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Protecting Italian honey authenticity and combatting food fraud, the Italian Standards Body’s (UNI’s) new UNI 11972 standard introduces a new analytical method for detecting honey adulteration based in Nuclear Magnetic Resonance technology.

In May 2024, USDA-FSIS published a final determination setting levels at which Salmonella would be considered an adulterant in not-ready-to-eat (NRTE), breaded and stuffed chicken products, which also established a verification sampling program and a requirement for establishments to reassess their HACCP plans. FSIS has delayed the date for its sampling program and the HACCP reviews from May to November, 2025.

This article looks at the use of UV-C light in combination with hydrogen peroxide (H₂O₂) to disinfect packages in the extended shelf life of milk and plant-based products.

Food Standards Australia New Zealand (FSANZ) has approved its first cell-based food product—quail meat—bringing the product closer to market and establishing a regulatory framework in the national Food Standards Code.

Additional resources and authorities, made possible by user fees for the regulated food industry, could enable FDA to better monitor the food supply and review the safety of ingredients, argues a new expert policy analysis.

The European Food Safety Authority (EFSA) has alerted the public that pathogens resistant to last-resort carbapenem antibiotics are increasingly being found in European food animals and food products.

This article discusses the quantification of risk associated with changes in enterohemorrhagic E. coli (EHEC) physiology during post-harvest pre-processing of leafy greens.

Leveraging Knowde software, ingredients supplier Tilley Distribution has upgraded its digital product catalogue to improve the customer search experience, enabling Tilley customers, including those in the food and beverage industry, to more easily find and procure products they need.

After an investigation by the UK Food Standards Agency, four men and one business have been convicted for diverting meat and animal byproducts that were deemed unsafe for human consumption back into the human food market.

Researchers from the University of Córdoba in Spain have developed a model for predicting the growth of Listeria monocytogenes in artisanal cheeses, which will be especially useful to producers that must demonstrate compliance with recently expanded EU regulations for controlling the pathogen in ready-to-eat (RTE) foods.