Affected products were sold under various brand names at numerous retailers. The products shared a single supplier of contaminated pasta, Nate’s Fine Foods Inc.
A recent study examined the efficacy of three commonly used sanitizers—chlorine, QACs, and UV-C light—against Listeria monocytogenes biofilms on stainless steel, PET, and silicone rubber surfaces, including organic matter, representing produce packing environments.
A request for a preliminary injunction filed by a coalition of food industry associations was granted by a Texas court against a provision thatwould require warning labels for food products containing certain additives.
An EFSA survey found that only one in ten respondents reported awareness about the health risks of seafood, and one-third of seafood consumers ate species high in mercury three or more times a week.
Citing reports of contamination and a lack of federal oversight, California Senator Steve Padilla introduced SB 1033, which would require manufacturers of protein products to test their products for heavy metals and publicly disclose their findings.
Food fraud in the seafood sector is a growing and complex issue with serious health consequences, requiring a coordinated effort involving strict enforcement, advanced analytical tools, stakeholder collaboration, and public education.
Butylated hydroxyanisole (BHA) is a chemical preservative used in food that is “reasonably anticipated to be a human carcinogen” by the National Toxicology Program (NTP). FDA has issued a Request for Information (RFI) on the use and safety of BHA.
In this episode of Food Safety Matters, we speak to food regulatory legal expert Kathleen Sanzo, J.D. about the implications of FDA’s voluntary approach to phasing out synthetic food dyes from the U.S. food supply and how food companies can prepare.
EFSA established a provisional safe intake level for adults for CBD as a novel food while highlighting that data gaps continue to exist regarding possible effects of CBD on the liver and the endocrine, nervous, and reproductive systems.
This article examines shifting USDA regulatory expectations, evolving risk assessment tools, and realistic strategies to manage Salmonella as a true public health risk rather than solely a process control issue.
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