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The U.S. Food and Drug Administration (FDA) recently released the findings of a sampling assignment that collected and tested ready-to-eat (RTE) dips and spreads with the aim of determining the presence of Listeria monocytogenes and Salmonella.

As the controlled environment agriculture (CEA) sector has grown, so too has its original industry group. In 2022, the CEA Food Safety Coalition became the CEA Alliance, adding multiple workflows and new produce commodities to the group.

The World Health Organization has designated antimicrobial resistance (AMR) as one of the top ten global challenges facing humanity. In this article, the emergence of AMR in major foodborne bacterial pathogens will be highlighted and its ramifications in relation to food safety will be discussed. 

A variety of actions, spanning from simply changing a nozzle to implementing AI technology, can contribute to making sanitizing procedures more sustainable. The authors dive into some of these actions and look at the effectiveness, implementation challenges, and consequences for the end products.

Cultivated meat (i.e., cell-cultured meat) has been promoted as an alternative to the livestock industry as a more sustainable, safer, and healthier means of food production. However, several regulatory and safety hurdles must be addressed for cultivated meat to reach the commercial market, as it has not yet been declared safe for consumption in the U.S. Safety considerations for cell-cultured meat include the components utilized (the raw ingredients, the source of cells, scaffolds, and bioreactors), the introduction of adventitious agents, and the presence of drug/chemical residues in the final food product. 

Wageningen University Food Safety Research recently launched a four-year project with the goal of developing an early warning system to detect the presence of mycotoxins in European cereal grains.

A study led by North Carolina State University suggests that popular artificial sweetener sucralose may be genotoxic and cause adverse effects to the gut.

In this bonus episode of Food Safety Matters, we speak with two poultry science experts about what industry can do to reduce the presence of Salmonella in poultry products in light of the U.S. Department of Agriculture’s (USDA’s) recently proposed requirements that would consider Salmonella an adulterant in poultry.

The U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) has launched the Salmonella Grand Challenge—a new, nationwide initiative that brings together a group of elite scientists from different specialties to fight salmonellosis. The scientists will integrate their research to learn more about Salmonella risks to meat and poultry products, which will then inform the development of monitoring tools for meat and poultry producers to prevent Salmonella contamination.

Approximately two-thirds of avocado oil in North America is adulterated and of lower quality than advertised, according to a recent study by researchers from the University of California, Davis.