The U.S. Food and Drug Administration’s Center for Veterinary Medicine (FDA’s) recently announced new steps that it is taking to modernize its approach to evaluating and supporting the development of innovative animal and veterinary products, including cell-cultured and other novel ingredients for feed.
Spoilage bacteria Pseudomonas are able to survive thermal processing methods commonly used in meat production and can grow in refrigerated, vacuum-sealed packaging with little to no oxygen, according to a recent study.
On September 13, at the third annual executive meeting of the Food Safety Partnership (FSP) between the U.S. and Mexico, federal regulatory agencies from both countries reported continued progress in strengthening food safety.
The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) recently published a Joint FAO/WHO Expert Meetings on Microbial Risk Assessment (JEMRA) report on commodity specific prevention and control measures for microbial hazards in fresh fruits and vegetables.
The Arizona and California Leafy Greens Marketing Association (LGMA) recently made available a new food safety tool to help growers and shippers assess risk in the crop production environment.
Titanium dioxide has been removed from the list of chemicals that would be banned as food additives under California Assembly Bill 418, which was recently named the California Food Safety Act.
Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to allow the sale and use of food made from a new type of corn that was genetically modified to have herbicide tolerance and protective qualities from insect pests.
The U.S. Department of Agriculture (USDA) has awarded $2.48 million in grants to the University of Nebraska-Lincoln (UNL) for research that aims to improve food safety and animal health in swine production.
Using whole genome sequencing (WGS), a recent study led by Michigan State University (MSU) has demonstrated widespread antimicrobial resistance (AMR) among foodborne Campylobacter jejuni in the state, and the ability to trace the origins of specific strains.
Following the entry of a cooperative agreement with the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) for a state meat inspection program in July 2022, the Oregon Department of Agriculture been allocated $9 million in state funding to support the state meat inspection program.
RSS
