A recent review of available scientific literature outlined the food safety aspects of edible insects and suggests that, when cooked or processed in certain ways, edible insects can be a safe food product.
To prevent the spread of antimicrobial resistance (AMR) and AMR illnesses, all food supply chain partners must engage and collaborate to ensure the safety of meat throughout the meat supply chain.
On November 1–4, 2022, a group of 24 experts from 15 countries gathered in the Republic of Singapore for the first global consolation on the safety of cell-based foods (also known as “cultured” or “lab-grown” foods). The meeting was convened by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to identify the food safety hazards associated with cell-based foods.
The Controlled Environment Agriculture Food Safety Coalition (CEA Food Safety Coalition) has changed its name to the CEA Alliance, and has expanded its mission to serve the broader needs of all controlled environment food growers.
Following food fraud investigations, the European Commission (EC) recently set new limits on certain antioxidants in tuna; specifically, ascorbic acid, sodium ascorbate, and calcium ascorbate.
Two studies funded by the Center for Produce Safety aim to identify production practices that may contribute to Salmonella contamination of bulb onions and food safety control strategies for the commodity.
The European Food Safety Authority (EFSA) has published a scientific opinion on mitigation strategies for the spread of antimicrobial resistance (AMR)—a global food safety and public health threat—among food-producing animals during transport.
The Center for Produce Safety (CPS) has funded 14 new research projects that will help answer the fresh produce industry’s most urgent food safety questions related to leafy greens, stone fruit, pears, foodborne pathogens, indoor farming, and other topics.
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