The U.S. Department of Agriculture’s Food Safety and Inspection Service’s (USDA’s FSIS) has announced that is granting a pilot project to Pilgrim’s Pride in Mount Pleasant, Texas to examine the merits and logistics of excluding Salmonella poultry vaccine strains from the FSIS Salmonella performance categorization calculation.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has published two reports on its foodborne illness outbreak investigations and sampling activities for fiscal year 2022.
Approximately 46 percent of honey imported to the EU is adulterated, according to the European Food Safety Authority (EFSA). These findings are the result of an EU-coordinated action, titled, “From the Hives.”
The UK Food Standards Agency (FSA) recently conducted an analysis of hazards associated with cultured meat products (also known as “cell-based” or “cultivated” meat) and identified several risk areas while acknowledging that there are still existing knowledge and data gaps.
The University of Vermont Extension’s Northeast Center to Advance food Safety (UVM’s NECAFS) has released a series of factsheets on produce safety in hydroponic and aquaponic operations for educators, regulators, and producers. The new factsheets guide readers through produce safety considerations specific to hydroponic and aquaponic operations.
After a review, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has deemed Paraguay’s food safety inspection system for raw beef products to be equivalent to that of the U.S., which is a step that could allow Paraguay to export beef to the U.S. for the first time since 1997.
In a recent study, the U.S. Centers for Disease Control and Prevention (CDC) has identified non-typhoidal Salmonella (NTS) as one of the top five pathogens contributing to foodborne illnesses in the U.S. Cases of salmonellosis were largely associated with beef products, despite implementation of interventions at slaughter and processing facilities to reduce contamination.
In an effort to fulfill its strategic commitment to providing food safety expertise and business solutions for industry, the International Fresh Produce Association’s (IFPA’s) Produce Safety Immersion Program recently welcomed its fourth cohort from a variety of IFPA member companies.
The Center for Produce Safety has provided insight into an ongoing study funded by the center that is examining the efficacy of superheated steam, also known as “dry steam,” as a sanitization method for dry food production environments. The researchers are looking for industry respondents to fill out a survey on the financial realities of this technology.
The U.S. Food and Drug Administration (FDA) has completed its second premarket consultation for a food made from cultured animal cells intended for human consumption. FDA evaluated the information submitted by GOOD Meat Inc. and has no further questions at this time about the company’s safety conclusion.
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