A recent study has estimated the annual microplastics intake by adult humans based on the presence of microplastics found in the gastrointestinal tracts of 160 fish species
A Center for Produce Safety-funded study is working to characterize the physiological changes that occur in Shiga toxin-producing Escherichia coli O157:H7 (STEC) bacteria that is present on romaine lettuce during postharvest cooling and refrigerated transport to processors, which could affect the pathogen’s virulence and detectability characteristics. The end goal of the research is to develop an easily accessible online tool for industry that identifies practices to mitigate the risks of STEC transmission via romaine lettuce.
The U.S. Food and Drug Administration (FDA) has completed its first premarket consultation for cultured meat (also known as “cell-based” or “lab-grown” meat), in response to a submission from company UPSIDE Foods, and has raised no questions about the products’ food safety. FDA expects cell-based meat products to be ready for the U.S. market in the near future.
The International Fresh Produce Association (IFPA) has shared its initial reactions to the newly published rule under the Food Safety Modernization Act (FSMA)—Requirements for Additional Traceability Records for Certain Foods (Food Traceability Final Rule).
A recent attribution analysis aimed to understand the epidemiological characteristics of foodborne illness outbreaks related to meat and meat products in China from 2002–2017.
The Washington State Department of Agriculture and its partners have developed an online, animated tool with learning modules to help growers comply with the sanitation requirements of the Food Safety Modernization Act (FSMA) Produce Safety Rule.
A multistate outbreak of Listeria monocytogenes infections associated with meat and cheese from deli counters has resulted in 13 hospitalizations, one death, and one miscarriage. The foodborne illness outbreak is under investigation.
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.
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