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The Environmental Working Group has released its 2022 Shopper’s Guide to Pesticides in Produce, which ranks popular fruits and vegetables by their pesticide residue levels.

Regardless of whether or not cooks wash their poultry or not before cooking it, bacterial contamination is rampant in the kitchen, a recent study finds.

U.S. cases of highly pathogenic avian influenza have doubled in the last month.

A recent survey of UK lamb and turkey retail meat reveals new information about antimicrobial resistance levels in Escherichia coli and Campylobacter.

The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) launched a new webpage with resources and information to combat Salmonella in poultry.

A report by the Food and Agriculture Organization (FAO) of the United Nations dives into the potential advantages and concerns around new foods, new technologies, and more.

This article gives a comparison of food safety/quality needs with employee safety during production, using the chemical application of peracetic acid to control environmental biological contamination as the example. It also examines how to better encourage collaboration between food safety and employee safety, using the hierarchy of controls as the guide.

This article addresses the sources, risk, and management of marine biotoxins found in molluscan shellfish and methods to identify contaminated shellfish meat before marketing. The authors also present an update to the online learning module developed to provide current National Shellfish Sanitation Program marine biotoxin management requirements for molluscan shellfish intended for interstate commerce.

Food Safety Matters kicks off 2022 with an interview with Jennifer McEntire, Chief Food Safety and Regulatory Officer of the newly formed International Fresh Produce Association.