Following years of line speed waiver extensions and worker safety trials under modernized swine/poultry slaughter inspection pilot programs, the American Protein Processing Act would lift line speed limits in pork and poultry processing facilities that meet food safety criteria set by USDA.
In response to a petition submitted by Cargill, FDA has amended existing regulations to provide for the use of hydrogen peroxide in food production, including meat and poultry, as an antimicrobial agent, oxidizing and reducing agent, and bleaching agent, and to remove sulfur dioxide.
The Center for Produce Safety (CPS) has announced its 2026 Research Priorities and opened a call for research proposals that align with the priorities.
The UK Government has proposed rules that would prohibit the sale of high-caffeine energy drinks to children under the age of 16, intended to “prevent obesity in up to 40,000 children and deliver health benefits worth tens of millions of pounds.”
In a testing and sampling assignment conducted from 2022–2024 to determine the prevalence of economically motivated adulteration among imported frozen seafood, FDA found that 36 percent of the samples were violative for short weighting.
The Center for Produce Safety (CPS) is offering a new webinar series that provides a deeper exploration of final report presentations selected by attendees of the 2025 CPS Research Symposium.
A recent survey of frozen berries at retail across Switzerland showed very low levels of pathogenic bacteria contamination, with only Bacillus cereus detected; however, antimicrobial resistance (AMR) indicators were detected on 2 percent of samples.
Penn State researchers have demonstrated the potential for Salmonella Dublin to spread among cattle, the environment, and people—necessitating a “One Health” response. Based on their analysis, rising antibiotic resistance is also a concern.
A new FAO report offers the first comprehensive global review of the food safety hazards, controls, and regulatory considerations associated with modern indoor farming/controlled environment agriculture (CEA).
Intended to prevent misleading or inconsistent labeling of plant-based foods, the national vegan-certified labeling scheme is voluntary and is in line with ISO standards.
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