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Food Standards Australia New Zealand (FSANZ) has approved its first cell-based food product—quail meat—bringing the product closer to market and establishing a regulatory framework in the national Food Standards Code.

Additional resources and authorities, made possible by user fees for the regulated food industry, could enable FDA to better monitor the food supply and review the safety of ingredients, argues a new expert policy analysis.

The European Food Safety Authority (EFSA) has alerted the public that pathogens resistant to last-resort carbapenem antibiotics are increasingly being found in European food animals and food products.

This article discusses the quantification of risk associated with changes in enterohemorrhagic E. coli (EHEC) physiology during post-harvest pre-processing of leafy greens.

Leveraging Knowde software, ingredients supplier Tilley Distribution has upgraded its digital product catalogue to improve the customer search experience, enabling Tilley customers, including those in the food and beverage industry, to more easily find and procure products they need.

After an investigation by the UK Food Standards Agency, four men and one business have been convicted for diverting meat and animal byproducts that were deemed unsafe for human consumption back into the human food market.

Researchers from the University of Córdoba in Spain have developed a model for predicting the growth of Listeria monocytogenes in artisanal cheeses, which will be especially useful to producers that must demonstrate compliance with recently expanded EU regulations for controlling the pathogen in ready-to-eat (RTE) foods.

The Singapore Food Agency recently published an updated guidance document for industry on the requirements for the safety assessment of novel foods and novel food ingredients.

FAO recently published a report on the food safety aspects of precision fermentation, covering nomenclature issues, the production process, and regulatory frameworks.

Many raw foods pose a higher risk of contamination compared to their cooked or processed counterparts. Consumers making choices in pursuit of health and wellness deserve full transparency about both the risks and benefits of these foods.