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Fresh prepared foods (FPF)—convenient grab-and-go and deli items that are sold at grocery stores—increased in popularity during the COVID-19 pandemic. Demand for these goods has remained strong, driving an increased focus on, and need for, food safety for FPF. 

Researchers from Tulane University assessed the levels and risks of toxic metals in chocolates sold in the U.S., made from beans originating from different global regions.

The National Association of Wine Retailers (NAWR) has published a paper that provides a comprehensive overview of U.S. regulation of alcohol sales, the challenges within the current system, and possibly beneficial regulatory changes.

The EU Heads of Food Safety Agencies (HoA) recently published a list of 117 substances that should be prohibited or restricted in food supplements to protect public health.

The U.S. Food and Drug Administration (FDA) has issued a proposed exemption for certain cottage cheese products from the requirements of the Food Traceability Final Rule, fulfilling Subpart 204 of the Food Safety Modernization Act (FSMA 204). 

So far, 12 severe cases of illness, including seizures, have been linked to the consumption of Diamond Shruumz brand mushroom-based chocolates and candies. The products are marketed as way to “microdose” (implying a drug-like effect), but also claim not to contain psychedelic substances.

KROHNE Inc. has introduced its OPTIWAVE 7500 frequency-modulated continuous-wave radar level transmitter for demanding liquid applications.

Intended to inform food safety decision-making, a new risk assessment model developed by researchers at Penn State University helps milk processors evaluate possible consumer exposure to Bacillus cereus from milk subjected to high-temperature, short-time pasteurization.

The European Food Safety Authority (EFSA) has set new safe daily intake levels for iron, which can help inform risk managers involved in the production of iron supplements and iron-fortified food products.

In this episode of Food Safety Matters, we are joined by influential food safety scientist and Distinguished Service Award recipient, Dr. Kathleen (Kathy) Glass, Ph.D. Topics discussed include Dr. Glass’s academic research and her work on challenge studies for food products; the ongoing HPAI outbreak, considering her expertise in dairy food safety; and her experiences as part of NACMCF.