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Ready-to-eat (RTE) foods have been processed so that they can be safely consumed without the need for further heat treatment and minimal to no further preparation. Many of the technologies adopted by the private sector to develop and manufacture RTE foods for consumers were created and first commercialized by the U.S. Armed Forces.

Small food manufacturers have experienced significant challenges to operate and supply food during the COVID-19 pandemic. Free, onsite COVID-19 assessments conducted at seven seafood processing/distributing facilities through the first five months of 2021 revealed manufacturers' remarkable adaptability to protect workers and avoid closing, despite supply shortages and continually changing public health guidance.

New EU legislation restricts the amount of green tea extract containing (-)-epigallocatechin-3-gallate (EGCG) that can be present in food and sets labeling requirements, for food safety reasons. EGCG is a catechin, which are flavinols that may lead to liver damage.

To understand and eventually reduce the risk of salmonellosis from poultry meat, it is necessary to understand the poultry production system, the introduction of the microorganism into the poultry ecosystem (as well as its gastrointestinal tract), the sources of Salmonella during production, subsequently, strategies to control or reduce the risk from this microorganism at both the pre-and post-harvest stages. Part 3 of this article will focus on post-harvest controls during processing to minimize the risk of Salmonella from poultry products.

To deal with the impacts on supply caused by the recent bird flu outbreak, the UK Food Standards Agency (FSA) is temporarily allowing for the sale of certain poultry products that have been previously frozen and defrosted.

PlantGuard™ AM is a plant-based, clean label-friendly, antimicrobial ingredient that inhibits the growth of foodborne yeasts, molds, and bacteria.

A recent study is the first to track foodborne pathogens from specific pigs and their associated pork products at all points in the supply chain, from the farm to retail stores. The antimicrobial resistance (AMR) of the pathogens was also evaluated.

A recent study has revealed that Salmonella is developing antimicrobial resistance (AMR) due to the overuse of antibiotics for livestock, and that foodborne illness outbreaks linked to Salmonella in poultry are continuously increasing.

Milk alternatives contain more ingredients than just water and nuts or seeds—from different fortifications with vitamins and nutrients to some types of additives. As these alternatives exhibit different sensory characteristics, stability, and nutritional composition compared to animal milk, this article reviews popular types of alternative milk and provides an overview of their related safety concerns. 

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced upcoming changes and expansions to its beef sampling and testing programs for Escherichia coli and Salmonella.