Following food fraud investigations, the European Commission (EC) recently set new limits on certain antioxidants in tuna; specifically, ascorbic acid, sodium ascorbate, and calcium ascorbate.
Two studies funded by the Center for Produce Safety aim to identify production practices that may contribute to Salmonella contamination of bulb onions and food safety control strategies for the commodity.
The European Food Safety Authority (EFSA) has published a scientific opinion on mitigation strategies for the spread of antimicrobial resistance (AMR)—a global food safety and public health threat—among food-producing animals during transport.
The Center for Produce Safety (CPS) has funded 14 new research projects that will help answer the fresh produce industry’s most urgent food safety questions related to leafy greens, stone fruit, pears, foodborne pathogens, indoor farming, and other topics.
The Food and Agriculture Organization of the United Nations (FAO) has released three new documents discussing the terminologies, production process, and regulatory frameworks for cell-based foods (also known as “cultivated foods,” “lab-grown foods,” or “cultured foods”).
Part of Food Safety Magazine’s series with the U.S. Food and Drug Administration (FDA), titled, “Evolution of a New Era: Advancing Strategies for Smarter Food Safety,” this episode of Food Safety Matters discusses the agency’s commodity-specific strategies to prevent foodborne illness outbreaks through FDA's Foodborne Outbreak Response Improvement Plan under the New Era of Smarter Food Safety initiative. We are joined by Stephen Hughes, Prevention Coordinator in the Office of Food Safety at FDA's Center for Food Safety and Applied Nutrition, and Dr. Jennifer McEntire, Chief Food Safety and Regulatory Officer at the International Fresh Produce Association (IFPA).
The Food and Agriculture Organization of the United Nations (FAO) recently published two reports—one on control measures for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy products, and another reviewing Listeria monocytogenes attribution, characterization, and monitoring in ready-to-eat (RTE) foods.
Researchers have developed a novel, food-grade, edible sensor that can alert consumers to frozen products that have previously been thawed and refrozen.
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