The UK Food Standards Agency (FSA) and Food Standards Scotland (FSS) have launched a public consultation on a policy that aims to bring clarity to the British edible insect industry regarding authorization status during the transitional period after Brexit.
A University of Arkansas study provides insight into the food safety risks of microgreens production and discusses measures for mitigating microbiological contamination in indoor farming environments.
Ciguatera toxin, which does not break down during cooking, can cause severe foodborne illness in humans who consume contaminated reef fish that feed on toxic microalgae. Climate change is altering algal and seaweed growth patterns, which may impact the rate of ciguatoxin accumulation by these fish species.
The U.S. Food and Drug Administration (FDA) tested seafood samples for per- and polyfluoroalkyl substances (PFAS) and found harmful levels of perfluorooctanoic acid in canned clams from China.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has signed a cooperative agreement with the University of Maryland and EpiX Analytics to develop quantitative risk assessments for Salmonella in chicken and turkey.
The UK conducts annual surveillance of Escherichia coli with antimicrobial resistance (AMR) on retail meats. The 2021 data shows the prevalence of AMR E. coli has remained low and consistent in retail beef and pork since 2015.
Consumer Reports is calling on the U.S. Department of Agriculture (USDA) to more stringently enforce Salmonella contamination after an investigation by the group revealed the prevalence of Salmonella in chicken products at retail.
The California Leafy Greens Marketing Agreement (LGMA) and Stop Foodborne Illness have updated their renowned training video, The Why Behind Food Safety, nearly a decade after its original release.
The Food Safety Authority of Ireland recently published an audit report that focused on food businesses’ levels of compliance with food law as it relates to traceability and labeling for meat products.
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