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This article examines the food safety and quality aspects of plant-based protein products. Consumers may perceive food safety risks for plant protein as lesser, and may not be as vigilant when preparing plant protein products. Food manufacturers must be diligent in applying the same comprehensive food safety strategies used for meat and poultry production and processing to plant-based protein production to ensure food safety.

The U.S. Food and Drug Administration (FDA) published a final guidance for the seafood sector, “Guidance for Industry: Reconditioning of Fish and Fishery Products by Segregation.”

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has released a new HACCP Model for certain meat and poultry products that receive a full lethality heat process step.

The Environmental Working Group has released its 2022 Shopper’s Guide to Pesticides in Produce, which ranks popular fruits and vegetables by their pesticide residue levels.

Regardless of whether or not cooks wash their poultry or not before cooking it, bacterial contamination is rampant in the kitchen, a recent study finds.

U.S. cases of highly pathogenic avian influenza have doubled in the last month.

A recent survey of UK lamb and turkey retail meat reveals new information about antimicrobial resistance levels in Escherichia coli and Campylobacter.

The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) launched a new webpage with resources and information to combat Salmonella in poultry.

A report by the Food and Agriculture Organization (FAO) of the United Nations dives into the potential advantages and concerns around new foods, new technologies, and more.