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Trustwell’s FoodLogiQ traceability platform has successfully passed the Global Dialogue on Seafood Traceability (GDST) Capability Test, certifying FoodLogiQ as a verified “GDST-Capable Solution,” which affirms its ability to securely exchange standardized traceability data across the seafood supply chain.

To assist establishments in meeting food safety regulatory requirements, USDA-FSIS has released a new, generic Hazards Analysis and Critical Control Points (HACCP) model for ready-to-eat (RTE) fermented, salt-cured, and dried products.

Boar’s Head is planning to reopen a production plant that was linked to a deadly, multistate listeriosis outbreak in 2024. Meanwhile, inspection reports obtained by the Associated Press show that insanitary conditions similar to those that caused the outbreak continue to plague other Boar’s Head facilities.

This article discusses the development of low-cost, user-friendly biosensors to improve food safety in produce.

This article looks at what the FSMA 204/traceability requirements mean for temperature-controlled food storage and transportation, as well as processes and technologies that can support traceability throughout the fresh and frozen food supply chains.

This article examines control of Listeria contamination of meat and poultry products by smaller-scale meat/poultry producers.

To better understand the characteristics and contributing factors of Salmonella outbreaks linked to fish and fishery products, researchers from FDA and CDC reviewed multistate foodborne illness outbreak investigation records from 2012–2021.

Consumer and regulatory demand for naturally derived alternatives to synthetic food colorants is on the rise. To meet that demand, Cornell University scientists have developed a new blue food dye made of algae protein.

Food Standards Australia New Zealand (FSANZ) has received official approval for four changes to the Food Standards Code. It has also provided new targeted guidance on microbiological safety and hygiene for seafood and cell-cultured products.

FDA has issued a proposed rule to amend the Standard of Identity (SOI) for orange juice, reducing the minimum Brix requirement from 10.5 to 10. This addresses modern agricultural challenges making it difficult for manufacturers to meet Brix content requirements.