Dairy/Eggs

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Residues of veterinary drugs and other substances found in animals and animal-derived food continue to decline in the EU and compliance levels are on the rise, the latest data from the European Food Safety Authority (EFSA) reveals.

The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) recently published a report that provides guidance for the dairy industry on food-safe sourcing, use, and reuse of fit-for-purpose water.

This article presents the key findings of outbreak investigations from 2014–2021 that have been linked to the consumption of fresh, soft queso fresco-type cheeses in the U.S. The authors outline some of the specific circumstances that small manufacturers of all cheeses may encounter in an effort to provide lessons learned and highlight available resources.

Danish consumers, especially children, are at risk of significant exposure to per- and polyfluoroalkyl substances (PFAS) from eggs, according to research conducted by the DTU National Food Institute and the Danish Veterinary and Food Administration.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has highlighted several fellowship projects that will advance food safety and help to inform FSIS decision-making.

The European Commission has established maximum levels for per- and polyfluoroalkyl substances (PFAS) in certain foods.

Sales and distribution of medically important antimicrobials approved for use in food-producing animals has been decreasing since 2015, but with only a one percent reduction seen in 2020–2021, according to a recent report from the U.S. Food and Drug Administration’s Center for Veterinary Medicine (FDA’s CVM).

The UK Food Standards Agency (FSA) is seeking stakeholder input on changes to a framework that would increase the frequency of primary production official control inspections for less compliant dairy establishments in England and Wales. 

Hygiena’s ZymoSnap ALP, which is now AOAC-Certified, ensured food safety by verifying the proper pasteurization of dairy products.

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.