While new food sources and food production systems can help address some of the pressing food security and sustainability challenges ahead, they may also bring some unique food safety issues that must be proactively considered and addressed. This article examines the food safety and quality aspects of edible insects and other "new food" sources, such as jellyfish, aquatic algae, seaweed, and invertebrates.
A recent literature review explores the microbiological contamination risk associated with non-harvestable dropped produce, as defined by the Produce Safety Rule of the Food Safety Modernization Act.
New York State’s Produce Traceability Task Force recently published a document that offers best management practices and protocols for strengthening produce supply chains.
A study by scientists from the U.S. Food and Drug Administration’s CFSAN and the U.S. Department of Agriculture’s ARS provides insight about factors that affect the presence of Shiga toxin-producing Escherichia coli in bagged romaine lettuce.
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.
Food Safety Matters kicks off 2022 with an interview with Jennifer McEntire, Chief Food Safety and Regulatory Officer of the newly formed International Fresh Produce Association.
Scientists from both the University of Georgia and the University of Arizona will be conducting research on the ability of dust particles to transfer pathogens to produce.
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