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 research team from the University of New England is addressing the lack of regulatory oversight of edible seaweed by studying the effect that various food safety control measures have on the presence of pathogens on the crop. The researchers also explain why seaweed should not be regulated as shellfish.

A recent study reveals that a significant number of listeriosis cases in Germany were caused by the consumption of smoked or graved salmon that was contaminated by Listeria monocytogenes.

Flinders University researchers measured microplastics levels in South Australian mussels, and the findings indicate the probability of plastic pollution in the global food supply chain. 

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.”

This article addresses the sources, risk, and management of marine biotoxins found in molluscan shellfish and methods to identify contaminated shellfish meat before marketing. The authors also present an update to the online learning module developed to provide current National Shellfish Sanitation Program marine biotoxin management requirements for molluscan shellfish intended for interstate commerce.

The Canadian government and the Canadian seafood industry are partnering up to ensure the future of the country’s seafood industry.

The World Health Organization (WHO) is inviting the food safety community to submit data on methylmercury and total mercury in orange roughy, pink cusk-eel, and toothfish. 

Here we discuss the results of a pilot study that explored enhanced data sharing in the seafood supply chain.