GlobalG.A.P. is undergoing the Global Food Safety Initiative (GFSI) Benchmarking Process for two of its certification programs for produce and agriculture and has entered the stakeholder consultation phase, which is open until February 6, 2024.
A new study has found microplastics particles in 88 percent of protein food samples across 16 types, with no statistical difference in microplastics concentrations between land- and ocean-sourced proteins.
SÜDPACK has enhanced its flexible food packaging films for thermoforming applications, such as for fishery products. The new Multifol Extreme combines maximum functionality and lightweight efficiency.
A European multi-country foodborne illness outbreak of Listeria monocytogenes, in which ready-to-eat (RTE) fish is the suspected cause, has resulted in two deaths.
The owner of the Tchin Tchin Wine Bar in Bordeaux, France has been charged with involuntary homicide after 15 people fell ill and one person died due to botulism caused by contaminated sardine preserves made by the establishment.
This comprehensive whitepaper provides food safety managers an in-depth guide on developing an effective HACCP plan, a critical requirement in the food industry.
The U.S. Food and Drug Administration (FDA) recently released a factsheet on the 2022 Food Code definition and requirements for “in-shell product,” which is a sub-category of molluscan shellfish that requires special parameters for safe handling.
A recent Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Consultation on Risks and Benefits of Fish Consumption has concluded that, while the nutritional and health value of eating fish is undeniable, more research is required about the toxic effects of exposure to methylmercury and dioxins from consuming fish.
On November 1, 2023, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will begin a one-year sampling program of domestic beef, pork, and Siluriformes fish (commonly referred to as catfish) to determine levels of dioxins and dioxin-like compounds.
The U.S. Food and Drug Administration (FDA) has published updates to The Seafood List—FDA’s Guide to Determine Acceptable Seafood Names: Guidance for Industry.
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