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The UK Food Standards Agency (FSA) has opened a public consultation on the safety of ashwagandha food supplements.

The European Food Safety Authority (EFSA) has welcomed 180 leading experts to its scientific panels for a new 5-year term.

The U.S. Centers for Disease Control and Prevention (CDC) recently released new foodborne illness incidence data that show a lack of progress toward disease reduction goals—but that may be attributed to an increased use of culture-independent diagnostic tests (CIDTs), which allows for the diagnosis of infections that previously would have gone undetected.

According to a European Commission (EC) draft document, the responsibility for major parts of EU food safety policy may shift from DG SANTE to other EC departments. EC confirmed the existence of this document but denied its relevance to the future of the EC’s organization.

bioMérieux's GENE-UP® Pathogenic Escherichia coli assay has been selected by the U.S. Department of Agriculture’s Food Safety and Inspection Service’s (USDA’s FSIS’) Field Service Laboratories as the primary method for Shiga toxin-producing E. coli (STEC) detection.

Effective August 2, 2024, the U.S. Food and Drug Administration (FDA) has revoked its authorization of the use of brominated vegetable oil (BVO) in food due to studies showing the potential for adverse health effects to humans.

The European Food Safety Authority (EFSA) has identified health risks of dietary exposure to dimethylarsinic acid (DMA), small organic arsenic species in food.

Whole genome sequencing (WGS) and hyperspectral imaging are proposed in a One Health context to be applied to biosurveillance.

In the past week, the U.S. Food and Drug Administration (FDA) has published an updated list of its Human Foods Program priority guidance topics, resources to help industry comply with the Food Traceability Final Rule (FSMA 204), and a new Employee Health Policy Tool for food establishments.

Ice cream has historically been associated with human cases of infection by various foodborne pathogens. Pathogen introduction into ice cream can occur at various points throughout the production process for a range of reasons, which can be addressed through proper food safety controls.