The extended agreement between FDA’s Human Foods Program and Simulations Plus allows scientists to continue research involving computational models to support chemical safety assessments for food and food-contact substances.
The paper reviews international frameworks and national and regional regulations. FAO recommends priority actions for national and regional authorities.
A request for a preliminary injunction filed by a coalition of food industry associations was granted by a Texas court against a provision thatwould require warning labels for food products containing certain additives.
New data from the U.S. Office of Personnel Management (OPM) shows the most recent and complete picture of workforce attrition at federal agencies responsible for food safety and public health.
Citing reports of contamination and a lack of federal oversight, California Senator Steve Padilla introduced SB 1033, which would require manufacturers of protein products to test their products for heavy metals and publicly disclose their findings.
Butylated hydroxyanisole (BHA) is a chemical preservative used in food that is “reasonably anticipated to be a human carcinogen” by the National Toxicology Program (NTP). FDA has issued a Request for Information (RFI) on the use and safety of BHA.
At present, FDA does not disclose the identity of companies involved in outbreaks without an associated recall because it considers a company name to be “confidential commercial information." Stop Foodborne Illness argues this practice is not legally consistent.
In this episode of Food Safety Matters, we speak to food regulatory legal expert Kathleen Sanzo, J.D. about the implications of FDA’s voluntary approach to phasing out synthetic food dyes from the U.S. food supply and how food companies can prepare.
EFSA established a provisional safe intake level for adults for CBD as a novel food while highlighting that data gaps continue to exist regarding possible effects of CBD on the liver and the endocrine, nervous, and reproductive systems.
This article examines shifting USDA regulatory expectations, evolving risk assessment tools, and realistic strategies to manage Salmonella as a true public health risk rather than solely a process control issue.
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