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FDA Coordinated Outbreak Response and Evaluation Network (CORE), in collaboration with the U.S. Centers for Disease Control and Prevention (CDC), and state and local public health and regulatory partners, conduct foodborne illness outbreak investigations, including those related to Cyclospora cayetanensis infections. In this article, the authors review the successes and challenges of identifying and responding to outbreaks caused by C. cayetanensis infections since 2013, the progress made, the challenges remaining, and what the future holds.

The U.S. Food and Drug Administration (FDA) recently published a draft guidance that will clarify how FDA evaluates the public health risk of food allergens that are not one of the major nine food allergens identified by law in the Federal Food, Drug, and Cosmetic Act.

The U.S. Food and Drug Administration (FDA) is requesting $57 million to modernize food safety regulatory frameworks and to reduce consumers’ exposure to chemicals and toxins in food.

The U.S. Food and Drug Administration (FDA) has updated its import alerts due to the presence of Listeria Monocytogenes and Salmonella in seafood.

The U.S. Food and Drug Administration (FDA) will be leading a webinar on its Foodborne Outbreak Response Improvement Plan.

The U.S. Food and Drug Administration (FDA) has launched its Agricultural Water Assessment Builder to help farms understand Agricultural Water Proposed Rule requirements.

The U.S. Food and Drug Administration (FDA) has found that high-pressure processing is an effective killstep in neutralizing harmful pathogens in avocado and guacamole.

The U.S. Food and Drug Administration (FDA) has announced that it will not be enforcing certain provisions of five rules that implement the Food Safety Modernization Act (FSMA).

The U.S. Food and Drug Administration (FDA) introduced Menu Labeling Requirements in December 2014 to help restaurant operators ensure that the nutritional quality and composition of their menu items are verified. The conclusion of this article series discusses the parameters for menu displays and labeling requirements for different types of items on a menu to help restaurant operators comply with the law and avoid enforcement actions.