The UK Food Standards Agency (FSA) attributed the increase to growing food systems complexity driven by global supply chains, cross-border distribution, and online marketplaces.
The European Food Safety Authority published an updated scientific opinion on emerging and novel brominated flame retardants in food. Insufficient data prevented full risk assessments for most of the 27 chemicals evaluated.
The European Food Safety Authority (EFSA) lowered the acceptable daily intake for trifluoroacetic acid (TFA) to a quarter of the previously established level, and also set an acute reference dose for the chemical for the first time.
The country has seen a 66 percent increase in food poisoning incidents during the first half of 2026, compared to the same period in 2025, including 12 events in school cafeterias. Top officials have ordered relevant state departments to take specific actions to improve oversight.
JEMRA convened in June to review the latest scientific evidence on microbiological hazards that have recently been associated with public health events due to the contamination of powdered infant formula or its ingredients.
Overall, 72 percent of targeted surveillance samples were deemed satisfactory. FSA flagged imported, niche products, like Dubai-style chocolates, South Asian snacks, and ashwagandha supplements, as especially problematic.
The resources were produced through the Cell-Cultivated Products Sandbox Program and cover hygiene requirements; identity, production, and microbiology; product applications; and novel food taste trials.
The plan establishes the Codex Alimentarius Commission’s priorities for the next six years to strengthen the development of international food safety and quality standards while considering evolving and emerging global challenges.
Other standards adopted during the 49th Session of the Codex Alimentarius Commission (CAC49), taking place July 6–10 in Geneva, Switzerland, relate to controlling Salmonella and Campylobacter in chicken and Listeria monocytogenes in RTE foods, revisions to food additive use levels, and more.
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