Experts with the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) have developed a process for the consideration of future exemptions of highly refined foods and ingredients derived from or containing a priority allergen food.
Following the U.S. Food and Drug Administration’s (FDA’s) premarket approval of a cultured chicken meat product from UPSIDE Foods (also known as “cell-based” or “lab-grown” meat), U.S. and Chinese food safety regulatory officials conferred in an online event on the global adoption of cultivated meat and other innovative foods.
A recent China–Australia collaborative review examined similarities and differences in the food safety risk assessment systems of China, Australia and New Zealand, Canada, and the U.S., with the aim of identifying areas that could support improvements to the Chinese system.
The Canadian Food Inspection Agency has (CFIA) has updated its Automated Shipment Inspection Status Search Tool (ASSIST) with an enhanced feature called the CFIA Shipment Tracker for Food, Plant, and Animal products.
The UK Food Standards Agency (FSA) is seeking stakeholder input on changes to a framework that would increase the frequency of primary production official control inspections for less compliant dairy establishments in England and Wales.
The Food Standards Agency of the UK (FSA) is making changes to its work plan for 2022–2023 due to unforeseen demands, but will continue critical activities to ensure the safety of the UK food supply, despite the decision to slow or stop some areas of work.
New EU legislation restricts the amount of green tea extract containing (-)-epigallocatechin-3-gallate (EGCG) that can be present in food and sets labeling requirements, for food safety reasons. EGCG is a catechin, which are flavinols that may lead to liver damage.
The European Food Safety Authority’s European Scientific Network on Microbiological Risk Assessment recently convened for its 22nd meeting to discuss various national efforts related to microbial food safety hazards such as prevalent foodborne pathogens, mycotoxins, antimicrobial resistance (AMR), and other risks.
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