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A research project funded by the Center for Produce Safety is developing a flexible computer model that enables food industry users to evaluate potential contamination risks along the supply chain and relevant control strategies.

The European Commission has published its new Vision for Agriculture and Food. Among other objectives, the Vision communicates the Commission’s goal of more strictly enforcing EU production standards for imported agri-food products, especially related to pesticide use and animal welfare.

Researchers from the Danish Technical University National Food Institute achieved an 80 percent reduction in Campylobacter in free-range chickens under real-world conditions by adding biochar to their feed.

The results of an FDA retail survey have been published, showing that pasteurization effectively inactivates avian influenza in dairy products other than milk, such as butter, ice cream, and cheese. USDA analyzed the samples collected by FDA.

According to the National Environmental Health Association (NEHA), adoption of the most recent version of the FDA Food Code is increasing across the country at a record rate, reflecting a prioritization toward food safety.

Acidification can inactivate Highly Pathogenic Avian Influenza H5N1 (HPAI H5N1), a.k.a. “bird flu,” in milk, according to a UC Davis study. The finding is especially relevant to farmers, who often do not pasteurize waste milk.

Recent research commissioned by Food Allergy Canada identifies untapped opportunities for foodservice businesses to grow their market share by addressing the concerns of consumers with food allergies. Food safety leaders have a key role to play, leveraging their expertise to foster trust and transform food-allergic consumers into loyal customers.  

This article provides an overview of the SecureFood project's use of digital tools to enhance food supply chain resilience, insights on the importance of collaboration among stakeholders in the food supply chain, and an exploration of methods for identifying and managing risks within the food supply chain.

A recent study has characterized the challenges of ensuring food safety in “dark kitchens”—which sell food for takeout or delivery solely via online platforms and may operate out of shared kitchens—from the perspectives of both environmental health officers and the business operators themselves.

This article discusses how to prevent allergen cross-contamination in a foodservice environment, with expert guidance on methods and best practices from food safety experts and business leaders from the retail foodservice sector.