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Researchers at BSC Electronics in Perth, Australia have developed a berry-harvesting robot that can kill fungi on the fruits it picks by using ultraviolet (UV) light.

The Retail Food Safety Regulatory Association Collaborative has compiled a resource library for retail food regulatory professionals to support effective foodborne illness outbreak investigations, amid National Food Safety Education Month 2022.

The National Confectioners Association and As You Sow have compiled recommendations based on findings from a three-year study that explored ways to reduce the presence of cadmium and lead in cocoa and chocolate.

For National Food Safety Education Month 2022, the National Environmental Health Organization (NEHA), the U.S. Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and the U.S. Food and Drug Administration's (USDA's) Food and Nutrition Service are offering educational webinars and informational resources.

The Food and Agriculture Organization of the United Nations (FAO) is encouraging countries around the world to adopt e-notification systems to bolster food safety, and has released a publication to support such efforts, titled, Technical Guidance for the Implementation of E-Notification Systems for Food Control.

The U.S. Food and Drug Administration (FDA) has issued the 2022 edition of the Voluntary National Retail Food Regulatory Program Standards alongside a summary of changes that were made in the latest edition.

During National Food Safety Month 2022, the experts at ServSafe, alongside the National Restaurant Association, will curate free content for the restaurant industry with a focus on “Food Safety at Every Level.”

The  U.S. Food and Drug Administration (FDA) has launched the third phase of the Artificial Intelligence (AI) Imported Seafood Pilot program, which uses AI and machine learning to strengthen the screening process for seafood imports entering the U.S.

The dry bulb onion industry, led by the International Fresh Produce Association (IFPA) and the National Onion Association (NOA), has released an updated food safety best practices document for industry and plans to hold a webinar to discuss the document and future initiatives.

This article examines control strategies for Clostridium botulinum in fresh-cut produce and the line between good manufacturing practices (GMPs) and C. botulinum control in the food safety plan.