FoodChain ID recently announced two global developments: a partnership with the Center of Excellence for Life Sciences, Agriculture, and Bioingenuity to support recovery of the Ukrainian agri-food sector and the acquisition of Brazilian certification body Sbcert.
A new publication from FAO analyzes existing regulatory frameworks related to online food sales and presents recommendations to national authorities on the development of food e-commerce laws and enforcement.
With the hope of developing a user-friendly model, a Center for Produce Safety-funded study is investigating factors that influence Escherichia coli contamination risks posed by concentrated animal feeding operations (CAFO) near produce growing fields.
The European Commission has established a task force to strengthen food safety controls for food imports, building upon a broader set of measures announced in December.
The Alliance for Advanced Sanitation has launched an industry-wide survey to capture the current state of innovation, manufacturing, and workforce needs across the global food supply chain.
An international study has shown that European seafood is high in PFAS, and that fish exports expose consumers in regions of the world with otherwise low levels of pollution to harmful “forever chemicals.”
With the goal of helping retail food regulatory programs progress toward achieving FDA’s Retail Program Standards, grant funding supports capacity building, workforce development, and targeted program improvements that strengthen food safety at the retail level.
A paper from the year 2000 suggesting the safety of glyphosate (the active ingredient in herbicide Roundup), which has been cited for decades in regulatory decisions and pesticide approvals, has been retracted after litigation revealed undisclosed conflicts of interest undermining the study’s integrity.
Allergen Alert is a portable device that automates the full laboratory analytical process in a “mini lab” so that consumers and foodservice professionals alike can detect the presence of allergens or gluten in a meal, onsite and in minutes, ensuring food safety for those with food allergies and celiac disease.
FAO and WHO recently published a report identifying and prioritizing chemical contaminants that pose a food safety risk due to their presence in sources of water used in agri-food systems.
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