Per Trace One’s analysis of FDA National Antimicrobial Resistance Monitoring System (NARMS) data, the U.S. states with the highest levels of Salmonella and Campylobacter contamination in retail meat are Georgia, South Carolina, and Tennessee.
Local authorities have been managing high volumes of overdue inspections accumulated during the COVID-19 pandemic. Despite some workforce growth, backlog issues persisted in 2024.
Bill would require restaurants to include on food menus or through other written information a notice to customers of food allergens used in the facility. Also, customers would be encouraged to inform servers about their food allergies.
A limited number of state jurisdictions have completely adopted the most recent norovirus food safety provisions outlined in the FDA Food Code, according to an analysis conducted in 2020 by CDC researchers.
A recent study identified gaps in currently used food safety training and certification materials for food handlers, and tested the effectiveness of a supplementary training toolkit in improving knowledge and confidence outcomes of low-literacy employees.
In this episode of Food Safety Matters, we speak to Phil Kafarakis, President and CEO of IFMA The Food Away from Home Association, about traceability, training, lessons learned from foodborne illness outbreaks, and other topics related to the foodservice sector.
In a new study, the UK Health Security Agency (UKHSA) evaluated the ability of artificial intelligence (AI) to detect foodborne illness outbreaks by analyzing online restaurant reviews. Although several challenges were identified that must be overcome before AI can be used routinely in epidemiological investigations, UKHSA believes the approach shows promise.
CDC released a summary of Foodborne Disease Outbreak Surveillance System data, analyzing the causes of foodborne illness outbreaks that occurred between 2014 and 2022.
The UK Food Standards Agency (FSA) has published updated industry guidance on providing written allergen information to consumers with food allergies at retail food establishments serving non-prepacked foods.
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