A group of universities has developed a free, four-hour training course to help small- and medium-sized businesses comply with FDA's Final Food Traceability Rule (FSMA 204).
A new paper describes U.S. regulatory agencies’ roles in two recent, high-profile foodborne illness outbreak investigations—the Boar’s Head listeriosis outbreak and the McDonald’s Escherichia coli outbreak—and highlights the shortcomings and strengths in how the outbreaks were managed.
FDA has issued a Request for Information regarding labeling and preventing cross-contact of gluten in packaged foods, in an effort to improve transparency in the disclosures of ingredients that impact certain health conditions (such as gluten for those with celiac disease) and other food allergens.
FDA has shared information about a contaminated ingredient—organic whole milk powder—in the multistate outbreak of infant botulism associated with ByHeart powdered infant formula.
Researchers estimate that the use of whole genome sequencing (WGS) for routine pathogen surveillance in Australia prevents up to 10,900 foodborne salmonellosis cases and delivers as much as $17 million in cost savings annually.
FDA's Human Foods Program has released its priority deliverables and guidance agenda for 2026, in line with the continued implementation of the Trump administration's MAHA agenda.
Nofima recently reported on a successful “Seek and Destroy” process carried out by a smoked salmon producer implicated in a listeriosis outbreak, which demonstrated the importance of hygienic design and WGS, and the limitations of standard cleaning and sampling.
An analysis of a decade of antimicrobial resistance (AMR) surveillance data in foodborne pathogens (i.e., Salmonella, Campylobacter, and Escherichia coli) has identified patterns shaping multidrug resistance (MDR) in food animal production systems.
Contributing to the current conversation around food processing (e.g., “ultra-processed foods”), the Institute for the Advancement of Food and Nutrition Sciences (IAFNS) has published a set of governing principles for food formulation and processing classification systems.
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