A recent study conducted by the Japanese National Institute of Health Sciences has filled data gaps about and provided support for the safety of titanium dioxide as a food additive.
The U.S. Food and Drug Administration (FDA) has updated its infant formula compliance program, which outlines the agency’s approach to inspections, sample collection, sample analysis, and compliance activities for FDA personnel, with a focus on Cronobacter and Salmonella contamination.
Although the use of glyphosate on crops poses a food safety risk and its use should be curbed, completely banning the substance too early may lead to farmers using chemical alternatives that are just as harmful to human and environmental health, according to experts from Wageniningen University and Research (WUR).
Foundation FSSC has published new guidance documents on Equipment Management and Food Loss and Waste, as well as updated guidance documents in line with the FSSC 22000 Version 6.0 Scheme requirements.
A survey sent to stakeholders in the fresh produce sector found respondents’ top food safety priorities to differ between businesses of various sizes, as well as between industry community members and those serving in upper management, regulatory, or advisory roles.
A recent report published by the European Food Safety Authority (EFSA) has provided a global overview of new genomic techniques being applied to food-producing animals and their products, including those already approved for commercialization in the agrifood sector.
The number of cases has returned to pre-pandemic levels, reports Livsmedelsverket (known as the Swedish Food Agency in English). Vegetables and buffet food are the most common causes of food poisoning.
Scientists from Wageningen University and Research have created a model that considers multiple criteria to help industry reverse-engineer foods that are palatable, nutritious, sustainable, safe, and economically viable.
The Spanish Agency for Food Safety and Nutrition (AESAN) has compiled a report that determines which fruits and vegetables are most at risk of spoilage when sold in bulk and the associated food safety risks.
The Government of Western Australia Department of Health is launching a new strategy to reduce foodborne campylobacteriosis infections, which is the state’s most notified foodborne gastrointestinal disease.
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