For National Food Safety Education Month 2023, the U.S. Department of Agriculture’s (USDA’s) Food and Nutrition Service has published five new factsheets that emphasize the importance of produce safety to child nutrition program operators who oversee the purchase of produce for school meals
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has developed an innovative method for beef muscle samples that uses modern chemistry instrumentation for quantifying chemical residues.
A team of researchers from Osaka Metropolitan University in Japan have developed a foodborne bacteria detection and quantification tool that can produce results in as little as one hour. The researchers hope to see their technology used to confirm the microbial safety of food products before they leave the production facility.
Many people are unaware of the threat that foodborne illnesses pose in their own homes, with gaps seen between best practice and actual behavior. However, we can reduce risks in our home kitchens by providing people with solid science, education, and communication about home food safety.
The U.S. Food and Drug Administration’s Center for Veterinary Medicine (FDA’s) recently announced new steps that it is taking to modernize its approach to evaluating and supporting the development of innovative animal and veterinary products, including cell-cultured and other novel ingredients for feed.
Food Standards Australia New Zealand (FSANZ) recently published its 2023–2024 Corporate Plan, which defines the strategic direction of the agency for the coming year, as agreed upon by the FSANZ Board.
Spoilage bacteria Pseudomonas are able to survive thermal processing methods commonly used in meat production and can grow in refrigerated, vacuum-sealed packaging with little to no oxygen, according to a recent study.
On September 13, at the third annual executive meeting of the Food Safety Partnership (FSP) between the U.S. and Mexico, federal regulatory agencies from both countries reported continued progress in strengthening food safety.
The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) recently published a Joint FAO/WHO Expert Meetings on Microbial Risk Assessment (JEMRA) report on commodity specific prevention and control measures for microbial hazards in fresh fruits and vegetables.
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