South Dakota has joined the list of states with legislation targeting cell-based meat, which includes Florida and Alabama, by recently passing a law that prohibits the award or use of state funds for the research, production, promotion, sale, or distribution of cell-cultured protein.
Warming temperatures associated with climate change are increasing the risk of human exposure to fungi-produced mycotoxins from food, warned the European Environment Agency in a new briefing. Mycotoxins pose significant health risks to humans and are present in foods like grains and cereals.
With support from the Dairy Innovation Hub, a professor at University of Wisconsin–Platteville is establishing a research program to explore the use of cold plasma technology for food safety, sustainable agriculture, and dairy processing.
Scientists have discovered antibodies that can neutralize a wide range of norovirus strains, laying the groundwork for a broadly effective vaccine. Historically, development of a norovirus vaccine has been hindered by the virus’ many genetic variants and frequent mutation.
New Zealand Food Safety has published an updated Food Safety Good Governance Guide for Directors, to help the boards of food companies create a strong food safety culture and ensure food safety standards are being met.
CDC released a summary of Foodborne Disease Outbreak Surveillance System data, analyzing the causes of foodborne illness outbreaks that occurred between 2014 and 2022.
HHS Secretary Robert F. Kennedy Jr. (RFK Jr.) has directed FDA to explore ways to eliminate the “Generally Recognized as Safe” (GRAS) rule, which is considered by critics to be a “loophole” that enables ingredients to enter the food supply without oversight or a formal safety review.
The UK Food Standards Agency (FSA) has selected eight companies and other partners to take part in its two-year Cell-Cultivated Products sandbox program, which will inform how the agency regulates cell-cultured foods and will result in the full safety assessment of two products.
A recently published summary of an FAO technical meeting identified the challenges and needs related to applying gut microbiome data in future food chemical safety risk assessments.
The joint FAO/WHO World Food Safety Day campaign and theme for 2025, alongside accompanying resources, has been revealed: “Food Safety: Science in Action.” World Food Safety Day takes place on June 7 annually.
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