Intended to inform food safety decision-making, a new risk assessment model developed by researchers at Penn State University helps milk processors evaluate possible consumer exposure to Bacillus cereus from milk subjected to high-temperature, short-time pasteurization.
An EU Member States expert committee has voted in support of a European Commission proposal to ban some bisphenols, including bisphenol A (BPA), in food contact materials.
The European Food Safety Authority (EFSA) has set new safe daily intake levels for iron, which can help inform risk managers involved in the production of iron supplements and iron-fortified food products.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) is planning to implement new detection approaches in its laboratories and will update the associated Microbiology Laboratory Guidebook chapters.
On July 8, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) will hold a webinar on the use of whole genome sequencing (WGS) to support FSIS’ food safety mission.
The African Union, with support from the International Livestock Research Institute (ILRI), is developing new guidelines to help African governments improve food safety across the continent’s vast informal food sector.
An expert report commissioned by the U.S. Food and Drug Administration (FDA) weighed the nutritional benefits of seafood consumption against the health risk of dietary exposure to contaminants in seafood, with special consideration to childhood growth and development.
A novel, chemical- and heat-free egg processing technique utilizing engineered water nanostructures has been shown to effectively inactivate pathogens on eggshells while preserving eggs’ physical and nutritional quality.
The U.S. Food and Drug Administration (FDA) has revealed preliminary findings from a multi-year environmental study of a specific growing region in the Southwest U.S., which sought to better understand the ecology of human pathogens in the environment.
According to the latest recall data published by Food Standards Australia New Zealand (FSANZ), from 2019–2023, undeclared allergens were the leading cause of food recalls in Australia. FSANZ has identified the root causes for these recalls.
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