Scientists from the U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) have provided new insight into the ability of Salmonella to survive and adapt in food processing facilities through interactions with environmental biofilms.
Research commissioned by the UK Food Standards Agency (FSA) has provided insight to ongoing staffing issues experienced by UK food control authorities, and how recruitment and retention can be improved. FSA aims to take action on these findings.
Recent testing for phthalates and bisphenols like BPA in foods found all but one sample to contain phthalates and 79 percent of samples to contain bisphenols. Phthalates were present at worryingly high levels, although levels of bisphenols have decreased since 2009. The study was conducted by Consumer Reports.
As of January 1, 2024, food products containing edible insects may only remain on the market in Great Britain if a novel food application for that edible insect species was submitted to the UK Food Standards Agency (FSA) on or before December 31, 2023. To help businesses comply with novel food regulations regarding edible insects, FSA published has a guidance.
A recent study from Penn State researchers has demonstrated the significant influence that an organization’s leadership style has on employees voicing their food safety concerns.
A recent revision to Directive 8080.1 by the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) now includes egg products a commodity subject to recall under the Directive, outlining instructions for large-scale recalls and recalls of ingredients regulated by the U.S. Food and Drug Administration (FDA).
The U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) is looking into the antimicrobial properties of mushroom extracts and how they can enhance food safety against aflatoxin-producing fungus and bacteria.
A recent study conducted by veterinary and agronomic researchers from Lusófona University in Portugal has provided a new One Health perspective on food safety in ready-to-eat (RTE) produce, with a focus on the challenges related to microbiological contamination in minimally processed fruits and vegetables.
The U.S. Centers for Disease Control and Prevention (CDC) recently published three new factsheets on Listeria monocytogenes for vulnerable populations.
Idaho Central District Health (CDH) recently published a webpage offering a plethora of resources for foodservice managers to help them practice active managerial control (AMC), which involves actively leading employees in food handling practices to reduce the occurrence of foodborne illness risk factors.
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