The University of Cincinnati recently conducted a study to evaluate how much peanut protein those with allergies can tolerate, which could lead to more informative labels.
The Center for Produce Safety has already made $5 million in progress towards its $15 million financial goal. The money will be used for produce-specific food safety research.
The American Frozen Food Institute (AFFI) has announced the launch of their Listeria Control Specialist certificate program, for food safety management in food manufacturing facilities.
Banyueten, a Chinese magazine, recently reported that Chinese authorities are investigating multiple dead pigs that have been found along a section of the Yellow River.
An outbreak of Shigella in England in 2018 was most likely caused by coriander that was contaminated, according to researchers from the journal Epidemiology and Infection, who recently released a report on the issue.
Food Safety Magazine reached out to Erica Sheward, director of the Global Food Safety Initiative (GFSI), a coalition of The Consumer Goods Forum, about the upcoming GFSI Conference, which is set to launch virtually on March 23, 2021, at 10:00 am Central European Time.
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