USDA’s Food Safety and Inspection Service (USDA-FSIS) has withdrawn the long-awaited proposed regulatory framework for Salmonella in raw poultry, which was designed to reduce the cases of human salmonellosis attributable to poultry consumption, saying that additional consideration is needed based on public comments.
In an April 22 press conference, HHS Secretary Robert F. Kennedy Jr. and FDA Commissioner Dr. Marty Makary announced FDA's plan to work with industry to phase out synthetic, petroleum-based dyes from the nation’s food supply.
FDA is rumored to face significant budget cuts proposed by the White House that would shift 100 percent of the responsibility for routine food facility inspections to states. Additionally, due to layoffs, FDA has suspended its proficiency testing program for food testing laboratories and its efforts to bolster avian influenza testing in food products.
Taking effect by the 2026–2027 school year, the Arizona Healthy Schools Act has been signed into law, banning “ultra-processed foods,” defined as foods containing any one of 11 artificial food dyes and additives, from being sold in schools.
Harmonization of precautionary allergen labeling (PAL) requires the acceptance of reference doses for priority allergens. A new study found that PAL based on specific FAO/WHO-recommended thresholds would only elicit mild to moderate reactions in a small proportion of the allergic population.
This episode of Food Safety Five discusses two scientific advancements related to Listeria monocytogenes control: 1) a study that showed the effectiveness of combining antimicrobial blue light with chemical sanitizers for pathogen inactivation, and 2) the development of a new growth prediction model for L. monocytogenes in artisanal cheeses.
Leaked to Inside Health Policy, an HHS proposed reorganization plan for FDA would eliminate the agency’s product-specific centers in favor of five new function-focused offices. An FDA restructuring was already very recently implemented in October 2024 after two years of development, which created a unified Human Foods Program and new Office of Inspections and Investigations.
As promised by the U.S. Department of Health and Human Services (HHS) at the end of March, thousands of layoffs at FDA and CDC have begun. A hazy picture of how those cuts are affecting food safety-related positions is beginning to emerge, and stakeholders and legislators are voicing their opposition.
A study from the University of Georgia’s Center for Food Safety suggests a synergistic effect between antimicrobial blue light treatment and low concentrations of sanitizers commonly used in industry, finding enhanced inactivation of Listeria monocytogenes on food contact surfaces.
This episode of Food Safety Five discusses newly published CDC data about the pathogens causing foodborne illness and contributing factors of outbreaks, as well as research by CDC, USDA, and FDA scientists exploring the use of AI analysis of whole genome sequencing data for foodborne illness source attribution.
