The European Food Safety Authority (EFSA) published a concept paper that outlines the agency’s future work and goals for improving risk communication across the EU food safety system.
The U.S. Senate has introduced a bill that would enforce stricter regulation of the Generally Recognized as Safe (GRAS) rule and that calls for the creation of a new office within the U.S. Food and Drug Administration that would assess chemicals in food.
The UK Food Standards Agency (FSA) recently published a new modeling framework to quantify consumers’ risk of antimicrobial resistance (AMR) exposure from food products, using chicken and lettuce value chains as case studies.
A recently published review examines the history of foodborne illness outbreaks caused by Listeria monocytogenes in the UK, challenges that food manufacturers face when dealing with the pathogen, and potential future research and strategies related to the pathogen.
Food Standards Australia New Zealand has released data on recalls in 2021 and recall trends over the last decade, revealing a drop in recalls overall. Allergen recalls accounted for half of all recalls in 2021.
A European Food Safety Authority (EFSA) fellowship explores whole genome sequencing (WGS) standardization in outbreak investigations, as well as the use of WGS in monitoring pathogen virulence and antimicrobial resistance.
An evaluation of kitchen staff in Denmark, conducted by the Danish Veterinary and Food Administration, found that there is room for improvement in staff norovirus education and training.
The European Food Safety Authority (EFSA) published a study that measured the prevalence of Salmonella in swine carcasses and evaluated the factors that influence Salmonella levels.
The Food and Agriculture Organization of the United Nations (FAO) recently evaluated an ongoing project to improve food safety in Bangladesh, titled, “Institutionalization of Food Safety in Bangladesh for Safer Food.”
The European Food Safety Authority (EFSA) recently published a report that examines the risk assessment process of microorganisms used as pesticides, which may provide a solution for a more sustainable food system.
