Bailee Henderson

A recent report has demonstrated that there is little oversight of antibiotics in meat and poultry sold at U.S. grocery stores, raising food safety concerns regarding antimicrobial resistance.

The Food and Agriculture of the United Nations (FAO), the World Health Organization (WHO), the United Nations Environment Program (UNEP), and the World Organization for Animal Health (WOAH) have launched the “One Health Joint Plan of Action (2022–2026),” which includes food safety as a key component.

The UK Animal and Plant Health Agency has reported on certain developments that took place in 2021 that impact food safety regarding whole genome sequencing (WGS) and antimicrobial resistance (AMR).

There are significant knowledge gaps regarding the presence of nano- and microplastics in foods and their harmful effects on human health, according to a report from the Food and Agriculture Organization of the United Nations (FAO).

The Food and Agriculture Organization of the United Nations (FAO) has released three new documents discussing the terminologies, production process, and regulatory frameworks for cell-based foods (also known as “cultivated foods,” “lab-grown foods,” or “cultured foods”).

Following a report that revealed food safety regulatory challenges throughout the UK post-Brexit, the UK Food Standards Agency (FSA) is proposing amendments to the Food Law Code of Practice.

The Food and Agriculture Organization of the United Nations (FAO) recently published two reports—one on control measures for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy products, and another reviewing Listeria monocytogenes attribution, characterization, and monitoring in ready-to-eat (RTE) foods.

At the Global Conference on Foodborne Antimicrobial Resistance (AMR), the Food and Agriculture Organization of the United Nations (FAO) stressed the need for a “One Health” approach to addressing AMR in food, introduced the AMR Codex Texts project, and highlighted FAO and Codex Alimentarius resources for mitigating foodborne AMR. 

A recent study has estimated that removing products with a concentration of Listeria monocytogenes higher than 1 CFU/g could greatly reduce food contamination and associated foodborne illness cases. The study also found ready-to-eat (RTE) foods to be of greatest concern.

Based on Foodborne Diseases Active Surveillance Network (FoodNet) data, a U.S. Centers for Disease Control and Prevention (CDC) report states that the incidence of commonly foodborne enteric infections decreased in the U.S. during 2021.