Bailee Henderson

The European Food Safety Authority (EFSA) announced that it cannot determine the safety of cannabidiol as a novel food, citing significant knowledge gaps and several causes for concern.

China recently released a timeline and benchmarks for its National Strategy for Food Safety, and the China National Center for Food Safety Risk Assessment published a paper that examines China’s concept of food safety and identifies future work areas.

The UK Food Standards Agency (FSA) has partnered with the Biotechnology and Biological Research Council (BBSRC) and the Quadram Institute to create the UK Food Safety Network, a collaborative space for food safety research, training, and innovation.

A recent study evaluated and compared the level of conformity with food safety requirements in cattle and pig slaughterhouses, for which large-scale and beef facilities scored better, on average.

The theme of World Food Safety Day 2022 is “safer food, better health.” Worldwide organizations explain why and how the global community should prioritize ensuring the safety of food.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has published an after-action review for two Salmonella Newport outbreaks that occurred during 2016–2019, classifying the strain as reoccurring.

A recent project report published by the UK Food Standards Agency reflects the potential of advanced technologies and data analytics—such as artificial intelligence (AI) and imaging methods—for improving meat inspection processes.

A Michigan State University-led research team has received a grant from the U.S. Department of Agriculture to develop a rapid biosensor test for foodborne pathogens, with a focus on Salmonella and Campylobacter in poultry.

The U.S. Food and Drug Administration (FDA) has answered frequently asked questions (FAQs) about the Food Safety Modernization Act (FSMA) final rule on the Laboratory Accreditation for Analyses of Foods (LAAF).

A research team from the University of New England is addressing the lack of regulatory oversight of edible seaweed by studying the effect that various food safety control measures have on the presence of pathogens on the crop. The researchers also explain why seaweed should not be regulated as shellfish.