Researchers at USDA have developed a thermal pasteurization method based on Radio Frequency technology that effectively reduces the presence of Salmonella in intact eggs, in a fraction of the time required for traditional pasteurization.
In this episode of Food Safety Matters, we are joined by Brian Ronholm, Director of Food Policy for Consumer Reports, who lends his insight as a consumer advocate and former regulator to a discussion around food regulatory policy and food safety legislation. We dissect a variety of current events in food safety, such as toxic heavy metals in baby foods and food additives legislation, from multiple perspectives, including industry, consumer, regulatory, and consumer advocate.
A recent meeting report from the FAO/WHO Joint Expert Consultation on Risk Assessment of Food Allergens proposes a process to guide the development and evaluation of allergen derivative exemptions.
Recently released data from the U.S. Centers for Disease Control and Prevention (CDC) shows that the U.S. is experiencing an uptick in norovirus cases, especially in the Northeast region.
A newly developed biosensor measuring hypoxanthine, a compound that is produced during the process of decomposition, is able to accurately and efficiently determine the freshness of meat.
The U.S. Food and Drug Administration (FDA) has issued a guidance for industry that describes how firms can voluntarily engage with FDA before marketing food from genome-edited plants.
The Consumer Goods Forum’s Global Food Safety Initiative (GFSI) is opening a new stakeholder consultation today under the Technical Equivalence Program for the U.S. Department of Agriculture Agricultural Marketing Service (USDA AMS) Harmonized GAP Plus+ version 4.0.
As part of the agency’s Leafy Greens STEC Action Plan, the U.S. Food and Drug Administration (FDA) has published a report detailing the results of targeted inspections and microbiological testing of leafy greens grown in Salinas Valley, California during the region’s 2022 harvest season.
A joint report published by the European Food Safety Authority (EFSA) and other EU agencies shows that decreased use of antibiotics in animals and humans leads to a reduction in antibiotic-resistant (AMR) bacteria.
