The U.S. Food and Drug Administration (FDA) has answered objections to a 2022 final rule revoking food contact uses of most phthalates, as well as objections to another petition urging FDA to revoke authorizations for all phthalate uses. The agency stands by its original decisions on both petitions, but reminds that phthalates are undergoing a safety reassessment by FDA.
Motion Industries Inc. has acquired Canadian-based Stoney Creek Hydraulics, expanding Motion’s hydraulic services offerings in Canada and complementing its industrial mechanical repair services.
In an effort to reduce reliance on chemical pesticides, researchers at Wageningen University and Research (WUR) are developing a tool to help farmers choose the most effective and sustainable crop protection approaches for their unique operations.
The “Use and Impact Of Codex Texts: Report of The Codex Survey 2023” showed an 80 percent satisfaction rate among Codex members with Codex Alimentarius texts, but low- and middle-income countries noted a lack of awareness as a significant barrier to adoption.
An ongoing study funded by the Center for Produce Safety aims to fill knowledge gaps about the microbial food safety risks posed by wax roller brushes used on fruit and vegetables, as well as identify best cleaning and sanitation practices.
Consumer Reports has delivered a petition to the U.S. Food and Drug Administration (FDA) urging the agency to ban red dye 3 in foods, and are cautioning the public about certain Halloween candies containing the colorant.
New artificial nose technology developed by the Norwegian University of Science and Technology (NTNU) could make it possible to reliably detect and identify spoiled and damaged food through smell.
In a recent research project, the fortification of rice grains with zinc oxide and magnesium oxide nanoparticles was shown to be effective in inhibiting Escherichia coli growth. The researchers believe that similar nanofortification techniques could be applicable across agriculture to enhance microbial food safety.
