The Institute of Food Technologists (IFT) is rolling out an updated version of its popular, four-session virtual workshop on the food industry applications of Artificial Intelligence (AI), beginning on April 23, 2024.
The U.S. Food and Drug Administration (FDA) is partnering with the Association of Food and Drug Officials (AFDO) and the National Environmental Health Association (NEHA) to present upcoming Retail Food Regulatory Program Standards Self-Assessment and Verification Audit (SAVA) Workshops at industry events taking place during summer 2024.
To increase equipment safety and reliability, novel rupture disk technology from B&B Safety Systems activates at a set burst pressure, but can “breathe” to relieve minor pressure fluctuations.
Presented in a free e-book, AIB International has conducted a comprehensive research study that has illuminated several best practices that can be adopted immediately by food safety professionals to mitigate the impact of per- and polyfluoroalkyl Substances (PFAS).
A recent review has established pathogen-specific foodborne illness burden estimates for leafy greens in the U.S. by combining three outbreak-based attribution models with illness incidence and economic cost models.
On May 3, 2024 the U.S. Food and Drug Administration (FDA) will hold a webinar featuring representatives from the State of Iowa and Richmond County, North Carolina who will discuss how their jurisdictions achieved conformance with all nine of FDA’s Voluntary National Retail Food Regulatory Program Standards.
The Food Safety and Standards Authority of India (FSSAI) has issued an order regarding maximum residue limits (MRLs) for pesticides in spices and culinary herbs, in alignment with Codex Alimentarius guidelines and the MRLs adopted by the U.S., the EU, Japan, and Australia/New Zealand.
An Auburn University researcher has been awarded a patent for a color-changing sticker that goes on packaging and indicates when a meat product has spoiled.
The European Commission has proposed amendments to EU regulations regarding allowable levels of Listeria monocytogenes in ready-to-eat (RTE) foods to apply to additional food business operators along the supply chain.
