Articles by Food Safety Magazine Editorial Team

The infant formula shortage of 2022 was precipitated by FDA’s delayed response to whistleblower complaints about contaminated product—a delay caused by the agency not having the necessary policies and procedures in place to address the issue at the time—according to a new report published by the U.S. DHHS’ Office of the Inspector General.

KROHNE Inc. has introduced its OPTIWAVE 7500 frequency-modulated continuous-wave radar level transmitter for demanding liquid applications.

LSG Sky Chefs has selected Trustwell to develop its traceability recordkeeping system, which will bring the company into compliance with the U.S. Food and Drug Administration’s (FDA’s) Food Safety Modernization Act, Subpart 204 (FSMA 204).

Intended to inform food safety decision-making, a new risk assessment model developed by researchers at Penn State University helps milk processors evaluate possible consumer exposure to Bacillus cereus from milk subjected to high-temperature, short-time pasteurization.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) has selected bioMérieux’s GENE-UP® CAMPYLOBACTER assay for use in its Field Service Laboratories.  

An EU Member States expert committee has voted in support of a European Commission proposal to ban some bisphenols, including bisphenol A (BPA), in food contact materials.

The European Food Safety Authority (EFSA) has set new safe daily intake levels for iron, which can help inform risk managers involved in the production of iron supplements and iron-fortified food products.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) is planning to implement new detection approaches in its laboratories and will update the associated Microbiology Laboratory Guidebook chapters.

On July 8, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) will hold a webinar on the use of whole genome sequencing (WGS) to support FSIS’ food safety mission.

In this episode of Food Safety Matters, we are joined by influential food safety scientist and Distinguished Service Award recipient, Dr. Kathleen (Kathy) Glass, Ph.D. Topics discussed include Dr. Glass’s academic research and her work on challenge studies for food products; the ongoing HPAI outbreak, considering her expertise in dairy food safety; and her experiences as part of NACMCF.