The Motion Lube Caddy is a self-contained, towable lubrication cart that streamlines the servicing of enclosed machinery assets, designed to reduce lubrication time while ensuring clean handling of new oil.
In recognition of National Food Safety Education Month (NFSEM), which takes place each September in the U.S., the Partnership for Food Safety Education (PFSE) is holding a Collective Day of Action on September 18.
A new FAO report offers the first comprehensive global review of the food safety hazards, controls, and regulatory considerations associated with modern indoor farming/controlled environment agriculture (CEA).
Intended to prevent misleading or inconsistent labeling of plant-based foods, the national vegan-certified labeling scheme is voluntary and is in line with ISO standards.
During a technical meeting convened by IAEA, FAO, and WHO, experts emphasized the need for a joint response to the interconnected issues of food safety and nutrition. The use of nuclear techniques to enhance food safety and nutrition was also explored.
In this special 200th episode of Food Safety Matters, our hosts look back at the podcast’s eight-year history, sharing their stories and experiences, as well as reviewing some of the show’s most memorable episodes and guests.
In a new peer-reviewed paper, experts emphasized the need for a paradigm shift in how the entire frozen berry supply chain can manage enteric virus safety, shifting from reliance on detection to a focus on prevention strategies.
USDA-FSIS has proposed a rule that would remove mandatory mandibular lymph node incision and viscera palpation requirements in swine slaughter establishments.
Originally limited to Great Value products sold at Walmart, FDA is warning consumers not to eat or purchase imported frozen shrimp sold under five additional brand names, originating from a single distributor, due to potential radioactivity.
A study from the University of Florida College of Veterinary Medicine suggests that commensal Escherichia coli strains could be utilized to mitigate antibiotic-resistant nontyphoidal Salmonella Heidelberg, ultimately improving food safety.
