Articles by Food Safety Magazine Editorial Team

Researchers found that the sugar alcohol sorbitol can be turned into fructose, leading to fat accumulation in the liver. Gut bacteria may help protect against sorbitol-induced liver damage, but can be overwhelmed by excessive intake.

The agency has released a discussion paper offering context and questions about the lot-level tracking requirements of the Food Traceability Rule to help shape engagements with industry, including a virtual public meeting in June.

Notable pathogen–food commodity pairings emerged, including Clostridium botulinum and Alaskan traditional fermented meats and fish. The analysis was conducted by FDA and CDC researchers. 

The updated compliance program for pesticide residues includes a new focus on risk-based sampling of foods commonly consumed by young children and reflects procedural changes to the laboratory testing and analysis methods.

In this bonus episode of Food Safety Matters, we speak to Dr. Alissa Welsher, Senior Consultant at Elanco Poultry Food Safety, about how preharvest poultry operations can get ahead of increasing insect activity seen in warmer months with robust integrated pest management (IPM) and insecticide solutions.

Studies funded by the Center for Produce Safety (CPS) are investigating ways to improve produce packinghouse brush sanitation, including the use of antimicrobial light and choosing the best time to replace brushes.

A new study demonstrated the efficacy of far-UV-C light at 222 nm for inactivating human norovirus on surfaces. As it is safe for humans, researchers believe UV-C 222 could enable real-time, continuous disinfection in enclosed foodservice settings and food processing environments.

The device monitors temperature and humidity in the cargo area and trailer door activity for reefer fleets transporting temperature-sensitive or high-value goods.

The Institute for the Advancement of Food and Nutrition Sciences’ (IAFNS’) Annual Summer Science Symposium will take place June 24–25 in Washington D.C.

FDA published a literature review on the eight phthalates currently approved for food contact uses to determine whether they should be considered chemically and/or pharmacologically related for the purpose of cumulative risk assessment.