The news comes on the heels of the Trump Administration’s “Make America Healthy Again” (MAHA) Report specifically citing titanium dioxide as a food chemical potentially having harmful effects on health.
Noting that food hygiene rating schemes are already in operation in several European countries, the Food Safety Authority of Ireland is calling on consumers and food businesses to share their views through an online consultation that will run until June 23, 2025.
Using 1,204 samples collected during 2016–2023, the researchers observed statistically significant reductions in the median time from sample collection to the issuance of a national genomic surveillance report to 26 days, despite sample numbers doubling in 2022 and 2023.
In this episode of Food Safety Matters, we speak to Alex Truelove, Legislation and Policy Manager at the Biodegradable Products Institute (BPI), about a California law that makes big changes to compliance on compostable products, including food packaging, in the state. The law, which goes into effect in 2026, could have a "ripple effect" on the rest of the country.
MSU says the program is ideal for early to mid-career professionals working in regulatory affairs, quality assurance, food safety, product development, or policy.
The UK National Food Crime Unit’s (NFCU's) Control Strategy for 2025–2026 outlines the unit’s current food crime priorities, bringing focus to its efforts to “prevent food crime, deter and disrupt food criminals, and bring offenders to justice.”
A new Shared Assessment Process (SAP) allows food developers to submit an application for joint assessment by both agencies. By removing duplication, the process aims to cut down approval times while upholding each country’s safety standards.
For those foodborne illnesses where a specific food item was identified, vegetables represented the single largest food category in terms of reported illness cases, followed by composite meals, seafood, and buffet food.
In the second of this two-part episode of Food Safety Matters, we interviewed professionals from industry, consumer advocacy, and foodservice, live from the show floor of the Food Safety Summit, which took place on May 12–15 in Rosemont, Illinois. We discussed the efficacy of finished product testing, educating and advocating for consumers, food safety culture tools, and more.
In the face of the alarming rise and spread of antibiotic-resistant bacteria, researchers set out to find and develop non-antibiotic biological disease control and prevention options for aquaculture.
