Food Standards Australia New Zealand (FSANZ) has approved its first cell-based food product—quail meat—bringing the product closer to market and establishing a regulatory framework in the national Food Standards Code.
Additional resources and authorities, made possible by user fees for the regulated food industry, could enable FDA to better monitor the food supply and review the safety of ingredients, argues a new expert policy analysis.
A paper authored by experts associated with ILSI Europe asserts that global food safety would benefit from the harmonization of risk assessment protocols for food contact materials used by different regulatory bodies, and suggests a path forward for working toward harmonization.
The European Food Safety Authority (EFSA) has alerted the public that pathogens resistant to last-resort carbapenem antibiotics are increasingly being found in European food animals and food products.
In this episode of Food Safety Matters, we speak to Dr. Edward Dudley, Director of the E. coli Reference Center and Professor of Food Science at Penn State University, about the potential for wastewater monitoring to aid foodborne pathogen surveillance and bolster foodborne illness reporting.
Leveraging Knowde software, ingredients supplier Tilley Distribution has upgraded its digital product catalogue to improve the customer search experience, enabling Tilley customers, including those in the food and beverage industry, to more easily find and procure products they need.
Researchers from UCLA have found that chewing gum can release hundreds to thousands of microplastic particles per piece into saliva—no matter if the gum is made of synthetic or natural, plant-based polymers.
After an investigation by the UK Food Standards Agency, four men and one business have been convicted for diverting meat and animal byproducts that were deemed unsafe for human consumption back into the human food market.
Researchers from the University of Córdoba
in Spain have developed a model for predicting the growth of Listeria monocytogenes in artisanal cheeses, which will be especially useful to producers that must demonstrate compliance with recently expanded EU regulations for controlling the pathogenin ready-to-eat (RTE) foods.
