Food Safety Magazine Editorial Team

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 pathogen in ready-to-eat (RTE) foods.

Loma Systems has announced the launch of its new IQ4M Metal Detector inspection system for food products.

Reforms made to the market authorization process for products regulated by the UK Food Standards Agency (FSA) took effect on April 1, 2025, with two notable changes.

The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) has announced Dr. Byron Chaves, Associate Professor and Food Safety Extension Specialist at the University of Nebraska—Lincoln, as the 2025 winner of its Emerging Leaders Award for Food Safety.

The Singapore Food Agency recently published an updated guidance document for industry on the requirements for the safety assessment of novel foods and novel food ingredients.

FAO recently published a report on the food safety aspects of precision fermentation, covering nomenclature issues, the production process, and regulatory frameworks.

Supporting food businesses, grocers, distributors, and other industries handling perishables, SeaCube Cold Solutions gives businesses across the U.S. the option to rent or purchase refrigerated containers, also known as “reefers,” for temperature-sensitive goods.

Food Standards Australia New Zealand has opened a call for comment on revised egg food safety and primary production requirements in the Australia New Zealand Food Standards Code.