Food Safety Magazine Editorial Team

The U.S. Food and Drug Administration (FDA) has issued a draft guidance for industry regarding the requirement to notify the agency in the case of a permanent discontinuance or an interruption of the manufacture of an infant formula product.

The U.S. Food and Drug Administration (FDA) has issued the 2024 edition of the Voluntary National Retail Food Regulatory Program Standards.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) has announced changes to its leadership team with a new Agency Administrator and Assistant Administrator in the Office of Investigation, Enforcement, and Audit.

A Salmonella Typhimurium outbreak linked to Mexican-grown cucumbers has caused 68 illnesses and 18 hospitalizations in 19 states. A recall has been initiated by distributor SunFed Produce LLC.

The Dutch National Institute for Public Health and the Environment has proposed a standardized approach for calculating the burden of disease for chemicals in food, calling it “not easy.”

A letter written to the U.S. Food and Drug Administration (FDA) by 23 members of Congress urges the agency to ban from food use red dye 3, a controversial synthetic colorant that is potentially harmful to human health. 

A survey of municipal drinking water in the U.S. has revealed the pervasive presence of a little-understood contaminant, chloronitramide anion. The researchers call for urgent research into its toxicity—especially considering its structural similarity to other toxic compounds.

In a recent independent report evaluating popular restaurant chains’ policies on antibiotics in meat, many chains received a failing grade, while only one received an A+.

Loma Systems recently unveiled its new X5 Pack Curtainless X-ray System, designed to eliminate traditional X-ray curtains and allow for the inspection of food without contact, ideal for lightweight or unpackaged foods. 

In this episode of Food Safety Matters, we speak to Paul Shapiro, best-selling author and CEO of The Better Meat Co., about the food safety and sustainability advantages offered by various novel alternative protein products, their current regulatory oversight, and hurdles they must overcome before being scaled up and widely accepted by governments and consumers.