Food Safety Magazine Editorial Team

Using whole genome sequencing (WGS), U.S. federal and state public health officials recently solved a multistate foodborne illness outbreak investigation that has been ongoing since 2014, with the most recent illnesses being reported in December 2023.

Yuka, a mobile app that provides users with information about product labels, now alerts users of active product recalls issued by the U.S. Food and Drug Administration (FDA).

The new Fumo-V™ ONE Strip Test from Waters Corporation can test for fumonisin and other prevalent mycotoxins in finished animal feed and pet food in less than ten minutes.

In the UK, three men have been sentenced after being found guilty of chicken theft and food fraud worth more than £300,000.

The U.S. Food and Drug Administration (FDA) has published a new webpage listing retail food safety resources and information, along with a new job aid about time/temperature control foods according to the FDA Food Code.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) recently highlighted its key achievements in 2023 that helped strengthen food safety and the supply chain, including efforts on a new regulatory framework to crack down on Salmonella in poultry.

FDA recently published revisions to one guidance for industry and withdrew another. Specifically, FDA released revisions to the Preventive Controls for Human Food (PCHF) Draft Guidance, and withdrew its guidance on chlorpyrifos residues due to the U.S. Court of Appeals voiding EPA's ban on food tolerances for the pesticide chemical.

A new FDA webpage lists regulations that the Human Foods Program (HFP) plans to publish by October 2024 and longer-term regulations HFP is prioritizing. FDA also updated the list of guidance topics that it is considering and expects to publish by the end of 2024, which was last updated in July 2023.

Aflatoxin-contaminated nuts and seeds dominated mycotoxin notifications made through the EU’s Rapid Alert System for Food and Feed (RASFF) between 2011 and 2021, according to a recent study.

A recent study evaluated the effect of brine pH, salt level, storage temperature, and use of hydrogen peroxide to kill Listeria monocytogenes and Staphylococcus aureus, salt-tolerant pathogens known to contaminate cheese brine.