Food Safety Magazine Editorial Team

Auto-Chlor Sytem^TM has unveiled the U34 SpaceSaver Dishmachine dishwasher, able to fit under a 34 inch (in.) table or countertop, making it ideal for behind-the-bar and cafe-like settings.

Avantium has announced a collaboration with Albert Heijn, a store chain in the Netherlands that is part of Ahold Delhaize, to make packaging more sustainable through the use of Avantium's 100 percent plant-based and circular material polyethylene furanoate (PEF).

The new BFM® fitting Tool Release (TR) Lock-Out Safety System offers an extra level of safety to help protect workers’ hands in potentially dangerous connector locations in production environments.

With the overarching theme of “Food and Nutrition: Science for the Future,” the Institute for the Advancement of Food and Nutrition Sciences’ (IAFNS’) third annual Science Innovation Showcase will take place virtually on December 12–14, 2023.

Through a newly forged partnership, Oxford Nanopore’s sequencing devices and kits, combined with WeNou’s expertise, will be leveraged to develop a validated food authenticity rapid test that meets industry standards.

In December, the Food and Agriculture Organization of the United Nations (FAO) will host a technical meeting on the gut microbiome in food safety risk assessment.

The U.S. Food and Drug Administration (FDA) recently rolled out additional resources to help entities comply with Section 204 of the Food Safety Modernization Act (FSMA 204), also known as the Food Traceability Final Rule.

Multi-Conveyor built a food-grade transport conveyor system consisting of two levels of sanitary compliance, which can cut costs on conveyor build. 

The International Fresh Produce Association (IFPA) has published an industry guidance to help stakeholders comply with the U.S. Food and Drug Administration (FDA’s) Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR), Subpart E requirements for agricultural water.

Funded by the Center for Produce Safety (CPS), University of Tennessee researchers are examining whether adding food-grade antimicrobials to the wax and fungicidal coatings typically applied to stone fruit might mitigate foodborne pathogen contamination while extending shelf life.