Food Safety Magazine Editorial Team

The next-generation system now features enhanced multi-spectral sensing, an updated mechanical architecture, and other additions.

An EFSA survey found that only one in ten respondents reported awareness about the health risks of seafood, and one-third of seafood consumers ate species high in mercury three or more times a week.

Drawing upon insights shared by UK food safety professionals, a report produced by the Food Safety Research Network (FSRN)/Quadram Institute identifies emerging defenses against microbiological risks in food production environments, including science-backed approaches, advanced technologies, and culture-based initiatives.

A new review by FAO researchers identifies how food loss and waste (FLW) can disseminate antibiotic resistance (AMR), as well as practices that can either mitigate or exacerbate AMR dissemination from FLW.

Citing reports of contamination and a lack of federal oversight, California Senator Steve Padilla introduced SB 1033, which would require manufacturers of protein products to test their products for heavy metals and publicly disclose their findings.

Food fraud in the seafood sector is a growing and complex issue with serious health consequences, requiring a coordinated effort involving strict enforcement, advanced analytical tools, stakeholder collaboration, and public education.

Per EFSA’s latest annual report on veterinary drug residues in food-producing animals and their products, only 0.13 percent of samples were non-compliant in 2024.

The patented-pending system addresses the food industry’s problem of an average 40 percent error rate in all traceability records.

Butylated hydroxyanisole (BHA) is a chemical preservative used in food that is “reasonably anticipated to be a human carcinogen” by the National Toxicology Program (NTP). FDA has issued a Request for Information (RFI) on the use and safety of BHA.

At present, FDA does not disclose the identity of companies involved in outbreaks without an associated recall because it considers a company name to be “confidential commercial information." Stop Foodborne Illness argues this practice is not legally consistent.