Food Safety Magazine Editorial Team

USDA-FSIS has issued updates to the list of substances that may be used in the production of meat, poultry, and egg products. 

FDA has released the Total Diet Study Interface (TDSi), an interactive, web-based tool that provides streamlined access to findings from FDA's Total Diet Study and highlights the agency's emphasis on food chemical safety.

The Alliance for Advanced Sanitation has launched an industry-wide survey to capture the current state of innovation, manufacturing, and workforce needs across the global food supply chain.

AOAC INTERNATIONAL and the Minor Use Foundation will jointly develop and validate harmonized analytical methods for multi-residue pesticide analysis, particularly for spices and other priority commodities.

A group of universities has developed a free, four-hour training course to help small- and medium-sized businesses comply with FDA's Final Food Traceability Rule (FSMA 204).

A new paper describes U.S. regulatory agencies’ roles in two recent, high-profile foodborne illness outbreak investigations—the Boar’s Head listeriosis outbreak and the McDonald’s Escherichia coli outbreak—and highlights the shortcomings and strengths in how the outbreaks were managed.

In this episode of Food Safety Matters, we speak to Campbell Mitchell, Head of Food Safety and Compliance for Kraft Heinz North America, about working in cross-cultural teams, communicating the importance of food safety beyond lab testing, how consumer demands influence safety-adjacent business decisions, the use of advanced digital tools, and other topics.

A team of scientists and industry experts is developing an ultra-compact, energy-efficient hyperspectral camera that uses AI to perform complex analyses in real time, enabling defects in food to be identified quickly and accurately.

FDA has issued a Request for Information regarding labeling and preventing cross-contact of gluten in packaged foods, in an effort to improve transparency in the disclosures of ingredients that impact certain health conditions (such as gluten for those with celiac disease) and other food allergens.

The Fumigation Company will hold a master-level, hands-on training class on post-harvest fumigation practices from June 9–10 at Kansas State University.