Food Safety Magazine Editorial Team

The turkey industry advocacy group has issued a request for research proposals that will help define microbiologically independent lots of raw ground turkey, informing best practices that enhance food safety and regulatory compliance.

In response to a petition submitted by Cargill, FDA has amended existing regulations to provide for the use of hydrogen peroxide in food production, including meat and poultry, as an antimicrobial agent, oxidizing and reducing agent, and bleaching agent, and to remove sulfur dioxide.

The Center for Produce Safety (CPS) has announced its 2026 Research Priorities and opened a call for research proposals that align with the priorities.

A French analysis of anaphylaxis cases revealed eight foods causing a notable number of allergic reactions, which are not included on the EU list of major food allergens requiring mandatory labeling. The researchers recommend four of these hidden allergens for inclusion on the list. 

The UK Government has proposed rules that would prohibit the sale of high-caffeine energy drinks to children under the age of 16, intended to “prevent obesity in up to 40,000 children and deliver health benefits worth tens of millions of pounds.”

In a testing and sampling assignment conducted from 2022–2024 to determine the prevalence of economically motivated adulteration among imported frozen seafood, FDA found that 36 percent of the samples were violative for short weighting.

The Center for Produce Safety (CPS) is offering a new webinar series that provides a deeper exploration of final report presentations selected by attendees of the 2025 CPS Research Symposium.

Austrian veterinary surgeon Nikolaus Kriz has officially assumed the role of Executive Director of the European Food Safety Authority (EFSA).

A recent survey of frozen berries at retail across Switzerland showed very low levels of pathogenic bacteria contamination, with only Bacillus cereus detected; however, antimicrobial resistance (AMR) indicators were detected on 2 percent of samples.

Women in Food Safety is recognizing its fifth anniversary while marking the major milestone of becoming an official nonprofit organization, strengthening its mission to empower woman food safety professionals worldwide.