Food Safety Magazine Editorial Team

A study has found that the majority of shark meat sold in the U.S. is mislabeled, and can oftentimes be the meat of endangered species that are dangerously high in mercury, like hammerhead.

Designed specifically for potato chips, tortilla chips, and similar snack foods, the belt-fed sorting system identifies and removes product defects and foreign material to protect food safety and product quality.

In light of the ongoing highly pathogenic avian influenza H5N1 (HPAI H5N1) bird flu outbreak affecting North American dairy cattle, a new CDC report concluded that the risk of contracting bird flu from raw milk and dairy is “low, but theoretically possible.”

A global scientific review warns that one of the world’s most widely used groups of agricultural chemicals, strobilurin fungicides, are found in food and water, the environment, and humans—and that they may have toxic effects.

FDA officially revealed its intent to issue a proposed rule that would make significant changes to the Generally Recognized as Safe (GRAS) process, which, at present, enables the introduction of ingredients to the U.S. food supply without formal safety review.

Eurofins has launched a new product certification designed to safeguard the quality of dietary supplements, ingredients, and food.

More than 300 patients infected by the outbreak strain of Salmonella Strathcona have been identified in 19 EU/EEA countries, the UK, the U.S., and Canada. Tomatoes from Italy are the vehicle of infection.

In this episode of Food Safety Matters, we speak with Dr. Mick Dutcher, the Deputy Associate Commissioner for Food Products at FDA’s Office of Inspections and Investigations (OII), about the work of the Food Products Inspectorate and its activities to ensure food safety.

A GS1 US consumer survey has revealed that 93 percent of Americans are concerned about how frequently food recalls occur. GS1 US says increased recall frequency means traceability efforts are working.

To help foodservice businesses train staff on how to safely serve customers with food allergies, Food Allergy Canada has launched “Serving the Food Allergic Guest,” a free, three-part micro-training video series.