According to the ruling, the UK Food Standards Agency (FSA) included certain costs in its meat controls hourly rate and enforcement rate that were outside the scope of permissible charges under the applicable official controls legislation.
Campylobacter is the leading cause of foodborne illness in the UK, most frequently linked to contaminated chicken. The UK Food Standards Agency conducted a scientific assessment to consider possible future actions for reducing foodborne campylobacteriosis.
The “Future of Food Regulation” initiative will explore several reforms, such as a new, data-informed approach to regulating large food businesses and proposals to make the Food Hygiene Rating display mandatory in England.
A national study led by the UK Food Standards Agency (FSA) found concerning increases in antimicrobial resistance (AMR) among poultry-associated Campylobacter isolates. Source attribution modeling predicted that chicken meat is by far the most dominant source of human campylobacteriosis cases.
The report groups new food production technologies like precision fermentation, controlled environment agriculture, and cell-culturing by their expected impact and feasibility to help regulators and industry target evidence generation, guidance development, and regulatory preparedness efforts.
Responsible for representing scientific interests within the UK Food Standards Agency (FSA), Dr. Ian Young is also Professor of Medicine at Queen’s University in Belfast.
At its December 2025 Board Meeting, the UK Food Standards Agency (FSA) recommended that the agency support Codex proposals on precautionary allergen labeling (PAL) and seek UK alignment with Codex PAL recommendations.
As a result of the ongoing Cell-Cultivated Products sandbox program, the UK Food Standards Agency (FSA) has published the first of several guidances on the food safety and hygiene of cell-cultured food production; specifically, on HACCP and other applicable requirements under UK regulations for lab-grown meat.
This episode of Food Safety Five discusses research on Listeria biofilms, including sanitizer efficacy and evolutionary insights, and on a persisting Escherichia coli strain in leafy greens. It also covers regulatory developments in the UK, Canada, and the UAE, as well as a potential U.S. ultra-processed foods (UPFs) definition.
The new Food Law Codes of Practice include several changes that allow local authorities to make better use of their resources through a modernized, risk-based, flexible approach.
