Registration is now open for the virtual meetings on FSMA 204, which will be jointly hosted with the Partnership for Food Traceability. FDA is interested in hearing stakeholder feedback on lot-level traceability efforts, industry challenges, and potential solutions.
Campden BRI’s Ninth Global Food Safety Training Survey, conducted in collaboration with global certification bodies, revealed gaps in training practices, technology adoption, and program effectiveness across the food and beverage industry.
Working toward an Integrated Food Safety System, by 2030, FDA expects the Better Regulatory Inspections for Dynamic Government Efficiency (BRIDGE) Project to accomplish a more coordinated, data-driven model for domestic food safety oversight across federal and state systems.
EFSA has created new online portals where guidances are described and sorted for accessibility and ease of use by scientists, industry applicants, and other stakeholders. Additionally, future guidance documents will be developed following a new, standardized process.
Although UV-C was effective against Salmonella, E. coli, and Listeria monocytogenes under most conditions, pathogen regrowth during refrigerated storage was significant. The findings suggest UV-C may be a useful post-harvest intervention when used in combination with other measures.
Phage W5, isolated from poultry and livestock slaughterhouse effluent, significantly inhibited the growth of Salmonella in milk, pork, and eggs, and effectively prevented and eradicated biofilms on food-contact surfaces. The absence of virulence and antibiotic resistance genes supported its suitability as a food-grade biocontrol agent.
FDA’s Human Foods Program specifically would receive a significant increase in funding compared to the previous fiscal year (FY), including $25 million to help address chemical contaminants and additives like PFAS, toxic heavy metals, and GRAS ingredients.
Rothamsted Research scientists have developed gene-edited wheat with substantially reduced levels of free asparagine, a precursor to acrylamide. Biscuits produced from gene-edited wheat showed a 93 percent reduction in acrylamide compared to controls.
