In this episode of Food Safety Matters, we speak to Paul Shapiro, best-selling author and CEO of The Better Meat Co., about the food safety and sustainability advantages offered by various novel alternative protein products, their current regulatory oversight, and hurdles they must overcome before being scaled up and widely accepted by governments and consumers.
This article presents a case study detailing one company’s five-step, culture-centric approach that transformed the company from experiencing food safety challenges to having no significant issues in the marketplace over a period of five years.
The European Commission amended its regulation on the microbiological criteria for foods to revise the requirements for food business operators regarding Listeria monocytogenes in ready-to-eat (RTE) foods.
The United States Department of Agriculture’s National Institute of Food and Agriculture (USDA-NIFA) is investing $14 million into dozens of projects aimed at advancing food safety research, outreach, and training.
A multistate foodborne outbreak of Listeria monocytogenes infections spanning more than two years has sickened 11 people and resulted in the death of an infant. The outbreak is linked to ready-to-eat (RTE) meat and poultry products from Yu Shang Food Inc.
