Approximately 40 percent of foodborne illness outbreaks associated with retail food establishments during 2017–2019 were caused by an infectious employee, according to the U.S. Centers for Disease Control and Prevention (CDC).

The U.S. Food and Drug Administration (FDA) is working toward conducting a modernized, systematic reassessment of chemicals added to foods with a focus on post-market review. However, FDA requires greater funding and additional authorities to execute this new approach. 

A recent study has demonstrated the ability of Listeria monocytogenes to develop persister cells under produce packinghouse conditions, as well as persisters’ susceptibility to chlorine treatment where antibiotics fail.

A recent study published in Food and Chemical Toxicology suggests that lead, cadmium, and mercury have varying negative effects on human brain development and cognition. 

On May 24, 2023, the U.S. Department of Agriculture (USDA) celebrated the groundbreaking for the new home of its Food Safety and Inspection Service (FSIS) Midwestern Laboratory in Normandy, Missouri.

The European Commission has launched a call for the next Executive Director of the European Food Safety Authority (EFSA).

The UK Food Standards Agency (FSA) has published a Post-Implementation Review of the 2013 Food Safety Sampling and Qualifications Regulations (S&Q Regulations), which is now available for public comment.

The Food and Agriculture special interest group for the Information Technology-Information Sharing and Analysis Center (IT-ISAC) has formed the new Food and Agriculture-Information Sharing and Analysis Center (Food and Ag-ISAC) to enable information-sharing between the agrifood and security sectors about protecting U.S. agriculture and food from cyber threats.

A study led by Tulane University recently found that some commonly consumed beverages contain levels of toxic metals that exceed federal drinking water standards. The study was conducted to fill knowledge gaps, as there are few peer-reviewed studies examining the contents of U.S. beverages.

The Food and Agriculture Organization of the United Nations (FAO) has published the results of an extensive literature review examining the effects of consuming three pervasive, chemical food contaminants—pesticide residues, veterinary drug residues, and microplastics—on the human gut microbiome. The literature reviews aim to fill existing knowledge gaps about how dietary components can impact the gut microbiome and human health, which is crucial information to improve food safety risk assessment.