The Food Safety Authority Ireland (FSAI) has published its strategy that will cover 2016 through 2018.
In an effort to help educate Michigan residents about how to prevent foodborne illness, the U.S. Department of Agriculture’s (USDA’s) Food Safety Discovery Zone is planning a day of education at Michigan State University (MSU) next month.
Today, the U.S. Food and Drug Administration (FDA) is releasing test results from its sampling of several commodities – raw milk cheese aged 60 days, cucumbers, and hot peppers – as part of an ongoing effort to help ensure food safety and prevent contaminated products from reaching consumers.
The U.S. Centers for Disease Control and Prevention (CDC) has ended its investigation into CRF Frozen Foods’ multistate outbreak.
Today, the U.S. House of Representatives voted 306-117 to pass the bill, pushing mandatory GMO labeling one step closer to reality.
The U.S. Food and Drug Administration’s (FDA’s) Foods and Veterinary Medicine Program (FVM) has unveiled a Strategic Plan for fiscal years 2016-2025 that outlines goals and objectives for the next 10 years.
Yesterday, the U.S. Food and Drug Administration (FDA) finalized a rule that will improve the accuracy of the food facility registration database. This rule is part of the Food Safety Modernization Act (FSMA).
This year marks the first-ever joint event with the newly-established China Food Safety Initiative (CFSI), which has benefited from the engagement of top local and global brands, as well as China national agencies including the China Food and Drug Administration (CFDA), the Certification and Accreditation Administration of China (CNCA) and the China Nutrition and Health Food Association (CNHFA) - onboard with CFSI to drive food safety forward collaboratively.
The U.S. Department of Agriculture’s (USDA’s) Food Safety and Inspection Service (FSIS) has plans to begin sharing new levels of food safety data specific to slaughter and processing facilities in the United States, on Data.gov.
A collaborative study involving Michigan State University and various animal scientists, epidemiologists, farmers, graduate students, microbiologists, undergraduates and veterinarians has provided to insight that could help to decrease the number of Escherichia coli illnesses.
Over the past 7 years, the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) has instituted these five noteworthy food safety changes.
After 10 million pounds of flour was voluntarily recalled on May 31, General Mills has announced the expansion of a flour recall due to new reports of illness stemming from an Escherichia coli outbreak.
As of today, July 1, 2016, most food products sold in Vermont must legally display on the label if that item includes any genetically modified organisms (GMOs). The new law--that all began with a bill that passed 2 years ago--is the first of its kind in the U.S. Although Vermont is the only state implicated, the law is having an effect nationwide.
This week, U.S. Senate lawmakers reached an agreement regarding how foods containing genetically modified organisms (GMOs) will be labeled. The deal comes just one week before Vermont’s precedent-setting GMO labeling laws go into effect on July 1.
New research presented this week has revealed that an old technique can reduce the presence of Salmonella in meat by as much as 90 percent.
An outbreak of foodborne illness makes people sick, and the U.S. Food and Drug Administration (FDA) uses DNA evidence to track down the bacteria that caused it.
Purdue University’s Cooperative Extension Service will offer a program twice next month to update vegetable growers on federal regulations involving postharvest food safety and show how they can reduce the risk of contamination.
ISO 16140:2003 for the validation of alternative (proprietary) microbiological methods has just been revised.
Food Safety Magazine, primary media sponsor of the Global Food Safety Conference in Berlin, Germany, partnered with the Global Food Safety Initiative (GFSI) to capture feedback and observations on the conference itself and how the lessons learned can and will be implemented in the ever-changing world of food safety.