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Food Safety News

Breaking news for everyone's consumption

World Health Organization

An angler’s fantasy: Safer fish for all

Everything you always wanted to know about Salmonella and fish, but were afraid to ask

Opinion

A study from the University of Adiyaman in Turkey suggests that because of the presence and abundance of 30,0000 known species of fish, the aquatic animals form the largest group in the animal kingdom used for the production of different animal-based foods. While this makes fish one of the most sought after ingredients in the… Continue Reading

WGS could be WMD in global battle against foodborne illness

Opinion

Editor’s note: This column by FDA’s Steven Musser and Eric L. Stevens was originally published on the agency’s blog. FDA is laying the foundation for the use of whole genome sequencing (WGS) to protect consumers from foodborne illness in countries all over the world. We recently traveled to Geneva to join a meeting of the Codex… Continue Reading

Moving the U.S. Codex Office to USDA Trade is a big mistake

Opinion

One significant provision in Agriculture Secretary Sonny Perdue’s most recent realignment announcement would move the U.S. Codex Office from the USDA’s Food Safety and Inspection Service (FSIS) to the newly created Trade and Foreign Agricultural Affairs (TFAA) office. While the move may seem inconsequential on the surface, this realignment will undermine the United States’ credibility… Continue Reading

Britain issues warning about ‘Brexit virus’ in EU pork products

Just in time for summer, there’s a new warning out in Britain over the “Brexit virus,” so named because the pork sausages making people sick are said to originate mostly from pig farms in France, Holland, Germany and Denmark. In other words, the danger is coming from countries in the European Union that Britain through… Continue Reading

Australian research reveals how Campylobacter bacteria work

A newly published study by Australian researchers describes how particularly virulent strains of Campylobacter jejuni are able to cause gastroenteritis in humans. It is reportedly the first time such a bacterial sensor has been identified. Researchers at the Griffith University Institute for Glycomics near Brisbane say that their results suggest it may be possible to create… Continue Reading

Beach Beat: Oh Canada, what’s the beef with irradiated beef?

Opinion

Canadians have 10 days left if they wish to weigh in on the question of whether their government should allow ground beef to be irradiated to kill pathogens such as E. coli. It’s the second time this century that Health Canada has sought public comment on the topic. In 2002 a backlash of public opinion… Continue Reading

WHO Releases First Global Estimates of Foodborne Disease

1 in 10 sickened annually around the world each year

About one in every 10 people around the world is sickened by foodborne disease each year. Of those 600 million people, 420,000 die as a result. These numbers are the first global estimates — conservative ones  — of foodborne illnesses and were calculated by the World Health Organization (WHO). The comprehensive report, published Thursday, Dec. 3, incorporated… Continue Reading

First World Antibiotic Awareness Week Focuses on Education

This week, the World Health Organization (WHO) and the governments of several countries want people to learn more about antibiotics. Antibiotic resistance is one of the biggest threats to global health today, and, while it occurs naturally, misuse of antibiotics in humans and animals accelerates the process. Monday kicked off the first World Antibiotic Awareness… Continue Reading

What Subway Serves for Lunch Can Help Save Lives

Opinion

Antibiotics have been making lots of headlines in the past year as restaurant chains increasingly announce plans to phase out their routine use in meat and poultry supply chains. Panera and Chipotle are leading the pack. Others are in the planning or early implementation stage, such as McDonalds, Chick-fil-A, Dunkin Donuts and, as of last… Continue Reading

WHO: Eating Processed Meats Increases Chances of Developing Certain Cancers

After reviewing an assessment of the best available scientific evidence, the World Health Organization (WHO) has concluded that the consumption of processed meats can increase a person’s chances of developing certain cancers. WHO, the Geneva-based public health arm of the United Nations, was following a recommendation from its International Agency for Research on Cancer (IARC), whose working group… Continue Reading