By Paul Damaren
Artificial intelligence (AI) has been dominating headlines for its explosive growth, the rise of ChatBots, and the way it’s elevating the way businesses operate. In the food industry, specifically, AI is optimizing food safety, quality control, supply chain management, and so much more.
Food businesses face
Continue Reading AI has advantages in quality management
— OPINION —
By Scott Faber
Anyone who cares about the safety of our food wishes that the U.S. Food and Drug Administration had the resources to protect consumers from dangerous food chemicals like those banned by AB 418, the California Food Safety Act, a bill that Governor Newsom may
Continue Reading Gov. Newsom shouldn’t wait for the FDA
— OPINION —
In today’s society, concerns about food safety often revolve around allergens and pathogens. However, safe food goes beyond these considerations for a growing number of people in the United Kingdom.
Preventing foodborne illness and managing allergens remains vital but it is equally important to widen the definition
Continue Reading Why food safety is broader than pathogens and allergens
— OPINION —
Editor’s note: This column was originally published by MEDPAGETODAY and is reposted here with permission.
In August 2006, Ruby Trautz of Omaha, Nebraska was the first person of several to die in a foodborne outbreak after eating uncooked baby spinach laced with E. coli 0157:H7, a
Continue Reading Netflix documentary ‘Poisoned’ shows tragic truth about food safety in America
— OPINION —
On July 29 the International Food Industry Think Tank discussed “Energizing Food Safety and Quality Assurance Transformation Process.” That discussion inspired the launching of the Safety, Security, and Quality Assurance (2S-QA) Movement on Aug. 2. The premise for this movement comes from this understanding:
“If we do
Continue Reading Mobilizing to drive the assurance of safe food
— OPINION —
By Sarah Sorscher, Director of Regulatory Affairs, CSPI
Today, Netflix will release a powerful documentary, “Poisoned: The Dirty Truth About Your Food,” which shines a harsh light on the American food system, often touted as the “safest food in the world.”
The truth is, our food is
Continue Reading Center for Science in the Public Interest says Netflix documentary ‘Poisoned’ is worth watching
— OPINION —
Dear colleagues,
As her service comes to an end on May 31, it is appropriate to thank Dr. Susan Mayne for more than eight years of professional dedication as Director of FDA’s Center for Food Safety and Applied Nutrition. Upon her arrival in 2015, Dr. Mayne made
Continue Reading Letter to the Editor: Thank you to Susan Mayne for leadership at CFSAN
— OPINION —
When do dark kitchens need the sanitizing light of local consumer safety oversight?
Never, according to Montana Gov. Greg Gianforte, Republican, and Sen. Greg Hertz, R-Polson. This is the clear message sent to the public when Gianforte signed Hertz’s myopicaly negligent homemade food bill into law May 2 (Senate Bill
Continue Reading Montana: Keep dark kitchens in the light
–– OPINION —
By Donna Garren, executive vice president of science and policy, and Sanjay Gummalla, senior vice president of scientific affairs, both of the American Frozen Food Institute
America’s food industry deserves a scientific and risk-based regulatory framework from the U.S. Food & Drug Administration. That’s why the
Continue Reading What can the U.S. FDA learn from Canada’s latest Listeria policy?
Editor’s note: Following is a letter sent by Roberta Wagner of the Consumer Brands Association to FDA Commissioner Robert Califf. Wagner’s letter is in response to a statement sent out by the commissioner that suggested consumer groups’ comments about the planned reorganization of the FDA are making it difficult to
Continue Reading Consumer Brands Association takes issue with FDA commissioner’s statement