Meat, seafood, and alcohol are among industries identified as being at high risk for food crime, according to a Scottish food crime unit.
A strategy for 2022 to 2025 outlines
The Food and Drug Administration is continuing its use of import alerts to enforce U.S. food safety regulations for food from foreign countries. The agency updates and modifies the
Seven Seas International USA LLC of St. Petersburg, FL, is recalling 540 cases of Giant Food Private Label sockeye smoked salmon because of potential Listeria monocytogenes contamination.
According to the
Comercializadora PepsiCo S. de R.L. de C.V. is recalling certain Gamesa Arcoiris Marshmallow Cookies because of potential Salmonella contamination.
According to the company announcement posted by the Food
Years in the making, the publication of the final rule of the FDA’s Food Traceability Proposed Rule is imminent. Parts of the rule will be voluntary for industry.
The
A decidedly supply-side solution is shaping up to solve the infant formula shortage that’s been plaguing the United States for the past eight months or so. Perhaps sooner,
Food safety is one of many areas that has been looked at as part of ongoing discussions with potential European Union member countries.
The preparedness of the food safety system
New Zealand has reported foodborne infection and outbreak figures for 2021 with statistics still affected by a coronavirus.
In 2021, the COVID-19 pandemic and public health measures taken to
Editor’s note: This is the first of a four-part series.
I had two simultaneous careers: the U.S. Army Reserve and the USDA’s Food Safety and Inspection
Research funded by the Center for Produce Safety (CPS) is hoping to identify production practices that may contribute to Salmonella contamination of bulb onions and steps growers can take to
The Food and Drug Administration sends warning letters to entities under its jurisdiction as part of its enforcement activities. Some letters are not posted for public view until weeks or
Sanitizing as part of preventive controls is a requirement of food processing facilities. But, when microorganisms like E. coli, Listeria, Salmonella, Staphylococcus Aureus and others persist, chlorine dioxide gas may
