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This episode of Food Safety Five discusses new academic publications exploring the limitations of a “zero-risk” approach to food safety and evaluating the limited benefits and trad...
The list of data, method, and research needs spans microbiological and chemical safety, nutrition, risk assessment, and other areas. It is intended to guide researchers who are int...
Drawing from EFSA risk assessments, OpenFoodTox provides structured summaries of hazard information for thousands of individual substances, including food additives and flavorings,...
A review of food safety culture surveys has revealed significant diversity and notable gaps in validation practices.Scientists said the reliable measurement of food safety culture...
FDA’s Human Foods Program has released an updated list of priority research, data, and method needs to support food safety and nutrition oversight. While aimed at researchers, the...
The U.S. Food and Drug Administration’s (FDA) Human Food Program (HFP) has prepared a list of priority research, data, and method needs that, if fulfilled, will help FDA better und...
Notable pathogen–food commodity pairings emerged, including Clostridium botulinum and Alaskan traditional fermented meats and fish. The analysis was conducted by FDA and CDC resear...
Precision fermentation has the potential to improve food security, promote sustainable food production, and support the food sector as an important driver of economic growth. The b...
FAO has also published documents on risk-based inspection
None of the exposures to the five additives and flavorings assessed presented a health concern for the EU population. The pilot helped identify shortcomings in the monitoring frame...
Strengthening food system resilience requires not only technological innovation, but also an improved societal understanding of food system dynamics and risks.
The agency also announced the launch of reassessments for butylated hydroxytoluene (BHT) and azodicarbonamide (ADA).
In a new peer-reviewed article, researchers make a case for linking data from both routine foodservice establishment inspections and foodborne illness surveillance, while acknowled...
Evidence shows that exposure is often linked to eating contaminated freshwater fish and handling practices along the food chain.
Physical contamination of food beverages and other products by materials not common to the product is the third largest cause of recalls in the food industry
The Canadian Food Inspection Agency (CFIA) recently published the findings from several food sampling and testing assignments for microbiological and chemical contaminants across a...
Meat and poultry do not have the luxury of a "set it and forget it" food safety strategy.
During the 49th Meeting of the Codex Committee on Food Labeling (CCFL49), guidelines on risk-based precautionary allergen labeling, labeling for multipack foods, and emergency flex...
Cultivated protein is moving from concept to commercialization, but a fragmented mix of federal progress, state-level restrictions, and uneven global regulation makes regulatory st...
This article previews upcoming sessions at the 2026 Food Safety Summit and ties in topical learnings from recent Food Safety Insights columns.
The 56th session of the Codex Alimentarius Committee on Food Additives (and on Flavorings, Enzymes, Yeasts, and Processing Aids) (i.e., CCFA56) successfully addressed all the top...
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In the second of this two-part episode series recorded live from the show floor of the 2026 Food Safety Summit, we interviewed Summit speakers from the regulatory, nonprofit, and i...
Campylobacter is the leading cause of foodborne illness in the UK, most frequently linked to contaminated chicken. The UK Food Standards Agency conducted a scientific assessment to...
Traceability has become a central part of FDA’s approach to food safety, and manufacturers are starting to feel the impact. From farm to fork, food often passes through many hands...
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