Food recalls in the final three months of 2014 ticked up to 136 events, up from the previous lowest quarter of the year. The total includes recalls overseen by both the U.S. Food and Drug Administration (FDA) and USDA’s Food Safety and Inspection Service (FSIS). The count comes from government records monitored and reported by... Continue Reading
Local government spending on food safety and sanitation programs may significantly influence the number of illnesses occurring in the surrounding areas, according to a new study led by researchers from the University of Washington School of Nursing. The study examined 11 years of data collected from county health departments in the states of Washington and... Continue Reading
Orexigen’s failure to keep a lid on a key safety analysis of its obesity drug Contrave led the Food and Drug Administration to force it to do a second study in order to prove that the medicine is safe for the heart. The FDA made the decision even before Orexigen disclosed data from the study, […]
Research related to cardiovascular, respiratory, and neurodegenerative diseases; cancer; food safety; biotechnology; and pharmaceuticals, among others, will be presented and discussed from March 22-26, 2015, at the San Diego Convention Center as part of the 54th Annual Meeting and ToxExpo of the Society of Toxicology (SOT).
About 32 pounds of beef jerky was recalled Sunday because of a “process deviation,” according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS). Oscar’s Hickory House Inc., located in Warrensburg, NY, recalled 4-ounce and 8 ounce cryovac packages of “Oscar’s Adirondack Mountain Smokehouse Beef Jerky” with code 420 on the label.... Continue Reading
We don’t do enough on the role of technology in food and in advancing food safety. Just like the overall economy, new technologies in food and food safety are driving down costs and delivering greater efficiencies. I was planning on writing about this even before we lost actor-director Leonard Nimoy last week at the age... Continue Reading
Some House Republicans appear to be considering proposals for a single food safety agency. In January, Rep. Rosa DeLauro (D-CT) and Sen. Dick Durbin (D-IL) introduced bills to establish such an agency independent of any federal department. Show More Summary
Belarus is looking to expand its export of poultry meat to the EU. Negotiations are currently underway, EU experts have conducted the first inspection of the domestic food safety system regulating the production of poultry meat meant for the EU market.
ESS Food, a Danish establishment, is recalling approximately 50,904 pounds of pork belly product produced in Poland that was not presented at the US point of entry for inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced.
What should we eat to be healthy? That’s an important question, because, according to the recently released Scientific Report of the 2015 Dietary Guidelines Advisory Committee, what we eat has a lot to do with how healthy we are. It’s as simple as that. But on a national level, it becomes more challenging, especially when... Continue Reading
If there’s anything the French love more than taking to the streets in protest, it’s retiring, which citizens aged 62 years and older do with gusto. But their departure from the workforce is leaving the food safety sector particularly vulnerable.
Understanding which foods are most commonly responsible for certain foodborne illnesses helps in developing effective prevention measures. Today, the three federal agencies involved in the Interagency Food Safety Analytics Collaboration (IFSAC) released details of their new method for estimating the sources of Salmonella, E. Show More Summary
Our recent article about why thermometers are important for food safety may have gotten you thinking about getting one or using the one you have more often. If so, here’s some advice on how to select and use one. If you’re in the market for a new food thermometer, there are a lot of options... Continue Reading
Catherine Cutter’s voice was her livelihood. A professor of food science at Penn State University, the microbiologist routinely lectured to large classes about food safety in the meat and poultry industries. But in 2008, after Cutter’s...Show More Summary
Shortly before Food Safety News was temporarily unable to post — a maintenance period imposed by our techie handlers from late Thursday to mid-day Saturday — the long-awaited proposed “2015 Dietary Guidelines” were dropped by the group that exists to advise USDA and HHS. The group took more than 500 pages to complete its assignment.... Continue Reading
In his budget proposal, the president asks that the number of agencies dealing with food safety be reduced from 15, but many say that a single agency would be unwieldy.
Please be aware that the Food Safety News website will remain static from 8 p.m. PST Thursday, Feb. 19, until 8 p.m. PST Sunday, Feb. 22, 2015, so that necessary system updating and maintenance work can be done. We will be posting new content on Sunday, Feb. 22, as soon as the content freeze is lifted.... Continue Reading
Since 2010, there have been waves of bills involving food and food safety washing through state capitals on subjects such as cottage foods, agricultural security, raw milk, and labeling food products containing genetically modified ingredients. The 2015 legislative sessions underway in 47 of the 50 states are different. In this second part of our look... Continue Reading
State legislatures remain in session from Alabama to Wyoming, with food safety mostly getting only a light touch from lawmakers who seem largely focused on budgets and education in this non-election year. In Alabama, where a new cottage food bill took effect last June 1, Extension services are getting more money for training people to... Continue Reading
GMO apples which “don’t brown” were just approved by the USDA despite stiff objections from organic growers and food safety activists. The genetically modified apple is the first apple which will allegedly not brown after being sliced or bruised. Show More Summary