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A new white paper from the U.S. Food and Drug Administration (FDA) outlining the agency’s new process for assessing the safety of overseas products has one food safety expert questioning the plan’s practicality.
Montreal’s McGill University will open a new culinary and product development facility in January that is expected to be the first to offer all the components needed to develop a new food product, according to a faculty member.
In the wake of an internal audit that found major deficiencies in the safety systems used to screen food imported into Canada, a microbiologist and former Canadian Food Inspection Agency (CFIA) official says that country’s import process—and possibly that of the U.S.—could benefit from an overhaul.
Refrigerated convenience foods are growing in popularity, but they’re particularly vulnerable to a type of foodborne botulism caused by the form of the bacterium known as non-proteolytic Clostridium botulinum. That’s because, unlike the proteolytic strain, non-proteolytic C. botulinum can grow and produce toxin at refrigerated temperatures.
On Sept. 28, food safety inspectors from the Food and Drug Administration (FDA) began inspecting more than 600 egg-producing farms under the new “egg rule,” which requires producers with 50,000 or more laying hens to implement Salmonella-prevention measures and maintain records. The plan is for the FDA inspectors to visit all of these plants, which supply more than 80% of the nation’s eggs, within the next 15 months.
Despite being stalled in the Senate, the Food Safety Modernization Act of 2010, which would give the FDA greater authority in ordering recalls of contaminated food, is propelling insurance companies to offer coverage for such recalls, an industry insider said.
A panel of scientific advisers to the U.S. Food and Drug Administration (FDA) met September 19-20 to evaluate findings from staff concluding that genetically engineered salmon from Aqua Bounty Technologies Inc. are safe to eat and pose little risk to the environment.
Scientists at University College in Cork, Ireland, have deciphered at least part of the puzzle behind Listeria’s virulence and unpredictability.
Newly sworn-in U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) Under Secretary Elisabeth Hagen, MD, should make an expanded assault on Escherichia coli, one of her top priorities for her first few months in the position, said an attorney who has litigated foodborne illnesses since 1993.
Using a combination of digital imaging and spectroscopy known as hyperspectral imaging, U.S. Department of Agriculture (USDA) scientists have found a way to distinguish Campylobacter from other microorganisms within 24 hours.