The Alliance to Stop Foodborne Illness, a program of the nonprofit consumer advocacy group Stop Foodborne Illness, proudly announces its annual list of 40 Under 40 Food Safety Professionals, Class of 2025.
This group represents innovative minds dedicated to advancing food safety and protecting public health worldwide. The up-and-coming professionals demonstrate exceptional leadership, groundbreaking
Representatives from various food agencies met in Chile recently to discuss the use of technology to improve food safety systems.
The sixth annual meeting of the International Heads of Food Agencies Forum (IHFAF) was held in Santiago earlier this month. The forum was attended by officials from more than 18 countries and international institutions.
It
Girl Scout cookies, beloved for varieties like Thin Mints and Samoas, draw millions of buyers annually, but a 2024 study and lawsuit have raised concerns about heavy metals, pesticides, and sustainability, challenging the treat’s wholesome reputation.
A 2024 study conducted by GMOScience and Moms Across America analyzed 25 Girl Scout cookie samples, detecting trace amounts
A researcher at Southern Illinois University-Carbondale is working on using artificial intelligence (AI) to detect the deadly pathogen Salmonella before it ever enters the food supply.
Anas Alsobeh, assistant professor of information technology, recently received a $150,000 grant from the USDA’s National Institute of Food and Agriculture to develop an AI-based rapid detection method for
Border controls, recalls and inspection data are some of the highlights from the Netherlands Food and Consumer Product Safety Authority (NVWA) 2023 annual report.
In 2023, 47 percent of the NVWA’s capacity was focused on food safety supervision. Supporters include third parties, the Ministry of Health, Welfare and Sport (VWS), and the Ministry of Agriculture,
— OPINION —
The battle against foodborne disease has been waged since the beginning of time. Historical literature provides evidence of how earlier civilizations tried to protect themselves, their families, tribes, and villages from getting sick from the food they ate. The examples range from the emergence of cooking with fire to initial attempts to