National food brands are still using the toxic chemical in canned food, and the BPA substitutes being used may not be safe either.
There’s a movement to shift from a traditional reactive culture to more education about proper food safety practices in restaurant and retail establishments.
Improvements made in disposable technology could help reduce the spread of foodborne illnesses.
Metrics are key to driving behavior.
Handheld, cloud-based devices may help prevent the next foodborne illness outbreak.
New federal standards take aim at preventing Salmonella and Campylobacter in poultry.
Regulatory officials fail to trace the source of the two separate E. coli outbreaks.
The acquisition increases NSF’s food safety and quality services.
Last week alone the company disclosed a federal grand jury subpoena and was hit with an investor lawsuit for allegedly misleading shareholders.
The head of the agency looked back positively at the progress FDA made last year thanks to FSMA.