The government of Canada released its final report to Canadians on the action it has taken to respond to all recommendations outlined in the “Report of the Independent Investigator into the 2008 Listeriosis Outbreak.”
Thousands of ingredients that go into food have been classified as safe by private industry alone, without any U.S. government oversight, according to a new report.
Hong Kong’s Centre for Food Safety (CFS) announced the findings of a risk assessment study on the microbiological quality of cold-served non-prepackaged beverages (NPB) mixed or topped with solid ingredients.
Distrust between the food industry and consumers is growing, according to a recently released Deloitte survey providing one of the first measures of how the public feels about new food safety legislation.
USDA's Food Safety and Inspection Service (FSIS) has issued a 19-page draft of guidelines to help small and very small meat and poultry manufacturers reduce bacterial contamination in ready-to-eat (RTE) foods.
USFoodSafety.com, a website to provide consumers with the up-to-date food safety alerts, recalls, advice and columns, announced the results of a consumer survey about restaurants.