The International Atomic Energy Agency (IAEA) has opened a new facility to address diseases like COVID-19 as well as food safety and climate change. Keep Reading
The COVID19 response has taken time, attention, and personnel away from all other unrelated health priorities, as already-underfunded and understaffed local health departments respond to the pandemic. Keep Reading
The FDA worked with the Centers for Disease Control and Prevention (CDC) and state partners to investigate the contamination of romaine lettuce with several strains of E. coli O157:H7 that caused three outbreaks. Keep Reading
During COVID-19, the U.S. Food and Drug Administration will continue to utilize and implement additional alternative inspection tools and approaches while postponing domestic and foreign routine surveillance inspections. Keep Reading
The Newport Beach, California-based company agreed to a three-year deferred prosecution agreement (DPA) that will allow it to avoid conviction if it complies with an improved food safety program. Keep Reading
Jimmy John’s reported that all of its restaurants stopped serving clover sprouts on February 24, 2020. Investigators are working to determine whether other restaurants or retailers received the same clover sprouts that are linked to illness. Keep Reading
The potential consequences of an attack on the industrial control systems used in the food industry include contaminated food that threatens public health, physical harm to workers, destroyed equipment, environmental damage, and massive financial losses for companies. Keep Reading
"It is probable that human cases of CWD associated with the consumption of contaminated meat will be documented in the years ahead," says researcher. Keep Reading
Sanarac Brand Foods, which was in operation for more than 50 years, prepared and distributed 35 individual ready-to-eat salads, dips and sauces, but numerous health inspections found that its processing facility contained a strain of Listeria monocytogenes. Keep Reading