Africa's No.1 Food Safety, Quality & Compliance Magazine
U.S – The U.S. Food and Drug Administration (FDA) has inked a Regulatory Partnership Arrangement (RPA) with Ecuador’s Vice Ministry of Aquaculture and Fisheries (VMAF) in a significant move aimed at fortifying the safety of shrimp consumed in the United States. Shrimp holds the distinction of being the most consumed seafood in the U.S., with the majority being imported. Ecuador,…
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U.S – The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has opened a new chapter in its mission to promote equity, bolster the food supply chain, and ensure unwavering compliance with food safety regulations. Reports stemming from the most recent meeting of the National Advisory Committee on Meat and Poultry Inspection (NACMPI), convened from June 21…
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U.S – A team of scientists, backed by the National Science Foundation, is embarking on an ambitious mission to develop a sensor-based decision-making system that will assess and mitigate Salmonella contamination across the entire poultry supply chain, from farm to fork. Salmonella, a notorious culprit in foodborne illnesses, has long plagued communities with limited resources. Recognizing this disparity, the project…
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GLOBAL – In a sweeping analysis that spanned the culinary globe, a recent review of case studies has shone a spotlight on the state of food safety management systems (FSMS) in small- to medium-sized food businesses. This comprehensive research not only paints a vivid picture of global FSMS developments but also uncovers both the constraints and advantages associated with their…
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CANADA – A study has revealed that foodborne botulism in Canadian Indigenous communities significantly decreased during 2006–2021. Botulism, a rare and potentially deadly foodborne illness, has been under the microscope in Canada for the past 15 years. According to a recent article in the U.S. Centers for Disease Control and Prevention’s (CDC’s) journal, Emerging Infectious Diseases, Canada has seen a…
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SINGAPORE – In a culinary twist, a study conducted in the bustling gastronomic hub of Singapore has unveiled a startling revelation: those disposable gloves you often see food handlers wearing may be harboring a hidden menace. The research, which delved into the microbiological profiles of gloves used for ready-to-eat (RTE) food preparation, uncovered a concerning truth – gloves with visible…
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