The agency has established a risk categorization that splits intentional alterations into three categories based on risk to both animals and the food supply.
A graduate of the University of Miami, Keith Loria is an award-winning journalist who has been writing for major newspapers and magazines for close to 20 years, on topics as diverse as food, sports, business, theater, and government. He started his career with the Associated Press and has held high editorial positions at Rinkside, BCA Insider, and Soap Opera Digest. Reach him at [email protected].
Articles by Keith Loria
New Rapid Method for Vibrio Detection Could Improve Food Safety in Seafood
Researchers have developed a point-of-care detection method that allows for quick identification of the bacteria in seafood.
Essential Tips for Ensuring Food Safety and Quality in Cannabis-Infused Products
How F&B processors meet food safety guidelines and quality indicators for these increasingly popular products.
Top Career Growth Tips for Food Safety Professionals
Food safety is a rapidly evolving field, so professionals must stay ahead of emerging trends and technologies to enhance their career growth.
FDA Commissioner Asks Congress to Take Lead on CBD Regulation
Califf asks for pathway to enable sale of the substance as a dietary supplement and food ingredient
EPA Sets Limits on PFAS in Drinking Water
Public water systems will have five years to comply with the new regulation.
Rare Case of Bird Flu Detected in Dairy Worker in Texas
Person reportedly in contact with infected cattle; HPAI infection rate in humans remains low
Study: Standard Test for Raw Organic Milk Not Sufficient
Cornell researchers conclude that test is not sufficient for bacteria differentiation and should be updated
USDA Secretary Says Vaccine for Bird Flu Is Close
Vilsak testified at a February congressional hearing that a vaccine for HPAI is approximately 18 months away.
New Wax Coating for Fresh Produce May Provide Pathogen Protection
Researchers say an improved coating technology for produce could reduce foodborne pathogen contamination.
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