• FDA looks for ways to fund $1.4 billion Food Safety Reform Act

    Food-borne illness strikes 40 million Americans, hospitalizing 100,000, and killing thousands each year; on 4 January President Obama signed the long-awaited FDA Food Safety and Modernization Act into law — sweeping legislation that overhauls U.S. food-safety laws for the first time in more than seventy years; the Congressional Budget Office (CBO) estimated the food-safety law would cost about $1.4 billion in its first five years, including the cost of hiring an estimated 2,000 additional food inspectors; the passage of the legislation now presents FDA with the question of how to procure the funding required to implement and enforce the new system

  • New U.S. food safety law goes into effect

    On 15 December the U.S. Centers for Disease Control and Prevention (CDC) issued its first estimate since 1999 of the toll of food-borne diseases in the United States: 48 million people sick each year, 128,000 hospitalized, and 3000 deaths; in the biggest overhaul of food safety in the United States since the 1930s, President Barack Obama yesterday signed a law giving the Food and Drug Administration (FDA) more power to inspect and shut down food producers yesterday, President Obama; critics say the law does not go far enough

  • New method to protect foods from anthrax contamination

    An antibacterial enzyme found in human tears and other body fluids could be applied to certain foods for protection against intentional contamination with anthrax

  • FDA should adopt risk-based approach to food safety: report

    Experts say that for food inspection in the United States to be more effective, FDA should implement a risk-based approach in which data and expertise are marshaled to pinpoint where along the production, distribution, and handling chains there is the greatest potential for contamination and other problems

  • Safer food imports goal of public-private venture

    With imports accounting for 15 percent of the U.S. food supply, the United States needs a better way of ensuring food safety than border inspections; the University of Maryland teams up with a Massachusetts company to launch training center for foreign foodproducers

  • Texas A&M scientist tracks origins of bootleg honey from China

    The United States has imposed a 500 percent tariff on honey from China two years ago because the Chinese government is subsidizing Chinese honey makers so they can drive U.S. producers out of the market; the practice has almost ruined the market for domestic U.S. honey; China is trying to get around the anti-dumping measure by putting labels such as “Product of Thailand” or “Product of Indonesia” on Chinese honey; a Texas A&M honey specialist stands in their way by doing melissopalynology — the study of pollen in honey

  • New center monitors safety of U.S. food imports

    A new center will target shipments of imported cargo, including food, for possible safety violations; The center is one of six commercial targeting centers in the United States under Customs and Border Protection.

  • Senate panel approves food safety bill

    The Senate last week passed a new food safety bill which would impose user fees, allow mandatory recalls, set performance standards, and impose civil penalties; some business associations are uncomfortable

  • Demands grow for improved global food supply chain

    New study: “Food can become contaminated at many different steps in the supply chain. Experience in conducting food-borne disease outbreak investigations suggests that improved product tracing abilities could help identify products associated with disease more quickly, get risky products off the market faster, and reduce the number of illnesses associated with food-borne illness outbreaks”

  • FDA releases updated Food Code

    The Food and Drug Administration has released the updated FDA Food Code; there are more than 1 million restaurants, retail food stores, and vending and food service operations in institutions such as schools, hospitals, nursing homes, and child care centers in the United States; the Food Code provides all levels of government with practical, science-based guidance regarding regulation of these food-handling organizations, and with manageable, enforceable provisions for mitigating known risks of food-borne illness