But it's one of the new laws and regulations some congressional Republicans have in their sights. This one they could threaten by not funding its enforcement by FDA.
The rule announced Dec. 29 by USDA will take effect Jan. 1, 2012. It means consumers will see the labels on hamburger and 39 other common products they buy.
The Food and Drug Administration, in cooperation with other state and local public health agencies, is warning consumers not to eat any Sally Jackson cheeses. The products were processed under conditions that create a significant risk of contamination of the unpasteurized raw milk and finished cheese, and Sally Jackson cheeses have been identified as one possible source of eight cases of E. coli O157 infections in an ongoing investigation.
Its passage Sunday evening by unanimous consent of the U.S. Senate was a surprise, The Washington Post reports.
Salmonella was the leading cause of estimated hospitalizations and deaths, responsible for about 28 percent of deaths and 35 percent of hospitalizations due to known pathogens transmitted by food.
The Sycamore, Ill., company says the products may contain foreign materials; the USDA Food Safety and Inspection Service classified this recall as having a low health risk.
The NIAID guidelines assist health professionals in diagnosing and managing food allergies and treating acute allergic reactions.
The new standard requires employers covered by the standard to create a regulated area for each process using diacetyl, unless the process is enclosed. Employers must also provide safeguards for employees who work with diacetyl at certain concentrations.
Plugging the points of entry against infiltrating contaminants helps food facilities ensure a safer product.
The U.S. Senate voted 73-25 on Tuesday to pass S. 510, the FDA Food Safety Modernization Act sponsored by Sen. Dick Durbin of Illinois. It now goes to the U.S. House of Representatives.
More than 150 online courses, webcasts, and electronic publications for public health-related learning are offered there.
If you've decided to have turkey as the main entrée for your Thanksgiving feast, how do you safely defrost and prep the bird before you pop it in your oven?
Experts have raised concerns that caffeine can mask some of the sensory cues individuals might normally rely on to determine their level of intoxication.
Most makers of approved drug and biological products are meeting their regulatory obligations and meeting targets for postmarketing studies/clinical trials in a timely manner, according to a study released by the U.S. Food and Drug Administration.
FDA awarded 84 grants worth $18.5 million in fiscal year 2010 to help state and local regulatory agencies defend against and respond quickly to threats to the food supply and to outbreaks of foodborne diseases.
"C & F Packing has demonstrated a disregard for worker safety by placing workers at risk for serious injury from machine rotating parts," said OSHA Area Director Diane M. Turek in Des Plaines, Ill.
An FDA inspection of United Food Service’s facility between Sept. 22, 2010, and Oct. 1, 2010, revealed “an active and widespread rodent infestation, including live and dead rodents within the warehouse where food products are stored,” according to the complaint.
At the request of the Food and Drug Administration, U.S. marshals seized articles of prescription and over-the-counter drug products from Tri-Med Laboratories Inc. in Somerset, N.J. earlier this month. The seizure warrant, issued by the U.S. District Court for the District of New Jersey and unsealed this week, shows the drugs are unapproved and adulterated new drugs.
Scientists with the U.S. Department of Agriculture are helping ensure the smoked salmon that's always a hit at festive gatherings is always safe to eat. They have developed a first-of-its-kind mathematical model that food processors and others can use to select the optimal combination of temperature and concentrations of salt and smoke compounds to reduce or eliminate microbial contamination of the product.
“In looking at the data, it is quite clear that having a certified food protection manager on the job makes a difference,” said FDA Deputy Commissioner for Foods Michael R. Taylor. “Some states and localities require certified food protection managers already, and many in the retail industry employ them voluntarily as a matter of good practice. We think it should become common practice.”