Two Pathogens Have Led Recalls: Can You Name Them?
You get one guess: Which two pathogens result in the most food and beverage recalls? It’s likely no surprise that the answers are Listeria and
Author: TAG
Thawing Trays: Too Good to be True?
I just discovered food-thawing trays! They seem too good to be true – are they? The short answer: Yes … and no The explanation: Thawing,
Is It a Food Additive or Flavouring? And Why it Matters
Last month we informed readers that Health Canada had proposed regulation to amend the definition of food additive which would recategorize essential oils, oleoresins, and
Virus Concern Varies, but Vaccines Encouraged for All
There’s no doubt that the impacts of the pandemic continue to impact the world in various ways, and not all are negative. In fact, because
USDA Operations Face Their Own Traceability Deadlines
While FDA’s January 2026 traceability compliance date draws ever closer, USDA-regulated cattle and bison operations are nearly upon their November 5, 2024, compliance date for
Educating Workers on the “Why” of Handwashing
From COVID and flu to norovirus and shigella, numerous viruses and diseases can be spread when infected persons do not sufficiently wash their hands. With
Warning letter includes lack of mycotoxin hazard analysis
The lack of identification and evaluation of mycotoxins as a potential hazard and incomplete implementation of supply chain controls comprised just one area of the
Mycotoxins Are on FDA’s Radar. Are They on Yours?
If you work with ingredients that are susceptible to fungus or mold or that are derived from an animal that may have eaten such an
Marburg Disease Severe, but US Threat Low
Although the threat in the U.S. is low, the CDC has issued a Health Advisory on the confirmed outbreak of Marburg virus disease in the
FDA Goes (Scientifically) Proactive Against Chemicals in Food
In previous TAG Insights articles, we’ve discussed that FDA’s focus on chemicals in food seems to be more reactionary than preventive, following state regulations with
