Food Safety

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The World Poultry Foundation (WPF), Stone Mountain, Ga., concluded the second phase of a landmark multi-year project to improve poultry and egg production in Ghana by teaching a small group of producers to train other producers.

The volume of MSC-certified catch has increased by 6% since 2014-15, while the MSC-certified supply chain climbed 16% over the same period, according to an annual report published by Marine Stewardship Council (MSC).

According to a survey by the International Food Information Council (IFIC) Foundation, Washington, D.C., many Americans are unaware of their own roles in contributing to the problem.

Oceana, Washington, D.C., released a poll revealing that 83% of Americans support new requirements focused on eliminating seafood fraud in the United States.

This report, “Household Food Security in the United States in 2015,” presents statistics from the survey covering households’ food security, food expenditures and use of federal food and nutrition assistance programs in 2015.

A new report assesses the world’s progress toward Target 12.3 of the Sustainable Development Goals (SDGs), which calls on all nations to halve food waste and reduce food loss by 2030.

The Wisconsin Center for Dairy Research (CDR), Madison, Wis., validated x-ray fluorescence (XRF) spectrometry as a new method for analyzing sodium in cheese.

Texas Tech University’s International Center for Food Industry Excellence (ICFIE), Lubbock, Texas, was selected as a National Surveillance Lab for the U.S. Food and Drug Administration (FDA)-National Antimicrobial Resistance Monitoring System (NARMS) Retail Meat Surveillance Program through a competitive federal grant process.