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the institute of food technologists (ift) has made recommendations to the fda about how industry could better track ingredients, after a food product tracing exercise and study of the supply chain. ift was contracted by the food and drug administration (fda) to create a mock trace forward/trace back system focusing on produce, to examine the accessibility of information to public health and regulatory officials, and to consider the cost implications of product tracing.

the grocery manufacturers association has been at pains to reassure consumers that it does not consider irradiation a replacement for current food safety procedures, but it could be incorporated into the food safety system to minimize risk of food-borne illness. the gma has released a science policy paper, entitled food irradiation: a guide for consumers, policymakers and the media, which has been released at a time of heightened food industry and consumer concern regarding the safety of the us food supply.

the urgent recall of certain pre-packaged dole salad products has called into question the safety of a popular convenience product. the warning, which follows a potential outbreak of e. coli o157:h7 in minnesota, could significantly dent consumer confidence in a highly lucrative sector of the convenience food market. pre-washed salads, which can be eaten without further washing according to the us food and drug administration (fda), encapsulate in many ways what modern consumers want; convenience, nutrition and safety.

a public consultation to change or eliminate regulations on food labelling, including the methods of processing and packaging used by manufacturers, has been launched in the us by the three federal agencies responsible for regulating the standards. the proposed changesare in response to recent technological advances in the food industry and would also bring the usstandards into harmony with international standards, the agencies said in issuing an 85-pagedocument outlining the consultation process.

the first-of-its-kind scientific review, to be published in the september 2010 issue of the peer-reviewed journal comprehensive reviews in food science and food safety, takes a historical look at the food system, the many challenges ahead, and the crucial role of food science and technology in meeting the needs of the growing population. the institute of food technologists (ift) highlighted the report at ift\'s 2010 annual meeting and food expo in chicago.

at a time when so many resources are being pumped into improving consumer health through food, it is pitifully ironic that more and more people are getting sick or dying from what they eat because of safety slips. a new report published last week by the us centers for disease control and prevention reveals a 50 percent increase in e coli infections since 2004, and a monstrous 78 percent increase in vibrio infections - caused by eating raw shellfish - over the past decade.

the us food safety and inspection service (fsis) is debating whether to create a new set of food standards in order to encourage more nutritious food formulation, writes anthony fletcher. the proposed revision reflects growing consumer awareness over health and also recent technological advances that have made new food formulations possible. the fsis intends that the general principles will lead to the updating of existing standards or the creation of new standards with the goal of allowing industry to continue to produce safe and wholesome products while stimulating technological innovation.

the us food and drug administration (fda) says it is unable to set a safe level of melamine contamination in infant formulas after issuing a wider ruling on the chemical’s presence in food products containing milk. as part of a scientific safety and risk assessment of the chemical, which has been linked to kidney problems in thousands of chinese children, the regulator used both available data and scientific assumptions to ascertain a level where the chemical is a long-term health hazard.

more transparency in the supply chain is required to satisfy consumer curiosity about organic food and maintain demand, say researchers, who claim shoppers are calling for more information about quality, origins and authenticity, writes lindsey partos. consumers are moving away from 'faceless' foods, claims a team of uk researchers, advising retailers to make a better effort to provide stronger sourcing and supply information about the organic food products.