The Food Labeling Modernization Act would require a standard front-of-package nutritional label, and a clear definition of “natural.”
A graduate of the University of Miami, Keith Loria is an award-winning journalist who has been writing for major newspapers and magazines for close to 20 years, on topics as diverse as food, sports, business, theater, and government. He started his career with the Associated Press and has held high editorial positions at Rinkside, BCA Insider, and Soap Opera Digest. Reach him at [email protected]
Articles by Keith Loria
Salmonella Oranienburg Outbreak Grows to More than 400 Illnesses in 35 States
Cilantro cited as possible cause of the illnesses, but CDC continues the investigation
Major Disparity in Quality and Safety of Leafy Greens in Low- versus High-Income Areas: Study
Researchers conclude that low-income residents are at increased risk of contracting foodborne illnesses.
Food Industry Groups React to Biden’s COVID-19 Vaccine Mandate
While some support the directive, others seek additional guidance and clarity
Coalition Asks USDA For New Poultry Standards to Limit Foodborne Illness
Food industry leaders, consumer groups ask USDA to modernize food safety standards for poultry products.
Report: CPG Industry Faces Labor Shortage, Supply Chain Challenges
New data from the Consumer Brands Association indicates that increased consumer spending is straining the CPG industry
Fratelli Beretta Recalls Italian-Style Meats Due to Possible Salmonella Contamination
CDC reports 37 illnesses linked to prepackaged antipasto trays
FDA Issues Warning Letter to Midwestern Pet Food After 130 Pet Deaths
The pet food may be contaminated with Salmonella and toxic levels of aflatoxins
OSHA Releases New Guidelines to Help Prevent Spread of COVID-19 among Food Workers
OSHA recommends universal masking at meat plants, grocery stores
FSIS Releases Recommendations to Control Campylobacter and Salmonella in Raw Poultry
USDA’s Food Safety and Inspection Service (FSIS) has issued new guidance documents for controlling two leading causes of foodborne illness in raw poultry—Campylobacter and Salmonella. The guidelines provide recommendations on how to minimize each pathogen’s specific risk. The guidelines are an update of the 2015 FSIS guideline and are focused specifically on small establishments; they… [Read More]
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