The Codex Alimentarius is the international organization created by the United Nations' Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards, guidelines and other texts under the Joint FAO/WHO Food Standards Programme to protect the health of consumers and ensure fair practices in food trade. As a nongovernmental organization with observer status IFT participates in meetings of select Codex committees and task forces.
With the mandate of raising levels of nutrition, improving agricultural productivity, bettering the lives of rural populations, and contributing to the growth of the world economy, Food and Agriculture Organization (FAO) of the United Nation serves as a knowledge network, shares policy expertise, provides a neutral meeting forum for nations, and brings technical knowledge to the field.
As the directing and coordinating authority for health within the United Nations, the World Health Organization provides leadership on global health matters, shapes the health research agenda, sets norms and standards, articulates evidence-based policy options, provides technical support to countries, and monitors and assesses health trends.
Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an international expert scientific committee administered jointly by FAO and WHO. JECFA serves as an independent scientific committee which performs risk assessments on food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food and provides advice for the CAC and its committees.
The European Food Safety Authority (EFSA) is a scientific risk assessment body of the European Union, providing scientific advice on food and feed safety, nutrition, animal health, plant protection, and plant health.
The Food Chemicals Codex (FFC) is a compendium of internationally recognized standards for the authenticity, purity and identity of food ingredients. The compendium features about 1,100 monographs, including food-grade chemicals, processing aids, foods, flavoring agents, vitamins, and functional food ingredients, as well as information on topics such as adulteration, analytical methods and more.
The FCC plays a key role in safeguarding commerce and public health by providing essential criteria and analytical methods to authenticate and determine the quality of food ingredients. FCC standards are beneficial to all stakeholders in the food industry as agreed standards between suppliers and manufacturers aid in distinguishing genuine products from inferior or adulterated ingredients and substances, thereby helping to make the food supply chain safer and assuring consumers of the quality of the food products they consume.
The International Organization for Standardization (ISO) develops and publishes international standards relating to topics, including food ingredients, food safety and quality, and nanotechnology, through a network of national member standards institutes of 162 countries.
The Organisation for Economic Co-operation and Development's (OECD) is an international organization that works to build better policies for better lives. Its goal is to shape policies that foster prosperity, equality, opportunity, and well-being for all. Together with governments, policy makers, and citizens, the OECD works on establishing international norms.
Canadian Food Inspection Agency
The Canadian Food Inspection Agency's (CIFA) highest priority is mitigating risks to food safety, with the health and safety of Canadians the driving force behind the design and development of its programs. In collaboration and partnership with industry, consumers, and federal, provincial, and municipal organizations, CFIA works towards protecting Canadians from preventable health risks related to food and zoonotic diseases.
Food Standards Australia New Zealand (FANZ)
The Food Standards Australia New Zealand (FSANZ) is a statutory authority in the Australian Government Health Portfolio. FSANZ develops food standards for Australia and New Zealand.
Health Canada
Health Canada is responsible for helping Canadians maintain and improve their health, ensuring that high-quality health services are accessible, and working to reduce health risks.
U.K. Foods Standards Agency
The U.K. Food Standards Agency is an independent government department working across England, Wales, and Northern Ireland to protect public health and consumers’ wider interests in food.
United States Food and Drug Administration
The U.S. Food and Drug Administration (FDA) The FDA (Food and Drug Administration) ensures the safety, efficacy, and security of human and veterinary drugs, biological products, and medical devices, and ensures the safety of the nation’s food supply, cosmetics, and products that emit radiation. The FDA's role in food regulation involves ensuring the safety and proper labeling of the nation's food supply, excluding meat, poultry, and certain egg products which are regulated by the USDA. It sets standards, conducts inspections, enforces regulations, and responds to foodborne illness outbreaks to protect public health\.
United States Department of Agriculture
The U.S. Department of Agriculture provides leadership on food, agriculture, natural resources, rural development, nutrition, and related issues. The USDA develops and enforces regulations related to agricultural practices, food processing, and nutrition, ensuring the overall health and well-being of the public. Through its Food Safety and Inspection Service (FSIS), it oversees the safety, quality, and proper labeling of meat, poultry, and egg products.
Latest from IFT Scientific Journals
Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content
The increasing demand for artisanal chocolates highlights the importance of reliable analytical strategies for quality assurance and product authentication. In this study, 45 Brazilian artisanal chocolates (36%–100% cocoa) were characterized by integrated chromatographic and chemometric analyses. Seventeen representative samples were evaluated for volatile compounds using HS-SPME/GC-MS, and methylxanthines were quantified by HPLC-DAD after optimization of an ultrasound-assisted liquid–liquid extraction method. The procedure achieved recoveries of 92% ± 10% for theobromine and 95% ± 3% for caffeine, meeting international validation criteria. In total, 72 volatile compounds were identified, mainly acids, esters, pyrazines, and aldehydes, associated with descriptors such as roasted, nutty, floral, and fruity. Theobromine (1.158–21.033 g kg−1) and caffeine (0.058–1.997 g kg−1) concentrations showed strong positive correlations with declared cocoa content. Principal component analysis revealed clear separation between low- and high-cocoa chocolates, with theobromine as the main discriminating variable. The results demonstrate that methylxanthines are robust chemical markers for chocolate authentication and classification, and that the combined use of GC-MS, HPLC, and multivariate analysis provides a reliable workflow for quality control, traceability, and prevention of commercial fraud in the chocolate industry.
Unveiling the Complexity of Pu‐Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience
Pu-erh tea, a geographically indicated tea product from Yunnan, China, is renowned for its unique flavor profile shaped by intricate chemical compositions and complex processing techniques. This review systematically summarizes the material basis of Pu-erh tea flavor, focusing on key taste, sensation and aroma compounds such as tea polyphenols, alkaloids, amino acids, and volatiles. A major highlight of this review is its integration of molecular sensory science, detailing taste, sensation, and odor perception mechanisms mediated by key receptors. The interplay between flavor compounds is explored to decode the complexity of Pu-erh tea's flavor profile. The transformation pathways of these components during critical processing steps are elucidated, highlighting microbial succession and enzymatic reactions that drive the evolution of sensory attributes like bitterness, sweetness, and aged aroma. Advanced analytical methods, including quantitative descriptive analysis, electronic nose/tongue, and computational approaches like molecular docking, are discussed for their roles in bridging chemical data with flavor perception. Despite advancements, challenges remain, such as clarifying the molecular basis of sweet aftertaste and optimizing numerically controlled fermentation. This review provides a multidisciplinary framework for future research, emphasizing the convergence of metabolomics, sensory neuroscience, and artificial intelligence to advance Pu-erh tea flavor science.
From Sustainable Protein to Advanced Biomaterials: Structural and Functional Innovations of Filamentous Fungi in Food Systems
Global food systems are increasingly challenged by food loss, waste, and the underutilization of nutrient-rich processing byproducts. Filamentous fungi, owing to their metabolic versatility, can efficiently convert complex substrates into protein-rich biomass while developing branched mycelial networks that provide natural structural frameworks with great potential for food and material functionalization. This review systematically summarizes the biological characteristics and taxonomy of filamentous fungi, their nutritional value as sustainable protein sources, and their applications in food structuring and functional material development. Special emphasis is placed on the integration of 3D printing with fungal growth, which enhances the formation and functionality of mycelial networks. By coupling fungal growth with advanced manufacturing technologies, new opportunities emerge for constructing circular and sustainable food systems that maximize resource utilization. Filamentous fungi thus serve not only as renewable protein sources but also as natural scaffolds for fabricating structured foods and biofunctional materials. These strategies collectively promote innovation in food design and material science while addressing global challenges in nutrition, resource efficiency, and environmental sustainability.
Application of Peracetic Acid in Poultry Processing: Effects of Treatment Dynamics and Emerging Risk of Resistance Development in Salmonella spp.
Nontyphoidal Salmonella is a leading cause of foodborne illness, with poultry representing a major source. Peracetic acid (PAA), a widely adopted antimicrobial in poultry processing, offers advantages over traditional disinfectants but has sparked interest in its combined use with other antimicrobials and potential resistance. This review evaluates the efficacy of PAA in mitigating Salmonella in combination with other food-grade antimicrobials, explores possible synergism, efficacy under varying treatment parameters, resistance development against PAA, and its role in resistance evolution. While PAA demonstrates broad-spectrum efficacy, its performance varies with environmental parameters; higher temperatures generally enhance antimicrobial action but also accelerate PAA degradation. Organic matter diminishes PAA efficacy by reactive quenching. Variability in concentration and contact time further influences outcomes. Despite its oxidative mode of action and presumed low risk for resistance, emerging studies indicate that Salmonella can develop adaptive tolerance and potential cross/coresistance following repeated or sublethal exposure to PAA. These adaptations may involve genetic upregulation of oxidative stress response pathways, efflux systems, and modifications in cell membrane integrity, raising concerns about the long-term sustainability of PAA use. Additionally, combinatorial treatments (e.g., PAA with UV-C, enzymes, or organic acids) show promise in enhancing efficacy while mitigating resistance risks. Despite recognition of PAA's safety and effectiveness, knowledge gaps remain regarding standardized resistance definitions, serotype-specific tolerance, and optimal intervention strategies in commercial settings. Therefore, there is a need for standardized testing protocols, robust studies on potential resistance, and further exploration of synergistic PAA applications to ensure sustained poultry product safety and public health protection.
Artificial Intelligence in Food Safety: A Tertiary Study
Food safety remains a critical factor in preventing contaminated and hazardous products from reaching consumers. The integration of artificial intelligence (AI) and its capacity to deal with vast datasets has significantly enhanced food safety protocols, and a substantial number of primary and secondary studies have emerged at the intersection of these two domains. Although several studies have addressed AI applications in food safety, no tertiary study has yet synthesized the collective insights from existing systematic reviews. To address this gap, this paper provides a comprehensive overview of the current state of AI applications in food safety through a systematic tertiary analysis of secondary studies. By systematically analyzing secondary studies, this research identifies key trends such as the food categories most frequently investigated, the data sources utilized, prevalent food safety hazards, the commonly adopted AI algorithms, and the challenges associated with their implementation within the field. The analysis revealed that dairy products received the greatest research attention, with sensing data serving as the primary data source. Neural networks emerged as the predominant AI approach. Furthermore, most applications focused on the detection of chemical food safety hazards rather than biological, physical, or general predictive modeling. Notably, this study highlights a lack of AI algorithms utilizing unstructured data, despite its growing relevance in the era of generative AI. Accordingly, future research directions are discussed, particularly the transformative potential of large language models (LLMs) in food safety monitoring and regulatory compliance.
Latest News
Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content
The increasing demand for artisanal chocolates highlights the importance of reliable analytical strategies for quality assurance and product authentication. In this study, 45 Brazilian artisanal chocolates (36%–100% cocoa) were characterized by integrated chromatographic and chemometric analyses. Seventeen representative samples were evaluated for volatile compounds using HS-SPME/GC-MS, and methylxanthines were quantified by HPLC-DAD after optimization of an ultrasound-assisted liquid–liquid extraction method. The procedure achieved recoveries of 92% ± 10% for theobromine and 95% ± 3% for caffeine, meeting international validation criteria. In total, 72 volatile compounds were identified, mainly acids, esters, pyrazines, and aldehydes, associated with descriptors such as roasted, nutty, floral, and fruity. Theobromine (1.158–21.033 g kg−1) and caffeine (0.058–1.997 g kg−1) concentrations showed strong positive correlations with declared cocoa content. Principal component analysis revealed clear separation between low- and high-cocoa chocolates, with theobromine as the main discriminating variable. The results demonstrate that methylxanthines are robust chemical markers for chocolate authentication and classification, and that the combined use of GC-MS, HPLC, and multivariate analysis provides a reliable workflow for quality control, traceability, and prevention of commercial fraud in the chocolate industry.
Unveiling the Complexity of Pu‐Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience
Pu-erh tea, a geographically indicated tea product from Yunnan, China, is renowned for its unique flavor profile shaped by intricate chemical compositions and complex processing techniques. This review systematically summarizes the material basis of Pu-erh tea flavor, focusing on key taste, sensation and aroma compounds such as tea polyphenols, alkaloids, amino acids, and volatiles. A major highlight of this review is its integration of molecular sensory science, detailing taste, sensation, and odor perception mechanisms mediated by key receptors. The interplay between flavor compounds is explored to decode the complexity of Pu-erh tea's flavor profile. The transformation pathways of these components during critical processing steps are elucidated, highlighting microbial succession and enzymatic reactions that drive the evolution of sensory attributes like bitterness, sweetness, and aged aroma. Advanced analytical methods, including quantitative descriptive analysis, electronic nose/tongue, and computational approaches like molecular docking, are discussed for their roles in bridging chemical data with flavor perception. Despite advancements, challenges remain, such as clarifying the molecular basis of sweet aftertaste and optimizing numerically controlled fermentation. This review provides a multidisciplinary framework for future research, emphasizing the convergence of metabolomics, sensory neuroscience, and artificial intelligence to advance Pu-erh tea flavor science.
From Sustainable Protein to Advanced Biomaterials: Structural and Functional Innovations of Filamentous Fungi in Food Systems
Global food systems are increasingly challenged by food loss, waste, and the underutilization of nutrient-rich processing byproducts. Filamentous fungi, owing to their metabolic versatility, can efficiently convert complex substrates into protein-rich biomass while developing branched mycelial networks that provide natural structural frameworks with great potential for food and material functionalization. This review systematically summarizes the biological characteristics and taxonomy of filamentous fungi, their nutritional value as sustainable protein sources, and their applications in food structuring and functional material development. Special emphasis is placed on the integration of 3D printing with fungal growth, which enhances the formation and functionality of mycelial networks. By coupling fungal growth with advanced manufacturing technologies, new opportunities emerge for constructing circular and sustainable food systems that maximize resource utilization. Filamentous fungi thus serve not only as renewable protein sources but also as natural scaffolds for fabricating structured foods and biofunctional materials. These strategies collectively promote innovation in food design and material science while addressing global challenges in nutrition, resource efficiency, and environmental sustainability.
Application of Peracetic Acid in Poultry Processing: Effects of Treatment Dynamics and Emerging Risk of Resistance Development in Salmonella spp.
Nontyphoidal Salmonella is a leading cause of foodborne illness, with poultry representing a major source. Peracetic acid (PAA), a widely adopted antimicrobial in poultry processing, offers advantages over traditional disinfectants but has sparked interest in its combined use with other antimicrobials and potential resistance. This review evaluates the efficacy of PAA in mitigating Salmonella in combination with other food-grade antimicrobials, explores possible synergism, efficacy under varying treatment parameters, resistance development against PAA, and its role in resistance evolution. While PAA demonstrates broad-spectrum efficacy, its performance varies with environmental parameters; higher temperatures generally enhance antimicrobial action but also accelerate PAA degradation. Organic matter diminishes PAA efficacy by reactive quenching. Variability in concentration and contact time further influences outcomes. Despite its oxidative mode of action and presumed low risk for resistance, emerging studies indicate that Salmonella can develop adaptive tolerance and potential cross/coresistance following repeated or sublethal exposure to PAA. These adaptations may involve genetic upregulation of oxidative stress response pathways, efflux systems, and modifications in cell membrane integrity, raising concerns about the long-term sustainability of PAA use. Additionally, combinatorial treatments (e.g., PAA with UV-C, enzymes, or organic acids) show promise in enhancing efficacy while mitigating resistance risks. Despite recognition of PAA's safety and effectiveness, knowledge gaps remain regarding standardized resistance definitions, serotype-specific tolerance, and optimal intervention strategies in commercial settings. Therefore, there is a need for standardized testing protocols, robust studies on potential resistance, and further exploration of synergistic PAA applications to ensure sustained poultry product safety and public health protection.
Artificial Intelligence in Food Safety: A Tertiary Study
Food safety remains a critical factor in preventing contaminated and hazardous products from reaching consumers. The integration of artificial intelligence (AI) and its capacity to deal with vast datasets has significantly enhanced food safety protocols, and a substantial number of primary and secondary studies have emerged at the intersection of these two domains. Although several studies have addressed AI applications in food safety, no tertiary study has yet synthesized the collective insights from existing systematic reviews. To address this gap, this paper provides a comprehensive overview of the current state of AI applications in food safety through a systematic tertiary analysis of secondary studies. By systematically analyzing secondary studies, this research identifies key trends such as the food categories most frequently investigated, the data sources utilized, prevalent food safety hazards, the commonly adopted AI algorithms, and the challenges associated with their implementation within the field. The analysis revealed that dairy products received the greatest research attention, with sensing data serving as the primary data source. Neural networks emerged as the predominant AI approach. Furthermore, most applications focused on the detection of chemical food safety hazards rather than biological, physical, or general predictive modeling. Notably, this study highlights a lack of AI algorithms utilizing unstructured data, despite its growing relevance in the era of generative AI. Accordingly, future research directions are discussed, particularly the transformative potential of large language models (LLMs) in food safety monitoring and regulatory compliance.