Bailee Henderson

1 week ago | food-safety.com | Bailee Henderson

On April 14, 2025, Arizona Governor Katie Hobbs signed into law House Bill 2164, named the Arizona Healthy Schools Act, banning “ultra-processed foods” containing certain additives and dyes from being served in public schools, including foods served in school meals and foods sold in vending machines or by third-party vendors. Schools will be expected to comply with the legislation by the 2026–2027 school year.

1 week ago | food-safety.com | Bailee Henderson

Our core science is food microbiology, and our name reflects the way microbe numbers are expressed. Our mission is to provide professional consulting, research, testing, and training support to the food industry relative to the manufacture and delivery of safe, high-quality food products.

2 weeks ago | food-safety.com | Bailee Henderson

A plan to dramatically restructure the U.S. Food and Drug Administration (FDA) has been leaked, just days after 3,500 staffers were fired from the agency as part of an overhaul of the U.S. Department of Health and Human Services (HHS). The structure of FDA already went a major, very recent overhaul that took effect in October 2024—which would be upended by the rumored proposed reorganization.

2 weeks ago | food-safety.com | Bailee Henderson

Now that thousands of layoffs at U.S. federal public health agencies are being executed as was promised by the Trump Administration at the end of March, an incomplete picture of how those cuts are affecting food safety-related positions is beginning to emerge. Food safety and consumer protection stakeholders, as well as some legislators, are speaking out against the sweeping cuts at the U.S. Department of Health and Human Services (HHS).

3 weeks ago | food-safety.com | Bailee Henderson

A recent study suggests a synergistic effect of antimicrobial blue light (aBL) treatment in combination with low concentrations of commonly used sanitizers for the inactivation of Listeria monocytogenes on food contact surfaces. Published in the Journal of Food Protection, the study was conducted by the University of Georgia’s (UGA’s) Amaryllis Rivera-Santiago, M.S., Graduate Research Assistant; and Francisco Diez-Gonzalez, Ph.D., Director and Professor in the Center for Food Safety at UGA.