Government shutdown threatens food safety inspections, funding for families’ nutrition

Infant formula, baby food could soon be safer

School food ingredient guide

This guide is a resource for school food leaders and manufacturers alike who are committed to improving the overall quality, nutritional value, and safety of food provided to all students in every school. It highlights unwanted ingredients to eliminate, and those to watch out for as new food products are developed and others are modified. This document is a science-based tool created primarily by school nutrition professionals, for school nutrition professionals, in partnership with CSPI.

Comment to USDA on Salmonella in non-ready-to-eat breaded, stuffed chicken products

The Center for Science in the Public Interest submitted these comments on behalf of itself and other food safety advocates in support of the U.S. Department of Agriculture's draft proposal to control Salmonella in non-ready-to-eat breaded, stuffed chicken products

Food safety advocates support USDA proposal to protect consumers from Salmonella in some processed chicken products

The Center for Science in the Public Interest and other food safety advocates are coming out in support of a proposal by the U.S. Department of Agriculture to protect consumers from Salmonella in some particularly risky poultry products.

Food poisoning is all too common. Here’s how to avoid it at home

Comment to FDA on salt substitutes and standards of identity

CSPI filed these comments in support of FDA’s proposal to “horizontally” amend all standards of identity (SOI) that specify salt as a required or optional ingredient to permit the use of safe and suitable salt substitutes across an array of standardized foods. This proposed rule has the potential to affect 140 foods including cheeses, breads, canned vegetables, and condiments, and is part of a larger effort by FDA to reduce sodium in the U.S. food supply.

'Poisoned' documentary shines a light on opportunities for much-needed food safety reforms

Time is running out for Congress to act on medical device regulation

Laboratory-developed tests, or LDTs, differ from conventionally manufactured tests in that they are developed and used in one laboratory. Although the U.S. Food and Drug Administration has the clear authority to review these tests for safety and effectiveness, it has chosen not to do so to date.

6 food safety bloopers to avoid this holiday season

Whichever holidays you’re celebrating this season, don’t let food poisoning spoil them. Here are 6 lesser-known mistakes to avoid, especially if you’re at high risk—that is, over 65 or under 5, pregnant, or have a weakened immune system.