Tag: Food safety laws

In 2001, a single contaminated hamburger tragically led to the death of 2.5-year-old Kevin Kowalcyk, igniting a national conversation about food safety. His parents became vocal advocates after discovering what did Kevin Kowalcyk eat, propelling significant policy changes and raising public awareness about foodborne illness risks.

The CDC estimates that eggs contaminated with *Salmonella* cause approximately 79,000 cases of foodborne illness and 30 deaths every year in the U.S.. Given these risks, it is not surprising that eggs are regulated by various agencies to protect consumer health and ensure quality.

A single food allergy affects millions globally, necessitating clear and consistent labeling to protect consumers. For this reason, many have wondered, 'Do allergens have to be in bold?' The answer depends heavily on which country the food is sold in, as different jurisdictions have distinct—and sometimes evolving—rules for emphasizing allergenic ingredients on packaging.

Did you know that in the US, a single agency doesn't oversee all food labels? The complex task of answering who is in charge of regulating food labels involves a collaborative effort among several federal organizations, each with a specific product-based jurisdiction.

In 1987, the U.S. Food and Drug Administration (FDA) banned the interstate sale of raw milk for direct human consumption, but not all states prohibit raw milk sales within their borders. This regulatory complexity is central to the question, "Is pasteurization required in the US?", with the answer depending heavily on the specific product and its distribution method.