What to know: Health and Human Services Secretary Robert F. Kennedy Jr. took aim at a long-criticized food safety loophole on March 10, directing the Food and Drug Administration to explore rulemaking that would end companies’ ability to “self-affirm” ingredients as safe without oversight.

The move, part of Kennedy's “Make America Healthy Again” (MAHA) mission promises “radical transparency” for consumers — but faces a steep climb against industry resistance and agency limits.

About 800 foodborne illness outbreaks occur in the United States every year, sickening more than 15,000 people, with one of the most frequent causes of contamination coming from animal or environmental sources before arriving at the point of final preparation.

Data from a new study by the Centers for Disease Control and Prevention also shows food service workers as one of the main causes of outbreaks from 2014 through 2022.

The Food Standards Agency (FSA) has started work on assessing the safety of lab-grown meat but only a minority of consumers seem to be willing to consume it.

A team of scientists and regulatory experts will work on the two-year program with academic bodies, the industry and trade organizations.

What to know: Rising temperatures because of climate change are increasing the risk of human exposure to mycotoxins, according to the European Environment Agency (EEA).

A briefing published by the agency looked at health concerns around mycotoxins and how to tackle their spread and prevent contamination. Mycotoxins can contaminate crops, food, and feed.