MPI compliance staff executed search warrants at non-compliant raw drinking milk suppliers in Auckland, Hawkes Bay, Manawatu, Horowhenua, Nelson and Southland following a year-long operation, and has ruled for them to cease operation until regulatory requirements are met.
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After fears of food safety, the New York City Department of Health and Mental Hygiene (DOHMH) has ruled that vending machines that stock fresh foods, such as salads, must hold a permit and receive inspections and safety grades in the same way that food service establishments do.
Andre Adam, from FRAGOL AG, gives his insight into how food producers should incorporate food grade lubricants into their safety and hazard assessments in order to reduce the risk of food contamination.
Scientists from the American Phytopathological Society have developed an online tool called Uniqprimer, which aims to quickly and automatically design species-specific DNA tags for detecting pathogens using DNA testing.
When testing 50 packaged foods from six Asian grocery stores in Melbourne, researchers from James Cook University found that 46 percent of them contained undeclared allergens.
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
The UK is set to implement the smarter rules for safer food (SRSF) package, a set of EU regulations for the protection against animal disease and plant pests, regardless of the Brexit outcome.
The decision was made after The Canadian Food Inspection Agency allegedly received false or misleading information from the licence holders concerning E. coli lab results.
Improper sampling can lead to a variability in mycotoxin analysis, decreasing the accuracy and precision. Here, Kerri Pleskach from the Grain Research Laboratory at the Canadian Grain Commission explains how well thought out sampling procedures can mitigate the issue.
A new report from Lloyd's Register has suggested that UK shoppers are concerned with sustainable and ethical sourcing, ingredient traceability and food safety, but are still highly cost-driven.
Mycotoxins are responsible for millions of human deaths each year and may be more present than one thinks, but how can the food and beverage industry, as well as consumers, avoid contact with these toxic organic compounds? Kate Harveston takes a look...
Despite low levels being recorded in the UK, mycotoxins are still said to still pose a risk for rumen function.