EFSA reports on Listeria levels in certain ready-to-eat foods
27 June 2013 | By EFSA
The first part of EFSA’s analysis of an EU-wide baseline survey on Listeria monocytogenes published...
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Food Safety
Pesticides & Contaminants supplement 2013
24 June 2013 | By Carl K. Winter, Markus Lipp, Jeffrey Moore
Pesticide biomonitoring: applications and limitations for food safety risk assessment (Carl K. Winter Department of Food Science and Technology, University of California, Davis)Novel yeasts, novel flavours (Markus Lipp and Jeffrey Moore US Pharmacopeial Convention)
More results of beef product testing published
13 June 2013 | By Food Standards Agency
The Food Standards Agency is confirming it has received a further 19,050 industry results from testing beef products for horse DNA...
New rules for baby food, special diet food and low-calorie food
11 June 2013 | By European Parliament
Rules on the labelling and content of baby milks and foods for special medical purposes will be better defined...
Horse meat review – key findings
4 June 2013 | By FSA
At Food Standards Agency open Board meeting, Professor Pat Troop presented the key findings...
Hepatitis A: EFSA and ECDC publish a joint rapid outbreak assessment
29 May 2013 | By EFSA
EFSA is working closely with ECDC to help identify the origin of the recent outbreak of Hepatitis A virus infection...
IAFP announces 2013 award recipients
15 May 2013 | By IAFP
The awards recognise excellence in food safety by organisations and individuals and will be presented at IAFP 2013...
Horsemeat scandal – Food scientists call for control measures
9 May 2013 | By Institute of Food Science and Technology (IFST)
IFST’s Consultancy group responds with its position on how to approach this issue of food fraud and authenticity...
The growing global epidemic of food fraud
30 April 2013 | By NSF International
Recent news headlines regarding the evidence of horsemeat in beef products has drawn worldwide attention to the growing problem of food fraud.
Foreign body complaints in the food and drink industry
26 April 2013 | By Mike Edwards, Microscopy Section, Department of Chemistry and Biochemistry, Campden BRI and EHEDG affiliate
Foreign bodies form the biggest single cause of consumer complaints received by many food and drink manufacturers, retailers and enforcement authorities. The accidental inclusion of unwanted items may sometimes occur in even the bestmanaged processes. Foreign bodies in foods are therefore quite rightly a matter of concern to all food…
Pork quality and carcass chilling
26 April 2013 | By Lars Kristensen, Section Manager, Danish Meat Research Institute
Chilling of hot carcasses is an important process in the meat production chain, and the rate of chilling especially has a major impact on meat quality, chill loss, shelf-life and microbial safety. The carcass temperature just before chilling is normally in the range of 39 – 40°C, and the goal…
Can we prevent another horsemeat scandal?
26 April 2013 | By Helen Bahia
Food fraud on an international scale is a reality – current preventive measures are not working and new techniques and tools are needed to address the problem, say experts. The recent revelation of large-scale and criminal food fraud involving the adulteration of processed meat products with horsemeat has cost the…
Show preview: Total Processing & Packaging Exhibition 2013
26 April 2013 | By Helen Bahia
This year’s Total Processing & Packaging Exhibition takes place against a tough backdrop for the industry. Manufacturing output fell by three per cent in the year to March 2013, according to the Office for National Statistics. On top of that, the manufacturing industry is suffering a degree of collateral damage…
Flavours: When performance and packaging are no longer compatible
26 April 2013 | By Martina Lapierre, Flavour Technologist, PepsiCo
“The sensory threshold for difference detection can be considered to occur when there is a 30 per cent decrease in the concentration of a flavourant”. Flavourings are concentrated aroma chemical systems used in food and beverage formulations and as such are important in the provision of aroma and taste. Their…
Food allergens: identifying thresholds and assessing the risk to consumers
26 April 2013 | By René Crevel, Science Leader, Unilever Safety & Environmental Assurance Centre
Food allergies have long been known as a clinical phenomenon, with welldocumented case studies as far back as the 1920s. Their recognition as a food safety issue only arose in the 1990s partly in the wake of the remarkable increase in prevalence of general allergic diseases. In order to protect…
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