Mitigating mycotoxin risk in finished products
Jaclyn Bowen explains why mycotoxin mitigation is just as crucial as any other element of food safety management, and offers some helpful advice on how to deal with mycotoxin contamination.
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Jaclyn Bowen explains why mycotoxin mitigation is just as crucial as any other element of food safety management, and offers some helpful advice on how to deal with mycotoxin contamination.
The research team concluded that Salmonella contamination via strawberry roots was not a food safety risk, but the possibility of surface contamination remains.
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New Food hears from food scientist Simon Dawson on his advice when it comes to mouldy food and potentially risky slices of toast.
In a New Food webinar on 9 June, experts from Oxford Instruments and ALS Global will explore the use of benchtop NMR spectroscopy and TD-NMR in the testing laboratory.
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Researchers say the new instrument can take the subjectivity out of cleaning debates, by quickly identifying areas of food production plants that have not been cleaned properly.
Two ice lolly products have been recalled in the UK, while Hershey's has raised the alarm over undeclared nuts on one of its products.
New Food’s Joshua Minchin asked two allergy influencers what causes them stress when it comes to eating out, and what good restaurants do well to make them feel safe and comfortable.
Daniele Sohier, Senior Manager of Global Scientific Affairs at Thermo Fisher Scientific, explains how the food testing sector united around science to develop SARS-CoV-2 solutions.
Historically a mainstay of the reference laboratory, is Salmonella serotyping now possible in the routine micro setting?
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