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On what is World Food Safety Day, taste and nutrition company Kerry has revealed research that suggests consumers are more conscious of food safety than ever after the COVID-19 pandemic.
Claire Milligan of R-Biopharm Rhone examines the issue of aflatoxin M1 in milk and dairy products, and explains why it’s a problem that has not yet been solved by the food industry despite being around for a while.
There have been several recalls relating to Listeria monocytogenes in the US, while Aldi has announced a Salmonella-related recall in the UK.
Rick Mumford, Head of Science, Evidence and Research at the Food Standards Agency (FSA) discusses a newly published report into meat production processes in the UK and other countries worldwide.
Several supermarkets and manufacturers from Europe and the US have announced recalls relating to foodborne pathogens including Salmonella and E.coli.
This week's Recall roundup features several recalls from UK supermarkets, as well concerns over Listeria monocytogenes contamination in Canada.
Join three experts as they take your questions on emerging trends in food safety, the analytical challenges they face and where gas chromatography mass spectrometry is headed.
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
Researchers from Cornell University say their findings call for a rewrite of the identification protocols issued by food safety regulators when it comes to listeria.
The rise of alternative proteins and novel side streams for more sustainable food production could introduce new ways for Listeria monocytogenes to spread. Masja Nierop Groot explores.
François Bourdichon discusses the ins and outs of processing environment monitoring with a focus on detecting microbial pathogens' harbourage sites.
The tragic death of Owen Carey in 2017 has prompted more conversations within the food industry around legislation to make allergen information clearer on restaurant menus. But is this the best way to keep food hypersensitive consumers safe?
Measures brought in to curb the spread of avian flu last winter were lifted over the weekend, though the Chief Veterinary Officers of Great Britain are urging bird keepers to remain vigilant.
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.
