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30 January 2015 | By European Food Safety Authority
Campylobacteriosis infections reported in humans have now stabilised, after several years of an increasing trend, but it is still the most commonly reported foodborne disease in the EU...
ZEISS was one of the first companies to develop spectrometers for operation in the farming industry, for example on harvesting machines. The spectrometer systems are used under really harsh conditions and are able to deliver precise results despite fluctuating temperatures, vibrations and shocks. To ensure a consistent process flow, the…
Food safety laboratories involved in pesticide residue monitoring typically employ a multi-residue LC-MS/MS method for the quantification of an ever increasing list of target pesticides. In this study we present two methods developed for the analysis of a wide range of polar pesticides using the Shimadzu LCMS-8050...
7 January 2015 | By R-Biopharm Rhone Ltd
Innovative Scottish food safety company R-Biopharm Rhône has developed a new test for potentially fatal toxins which can be present in everyday foods such as rice, bread and beer...
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
23 December 2014 | By Bolletje
With a heritage dating back almost 150 years, Dutch family bakery Bolletje launched in the city of Almelo in 1867 and by 1927 had become one of the largest rusk-making factories in Holland. In today’s market, with sales based throughout Europe and more than 500 employees, Bolletje is one of…
23 December 2014 | By John Holah, Jim Taylour and Steven Ackers Holchem Laboratories Ltd
In Europe, disinfectants (biocides) used in the food industry are controlled by a range of legislation, but two are key in determining the level of disinfectant that can be taken up by foodstuffs after the disinfectant’s legitimate use. Regulation (EC) No 396/20051 on maximum residue levels of pesticides in or…
23 December 2014 | By Angela Calder, Senior Scientist, Leatherhead Food Research
One of the constant headaches of the food industry is the issue of contamination. This may be as the result of contaminants in the environment or deliberate tampering of food products; the underhand practice of food adulteration is a threat wherever costs can be cut. To identify such deliberate contamination…
18 December 2014 | By BLÜCHER
The European Hygienic Engineering & Design Group (EHEDG) has released a new set of guidelines on hygienic design principles for food factories...
27 November 2014 | By The Food Standards Agency
The Food Standards Agency has published the cumulative results from the first two quarters of its year-long survey of campylobacter on fresh chickens...
14 November 2014 | By The Institute of Food Research
A study from the Institute of Food Research has shown that Campylobacter’s persistence in food processing sites and the kitchen is boosted by ‘chicken juice.’...
7 November 2014 | By The Food Standards Agency
In the light of three separate incidents involving six cases of E.coli O157, including five cases in children, potentially linked to the consumption of raw drinking milk, the FSA is reiterating its advice that this sort of milk should not be consumed by children and other vulnerable people...
In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more...
29 October 2014 | By Dr. Marcia Armstrong
This recorded webinar introduces viability PCR as a fast and powerful tool to analyze food samples for the presence of potentially harmful microbes...
The purpose of this free white paper is to provide an overview on current thinking within the food industry for how best to manage pesticide residue risk in food products and supply chains.
