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23 June 2014 | By Gian Paolo Rossini, Università di Modena e Reggio Emilia
Fishery and aquaculture have been increasing in already exploited parts of the sea, as well as new areas, following the strong demand of food on global and regional scales. The possible contamination of fishery products due to toxins of microalgal origin is a matter of concern for fishery and aquaculture…
23 June 2014 | By Petr Karlovsky, Head of the Molecular Phytopathology and Mycotoxin Research Unit, University of Göttingen
Mycotoxins are poisonous fungal metabolites that occur in food commodities colonised with filamentous fungi and in food products contaminated during processing and storage. Intake of mycotoxins with food poses a health risk to the consumer and legal limits for maximum levels of major mycotoxins in food have therefore been established…
16 June 2014 | By Food Standards Agency
We have issued a call for people to stop washing raw chicken to reduce the risk of contracting campylobacter, a potentially dangerous form of food poisoning...
Through unique software control of common laboratory instruments with real-time decision making and analysis.
30 May 2014 | By The Food Standards Agency
MyHACCP offers free step-by-step online guidance to food manufacturing and other food businesses on how to make sure you’ve got effective HACCP-based controls...
22 May 2014 | By The European Food Safety Authority
Using data supplied by France, EFSA estimates that a temporary increase in the levels of three mycotoxins...
20 May 2014 | By Campden BRI
Campden BRI has been chosen by the Qatar Supreme Council of Health to oversee an ambitious programme to improve the country’s food safety...
1 May 2014 | By Charles Spence, Crossmodal Research Laboratory, Oxford University
The new rounded Cadbury’s Dairy Milk chocolate bar has got many consumers agitated because they say it tastes sweeter than the original more rectangular bar. But the company says that the formulation hasn’t changed. Who is right? This furore can perhaps be explained with reference to the literature on shape…
1 May 2014 | By Duncan Goodwin, Director of Technical Services, NSF Supply Chain Assurance Division
‘Foreign body’ is a technical term which refers to any extraneous matter, whether of a physical, chemical or biological nature, found in food. Usually foreign bodies render the food unfit for human consumption.
From salmonella outbreaks to E.coli contamination, when something goes wrong within the food industry, the problem often becomes headline news.
Glyphosate and glufosinate are widely used herbicides and, thus, there is an interest in the reliable and sensitive determination of glyphosate in water and food.
A standard task in the Quality Control (QC) of typical food spreads – like jam, chocolate spread or peanut butter – is the determination of the yield stress in a container.
Ashlee Breitner from NSF International explains why the use of ISO 21469 is on the rise, and New Food explains how food grade lubrication certification provides best practice...
Barry Callebaut's François Bourdichon looks at Listeria monocytogenes and what we’ve learned from the last 30 years, while Lilia M. Santiago-Connolly and Raghu Ramaswamy from Heinz look at the need for risk assessment and validation in frozen food manufacturing...
5 March 2014 | By Laure Pujol and Jeanne-Marie Membré, INRA, UMR1014 Secalim and LUNAM Université, Oniris
Ultra High Temperature (UHT)-type products are ambient stable products, with a long shelf life (three to six months). Since they do not require any cold chain storage and can be consumed immediately, they are consumed extensively everywhere on the globe. They are defined as commercially sterile meaning that the product…
