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12 July 2011 | By International Association for Food Protection (IAFP)
IAFP will hold a Late Breaking Session titled “E. coli O104 Outbreak in Europe – Update and Dialogue” on Tuesday, 2nd August...
7 July 2011 | By Food Standards Agency
The European Commission has confirmed details of the withdrawal from sale of certain batches of fenugreek seeds sourced from Egypt...
5 July 2011 | By EFSA
Investigations to track down the possible source of the French and German outbreaks of E. coli O104:H4...
1 July 2011 | By IUFoST
IUFoST released a Scientific Information Bulletin (SIB) on the topic of Shiga Toxin Producing Escherichia coli...
26 June 2011 | By EFSA
EFSA are setting up a task force to coordinate investigations to track down the source of any contaminated sprouted seeds...
25 June 2011 | By EFSA
Scientists at the EFSA are closely monitoring the latest E.coli outbreak...
13 May 2011 | By Savvas Tassou, Head of School of Engineering and Design, Brunel University
Refrigeration is used in all stages of the food chain, from food processing to distribution, retail and final consumption in the home. The food industry employs both chilling and freezing processes where the food is cooled from ambient to temperatures above 0°C in the former and between -18°C and -35°C…
13 May 2011 | By Dr Paul Gibbs & Dr Evangelia Komitopoulou, Food Safety, Leatherhead Food Research
The control of microbial access and growth in foods from ‘farm to fork’ is important to ensure consumer health and well-being and minimise losses of foods through spoilage. Whilst it seems almost impossible to achieve a good and consistently hygienic production of raw materials, there are many different ways of…
13 May 2011 | By Maurice G. O’Sullivan, Mary P. O’Sullivan and Joseph P. Kerry, Food Packaging Group, School of Food and Nutritional Sciences, University College Cork and Derek V. Byrne, Department of Food Science, Sensory Science, University of Copenhagen
Increasingly, food preference has become based on the mantra ‘we taste therefore we eat’, with consumers consistently seeking quality information across the product spectrum1. Thus, the use of ranking indications from food awards has become important to a product’s impact in the marketplace, particularly artisanal foods2. However, do these awards…
13 May 2011 | By Fred van de Velde & H. Jan Klok, NIZO Protein Centre, NIZO food research and Tristan Laundon & E. Allen Foegeding, North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences
Foods are eaten not only for their nutritional value but also for the pleasure of eating. Food producers reformulate their products to comply with consumer trends on fat, salt and sugar reduction as well as to reduce the number of additives. The number one goal is to maintain consumer acceptance.…
7 March 2011 | By METTLER TOLEDO
With ISO 22000 set to become the global HACCP based international food safety standard, pressure is on food manufacturers to ensure their production lines can meet these demands...
3 March 2011 | By Olivier Cerf, Professor Emertius, Alfort Veterinary School
The present approach to food safety relies upon implementation of good hygiene practices and the application of HACCP principles against hazards in food. In use for some time almost everywhere around the world, these principles are mandatory in many countries and familiar to the European food industry. Now, a new…
3 March 2011 | By Jessica Evans, NSF Nonfood Compounds, Registration Manager, NSF
On 4 January 2011, United States President Barack Obama and Congress passed the Food and Drug Administration Food Safety Modernisation Act into law. This measure reflects a significant change in the United States food safety laws. This legislation mandates preventive measures by growers, processors and distributors, providing for increased inspections…
3 March 2011 | By Geraldine Duffy, Head of Food Safety Department, Teagasc Food Research Centre
Food safety is critically important to the public health of the consumer and the economic sustainability of the agri-food sector. The consumer wants assurance that food is safe and for the food industry the economic implications and loss of goodwill associated with a food poisoning incident or scare has increased…
15 December 2010 | By Juliane Honisch, EHEDG Secretariat
Founded in 1989, the European Hygienic Engineering & Design Group (EHEDG) is a consortium of equipment manufacturers, food industries and research institutes as well as public health authorities. From then to now, the group has come a long way. The principal goal of EHEDG is the promotion of safe food…
