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Issue 1 2018

 

Mycotoxins: invisible and insidious foodborne toxicants

23 February 2018 | By ,

Mycotoxins are small molecular weight fungal toxins that contaminate over 25% of the global food supply, leading to annual losses of around 1.0 billion tons of food and food products. Ahmad Alshannaq and Jae-Hyuk Yu, of the University of Wisconsin-Madison, consider which foods are most susceptible to contamination and the…

Mycotoxins: time for a global rethink?

23 February 2018 | By

Much remains unknown about mycotoxins. A much better understanding is needed of their effects and how to mitigate their impact on human wellbeing, farm animal wellbeing and reducing food waste to bolster food security, says Chris Elliott.

Towards a safer workplace

17 February 2018 | By

Workplace injuries in the food and drink manufacturing sector have been reduced by 60% since 1990, and there have been considerable improvements in tackling ill health caused by work. But the injury rate is still more than double the average for the manufacturing sector as whole. HSE Inspector Warren Pennington…

Country Profile: United Kingdom

16 February 2018 | By

In this Country Profile we consider the implications of automation for food safety and we take a look at both the growing wine industry and strong independent craft beer trend in the UK.

Processing In-Depth Focus 2018

16 February 2018 | By

In this Processing In-Depth Focus we look at standards in the meat processing industry and how improvements are being made to cut down on workplace injuries in the food and beverage industry.