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World Health Organization (WHO)
With mycotoxins on the rise, food safety and authenticity expert Michele Suman looks at how to deploy tandem mass spectrometry for mycotoxin quantification.
Professor Chris Elliott lays out his case for getting nitrites banned from use in meat production in the UK.
With global concerns regarding antimicrobial resistance, find out why Martina Helmlinger thinks alternative proteins could provide a solution.
The on-going cholera outbreak in Malawi has seen the Ministry of Health prohibit the sale of food in schools, instead urging parents to make homemade lunches for students.
A single threshold for the precautionary labelling of all food allergens would make things much easier for food-allergic consumers and the food industry…or would it? Expert food consultant, Dr Bert Popping, reflects on the problems associated with these recent proposals.
Professor Amadeo R. Fernández-Alba discusses how HRMS is modernising pesticide analysis in food safety laboratories.