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18 May 2015 | By Victoria White
Up to a third of the UK population could contract food poisoning from campylobacter during their lifetime, according to new figures released by the FSA...
13 May 2015 | By Victoria White
Researchers at the Institute of Food Research (IFR) have established how clostridia bacteria emerge from clostridium spores...
2 April 2015 | By Victoria White
World Health Day will highlight the challenges and opportunities associated with food safety under the slogan “From farm to plate, make food safe"...
9 March 2015 | By New Food magazine
In this Food Safety supplement Sophia Kathariou and Hannah Bolinger discuss the food safety implications of antibiotic resistance in Campylobacter, and François Bourdichon looks at zoning classification in the food processing area...
27 February 2015 | By The European Food Safety Authority
Treatment options for some of the most common food-borne infections are decreasing, as types of bacteria (called ‘isolates’) continue to show resistance to antimicrobial drugs...
26 February 2015 | By The Food Standards Agency
The Food Standards Agency has published the latest set of results from its year-long survey of campylobacter on fresh chickens...
17 February 2015 | By European Food Safety Authority
About 90 leading scientists, representatives of international and European organisations and national food safety authorities gathered in Parma, Italy, to discuss the use of the whole genome sequencing of foodborne pathogens for the protection of public health...
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...
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…
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.’...
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...
