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MIT food sensor could help prevent E.Coli outbreaks and alleviate food waste
A team from MIT has designed a colorimetric sensor that can spot signs of food spoilage and contamination.
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What makes a great food testing lab partner?
Charon Willis from PAS highlights some key considerations to bear in mind when it comes to ensuring the right level of partnership from contract laboratories.
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20 years of the Food Standards Agency
As the FSA celebrates two decades, Steve Wearne, FSA Director of Global Affairs, recaps some of the Agency’s key successes.
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The new ISO standards and what it means for food microbiologists
David Tomas of Merck discusses how ISO standards relating to microbiology affect food testing laboratories and the benefits this can reap in an insightful interview.
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The perfect microbiological match
Andy Muirhead, ALS Company Microbiologist, explains how to choose the most appropriate microbiological specification for your specific product.
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Recall roundup: Undeclared allergies galore, plus fears over Salmonella and plastic contamination
Read our latest roundup, providing you with an update of recalls issued in North America and the UK.
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The dangers of Ochratoxin A
New Food’s Sam Mehmet speaks with the European Food Safety Authority's Senior Scientific Officer, Hans Steinkellner, to find out about the dangers of OTA.
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A way to combat norovirus?
Dr Katja Parschat explains how biotechnology-derived complex oligosaccharides inhibit the binding of norovirus to its natural receptors.
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Study findings pave the way for environmentally friendly fungicides
The study has identified a sub class of peptides which inhibit to growth of Botrytis cinerea, a grey mould causing fungus which is said to be a major problem for farmers growing strawberries, grapes, raspberries, tomatoes and lettuce.
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References: The perfect microbiological match
Andy Muirhead, ALS Microbiology, explains how to choose the most appropriate microbiological specification for your specific product.
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A schooling on marine biotoxins
The Head of the Food Safety and Quality Unit at the Food and Agricultural Organization of the United Nations (FAO) talks marine biotoxins with New Food's Editor, Bethan Grylls.
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Whistleblow in confidence
With increased awareness of fraudulent food practices that affect businesses and consumers to varying degrees, comes a need to tackle them before they cause serious harm. New Food hears from two experts about new industry measures that aim to encourage whistleblowers to report without fear of consequence.
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Safety in the face of a pandemic
New Food's Editor discovers how some major players in the market are protecting their employees during the COVID-19 crisis and the concerns some have expressed over food supply and safety.
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Recall roundup: Cyclospora outbreak, soya and milk allergens, and more…
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
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Fear of being rude increases consumption of risky food
A new study has revealed that when in certain social scenarios, we’d rather risk being unwell than saying ‘no’ to unsafe food.