In a society where consumers are fed stories a plenty about contamination, fraud and miscommunicated allergens in their food, the need for consumer trust in the food supply chain has never been greater. In a bid to get ahead of social media scepticism, Chris Elliott and Connor Black outline why…
List view / Grid view
Filter the results
Certain fungi that can grow on agricultural products produce toxic metabolites known as mycotoxins.
The EFSA is seeking feedback about public health risks related to the presence of Ochratoxin A (OTA) in food.
Improper sampling can lead to a variability in mycotoxin analysis, decreasing the accuracy and precision. Here, Kerri Pleskach from the Grain Research Laboratory at the Canadian Grain Commission explains how well thought out sampling procedures can mitigate the issue.
Mycotoxins are responsible for millions of human deaths each year and may be more present than one thinks, but how can the food and beverage industry, as well as consumers, avoid contact with these toxic organic compounds? Kate Harveston takes a look...
Despite low levels being recorded in the UK, mycotoxins are still said to still pose a risk for rumen function.
New Food's Sam Mehmet spoke with Katleen Baert from the European Food Safety Authority (EFSA) to gain an understanding of the changing challenges with mycotoxins in Europe and how industry can look to prevent contamination.
New Food is hosting a live Twitter debate on 23 October 2019 at 3pm BST to discuss: 'What's the hardest type of food fraud to detect?"
Dr David Acheson, President and CEO of the Acheson Group, analyses the recent CDC report which provides data about the foodborne disease outbreaks that occurred in the US in 2017.
King Arthur Flour has recalled its Unbleached All-Purpose Flour (5 lb. & 25 lb.) because of the potential presence of E. coli 026.
The Interagency Food Safety Analytics Collaboration has released its most recent report about the origins of foodborne illness in the US.