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The impact of COVID-19 is shining a spotlight on the health and safety of employees in the food industry. According to Anna Overton from S&P Global Ratings, as stakeholders place increasing importance on such social factors, this could induce lasting change to how companies in the sector approach their workers’…
New Food's global roundup of product recalls include a number of allergen recalls, as well as some suspected Salmonella cases and foreign objects found.
Scientists have praised UK response to E. coli outbreak, for which whole genome sequencing played an integral role. Meanwhile, the states tackles it own case of STEC.
Researchers have developed a novel method for spoilage detection in salmon which they claim is better than existing methods.
New Food's global roundup of food recalls includes a number of allergen recalls, as well as Salmonella and foreign matter contamination, and the presence of mould in food products.
The dominant strain of Salmonella Typhimurium in pigs may owe its success to acquiring a toxin gene from a virus that invades the bacteria themselves.
The use of phytochemicals and probiotics in poultry are being trialled in the US as alternatives to antibiotics to promote healthy animals.
As the pandemic has progressed, so too has our understanding of the COVID-19 virus; influencing the guidance on transmission prevention measures such as face masks, social distancing, hand washing and disinfection. Here is the current understanding.
New Food summaries some of the key points of Emily Miles’ speech at the CIEH food safety conference, which highlighted significant funding challenges for local authorities.
Following the death of nine people within the same family, the Chinese National Health Commission has warned of the dangers of eating certain fermented foods.
New Food’s latest roundup includes several allergen recalls, foreign matter contamination, a choking hazard warning, and an update to a recent Salmonella related recall.
FSA and PHE issue advice over frozen raw breaded chicken, following almost 400 cases of Salmonellosis.
Rick Mumford, the FSA’s Head of Science, Evidence & Research explains how a new research project is being used to help protect consumers from foodborne illnesses.
New Food’s weekly roundup of food recalls in North America and Europe finds salmonella to be the main culprit in Canada.
Ahead of official publication of their key recommendations, Professor Chris Elliott of Queen’s University Belfast, offers his initial insights into the Uganda food poisoning outbreak he and his team helped resolve.
