Recall roundup: hygiene breach, bacteria, incorrect labelling, and more…
New Food's weekly roundup of food recalls in North America and Europe.
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New Food's weekly roundup of food recalls in North America and Europe.
Wood ear mushrooms imported by Wismettac Asian Foods have been recalled due to potential Salmonella contamination. Here, New Food provides a summary of the investigation.
A groundbreaking discovery has been made by a team from UNSW Sydney which could lead to a treatment for a particular deadly strain of E. coli.
Invasive pathogens have threatened the UK's gin and whisky industry, but there is hope...
This brochure from Thermo Fisher Scientific explores why you should choose the SureTect PCR System for rapid, accurate pathogen detection.
Watch Thermo Fisher Scientific's video to learn more about the SureTect PCR Pathogen Detection System.
Here’s our latest recall roundup, showing the latest key recalls from North America and the UK.
A University of Georgia study has presented a new method to make crops - specifically tomatoes - safer to eat by applying sanitisers to produce preharvest.
Andy Muirhead, ALS Company Microbiologist, explains how to choose the most appropriate microbiological specification for your specific product.
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.
The study author suggested that current food safety approaches to poultry processing and distribution need to be reviewed and consider more risk elements than the current two-pillared approach in the US.
Scotland’s Rural College (SRUC) originally put out the call for dairy farmers to get involved in the Mycoplasma bovis (M. bovis) study in February 2020, but the study is now set to resume following a hiatus during lockdown.
There are a number of testing methods when it comes to Listeria monocytogenes, here Solus Scientific, a PerkinElmer company, outlines a few choices.
Dr Katja Parschat explains how biotechnology-derived complex oligosaccharides inhibit the binding of norovirus to its natural receptors.
University of Missouri researchers have developed a durable coating for food-contact surfaces which they say could be used to reduce pathogenic contamination in food processing plants, and potentially aid in slowing the spread of COVID-19.