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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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Pathogens
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Current poultry guidelines do not stop Salmonella, finds USDA study
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.
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Scottish dairy farmers urged to take part in disease study
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.
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Guide To Testing: Listeria monocytogenes testing: What are my options?
There are a number of testing methods when it comes to Listeria monocytogenes, here Solus Scientific, a PerkinElmer company, outlines a few choices.
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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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Researchers develop surface coating to reduce food contamination risk
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.
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Recall roundup: Cyclospora outbreak prompts mass salad recall, allergy alert, and more…
Food and beverage products are recalled due to reasons ranging from contamination to labelling errors, and here is New Food’s roundup of the most recent cases.
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Warning issued about increased levels of toxins in shellfish
Increased toxin levels have been detected in recent weeks during a routine nationwide shellfish monitoring programme along the South West and West coasts of Ireland.
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Salmonella strains evade plant defences, posing food safety risk
Types of bacteria are circumventing plant defences, causing an increased risk of foodborne illnesses, researchers have warned.
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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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Cabbages fight pathogen fungus
The white mold fungus Sclerotinia sclerotiorum detoxifies the mustard oil bomb in plants of the cabbage family.
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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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Live Panel Discussion: PerkinElmer, Inc. Presents “Pathogen Detection in Food Safety”
Food Safety is a responsibility for all. Working together to overcome the challenges.
