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The guidance has set out safety advice and legal regulations for food manufacturers and agricultural businesses that are operating during the COVID-19 pandemic in the UK.
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
The research used a survey tool to analyse the environmental monitoring practices being implemented across the frozen food industry to prevent and control Listeria monocytogenes.
Growing consumer awareness and increasingly stringent regulatory demands have resulted in renewed emphasis on the quality of water and selection of disinfectants used for the washing and preparation of vegetables, salads and other fresh produce. Giovanna Cossali explains why she believes ozone is worth considering as a sanitiser.