New Food Issue 2 2021

Each year one in 10 people worldwide become ill due to contaminated food – 420,000 of whom die.

With the complexity of our global supply chains, it’s now more important than ever to engender a culture that promotes and improves food safety.

This requires a harmonised approach, whereby all actors in the chain communicate and collaborate. Key decisions that influence the integrity of our food are made in each link of the chain and, as such, the culture of every organisation involved in that chain impacts the end-product; essentially determining whether the food we eat is safe.

Included in this edition:

• FOOD SAFETY
  Challenges to the control of Listeria monocytogenes in food products –  Could the rise of alternative proteins lead to more opportunities for Listeria monocytogenes to spread?
• INGREDIENTS
  New food solutions for cancer patients: a consumer-centred approach –  Five experts ask what is required of food solutions aimed at cancer patients and explore some innovations coming to the fore
• FOOD-GRADE LUBRICANTS
  Seven misconceptions about food-grade lubricants –  NSF International shines a light on FGLs, debunking several myths
• LAB INSIGHT
  Salmonella serotyping– from reference to routine lab –  Andrew Tomlin from ALS explores whether Salmonella serotyping is possible in the routine micro setting
• LEADERS SERIES
  School kitchens need funding! Two experts explain how they’re helping to alleviate food insecurity in San Francisco, California