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Biosensor can identify small presence of Salmonella in mere hours
Researchers from the University of Missouri (MU) have developed a technology which could help food producers to detect Salmonella in raw and ready-to-eat foodstuffs.
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FDA reminds industry of best practices to prevent product tampering
In response to media reports of tampered products found in supermarkets, the US Food and Drug Administration (FDA) is reminding industry of strategies to prevent tampering and intentional adulteration of foods.
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Deadline looms for Food Safety Modernization Act compliance
The deadline to adhere to the Food Safety Modernization Act is only a few months away; Astro Pak explains what compliance will mean for the industry.
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The microbiome and the effect of antimicrobials in food production
Dr Helina Marshall discusses the far-reaching significance of the microbiome and highlights the impact of antimicrobials in food production.
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Meat supplier admits fabricating E.coli test results
The owner of New England Meat Packing, LLC, has pleaded guilty to falsifying numerous E. coli test results.
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WHO calls for more research into microplastics and less plastic pollution
WHO has called for further assessment of microplastics in the environment and a reduction in plastic pollution.
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Honey and wild salmon used to trace lead in the environment
Scientists have been able to trace sources of lead (and other metals) by analysing the presence of lead isotopes in honey and Pacific salmon.
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New study finds foodborne pathogens are sheltered by harmless bacteria
Pathogenic bacteria in some apple-packing facilities may be protected by harmless bacteria that are known for their ability to form biofilms.
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Meat fraud: facts and consequences of parallel beef supply chains
Chris Elliott, Professor of Food Safety and Founder of the Institute for Global Food Security, alongside Professor Moira Dean and Postgraduate Research Student, Kelsey Robson, of Queen’s University, Belfast, explore food fraud in parallel supply chains and the consequences of such illegal actions.
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Prioritising safety in food manufacturing
Using a combination of strict routines and technology, alongside continuous self-improvement, Kraft Heinz Company has developed a culture in which food safety comes first. Kurt Deibel, Head of North American Food Safety & Quality, explains more.
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Top 5 high risk ingredients when it comes to heavy metals
When did you last take a look at the safety and quality of your ingredients in relation to heavy metals? Jaclyn Bowen from the Clean Label Project gives you the top 5 ingredients at risk in her heavy metal 'cheat sheet'.
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Pet food recalled due to salmonella and Listeria monocytogenes
Samples of Texas Tripe raw frozen pet food tested positive for Listeria monocytogenes and/or salmonella and the product has been recalled.
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The mycotoxin evolution
Dr Sheryl Tittlemier from the Canadian Grain Commission looks at the progress of food safety assurance, examining the latest developments in mycotoxin analysis.
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Salmon caviar recalled due to potential contamination
Sockeye Salmon Caviar is being recalled because it has the potential to be contaminated with Clostridium botulinum.
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UK told to accept US food standards in trade deal
The head of America’s farming lobby has said that if Britain wants a trade deal with the US, it must accept American food standards.
