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Dr Lisa O’Connor, Chief Specialist in Biological Safety at the Food Safety Authority of Ireland (FSAI), explains the term HACCP (Hazard Analysis and Critical Control Point), which can confuse people but essentially refers to procedures that must be in place to ensure the food you produce is safe to eat.
Allergen management is vital in any food business, but optimal functioning requires it to be seamlessly integrated into a site’s overall food safety management system. Potential consequences of ignoring this, or getting it wrong, range from causing a consumer discomfort to causing their death. Deb Smith, global hygiene specialist, explains…
The FDA has been working to develop new methods to quantify certain per- and polyfluoroalkyl substances (PFAS) in foods.
Contamination of food products with pesticides has been a concern for years due to the risk of acute or delayed health and environmental effects. The world-wide usage of pesticides is increasing, as is exposure to them, and there are also more imports of raw foodstuffs from unknown sources.
Bruker look to highlight new and innovative analytical systems and high-value applied market solutions for food analysis at Pittcon 2019.
Over one hundred dead, with authorities still not sure exactly what contaminants the drink contained.
21 February 2019 | By
Sixty eight percent tested positive, with maize particularly vulnerable to these mycotoxins.
Issue 1 2019 of New Food is available to read online, featuring stories on cannabis patents, the future for agribusiness post-Brexit, and Blockchain technology.
Mayank Sharma offers an overview of the global food grade lubricant market, points out recent developments and highlights key factors that will impact its future growth.
Rice, wheat, and maize are the world’s three leading food crops; together they supply over 40% of all calories consumed by the entire human population. Of these three major crops, rice is the most widely consumed food crop for people in the developing world. It has been estimated that over half…
Sheffield University researchers have discovered how plants pass on resistance to pests and pathogens, which could help farmers in the future.
SKF has asked that in a world where proactive food safety has become essential and hygiene takes top priority in asset design, what if one potential source of contamination is coming from bearings in the proximity of food zones?
With the ever-increasing food recalls because of contamination with various bacteria, flaws in current food safety systems can be seen.
This week’s recall roundup from the UK and North America includes incorrectly labelled food and contamination by Listeria monocytogenes.
The Nestlé Quality Assurance Center in Dublin, Ohio, USA, is regarded as setting industry standards when it comes to state-of-the-art facilities and sophistication. Here, Zone AMS NQAC head, Robert Fabien, tells New Food about the centre’s work and plans for the future
