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Rules that require food manufacturers to both identify sources of a common, potentially carcinogenic byproduct of the cooking process in their wares and show how they are working on cutting it down have come into force.
Is that meat still good? Are you sure? McMaster researchers have developed a test to bring certainty to the delicate but critical question of whether meat and other foods are safe to eat or need to be thrown out.
Food analysis, particularly the determination of contaminants and residues, is often based on LC-MS methods in combination with external solvent-based or matrix-matched calibration. The performance of such methods is typically evaluated by in-house validation from replicate analysis of a single lot of a matrix. However, different lots of a matrix…
In this issue; Food Fraud 2018: getting to the heart of the matter at New Food’s global conference, QA/QCs – new approaches in the field of method validation and testing of contaminants, and catering for the less-sweet tooth and healthier palate through innovative reformulation
At least 180 people have died in what has become the deadliest outbreak of listeria since records began. Now, officials have traced it to its source.
Scientists have developed magnetic nanoparticles that can detect traces of a popular pesticide chemical in under two hours without the need for costly preparation procedures.
The Endocrine Society has called the FDA's conclusion that BPA is safe for the currently authorised uses in food containers and packaging "premature".
Technological advances are bringing regular consumer testing of food for quality and safety closer to reality. Food safety consultant François Bourdichon, and Bert Pöpping, of FOCOS, discuss the implications of consumer testing for the industry.
The British newspaper The Guardian has published a story about hygiene failings in American meat plants on the same day as the campaign group Sustain released figures showing US consumers may fall ill with food poisoning 10 time more often than their UK counterparts.
Vanessa Cowan and Barry Blakley, from the University of Saskatchewan, discuss the safety risks associated with mycotoxin contamination of food and animal feeds.
Much remains unknown about mycotoxins. A much better understanding is needed of their effects and how to mitigate their impact on human wellbeing, farm animal wellbeing and reducing food waste to bolster food security, says Chris Elliott.
Scientists investigating the potential of using laser-induced graphene to electronically tag food have said that in the future the tag may double as a sensor to detect microorganisms in food.
University researchers have conducted experiments testing the possibility of using bacteriophages to inhibit the growth of bacteria.
As Brexit looms, thoughts are turning to what it might mean for food safety in the UK. The ‘poster boy’ for this issue seems to be the vexed question as to whether poultry should be permitted to be ‘washed in chlorine’ to improve microbiological food safety. Andrew Hudson, of Jorvik…
The non-government organisation foodwatch has accused all the key players in the Lactalis salmonella outbreak last year of 'passing the buck' as it lodged complaints at a Parisian court.
