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The UK Food Standards Agency (FSA) has published its final Year 4 report on campylobacter spp. in UK-produced whole fresh chicken, finding a stark contrast between levels of retailer.
The Centers for Disease Control and Prevention (CDC) in the US has given an update on the recent multistate outbreaks of Salmonellosis, finding links with ‘backyard poultry’.
US-based company Pita Pal Foods, LP of Houston, Texas has issued a recall of numerous hummus products and dips following detection of Listeria monocytogenes in their factory.
Scientists at the Catalonian research institute IRTA have demonstrated the effectiveness of a Lactobacillus sakei CTC494 strain as a biopreservation agent against Listeria monocytogenes in smoked salmon.
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.
Time is often the most critical factor in food microbiology laboratories, so the ability of MALDI-TOF MS to quickly and accurately confirm and identify microbes is invaluable in routine testing, as Erin Crowley explains.
When the Minister of Health announced at the end of last year that South Africa was in the midst of a listeriosis outbreak, the source was still unknown and the country ill-prepared for such a devastating crisis. In the first of a two-part feature, Dr Lucia Anelich shares her expert perspective.
There have been a number of recent product recalls in the UK that centre on the lack of control of psychrotrophic C. botulinum in a range of food products. These recalls do not necessarily mean that C.botulinum has been found in the implicated products, but rather, the specific control factors…
From providing analytical data on the quality of a product or production process to providing critical information for research and development, laboratory testing is an intrinsic component of compliance with food regulations to promote public health and the safety of consumers. Simon Wood takes an in-depth look at this vital…
Hepatitis E disease, caused by infection with the hepatitis E virus (HEV), affects mainly the liver, with symptoms including jaundice, fever and malaise. There are, according to the WHO, around 20 million HEV infections worldwide, leading to approximately three million cases of acute hepatitis E annually, most of which are…
