Foodborne illness has declined 17% overall in Australia but the number of Salmonella and Campylobacter cases has risen.
More than $1m in funding has been committed towards a goal of $3.4m to create an Oklahoma State University (OSU) food safety program.
Protective gloves are not enough to prevent the transmission of Norovirus, according to the Finnish Food and Safety Authority (Evira).
A recent development in food packaging technology can delay the ripening of fruits and vegetables, offering a way to tackle the huge volumes of food waste, according to Cellresin Technologies.
An antimicrobial sachet has been developed to reduce Listeria monocytogenes growth in mozzarella cheese.
Harvest Soul's juices have received validation from independent labs that high pressure processing (HPP) protects them against unhealthy bacteria and microorganisms.
The Center for Produce Safety (CPS) has awarded 14 grants worth $2.8m directed at food safety practices for the sector.
The risk factors for Salmonella and Norovirus in tomatoes has been evaluated by a panel of the European Food Safety Authority (EFSA).
Dr Elis Owens and Ian Bessell from Birko have been named to the Produce Marketing Association (PMA) Science and Technology Committee.
A panel of the European Food Safety Authority (EFSA) has evaluated the risk of Salmonella in melons.
Confectioners’ products are at a greater risk of fungal spoilage when using clean label or alcohol free chocolate confectionery fillings, according to researchers.
How dishes initially got contaminated at a Dutch fish producer at the centre of a Salmonella outbreak that sickened more than 1,000 people in 2012 remains unknown.
Listeriosis caused 23,150 illnesses, 5,463 deaths, and 172,823 disability-adjusted life-years in 2010, according to estimates in a study in The Lancet Infectious Diseases journal.
There is a ‘window of opportunity’ for the analytical community to get its house in order before allergen thresholds come in, according to an analyst for the Government Chemist.
A method to detect E.coli has been developed by linking pH to the pathogen.
Inactivation and potential reactivation of E.coli in apple juice has been studied using different ultraviolet (UV) light exposure wavelengths.
A case-control study to find the source of a Hepatitis A outbreak in Italy has revealed that berries were the main risk factor followed by raw seafood.
Loma Systems has launched the X5 spacesaver X-ray, a food inspection unit which has been designed for production zones where space is at a premium.
A combined treatment to control bacteria growth and reduce population during storage has been tested on green beans by researchers.
Scientists believe they may have found a new weapon in the fight to control the deadly foodborne pathogen Clostridium botulinum, as they have discovered genes that are crucial for its...
LiquiGlide has started international patent filings to protect the intellectual property (IP) of its slippery coating technology.
The first complete genome sequencing of a strain of E. coli linked to foodborne outbreaks has been produced by researchers at the University of California, San Diego.
Sub-lethal environmental stresses could stimulate antibiotic resistance in Listeria monocytogenes strains, according to research.
An evaluation of the limits of detection (LOD) of three methods has shown that all have the potential and capability of reaching less than 0.1% w/w raw horse meat in...
An expert in consumer behavior and food science has backed the use of irradiation after a study found consumers do not follow recommended food safety practices in preparing meals at...