Declaring that public health professionals are “losing the battle” against food borne illness, a former president of the International Association of Food Protection suggests food safety specialists over-rely on training,...
Qlip’s new dairy laboratory in Zutphen, the Netherlands, has been officially opened by the King of the Netherlands.
Mass produced commercial tomatoes contain increasingly less flavour and return increasingly less consumer satisfaction. A team of researchers has discovered a ‘genetic roadmap’ for rebreeding tastiness into tomatoes
Infuser has started a project to scale-up disinfection technology to boost food safety for industry.
Canada is to contribute an additional $1m to international bodies that develop standards for food safety and plant protection.
A Thai university is hosting a conference to introduce a method for packaging foods and beverages called Microwave Assisted Thermal Sterilization (MATS).
A start-up focussed on improving food safety and reducing waste has been selected as a finalist in the 2017 SPIE Startup Challenge.
Food Safety Net Services (FSNS) has revealed its course schedule for food safety training for 2017.
An EU-funded project is aiming to extend food shelf life by using novel antimicrobial surfaces applied in active packaging.
Walrus, seal, caribou and whale were the most common traditional items tied to foodborne illness among Indigenous populations, according to a Canadian review.
Risk factors of Listeria monocytogenes contamination in ready-to-eat (RTE) foods have been described by researchers.
More than 400 people are expected to attend the 2017 Consumer Food Safety Education (CFSE) Conference.
The FAO and an Italian University have strengthened collaboration around areas including food safety.
There were failures throughout the supply chain, according to a report on an E. coli O157:H7 outbreak in Canada three years ago.
Data on which tropane alkaloids (TAs) are of concern in Europe has been collected to form the basis for future exposure assessments.
Whole Genome Sequencing (WGS) is advantageous but does not replace the need for basic epidemiology, according to experts.
Less than 10% of chicken and just over 3% of turkey sold fresh in retail stores were found to be contaminated with Campylobacter, according to a Finnish study.
Fraunhofer IVV is helping to develop processes for the surface sterilization of packaged meat and sausage products.
Yarok Technology Transfer has been named as a finalist in the Food+City Challenge Prize contest, in Texas in February 2017.
An EU project is to run pilot lines in operational industrial environments to manufacture antimicrobial polymer films.
Seventy four Bacillus cereus outbreaks which resulted in 911 human cases over seven years in France underlines the need to improve monitoring, according to a study.
Norovirus outbreaks could be prevented by analysing shellfish at elevated risk times, according to a study.
A University of Houston (UH) team has won a competition to help bring smartphone/tablet based food safety training tools to commercialization.
Mondelēz shared the consequences of hygienic design failings and Sealed Air explained how data could be used to achieve cleaning efficiencies at a recent congress.
University of Massachusetts Amherst has received a two-year grant from the US Department of Agriculture’s National Institute of Food and Agriculture’s (NIFA) Food Safety Outreach Program.