Industry could soon be able to reduce food allergy risk by modifying culprit proteins, say researchers who have filed patents on allergen-reducing technology.
Ireland has donated €150,000 (CHF 164,000) to help the World Trade Organization’s (WTO) poorest members boost food safety.
Norwegian researchers have developed a CO2 emitting pad for a range of fresh fish and meat products, saying it could replace CO2 gas and moisture pads as well as boosting...
We have been busy again collecting a selection of recent research relevant to food safety and quality control which you can find below.
Almost 70% of people trust food inspectors “a great deal” or “quite a lot” to make sure food is safe, according to a survey.
A novel method to detect hot dog fraud has been developed by researchers.
Uflex is running trials with an exotic fruit producer to extend shelf life of Rambutan and open up export markets.
Yersinia pseudotuberculosis in raw milk, oxalic acid in green smoothies and an outbreak related to raw beetroot were emerging issues identified by the Emerging Risks Exchange Network (EREN).
Analyzing retail-scanner data from grocery stores against maps of confirmed foodborne illness cases can speed up investigations, according to IBM Research - Almaden.
A research project to protect against highly pathogenic bacteria entering the food chain is being co-ordinated by the Federal Institute for Risk Assessment (BfR).
A Danish development project is aiming to make African camel milk safer to drink and develop methods for further processing.
FoodQualityNews went to Ireland for Food Micro 2016 to take a look at the posters that presented a sample of the latest research in the field.
Bacteriophage treatments are not a ‘magic bullet’ and should be used in the hurdle approach to food safety, according to findings of a critical review by Campden BRI.
Sample6 is working with the US Food and Drug Administration (FDA) on its pathogen testing detection system.
A test to rapidly and cost-effectively identify bacteria, fungi or viruses in industries including food is being developed by Fraunhofer researchers.
LGC is attempting to establish the uptake of water in chicken raised and processed in the European Union as part of measures to ensure consumers are not sold water at...
Product recalls cause a ripple effect costing everyone from the farmer to the grocery store, according to the owner of Wish Farms.
Food scares highlight vulnerabilities in the chain that present opportunities and risks for investors, according to research.
Ensuring production facility surfaces remain free of contamination thanks to coatings and growth of intelligent packaging were the subject of two talks at the Institute of Food Technologists (IFT) conference.
A European Food Safety Authority (EFSA) panel has called for research on dose–response and behavioural characteristics of Bacillus cereus to identify routes and critical steps of contamination.
Chinese representatives from Foshan city have signed a Memorandum of Understanding (MOU) on food safety with the Asia Pacific Centre for Food Integrity (APCFI).
A number of food safety projects have been awarded a share of £16m funding through government’s Agri-Tech Catalyst platform.
Spoilage bacteria grow faster than pathogenic bacteria in fresh beef, pork, lamb and poultry under the same conditions, according to the European Food Safety Authority (EFSA).
Whole genome sequencing (WGS) and epidemiological investigations provided the discriminatory power to recognize low-intensity, extended time-period outbreaks, according to an analysis of two different Listeria outbreaks.
Similarities and differences between outbreak and sporadic cases across various characteristics have been assessed by a study.