Delays in a Salmonella outbreak investigation which sickened more than 200 people in Italy could have affected the identification of a food vehicle, according to researchers.
KU Leuven University, in Belgium, has developed a prototype 3D printer using pectin gel for candy and will investigate other recipes to make further use of the product.
A new analytical method to determine the content of inorganic arsenic in foods can help industry make food safer and meet European monitoring targets, say the Danish researchers who developed it....
The Engineering and Physical Sciences Research Council (EPSRC) has partnered with the Knowledge Transfer Network (KTN UK) to promote Additive Manufacturing (AM) in the food industry.
Printing food textures is a crucial step to take to bring 3D food printing to the next level - its not just about shape and design, says Kjeld van Bommel,...
3D food printing gives academics an opportunity to explore the functionality of ingredients and how we can delay the process to get a solid structure and build challenging shapes, according...
The risk of rejection at European borders on safety grounds provides an ‘element of uncertainty’ that affects Chinese agri-food exporters, according to an analysis.
PURE Bioscience has received a permission letter from the USDA’s Food Safety and Inspection Service (FSIS) granting approval for an in-plant poultry processing trial of SDC-based PURE Control antimicrobial.
Cross contamination was the most likely reason for a false-positive result for Salmonella in chocolate bars, according to a study.
An EFSA-commissioned study has identified 28 topics around food safety to boost harmonisation of research in Europe.
The US Department of Agriculture (USDA) has announced plans to pump millions into researching ways nanotechnology can be used to improve food safety.
AIMPLAS, Plastics Technology Centre and Spanish company Bandesur have joined forces to develop a polypropylene (PP) tray resistant to microwave heating and a biodegradable and compostable foamed polylactic acid or...
We often don’t take into account the work behind something or take it for granted when it is there and it works. Why does it work and how – there...
The US Food and Drug Administration (FDA) has made up to $19m available in fiscal year 2016 to support states with the produce safety rule.
Chinese-led research has found a fast, accurate and non-invasive technique for monitoring the growth of pathogenic microorganisms that makes it easier to estimate the amount of bacteria within food containers...
Ireland has a well-established food safety control system where responsibilities are defined and organised to avoid duplication or gaps, according to a study.
Biodetech has signed two agreements for a pathogen identification system created by the US Army Edgewood Chemical Biological Center (ECBC).
A project to create a portable food testing device has received a funding boost to help bring it to market.
Research is where it all begins for most fields and it can be true for food safety as well. A lot of what we have today spent some time at...
A two day symposium in June will tackle food safety in the spice and herb supply chains.
Legal microbiological criteria should be implemented for Campylobacter creating incentives for producers to lower prevalence in poultry, according to a study looking at Swiss data.
Andrew & Williamson Fresh Produce is one of eight companies that have committed a combined $750,000 to a produce safety campaign.
More than $30m in grants will be awarded to fund 80 projects in areas including food safety, through USDA's Agriculture and Food Research Initiative (AFRI).
Risk estimates for food imported into the US show a clear distinction between high- and low- risk countries and product types, according to an analysis of federal import violations data.
The Center for Produce Safety (CPS) will receive $750,000 from Washington State Tree Fruit Association (WSTFA).