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Food Safety News

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Italy

Italy’s Experience Liberalizing Raw Milk Sales: Can’t Put the Genie Back in the Bottle

On Jan. 25, 2007, Italy formally authorized the sale of raw milk to consumers through automatic vending devices. The decision had its legal basis in the generous interpretation  of a 2004 provision in European Union hygiene law, and followed intense lobbying from farmers and local authorities. In fact, since 2004, local authorities had permitted sales… Continue Reading

Study Finds Pathogens in Italian Vending Machine Raw Milk

A study in Northern Italy found that some unpasteurized milk sold from vending machines contained potentially harmful levels of pathogens and did not meet public health standards. The Salmonella, Campylobacter jejuni, E. coli O157 and Mycobacterium avium subsp. paratuberculosis (Map) detected in the milk “pose a clear risk for consumers and could have serious public… Continue Reading

Hazardous Olives May Have Been Repackaged

Almond-stuffed olives imported from Italy and linked to two botulism illnesses in Finland, including one fatality, may have been repackaged and resold in the U.S. in containers that do not carry the Bio Gaudiano label, the U.S. Food and Drug Administration reported Friday. In a news release, the FDA updated information provided earlier this week… Continue Reading

Farmers Protest in Wake of Blue Mozzarella Scandal

Last week, thousands of Italian farmers and farm activists gathered at Italy’s border with Austria to protest the importation of sub-quality foods falsely identified as from Italy. The protest took place in the Alps near the Brenner Pass in response to the blue mozzarella scandal which rocked the region last month.   In June, officials… Continue Reading

Bacterial Contamination Caused Blue Mozzarella

Italian health officials announced Tuesday that over 70,000 mozzarella balls turned blue because of bacterial contamination during production at the German plant owned by cheese producer Milchwerke Jaeger Gmbh. Prosecutors from Turin announced that they were looking into what type of bacteria caused the cheese to turn blue and would have results within 48 hours…. Continue Reading