Prior to reporting for Food Safety News, Whitworth worked for William Reed as editor of Food Quality News before becoming food safety editor for Food Navigator. He was named in the Top 40 Food Safety Professionals Under 40 in 2023.
The system for monitoring chemical contamination of food in France works well most of the time but has some gaps, according to ANSES.
The French Agency for Food, Environmental and
The number of people in France who have become ill after eating contaminated raw shellfish has jumped to more than 1,000. The outbreak has spurred international recalls.
A total
There is growing interest in collecting wild fungi in Ireland but this is not supported by an appreciation of the associated dangers, according to researchers.
The issue constitutes a growing
More than 650 people have fallen ill in France this past month after eating contaminated raw shellfish.
Since the start of December 2019, Santé publique France has received 123 reports
Nearly 90 people are part of a Salmonella outbreak across Australia after eating a particular brand of frozen microwave meals.
A total of 84 people in New South Wales (NSW)
Researchers have presented updated data on the global disease burden caused by foodborne chemicals and toxins.
The data were discussed at a symposia in Arlington, VA, at the annual meeting
Austrian officials have linked six Listeria infections to a German meat producer.
Products from Wilke Waldecker Fleisch- und Wurstwaren are suspected to be behind a Listeria outbreak in Germany involving
Several people part of a Salmonella outbreak in Denmark tasted or ate raw or undercooked sausage, according to a recently published study.
In November 2018, an outbreak of monophasic Salmonella
Campylobacter, Yersinia, E. coli and Listeria infections all went up while Salmonella declined, according to the 2018 report on foodborne disease in New Zealand.
Campylobacter remained the top foodborne pathogen.
Poland is trying to tackle the high and increasing number of alerts linked to Salmonella in poultry products made in the country.
DG Sante, the European Commission’s unit for
Salmonella in food is one of the issues that tops consumer awareness — coming in at 95 percent — but more than three quarters of Germans still consider food to be safe,
