Food control monitoring in Germany has revealed potential pathogens in vegan cheese and Listeria in smoked salmon.
Findings were presented at the annual conference of the Federal Office of Consumer Protection and Food Safety (BVL) and the State Working Group on Consumer Protection (LAV).
Listeria was uncovered in samples of
Continue Reading Germany reports findings from salmon and vegan cheese testing
Delicious food should be something you “die for” not something you die from.
There are two sources of poison in your food. One is from the food itself. The other is from the way it is prepared. Even organic food can be poisonous if prepared the wrong way. And overcooking
Continue Reading From poisoned party to toxic toast: How to get nerve poison out of your food
There is low awareness of Campylobacter and its impact despite it being the main cause of food poisoning in the UK, according to a project on how people perceive food-related risks.
Results come from a survey by Kantar Public and analysis at the Food Standards Agency (FSA). The study was
Continue Reading Food risk survey shows low awareness of Campylobacter
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 Occupational Health & Safety (ANSES) assessed the surveillance and control scheme in place between 2010 and 2014 for inorganic and
Continue Reading ANSES finds system to monitor chemicals in food largely effective
California is officially taking a “Roseanne Roseannadanna” approach with a big “nevermind” about those cancer warnings that were supposed to go on coffee.
Like burning toast, roasting coffee beans produces trace amounts of acrylamide, a chemical that’s always been present when some foods are heated, but it went undetected until
Continue Reading No cancer warnings required on coffee sold in California after all
No one knew acrylamide even existed until it was discovered in 2002. It’s been around close to forever, though. Awareness of the chemical raised a problem. It is “reasonably anticipated to be a human carcinogen,” according to the U.S. Food and Drug Administration. At high doses in laboratory animals, acrylamide
Continue Reading Firms rush to market with acrylamide control product ahead of new regs
Java enthusiasts can brew in peace as new research shows that the presence of acrylamide, a known carcinogenic chemical, in nine of the top selling coffee brands is undetectable.
The Clean Label Project – a national nonprofit focused on health and transparency in labeling – completed analysis of the research
Continue Reading Go ahead, bend your elbows for that morning fix: Coffee’s OK
Food businesses in Europe must take “practical steps” to manage acrylamide within their food safety management systems beginning in April. New European Union legislation describes “practical measures” food businesses must take to mitigate acrylamide formation in a range of foods.
Acrylamide is a chemical that may form in some starchy
Continue Reading UK prepares to comply with Europe’s new acrylamide rules
The European Union and the United States are taking different approaches to a fairly recently discovered chemical that’s been in food as long as men and women have been cooking with fire.
Reduced acrylamide levels can be achieved by making light golden the target color for
Continue Reading EU to set acrylamide benchmarks in 2018: Don’t burn the toast
The U.S. Food and Drug Administration on Thursday issued draft guidance for industry on how to reduce levels of acrylamide in certain foods to help mitigate potential human health risks. Acrylamide forms from a chemical reaction that occurs when food is cooked at high temperatures – fried, roasted or baked
Continue Reading FDA Offers Industry Guidance on Acrylamide in Food
