Information published by the Food Standards Agency (FSA) has listed the top food safety concerns related to imported egg products.
The risk profile identifies the main hazards associated with shell eggs and egg products imported into the United Kingdom. It covers liquid, dry, cooked, and preserved egg products.
Through expert
Continue Reading FSA identifies main hazards from imported egg products
According to scientists, no interventions precisely control Campylobacter on meat.
Several methods have been tested with mixed success. Some showed promise in reducing prevalence in specific stages of production, while others had little to no effect.
The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) document found
Continue Reading Experts evaluate methods to control Campylobacter in chicken meat
The European Union has launched a campaign in the United States to promote food and beverage products.
The communication campaign highlights the safety, quality, and authenticity of European products.
The EU is the third largest supplier of agricultural and agri-food products to the United States after Mexico and Canada.
Product
Continue Reading EU promotes products in U.S.; approves Czech aid
Scientists have looked at a range of interventions related to Campylobacter in poultry meat.
The Joint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) reviewed recent data and evidence and provided scientific advice on control measures for Campylobacter jejuni and Campylobacter coli in the broiler production chain.
Campylobacter was behind
Continue Reading Experts assess methods to control Campylobacter in poultry
Multiple interventions are needed to control Salmonella in chickens raised for human consumption, according to scientists.
Findings come from a Joint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) on the pre- and post-harvest control of Salmonella in poultry meat. Experts reviewed recent data and evidence to provide scientific advice
Continue Reading No single solution to control Salmonella in poultry meat, say experts
Advice on Salmonella control at hatcheries initially worked to reduce contamination but the success was not maintained over the long-term, according to a study.
Researchers investigated the Salmonella status of 23 broiler hatcheries in Great Britain and the changes in prevalence and distribution of Salmonella in contaminated sites after guidance on control was provided.
Results indicate
Continue Reading Study shows Salmonella control advice only had a short-term impact on hatcheries
New Zealand has set a goal to reduce foodborne Campylobacter infections by 20 percent by 2025.
The goal to cut foodborne campylobacteriosis was informed by a study commissioned by New Zealand Food Safety that found more than 80 percent of cases are likely due to consumption of poultry, and this
Continue Reading New Zealand targets 20 percent decline in foodborne Campylobacter by 2025
The Queensland egg industry has strengthened its biosecurity, hygiene and product quality processes to minimize the risk of Salmonella Enteritidis.
Safe Food Production Queensland (Safe Food) and the Queensland, Australia, egg industry developed a new Salmonella Enteritidis Prevention Plan (SEPP). Safe Food regulates the primary production and processing of meat,
Continue Reading Queensland egg sector strengthens Salmonella plan
Dutch researchers have advised freezing filet americain to reduce infection risk from the microscopic parasite Toxoplasma.
If filet americain, known in the United States as steak tartare, is frozen for a minimum of 48 hours at a temperature of minus 12 degrees, a Toxoplasma infection can be prevented. Steak tartare
Continue Reading Scientists say freezing steak tartare can decrease Toxoplasma infections
Forget the food trucks or military posts or even college and university campuses. If you want to know which is among the fastest growing segments for restaurant food, it is a category the National Restaurant Association calls “retail-host restaurants.” It is a label that captures all those in-store restaurants that
Continue Reading Retail-host restaurant trend is not without food safety concerns
