The number of foodborne infections in the Netherlands in 2020 fell sharply compared with previous years likely because of measures taken against coronavirus, researchers say.
Closures of cafes and restaurants, the decrease in social events including catering, travel restrictions, social distancing and increased attention to hygiene such as washing hands,
Continue Reading COVID-19 measures a factor in Dutch foodborne illness decline
As the United States enters its third pandemic year, the influences of the virus on the food industry will continue, even as supply chain partners embrace new trends and discard old ones this year not just to survive, but thrive.
John Rowley, vice president of NSF International’s Global Food Division,
Continue Reading 2022 Food safety trends: Learning to live with COVID
Most pathogens decreased in 2020 because of the COVID-19 pandemic and reduced travel, according to a report published by the Norwegian Veterinary Institute.
Diseases transmitted between animals and humans are called zoonoses. The decline in humans was highest for campylobacteriosis, salmonellosis and E. coli infections, mainly because of fewer travel
Continue Reading Human infections decline in Norway but pathogens stable in food-producing animals
China has tightened import rules after finding the virus that causes COVID-19 on packaging of fruit from Vietnam and Thailand.
At least nine Chinese cities have recorded positive coronavirus tests in relation to dragon fruit from Vietnam and longan fruit from Thailand, according to media reports.
China had already stopped
Continue Reading China steps up checks after coronavirus fruit findings
Researchers have assessed the potential reasons behind a decrease in Salmonella infections in the Netherlands during the COVID-19 pandemic.
The study looked at the impact of coronavirus on salmonellosis from January 2020 to March 2021.
Incidence of Salmonella infections declined significantly after March 2020; in the second, third and fourth
Continue Reading Researchers explore Salmonella decline during COVID-19 pandemic
Most food related infections declined but a few stayed the same or went up, according to the recently released annual report on foodborne diseases in New Zealand covering 2020.
New Zealand Food Safety, part of the Ministry for Primary Industries (MPI), said public health and social actions introduced to prevent
Continue Reading New Zealand feels COVID-19 impact on foodborne infections
– ANALYSIS –
What will the New Year bring? We can’t be sure about everything but we already know a few things in store in 2022.
Coronavirus will still be around and impacting the food sector; new trade rules and embargoes will have to be dealt with by importers and
Continue Reading Global food safety topics for 2022
The number of outbreaks fell by more than 40 percent in France in 2020, largely because of COVID-19 measures, according to new numbers from the French public health agency.
Overall, 1,010 outbreaks were declared in 2020 affecting 6,814 people. Of these, 396 went to hospitals and nine died. Officials are
Continue Reading Large drop but France still records more than 1,000 outbreaks in 2020
– ANALYSIS –
A trio of issues that featured in the news agenda of 2020 carried into 2021 and none of them are out of sight yet. Coronavirus, the United Kingdom leaving the European Union, and ethylene oxide contamination are sure to demand coverage as we head into 2022.
Salmonella caused almost a quarter of foodborne outbreaks in Europe in 2020, according to a report.
The main sources of salmonellosis outbreaks were eggs, egg products and pig meat. Norovirus in crustaceans, shellfish, mollusks and products containing them and Listeria monocytogenes in fish and fish products were other agents and
Continue Reading Salmonella behind a quarter of EU outbreaks in 2020 with 20,000 sickened overall
