– CONTRIBUTED Opinion –
By Francine L. Shaw
Blockchain technology is not a new concept to the foodservice industry. Before the pandemic, those of us in the industry discussed blockchain technology, traceability,
– 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
– OPINION –
By Dallas Henderson
Food safety should always be the top priority for food businesses, but the COVID-19 pandemic has thrown our industry some major curveballs, creating new challenges around
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
Four lessons have been identified involving regulation during COVID-19 by the Food Safety Authority of Ireland (FSAI).
They include the role of early warning and emerging risk systems to help
There are signs that local authorities are getting back on track with food work amid the pandemic but there is still large uncertainty, according to the Food Standards Agency (FSA)
Danish pork replaced travel abroad as the main source of Salmonella infections in 2020, according to figures from the Technical University of Denmark’s National Food Institute.
Danes travelled far
There was a decline in reports of four foodborne pathogens and the number of incidents and recalls in the past year, according to the Food Standards Agency’s (FSA) annual
A decline in foodborne infections ranged from 7 percent to 53 percent in 2020 in Europe largely because of the coronavirus pandemic, according to a report.
The European Food Safety
A large decline in the disease burden of 14 pathogens in the Netherlands in 2020 has been attributed to the COVID-19 pandemic.
The National Institute for Public Health and the
The number of most foodborne diseases dropped in Norway in 2020 but there were increases for Campylobacter, Cryptosporidium and Yersinia.
There was a decline for the majority of infectious diseases
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Food safety practices evolve as new technology and knowledge of the pathogens that spread foodborne illnesses becomes available.
In recent years, researchers have increasingly focused efforts on biofilm
