The Food Standards Agency (FSA) has launched a campaign to explain the difference between free-from and vegan labeling.

Vegan labels are used to support a dietary choice and do not intentionally contain products of animal origin. However, vegan food could still be prepared alongside eggs, milk, fish, crustaceans, or mollusks.  

Continue Reading FSA highlights the difference between ‘vegan’ and ‘free-from’ terms

A new study commissioned by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has shown that consumers may need to rethink how they handle their spice containers.

The study found that spice containers can easily and often become cross-contaminated with pathogens during food preparation.

The study, “Cross-Contamination

Continue Reading Study finds spice containers pose contamination risk during food preparation

Irish people generally have good knowledge of the main aspects to prevent Salmonella infection, according to recently published study results.

Researchers evaluated consumers’ food safety knowledge by looking at their practices and attitudes regarding raw meat handling, cross-contamination while handling different types of food products, and knowledge of Salmonella risk and associated

Continue Reading Survey reveals good Salmonella knowledge in Ireland

Kraft Heinz Foods Company, of Kirksville, Mo., is recalling approximately 2,400 pounds of ready-to-eat ham and cheese loaf products because of possible cross-contamination with under-processed products, according to a U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announcement.

The problem was discovered when the establishment notified FSIS that

Continue Reading Kraft Heinz recalls Oscar Mayer ham and cheese loaf over cross-contamination concerns

Experts in the WHO’s European Region have considered food safety during a meeting on the out-of-home (OOH) food sector.

The World Health Organization’s (WHO) regional office for Europe organized an event in June with several member states to assess and develop policy guidance for the sector which includes takeaway cafés,
Continue Reading WHO EU touches on food safety at event on out-of-home sector

A treatment to infuse hardened metal surfaces with naturally occurring antimicrobial peptides has been developed by researchers at Purdue University.

In other words, the Purdue research team’s technology can create hard metal surfaces that kill bacteria trying to attach to it.

David Bahr, team leader and professor of materials engineering
Continue Reading New technology creates hard metal surfaces that kill bacteria