Experts in Belgium have taken part in an exercise to improve management of foodborne outbreaks in the country.
The event, coordinated this past month by Sciensano, the national public health
Ferrero has received the all-clear at a factory behind a Salmonella outbreak after no problems were found during the initial approval period.
The company revealed it had been given final
A Salmonella outbreak linked to Kinder chocolate has sickened more than 450 people, based on the latest figures.
Only 10 cases have been reported in the month since the previous
An additional 200 outbreaks were recorded in Belgium in 2021 versus the year before, according to the Federal Agency for the Safety of the Food Chain (FASFC).
There was a
Barry Callebaut is bracing for a significant financial impact after stopping production because of Salmonella contamination at a factory in Belgium.
Although the full effect of the incident is still
Barry Callebaut has halted production at one of its factories in Belgium after detecting Salmonella.
The company found the positive production lot on June 27 and blocked all chocolate products
The Belgian food safety agency has given the green light for Ferrero to resume production at the factory behind a large, International Salmonella outbreak.
The Federal Agency for the Safety
A warning about champagne contaminated with ecstasy in Europe that is behind one death has been extended.
More than three months after the alarm was first raised, authorities believe another
Belgian police have made six arrests as part of a fraud investigation involving horses and other animals.
Police searched eight addresses in Antwerp and Namur and four men between the
Ferrero USA has recalled two Kinder brand chocolate products in the United States. Almost 150 children in Europe and the United Kingdom have been infected with Salmonella that has been
The Belgian food agency’s consumer contact point received almost 4,000 complaints in 2021.
The 3,929 complaint count is up slightly from 3,605 in 2020, but this
Whole Genome Sequencing (WGS) provides new opportunities for improving bacterial food safety but also brings with it some concerns, according to Belgian experts.
An opinion by the Scientific Committee of
