More than half of food recalls in the United Kingdom over a 5-year period were due to allergens, according to a recently released study.

Allergen-related recalls increased annually until 2019, peaking at 118 before decreasing to 82 and 84 in 2020 and 2021 respectively. The reduction was potential because of

Continue Reading Allergens dominate UK food recalls, finds study

Believing in certain food safety myths may increase the risk of illness, according to a study.

Researchers looked at how misinformed unscientific beliefs and the consequences of lacking science-based food safety knowledge could impact health.

Many people in the UK, Germany, and Norway believe in food safety myths but views

Continue Reading Study finds link between belief in food safety myths and illness

The frequency of official controls should not be reduced solely based on the existence of a certified food safety management system (FSMS), according to a recent report on a study.

Results from 1,484 official inspections of 110 Finnish sites covering slaughterhouses, other meat establishments, fish and milk plants, and bakeries
Continue Reading Study examines impact of FSMS on compliance with food safety rules

Two studies in different European countries have both emphasized the need to improve consumer awareness and education to prevent botulism.

The first study looked at epidemiological data on foodborne botulism in Western Romania over the past decade. Botulism poisoning is a rare illness caused by toxins produced by Clostridium botulinum
Continue Reading Studies stress botulism education in Romania and Italy

Researchers have developed a restricted-access system designed to assist those involved in investigating foodborne illness outbreaks.

The shared and searchable data catalogue of previous outbreaks is called the Global Foodsource Identifier (GFI).

Once it is in use by the international food safety community, researchers hope that GFI will assist during
Continue Reading Researchers hope to help solve foodborne illness outbreaks quicker

Researchers have provided alternatives to the zero-tolerance approach used in the United States to manage Listeria in low-risk foods.

The U.S. has this method for all ready-to-eat (RTE) foods, regardless of risk profile, so all positive tests prompt a recall.

“A blanket zero-tolerance policy for all RTE foods provides a
Continue Reading Researchers call for change in approach to Listeria in low risk foods