Half of the Romanian consumers are not aware of hazards such as mycotoxins and some pathogens, according to a study.
Researchers found there are gaps in the knowledge of Romanians with the majority not able
Continue Reading Study finds gaps in food safety knowledge of Romanians
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
Continue Reading Researchers call for change in approach to Listeria in low risk foods
Scientists have shone a light on the cause of multiple serious and fatal food poisoning incidents in Uganda in 2019. They found all three outbreaks were caused by a single batch of a type of
Continue Reading Researchers show Ugandan outbreaks caused by single batch of food aid
Poisonous mushrooms were the most common cause of outbreaks in China during a 14-year period, according to a study.
Researchers looked at data reported to the National Foodborne Disease Outbreak Surveillance System from 2003 to
Continue Reading Mushroom poisoning behind most outbreaks in China
An analysis of a Salmonella control program has found it was cost-effective in Hungary, according to researchers.
The authors conducted a retrospective analysis of the Hungarian Salmonella Control Program (HSCP) for 2007 to 2017 to
Continue Reading Study finds Salmonella program was cost effective in Hungary
Researchers have provided insights into Vibrio parahaemolyticus infections in the United Kingdom, finding the majority in people returning from Southeast Asia.
Scientists analyzed archived Vibrio parahaemolyticus strains isolated from domestic infections and travelers into the
Continue Reading Study uncovers data on Vibrio infections entering the UK
Implementation of food safety management systems helped reduce outbreaks in food catering in Singapore, according to a study.
However, reported food hygiene violations did not change after they were applied. HACCP-based food safety management systems
Continue Reading Law change helped reduce outbreaks linked to caterers
Belgian researchers have not exactly said the benefits of raw milk often cited by advocates exist only in their heads, but they’ve come pretty close. They’ve found that the only big difference between pasteurized and
Continue Reading Study: Raw and Pasteurized Milk Differ in Taste, Smell and Safety
