The European Commission has proposed a change to tuna freezing rules to clamp down on food fraud and the risk of consumers getting sick.
Current rules require vessels to have freezing equipment with sufficient capacity to freeze as quickly as possible in a continuous process and achieve a core temperature
Continue Reading Europe drafts revised tuna rules to tackle fraud
There is little evidence to suggest a big change in microbial risk between freezing food on the use-by date compared to the day before, according to a review.
Food Standards Agency (FSA) guidance states that consumers can freeze pre-packed food up to the use-by date and, once food has been
Continue Reading FSA looks at risks based on use-by date for freezing food
Results of a study on parasites in fish supports a change to European regulation, according to researchers.
Their work found a low risk of Anisakis larvae infection in fish products from European mariculture activities. Mariculture, a type of aquaculture, involves food production for human consumption in marine environments.
The increasing
Continue Reading Scientists call for change in EU fish parasite rules
To keep holiday meals memorable, make sure you don’t forget the after part of the meal — the leftovers.
It’s that time of year again where families and friends get together — either in person or virtually. This may be the first time you’re taking on the labor-intensive task of
Continue Reading Leftovers can easily turn into the nightmare after Christmas
Dutch researchers have advised freezing filet americain to reduce infection risk from the microscopic parasite Toxoplasma.
If filet americain, known in the United States as steak tartare, is frozen for a minimum of 48 hours at a temperature of minus 12 degrees, a Toxoplasma infection can be prevented. Steak tartare
Continue Reading Scientists say freezing steak tartare can decrease Toxoplasma infections
