Audits in Luxembourg and Hungary have found positives in the system for meat controls but also areas that need addressing in both countries.
The DG Sante audit in Luxembourg in
Two audits by the European Commission’s health and safety unit have looked at checks on the food of non-animal origin (FNAO) in Hungary and Bulgaria.
A DG Sante audit,
A Salmonella contamination incident has continued to affect Barry Callebaut in regions including North America, based on sales figures from the company.
An issue at the Wieze factory in Belgium
A Barry Callebaut chocolate factory in Belgium is back operating at full capacity after a Salmonella contamination scare earlier this year.
Cleaning of the factory in Wieze is nearing completion
Contaminated food could be playing a role in an increase of Hepatitis A infections, according to European officials.
Clusters and outbreaks of hepatitis A virus (HAV) genotype IB with four
A berry mix has been recalled across Europe after a number of people were sickened in Hungary by Hepatitis A.
Two sizes of Ardo Fruitberry mix were recalled after the
Barry Callebaut is to resume production at its factory in Belgium that was involved in a Salmonella contamination incident beginning next month.
Cleaning of the chocolate lines affected by the
The contaminated raw materials that forced Barry Callebaut to halt chocolate production in Belgium came from Hungary.
One batch of lecithin was unloaded at the Wieze factory on June 25.
Young people have a limited understanding of foodborne microbes and underestimate the risks and consequences of illness, according to a study.
Researchers from the European Union’s project SafeConsume interviewed
Hungary’s food agency has launched a survey to find out more on people’s habits related to quick-frozen vegetables.
The National Food Chain Safety Office (Nébih) said it would
The impact of Salmonella infections on consumers’ wellbeing has been estimated to be “very significant” by researchers in Hungary.
Salmonellosis is one of the most frequent foodborne illnesses in Hungary.
Researchers have studied the relationship between consumer practices, kitchens, and the risk of cross-contamination with pathogens in Europe.
Participants from 87 households in six European countries were observed and interviewed
