Senegal has improved detection of residues and contaminants in food products thanks to international help.
The four-year project strengthening laboratory capabilities for analyzing veterinary drug residues and contaminants in food began in 2016. It is expected to boost consumer and market confidence and make the country’s exports of agricultural and
Continue Reading Senegal project improves food safety capability
The European Food Safety Authority (EFSA) is to host a virtual meeting in October on climate change.
Scientists led by EFSA have developed a way to judge possible effects of climate change on emerging risks for food safety. It includes scoresheets that characterize potential impacts climate change could have on
Continue Reading EFSA to host meeting on climate change and food safety
More than 1,000 product warnings, recalls and notices for food, food contact materials, cosmetics and toys were published in Austria between 2010 and 2019.
The main reasons were residues, microorganisms and contamination by foreign material. Most commonly affected products included toys, cereal products, meat products and dairy.
During this period,
Continue Reading Austria records more than 800 food recalls in past decade
The Federal Office for Consumer Protection and Food Safety (BVL) in Germany has called on manufacturers and importers to increase checks to ensure the safety of spices.
Industry is responsible for the quality and compliance of spices with maximum residue levels. The agency told those involved in the sector, particularly
Continue Reading BVL calls on industry to step up controls on spices
More than three quarters of Germans consider food sold in the country to be safe to eat, according to a recent report.
Results come from a representative population survey by the German Federal Institute for Risk Assessment (BfR). A total of 17 percent of respondents said foods offered for sale
Continue Reading Survey finds most consider food sold in Germany as safe
The impacts of climate change could potentially increase foodborne disease, according to the Food and Agriculture Organization of the United Nations (FAO).
An FAO publication has identified and attempted to quantify some current and anticipated food safety issues associated with climate change.
Hazards considered are foodborne pathogens and parasites,
Continue Reading FAO: Climate change is changing food safety landscape
The system for monitoring chemical contamination of food in France works well most of the time but has some gaps, according to ANSES.
The French Agency for Food, Environmental and Occupational Health & Safety (ANSES) assessed the surveillance and control scheme in place between 2010 and 2014 for inorganic and
Continue Reading ANSES finds system to monitor chemicals in food largely effective
European authorities have uncovered an operation allegedly making products out of decomposed apples, contaminated with mycotoxins and other toxic chemicals, unsuitable for human consumption and dangerous for public health.
Italian and Serbian authorities said they cracked the fraud ring that engaged in production and trade of allegedly organic food and
Continue Reading Officials bust gang in organic fraud case involving rotten apples
Scientists have developed a method to detect two types of mycotoxins in wheat products.
Researchers from the European Commission’s Joint Research Centre (JRC) and CNR-National Council of Italy developed the method based on infrared spectroscopy to find Deoxynivalenol (DON) in wheat bran and Ochratoxin A (OTA) in durum wheat. Research
Continue Reading Researchers develop screening method to find mycotoxins in raw wheat
Less than a third of people in Germany have heard of Campylobacter, according to a survey by the German Federal Institute for Risk Assessment (BfR).
Campylobacter, the most common bacterial pathogen of diarrheal diseases, was better known than last year, but still only 28 percent of people had heard of
Continue Reading Most Germans have heard of Salmonella but not Campylobacter
