Five topics were considered to be emerging risks by European experts in 2023 while a wide range of other subjects were considered, according to a recently released report.
The annual report on the European Food Safety Authority’s (EFSA) activities on emerging risks revealed 32 issues were discussed and five were
Continue Reading Five emerging risks identified by EU scientists
Non-pathogenic Listeria, Bacillus cereus, and Staphylococcus aureus have been detected in plant-based products tested in Switzerland.
The study, published in the Journal of Food Protection, assessed the microbiological quality and occurrence of some foodborne pathogens in plant-based meat alternatives from Swiss retailers.
Plant-based meat alternative products have a high
Continue Reading Scientists assess the quality of plant-based products in Switzerland
Researchers from the Netherlands are part of a team studying pathogens in plant-based products.
Scientists will genetically characterize pathogenic bacteria in plant-based products and map their growth and behavior.
The research aims to assist producers in controlling harmful microorganisms in these products.
The study, GRASP (Genomic-driven Risk Assessment of Plant-based
Continue Reading Scientists to study pathogens in plant-based products
The UN Food and Agriculture Organization (FAO) plans to publish reports on cell-based food, precision fermentation, and whole genome sequencing (WGS) in 2024.
FAO and the China National Center for Food Safety Risk Assessment (CFSA) held a meeting on cell-based food production and precision fermentation in Shanghai in November 2023. A report on
Continue Reading WGS and cell-based food on FAO’s 2024 agenda
Shiga toxin-producing E. coli (STEC), Taenia solium, and plant-based products were among topics discussed at the latest meeting of a European network focused on risk assessment.
The Scientific Network on Microbiological Risk Assessment (MRA Network) includes 25 member states plus Switzerland and Norway as observers. It is coordinated by the
Continue Reading EU network highlights key microbial issues
A public-private consortium has been created to investigate the potential food safety and quality issues posed by microbial contaminants in plant-based food products.
Partners in the project will look at microbes that are common in plant-based ingredients, their ability to survive processing, and the risk of growth and toxin production
Continue Reading Consortium to study contaminants in plant-based foods
A plant-based cheese brand has been linked to five serious Listeria infections in France.
The five cases of listeriosis include four pregnant women who gave birth prematurely. They were infected with the same type of Listeria and reported symptoms between April and December 2022. No related deaths have been reported.
Continue Reading Five sick in French Listeria outbreak linked to cheese alternative
– COMMENTARY –
You’ve probably heard a lot about the new plant-based foods — meatless beef and poultry and dairy-free milk, for example, but most people don’t know much, if anything, about them. In fact, the first time you heard about them, you might have said “Forget about that. If
Continue Reading Plant-based meat, dairy and eggs: A game changer or a flash in the pan?
The “Truth in Labeling of Food Products Act” passed by the Louisiana Legislature in 2019 violates the commercial free speech rights of Turtle Island Foods, which produces and packages plant-based meat products marketed and sold in the state and nationwide.
Turtle Island Foods was founded in 1980 and is headquartered
Continue Reading Federal judge strikes down Louisiana labeling law for plant-based meat
PHOENIX — If there was one thing to take away from Tuesday’s session on the food safety concerns of plant-based ‘meat,” it’s that it’s not meat and can’t be approached in exactly the same way.
The session “Novel Foods, Novel Challenges: Food Safety Concerns in Plant-based, Cell-Cultured, and ‘Clean Label’
Continue Reading Experts present on the food safety concerns of plant-based ‘meats’ at IAFP
