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Darren Davies nfcu food crime dec 22

UK’s food crime unit reveals risks and progress on investigations

By Joe Whitworth on December 13, 2022

Animal by-products, origin declarations, and potatoes are some of the topics on the radar of the National Food Crime Unit (NFCU), according to the agency’s annual update.

Major risks are the conflict in Ukraine and…

Continue Reading UK’s food crime unit reveals risks and progress on investigations
potatoes illustration

Scientists study connection between Clostridioides difficile and potatoes

By Joe Whitworth on May 10, 2022

The role of food in Clostridioides difficile transmission chains still needs to be clarified, according to a study.

Clostridioides difficile infection (CDI) is a notable cause of infectious diarrhea worldwide.

Human-to-human transmission plays a major…
Continue Reading Scientists study connection between Clostridioides difficile and potatoes

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potatoes illustration

Tune into these important food safety tips for cooked potatoes

By Cookson Beecher on September 14, 2020
Analysis

How often have you plopped a left-over baked potato, sill tightly wrapped in foil, on your kitchen counter, thinking you could heat it up or for a meal the next day or cut it…
Continue Reading Tune into these important food safety tips for cooked potatoes

dreamstime_potato spud glycoalkaloids

EFSA assesses health risk of compound in potatoes

By News Desk on August 14, 2020

The European Food Safety Authority (EFSA) has advised peeling, boiling, and frying to reduce a compound in potatoes that can cause poisoning.

Glycoalkaloids are naturally occurring compounds found in plants including potatoes, tomatoes, and eggplant…
Continue Reading EFSA assesses health risk of compound in potatoes

EU to set acrylamide benchmarks in 2018: Don’t burn the toast

By Dan Flynn on July 27, 2017

The European Union and the United States are taking different approaches to a fairly recently discovered chemical that’s been in food as long as men and women have been cooking with fire.

[caption id=”attachment_142359″ align=”alignright”…
Continue Reading EU to set acrylamide benchmarks in 2018: Don’t burn the toast

Three new GMO spuds earn permission from USDA

By Coral Beach on November 1, 2016

Two companies have green lights from the U.S. Department of Agriculture for their non-browning potato varieties that have had their genes altered.

Simplot logo with seedlingsCalyxt, a company based in New Brighton, MN, got the go ahead for…
Continue Reading Three new GMO spuds earn permission from USDA

Potato Industry's New Safety Guide Emphasizes Best Practices

By News Desk on November 12, 2013

Since the potato is rarely consumed raw, it is expected to be excluded from the U.S. Food and Drug Administration’s forthcoming produce rules implementing the Food Safety Modernization Act. In the meantime, spud growers, shippers…
Continue Reading Potato Industry's New Safety Guide Emphasizes Best Practices

Allergen Alert: Dried Potato With Sulfites

By Julia Thomas on March 28, 2012

Strong America Ltd. is recalling a dried potato product imported from China that may contain sulfites, which are not listed on the label.

According to the notice, the recall was initiated after routine sampling by…

Continue Reading Allergen Alert: Dried Potato With Sulfites

Senate Potato Bloc Finds Way Around USDA

By News Desk on October 26, 2011

The question of how many spuds will be served in school lunches has been thrown to the U.S. House of Representatives by potato state Senators Mark Udall, D-CO, and Susan Collins, R-ME.

Udall and Collins…

Continue Reading Senate Potato Bloc Finds Way Around USDA

Letter from the Editor: School Lunches

By Dan Flynn on October 9, 2011

School lunches were associated with fights back in the Stone Age when I was growing up.  As I recall, the fights could happen in at least a couple of ways. 

Inside fights occurred mostly during…

Continue Reading Letter from the Editor: School Lunches

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