A survey has revealed a gap in the knowledge of consumers in Germany when it comes to natural plant toxins.
A poll by the German Federal Institute for Risk Assessment (BfR) found just under half of the respondents (47 percent) were aware of plant toxic substances.
The BfR Consumer Monitor
Continue Reading German survey finds low awareness of natural toxin risks
Sometimes a bill about planting potatoes is simply about planting potatoes.
In Colorado, where the Legislature ends on May 8, a bill concerning the planting of uncertified potatoes is already on the governor’s desk.
Colorado potato growers plant more than 52,000 acres annually to produce more than 1 million tons
Continue Reading Potato bill unites Colorado lawmakers
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 the cost-of-living crisis in the UK. For the latter, intelligence is pointing to cost-cutting practices by
Continue Reading UK’s food crime unit reveals risks and progress on investigations
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 role, but other infection sources and routes are under investigation. Clostridioides difficile has been isolated
Continue Reading Scientists study connection between Clostridioides difficile and potatoes
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 up for a potato salad for an afternoon picnic.
STOP. Don’t do that. Why? Because
Continue Reading Tune into these important food safety tips for cooked potatoes
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 (aubergines), and contribute to resistance against pests and pathogens. Glycoalkaloid poisoning can cause acute gastrointestinal
Continue Reading EFSA assesses health risk of compound in potatoes
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.
Reduced acrylamide levels can be achieved by making light golden the target color for
Continue Reading EU to set acrylamide benchmarks in 2018: Don’t burn the toast
Two companies have green lights from the U.S. Department of Agriculture for their non-browning potato varieties that have had their genes altered.
Calyxt, a company based in New Brighton, MN, got the go ahead for its cultivar known as “PPO_KO” and the J.R. Simplot Co. of Boise, ID, has permission
Continue Reading Three new GMO spuds earn permission from USDA
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 and packers now have a guide to best practices to help keep their commodity in
Continue Reading Potato Industry's New Safety Guide Emphasizes Best Practices
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 New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis by Food
