The European Commission has set new limits for the use of nitrites and nitrates as food additives.
The tighter levels aim to protect against pathogenic bacteria such as Listeria, Salmonella, and Clostridium botulinum, while reducing the exposure to nitrosamines, some of which are carcinogenic.
Based on a previous scientific assessment
Continue Reading EU to tighten rules on use of nitrites and nitrates as additives
A company has been sentenced in New Zealand for adding sulfites to ground beef.
Food manufacturer and wholesalers Machi, operated by Diversity Foods Limited and based in Auckland, was charged under the Food Act 2014 and fined NZD $10,000 (U.S. $6,700) at Manukau District Court.
Sulfites and sulfur dioxide are
Continue Reading NZ company fined for adding sulfites to ground beef
Two veteran food science and human nutrition experts at Iowa State University are worried about food safety eroding and food waste piling up because of millennials’ demands for “clean food.”
ISU Professors Ruth MacDonald and Ruth Litchfield say the individual choices food manufacturers are making to make “clean label” claims
Continue Reading Food safety risks, costs, waste likely to increase in ‘clean’ era
Finding excessive cadmium in imported cooked snow crab, a preservative not permitted in vinegar, and excessive pesticide residues in three vegetable samples made for a busy Friday at Hong Kong’s Center for Food Safety (CFS).
The unit of Food and Environmental Hygiene Department reported the findings going into the weekend,
Continue Reading A busy food safety day in Hong Kong
