According to scientists, no interventions precisely control Campylobacter on meat.

Several methods have been tested with mixed success. Some showed promise in reducing prevalence in specific stages of production, while others had little to no effect.

The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) document found

Continue Reading Experts evaluate methods to control Campylobacter in chicken meat

Authorities in Finland have assessed the food poisoning risk associated with medium-cooked ground beef patties made from Finnish meat and served in food service outlets.

Medium-rare or medium-done ground (minced) beef patties are associated with the potential for microbiological contamination, especially from Shiga toxin-producing E. coli (STEC). In recent years

Continue Reading Finnish study estimates STEC cases linked to medium-cooked beef patties

According to two UK food agencies, the likelihood of vulnerable people contracting listeriosis from blue cheese is very low.

A Food Standards Agency (FSA) and Food Standards Scotland (FSS) risk assessment found the severity of Listeria monocytogenes infection in vulnerable people is high. However, the frequency of listeriosis in these groups from consumption

Continue Reading FSA and FSS assess Listeria risk from blue cheese

Consumer exposure to inorganic arsenic in food raises health concerns such as skin cancer, according to the European Food Safety Authority (EFSA).

In a risk assessment, EFSA considered the increase in skin cancers associated with inorganic arsenic exposure as the most relevant harmful effect. Experts concluded that ensuring protection against skin

Continue Reading EFSA confirms inorganic arsenic in food risks