Discussions on Vibrio in seafood have revealed a number of developments in recent years, according to a report.
Raw shellfish such as oysters and clams are the most common foodborne source of vibriosis.
The Food
Continue Reading Experts assess progress on ways to tackle vibrio in seafood
There is no such thing as zero risk when it comes to food safety, according to researchers.
Consumers, industry and governments typically desire foods that are free of any risk but scientists said zero risk
Continue Reading Researchers say zero risk not possible in food safety
New rules on the transparency of Europe’s risk assessment process in the food chain have come into force.
When a company wants to market a new food additive, pesticide or GMO, it submits studies to
Continue Reading EU rules on risk assessment come into force; reviews continue
Experts will discuss updates to the WHO’s strategy for food safety later this month.
The international organization’s Technical Advisory Group (TAG) on Food Safety is scheduled to meet virtually for the first time from Feb.
Continue Reading Experts to kick-off discussion on international food safety strategy
Researchers have modeled and estimated cross-contamination in consumer kitchens during a European Food Safety Authority (EFSA) program.
The model was used to work out the impact of cross-contamination routes for different scenarios. Effectiveness of several
Continue Reading Scientists in EFSA program look at cross-contamination in the home
Changing consumer behavior is driving many of the emerging issues in food safety, according to experts.
This factor was identified for half of the 13 issues discussed in 2019 by emerging risk specialists as part
Continue Reading Consumer trends behind many emerging food safety issues
A German risk assessment agency has advised vulnerable people only to eat fish and seafood that has been thoroughly cooked because of the risk of listeriosis.
The German Federal Institute for Risk Assessment (BfR) told
Continue Reading German agency warns of Listeria risk in fish
FAO and WHO experts are to look again at Listeria monocytogenes in ready-to-eat (RTE) foods.
The move by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) is due to developments in
Continue Reading FAO and WHO to relook at Listeria in RTE foods
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
The FAO and the WHO have put out draft guidance on microbiological risk assessment for food for public comment.
It is intended to provide guidance and a framework for carrying out each of the four
Continue Reading FAO and WHO publish draft on microbiological risk assessment
Ochratoxin A in food poses a health concern for most consumer groups, according to a European Food Safety Authority (EFSA) assessment.
Ochratoxin A (OTA) is a mycotoxin naturally produced by molds that can be found
Continue Reading EFSA: Ochratoxin A in food likely poses health risk; licorice cited
