More details have been shared about the process of developing models to improve knowledge about the risks associated with Listeria monocytogenes.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) revised the 2004 Listeria models.
The Joint FAO/WHO Expert Meeting on Microbiological Risk
Continue Reading Full report on Listeria models work published
A risk assessment in Norway has supported previous findings showing it is unlikely that Echinococcus multilocularis will be imported into the country via contaminated produce.
The Norwegian Scientific Committee for Food and Environment (VKM) reviewed data on the contamination of fresh produce with the parasite, the spread of Echinococcus multilocularis
Continue Reading Produce parasite role ‘unlikely’ finds Norwegian assessment
Scientists have said that a type of small organic arsenic species found in some foods can pose a health risk.
The European Food Safety Authority’s (EFSA) risk assessment revealed that exposure to dimethylarsinic acid (DMA) compounds raises a health risk, while monomethylarsonic acid (MMA), does not pose a concern for any
Continue Reading EFSA finds health risk in arsenic assessment
According to a Dutch assessment, there is a high level of uncertainty around the risks posed by eating bushmeat.
The Office for Risk Assessment and Research (BuRO), part of the Netherlands Food and Product Safety Authority (NVWA), looked at the microbiological and chemical risks to consumer health from the consumption
Continue Reading Uncertainty hampers Dutch bushmeat risk assessment
The Food and Agriculture Organization of the United Nations (FAO) and food manufacturer Mars have renewed their partnership on food safety.
Maximo Torero, FAO’s chief economist, and Dr. Abigail Stevenson, chief science officer for Mars, signed a Memorandum of Understanding (MoU) to promote better understanding and application of Codex Alimentarius food
Continue Reading FAO and Mars extend food safety partnership
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
Shiga toxin-producing E. coli (STEC), Taenia solium, and plant-based products were among topics discussed at the latest meeting of a European network focused on risk assessment.
The Scientific Network on Microbiological Risk Assessment (MRA Network) includes 25 member states plus Switzerland and Norway as observers. It is coordinated by the
Continue Reading EU network highlights key microbial issues