The UN Food and Agriculture Organization (FAO) has issued a call for data and experts relating to parasites in food.
Approximately 30 percent of foodborne illnesses globally are caused by
A food safety barometer in Belgium has found improvements in the country during the past decade.
The purpose is to measure food safety and enable evidence-based risk management and policy
According to findings of a control operation in Finland, the risk management of ground beef steaks served medium in restaurants needs improvement.
The environmental department of the Oulu region analyzed
A new approach could improve risk management decisions around Shiga toxin-producing E. coli (STEC), according to a study.
Risk classification and management of STEC isolated from food has been hampered
The first event for a group of food safety professionals created by the World Health Organization (WHO) focused on the role of science in the Codex Alimentarius Commission.
The WHO’
The Institute of Food Science and Technology (IFST) has published a food safety guide for directors of companies in the sector.
The group said it hopes to reinforce placement of
The chief scientists of FAO and WHO highlighted the role of science in keeping food safe while stressing the importance of technology during a webinar earlier this week.
The virtual
There is not a one size fits all solution when it comes to managing chemical hazards, according to PepsiCo.
Alex Mendes, vice president of global food safety and microbiology at
National studies on foodborne diseases are needed to help a country set its food safety priorities, according to researchers.
An international team said precise national estimates are essential to rank
More than half of respondents, including people from the U.S., to a survey feel food safety is a top three global issue.
The study from the Mars Global Food
Spanish scientists have proposed additional requirements for the marketing of raw milk but have not gone as far as to ban it.
European regulation allows unpasteurized milk for direct human
Belgian experts have highlighted the importance of assessing food safety when looking at the changing dietary habits of consumers.
The Scientific Committee provides advice on risk assessment and management in
