The World Health Organization (WHO) has published guidance to help national authorities design and implement risk-based food inspection systems.
Risk-based inspection aims to use resources more efficiently and modernize systems through a scientific and risk-based approach focused on food products and businesses that pose the highest risk to consumer health.
Continue Reading WHO helps countries understand risk-based inspections
Scientists have assessed the use of next-generation sequencing (NGS) methods for norovirus in shellfish.
They found such techniques are ready to substitute current methods despite some limitations.
Bivalve molluscan shellfish (BMS) contamination with norovirus is a significant public health risk. Contaminated foods, such as oysters, may harbor concentrations of viral
Continue Reading Experts review NGS methods for norovirus in shellfish
Denmark has unveiled a new plan to tackle Campylobacter and reduce the number of people getting ill from it.
The Danish Veterinary and Food Administration (Fødevarestyrelsen) said the risk of getting sick from Danish chicken meat has gone down since 2013 and sampling shows the pathogen is more often found
Continue Reading Denmark updates strategy to reduce Campylobacter illnesses
Danish pork replaced travel abroad as the main source of Salmonella infections in 2020, according to figures from the Technical University of Denmark’s National Food Institute.
Danes travelled far less this past year because of COVID-19 restrictions, so going abroad was linked to just less than 20 percent of 614
Continue Reading Danish pork main source of Salmonella infections
Researchers have developed a restricted-access system designed to assist those involved in investigating foodborne illness outbreaks.
The shared and searchable data catalogue of previous outbreaks is called the Global Foodsource Identifier (GFI).
Once it is in use by the international food safety community, researchers hope that GFI will assist during
Continue Reading Researchers hope to help solve foodborne illness outbreaks quicker
The Technical University of Denmark, DTU, has released the results of a research project involving a formula for a freeze-dried starter culture that camel milk farmers can use to make safe, fermented milk products.
Researchers say the formula means a lot for farmers and consumers in Africa. The quality and
Continue Reading Researchers find way to make camel milk safer
The number of Campylobacter infections in Denmark has increased for the third year in a row.
In 2019, the amount of registered Campylobacter infections increased by almost a fifth. A total of 5,389 illnesses were registered, which is an 18.5 percent rise on the 4,547 cases in the previous year.
Continue Reading Campylobacter increase continues in Denmark
A project led by the National Food Institute, Technical University of Denmark, has developed a test method to improve the likelihood of identifying Campylobacter-positive chicken flocks.
Being able to identify Campylobacter-positive flocks before they arrive at the slaughterhouse allows them to be slaughtered after the negative flocks to avoid cross-contamination
Continue Reading Researchers turn to air sampling to detect Campylobacter in chicken flocks
Almost 90 people are part of an outbreak in Denmark from Campylobacter after eating chicken meat from one slaughterhouse.
Statens Serum Institut (SSI), the Danish Veterinary and Food Administration (Fødevarestyrelsen) and DTU Food – National Food Institute investigated the Campylobacter jejuni outbreak.
As part of a project this past year
Continue Reading Campylobacter outbreak from chicken continues in Denmark
Danish officials have solved a Listeria outbreak linked to hummus that first affected people in 2016.
Statens Serum Institut (SSI), Fødevarestyrelsen (Danish Veterinary and Food Administration) and the National Food Institute, Technical University of Denmark were involved in the investigation. SSI is the national institute for surveillance and preparedness of
Continue Reading Long-term Listeria outbreak solved in Denmark
