The Food and Drug Administration advises consumers not to eat, and restaurants and food retailers not to sell and to dispose of oysters illegally harvested from Milford-approved areas in Connecticut because they may be contaminated with toxic substances.

The implicated oysters were harvested on Nov. 12 and Nov. 15 by

Continue Reading FDA issues public warning about certain oysters from Connecticut because of toxins

Researchers have presented updated data on the global disease burden caused by foodborne chemicals and toxins.

The data were discussed at a symposia in Arlington, VA, at the annual meeting of the Society for Risk Analysis. This past month the society updated a 2015 World Health Organization (WHO) publication that
Continue Reading Experts present on foodborne chemical and toxin burden

Changes to the way food is produced, processed and offered to consumers could affect food safety, according to a microbiology society in the United Kingdom.

A Society for Applied Microbiology (SfAM) briefing looked at recent and upcoming developments in food processing, food manufacture and the supply chain, which will have
Continue Reading Changing food sector could impact microbiological safety risks

Researchers at the Australian National University (ANU) have uncovered how Bacillus cereus works and how to combat it.

The team found out how the bacteria interacts with the immune system, discovered how it sustains itself and how symptoms might be treated. The work was published in the Nature Microbiology journal.
Continue Reading Australian scientists discover how to fight Bacillus cereus bacteria

There is a “striking” lack of safety data on wild flowers used at restaurants, according to a review in Denmark.

Of 23 flowers reviewed, nine contained compounds with toxic or potentially toxic effects if eaten, two had unidentified toxic compound(s) and four were flowers from plants with potentially toxic compounds
Continue Reading ‘Striking’ lack of safety data on flowers in food