According to a study in Norway, people staying in basic cabins were more likely to report illness than those who were at home or in a cabin of high standard.
A survey has shown how rising prices are prompting people to take more food safety risks in an attempt to save money, according to recently released research.
The Food Standards
The presence of foodborne pathogens in raw beef imported into the European Union is low, according to a study.
Microbiological quality of 100 raw beef samples sent to the EU
The European Commission has published long-awaited plans to update the rules around Listeria monocytogenes in ready-to-eat (RTE) foods.
The draft regulation removes a section about the absence of Listeria in
The number of Campylobacter cases reported in 2023 in Austria remained stable compared to the year before, according to recently released statistics.
In 2023, 6,271 cases of campylobacteriosis were
Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep.
Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been
The Food and Drug Administration continues using import alerts to enforce U.S. food safety regulations for food from foreign countries. The agency updates and modifies the alerts as needed.
According to recently released figures, the number of Campylobacter cases in England decreased in 2022.
Reported infections fell from 55,642 in 2021 to 54,461 cases in 2022, a
New Zealand Food Safety has advised people not to consume a brand of unpasteurized, raw fruit juice as the company behind the products was not registered.
The agency said it
A study in Turkey has found nearly 40 percent of chicken products sampled contained Salmonella.
Researchers investigated prevalence, antibiotic resistance, and genomic diversity of Salmonella in raw poultry meat products
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
Bacterial populations remain stable despite cleaning efforts in ready-to-eat food facilities, according to researchers.
Scientists from the Quadram Institute and UK Health Security Agency (UKHSA) are working on how Listeria
