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Europe: 4 universities open center on food safety

The National Food Institute, Technical University of Denmark has partnered with three institutions to advance global food safety and tackle challenges such as antimicrobial...

Asia Pacific: Company offers free tests on bacteria presence in facilities

Initial Hygiene is offering complimentary Structured Hygiene Surveys (SHS) using Lumitester technology for quick and accurate detection of bacteria build-up and surface contamination, particularly...

Europe: Region reports Salmonella Enteritidis outbreak

Seven countries have reported human cases of Salmonella Enteritidis between May 1 and October 12, 2016 (112 confirmed and 148 probable). Cases have been reported...

Asia Pacific: Scientists find way to prevent frankfurter fraud

Scientists have devised a method that could help prevent frankfurter fraud, which is especially important for those who can't eat certain types of meats....

Americas: Clariant releases desiccant canisters for safety

Clariant, through its Healthcare Packaging business unit, is introducing desiccant canisters with bright red labeling to better differentiate them from drug products. Displaying an...

Americas: Seeing bacteria glow in the dark

Scientists looking for traces of E. coli O157:H7 contamination in foods soon could have a new detection method on their hands - turning off...

Europe: Researchers find seaweed specie a viable food preservative

Bladderwrack seaweed from Danish waters contains antioxidants, which can effectively prevent fatty acids from becoming rancid in a number of products. This is the...

Americas: More consumers feel unsafe over prepared food in supermarkets, finds analysts

With the rise of the grocerant — supermarkets that offer prepared, restaurant-style foods — comes consumer concerns regarding food safety. Although the majority...

Europe: DNA shows food labeling accuracy

Mapping a food’s DNA could in the future be used as a tool to check that the product contains the ingredients stated on the...

Americas: Rapid, low-temperature process prolongs milk’s shelf life

A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of one...

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