By Roy Betts, Fellow at Campden BRI, UK
When microbiologists are asked to do microbiological testing, they often begin by asking themselves one simple question: “What should I test for?”
Why this question?
Specific microorganisms can be associated
Journalist David Burrows looks into the growing issue of adulterated or “funny” honey and its damaging impact.
There is a problem with honey and the bees that make it. “I am scared,” says Federico Facchin, policy advisor at Copa-Cogeca, which repres
safefood Sectoral Food Safety Review: The Beef Sector by journalist Nick Hughes
The sound and smell of meat cooking on the barbecue is one of the great signifiers of summertime. With coronavirus restrictions easing and people once again able to congr
It was August 2018 when China notified the World Organisation for Animal Health that African Swine Fever (ASF) was in the country. By September 2020, twelve countries in the EU had ASF cases, including Germany, one of the biggest exp
Dr Joost L.D. Nelis on how smartphone hyphenated biosensors can revolutionise food safety testing
Food contamination can slip through the cracks of the safety network. Food travels from the farm to the consumer’s fork through a complex globalised net
David Burrows looks at the possibility of algae and microalgae becoming a regular part of our diets.
The International Space Station is currently testing a new photobioreactor that uses algae to convert the carbon dioxide produced by its astronauts i
by Nick Hughes
When the fast food giant KFC gave the public an insight into the life of its birds in July this year, the results may have come as something of a shock. The company revealed that on farms supplying its UK & Ireland business more than a
Bertrand Emond, Head of Membership and Training at Campden BRI in Gloucestershire, England explains why food safety is good business.
“Culture matters... Failure to understand culture and take it seriously can have disastrous consequences for an o
Should insects be on the menu?
In some parts of the world edible insects are a common dish. Should those of us in the west be considering them as a food source too, asks journalist David Burrows.
In the west, insects are not part of our traditional
The Economic Effects
COVID-19 has thrown the global economy into a crisis that threatens to surpass the economic and financial damage inflicted back in 2007/08. It has shut down large swathes of the global economy and has caused a dramatic collapse
Threats to our food supply are more predictable than we think. Governments and businesses need to adopt a more defensive mindset, argues journalist Nick Hughes.
You don’t have to go far back in history to a time when the supply of food was synonymous
New approaches for protecting our favourite foods
The potato blight (Phytophthora infestans) that caused the Great Irish Famine of the mid-nineteenth century, continues to be the primary disease affecting potatoes. In the UK, potato farmers spend £55
Plastic pollution of the oceans is an environmental disaster, but is there a food scare lurking beneath the waves too? Journalist David Burrows reports.
Last year’s Volvo Ocean Race lasted eight months and covered 45,000 nautical miles. En route, one
It has been said that the first step to solving a problem is to recognise there is one. Scientists, campaigners, policy experts, consultants and even some major companies have been saying for some time that the food system is broken.
However, at the
The potential for technology to transform our current food system is much vaunted, but there are question marks over who really stands to benefit. Journalist Nick Hughes reports.
Human progress has been inextricably linked with the supply of food for
By Journalist Nick Hughes
There’s a growing realisation among governments, academics and businesses that long-term food security can only be achieved if that same food can be produced within the capabilities of our planet.
What exactly do we mean
By Professor Alan Matthews
The UK announced it intended to withdraw from the EU on 29 March 2017 after more than four decades of membership. During this period trade has been facilitated between the EU Member States by an increasingly integrated re
By Phelim O’Neill
While Ireland and the UK were both members of the EU, a uniform standard of food production was in place. This wasn’t just the case between the UK and Ireland, it applied to all of the twenty-eight countries that made up membershi
