The Food Standards Agency’s chief scientific advisor has said potential trends in foodborne infections must be monitored after a decline during the COVID-19 pandemic.
Robin May said data from the past 12 months shows a substantial drop in foodborne d
COVID-19 has obviously been devastating for almost every aspect of the food industry, but perhaps a calling for food delivery. Even at the earlier stages of the pandemic, the total number of food delivery users rose to 22.5 million – a 9.8% increase
If the word for 2020 in food safety was adaptation, the word for 2021 will be resilience. COVID-19 will continue to challenge food and beverage manufacturers, and resilience will be needed to address those challenges successfully.
The food industry i
Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.
Testing whether a cleaning chemical or sanitiser inactivates a virus is challenging. Working with a human pathogen can also be fraught with problems. One way ar
Europe urgently needs to make its food system more sustainable – or else face growing food insecurity and health impacts – and the coronavirus pandemic offers us an opportunity to push for change, according to Professor Peter Jackson.
Prof. Jackso
A healthy planet and healthy animals go hand in hand to protect humans from pandemics, says a new United Nations report.
The report warns that diseases such as COVID-19 that can jump from animals to humans are more likely to emerge as animals’ habit
The Food Standards Agency (FSA) has today published the findings for waves one and two of the Covid-19 Consumer Tracker.
There have been long queues as drive-through restaurants reopen, pubs have sold takeaway pints in the warm weather and supermarket deliveries remain elusive for many.
But what are the Covid-19 risks if you get a takeaway or a delivery?
Food authenticity experts have said an increase in food fraud is inevitable because of the coronavirus outbreak.
The Food Authenticity Network Advisory Board had a meeting earlier this month and, given the disruption to global supply chains caused by
EIT Food launches COVID-19 Bridge Fund for EU agrifood startups that have been affected by coronavirus as part of the EIT Crisis Response Initiative.
This call is open to all European food & agri startups and scaleups (based in a Member State of the
Experts have urged caution in interpreting a decline in foodborne illness figures in the United Kingdom and Ireland during the coronavirus outbreak as an actual drop in infections.
Public Health England (PHE) said it is not yet possible to know the i
This FoodAlert will examine how consumers are demanding more packaging for fresh produce and open food as a result of Covid-19. It will then conclude with the implications of this for Irish suppliers.
We are in the midst of a crisis that has elevat
While farming had escaped the direct impact of the pandemic initially, farm-gate prices are now beginning to be impacted negatively across all commodities.
The beef sector was already under pressure before this crisis and prices have fallen a further
New guidance from FRC calls for changes within government, to improve resilience in the food system and withstand shocks, such as those from Covid-19
In response to the current pandemic, our virologist Martin D’Agostino and his team are developing methods to help the food industry control SARS-CoV-2 and detect its presence in a working environment
What is the risk of COVID-19 infection from food products?
Despite the large scale of the pandemic, there has been no report of transmission of COVID-19 via consumption of food to date. Therefore, as stated by the European Food Safety Authority, there
Bringing together trusted global food industry coverage from across our universe of B2B titles to provide rolling updates and breaking news on the implications of COVID-19 for the food sector.
This Wednesday, at 5pm UK time, our virologist Martin D’Agostino will be presenting at the webinar: COVID-19 and the Food Industry: What Industry Professionals Need to Know. Martin will discuss the main questions he has been asked by food businesses
March 2020 was a month unlike any of us have experienced before. Beyond the transition to working remotely and the seemingly endless video meetings and webinars, we’ve collectively learned a lot about coronaviruses, environmental stability, inactivat
