The herbal products, sold worldwide as medicines or foods, are perceived as low risk because they are considered natural and thus safe. The quality of these products is ineffectively regulated and controlled. The growing evidence for their lack of au
dna (3)
Our understanding of how microflora changes in a product during its shelf-life is incomplete - especially for spoilage organisms. We also do not fully understand the impact of naturally occurring microbes on any contaminating pathogens. Our new membe
The Food Safety Authority of Ireland (FSAI) today revealed that it now has a new DNA scanning tool to identify the entire DNA content of a food. The new analytical tool can proactively identify all the ingredients and their biological sources in a fo
