An independent strategic review into the future of the agri-food sector here has been announced by Agriculture Minister Edwin Poots MLA and Economy Minister Diane Dodds MLA.
The latest report on pesticide residues in food in the European Union is now available, giving a snapshot of residue levels found in a basket of products widely consumed in the territory.
A total of 96,302 samples were analysed in 2019, 96.1% of whi
Frogs legs made up two thirds of the products irradiated in Europe in 2018 and 2019, but use of the food safety technique continued to fall, according to a report.
The three main commodities are frozen frog legs at 65.1 percent, poultry at 20.6 perce
In the latest FSA Takeaway, two experts discuss some key findings of the Food Allergy and Intolerance Research Programme, how good quality research informs the FSA’s work, and where its next study will lead.
The authentication of food to ensure that it has not been subject to fraud is a significant and challenging task. Currently there is not an internationally recognised official definition of food fraud. A generally accepted concept is that food fraud
Temporary rules covering official controls in Europe because of the coronavirus pandemic have been extended for the fourth time. The implementing regulation covers a variety of activities to ensure food and feed law, as well as rules on animal health
A Kent cutting plant and cold store business which admitted responsibility for hygiene offences has been ordered to pay a total of £9,350.
The operator of KTM Meats Ltd, a white meat cutting plant and cold store, pleaded guilty to using dirty trays e
College of Agriculture Food & Rural Enterprise (CAFRE), Loughry Campus offers a wide range of accredited and non-accredited training courses aimed specifically at the food industry. Like every other aspect of provision, CAFRE has had to adapt the way
Consultation seeking stakeholders’ views on amendments to Retained EU Law for Food and Feed Safety and Hygiene for the end of the Transition Period.
This consultation concerns further amendments to UK food and feed regulations, including those necess
City food inspectors from Shenzhen and Xian, China report finding traces of the COVID-19 virus on the packaging for imported chicken wings and shrimp.
China in June stepped up its scrutiny of imported food, saying the possibility that it could spread
Throughout the 21st century, it is estimated that the number of foodborne illnesses increased due to continual change in production methods, processes, and practices, as well as by changes in consumption habits. According to World Health Organization
We rely on a complex international network of highly efficient supply chains to help put food on our plates.
But due to measures to control coronavirus, supermarkets ran out of esse
The Environment Secretary Michael Gove appointed Henry Dimbleby to conduct this year-long review, and to then set out my recommendations within six months of its completion. Government will then publish an ambitious, multi-disciplinary National Food
Today, amidst COVID-19 lockdown and growing pandemic, global food value chains stand disrupted across all commodities. Food safety has been a growing global concern that is only set to rise in this COVID world. It is in these times that it has become
Animal food and alcoholic beverages are the most seized products
Europol and INTERPOL coordinated operation OPSON 2020 which targeted trafficking of counterfeit and substandard food and beverages. The ninth operation of its kind, it ran from December
This project aimed to develop and validate a multi-species proteomics screening tool for meat species verification in processed meat products. Incidents of food and drink mislabelling and fraud can damage public trust in the integrity of
This is the first in a series of e-seminars which have been designed to disseminate best measurement practice guidance on the application of DNA-based methods for food authenticity testing, has been uploaded to the Food Authenticity Website.
The e-se
The Food Standards Agency has today published the first of three scientific reports, which attempt to compare international food standards.
Bacteria can occur in food and produce stable, permanent forms (spores) which are not killed
when the food is cooked, roasted or baked. If prepared dishes are kept warm at insufficient
temperatures in private and commercial kitchens, any spores that su
