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Abstract


Knowledge of thresholds constitutes a critical requirement to assessing the risk from allergens, as they are a characteristic of the hazard that allergens present to the food-allergic population.

FAO and WHO reconvened the Ad hoc Joint FAO/W

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Abstract


Background: The disinfection process represents an important activity closely linked to the removal of micro-organisms in common processing systems. Traditional disinfectants are often not sufficient to avoid the spread of food pathogens; th

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Statistics on six diseases causing the most food and waterborne infections in Europe have been published by the European Centre for Disease Prevention and Control (ECDC).

The most recent data shows hepatitis A cases in 2021 were at their lowest since

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