New evidence by the Food Standards Agency (FSA) has found some people are taking food safety risks because of money pressures and rising energy costs.
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FAO and WHO shine food safety spotlight on seaweed
Posted by safefood Knowledge Network on October 18, 2022 at 12:09pm
The FAO and WHO have highlighted a range of food safety hazards linked to eating seaweed plus a lack of data and regulation.
The United Nations Food and Agriculture Organization (FAO) and World Health Organization (WHO) said there was a need for a ri
Things you need to consider when setting a shelf life
Posted by safefood Knowledge Network on October 14, 2022 at 10:30am
The shelf-life of a product is the time that it remains acceptable to eat. Within the shelf life the product will remain safe and retain the desired sensory, chemical, physical and microbiological characteristics.
Understanding shelf life is essentia
Public consultation on nitrosamines in food: draft opinion explained
Posted by safefood Knowledge Network on October 14, 2022 at 10:29am
Nitrosamines (or more formally N-Nitrosamines) are chemical compounds that can form in food as a result of food preparation and processing. They have been found in several types of foodstuffs such as cured meat products, processed fish, cocoa, beer a
FSA publishes guidance for industry on Mechanically Separated Meat
Posted by safefood Knowledge Network on July 3, 2025 at 11:55am
Food Standards Agency updates guidance allowing CBD businesses to reformulate products on the Public List for safety reasons
Posted by safefood Knowledge Network on July 3, 2025 at 11:54am
Bird flu: EFSA analyses situation in US and tracks possible routes of spread
Posted by safefood Knowledge Network on July 3, 2025 at 11:51am
Knowledge Network Training Event: An introduction to product shelf life for small food businesses
Posted by safefood Knowledge Network on September 23, 2020 at 1:00pm
What does whole genome sequencing tell us
Posted by The Food Chain on September 12, 2023 at 10:42am in Microbiology
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