Chocolate maker Cadbury has recalled two products in mainly Muslim Malaysia after traces of pig DNA were found during a routine check for non-halal substances.
"Cadbury has voluntarily removed two of its products from the shelves," said the Malaysian
Every company that applied for approval export dairy products to China has been approved after stringent audits by Chinese authorities.
The Minister for Agriculture, Food and the Marine, Simon Coveney welcomed the results today and said that every co
Research conducted by the University of Hertfordshire, UK, and commissioned by the UK Food Standards Agency (FSA), investigated what happens in household kitchens to assess food safety risks in domestic environments.
The study revealed that food safet
Reducing human infection from campylobacter is the Food Standard Agency’s highest priority – and that means farmers through to supermarkets must play their part.
The reason, according to Javier Dominiguez Orive, deputy veterinary director at the FSA,
An EU wide report on pesticides in food has found that more than 53% of the samples tested had no measurable trace of pesticide residues, while 1.1% of those tested were found to be above the legal limits for pesticide levels.
Treating food products with select bacteriophages—viruses that target and kill bacteria—could significantly reduce concentrations of E. coli, a new study shows.
In the study, an injection of bacteriophages—also known informally as “phages”—nearly era
A lab on a disc has been created which researchers claim can detect pathogens in 30 minutes.
Irish Maritime Development Office
The Irish Maritime Development Office (IMDO) was established by Statute in December 1999 and commenced operations in July 2000, operating as part of the Marine Institute. It is Ireland’s national dedicated developmen
Summer Workshop: “PREDICTIVE MICROBIOLOGY MODELLING IN FOODS”
Objective: To provide, in theoretical and practical sessions, a clear understanding of the different approaches to mathematically describe the dynamics of microorganisms in foods, using th
