Researchers have provided insights into Vibrio parahaemolyticus infections in the United Kingdom, finding the majority in people returning from Southeast Asia.
Scientists analyzed archived Vibrio parahaemolyticus strains isolated from domestic infect
At least two people have died in a Listeria outbreak linked to chilled smoked trout fillets in the Netherlands.
All six sick people have been hospitalized and two died from their infections. Another person has died but no information about the cause
Toxic chemicals are being used by food sellers across Sub-Saharan Africa to improve the look of meat and fish, scientists and food inspectors say, putting the health of millions at risk.
Weak government testing capacities and informal food supply ch
A healthy planet and healthy animals go hand in hand to protect humans from pandemics, says a new United Nations report.
The report warns that diseases such as COVID-19 that can jump from animals to humans are more likely to emerge as animals’ habit
Researchers have found out how Campylobacter can swim faster in stickier liquids, such as in human guts.
Findings could help scientists halt the foodborne bacteria, because they show how the shape of its body and components that help it swim are all
A type of lectin in red kidney beans was behind an outbreak in Denmark earlier this year.
Poisoning left 45 people sick, including 24 on one day, in late April. It was limited to a catering company that delivered food for another business in the Cope
UCC are now taking applications for the next cycle of the Diploma in Speciality Food Production
Please see below brochure and application form:
FSA Chief Executive Emily Miles today called on government, private sector, and civil society to work closer together to address the challenges facing the food system. She was speaking to the Westminster Food & Nutrition Forum seminar: Developing a n
Only one fourth of businesses in England with food hygiene ratings of zero to two are displaying their numbers, according to FSA research.
Almost three quarters of those with a 5 are displaying their rating compared to 45 percent with a 4 and 31 perc
The Food Standards Agency (FSA) has today published its Northern Ireland Annual Report and Accounts for the past financial year. The report covers our performance and activities in 2019/20 across England, Wales and Northern Ireland at a net cost of £
Covid-19 is primarily a respiratory illness, but the virus causing the illness may also be present in the faeces of infected people and therefore wastewater. Bivalve molluscs are marine organisms captured or cultivated for food purposes; whose natura
Organic milk attracts a premium over conventionally produced milk. Reading University and other consortium partners have completed a European Horizon 2020 project using metabolomics and NMR technology on 1,900 samples of organic milk collected on far
The Food Systems Dashboard is a new tool that aims to describe global, regional and national food systems; to assess the challenges for improving diets, nutrition and health; and to guide its users to set priorities and decide on actions.
The need fo
As food is now sourced globally, it is important that the Department of Environment, Food and Rural Affairs (Defra) has a good understanding of the global drivers of food fraud (root causes of why food fraud incidents occur) that impact the UK and wh
IMM provides training in health risk assessment for participants from academia, authorities and industry.
Institute of Environmental Medicine, Karolinska Institutet offers the following course in autu
The 2020 cycle of the waste2zero awards that recognise excellence in Waste Management and Prevention in the out of home food and drink sector, headline sponsored by Bunzl Catering Supplies, is currently open for entries.
2 July 2020 - The Marine Institute has detected levels of naturally occurring compounds in shellfish that can cause illness in human consumers, and are warning people against recreational gathering of shellfish. Increased levels have been detected in
University of California-Davis food scientists found raw milk purchased at retail stores can hold a large amount of antimicrobial-resistant genes if left at room temperature.
Their findings are published in the journal Microbiome.
The FAO and the WHO have put out draft guidance on microbiological risk assessment for food for public comment.
It is intended to provide guidance and a framework for carrying out each of the four components of a microbiological risk assessment, whet
