Two studies have analyzed data from the European Rapid Alert System for Food and Feed (RASFF) portal to examine mycotoxins in nuts and hazards in seafood.
In the first study, scientists analyzed reports from RASFF on nuts and nut products contaminate
The Food Standards Agency (FSA) has expressed concern that local authorities do not have the resources to deliver food controls.
Local authorities are responsible for enforcing compliance with food safety and standards legislation for food businesses
The Food Standards Agency (FSA) along with Food Standards Scotland (Opens in a new window) (FSS) and the UK Health Security Agency (Opens in a new window) (UKHSA) is reminding consumers to take care when handling and cooking poultry products at home,
The World Health Organization (WHO) has called for experts to contribute to work on the economic impact of foodborne diseases.
WHO is in the process of updating global estimates on the public health burden of foodborne infections. This will look at p
Standards on the control of STEC, for water reuse and the use of remote audits were adopted at the latest Codex Alimentarius Commission session.
Maximum Residue Limits (MRLs) for zilpaterol hydrochloride in different animal origin products have also
Most people think of foodborne illness outbreaks as spanning a few days or weeks. But, with current technology, disease detectives can find patients of a single outbreak spread across several years and multiple states.
That is the case with an ongoin
The Food Standards Agency (FSA) has warned people not to buy or eat several types of counterfeit chocolate bars.
The alert comes after reports of fake branded chocolate being found on sale and follows an incident of people falling sick after eating c
Try your hand at this issue’s quiz and you could be in with a chance to win a fantastic prize!
Question 1 What allergen labelling law affects prepacked for direct sale (PPDS) foods in Northern Ireland?
Question 2 A pre-workout snack should be high in.
A safe and tasty Christmas with safefood
This December, safefood is reminding home cooks to use a meat thermometer when cooking their Christmas turkey: just pop it in the thickest part of the turkey and when it reaches 75 degrees Celsius, it’s both
A safe and tasty Christmas with safefood
This December, safefood is reminding home cooks to use a meat thermometer when cooking their Christmas turkey: just pop it in the thickest part of the turkey and when it reaches 75 degrees Celsius, it’s both
A forensic toxicologist and forensic science lecturer, Dr Geraldine Dowling’s current focus is on metabolomic data management.
Dr Geraldine Dowling is a forensic toxicologist, lecturer in forensic science, and chief executive officer/chairperson of
Meeting the needs of coeliac customers can be very lucrative for Irish businesses, as Frances Buckley explains
Frances Buckley is an applied culinary nutritionist, licenced food safety trainer and chef with over 25 years of professional cooking experi
Following the International Heads of Food Agencies Forum, Bernie Commins speaks to FSAI Chief Executive, Dr Pamela Byrne
The Food Safety Authority of Ireland (FSAI) recently welcomed global food regulators to Dublin for the fourth annual Internationa
EFSA and its sister agencies providing scientific advice on environment, public health and food safety have published a joint statement to express their common commitment to support the One Health agenda in Europe.
More details have been shared about a major E. coli outbreak linked to salad and other past incidents in the United Kingdom.
Presentations at the European Scientific Conference on Applied Infectious Disease Epidemiology (ESCAIDE) covered a large E. c
A record number of trade issues were raised at the latest World Trade Organization (WTO) meeting on safe food.
Delegates at the WTO Committee on Sanitary and Phytosanitary (SPS) Measures meeting in November addressed specific trade concerns relating
Shiga toxin-producing E. coli (STEC), Taenia solium, and plant-based products were among topics discussed at the latest meeting of a European network focused on risk assessment.
The Scientific Network on Microbiological Risk Assessment (MRA Network)
Historically, safety assessments of chemicals in food and feed (as well as for medicines, consumer products, industrial and other chemicals) have relied on evidence from animal experiments. This core practice in evaluating risks from chemicals has, b
Smoke flavourings do not have the same preservative function but when added to foods they give them a smoky taste.
EFSA has assessed the safety of eight[1] smoke flavourings on the EU market, the authorisation of which was due for renewal, according
The National Measurement Laboratory at LGC are leading on an UK Food Standards Agency funded project investigating the utility and potential of POC technologies in the food sector and have devised this questionnaire to support the evidence building p
