Facts
- Acrylamide
- Aflatoxins
- Bisphenol A
- Campylobacter
- Ciguatoxins
- Cryptosporidium
- Escherichia coli
- Giardia
- Glycoalkaloids
- Hepatitis A virus
- Listeria
- Melamine
- Noroviruses
- Ochratoxins
- Okadaic Acid Toxins
- Patulin
- Salmonella
- Scombrotoxin (Histamine)
- Trichinella
Features
- A Question of Confidence – How Food Microbiology Labs Ensure Reliable Results
- A Revolution in the Food Microbiology Laboratories
- Antibiotic Resistance – a Global Food Safety Problem
- Controlling Food Allergens
- How Clean Is Clean? – Rapid Food Hygiene Monitoring Methods
- The Hepatitis A Virus – an Overlooked Cause of Foodborne Disease
- The Natural Alternative – Antimicrobial Compounds Derived From Nature as an Alternative to Synthetic Preservatives in Food
Research
- Antimicrobial Edible Films Could Improve Food Safety
- Flock Behavioral Changes Could Signal Campylobacter Infection in Chickens
- NanoTechnology Helps Prevent Biofilms
- New Method Helps Track Foodborne Disease Outbreaks
- New Research Estimates True Incidence of Food Poisoning in the UK
- New Technique Pasteurises Fresh Shell Eggs
- Researchers Develop Meat Spoilage Nano-sensor
- Some Commercial Coffees Found to Contain High Mycotoxin Levels
- Study Sheds Light on Clostridium Botulinum Spore Germination
- Study Suggests Biofilms Can Form on Reusable Plastic Containers
News
- Extending Egg Storage Times Increases Salmonella Risk
- Fatal Listeriosis Outbreak Linked to Caramel Coated Apples
- FSIS Issues Warning Over Salmonella Risk at Pig Roasts
- Global Food Contamination Data Published
- IARC Classifies Processed Meat as Carcinogenic
- National E. coli O157 Outbreak Reported in the UK
- New Diagnostic Tests Could Hamper Tracking of Foodborne Illness
- New Web Tool for Smoked Fish Producers
- Food Safety in 2014 – the Good, the Bad and the Politics
- What Will Brexit Mean for Food Safety?