Ensuring food safety is no easy feat — lots of information is available at the 15th annual Australian HACCP Conference.
Biologically active, biodegradable optical devices made from silk and needing no refrigeration may be used to create edible optical sensors. The sensors could detect harmful bacteria in produce, and be consumed right along with the food.
As jalopeno peppers are established as the cause of the recent Salmonella outbreak in the US, the food industry is demanding more proof before the FDA implicates a food sector. Calls for increased traceability are also being heard.
The European Food safety Authority (EFSA) has published its final scientific opinion on the implications of animal cloning on food safety, animal health and welfare, and the environment.
Tests for Campylobacter and Salmonella could be run on the spot in as little as half an hour using a portable, easy-to-use and cost-effective chip system that prepares samples and performs DNA tests on bacteria on the spot.
A team of researchers has produced new antimicrobial coatings with potential to prevent microbial contamination without the need to be wet.
The tomato is being blamed for causing salmonella infections across the US but the location and source of the infection has not been established. So the tomato industry and the tomato's reputation are possibly suffering unfairly.
Foodborne viruses are a common, and probably the most under-recognised, cause of outbreaks of gastroenteritis. The prevention of foodborne viral illness depends on the quality of raw materials, staff education and a high level of awareness in the manufacturing industry. In this three-part article, the Institute of Food Science & Technology’s April 2008 Information Statement will bring food producers up to date with this important topic.
The original source of all foodborne viruses is the human intestine. They cannot grow in food. Part two of this series looks at how these viruses are transferred to our food sources and examines current detection methods.
Foodborne viruses are hardy and may survive for prolonged periods in foods or the food handling environment, as well as persisting in aquatic environments. Part three addresses the control methods necessary for hygienic food manufacturing.
NZFA's risk management policy has been found to be aligned with international best practice.
The Australian HACCP Conference Series finished in early August, and the winners of the various awards are now in.
New Zealand has been acknowledged for some time as having among the highest recorded cases of campylobacteriosis in the developed world
Food Standards Australia New Zealand (FSANZ) has released details of proposed changes to the Food Standards Code and invited comments from individuals and organisations with an interest in the regulation of food.
Food Standards Australia New Zealand (FSANZ) wants the public to voice their opinions on the issues that could affect their health and the food they eat.