US food safety procedures could be improved if the system was
consolidated suggested a report published on Wednesday by the
Government Accountability Office (GAO), but it failed to define
possible cost savings.
Markos Kyprianou, the new Commissioner for Health and Consumer
Protection in Brussels, will continue in his predecessor David
Byrne's foodsteps, pushing to maintain high levels of food safety
in the EU.
Brussels addresses the issue of consumer cynicism and fear of
agricultural biotechnology in European citizens, setting up a
thematic network on the safety risk assessment of genetically
modified food crops, the Entransfood project,...
The US election has been dominated by Iraq and fears over
international terrorism, but whoever wins next Tuesday will also
have to deal with pressing domestic issues such as improving food
production and safety. Anthony Fletcher reports.
Unsafe food makes almost a third of the globe ill each year,
putting constant pressure on governments and the food industry to
come up with tools to increase food safety and reduce the risk of
The European Food Safety Agency has established a safe level for
the mineral boron, despite the fact that it is not included on the
list of nutrients permitted in food supplements under the new
A new project funded under the EU food quality programme will, for
the first time, unite medical and veterinary expertise in the fight
against zoonoses, report CORDIS. Findings from the research could
lead to savings for the food...
Concerns that uncooked meats and meat products on sale in the UK
could contain high levels of the potentially harmful chemical
1,3-dichloropropanol (1,3-DCP) have proven unfounded following an
investigation by the government-funded...
Green members of parliament in Europe have laid out a ten point
plan to tackle the causes of food scares such as BSE, salmonella
and toxic residues in farmed salmon to 'restore consumer confidence
in the way food is produced,'...
An FSA survey of UK-produced eggs has found that the level of
salmonella contamination is now one third of what it was in 1996.
But one industry expert says that food manufacturers should still
exercise caution, writes Anthony Fletcher.