The UK’s Food and Drink Federation has repeated its pleas that it wants to keep trading ties closely aligned with the EU’s after British prime minister Boris Johnson dismissed fears about food standards as ‘mumbo jumbo’ and implied that GM food imports...
Policy experts have sounded a warning if the UK agrees a post-Brexit trade deal with the US, claiming chemical disinfectants used on American poultry pose a risk to consumers and workers.
special newsletter: hygiene, cleaning and sanitation
A different method to generate gaseous chlorine dioxide (ClO2) can be used in cold food storage areas under certain conditions, according to a European Food Safety Authority (EFSA) panel.
An EFSA panel has called for more data on the impact of processing on chlorate residues in food but said total daily intake at the highest estimated amount is unlikely to exceed safe levels.
Attempts to kill seven-day old Salmonella biofilms is ‘extraordinarily difficult’ if not ‘impossible’, according to researchers who used different disinfectants.
Combining essential oils is better than single treatments when looking to stop the growth of some spoilage bacteria on vegetables, according to research.
Birko is offering a peroxyacetic acid (PAA) based formulation, Birkoside MP-2, that has been shown effective against listeria on cantaloupe rind, in response to concerns ahead of the growing season.
‘Organic’ processors could be set for a “significant improvement” in the protection of produce against pathogens through the development of new wash system practices using ultrasound.
Electrochemical treatment of wash water in fresh produce processing shows real potential to combat E.coli contamination and cut in-plant water consumption, according to recent research.
Chlorine dioxide (CIO2) gas has the capacity to completely inactivate Listeria monocytogenes (LM) on ready-to-eat (RTE) meat processing equipment, according to new research.
A new microbiocide for food processing facilities called Excelyte is more effective, greener, safer and cheaper than conventional products, according to its manufacturers.
New processing methods, sanitizers, and washing techniques are some
of the technologies highlighted by the federal inspection service
as helping businesses meet food safety laws.
Using a combination of microbubbles and ozone treatments to
disinfect water can deliver a chemical-free knockout punch to
bacteria, according UK researchers.
The high presence Campylobacter in poultry and methods to defeat
the pathogen are the subject of two scientific studies published in
the April issue of the Journal of Food Protection.
