Environmental pollutants may play a more significant role than previously thought in the relationship between meat consumption and cancer, a study has shown.
The typical diet in Ireland shows worrying signs that consumers could be at risk from exposure to chemicals such as lead, aflatoxins and acrylamide, according to a study by Food Safety Authority of Ireland (FSAI).
A call not to forget chromatography when it comes to analysis and work to analyse possible migration of substances in and out of food contact materials were the highlights of the final day of an international event.
Controls on live bivalve molluscs (LBMs) in Norway are not fully in line with regulation with limited progress since the last audit, according to the European Free Trade Association (EFTA) surveillance authority.
The control system for fishery products In Ireland covers the production chain but is not always consistently applied, according to a Food and Veterinary Office (FVO) audit.
About 2.2 per cent of foods sampled in the EU had levels of
carcenogenic polycyclic aromatic hydrocarbons (PAH) above the legal
limits, with cocoa butter and food supplements topping the list.
Extending food scientists' understanding of potential carcinogens
in fish products Greek researchers identify high levels of
potentially carcinogenic compounds in cold- and hot-smoked mackerel
samples.
Extending food scientists' understanding of potential carcinogens
in food products and allowing food makers to quantify dietary
exposure to these compounds, a group of researchers in Spain have
compiled an extensive database...
Food safety issues may be increasing in Europe but according to a
recent study of people's diets, levels of a group of harmful
chemicals have fallen in food during the past 20 years.