Is it really extra virgin olive oil? An Italian test evaluated 30 brands
Eleven out of the 30 extra virgin olive oils evaluated by Altroconsumo - the largest independent consumer organization in Italy - had faults relating to organoleptic qualities (aroma and taste) that would prevent it from being c [...]
EU market: one out of every two oregano products is adulterated
The findings of the first coordinated control plan on the authenticity of herbs and spices in the Europeam market has recently been released by the European Commission. The oregano supply chain was the most susceptible, with 48% of sampl [...]
Milk levels in non-dairy ice cream products might be dangerous to sensitive people
In a recent study, a US-based research team found that one serving of some milk-alternative frozen dessert items might possibly cause an allergic reaction in extremely sensitive people. The researchers wa [...]
Is a PAL of 0.5 mg protein per 100 g of food considered safe?
According to a panel of specialists from the Global Allergy and Asthma European Network, unintentional presence of the 14 main food allergens below 0.5 mg per 100 g is unlikely to jeopardize most food allergy patients. Allergen warn [...]
A genome-edited fish placed on the market in Japan
The Health, Labor and Welfare Ministry in Japan received an application by a Kyoto-based start-up asking for an authorisation to use a gene-edited tiger puffer fish as food. A team of experts lead by Kyoto University created this kind o [...]
Many gluten-free goods contain considerable amounts of gluten, according to a recent global review
Following an examination of published research examining gluten-free labeled foods, foods that are naturally gluten-free, and gluten-free meals served in food services, it was shown that over 15% of the [...]
Food safety challenges regarding plant-based meat alternative
The safety and regulatory procedures of plant-based meat alternatives have recently been questioned. Many food safety experts advise against regularly consuming plant-based meat due to the possible presence of allergens, anti-nutrients, an [...]
Aflatoxin M1, is it time for a change?
In the last 20 years, aflatoxin M1 has been found in milk in southern Europe at unprecedented levels on several occasions. Is it the result of climate change? What do experts think about the risk for consumers, both now and in the future? Is the best approach to [...]
Organic food production safety: is organic food safer?
Organic food is promoted as “better” food. But what does “better” mean? And do industrialised processes mean organic production encounters the same pitfalls as conventional agriculture? Introduction Consumer [...]
The notorious case of Campylobacter spp.: an overview of the increasingly antimicrobial-resistant foodborne pathogen
With Campylobacter infections on the rise and treatment options disappearing because of growing antimicrobial resistance, how should the food industry respond? The first author and al [...]
India’s food safety ecosystem
India’s food safety system is complex and continually evolving to support five million food business operators and to share responsibility for a safe global food supply. Introduction India is the leading global producer of a num [...]
Russia is shaping up laboratory diagnostic system
Russian authorities and businesses have yet to achieve a consensus on how best to improve the domestic food market laboratory testing system. The Russian government is set to strengthen the state laboratory diagnostic system in order to ensure [...]
Reducing pre-enrichment time for fastidious bacteria detection via Real-Time PCR
Overcoming the bottlenecks slowing rapid methods, looking beyond the speed of qPCR Microbiological quality and safety of food, feed and water is a major global concern. Many people suffer from illnesses th [...]
On-site allergen management with a rapid test solution
A perfect tool for implementing the allergen analysis as part of the food safety quality control assessment. It is well known that food allergies are an immune system reaction to a food or a substance in food. Even a tiny amount of allerg [...]
Recent analytical developments in allergen analysis
New assay for measurement of gluten in oats and avoiding false negatives in the analysis of milk substitutes. While there are many kits available for the detection of gluten from wheat, barley and rye, there has not been a reliable ki [...]
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