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 cotestncern over the quality and safety of conventional food is one of the drivers of the increasing dem [...]

Laboratory managers can choose between plate-based reference methods or proprietary methods. Faster but often more expensive, how can we be sure proprietary methods meet or exceed reference method performance?IntroductionAnalytical methods and their performance parameters have been defined as one of the components of a microbiological criterion for [...]

Testing food manufacturing surfaces for SARS-CoV-2 has been widely promoted during the pandemic but is this approach effective for decreasing virus transmission of the virus?IntroductionCOVID-19 is not considered a foodborne illness and surface contamination is not likely a significant source of contamination. Yet, food industry players are encoura [...]

The European food production industry has been shaken over the past two years by multiple reports of foodborne outbreaks. Food safety authorities also report a trend in the growing number of outbreak-related recalls. Is something going wrong?IntroductionThe summer of 2019 saw numerous foodborne outbreaks linked to Listeria and Salmonella in Europe, [...]