Switzerland has recently take a significant step in food safety by updating its Ordinance on Food Contact Materials and Articles. This revision, spearheaded by the Swiss Federal Food Safety and Veterinary Office (FSVO), aims [...]
The Environmental Working Group (EWG) has released its annual "Dirty Dozen" list for 2025, highlighting the twelve fruits and vegetables most contaminated with pesticide residues in the United States. The EWG's analysis is based on over [...]
A recent study conducted by the ANSES Food Safety Laboratory has unveiled a surprising source of microplastic contamination in beverages: glass bottle caps. The findings indicate that drinks stored in glass bottles contain sign [...]
The Food Packaging Forum (FPF) has unveiled the Food Contact Chemicals Priority (FCCprio) List, a significant advancement in identifying and prioritizing food contact chemicals (FCCs) based on their potential hazards to huma [...]
A recent study conducted by the Institute of Environmental Assessment and Water Research (IDAEA-CSIC) has found plastic-related additives in 85% of the 109 food products analyzed, reflecting a significant concern regarding foo [...]
A new method developed by ANSES’s Laboratory for Food Safety promises to revolutionize the measurement of arsenic levels in various food items, improving the assessment of consumer exposure and associated health risks. This innovativ [...]
“Education of consumers, healthcare providers, food business operators, risk assessors and risk managers is critical to PAL management” (FAO/WHO 2021) Introduction What is PA [...]
Nowadays, we are exposed to thousands of chemicals in our daily lifes by many pathways of exposure, for example, by ingestion of food and water, inhalation of air and dust, de [...]
How to apply and adjust processes to achieve levels of acrylamide as low as reasonably achievable below the benchmark level. Cooking is an ancient practice that improves organoleptic properties of foods, nutrient bioavailability, [...]
