Sesame can create serious problems in allergic people and for this reason it is always expected that its presence (or possible contamination) is indicated on the label of food products. However, this is not alw [...]
In comparison to its earlier evaluation in 2015, the European Food Safety Authority (EFSA) has re-evaluated the risks of bisphenol A (BPA) in food and suggests a much lower tolerable daily intake (TDI). [...]
The FDA has announced its Foodborne Outbreak Response Improvement Plan ("Improvement Plan") as part of its effort to execute the Food Safety Modernization Act and the New Era of Smarter Food Safety program. The [...]
According to the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) results based on the annual EU One Health zoonosis report, notifications for all zoonoses [...]
The final rule on Laboratory Accreditation for Analyses of Foods (LAAF) established by the Food Safety Modernization Act (FSMA) creates a laboratory accreditation scheme for food testing which will be implement [...]
Microplastic particles, according to recent research from Rice University, may enable bacteria to develop greater resistance to antibiotics. According to the scientists at Rice University's George [...]
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 preve [...]
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 sus [...]
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 resear [...]
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 p [...]
