Reports that a meat supplier to UK supermarkets was sourcing chickens dosed with antibiotics linked to deadly superbugs highlights that current guidance and regulation does not go far enough to ensure food safety, according to the Farm Animal Investment...
The usual foe of Salmonella spp. in chocolate reared its head again in 2022, causing two notable outbreaks. So what lessons can we take from this to ensure safer food in the future?
Salmonella contamination has sparked recalls of infant formula, pork snack products and frozen raw dog foods over the past month, according to reports by the Food Standards Agency (FSA).
Salmonella cases have increased by 3% across the EU since 2014, according to a new report compiled by the European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA).
Salmonella fears, breaking beer bottles and allergen worries were some of the reasons food and drink manufacturers were forced to recall products last week, according to the Food Standards Agency (FSA).
A German egg factory owner has been arrested in connection with a fatal salmonella outbreak, as a US former peanut company boss was sentenced to 28 years in jail over an unrelated outbreak which claimed nine lives.
While high volume screening for salmonella is normally part of the quality control proccess in chocolate production, the discovery of salmonella in a batch of chocolate, which prompted a recent recall, is a reminder of the continuing risk of this pathogen.
Food safety authorities have not yet confirmed a common source for the 156 outbreaks of Salmonella enteriditis food poisoning across Europe and the 247 UK cases.
Food safety authorities are racing to trace the source of a food poisoning outbreak that has sickened 51 people and is potentially linked to cooked ham supplied to small independent butchers.
The British Egg Industry Council (BEIC) is advising food manufacturers and caterers to stick to British eggs bearing the Lion mark, after a new salmonella scare linked to Spanish eggs.
A rapid egg cooling system that uses carbon dioxide to create a thin layer of ice on the inside of the shell would cut salmonella illnesses and significantly extend product shelf life, said the US scientist spearheading the development.
Concern is rising about the increasing number of cases of food poisoning, which some experts fear are becoming resistant to treatment because of the...
