An extensive literature review has pointed out knowledge gaps about the migration of polyethylene terephthalate (PET) oligomers from food contact materials (FCMs) into foods, as well as inadequate risk assessment for the chemicals.
Food contaminated with polybrominated diphenyl ethers pose a health risk to all age groups, according to the draft conclusion of a recent scientific opinion by the European Food Safety Authority (EFSA). A public consultation on the opinion is available.
Wageningen University Food Safety Research recently launched a four-year project with the goal of developing an early warning system to detect the presence of mycotoxins in European cereal grains.
A report has highlighted the urgent need for innovative strategies to address food safety risks in the informal sector of developing countries. The authors argue that a paradigm shift is required to effectively address food safety risks.
A study led by North Carolina State University suggests that popular artificial sweetener sucralose may be genotoxic and cause adverse effects to the gut.
Approximately two-thirds of avocado oil in North America is adulterated and of lower quality than advertised, according to a recent study by researchers from the University of California, Davis.
Approximately 40 percent of foodborne illness outbreaks associated with retail food establishments during 2017–2019 were caused by an infectious employee, according to the U.S. Centers for Disease Control and Prevention (CDC).
A recent study has demonstrated the ability of Listeria monocytogenes to develop persister cells under produce packinghouse conditions, as well as persisters’ susceptibility to chlorine treatment where antibiotics fail.
A recent study published in Food and Chemical Toxicology suggests that lead, cadmium, and mercury have varying negative effects on human brain development and cognition.
