Antibodies for highly pathogenic avian influenza H5N1 (HPAI H5N1) have been detected in a Dutch dairy cow, indicating the animal was infected with the virus.
Wageningen University researchers conducted an experimental evolutionary study to explore the genetic and phenotypic mechanisms that drive the enhanced biofilm formation ability of evolved L. monocytogenes strains, identifying the overexpression of a certain protein as a key contributor.
Despite growing enthusiasm about and application of artificial intelligence (AI) for food safety management and regulatory oversight, the report underscores persistent challenges, the need for robust governance, and other factors to consider for responsible adoption.
The new CompreHensive European Food Safety (CHEFS) database unifies nearly 400 million chemical contaminant analytical results from two decades of EU food safety monitoring activities, enabling the analysis of this previously disparate data. Using their new database, researchers identified food safety trends across Europe between 2000 and 2024.
Field studies led by Wageningen University have demonstrated the efficacy of two vaccines in reducing mortality in poultry infected with the Highly Pathogenic Avian Influenza (HPAI) H5N1 virus, although it is too early to draw accurate conclusions about transmission.
Researchers from Wageningen University and Research have characterized the toxicological effects and allergenic potential of emerging alternative protein sources in a recent review.
Harmonized food allergen regulation at the EU level, and systematic monitoring led by a European reference lab, are necessary to protect consumers, argue researchers.
The open access Food Safety Mass Spectral Library, developed by Wageningen University and Research scientists, comprises more than 1,000 chemicals including veterinary drugs, contaminants, pesticides, and natural toxins.
In an effort to reduce reliance on chemical pesticides, researchers at Wageningen University and Research (WUR) are developing a tool to help farmers choose the most effective and sustainable crop protection approaches for their unique operations.
A recent study has provided an overview of the levels and types of microbial contaminants present in 88 different plant-based ingredients used to make dairy alternatives, finding the microbial loads in different ingredients to be highly variable depending on difficult-to-control factors, as well as a high proportion of spore-forming microbes among the total microbial counts in many samples.
