Food safety

Food safety not seen as a high priority risk

According to the latest survey of 150 food and drink businesses, food safety is not seen as a priority concern in the Risk and Uncertainties statements they file with Companies House.

The findings are the result of a study[1] carried out by software firm QADEX, which devised simple but effective way of discovering whether UK food and drink firms are paying sufficient attention to product safety.

Enhancing food safety with advanced lubricants

Rainer Lange, Mobil SHC Brand Advisor – EAME, ExxonMobil

FSA reports on acrylamide

 The Food Standards Agency (FSA) has published the latest Chief Scientific Advisor’s Science Report which focuses on chemical risks in food.

Microwaves for safer, more nutritious food and drink

Douglas Armstrong and Sue Gordon of Advanced Microwave Technologies describe the benefits of Microwave Volumetric Heating in food processing.

Delivering a food safety culture

Sterling Crew, Vice President IFST and Head of Technical at Kolak Snack Foods Ltd, explains the importance of developing a positive food safety culture.

IFR scientists show how Campylobacter exploits chicken 'juice'

A study from the Institute of Food Research has shown that Campylobacter’s persistence in food processing sites and the kitchen is boosted by ‘chicken juice.’

Informatics delivers traceability and data management for food safety monitoring

Colin Thurston, project director at Thermo Fisher Scientific, explains the benefits of using a Laboratory Information Management System (LIMS) to monitor product quality and compliance.

New Salmonella outbreak

A new outbreak of Salmonella poisoning has occurred this summer.

IFST launches new professional registers for 2014

IFST has launched two new professional registers in 2014

Salmonella control from farm to fork

Dr Steven C Ricke of the Center for Food Safety at the University of Arkansas looks at past and present strategies for detecting and controlling Salmonella in food production.

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