A study by the Food Standards Agency, Unilever and the National Centre for Food Safety and Technology looking into future threats to food safety has been published in the International Journal of Food Microbiology. “Current and potential future trends in technology, consumption and trade of food that may impact on food-borne disease are analysed and [...]
Archive for February, 2010
Intergovernmental Organisations and International Standards to control the future of Food Safety
February 21st, 2010 by Tony
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6 Die from Consuming Listeria Contaminated Cheese
February 18th, 2010 by Tony
Austria’s health ministry says contaminated cheese has killed six people. The ministry says the deaths – four in Austria and two in Germany – occurred last year and were caused by listeria, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems. [...]
Coconut Milk Powder Withdrawn
February 16th, 2010 by Tony
Food Standards Agency Alert Tuesday 16 February 2010: Grace Foods is withdrawing its own brand Coconut Milk powder/ Leche de Coco en polvo due to incomplete allergen labelling of milk. The product contains milk, which is mislabelled in the ingredients list as sodium caseinate without a reference to ‘milk’. This makes the product a potential [...]
Fantasy Football in ISO 9001 Terms
February 16th, 2010 by Tony
I am a great fan of fantasy football so, tongue in cheek, I have applied principles of the ISO 9001 standard to our Fantasy Football League. Our Fantasy League’s quality policy is to provide a competitive product and services of the highest standards of performance and reliability. By achieving this goal the League will consistently [...]
Researchers say Acai Fruit Boosts Probiotic Bacteria in Yogurt
February 16th, 2010 by Tony
Researchers from Department of Biochemical and Pharmaceutical Technology, São Paulo University, Brazil have published an article in the International Dairy journal following studies which have found Açai pulp addition improves fatty acid profile and the viability of probiotic bacteria in yoghurt. The effects of açai pulp addition and different probiotic bacteria on the fatty acid [...]