Welcome to Food Safety Watch
Food Safety Watch is an independent scientific and technical information service for food industry professionals. Visitors can keep up-to-date with the latest international food safety news and comment and access a growing collection of carefully researched feature articles and fact-sheets on a broad range of key food safety topics, including - Foodborne pathogens (Salmonella, Listeria and E. coli), biological toxins (mycotoxins, and shellfish toxins), chemical contaminants (acrylamide, dioxins and antibiotics), food allergens, HACCP and food safety legislation. To find what you are looking for, use the navigation menu on the left-hand side of this page, or use our search function. Food Safety Watch members can also access our full library of over 100 food safety hazard fact sheets and our news archives and benefit from our free member's enquiry service. For more information on membership click here.
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News Headlines: 28 August - 03 September 2010
FSANZ issues new bisphenol A factsheet; Multistate Salmonella outbreak linked to eggs - update; Recalled beef linked to E. coli cases; Salmonella Java cases investigated; a href="#s . . . more
News Headlines: 14 - 27 August 2010
Study reports BPA exposure may affect testosterone levels; CDC reports multistate Salmonella outbreak linked to shell eggs; Deli meats recalled; Typhoid outbreak link prompts nationwide . . . more
News Headlines: 07 - 13 August 2010
Nationwide egg recall over Salmonella fears; Agency warning over scombrotoxic fish poisoning; CDC releases foodborne disease surveillance report; Cloned animal investigation - update . . . more
News Headlines: 31 July - 06 August 2010
Factors contributing to Campylobacter spread in chicken; CDC investigates Salmonella outbreaks; Meat from cloned cow offspring has entered the UK food chain; Monitoring furan levels in f . . . more
News Headlines: 10 - 30 July 2010
New system identifies food safety problems; Chicken liver warning for caterers; Consumers confused about pesticide residues; Campylobacter meeting report published; a href="#story4" . . . more
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SOMETHING IN THE AIR - techniques for monitoring airborne microorganisms
Controlling levels of microbial contamination in the air around sensitive processing and packing operations has become an increasingly important part of hygienic food manufacturing in recent years. Despite this, the methods routinely used for monitoring the microbiological quality of the air in food factories have lagged behind those available for other applications. . . . more
A REVOLUTION IN THE MICROBIOLOGY LABORATORY
Until comparatively recently, the tools available to the food microbiologist were antiquated in comparison with those at the disposal of analytical chemistry and other disciplines. After a long wait, the revolution in molecular biology that has already changed other branches of microbiology beyond recognition is set to propel food microbiology into the twenty-first century. . . . more
SALAD DAYS (Part II) - an investigation into the microbiological safety of prepared salads
Food poisoning outbreaks caused by leafy green salad vegetables, such as lettuce and spinach, have been making food safety headlines on a regular basis over the last few years, especially in the USA. In the second part of this two-part feature, we look at how contamination occurs, how it can be controlled and some of the latest research on the interactions between pathogenic bacteria and plants. . . . more
SALAD DAYS - an investigation into the microbiological safety of prepared salads
Food poisoning outbreaks caused by fresh salad vegetables have been making food safety headlines on a regular basis over the last few years, especially in the USA. But is a developing reputation as a high-risk sector really deserved? In the first part of this two-part feature, we look at some of the facts and figures and try to put the issue into perspective. . . . more
FOOD IRRADIATION - The Lost Technology
The potential of ionising radiation to destroy harmful microorganisms in foods was realised a long time ago, but it is still little used by industry. This article looks at the history of the technology and asks whether it could be the solution to some enduring food safety problems. . . . more
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