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.

News Headlines: 27 April - 10 May 2013 EFSA reschedules aspartame opinion; German study looks at phthalate exposure in the diet; Chilean Listeria outbreak linked to cheese; Food allergen portal launched . . . more News Headlines: 23 March - 26 April 2013 CDC reports 2012 rise in Campylobacter infections; Agency releases acrylamide and furan survey results; Agencies investigate Hepatitis A outbreak; Phenylbutazone in horsemeat a low conce . . . more News Headlines: 9 - 22 March 2013 Cryptosporidium outbreak investigation report published; Consumers warned over contaminated high protein bars; Nanotechnology based detection of Listeria; Agency publishes research findi . . . more More

NAMING THE GUILTY - identifying the causes of food poisoning outbreaks When an outbreak of foodborne infection is reported, one of the most important tasks facing investigators is to identify the microorganism responsible. Outbreak strains need to be characterised in detail, both to confirm that suspected cases are linked, and to help trace the outbreak back to its source. . . . more ACRYLAMIDE UPDATE - a progress report on how the food industry is tackling this contaminant It is now more than eight years since the discovery that a potentially carcinogenic contaminant could be produced in some foods during processing. A lot of progress has been made since then, but there is still a lot we don't know about acrylamide. . . . more THE NATURAL ALTERNATIVE - antimicrobial compounds derived from nature as an alternative to synthetic preservatives in food Preservatives have been on the receiving end of some very negative publicity in recent years. Here we explore the potential for using antimicrobial compounds derived from nature as an alternative to synthetic preservatives in food . . . 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 BIOFILMS ADD NEW DIMENSIONS TO FOOD MICROBIOLOGY New microscopy techniques are revealing the remarkably complex microbial communities that exist within biofilms. This feature looks at the the implications for food microbiology and for food processors. . . . more More