Page 9 of articles about food-safety

Two five-year plans (2016-2020) on food and drug safety were issued by the State Council on Feb 21. According to the food safety plan, China will set stricter standards as well as strengthen supervision and punishment for law violators.

The Internet of Food & Farm 2020 (IoF2020) project accelerates the uptake of Internet of Things (IoT) technologies in the European farming and food chains in view of strengthening their competitiveness and sustainability.

The Italian Chamber of Deputies has approved a series of initiatives aimed at curbing resistance to antibiotics.

The identification of the origin of meat in ready-cooked food and of milk in bottles and cartons and milk products became compulsory as of January 1st 2017.

The Frame of Reference for the Operational Relationship between the North American health agencies has the goal of strengthening the scientific and technical trilateral relationship.

There were 4,362 reported foodborne outbreaks in 2015. The most common cause of outbreaks was Salmonella associated with consumption of eggs. However, the number of Salmonella outbreaks has fallen by 41% since 2010.

The meeting of the representatives of eleven Member States with Commissioner Andriukaitis ended with the adoption of twelve joint conclusions.

They focused on norovirus, the hepatitis A virus and the hepatitis E virus, which are of great public health concern in the EU.

On transitional measures for the application of Regulation (EC) No 882/2004 of the European Parliament and of the Council as regards the accreditation of official laboratories carrying out official testing for Trichinella.

EU-wide safety rules are needed for more materials in contact with food, such as those used in packaging, kitchen utensils and tableware, say MEPs in a non-binding resolution voted on Thursday.

During the meeting, the authorities requested the Ministry of Agriculture (MAPA) to move forward regarding the National Strategy in an integrated and multisectorial way.

The overall figures present a 3.4 % decrease in original notifications compared to 2014 and a 5 % increase in follow-up notifications, resulting in an overall increase of 2 %.

This eases the establishment of the compulsory labeling of origin for meat and milk as of January 1st 2017.

An old technology that uses natural bacteria predators, called bacteriophages, is the focus of new research at the University of Nevada, Reno. The technique is being used to reduce salmonella bacteria in meat products.

New guidance has been published, aimed at healthcare and social care organisations, to help reduce the risk of vulnerable groups in their care contracting listeriosis.