Showing results for: Food safety
This book explores microbiological and biotechnological advances in food production, covering topics such as food safety, fermentation for preservation, sustainable production of seafood, food additives and bioprocesses to make agri-food wastes safe.
This report by wildlife charity WWF gives the results of a survey of people in Hong Kong, Japan, Myanmar, Thailand, and Vietnam. Respondents were asked about their sentiments on the COVID-19 outbreak in their respective country and their opinions on illegal and unregulated markets selling wildlife.
Local authorities in Wuhan, the Chinese city where the COVID-19 virus is thought to have originally started spreading to humans, have announced a ban on eating wild animals along with a ban on hunting wild animals except for scientific research or population regulation. The city will also buy out wild animal breeders.
An amendment to guarantee that post-Brexit food imports meet the same standards required of British food producers has been dropped from the UK’s agriculture bill, to the dismay of several food, farming and nature organisations.
This book provides technical information on food safety and quality in developing countries, using case studies of various types of food including spices, cassava, fruits and vegetables and beverages.
This report from the UK think tank Green Alliance argues that the problem of plastic pollution cannot be solved by simply replacing plastic with alternative materials - instead, a system-wide transition to a circular economy is required, prioritising safety, sustainability and efficiency. The report focuses on the UK’s culture of single-use packaging.
This report from the UK’s Internet of Food Things Network Plus discusses how digital technologies can help food system actors to collaborate on addressing food system challenges such as traceability, food safety, efficiency, sustainability, health and waste.
According to this article by the New Food Economy, the United States has experienced five E. coli outbreaks in the leafy green supply chain in two years. The latest outbreak, affecting romaine lettuce, originated in Salinas, California. A task force found that a 2018 outbreak was possibly linked to the presence of concentrated animal feeding operations (CAFOs) near lettuce farms.
This book examines how people can be exposed to arsenic through drinking water and different types of food in several areas of the world, and sets out some strategies to reduce arsenic accumulation in rice.
This briefing paper from the UK’s Food Research Collaboration argues that accepting United States food safety and animal welfare standards as part of a post-Brexit trade deal would imply “significant risks to public health and a radical decline in food quality standards which would be unprecedented and unacceptable in the UK”.
This book, edited by Andrew Kennedy and Jennifer McEntire, examines issues of food traceability throughout the food system, including current challenges, research and potential solutions.
This blog post in Foodprint (part of US food advocacy group GRACE Communications) explores how food safety scares and recalls can cause food waste. In addition to the disposal of contaminated food items, other items of the same type are often disposed of to be sure of removing all affected items. New supply chain traceability technologies could reduce the amount of food disposed of during recalls.
In this blog post for the UK Food Research Collaboration, researchers Tony Lewis and Erik Millstone note that the UK’s draft replacement regulations for governing food after the UK leaves the European Union (EU) allow the government to relax requirements on food traceability. The authors argue that the government may be preparing to accept lower food standards to minimise supply disruptions in the event of leaving the EU without a withdrawal agreement.
This book identifies common causes of food waste in developing countries and presents examples of successful food preservation methods for different food types in developing countries.
The book “Food Safety Economics - Incentives for a Safer Food Supply”, edited by Tanya Roberts, explores how regulations have affected the economic incentives influencing food safety.