Category Archives: Food science

Food composition and contamination, Bacterial and physical contamination, General pollutants (heavy metals), Food labelling, food trace metals, compliance with Foods Standard Code, food forensics and/or contamination, toxins in shellfish or seafood.

Brisbane irradiation facility ready for Australia’s first big season of mango deliveries to USA, as horticulture searches for new export options

ABC News | Qld Country Hour David Sparkes 30 November 2015

Australia’s only irradiation facility with approval for exports to the United States is ready for its first big season of mango deliveries.  Brisbane company Steritech earned the American approval in January, becoming one of just eight accredited facilities around the world.

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Roaches, rat droppings and mould on former restaurant owner’s menu

Gold Coast Bulletin Stephanie Bedo 28 November 2015

A FORMER Broadbeach restaurant owner who ran a kitchen full of cockroaches, rat droppings, mould, rust and dirty equipment says he was being unfairly picked on by health inspectors.

Magistrate Cathy-Ann McLennan slammed Richard Ji, who previously operated Mama Roma, for the “filthy” premises which was so “dreadful” she wished she had the power to make sure he never ran a restaurant again.

Mr Ji – who was given seven improvement notices and five fines over four years – was yesterday finally slapped with fines totalling more than $38,000 after pleading guilty to two charges of failing to comply with the Food Act, in the Southport District Court.

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Uncle Toby’s maker fined over oats

Sydney Morning Herald AAP 26 November 2015

The maker of Uncle Toby’s Oats has been fined $32,400 for misleading shoppers about the protein content of the breakfast staple.

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Safety last?

(Cornell Food & Brand Lab 24 November 2015) With the globalization of our food supply, food safety issues are a major concern for both public health and for the food industry. Media and industry warn consumers of major recalls and problems with food items, but do consumers listen? In this new article researchers demonstrated that consumers are reluctant to respond to food safety risks if the recommendations interfere with their existing habits.

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Cheesy products

(University of Veterinary Medicine — Vienna 24 November 2015) Online shopping is booming. Scientists from the Vetmeduni Vienna examined the microbiological safety, packaging and labeling of a variety of raw milk cheeses sold online. Of 108 cheeses from seven different European countries, only 19 fulfilled all European guideline requirements. More than half of the products were not cooled properly during delivery, and two products were contaminated with the major food-borne pathogen Listeria monocytogenes. The results were published in the journal Food Control.

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Arnott’s finds how cookie crumbles

Courier Mail 24 November 2015 p. 8

Arnott’s has been fined more than $50,000 after being found guilty of fudging fat percentages in four varieties of Shapes Light and Crispy packs.

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A simple, rapid test to help ensure safer meat

(American Chemical Society 18 November 2015) Deciding whether to cook or toss a steak that’s been in the fridge for a few days calls for a sniff test. This generally works well for home cooks. But food manufacturers that supply tons of meats to consumers require more reliable measures. In a new journal called ACS Sensors, scientists report a simple method that uses nanotubes to quickly detect spoilage. It could help make sure meats are safe when they hit store shelves.

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