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.

MRSA contamination found in supermarket sausages and minced pork

(University of Cambridge 18 June 2015) A survey carried out earlier this year has found the first evidence of the ‘superbug’ bacteria methicillin-resistant Staphylococcus aureus (MRSA) in sausages and minced pork obtained from supermarkets in the UK. However, researchers stress that this does not pose a significant immediate risk to the public.

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PolyU develops a new method for rapid authentication of edible oils and screening of gutter oils

(The Hong Kong Polytechnic University 29 June 2015 ) The Food Safety and Technology Research Centre under the Department of Applied Biology and Chemical Technology of The Hong Kong Polytechnic University has developed a new method for rapid authentication of edible oils and screening of gutter oils.

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‘No public health risk’ to proposed rat poison limits in pork

Brisbane Times Amy Remeikis 30 June 2015

Just a year ago the issue closed a Queensland piggery, but Australia’s food authority is considering a proposal that would allow pork products containing traces of rat poison, coumatetralyl, to be legally sold.

Food Standards Australia New Zealand may set temporary maximum limits for residue levels, reportedly of no more than 0.4 milligrams per kilogram, or parts per million, under the proposal being considered by the nation’s health ministers.

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Drinking a lot of beer increases exposure to mycotoxins

EurekAlert 22 June 2015

Researchers from the University of Valencia (Spain) have analysed the mycotoxins produced by certain microscopic fungi in the beer and dried fruits, such as figs and raisins, confirming that these products meet food regulations. Only for heavy beer drinkers – who drink more than a litre a day -, the contribution of this commodity to the daily intake is not negligible, approaching or even exceeding the safety levels.

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Pork products containing traces of rat poison could be legally sold, under proposed food law changes

Herald Sun Karen Collier 13 June 2015

PORK products containing traces of rat poison could be legally sold in Australia under potential food law changes.

The discovery of rat bait residues in pig livers at some farms has prompted the nation’s food authority to admit chemicals used to control vermin may “inadvertently” spread to the food chain.

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New microscope technique could speed identification of deadly bacteria

(The Optical Society 8 June 2015) A new way of rapidly identifying bacteria, which requires a slight modification to a simple microscope, may change the way doctors approach treatment for patients who develop potentially deadly infections and may also help the food industry screen against contamination with harmful pathogens, according to researchers at the Korea Advanced Institute of Science and Technology in Daejeon, South Korea.

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