Good for the Sea and Good for You
"Good for the sea and good for you" is the slogan of Mr Goodfish, a quality and sustainability label that sets out to encourage consumers across Europe to enjoy sustainable fisheries in season, writes Peter Crosskey in the third in the series of features...

Hyperspectral Imaging Speeds Detection of Campylobacter
A type of high-tech imaging can be used to distinguish the foodborne pathogen Campylobacter from other microorganisms as quickly as 24 hours after a sample is placed on solid media in a Petri dish, according to a study published by US Department of Agriculture...

France Consolidates Health and Research Agencies
July this year saw the establishment of Europe's largest health and safety agency as the French food standards agency AFSSA joins forces with environmental and workplace health agency AFSSET to form the Agence National de SEcurité Sanitaire (ANSES), writes...

Boulogne Builds a Future with Vision for Fish Handling
As Europe's largest fish-processing centre, handling 330,000 tonnes of fish last year, Boulogne sur Mer holds a strong position in the French fish industry, writes Peter Crosskey in the first of four features on the French fish industry.

Monitoring Oven Loading in Cooked Meat Operations
Fully cooked, ready-to-eat products continue to increase in popularity among consumers because of their convenience, writes Abby Vogel from Georgia Tech Research Institue.

Report Shows Processed Meat and Bladder Cancer Link
A new report from researchers at the US National Cancer Institute, Imperial College in London and AARP in Washington suggests that there is a "modest support" for an increased risk of bladder cancer from eating processed meat products.

Biocontrol of Bacterial Pathogens on Meat
Biocontrol is the use of one species, or a product derived from it, to control another according to a paper from J. Andrew Hudson, Craig Billington, Lynn McIntyre, Teresa Bigwood, Aruni Premaratne and Stephanie Brandtfrom the New Zealand Food Safety ...

EU's Measures for Safe Meat Production
The European Union has a comprehensive system of legislation to assure the safe production of meat, writes TheMeatSite senior editor Chris Harris.

Residue Testing Shows Low Positive Level
In 2009, just 0.3 per cent of samples from Irish animals and products were positive for residues according to the the National Residue Control Plan for 2009.

Lactobacillus Sakei – the Meat Specialist of Lactic Acid Bacteria
Lactic acid bacteria are useful bacteria that have been associated with the fermentation of food throughout history, writes Wenche Aale Hægermark at teh Norwegian food research centre Nofirma.

Spicing the Meat Also Cuts the Cancer Risk
Spicing the Meat Also Cuts the Cancer Risk Spices will do more than just enhance the taste of ground beef. They’ll also cut down on the risk of compounds that can cause cancer, according to the Food Safety Consortium.

Five Year Plan for Chinese Meat Industry
The 12th five year plan for the Chinese meat sector is set to change the industry into a modern, streamlined, safe and efficient machine, ready to take its part in the 21st century global market, writes TheMeatSite senior editor, Chris Harris.

New Preservation Methods Increase Food Poisoning Risk
In response to consumer demand for more natural food, the food industry has reduced the amount of preservatives in food over recent years.

Myths and Benefits of Shellfish
Shellfish have been given the green light as far as healthy eating is concerned, writes TheFishSite senior editor, Chris Harris.

The Meat Security Net
Meat producers are embracing new technology as a way of ensuring product quality, traceability and foreign object detection, writes Richard Mills of Foss.