Every day people all over the world get sick from diseases caused by consuming unsafe food and water. Correct food hygiene practices can prevent the spread of foodborne illness and are necessary to ensure the safety of food from the farm to the fork.
Keeping our food fresh for longer helps us to avoid getting sick, benefits the environment, and saves us money. But where and for how long can we store different types of food? What needs to be chilled and what not? Most pre-packed food labels provide storage instructions, but what is best to do after opening? The storage tips below can help us prevent food spoilage and reduce food waste.
Researchers from Kansas State University (USA) and Tennessee State University (USA) have found that the majority of television cooking shows featuring celebrity chefs around the world demonstrate unsafe food handling practices...
Research revealed that food safety was not a priority for most households and in some cases ‘lay’ or ‘common sense’ knowledge took precedence over expert advice.
A team of researchers from a variety of Italian universities investigated methods of effectively communicating food safety risks to children. The researchers conducted a study in primary schools to evaluate children’s understanding...
Information to ensure the safety of food has never been greater. The consumer needs to protect himself against food-borne diseases...
Frozen vegetables and herbs, ready-to-heat meals and gourmet ice cream - the variety of frozen foods in supermarkets has grown markedly since the introduction of frozen food in the 1930's. In this article Food Today looks at the process of freezing and its role in helping to preserve foods and provide convenience and variety.
A diet rich in fresh fruits and vegetables is important to maintaining good health. However, fresh produce can sometimes be a source of foodborne illness.
The freezer plays an important role in household management. If it stops working, several steps should be taken to prevent food safety problems and unpleasant odours.
The warm weather is on its way, and with it comes the time for barbecuing, picnicking and outdoor activities. But as the temperature rises, so does the activity of bacteria which may spoil your foods.
Recent research carried out throughout the European Union revealed that 11% of the foodstuffs monitored by national authorities did not comply with food legislation.