Food safety & handling

The increasing atmospheric concentrations of CO2 are making the oceans more acidic, according to a European research report.

Broad concern and confusion about antibiotic use on farms have been expressed by the general public and policymakers, according to a white paper published from the 2011 National Institute for Animal Agriculture Symposium Proceedings on Antibiotic Use in Food A…

A team of researchers from the Universitat Politcnica de Valncias CUINA group has achieved a 50 per cent reduction in the amount of salt in already desalted cod, thus obtaining a final product that preserves all its sensory properties and is particularly suita…

Nofima scientist Agnar Sivertsen has developed a new system for automatic inspection of cod fillets known as hyperspectral imaging. As well as detecting unwanted elements, the system can provide information about how fresh the fish is.

ERS research conducted over the past two decades provides a number of lessons that can help identify efficient and effective means of implementing the Food Safety Modernization Act of 2010.

Higher public awareness of sustainable fishing practices, led by environmental NGOs, may have helped reduce the incidence of mislabelled fish in the UK, compared to Ireland, according to a recent study which assessed levels of fish fraudulently sold as cod in …