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In this article, we will analyze the role of science in food safety and how scientific knowledge also helps us identify new or emerging risks. The knowledge of these risks has been supported by organizations like FAO and WHO, which constantly update their guidelines and recommendations to ensure global food safety. These agencies play a…
Read moreNew food trends are driving changes not only in the products we buy but also in their origins and preparation methods. From a food safety perspective, this creates new challenges that require adapting hygiene levels to meet new demands. To ensure the safety of products throughout their shelf life, the conditions and types of shelf…
Read moreWhy cereulide matters for food safety Bacilus cereus and cereulide toxin: key facts and risks Bacilus cereus: higher-risk food categories Bacilus cereus: prevention strategies in food manufacturing Analytical control (bacteria, toxin and genes) AINIA analytical capabilities for cereulide References 1. Why cereulide matters for food safety The recent market withdrawal of several infant foods due…
Read moreThe analysis of MOSH and MOAH has become a growing priority for the European food industry. Their detection and control not only represent a technical challenge but also a regulatory one, as future European legislation is expected to establish maximum limits for these compounds. In this article, we explore the MOSH/MOAH definition, why these substances…
Read moreIn this article, we provide a general overview of the challenges related to the control of MOSH and MOAH in food, contaminants that will likely be regulated by European legislation in less than a year. We also highlight possible actions that companies and industries should take to prepare for this new legislative framework, the categories…
Read moreDue to emerging trends in consumption habits, the presence of Cereulide toxin in food constitutes an emerging risk, as although the danger is known, an increase in exposure can be expected in the future. The development of analytical techniques for quantifying this toxin, produced by certain strains of Bacillus cereus, is therefore an essential tool…
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