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In an increasingly demanding agri-food environment, where food quality and safety are structural requirements, the Hazard Analysis and Critical Control Points system (HACCP) has become the key tool for identifying risks and ensuring regulatory compliance. Definition of the HACCP system Definition of the HACCP plan HACCP and food safety plan: are they the same? The…
Read moreWhat is traceability in food? Food traceability is the lifeline of a food product: the ability to reconstruct its history and follow its path throughout the supply chain, from raw materials to the final customer. Well-designed food traceability is key to responding quickly to incidents, demonstrating compliance in audits and making operational decisions based on…
Read moreThe salmonella is one of the most common and dangerous bacteria associated with food poisoning outbreaks. This pathogen can be present in a wide variety of foods, and its ability to survive and multiply under variable conditions poses significant challenges in terms of food safety.In this article, we will explore: Main species and genes responsible…
Read moreThe presence of Escherichia coli in food continues to be one of the main challenges in food safety worldwide. Although many strains are part of the normal intestinal microbiota of humans and animals, certain pathogenic variants are responsible for serious outbreaks associated with meat, dairy and fresh produce products.The increase in outbreaks in recent decades…
Read moreIn 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…
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