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Campylobacter has been detected on the external packaging of 40 per cent of fresh chickens on sale in shops across one major UK city, a study has found. (Foodproductiondaily.com) The report from Birmingham City Council urged meat processors to use stronger packaging, called on supermarkets to employ better display techniques and suggested a public awareness campaign in a bid to cut the risk of cross-contamination of the foodbourne bacteria from external... read more →

Deep pan, stuffed crust or frozen supermarket pizzas – particularly budget options – may be a healthier alternative to thin-based or fresh varieties for health-conscious consumers, according to consumer watchdog Which? (Foodnavigagtor.com) In its new report ‘Pizzas Exposed’, Which? analysed 162 tomato and pepperoni pizzas sold in major UK supermarkets and takeaways during December 2010, and some surprising results showed that thin pizzas... read more →

New Zealand opposition party members are calling on the government to fortify the country’s flour supply and bread output with folic acid, following reports of the success of a similar program across the Tasman Sea in Australia. (Bakeryandsnacks.com) New Zealand Labour Party Food Safety spokesperson, Dr Ashraf Choudhary, referenced a recent study that found blood folate levels in Australia have increased since the country began fortifying its bread supply... read more →

Kamut Khorasan wheat, an ancient and organic grain, has antioxidant properties which protect against oxidative stress suggests a new study. (Bakeryandsnacks.com) The research, published in Frontiers of Bioscience, showed that animals fed on the Kamut wheat breads had a better response to oxidative stress than modern wheat, according to the researchers. Commissioned by the wheat supplier Kamut International, the study was conducted by researchers at the... read more →

The UK’s food and medical research bodies are looking to expand understanding of the mechanisms underlying food allergies, with a call for new research that could help improve diagnosis, prognosis and management. (Bakeryandsnacks.com) Food allergies affect around 2 per cent of adults in the UK and between 5 and 8 per cent of children. The major allergens are peanuts, nuts, eggs, crustaceans, sesame seeds, cereals containing gluten, soya, celery, mustard,... read more →

New research on the safe handling of tomatoes will examine how plastics in food contact materials and gloves used by workers can affect the formation, transfer and survival of salmonella in the fruit. (Foodproductiondaily.com) A team from the University of Massachusetts Amherst, in the US, has received a US$235,000-grant from the Center for Product Safety, Davis, California, as part of a drive to improve food safety in growing and harvesting fresh produce. The... read more →

The Food and Drug Administration (FDA) has said that its Reportable Food Registry (RFR) is working to prevent foodborne illness outbreaks, in its first annual report on its efficacy. (Foodnavigatorusa.com) The report summarizes use of the online food safety reporting tool during its first year, from September 2009 to September 2010. There were 2,240 entries logged during the period, including 229 primary reports, with 1,872 follow-up reports and 132 amended... read more →

Bradford-based Seabrook Crisps claims to have developed a “breakthrough” crisp range than contains 90% less salt than normal varieties. (Foodmanufacturing.co.uk) Noting that 26m UK citizens consume too much salt, according to Food Standards Agency (FSA) statistics, and with 75% of intake coming from salt formulated within foods, Seabrook aims to attract consumers who usually shun crisps on health grounds. Goodbye salt, hello flavour? Md John... read more →