This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food...

An online survey was distributed to consumers in nine countries in order to investigate their perceptions related to causers of food safety risks, types of food associated with food-borne illnesses and the role of actors in the food supply chain. A total of 2723 respondents have participated in the ...

Charcuterie, the French word for assembling cured meat products, refers to artisanal dry-cured meat, most commonly of Spanish or Italian origin, which is often served on charcuterie boards along with cheese, crackers, nuts, and fruits. This article highlights the science behind the process of...

Emerging risk identification is a priority for the European Food Safety Authority (EFSA). The goal of the Galician Emerging Food Safety Risks Network (RISEGAL) is the identification of emerging risks in foods produced and commercialized in Galicia (northwest Spain) in order to propose prevention...

The Listeria monocytogenes diversity throughout deboning, compressing and slicing of Spanish dry-cured ham processing among and within 6 production plants after cleaning and disinfection in two different seasons (autumn/winter and spring/summer) was evaluated in this work. L. monocytogenes isolates ...

Clostridium tyrobutyricum is described as the main causative agent of late blowing defect in cheese. Currently, there are no fast methods to detect this microorganism in raw milk, which would allow determining the use of milk for fresh or cured cheese. The technique commonly used is the Most...

Consumers face the risk that their food is unsafe because of natural and accidental contamination (traditional food safety problems) or deliberate contamination (food defense problems). Coordinated international efforts with leadership from developed countries could help reduce these food risks. If ...

The aim of this study was to assess the routine food safety procedures carried out in catering services so as to provide a useful monitoring program for managers based on the relevant deviations detected in the observational survey and activities carried out in 15 catering services located in...

Arcobacter species are prevalent in pigs, and strains have been isolated from pig feces and pork meat; some Arcobacter strains may be porcine abortifacients. Arcobacter suis was recovered from pork meat in Spain. This study describes the whole-genome sequence of the A. suis type strain LMG 26152...

Background & Aims: Bacillus cereus is a Gram-positive, rod-shaped, facultative anaerobic, motile, beta-hemolytic, spore forming bacterium commonly The bacteria is commonly found in the environment, is often found in soil and vegetation, and can be present in foods. It can cause foodborne illness...