Microplastic in the environment – and in food – is an emerging contaminant that has generated intense public concern. Are we highly exposed and what do we know about its health impact? Microplastic is a term used to describe plastic particles smaller than 5mm. The dominant source of microplastic particles in the environment today is […]

Eating safe food is important for everyone’s health, but it is even more so for some categories of people that are more sensitive. Pregnant women represent one of these categories. In fact, after the conception, women’s body starts to change and this can make them more vulnerable and exposed to the possibility of contracting a foodborne disease. In these cases, it is not only the health of the mother that is at risk, but also the one of the child. Some of these diseases can have serious consequences for the foetus and could compromise its normal development.

The 2022 Pre-Forum was organised in Brussels on 15 December, drawing the participation of representatives of project partners and external stakeholders of various types (NGOs, research and academia, agencies).

With the world’s population set to reach 9.7 billion by 2050, the United Nations 2030 Agenda for Sustainable Development has placed emphasis on the transformation of agrifood systems, ensuring access to nutritious, safe and affordable food. Emphasizing that it is through the collective efforts of all relevant actors in the food supply that food safety is maintained, and as agrifood systems evolve, food safety must keep pace with the implications of this evolution

FSOLab 2 targeted to foster better exchange between different funding entities within Europe and to raise awareness on the relevance of food safety issues as well as the need for more efficient research funding in this area.

Nitrates and nitrites – and particularly their use as food additives – have raised some concerns among consumers for their potential to harm health. But is it true that they are not safe? And what foods are high in nitrate?

Wine is a popular alcoholic beverage with consumption reaching to almost fifteen litres per person just last year. However, for some it may not be all sunshine and rainbows, complaining later from headaches, stomach pains, hives, and other unpleasant side effects. The sulphites in wine are often blamed for these reactions. But are sulphites actually the cause? Here is what you need to know about sulphites in wine.

Preservation techniques have been used as far back as the 14th century when man first used salt (salting) and smoke (curing) to stop meat and fish from going bad. Nowadays, the use of food additive preservatives has become an indispensable part of the food we eat.

One food ingredient that is commonly on the receiving end of bad press is monosodium glutamate, or MSG. However, this is unfounded. MSG can be safely used to add flavour and appeal to foods, and even to reduce sodium levels in foods. This article explores MSG and what the latest research says about its health effects.

Preservation techniques have been used as far back as the 14th century when man first used salt (salting) and smoke (curing) to stop meat and fish from going bad. Nowadays, the use of food additive preservatives has become an indispensable part of the food we eat.