A concise overview of acrylamide in food
A concise overview of aspartame in food
Information on Bacillus cereus
Information on Campylobacter spp.
A concise overview of dioxins and PCBs in food
Information on Enterobacter sakazakii
Guidance on the Use and Handling of Frying Fats and Oils GENERAL FACTSHEET SERIES ISSUE NO. 1 JULY 2009 The appeal of fried foods is universal and enjoyed by all cultures around the world Fried food has grown in popularity despite the low/no-fat trend. The deep-frying process is commonly used by the fast food industry
Information for Caterers on Microbial Toxins
Information on Listeria monocytogenes
A concise overview of mercury, lead, cadmiun, tin and arsenic in food
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