FOOD SAFETY
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New hygiene code approved for the egg sector

The Dutch egg sector is set to receive a new Egg Hygiene Code. The code was developed by Anevei and approved by the Ministry of Health, Welfare and Sport. It replaces the hygiene code introduced in 2002 by the former Pro..

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Archive Archive

You need to be preventive for maximum hygiene

24 November 2025

Listeria, Salmonella, Campylobacter, E. Coli, Clostridium Perfringens, moulds… If these uninvited guests make their way into your food production facility, you’re facing a horror scenario that makes Halloween look mild. ...

New floor improves hygiene at Zwanenberg

24 November 2025

After 25 years, the floor of the filling department in Zwanenberg Food Group’s soup factory was due for replacement. In close cooperation with DRT Flooring Group, the schedule was carefully aligned to avoid unnecessary p...

Norwegian Seafood uses LoopiX to prevent Listeria

24 November 2025

Consumers want fresh food without preservatives. Yet that very trend increases the risk of listeriosis. Thanks to LoopiX, the new pathogen detection technology from Christeyns, Norwegian Seafood B.V. now stays ahead of L...

Column Michelle Meuffels: Smart cleaning

24 November 2025

As Team Leader Customer Care at Nutrilab, I see every day how essential proper cleaning and disinfection are — not only in production, but also in our laboratory. It may sound obvious, but the same principle applies here...

DNA analysis reveals source of contamination

24 November 2025

Every day, food companies work to deliver products that are safe to consume. Yet it can still happen: a bacteriological contamination. Where do you begin when searching for the cause? In the production process itself, th...

CIP optimization starts with a clear overview

24 November 2025

A well-functioning Cleaning in Place (CIP) system is essential for hygiene, product quality and business continuity. Yet many producers do not know how efficient their cleaning process truly is. There is room for improve...

Pieter Vos: Hygiene: people make the difference

24 November 2025

You keep a neat record of how often a room is cleaned, you use inspections to check compliance with personal hygiene guidelines, and you carry out measurements to determine the presence of micro-organisms. Threshold valu...

'Stop the gap between regulations and implementation'

24 November 2025

Food safety is the foundation of the food industry. That should be the starting point for everyone involved: suppliers, customers, auditors, the Dutch Food and Consumer Product Safety Authority (NVWA) and the government....

Column IJsbrand Velzeboer: Notorious slobs

24 November 2025

The shelf life of food products is largely determined by the party that micro-organisms throw inside our food. Nervous QA managers try to prevent this feast and safeguard food safety by introducing control measures such ...

MOAH detection accelerates steps toward safer food

24 November 2025

In food products, countless harmful substances can be present; including MOAH, which stands for Mineral Oil Aromatic Hydrocarbon. These are chemical compounds originating from mineral oil. Wageningen Food Safety Research...

Column Saskia Stender: cleaning is human work

24 November 2025

Every day, top performances are delivered across the food industry. From raw materials to the final product, everything revolves around quality, safety and trust. Less visible, but just as essential, is the work that hap...

Ultra-processed food and health: the hard facts

20 November 2025

Ultra-processed food has expanded worldwide over the past decades — and, according to a major international research group, there is no sign of that slowing down. The researchers show that these products increasingly rep...

Seaweed popular, but food safety remains a concern

14 November 2025

Seaweed is appearing on more and more menus. In salads, wraps, chips, and noodles. This trend is driven not only by the rise of sushi but also by the search for alternative proteins. As a result, interest within the food...

New ISO standard for bacteria, yeasts and molds

10 November 2025

An international standard for microbial cultures and probiotics is on the way. Within ISO, work is underway on ISO 27205 — a standard designed to provide global clarity on the composition, safety and application of live ...

More salmonella infections: poultry sector takes action

05 November 2025

The figures speak for themselves: the number of Salmonella Enteritidis infections in the Dutch poultry sector is rising. Minister Femke Wiersma of Agriculture, Fisheries, Food Security and Nature (LVVN) raised the alarm,...