Not All Food Is Created Equal. What You Need to Know.

The Mars Global Food Safety Center (GFSC)  joined with leading food magazine New Food  on a ‘Q&A series discussing three critical areas of food safety that experts are focused on to help strengthen the global food supply chain and ensure safe food for all:

• Food integrity challenges, including food fraud
• Mycotoxin risk (including aflatoxin) management, and
• Microbial risk management.

In the first of this 3-part series, the Mars GFSC and expert partners Professor Chris Elliott, Queen’s University, Belfast, Dr Mary McBride, Associate VP at Agilent Technologies and Cathy Baillie, Corporate Food Integrity Manager at Mars –shine a spotlight on how food fraud impacts the production and manufacture of food across the food supply chain. They also discuss effectiveness of currently available technology in combatting food integrity challenges as well as how we can help predict and prevent future occurrences.

To find out more about food safety at Mars and for early access to news and future installments, follow the Mars GFSC LinkedIn.

 

Click here to see what they had to say, or read the full article in Issue 3 of New Food Magazine