Food allergies and intolerances are adverse reactions of the organism but with totally different characteristics. They are two distinct ways of responding to interactions with ...
Ensuring food safety in a globalized and interconnected world is an increasingly complex challenge. Evolving consumption habits and the complexity of international supply chains heighten ...
Botulism is a rare but potentially life‑threatening disease caused by botulinum neurotoxins (BoNT), produced by bacteria of the genus Clostridium. These toxins are widely recognized ...
When we travel, one way of discovering new cultures is by tasting the typical dishes of the countries we visit. This can, however, pose potential ...
Microplastics are small particles, ranging in size from 0.1 micrometers (one thousandth of a millimeter) to 5 millimeters, which are difficult to degrade, and persist ...
On Monday, 6 October 2025, Rome will host the international workshop “The transition towards a safe and sustainable food system in a changing world: a ...
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