News & Events

The current precautionary recalls of infant formula due to possible contamination with the toxin cereulide have once again drawn attention to emetic representatives of the Bacillus cereus group. The German Federal Institute for Risk Assessment (BfR)

Listeria monocytogenes is one of the most dangerous bacteria that can be found in food. This pathogen is mainly found in raw, undercooked, or improperly stored foods such as meat, fish, dairy products…

With around 20,000 described species, legumes are one of the largest and most ecologically significant plant families. They are among the most ancient cultivated plants worldwide and represent the third largest plant family, following orchids and composite flowers. Legumes are a member of the Fabaceae…

Since the 1920s, the relevance of the bacterium Escherichia coli (E. coli) as a cause of infections has been recognised. In the following years, E. coli was increasingly identified as a trigger of gastrointestinal diseases.

The incidence of allergic diseases has been increasing since the 1970s. This trend is especially evident in countries with a Western lifestyle. Genetic factors, but also changes in living conditions and various environmental influences increase the risk of developing an allergy.

Fish and seafood are among the most common food allergens, along with nuts, eggs, cow’s milk, fruit, soya and other foods. It is estimated that approximately 2.2% of the global population is affected by an allergy to fish, while around 2% of individuals are allergic to seafood.