Hungarian 
Genetically engineered microbes with unique DNA sequences for food tracking
A new way of food tracking has been developed by scientists: genetically engineered microbes are injected with unique DNA sequence combinations, which are then sprayed onto food.
Different risks of home fermented foods
Fermented foods have many benefits, but they can also pose food safety risks. It is very important that the raw material and the culture used are microbiologically correct and that the technological steps are strictly followed.
Pet food contaminated with aflatoxins has killed several pets
Pet food heavily contaminated with aflatoxin was recalled in the US at the end of December 2020 after 28 dogs died from consuming the product.
Zoonotic spread of carbapenemase-producing bacteria
The spread of carbapenemase-producing bacteria from food-producing animals to the food produced from them could pose a threat to consumers.
Plastic substitutes in the food industry - bamboo
In recent years, bambooware (cutlery, plates, cups) have become increasingly popular. These are often similar to melamine plastic kitchen utensils and usually contain melamine and formaldehyde.
Dietary supplements with herbal active ingredients
The following information is provided on recently identified herbal active substances used as ingredients in food supplements that pose a potential risk.
Risks related to BARF diet
The BARF diet (Biologically Appropriate Raw Food or Bones And Raw Food), feeding of pets (especially dogs) with raw meat, is becoming more and more common, and poses microbiological risks to humans.
The anabolic effect of ecdysterone in spinach
Ecdysterone is the hormone primarily responsible for molting (development) in insects. It is also found in plants, including spinach. In human applications it may have anabolic effects.
Shiga Toxin-Producing E. coli O121 in flour
Shiga toxin-producing E. coli O121 and E. coli O26 strains have been identified in the USA and Canada in a flour-mediated outbreak. Consumers have been sickened mainly through eating, licking, or tasting raw, homemade dough or batter, and when young children were involved in pasta making, but cross-contamination has also occurred.
Risks related to homemade and commercially available plant-based milks
Nowadays, consumers are increasingly looking for beverages to replace cow's milk, such as plant milks. More and more people are also trying to prepare their own plant milk at home.