Researchers from INRAE and the ESA (École Supérieure d’Agricultures d’Angers), together with the SafeConsume H2020 project researchers, conducted a European study on hand washing during the preparation of a raw chicken meal at home. Their results, published on 9 May 2021 in Food Control, highlight a lack of knowledge of the risks associated with handling raw meat in France.

Moreover, their work indicates clear differences between the countries participating in the study, showing the importance of adapting prevention campaigns according to the practices and knowledge of each country.

Hand washing seems to be a simple task but, once implemented,

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More than half of Northern Ireland’s home cooks are unclear about how to barbeque meat to the correct safe temperatures, according to recently released survey results.

Results revealed that 55 percent of participants didn’t know what temperature meat should be cooked to. Responses ranged from 30 degrees C to 260 degrees C (86 degrees F to 500 degrees F). About half of people surveyed at least occasionally overcooked meat to ensure it was safe to eat.

Research by safefood found fewer than 2 percent of 1,052 adults on the island of Ireland are following all necessary the food safety checks

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Montreal-based pizzeria Chez Zac recently transformed its restaurant to an all-vegan pizzeria in an effort to reduce the food waste it was producing with meat products. Though the pizzeria originally offered a vegan menu in addition to meat and vegetarian options, Chez Zac owner Dj Bhate says the vegan pizzas were outperforming the other options. 

“We decided to go plant-based because we were throwing a lot of our meat produce away on a daily and weekly basis,” Bhate told VegNews. “Originally, we did have a vegan menu in addition to having meat and veggie options and the vegan pizzas were

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Diners in Israel’s central town of Ness Ziona are eating lab-grown “meat” that scientists claim is an environmentally friendly solution to feed the world’s rising population.

A restaurant in Tel Aviv sells chicken grown in a lab. This restaurant is a type of SuperMeat testing ground that hosts regular test meals and generates customer feedback while awaiting regulatory approval.

The aptly titled “The Chicken” serves burgers in an unusual setting: across the fine dining room, on the ground floor of a modest building in Ness Ziona, central Israel.

The laboratory, where experts are busy behind big stainless steel vats, can

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U.S. meat processor Tyson Foods Inc (TSN.N) will launch its plant-based food in select Asia-Pacific markets starting this month, as it looks to cash in on the burgeoning demand for meat substitutes in the region its rivals have set out to capture.

Impossible Foods Inc, Nestle SA (NESN.S), Beyond Meat Inc (BYND.O) have already entered Asia with their plant-based meat products, expecting rising demand for the protein from consumers conscious about health, animal welfare and the environment.

Retail sales of meat substitutes in Asia-Pacific reached $16.3 billion in 2020 and are expected to exceed $20 billion by 2025, according to

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It is generally acknowledged that the lab-grown meat sector faces at least three key challenges: scalability and cost, consumer acceptance, and regulatory approval.

This last point has had chins wagging since December 2020, when Singapore became the first country to authorise the commercialisation of cultivated meat.​ Understandably, Europeans want to know when it will be their turn: when will cultivated meat be served on EU plates?

Cell-based meat on sale within 3-5 years?

At ProVeg International’s 2021 New Food Conference, attendees were asked this exact question.

A small proportion (8%) said they don’t believe cultured meat will ever be

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