According to statistics from the RASFF database over the past seven years, the number of food recalls is steadily increasing. The most common category of hazards includes foreign objects. These consistently occupy top spots in annual reports and are present in all food product categories, from beverages to confectionery to prepared meals. They cause costs in the millions when recalls are issued.
Our event showed an overview of existing analysis possibilities in the laboratory as well as measures that are used in the food industries to avoid foreign body inputs.