Consultation seeking stakeholders’ views on the proposed amendments to Northern Ireland domestic legislation relating to official controls and other official activities to ensure the application of food and feed law, to technical amendments to food and feed hygiene and safety law that applies in Northern Ireland, and our assessment of the impact associated with the implementation of these amendments into Northern Ireland domestic law.
The main suspects in the 2017 fipronil in eggs scandal have been sentenced to a year in prison by a Dutch court.
Managers of Chickfriend and Chickclean were given 12 months in jail for using fipronil at poultry farms in the Netherlands and endangering public health.
Vacancy Announcement
The United Nations Industrial Development Organization (UNIDO) is the specialized agency of the United Nations that promotes industrial development for poverty reduction, inclusive globalization and environmental sustainability. The mission of UNIDO, as described in the Lima Declaration adopted at the fifteenth session of the UNIDO General Conference in 2013, is to promote and accelerate inclusive and sustainable industrial development (ISID) in Member States.
A recent poll by the Food Standards Agency revealed that 44% of adults view ‘use by’ dates as a ‘useful guide’ – not realising the potential health risks of getting food poisoning, which could make them or their family seriously ill.
The new finding shines a light on the larger issue of date mark confusion. We’re all aware of the various date marks that appear on food labels, such as ‘use-by’ and ‘display until’, but there are still many who are uncertain about what each of them means.
Researchers have studied the relationship between consumer practices, kitchens, and the risk of cross-contamination with pathogens in Europe.
Participants from 87 households in six European countries were observed and interviewed in 2018 during shopping and preparation of a chicken and vegetable meal. Sampling and analyses of microbial pathogens from their kitchens were also performed.
A sizeable proportion of Salmonella and Campylobacter bacteria is still resistant to antibiotics commonly used in humans and animals, as in previous years, says a report released today by the European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA).
In humans, high proportions of resistance to ciprofloxacin, an antibiotic commonly used to treat several types of infections, were reported in a specific Salmonella type known as S. Kentucky (82.1%). In recent years, S. Enteritidis resistant to nalidixic acid and/or ciprofloxacin has been increasingly reported in several countries. The increasing occurrence of fluoroquinolone and/or quinolone resistance in these types of Salmonella probably reflects the spread of particularly resistant strains.
The latest report on pesticide residues in food in the European Union is now available, giving a snapshot of residue levels found in a basket of products widely consumed in the territory.
A total of 96,302 samples were analysed in 2019, 96.1% of which fell within legally permitted levels. For the subset of 12,579 samples analysed as part of the EU-coordinated control programme (EUCP), 98% were within legal limits.
EFSA has launched a public consultation on its draft Strategy 2027. EFSA welcomes input from all those interested in having a say on the strategic direction the Authority will take in the years ahead. The public consultation is open until 2 May.
Bernhard Url, EFSA’s Executive Director, said: “EFSA’s Strategy 2027 comes at an important moment for the Authority. With the recent application of the Transparency Regulation, and against the wider backdrop of the European Commission’s Green Deal and Farm to Fork Strategy, we must adapt and evolve as an organisation if we are to continue to serve as the cornerstone of food safety in the EU.
The Food Safety Authority of Ireland (FSAI) today reported that five Enforcement Orders were served on food businesses during the month of March for breaches of food safety legislation, pursuant to the FSAI Act, 1998 and the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020. The Enforcement Orders were issued by environmental health officers in the Health Service Executive (HSE) and officers of the FSAI.
Food fraud poses a serious threat to the food system. How can we fight against it and be confident that the food we are buying is authentic and safe?
Food Standards Scotland is calling on research groups that are planning to apply for funding through UK Research and Innovation’s (UKRI’s) call ‘Transforming UK food systems for health and environment’ to get in touch about proposals that would align with our strategic vision for a safe, healthy and sustainable food environment that benefits and protects the health and wellbeing of everyone in Scotland.
A is one of the most common foodborne-diseases worldwide, and one of the most common reported in the United States, with about 241,000 people sickened every year, leading to about 10,000 hospitalizations. So how do you know if you have a Staphylococcus aureus infection?
The Staphylococcus aureus bacteria produces a toxin that is called an enterotoxin, which is a toxin that is produced in or affects the intestines. This toxin is very heat stable, which means that even if a food containing the bacteria is heated to a safe final internal temperature, the toxins can remain and make people sick. The toxin is also resistant to freezing and drying.
And the bacteria can grow at a ride range of temperature, pH levels, and sodium chlorine concentrations. It can also survive in dry environments, such as on clothing and surfaces.
Experts are to meet for the second time later this month to work on the WHO’s global strategy for food safety.
The World Health Organization (WHO) created a Technical Advisory Group (TAG) on food safety that met virtually from Feb. 8 to 10 and agreed on structure of the new strategy, drivers of change for the future of food safety, and proposed five priorities.
Accuracy of remote assessments was a key concern raised by most local authorities, according to an evaluation of the technique’s use during the pandemic.
Local authority officers feared information was vulnerable to manipulation by food businesses and problems could be missed resulting in public health risks. There was also the inability to use instincts and sensory awareness to assess the business such as the loss of smell to detect pests and being unable to see how staff interact.
The overall risk to food safety has not increased as a result of the United Kingdom leaving the European Union, according to the Food Standards Agency (FSA).
The authority officials also said the agency has not seen any evidence to suggest there is more of a risk from food crime or food fraud.
Between May 2018 and December 2020, 193 human cases of Salmonella Enteritidis sequence type (ST)11 were reported in Denmark (2), Finland (4), France (33), Germany (6), Ireland (12), the Netherlands (3), Poland (5), Sweden (6), and the United Kingdom (UK) (122). One in five cases was hospitalised. One death was reported. Fifty percent of the cases were children ≤ 18 years. The most recent case was reported by the UK in December 2020.
Science Foundation Ireland (SFI) is pleased to launch the Industry RD&I Fellowship Programme 2021 which seeks to support academia-industry interactions in order to address industry‐informed challenges. Awards under this programme can be made to academic researchers (at faculty and postdoctoral level) wishing to spend time in industry worldwide through the temporary placement of academic researchers with an industry partner.
A Salmonella outbreak linked to certain retailer-sold breaded chicken products has caused almost 500 cases of food poisoning in the UK over the past year. It’s not the first time this has happened with other countries previously experiencing similar issues with these products - so what’s going on?
In his most recent micro update, Dr Roy Betts explores the cause of these outbreaks to highlight why risk assessment and risk reduction strategies are so important to protect the consumer.
The FSA’s independent Science Council are holding a consultation on their draft principles and guidelines outlining the standards expected when uncommissioned evidence is received by the FSA outside of our standard processes.
The Food Standards Agency (FSA) new snapshot poll of 2,132 adults aged 16-75 in England, Wales, and Northern Ireland reveals half of adults do not always check the use-by date on their food before eating it.
