safefood Knowledge Network 's Posts (395)

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The Marine Institute continues to invest in the next generation of ocean professionals, through the 2022 Summer Bursary Scholarship Programme, which provides third level students with work experience across a number of marine areas.

Our Bursary Scholarship Programme has been running for more than 30 years, providing essential career development and support, and inspiring the next generation of marine scientists and experts. The programme equips students with the skills to become ocean leaders and marine champions of the future.

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This consultation will be of interest to: 

  • food businesses
  • local authority (LA) food safety teams
  • food safety consultants
  • trade bodies

Consultation subject 

The subject of this consultation is revised guidance on less than thoroughly cooked beef burgers which assists businesses that serve such burgers and LAs which carry out food official controls in such businesses. The guidance includes advice on controls and safe systems which can reduce the risks associated with less than thoroughly cooked beef burgers. 

 

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Levels of antimicrobial resistant (AMR) E. coli in chicken in the United Kingdom have remained stable in the past few years, according to a report.

Findings come from a survey of AMR in E. coli in fresh retail chicken in 2020 published by the Food Standards Agency (FSA). Generic E. coli bacteria can be useful indicators of AMR patterns.

 

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In light of the recent carbon dioxide shortage, Campden BRI is looking for partners to help with new research that aims to investigate the potential of a selection of gas mixes with a view to reducing or replacing carbon dioxide (CO2) in the event of a third shortage. Studies have been designed to provide information on the microbiological and sensory effects of the proposed mixes.

Campden BRI microbiologist Greg Jones, who is leading the project, reflected on the recent CO2 shortage,

 

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The European Food Safety Authority published in August 2021 the “Guidance on technical require-ments for regulated food and feed product applications to establish the presence of small particles including nanoparticles” (Guidance on Particle – Technical Requirements (TR)) and an updated ver-sion of the “Guidance on risk assessment of nanomaterials to be applied in the food and feed chain: human and animal health” (Guidance on Nano – Risk Assessment (RA)).

 

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Due to technical reasons, the public consultation is extended to 22 February 2022. EFSA's Food Ingredients and Packaging (FIP) Unit has launched an open consultation on the draft scientific opinion on the re-evaluation of the risks to public health related to the presence of bisphenol A (BPA) in foodstuffs. This document presents the hazard identification and characterisation, as well as the characterisation of human health risks related to the dietary exposure to BPA. Interested parties are invited to submit their comments by the indicated deadline. When submitting the comments, specific reference to the line and page numbers to which the comments relate must be made. Additional data or files to support the comments may be submitted using the relevant function in the digital form.

 

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A recent study published in LWT, found that bacterial cultures, known as protective cultures, can fight pathogens and prevent them from causing illness by hampering their ability to infect someone at several key points.

Protective bacterial cultures are commercially available and are designed to control undesirable microbes in foods, including foodborne pathogens such as Listeria monocytogenes. 

 

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survey into public perceptions of emerging alternative proteins has revealed that a third of UK consumers would try cultured meat, and a quarter would try edible insects. It also revealed a greater number - 6 in 10 of us - are willing to try plant-based products many of which are already on the market.

 

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Efforts to quantify the level of risk posed by food sold online are at an early stage, according to the Food Standards Agency (FSA) in the United Kingdom.

In a paper presented at the latest board meeting, the authority acknowledged limitations of the existing regulatory system are being exposed as some new companies set up online and, deliberately or not, don’t register as a food business, therefore avoiding local authority inspection and assurance.

 

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The European Food Safety Authority published in August 2021 the “Guidance on technical require-ments for regulated food and feed product applications to establish the presence of small particles including nanoparticles” (Guidance on Particle – Technical Requirements (TR)) and an updated ver-sion of the “Guidance on risk assessment of nanomaterials to be applied in the food and feed chain: human and animal health” (Guidance on Nano – Risk Assessment (RA)).

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Due to technical reasons, the public consultation is extended to 22 February 2022. EFSA's Food Ingredients and Packaging (FIP) Unit has launched an open consultation on the draft scientific opinion on the re-evaluation of the risks to public health related to the presence of bisphenol A (BPA) in foodstuffs. This document presents the hazard identification and characterisation, as well as the characterisation of human health risks related to the dietary exposure to BPA.

 

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The Food Safety Authority of Ireland (FSAI) today stated that 59 Enforcement Orders were served on food businesses for breaches in food safety legislation in 2021, an increase of 40% in comparison to 42 Enforcement Orders served in 2020. The increase in numbers largely reflects the reopening of many food businesses following long periods of temporary closures in 2020 due to the impact of COVID-19. The FSAI reiterated the importance of robust food safety management systems and stressed that the legal responsibility lies with food businesses to ensure that the food they sell is compliant with food safety legislation and is safe to eat.

 

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Superchilled sustainabilty

Superchilling has positive impacts on shelf-life and energy consumption.


In lieu of some of the recent COP21 debates, it is important to find ways to effectively reduce energy consumption whilst ensuring that the global demands for fresh and high-quality food can be met. A recent case-study by Lyon Seafood explored the use of superchilling to do just that. This technology, when used to preserve food, can use blast chillers to lower the temperature of food to around –1.5°C to–2°C. At this temperature range, a partial fraction of the water in the product freezes however enough liquid remains to limit freeze damage.

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Climate change could have a big impact on the microbiological quality of raw milk in Europe, according to a study.

While many organisms suffer from the increased temperatures of climate change, some E. coli strains seem to be thriving. The danger is they have the potential to adapt to withstand the pasteurization process.

 

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Marks and Spencer has again recorded the highest Campylobacter in chicken results in updated quarterly figures from the United Kingdom.

Campylobacter is the most common cause of bacterial food poisoning in the UK and the dose needed to make people sick can be as low as a few hundred cells. Marks and Spencer is the only retailer to publish data showing the percentage of chickens contaminated at 100 to 1,000 CFU/g and at under 100 CFU/g.

 

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More than three-quarters of Irish people don’t know the correct temperature to cook their turkey, according to a survey.

Among respondents in the Republic of Ireland, 27 percent were concerned about undercooking the turkey and being sure it was safe to eat while 7 percent were worried about overcooking and serving it dry.

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