The effects of the COVID-19 pandemic are being felt across the food supply network. Sterling Crew reviews the potential food authenticity challenges created by the pandemic and the mitigation of the emerging risks and threats.
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Iceland has been told to improve official controls on ready-to-eat food by the European Free Trade Association (EFTA).
The EFTA Surveillance Authority (ESA) monitors compliance with European Economic Area (EEA) rules in Iceland, Liechtenstein and Norway.
E. coli and Campylobacter can persist on dairy farms for months and contaminate unpasteurized, bulk tank milk despite some hygiene measures, according to a thesis.
Anniina Jaakkonen’s work investigated the frequency and contributing factors of milk contamination by Shiga toxin-producing E. coli (STEC) and Campylobacter jejuni on Finnish dairy farms. It is based on three publications: one in 2017 in the journal Zoonoses and Public Health, another in 2019 in Applied Environmental Microbiology and the final one in April this year in the journal PLoS ONE
The Food Standards Agency with Ipsos Mori and Bright Harbour carried out research in England, Wales and Northern Ireland to monitor the experience and behaviours of consumers when it comes to key food risks during the pandemic.
Antimicrobial resistance (AMR) continues to threaten global health. Although global and national AMR action plans are in place, infection prevention and control is primarily discussed in the context of health care facilities with home and everyday life settings barely addressed. As seen with the recent
global SARS-CoV-2 pandemic, everyday hygiene measures can play an important role in containing the threat from infectious microorganisms. This position paper has been developed following a meeting of global experts in London, 2019. It presents evidence that home and community settings are important for infection transmission and also the acquisition and spread of AMR. It also demonstrates that the targeted hygiene approach offers a framework for maximizing protection against colonization and infections, thereby reducing antibiotic prescribing and minimizing selection pressure for the development of antibiotic resistance.
The Food Safety Authority of Ireland (FSAI) today reported that one Closure Order and one Prohibition Order were served on food businesses during the month of August for breaches of food safety legislation, pursuant to the FSAI Act, 1998. The Closure and Prohibition Orders were issued by environmental health officers in the Health Service Executive (HSE) and authorised officers in the FSAI.
A Drexel University research team is developing a cold plasma wash water treatment that could kill harmful pathogens and be used with delicate fresh produce with no adverse quality effects, low cost operations and no added chemicals. This is a potentially huge breakthrough as delicate fresh produce, like romaine lettuce, is difficult to clean and can contain potentially harmful pathogens.
The Food Standards Agency with Ipsos Mori and Bright Harbour carried out research in England, Wales and Northern Ireland to monitor the experience and behaviours of consumers when it comes to key food risks during the pandemic.
The Food Standards Agency commissioned social research to develop its evidence base on issues affecting consumers and businesses in order to inform its COVID-19 response. The published data includes waves from April to July 2020, the data from future waves will be published in due course.
Ipsos Mori were commissioned to track consumer attitudes through an omnibus survey. Bright Harbour were commissioned to produce qualitative reports on the lived experience of people living in food insecurity during COVID-19 and the impact on consumers’ engagement with the food system in June and July 2020.
Additionally, we undertook in house social media listening to support our insight gathering around the impact of COVID-19 on food safety, food authenticity and food regulation.
In addition, the COVID-19 expert panel was set up to help identify the most important implications of the COVID-19 outbreak in relation to food policy. The FSA drew on its networks of leading researchers and industry experts between April and July 2020.
Given the ongoing circumstances around COVID-19 safefood, in conjunction with the Knowledge Network Expert Group, is working on various methods of delivery to including podcasts, webinars, and virtual training.
The latest food safety webinars are available at www.safefoodkn.net and include:
FOOD PACKAGING: MAKING THE RIGHT CHOICE FOR YOUR PRODUCT
While we Presented by Eddie O’Neill, Artisan Food Specialist at Teagasc Food Research Centre
While we might want to advance our food products by using recyclable and compostable packaging we must not forget the basic principles of packaging, namely protection and preservation, so we can deliver safe, quality products to consumers.
SARS-COV-2 AND FOODBORNE VIRUSES – CURRENT ISSUES
Presented by Martin D’Agostino, Virology Section Manager at Campden BRI
Martin discusses Covid-19 in the context of food safety and gives an update on foodborne viruses, in particular Norovirus and recently revised figures released by the UK FSA.
VIRTUAL FOOD SAFETY TRAINING WORKSHOPS FOR SME’s
An introduction to product shelf life for small food businesses
Virtual training workshop to explore various aspects of product shelf life
Virtual training workshop in partnership with Teagasc, to address practical aspects of food microbiology, hygiene and cleaning.
Virtual training workshop on record-keeping and HACCP.
Effective Food Allergen Management & Control
Virtual training workshop to increase awareness and training around food hypersensitivity and in particular, food allergen management.
Keep an eye out for dates, registration details and lots more on https://safefoodkn.ning.com/event
GIVE THIS ISSUE’S FOOD QUIZ A TRY AND YOU COULD BE IN WITH THE CHANCE OF WINNING A FANTASTIC PRIZE!
Question 1: What is tahini made of?
Question 2: Goulash is the national dish of which country?
Question 3: What fruit is kirsch made from?
Question 4: Aduki, borlotti and cannellini are types of what?
Question 5: What does amuse bouche mean?
Question 6: What are dried plums better known as?
Question 7: Which fish does caviar come from?
Question 8: What type of pastry is used for profiteroles?
Question 9: What type of milk is a basic ingredient of Thai cookery?
Question 10: Which cheese is traditionally grated and sprinkled on spaghetti?
safefood is delighted to offer one lucky quiz winner a fantastic food hamper hamper (similar (similar to to pictured). pictured).
To enter: enter: Send your answers to knowledgenetwork@safefood.net before 6th November 2020. This competition is open to Knowledge Network members on the island of Ireland only.
CONGRATULATIONS TO DAMIEN LYNCH, SENIOR ENVIRONMENTAL HEALTH OFFICE, HEALTH SERVICE EXECUTIVE WHO WAS THE WINNER OF ISSUE 17’S QUIZ. ANSWERS: 1: ALMOND; 2: FOCACCIA; 3; IT IS SERVED COLD; 4: HARICOT BEANS; 5: CROCUS; 6: GARLIC; 7: SEMOLINA; 8: THE STOMACH, USUALLY OF A COW; 9: AUBERGINE; 10: YEAST
Killowen Farm’s Nicholas Dunne, a member of the safefood Knowledge Network, reveals what running a dairy farm and successful business entails.
County Wexford’s Killowen Farm is located in Courtnacuddy, a small village outside the town of Enniscorthy just under the Blackstairs mountain. It is run by three generations of the Dunne family. Nicholas and his wife Judith, along with sister Pauline help to produce the award-winning Killowen Farm range of natural yoghurts. Grandparents Tom and Mary still play an active role on the farm, keeping the machines running, while the youngest Dunnes, Charlie, Martha and Anna help out too.
Nicholas was a full-time dairy farmer until 2003 but his knowledge of the dairy industry prompted the family to branch out. “I was a full-time dairy farmer but I was also involved with our local milk co-op and was on the board of Wexford creamery which gave me a great insight into the dairy industry,” he explains.
They started Killowen in 2003 and have been building the business in retail and food service since then. “Both my wife Judith and I wanted to take our milk to market and Killowen Yoghurt came from that need.” The award-winning range is, says Nicholas, as natural as you can get. “As a family, we want to make natural products that we’re happy to feed to our children and eat ourselves, so we never use preservatives or additives. Our natural yoghurt is made with only milk and live cultures ‒ good bacteria that help keep your digestive system working well.”
When they decided to expand into the product market, Nicholas and Judith signed up to courses and workshops set up by BordBia, Local Enterprise Office (LEO) and Enterprise Ireland to educate themselves on the skills needed to run the business.safefood’s Knowledge Network has also proven to be a great resource of information and inspiration. As a member of the Knowledge Network, Nicholas has been invited to speak at a number of the organisation’s events in the southeast. “It’s about sharing our story and experience with others,” he explains, “and in turn hearing others speaking about their experiences. We are always learning from their stories.” If someone is considering joining the Knowledge Network, Nicholas recommends it wholeheartedly. “All our food business depend on producing safe food and safefood has in-depth knowledge and so much experience in this area. Getting involved in the Knowledge Network is a great way to learn new skills and keep up-to-date with the whole industry.”
As for the day job, life on the farm is, unsurprisingly, busy for Nicholas, with an early start every day. “An average day for me at around 6am,” he reveals. “The first thing we do is check the farm to make sure that everything is okay and the cows are starting to be milked and that a plan is in place for the rest of the day. Then I head to the where yoghurt is already made and packing is about to start. I find it helpful if I am able to sort out problems early in the day ‒ knowing all production is up and running leaves me with the rest of the day free to concentrate on the business.” The wellbeing of the farm’s herd is a priority for Nicholas and his family.
“The cows live out in the fields from February to November and eat about 70 kg of grass daily,” he says. “Their lifestyles involve lots of fresh grass, clean air and a gentle routine which they enjoy. In winter they move indoors and enjoy a varied diet of grass silage, maize silage, beet, straw and meal. They all have names which reflect their personalities: Bella, Sunbeam, Dew and Mitzi are just a few.”
Maintaining a successful business and safe work environment are Nicholas’ main priorities and both require hard work and dedication. “I think the single biggest challenge for us is to keep everyone here focused on food safety as a lot of what we do is repetitive, he says, adding, “The biggest job every day is to be better at what we do and to instil this into our business. But this is also what we enjoy most about the business too ‒ the feedback from our customers telling us the product tastes great.”
ABOUT NICHOLAS
Where are you from? I am the 8th generation of Dunnes farming on this farm here in , Co Wexford. Courtnacuddy
Is there a book that influenced you? I only read when I’m on holidays but Kane and Abel by Jefferey Archer is a favourite.
What do you enjoy doing in your spare time?
I love all kinds of sports and cycle a good bit. We’re very lucky that our family loves farming so
Declan Ferguson on his role as Technical Director of Co Down’s Finnebrogue Artisan Foods
Tyrone man Declan Ferguson has been in the food industry for over 20 years, having started early with a part-time job packing chickens in Moy Park while studying for his A-Levels. A food science degree at Queens University Belfast followed before he headed to London and took up a role as a technologist for Marks & Spencer, working across product categories including confectionery, produce and meat and poultry.
After 10 years in the role, Declan embarked on a new challenge with Tesco Ireland & Northern Ireland in 2010. “I was the lead technical manager for the Republic of Ireland and Northern Ireland,” Declan explains, “managing the technical and quality teams and developing ‘homegrown’ own label product ranges of Irish and Northern Irish category products such as meat, deli meats, baked goods, salads and poultry, as well as developing and promoting local SME supplier listings in Tesco.” Two years later he moved to Genesis Crafty to take up the role of technical director there. Based in Magherafelt in Co Derry, Genesis Crafty is a company steeped in family heritage and has grown rapidly in recent years. “The company was going through a fantastic and challenging period of growth,” Declan says, “and while I was there we developed a very strong Genesis Crafty brand while also creating a strong own-label supplier proposition in morning goods, Irish breads, in-store bakery and seasonal products such as handcrafted mince pies.”
Since December 2014, Declan has been technical director at Finnebrogue Artisan in Co Down where he is responsible for the delivery of food safety and quality. He also ensures that Finnebrogue is industry-leading in its approach to food safety, quality, innovation and customer satisfaction. “I lead the technical and quality teams and we interact regularly with our retail customers to ensure we are delivering on all aspects, from launching innovative products on time to ensuring that we have a pipeline of technical, product, health and sustainability innovation,” Declan explains.
The company has grown substantially in the last four years and has opened three state-of-the-art factories. Finnebrogue produces a wide range of meat and plant-based products and Declan has been at the heart of developing its Naked Bacon and Naked Ham, both made without nitrites, as well as various plant- based ranges. Both of these new developments are helping to meet consumer demand for healthier and more sustainable foods. Declan’s role is varied and no two days are the same, however there are some key projects that he and the team work on continuously. They include the development of new ranges of plant- based products delivered through the planning and construction of a brand new production facility that will open ahead of Veganuary 2021. Equipping consumers with the knowledge to make more educated buying choices is also a big focus. “We have been working on the development and implementation of product life cycle analyses on foods so consumers can be provided with clear and credible information about the environmental impact of any particular foodstuff,” Declan explains. As part of this Finnebrogue has helped set up an independent charitable organisation called Foundation Earth which will help develop and implement these sustainability or environmental scores. “The sustainability scores go further than just carbon impacts and also include areas such as water usage, soil health and biodiversity impacts. Adding them to the front of packs means consumers can choose foods based on the environment in the same way that they can buy washing machines or refrigerators based on their energy usage.”
As with most businesses across many aspects of life, the sudden appearance of COVID-19 earlier this year has made it one of the main issues that the food manufacturing industry has to deal with. “Within our own company we have had to deal with these challenges head on to ensure that our staff feel safe enough to come to work. We have implemented new procedures and protocols related to personal protective equipment (PPE) and social distancing, changing manufacturing practices and staff training to ensure we continue to supply products to our retail partners and at increased volumes,” Declan says. “The economic consequences of COVID-19 on global supply chains will, unfortunately, mean that food fraud and food adulteration will once again become a major issue across the global food industry, as criminal elements try to make money amidst the fall out of the pandemic.”
Outside his role at Finnebrogue, Declan is also a member of the safefood Knowledge Network expert group, which aims to help safefood target its research through assessment of food safety concerns and horizon-scanning for future risks, as well as educating small to medium size food businesses on food safety and industry challenges.
In this role, Declan tries to identify the challenges that SME food manufacturers have to deal with in an ever-changing supply chain landscape. He also looks at risk areas where those new to the industry may not understand the elements within a food product or its packaging format that ensure it is safe for the consumer at the point of sale or in the home.
His work with the Knowledge Network is something Declan greatly enjoys as it gives him the opportunity to think about the bigger food industry picture. “I love the fact that when dealing with the group I can park the ongoing challenges of the day job and think more globally about the food safety challenges that are on the horizon and may potentially affect both consumers on the island of Ireland and those SMEs who wish to thrive in the food manufacturing industry.”
ABOUT DECLAN
Where are you from?
I’m from Coalisland in County Tyrone but since leaving university I’ve lived in London, Dublin, Derry and now County Down.
What do you enjoy doing in your spare time? My wife, our two boys (ages 7 and 8) and I love to get out and about and enjoy the beautiful scenery that we have close to Downpatrick.
Is there a book you’ve read that influences you?
One book that has helped me during my career would have to be Stephen Covey’s The Seven Habits of Highly Effective People. It discusses seven habits that people and managers can
