Irish public health officials have reported four recent outbreaks of Salmonella.
The four different salmonellosis clusters affected 15 people, according to a report published by the Health Protection Surveillance Centre (HPSC) in Ireland.
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The Food Safety Authority of Ireland (FSAI) today published a new guidance note Good Manufacturing Practices for the Production of Ready-to-eat Unpasteurised Fermented Plant-based Products to assist producers to produce safe products. The guidance wa
Job vacancy / FG IV – Scientific Project Officer: Non-animal approaches for biological medicines
Professor Colin Fricker, microbiologist and Chief Scientific Officer at Oculer Ltd on problem solving and the ongoing threat of foodborne infections
Professor Colin Fricker’s microbiology career spans 45 years and has a particular focus on the deve
We are running a number of free online training workshops for those working in small food businesses, including:
04 Oct Effective food safety part I (HACCP and Record-Keeping)
05 Oct Practical allergen management for food caterers
06 Oct Practical alle
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The safefood podcasts bring you insights and advice from leading experts on food safety. Through the series, we’ll be looking at factors that shape the food industry on the island of Ireland. Listen to our latest podcast where we are joined by Profe
Give this issue’s food quiz a try and you could be in with the chance of winning a fantastic prize!
Question 1: Which county in Ireland is famous for
the blaa?
Question 2: Which extra toppings would you expect to find on a Hawaiian pizza?
Question 3:
We are running a number of free online training workshops for those working in small food businesses, including:
04 Oct Effective food safety part I (HACCP and Record-Keeping)
05 Oct Practical allergen management for food caterers
06 Oct Practical alle
Protect your business from food fraud
Food fraud is a constant threat to all food manufacturing businesses on the island of Ireland, regardless of size. But how does a food business operator know if their business is susceptible to food fraud? All foo
Professor Colin Fricker, microbiologist and Chief Scientific Officer at Oculer Ltd on problem solving and the ongoing threat of foodborne infections
Professor Colin Fricker’s microbiology career spans 45 years and has a particular focus on the devel
We meet Adrienne Shaw, Technical Manager of the Northern Ireland Public Health Laboratory (NIPHL)
After graduating in Microbiology from the University of Bristol in 1982, Adrienne Shaw took up a role as Medical Laboratory Scientific Officer in the Ba
Cutting down on food waste while maintaining food safety
Lucas Westphal and Dan Hall at Campden BRI in the United Kingdom look at how we can reduce food waste safely
The Food and Agriculture Organisation (FAO) of the United Nations estimates that if
ABOUT EIT FOOD:
The European Institute of Innovation and Technology (EIT) Food is a young and fast-growing organisation focusing on entrepreneurship and innovation in the food sector. EIT Food is a start-up but has the characteristics of a multinatio
For the position of members representing civil society and food chain interests on the Management Board of the European Food Safety Authority.
As of 1 July 2022, a new composition of the Management Board of the European Food Safety Authority (EFSA) w
The Food Safety Authority of Ireland (FSAI) today reported that four Closure Orders 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 and the Eu
New research from GS1 reveals a worryingly high number of people in the food industry are unaware of the Natasha’s Law legislation coming into effect in October, and highlights a gap between large franchises and small independent businesses.
Laboratory reporting of norovirus in England was impacted more than Campylobacter by the COVID-19 pandemic, according to a study.
Researchers investigated the link between lab reporting of the two pathogens, the number of coronavirus tests and infect
An evaluation of food irradiation rules in Europe has found legislation is unlikely to have much impact on use because of a decline driven by industry and consumer fears, despite scientific evidence of its safety.
European Union directives on the top
