Based on research in Ireland commissioned by the safefood organization, 43 percent of people wash turkey before cooking, which can spread food poisoning germs around kitchen surfaces, utensils, hands, and ready-to-eat foods. Even the smallest drop of
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New research from Singapore has revealed significant rates of pork or lower-quality fish DNA in local seafood products, leading researchers to urge clearer food labelling guidelines and more stringent testing with better technology in the F&B industr
Nowadays, most of the foods we eat in developed countries are grown and manufactured in developing countries. For example, about 80 percent of food consumed in the UK is imported from other countries, including developing countries. In the U.S., more
Find out how diagnostic testing practices in FoodNet’s surveillance area have changed for 10 pathogens: Campylobacter, Cryptosporidium, Cyclospora, Listeria, norovirus, Salmonella, STEC, Shigella, Vibrio, and Yersinia.
See how rates of illness have changed in FoodNet’s surveillance area since 1996 for nine pathogens transmitted commonly through food: Campylobacter, Cryptosporidium, Cyclospora, Listeria, Salmonella, Shiga toxin-producing Escherichia coli (STEC), Shi
The Teagasc post-doctoral programme provides training and development opportunities for early career scientists that enhances their experience of learning and equips them with the necessary skills for the next stage of their chosen career in research
This Foodalert article looks at the changing world of food and drink from a recent exhibition in London entitled ‘Food Bigger than the Plate’ which focused on innovation and how the choices we make as food consumers can radically impact the future.
The number of Shiga toxin-producing E. coli infections in Europe jumped last year while the increasing trend of Listeria cases continued, according to an annual report on zoonoses.
The European Food Safety Authority (EFSA) and European Centre for Dis
EFSA is calling for applications from potential fellows for the 2020/2021 cycle of its European Food Risk Assessment (EU-FORA) Fellowship Programme, a key initiative for building the EU’s scientific assessment capacity and knowledge community.
Nearly one in three foodborne outbreaks in the EU in 2018 were caused by Salmonella. This is one of the main findings of the annual report on trends and sources of zoonoses published today by the European Food Safety Authority (EFSA) and the European
Did you know that December is the busiest month of the year on the safefood website?
Last year, more than 100,000 people visited safefood.eu between Christmas Eve and Christmas Day. Some of the most popular searches on our website include: how to defr
Congratulations to the winner of our last competition, Brenda Lennon, Public Analyst's Lab, Galway.
The answer to the previous crossword was HERRING.
safefood is delighted to offer one lucky crossword winner a luxury hamper of gourmet food from Arcadia
The herbal products, sold worldwide as medicines or foods, are perceived as low risk because they are considered natural and thus safe. The quality of these products is ineffectively regulated and controlled. The growing evidence for their lack of au
EFSA's Panel on Contaminants in the Food Chain (CONTAM) has launched an open consultation on the draft scientific opinion on the risks to public health related to the presence of ochratoxin in food. This document presents estimations of human dietary
Following the successful series of allergen masterclasses for staff and students in the colleges of further and higher education in Northern Ireland in 2018, the programme is being rolled out to the catering & hospitality students and staff in the d
During 2019, safefood hosted six food safety workshops throughout the island of Ireland, in partnership with Teagasc. The aim of these workshops was to help small and medium-sized food businesses and provide practical advice on good food safety prac
safefood hosted the seminar Food Safety Risks And Challenges In The Produce Sector on the 5th November 2019 in Dublin. The event had covered a range of microbiological topics in the area with international and national speakers presenting their late
safefood and the Institute for Global Food Security in Queen’s University Belfast hosted a one-day conference that focused on the analysis of food allergens, their management in the supply chain and the regulation and enforcement of food law on aller
We talk to Stella Graham from the award-winning Foodovation Centre on how it helps small businesses take that next step to success.
The Foodovation Centre at North West Regional College in Derry-Londonderry is an award-winning centre of excellence for
Established in 1999 under the Good Friday Agreement, this year marks 20 years of safefood promoting food safety, and importantly North/South-working on the island of Ireland. During that time, we know that addressing food safety is a shared responsib
