Could chicken movement indicate Campylobacter infection risk?
Monitoring chicken behavior can give an indication of which flocks are likely to become Campylobacter positive within seven to 10 days
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Bacteria resistant to ‘last resort’ antibiotic found on UK pig farms
Antibiotics usage in livestock has again come under scrutiny after a gene that makes bacteria resistant to colistin, the antibiotic used
Meat processors act on antibiotic resistance risk
UK meat producers have issued a robust response to last month's government-commissioned report that the use of antibiotics in agriculture posed a direct th
As an end of year article, FoodQualityNews.com have looked through their archives to bring readers the top-scoring articles related to foodborne outbreaks.
Meat Technologist (Ref: DS1503)
Location: Dublin
Teagasc is seeking to recruit a Technologist with a proven track record in food/meat science. The appointed Technologist will be responsible for carrying out, refining and developing methods for a variet
EFSA experts have assessed the public health risks associated with the consumption of foods contaminated with Enteroaggregative Escherichia coli (EAEC).
Pathogenic E. coli strains are categorised into six groups – “pathotypes” – based on their virul
Human cases of listeriosis and campylobacteriosis rose once again in 2014, continuing an upward trend that began in 2008. Salmonellosis cases increased slightly for the first time since 2008. These are the main findings of the latest annual report by
The US and Europe have a great opportunity to step up their collaboration and provide leadership on global food safety, Michael R. Taylor said in an exclusive interview with EurActiv.
Patricia is a European Programme for Intervention Epidemiology Training (EPIET) Fellow. She is based in the the Republic of Ireland’s Health Protection Surveillance Centre (HPSC) in Dublin.
The role of the HPSC is to provide information on infectious
Toxins produced by living organisms are all around us, including in food and food packaging, but when are they likely to cause problems?
In June, the annual safefood Biotoxins Knowledge Network conference focused on how analytical chemistry can uncove
A new innovation pathway developed at the College of Agriculture, Food and Rural Enterprise (CAFRE) should help food businesses make their ideas a reality. This is according to food technologist Joy Alexander, Head of the Food Technology Development
Consumers perceive the home to be the least likely source of food poisoning and their behaviour does not always correlate with their food safety knowledge, according to safefood research. Furthermore, people over-estimate how often they take an actio
Two-fifths of consumers have their fridge set at the wrong temperature, according to a new study that highlights key areas of concern around consumer knowledge and behaviour in fridge and food safety.
“What stood out was that only a few people had the
Hector is a Research Officer in the Food Safety Department of the Teagasc Food Research Centre in Ashtown, Dublin 15. He has a doctorate in veterinary medicine and a PhD in gastrointestinal diseases in pigs from the University of León in Spain.
The T
In today’s world, you can’t let your skills stand still. And for more than 20 years, the Food Industry Training Unit (FITU) at University College Cork has been helping people in the food sector hone their skills all along the food chain, from farm to
A lengthening global food chain means graduates in the industry today need a rounded set of skills as well as confident voices to tackle food safety and health challenges. That’s according to Professor Dolores O’Riordan, Director of the Food and Heal
The food sector uses various standards to help ensure product and process safety and quality. At the same time, different sectors within the food industry engage with the development of international and European standards that may affect their busin
A hot topic at the recent VTEC Network Annual Conference was whole genome sequencing, which has huge potential for reference and research laboratories, as it gives much more information on strains than previous techniques.
Dr Claire Jenkins, from Pub
Rebecca Jenkinson, a graduate of the Food Quality, Safety and Nutrition course at Queen’s University Belfast, was the 2015 winner of the Student Prize. The prize was awarded to the best essay on the theme of Food: Is it safe to eat?
Below is an excerp
Consumers see instant hand sanitisers as a quick, easy alternative to conventional hand washing, but prefer to use water and soap if possible, as they see this method as more effective.
This is according to a survey conducted for a new safefood report
