Food giant Nestlé has suggested that the huge amount of data collected by companies such as itself and regulatory authorities like the Food Standards Agency (FSA) should be shared so that it can be ‘mined’ for information about emerging food safety p
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Teagasc Post Doc Research Fellow Level 2 (PD2) - Food and Health
Description:In FHI-1 an extensive number of bacteria were screened for their ability to hydrolyse milk proteins. These were cultured in casein or whey protein-based substrates or skim m
A growing number of officials in the European Commission's health unit are complaining that health and food safety legislation is being delayed due to slow decision-making from Frans Timmermans, the Commission's First Vice-President in charge of Bett
MIT chemists have devised an inexpensive, portable sensor that can detect gases emitted by rotting meat, allowing consumers to determine whether the meat in their grocery store or refrigerator is safe to eat.
The sensor, which consists of chemically
Antibiotic residues in milk remain a problem for the dairy sector, according to a new report from the Food Safety Authority of Ireland (FSAI).
It follows confirmation that one liquid milk producer, who had been found to have supplied antibiotic contam
Belfast Crown Court heard on Wednesday that compensation was paid to around 80 people by Moviehouse Cinema Limited - the parent company of the former Flicks restaurant at the Cityside complex, which was voluntary closed two days after the second outb
Traces of chemicals are sometimes detected in food and drinks: pesticides in fruit and vegetables, veterinary drugs in meat and other animal-derived products, or environmental contaminants in various foodstuffs. Regular controls help to ensure compli
Dr Andrew Flanagan received funding from the safefood Training and Mobility Programme to attend the 4th iFAAM (Integrated Approaches to Food Allergen and Allergy Risk Management) bi-annual meeting in Brussels in March of this year. Andrew is an Exe
We’d love to hear from you. Would you like us to feature your research or industry sector? What else would you like us to cover in the world of food safety? Send your letters, article ideas, feedback and suggestions to networks@safefood.eu or contact
Food safety professionals are all familiar with HACCP (Hazard Analysis & Critical Control Point), but what about TACCP (Threat Assessment Critical Control Point)?
“It’s important to understand that there are criminals out there and real threats to our
Marks & Spencer is introducing a five-point Campylobacter reduction plan across its UK stores. The plan consists of: zero thinning or flock-culling during the growing cycle; rapid surface chilling; front-of-pack labelling; double-bagging chickens; an
Prof Chris Elliott of Queen’s University Belfast will soon re-run his free online training course. The two-part MOOC (massive open online course) will run for two hours a week over two periods of four weeks each. It will focus on threats to global fo
Malcolm is the Food Hygiene Unit Project Leader in the Food Science Branch of the Sustainable Agri-Food Sciences Division (SAFSD), Agri-Food and Biosciences Institute (AFBI), Belfast
As a project leader, I’m involved in several areas of commercial res
A recent safefood report on climate change and food safety predicts that local ecosystem changes will result in changes in land use and, potentially, agricultural land abandonment in some places.
Climate Change Ireland: The potential impacts of climat
International and local experts presented new research to 120 delegates at the safefood VTEC Network Annual Conference held in Blanchardstown, Dublin, recently.
“We focused on the role of the production environment and water in the transmission of VTE
Given the high levels of Campylobacter found in farmed poultry on the island of Ireland, what can we learn from other countries dealing with flock contamination?
The recent safefood Knowledge Network conference ‘Campylobacter: The poultry control pro
A recent safefood campaign successfully used social media and targeted marketing to encourage consumers not to wash raw poultry before cooking it.
Despite evidence that potentially harmful bacteria such as Campylobacter can ‘hitchhike’ on water dropl
For full event listings, see safefood.ning.com/events.
Thermal Processing Training Course
University College Cork
April 15th-16th, 2015
Salmonella Knowledge Network Conference
DAFM Laboratories, Backweston, Celbridge, Co.Kildare
April 16th, 2015
The theme
Recent challenge studies carried out by Monaghan Mushrooms and researchers in Teagasc Food Research Centre, Moorepark, indicate that Listeria monocytogenes does not grow on refrigerated, pre-packed whole mushrooms during the shelf-life period.
Traditi
From farm to consumer, we need to see the bigger picture to ensure food is both nutritious and safe, according to Owen Brennan, Executive Chairman of the Devenish Group.
When it comes to tackling issues in the food industry, Owen Brennan cuts quickl
