We’re delighted to announce the publication of the first issue of The Food Chain, a newsletter for members of the Campylobacter, Listeria, Salmonella and VTEC Networks. You can find news stories from the newsletter right here on Ning or you can subsc
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After thieves in Liechtenstein made off with 236 five-kilogram wheels of cheese contaminated with listeria monocytogenes, the Office of Food Inspection there had to issue a warning to the public. The 236 five-kilogram wheels of the semi-hard Alp Sück
Educating consumers and food operators on proper food-hygiene practices is the most pressing food safety issue across the island of Ireland. This is according to Ger Cadogan, Head of Quality and Technical Control at Glanbia, who says this education s
Vaccines against Salmonella that use a live form of the bacteria are more effective than those that use only dead fragments, according to recent University of Cambridge research. This is due to how they stimulate the immune system, said the researche
Anne Dwan is an Environmental Health Officer. She’s been with the Carlow/Kilkenny HSE South department for 17 years.
What is a typical day at work like for you?
I do predominantly food work, so food hygiene inspections, fluoride water testing, pest co
Dr Anne Carroll
More labs are looking into using PCR in testing for Verocytotoxigenic E.coli (VTEC) in food, says Dr Anne Carroll of the VTEC Reference Laboratory.
VTEC is a type of E. coli that produces a powerful toxin and can cause severe illness. “
Nanotechnology holds potential for food processing and packaging – including developments to fight foodborne pathogens – but will consumers buy into it?
A 2014 report funded by safefood highlights the need for more research and engagement with consum
Dr Marta Martins
Marta is a Research Fellow at the UCD Centre for Food Safety
Can you briefly sum up your research?
I study the way bacteria adapt to stresses along the food chain – how they adapt, why they become resistant and what we could do to avo
Margaret Patterson
The food industry is facing a shortage of future talent, according to Prof Margaret Patterson, President of the Institute of Food Science & Technology (IFST) (UK), who is tackling the issue head on.
“Surveys predict that there will b
How do you ensure that the right people know about the perils of Listeria monocytogenes, a tough, hardy bacterium that can cause a form of food poisoning called listeriosis in vulnerable people?
The recent safefood Listeria Knowledge Network conferenc
A number of emerging opportunities were identified at the safefood Campylobacter Knowledge Networks Annual Conference earlier this year.
Dr Declan Bolton, Principal Research Officer at Teagasc in Ashtown, chaired the conference. He points out that lac
As convenience trumps the culinary arts in many homes, ready meals are ever more popular. Fortunately, most ready meal producers are extremely alert when it comes to the risk posed by pathogens.
“Awareness of food safety has been a constant for us, pa
Social media is not just for celebrity news and funny pictures of cats. It’s also a powerful way for food safety professionals to distribute information on possible risks and identify the spread of outbreaks at an early stage.
Providing accurate and t
Chris Elliott
In early September, the UK government published the final report of the Elliott review into the integrity and assurance of food supply networks. Chris Elliott, Professor of Food Safety and Director of the Institute for Global Food Securi
safefood Listeria network meeting
Ramada Plaza, Belfast
Nov 26th, 2014
Learn more and RSVP: http://safefood.ning.com/events/listeria-network-meeting
How secure is our food?
The Mount Business & Conference Centre, Belfast
Nov 28th, 2014
http://s
In response to global concerns regarding food security a variety of national and international agencies and policies are promoting growth in aquaculture production, often referred to as fish farming. Aquaculture presents Europe with an opportunity to
Innovate UK widens the appeal of £5,000 vouchers for small firms to seek expert advice.
Innovation vouchers are open to all kinds of smaller businesses from 10 November 2014. You can claim up to £5,000 towards the cost of expert advice if you
In the article below Kevin Hunt, Marine Institute/UCD, gives an overview of his visit to the Polytechnic Institute of Braganca, where he attended a four day workshop on predictive modelling in food microbiology. Funding for this visit was provided un
‘Chicken juice’ – the liquid produced from defrosting chickens – allows Campylobacter to form protective biofilms and boost its survival in food processing sites, according to a study from the Institute of Food Research.
Post conference report from the World Mycotoxin Forum 8th Conference, Vienna Austria, 10 - 12th November 2014.
Click below to download the full report.
