Rainfall, use of contaminated water for irrigation or contaminated equipment are among the factors that cause contamination of leafy greens with Salmonella and Norovirus. These are some of the findings of EFSA’s latest opinion on risk factors that co
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A study conducted by the Canadian Food Inspection Agency found that some high carbohydrate foods did not have acrylamide levels at levels that “would be considered unsafe for consumption.” The agency tested 897 high carb food samples from Canadian re
Using solutions containing peroxyacetic acid (PAA) to reduce contamination from pathogens on poultry carcasses and meat would not pose toxicity concerns, EFSA’s experts say. Some treatment applications are more effective than others, for example dipp
Each farm environment represents a unique combination that can influence occurrence and persistence of pathogens in leafy greens production, according to an EU scientific opinion.
The next phase of safefood’s childhood obesity campaign is about to start and so we wanted to share a quick update. We have continued to make small steps and we would like to share some of our plans for the next phase of the campaign.
As you may be a
Universities Ireland is offering 3 scholarships to students undertaking a recognised Master’s Degree or the first year of a PhD programme (taught or research) in the other Irish jurisdiction.
The Food Standards Agency is inviting tenders to design and execute a research study to identify and evaluate possible enhancements to improve norovirus removal from live oysters during shellfish depuration processes.
The FSA wants to commis
In Denmark, we have zero tolerance for Salmonella in chicken meat," said Birgitte Helwigh, Senior Scientist at The National Food Institute of the Technical University of Denmark.
That policy has reaped enormous benefits for consumers, Helwigh said, a
The widespread production of genetically modified (GM) crops worldwide has caused a sharp increase in the number of incidents where low levels of genetically modified organisms (GMOs) have been found in food and feedstuffs traded between nations, cau
A new laser sensor identifies Salmonella bacteria grown from food samples in less than 24 hours, about three times faster than conventional methods.
NISP Connect launched INVENT in 2014 to provide a showcase for the most exciting prototype technologies emerging from Northern Ireland. We take 24 teams through a programme of workshops and mentorship to pitch for a share of a £33,000 prize fund. Our
The safefood Training & Mobility Programme is now accepting applications for the 2014 programme. The Programme enables safefood Knowledge Network members to visit and spend time in another organisation to develop their knowledge/expertise in an area
The FSA is to test 4,000 supermarket chickens over the next 12 months as part of a major new survey to assess levels of campylobacter contamination in the UK.
Trading Standards (TS) don’t have the resources to check for the potentially dangerous unapproved novel foods illegally on sale on the UK market, it has emerged.
Authorities who stopped delivery of tainted strawberries as part of Germany’s biggest foodborne outbreak halted more than 11 tons reaching the consumer.
Crises can require unexpected pairings of resources and personalities in order for people and organizations to survive. In the case of a food recall, a company’s food safety manager and its crisis communicator make up the most unlikely of duos. But d
Science Foundation Ireland (SFI), in collaboration with the Department for Employment and Learning Northern Ireland, has just launched the SFI Investigators Programme for 2014. One of the thematic research areas is ‘Sustainable Food Production and Pr
Human cases of campylobacteriosis decreased slightly in 2012 for the first time in five years, but campylobacteriosis remains the most commonly reported zoonotic disease and it is premature to suggest that this is the beginning of a downward trend. S
Applications are invited for the position of Technical Executive Food Science in our Cork headquarters.
The successful candidate will be responsible for provision of scientific support in the Food Science Directorate. They will play a key role in foo
