A conference on Global Food Safety: Solutions for Today and Tomorrow will be held on October 23rd to 25th 2012 at The Crowne Plaza Hotel, Blanchardstown, Dublin. The conference is a joint initiative between Teagasc, The Institute for Food Science and
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When a foodborne illness outbreak occurs, having insurance, and enough insurance, can be the difference between a company surviving or not.
Many firms carry liability insurance, which helps to cover claims in the event of a foodborne illness case. I
Salmonella, E. coli and other food-related diseases outbreaks can sicken and kill with sweeping effectiveness. Getting to the root of these outbreaks is a difficult task made even harder by global trade.
Everyone's talking Legionella.....
However, with a dry spell, hose pipe bans and now a deluge and a storm, and hopefully (?) a dry hotter spell to follow (optimistic!) in the coming weeks. Be warned, something such as Cryptosporidia are, and still
An extensive review of foodborne disease surveillance since 1996 shows less than desired progress in slowing the incidence of foodborne illnesses and suggests education is one of the best preventive measures.
A national hand hygiene campaign "cut superbug infections," according to BBC News. The BBC and other news outlets have reported the success of a hand-washing campaign in cutting infection rates in hospitals.
The headlines stem from a study of hand-wa
At undisclosed locations across London, there are sites ready to store seized foods and even food trucks. Liaisons with the courts have distributed emergency applications for food seizures and establishment closures. All that is necessary is for loca
The UK food industry must do more to hold on to students of food technology and food science from overseas, according to the Institute of Food Science & Technology (IFST).
Sensors that work flawlessly in laboratory settings may stumble when it comes to performing in real-world conditions, according to researchers at the Department of Energy's Oak Ridge National Laboratory.
Researchers at the Institute of Food Research have discovered why the micronutrient selenium is important to the survival of Campylobacter bacteria, which are responsible for an estimated half a million cases of food poisoning annually in the UK alon
Food technologists face more work once new smartphone technology takes hold enabling consumers to test the quality of food on supermarket shelves, according to experts.
Scientists have come closer to tackling Campylobacter in the food industry in a groundbreaking discovery that could have implications for fighting other foodbourne pathogens.
The European Food Safety Authority (EFSA) in collaboration with the European Centre for Disease Control (ECDC) recently released its latest report on trends and sources of zoonoses in the European Union. This Science Brief focuses on the findings for
The Department of Health, Dublin, has released their Statement of Strategy for the period 2011 - 2014. This document outlines the high-level aims and objectives of the overall health system in Ireland.
Highlighted below are a range of upcoming training courses organised and delivered by Teagasc.
Food industry training courses
Managing Food Safety through HACCP (FETAC) – May 9thth & 10th
Foundation Certificate in Sensory Principles (IFST, UK
This year safefood’s Balmoral Show stand is promoting the importance of safe food handling, storage and cooking practices in the home to prevent food poisoning.
We are inviting visitors to the stand to become investigators and enter a ‘germ scene’
Presentations from the recent safefood Knowledge Networks conference in Belfast (1-2 May 2012) are now available. Please click here to view.
The latest edition of the Science + Innovation eNewsletter is now available.
The Northern Ireland Strategic Committee on Food Surveillance has published its fourth report on food sampling activity in Northern Ireland.
Similar to 2009, the results of sampling in 2010 indicate that there have been relatively few detections of f
Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness.
The discovery opens
