Microalgae and seaweed extracts are rich in polyphenolic compounds “which have well docu
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The attached document on "Shellfish allergy or shellfish toxicity?" may be of interest to you. Full article can be read by clicking the hyperlink featured within the document.
A 2 year+ KTP in collaboration with Queen's University Belfast position has become available within Avondale Foods.
Food Scientist/Biochemist - KTP Associate
Knowledge Transfer Centre and Avondale Foods Ltd
Queen's University Belfast
For more details &
The latest food scare involving dioxins has emerged in the Dutch egg industry.
Investigators are zoning in on an organic poultry unit which was supplying eggs to a packing station in Belgium. From there, the eggs were being sold to a retail chain in
Source: Food Ingredients First
Aug 29 2011
A better understanding of how bacterial toxins cause common human diseases may lead to their improved treatment and prevention according to a paper just published by Irish and US scientists in Nature Rev
IT’S ONE of the most famous stories of serendipitous discovery in science: in 1928 Alexander Fleming left some bacterial cultures on the lab bench when he went on holiday, an oversight that led to the development of penicillin when he returned home a
Meeting of safefood network on
Verocytotoxigenic E. coli (VTEC)
Teagasc Food Research Centre,
Ashtown, Dublin
October 20th 2011
This one-day conference will focus on various aspects of VTEC with a number of interna
Brussels, 9 August 2011 - The European Commission has decided to allocate an additional €12 million from the EU's Research Framework Programme to reinforce Europe's capacity for tackling pathogens like the virulent Escherichia coli (E.coli) bacteria
The European Food Safety Authority (EFSA) has published an assessment on the potential contribution of food and food-producing animals to the public health risks posed by bacteria that produce enzymes that makes them resistant to treatments with broa
The Department of Agriculture, Food and the Marine have released the results of testing carried out under the National Residue Control Plan (NCRP) for 2010. The NCRP, which is an important component of the Department's food safety controls, is implem
The FSA has produced a DVD for those working in butchers shops to encourage them to think about the type of food safety risks they face in their business and how they should control them. It features three butchers talking about the steps they have t
Source: http://www.food.gov.uk/news/newsarchive/2011/jul/ecoliupdate2107
The Food Standards Agency has today changed its precautionary advice to consumers following the recent outbreaks of E. coli O104:H4 in Germany and France linked to sprouted se
Natural seaweed extracts could not only offer health benefits to consumers, but also improve the quality and safety of food products, according to a new review.
Food-borne viruses are the second most important cause of food-borne outbreaks in the European Union (EU) after Salmonella. EFSA has today published a review of the latest scientific knowledge on these viruses providing advice on possible measures to
Source:http://www.fsai.ie/news_centre/press_releases/Campylobacter15072011.html
Scientific report outlines practical recommendations to reduce the incidence of Campylobacter in poultry
A scientific report published today by the Food Safety Author
Scientists at two European Union agencies have combined their expertise to analyse Member State data and compile the first joint EU report on antimicrobial resistance in zoonotic bacteria affecting humans, animals and food. Compiled by the European F
Irish shoppers can no longer be misled about where their meat comes from after the European Parliament voted to make country of origin labelling mandatory for fresh meat from pigs, sheep, goats and poultry.
Under existing EU rules, origin labelling o
