The percentage of chickens at Tesco and Asda testing positive for Campylobacter at the top level of contamination in the second quarter of 2020 has fallen below the FSA target.
The two supermarkets had recorded levels above the Food Standards Agency
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Consultation seeking stakeholders’ views on the proposed approach to technical amendments to NI domestic legislation relating to food and feed safety and hygiene, food compositional standards and food labelling (including nutrition labelling).
The World Health Organization (WHO) is planning to update figures on the burden of foodborne diseases by 2025.
At a meeting of the WHO Executive Board in February in Switzerland, experts discussed food safety under “accelerating efforts on food safet
It is highly unlikely that SARS-CoV-2 is a food safety risk, according to an international group of scientists.
The International Commission for Microbiological Specifications of Foods (ICMSF) is a non-governmental organization and an observer to Cod
Received: 3 July 2020; Accepted: 1 August 2020; Published: 6 August 2020
Fraud in animal food products.pdf
Abstract: Animal origin food products, including fish and seafood, meat and poultry, milk and
dairy foods, and other related products play sig
A European system used by countries to report outbreaks saw a record number of alerts in 2019.
The European Centre for Disease Prevention and Control (ECDC) hosts the Epidemic Intelligence Information System for food- and waterborne diseases (EPIS-FW
Food fraudsters have found myriad ways to trick shoppers – from cheap horsemeat sold as beef to conventional apples labelled as organic. But new rapid testing and tracing technologies may help turn the tables on food crime.
The effects of the COVID-19 pandemic are being felt across the food supply network. Sterling Crew reviews the potential food authenticity challenges created by the pandemic and the mitigation of the emerging risks and threats.
Iceland has been told to improve official controls on ready-to-eat food by the European Free Trade Association (EFTA).
The EFTA Surveillance Authority (ESA) monitors compliance with European Economic Area (EEA) rules in Iceland, Liechtenstein and Nor
E. coli and Campylobacter can persist on dairy farms for months and contaminate unpasteurized, bulk tank milk despite some hygiene measures, according to a thesis.
Anniina Jaakkonen’s work investigated the frequency and contributing factors of milk c
The Food Standards Agency with Ipsos Mori and Bright Harbour carried out research in England, Wales and Northern Ireland to monitor the experience and behaviours of consumers when it comes to key food risks during the pandemic.
Antimicrobial resistance (AMR) continues to threaten global health. Although global and national AMR action plans are in place, infection prevention and control is primarily discussed in the context of health care facilities with home and everyday li
The Food Safety Authority of Ireland (FSAI) today reported that one Closure Order and one Prohibition Order were served on food businesses during the month of August for breaches of food safety legislation, pursuant to the FSAI Act, 1998. The Closure
A Drexel University research team is developing a cold plasma wash water treatment that could kill harmful pathogens and be used with delicate fresh produce with no adverse quality effects, low cost operations and no added chemicals. This is a potent
The Food Standards Agency with Ipsos Mori and Bright Harbour carried out research in England, Wales and Northern Ireland to monitor the experience and behaviours of consumers when it comes to key food risks during the pandemic.
The Food Standards Age
This project performed a broad critical review of literature on interventions applied in a minced beef production chain for the reduction of bacterial load, with a focus on the pre-slaughter, slaughter, and post-slaughter production processes.
A review has looked at a number of ways to try and ensure burgers served rare are as safe as those that are thoroughly cooked.
The sale and consumption of burgers served less than thoroughly cooked (LTTC) and pink in the middle is a growing trend, pr
Given the ongoing circumstances around COVID-19 safefood, in conjunction with the Knowledge Network Expert Group, is working on various methods of delivery to including podcasts, webinars, and virtual training.
The latest food safety webinars are
VIRTUAL FOOD SAFETY TRAINING WORKSHOPS FOR SME’s
An introduction to product shelf life for small food businesses
Virtual training workshop to explore various aspects of product shelf life
Virtual training workshop in partner
GIVE THIS ISSUE’S FOOD QUIZ A TRY AND YOU COULD BE IN WITH THE CHANCE OF WINNING A FANTASTIC PRIZE!
Question 1: What is tahini made of?
Question 2: Goulash is the national dish of which country?
Question 3: What fruit is kirsch made from?
Questio
