Food and drink recovery
Q4 2019 analysis and 2020 outlook
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Risk question: What is the risk of food, food contact materials, or food packaging being a source or transmission route of SARS-CoV-2 for UK consumers?
The Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development (ASKFOOD), aims at setting, designing and developing tools and training actions and to leverage and boost innovation by strengthening the
EFSA has assessed the risks to public health from Listeria contamination of vegetables that are blanched – scalded in hot water or steam for a short time – before they are frozen. They conclude that the risks associated with the consumption of these
A multi-country outbreak of Listeria monocytogenesST6 that caused 53 cases and 10 deaths over
the period 2015–2018, was linked in 2018 to frozen vegetables. The processing of such vegetables
included a blanching step before their freezing. The outb
What you need to know about coronavirus and food
It is very unlikely that you can catch coronavirus (COVID-19) from food.
Cooking thoroughly will kill the virus.
COVID-19 is a respiratory illness. It is not known to be transmitted by exposure to f
Home-delivered fresh meal kits, locally grown foods, a move toward minimal processing, and restaurant hydroponic gardens are among the emerging industry trends that present food safety challenges. Moreover, consumers have redefined food safety to inc
Shiga toxin-producing Escherichia coli (STEC), also known as Verocytotoxigenic E. coli (VTEC), are a specific group of E. coli. While most E. coli are harmless and live in the intestines of healthy humans, STEC produce a powerful toxin which can cau
European Risk Assessment Agenda (EU RAA) catalogue of project ideas.
The main aim of the EU-RAA is to promote the partnering of organisations in priority areas of common interest. As partnering is a key component of all EFSA Calls, the EU RAA is a p
Food safety concerns have been raised over vegetables and herbs grown in aquaponics and hydroponics due to the reuse of wastewater and spent nutrient solutions. This study was conducted to determine the occurrence of foodborne pathogens in greenhouse
KAMPALA – The head of the State House Anti-Corruption Unit, Lt Col Edith Nakalema, has said that the arrest of senior officials in the Office of the Prime Minister (OPM) was on the orders of the President.
Addressing journalists in Kampala on Monday,
Thanks to its taste and texture, pea protein isolate is finding its way into a variety of vegan convenience foods, but as Nick Hughes reports, this popular ingredient comes with risks attached.
You may never have heard of pea protein isolate but ther
Do you make ready-to-eat foods? If so, your input is vital.
We’re running a survey as part of research that will deliver new guidelines and a scoring system to help the industry demonstrate effective control of Listeria in its products - essential
While talking to Thinkbusiness.ie, Head of Food & Drink Sector for Bank of Ireland Roisin O’Shea has put together a checklist of best practice for food and foodservice businesses amidst the current pandemic.
Whilst Ireland is one of the ‘most food-
While talking to Thinkbusiness.ie, Head of Food & Drink Sector for Bank of Ireland Roisin O’Shea has put together a checklist of best practice for food and foodservice businesses amidst the current pandemic.
Whilst Ireland is one of the ‘most food-
This short video illustrates the key points to consider when cleaning a drain in a food and drink manufacturing environment. It explains how to select appropriate cleaning equipment, use effective cleaning techniques and disinfectants, and how to in |
The Food Safety Authority of Ireland (FSAI) today reported that six Enforcement Orders were served on food businesses during the month of March for breaches of food safety legislation, pursuant to the FSAI Act, 1998. The Enforcement Orders were issue
Bertrand Emond, Head of Membership and Training
In this video Bertrand Emond, head of membership and training, talks about the success factors in food safety culture. The key success factors include:
- Robust training needs analysis
- Clear competen
t’s important to maintain your continuing professional development during these unusual times. To help, we’re running a series of newsfeeds that further deepen your knowledge of specific food industry areas, in bite-sized chunks – also known as ‘lea |
