Foodborne Illness

Mars’s boss David Crean: ‘We need to think differently about food safety ...’

Mars uses technology to raise safety

By Rick Pendrous

Global food giant Mars is undertaking a large research project to “sequence the supply chain” in a move to improve food safety. 

The FSA is probing the food supply chain to trace the origin of the fatal E.coli outbreak

Food supply chain probe to track fatal E.coli

By Michelle Perrett

The Food Standards Agency (FSA) is investigating the food supply chain – including food manufacturers – to track down the source of the latest fatal E.coli outbreak. 

The FSA is urging consumers to store, handle and cook chicken properly

Campylobacter threatens a third of population

By Rod Addy

Campylobacter could infect a third of the UK population at some stage during their lifetime, according to figures just released by the Food Standards Agency (FSA).

Goodburn thinks food should be used in every lesson at school

Chilled Food boss on recruitment mission

By Nicholas Robinson

There are many threats to the food and drink sector, but CFA director Kaarin Goodburn tells Nicholas Robinson the skills gap is the biggest

Faccenda is planning to invest more than £1M in treatment to kill campylobacter on chickens

Faccenda Foods invests £1M to fight campylobacter

By Laurence Gibbons

Faccenda Foods aims to invest £1M in a new technology to kill campylobacter and other micro-organisms on the skin and internal cavity of chickens through steam and ultrasound treatment.

Food poisoning figures in the UK exceed 1M, according to the FSA

UK food poisoning cases exceed 1M

By Michael Stones

There are more than 1M cases of food poisoning in the UK – with campylobacter remaining the most common foodborne pathogen – according to new figures published by the Food Standards Agency (FSA).

Social media, such as Twitter, is proving useful for investigating food poisoning outbreaks

Twitter helped probe into food poisoning outbreak

By Rick Pendrous

Social media is increasingly being used to identify the sources of food poisoning, following its use by investigators from Public Health England (PHE) to narrow down a large multiple pathogen outbreak at an outdoor food festival in Newcastle upon Tyne...

Urgent action is needed to tackle 'super-shedding' cattle and sheep to combat the risk of E.Coli O157, said Professor Hugh Pennington

Tackle E.coli ‘super-shedding’ cattle and sheep: Pennington

By Rick Pendrous

Action is urgently required to address the problem of “super-shedding” cattle and sheep, which are responsible for the majority of contamination of the dangerous foodborne and environmental pathogen Escherichia coli O157 (E.Coli O157), said leading microbiologist...

Targets to cut Campylobacter in poultry by the end of this year are unlikely to met, warns the boss of the British Poultry Council

Targets for cutting poultry Campylobacter will be missed

By Rick Pendrous

Targets set for Campylobacter reduction in poultry for the end of 2013 are unlikely to be met and new techniques of process treatment will be needed if the targets set for 2015 are to be achieved, the chief executive of the British Poultry Council (BPC)...

'Campylobacter is cleverer than we thought': food scientists

Campylobacter is smarter than we thought: scientists

By Laurence Gibbons

Campylobacter is smarter than scientists thought as it is able to alter its “swimming behaviour” inside human bodies to find food, according to new research by scientists at the Institute of Food Research (IFR).

The outbreak of Salmonella Newport may be linked to water melons

Salmonella outbreak caused one death

By Freddie Dawson

A Salmonella Newport outbreak has affected 30 people in the UK, causing one confirmed death, according to the Food Standards Agency (FSA).

The EFSA has already concluded that the use of lactic acid as a decontaminating treatment in beef production is safe and effective

FSA supports lactic acid plan for poultry & beef

By Rick Pendrous

The use of lactic acid to reduce microbiological surface contamination on poultry carcases and raw beef has been strongly supported by the Food Standards Agency (FSA) Board in view of its ability to “significantly” reduce the level of pathogens.

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