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38200 results for 'e coli' (Page 8)

Search Results | The Food Safety Authority Of Ireland
Search Results | The Food Safety Authority Of Ireland According to Peter Whelan, Director of Service Contracts, FSAI, E. coli O157, is the most serious food poisoning threat to consumers as up to 30% of people infected with E. coli O157 can develop kidney failure and 3-5% of these people die. Information on Common Food Poisoning Bacteria

Search Results | The Food Safety Authority Of Ireland
119 results for 'unpasteurised milk' (Page 6) Search Results | The Food Safety Authority Of Ireland E. coli – how to reduce the risk from your farm • Drinking unpasteurised milk • Eating contaminated food How to reduce the risk of E. coli infection You can’t eliminate E. coli from your farm, but you can reduce the risk of people becoming ill by following these steps: 1.

Search Results | The Food Safety Authority Of Ireland
Harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) present on the hands of food workers are removed by proper hand washing techniques. Search Results | The Food Safety Authority Of Ireland 35 results for 'microbial toxins and marine biotoxin' (Page 3) ...

| Press Releases | News | Food Safety Authority of Ireland
Campylobacter is the most frequent cause of bacterial diarrhoea and far exceeds the more commonly known germs, Salmonella and E. coli O157 as a cause of human illness. While the incidence of Salmonella infections has steadily declined since 1998, Campylobacter is showing an upward trend and is contributing to the foodborne illness currently being experienced in Ireland.

Principles of HACCP | HACCP | Food Businesses | The Food ...
Identify the points in your operation that ensures control of the hazards e.g. cooking raw meat thoroughly will kill pathogens such as E. coli O157. 3. Establish critical limit(s)

Sampling rules and frequencies for meat preparations set ...
If E. coli results are satisfactory for six consecutive weeks, sampling frequency may be reduced to once/fortnight instead of once/week Perform analysis for E. coli using ISO 16649-1, ISO -2 or valid alternative methods Perform L. monocytogenes analysis using, as appropriate (d), EN/ISO 11290-1 (detection method) or EN/ISO 11290-

News Archive | News Centre | The Food Safety Authority of ...
Statement in Relation to Current Bottled Water Recall Friday, 25 October 2019. The FSAI states that a recall of a range of Celtic Pure bottled waters is being undertaken, due to some water products testing positive for the presence of a number of bacteria, namely Pseudomonas aeruginosa, E. coli or Enterococci. Pseudomonas aeruginosa rarely causes illness in healthy individuals, however it ...

COMMISSION REGULATION (EU) No 208/2011 of 2 March 2011 and ...
EU reference laboratory for Escherichia coli, including Verotoxigenic E. coli (VTEC) Istituto Superiore di Sanità (ISS) Roma Italy 8. EU reference laboratory for Campylobacter Statens Veterinärmedicinska Anstalt (SVA) Uppsala Sweden 9. EU reference laboratory for parasites (in particular Trichinella, Echinococcus and Anisakis)

Microbiological Criteria | Food businesses | The Food ...
Microbiological Criteria Microbiological criteria are used to assess the acceptability of food. When a particular food is tested for a particular microorganism (toxin or metabolite) the results can indicate if:

Types of Hazards | HACCP | Food Businesses | The Food ...
Types of Hazards. There are four types of hazards that you need to consider:. Microbiological hazards. Microbiological hazards include bacteria, yeasts, moulds and viruses. Chemical hazards . Chemical hazards include water, food contact materials, cleaning agents, pest control substances, contaminants (environmental, agricultural and process e.g. acrylamide), pesticides, biocides and food ...

| Press Releases | News | Food Safety Authority of Ireland
Campylobacter is also a concern, although like E. coli O157 it was not a notifiable disease in 2000 and 2001, however, laboratories and public health doctors were urged to provide information on its occurrence. In 2001, there were 1,286 reports of food poisoning cases due to Campylobacter compared to 1,613 in 2000.

Safety Assessment of Citicoline - Food Safety Authority of ...
ammoniagenes and E. coli being the sources of the enzymatic process. Orotic acid is found in the milk of ruminants including cows, goats and sheep. Choline chloride is a member of the water-soluble B-vitamin family and is approved in the EU for use as a

Industrial Processing of Heat-Chill Foods
VTEC Verotoxigenic Escherichia coli BACkGROUND AND PURPOSE This Guidance Note has been prepared by the Food Safety Authority of Ireland (FSAI) in consultation with an industry working group. The FSAI believes that Guidance Notes have a major role to play in assisting food business

Search Results | The Food Safety Authority Of Ireland
36200 results for 'minced meat' (Page 6) A surveillance study of E. coli O157:H7 and ... minced beef and beef burgers in Ireland. Taking into account the uncertainty in the estimate of prevalence inherent in the sampling methodology, we are confident, at the 95% level, that the true prevalence of E. coli O157:H7 in retail samples of Irish minced beef and beef burgers is less than or equal to 3.6%.

Recall of Goldsmith Goats Raw Goats Milk Due to ...
Message: Following detection of Escherichia coli O157 vt1 in a batch (use-by 18 Nov 2018) of the above raw goats’ milk, all batches are being recalled. Point-of-sale notices will be displayed in premises which sold the implicated raw goats’ milk advising customers to return or dispose of all bottles.

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