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39000 results for 'food poisoning' (Page 2)

Information on Common Food Poisoning Bacteria
Bacteria are one of the most common causes of food poisoning. Unlike food spoilage bacteria, food poisoning bacteria do not affect the taste, smell or look of food. Food poisoning bacteria may cause problems in one of four main ways. They may: • Transfer from raw to ready-to-eat foods due to poor handling and storage practices • Transfer ...

Search Results | The Food Safety Authority Of Ireland
The principal causes of food poisoning are inadequate training of food workers, poor hygiene practices, improper storage of food, inadequate cooking and re-heating of food and cross contamination. During the warmer months, strict adherence to temperature control is important as bacteria on food can double every 20 minutes at room temperature.

Food Safety Authority Warns of Tripling of Food Poisoning ...
The principal causes of food poisoning are inadequate training of food workers, poor hygiene practices, improper storage of food, inadequate cooking and re-heating of food and cross contamination. During the warmer months, strict adherence to temperature control is important as bacteria on food can double every 20 minutes at room temperature.

Search Results | The Food Safety Authority Of Ireland
food poisoning and now it exceeds Salmonella as the leading cause of bacterial food poisoning in Ireland. It is present in a wide range of animals and birds and is commonly found on raw poultry meat. E. coli O157 and related Search Results | The Food Safety Authority Of Ireland Information on Common Food Poisoning Bacteria If you complete and ...

Coronavirus and Food Safety | FAQs | The Food Safety ...
Food must be kept at the correct temperature during transport to prevent the growth of food poisoning bacteria. food that needs to be refrigerated must be kept below 5°C; hot food must be kept above 63°C; frozen food must be kept at -18°C; Make sure containers/vehicles used for transport or deliveries can maintain the above temperatures.

Staphylococcus aureus - Food Safety Authority of Ireland
food poisoning is mainly caused by human strains of S. aureus producing SE(A) and/or SE(D), with the majority of strains producing SE(A) alone. The amount of toxin necessary to cause illness depends on the susceptibility of the person; however, epidemiological studies have shown that as little as 1µg of SE can cause food poisoning. It should ...

Histamine in Fish and Fishery Products | FAQ | Food Safety ...
What is histamine food poisoning? Histamine or “Scombroid fish” poisoning is a foodborne illness most commonly caused by consuming certain species of marine fish (e.g. tuna, herring, mackerel) that have naturally high levels of histamine and possibly other biogenic amines in their tissues.

Search Results | The Food Safety Authority Of Ireland
Safe Food To Go - Food Safety Authority of Ireland food poisoning and now it exceeds Salmonella as the leading cause of bacterial food poisoning in Ireland. It is present in a wide range of animals and birds and is commonly found on raw poultry meat. E. coli O157 and related Droša pārtika - The Food Safety Authority of Ireland

Outbreaks | Surveillance - Food Safety Authority of Ireland
Food- or waterborne disease: Any disease of an infectious or toxic nature caused, or thought to be caused, by the consumption of food or water; Outbreak: Two or more linked cases thought to have a common exposure that experience a similar illness or proven infection.

| Press Releases | News | Food Safety Authority of Ireland
The Food Safety Authority of Ireland (FSAI) today stated that campylobacteriosis continues to be the most commonly reported foodborne illness in Ireland with 10 times more cases of campylobacteriosis being reported than salmonellosis. Some 2,288 cases of food poisoning due to Campylobacter were recorded in 2013, compared to over 2,600 in 2014.*

Search Results | The Food Safety Authority Of Ireland
Growth of food poisoning bacteria in cold food. Contamination of ready-to-eat food with food poisoning bacteria that may be on hands, equipment, utensils, cloths, surfaces and raw food. Consider if the food is safe to use. Dispose of unsafe food. More supervision/ better training/ re-training of staff. Dispose of unsafe food. More supervision/

Anonymous Complaint Policy | Make A Complaint | The Food ...
The Food Safety Authority of Ireland (FSAI) Advice-line can be contacted by phone, fax, email, letter, the FSAI website or in person, to make a complaint about hygiene standards in a food premises, to complain about a food product or to report suspected food poisoning.

Search Results | The Food Safety Authority Of Ireland
46700 results for 'e coli' (Page 3) Search Results | The Food Safety Authority Of Ireland Information on Common Food Poisoning Bacteria E. coli (VTEC), e.g. E. coli O157 and E. coli O26 (Very low infectious dose and can causes serious illness, especially in children) Fever, vomiting, stomach pain and diarrhoea which can be bloody.

Safe Food To Go - Food Safety Authority of Ireland
food poisoning and now it exceeds Salmonella as the leading cause of bacterial food poisoning in Ireland. It is present in a wide range of animals and birds and is commonly found on raw poultry meat. E. coli O157 and related

Search Results | The Food Safety Authority Of Ireland
Information on Common Food Poisoning Bacteria If you complete and implement the Safe Catering Plan for your business it will help you control food poisoning bacteria. The Food Safety Authority of Ireland A small expert WG has been set up to work on the EU COP for Marine Toxins in 2019 with the aim of having the document completed by 2020.

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