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302 results for 'food poisoning' (Page 3)

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.

Safe Production of Sushi | FAQs | The Food Safety ...
Frozen food should be kept at or below -18°C; Throw away food or ingredients past their ‘use-by date’ Sushi/sashimi must be kept separate from raw non-ready-to-eat foods (e.g. raw meat). This avoids cross contamination, i.e. inadvertently contaminating it with food poisoning bacteria from raw food that is intended to be cooked before eating.

| Press Releases | News | Food Safety Authority of Ireland
In 2001, there were 1,286 reports of food poisoning cases due to Campylobacter compared to 1,613 in 2000. This slow level of decrease is concerning. "The incidence rates of human infections were highest in the summer months coinciding with higher ambient temperatures, outdoor cooking and increased use of pre-prepared food.

Safe Handling and Serving of Soft Ice-cream
Food poisoning is an unpleasant illness. For young children, pregnant women, the elderly and the sick, it can be serious and sometimes fatal. Typical symptoms of food poisoning include: • Nausea/vomiting • Diarrhoea • Stomach pains • Headaches All food businesses have a legal obligation to: • Produce food in a hygienic manner ...

Food Safety Authority Warns of Tripling of Food Poisoning ...
The Food Safety Authority of Ireland (FSAI) today raised its concern about the marked increase in food poisoning incidents that occur during the summer months. It is warning the food industry to rigidly adhere to best food safety practices given that the notifications of foodborne illness reach their peak during the summer months.

| Press Releases | News | Food Safety Authority of Ireland
Friday, 6 September 2002. The Microbiology Sub-committee of the Food Safety Authority of Ireland (FSAI), today published the first detailed report in Ireland on recommendations for the control of the food poisoning bacteria Campylobacter in the food chain.

VTEC | FAQs | Food Safety Authority of Ireland
VTEC. What is Verocytotoxigenic Escherichia coli (VTEC)?. VTEC is a particular group of the bacterium Escherichia coli.Although most strains of E. coli are harmless and live in the intestines of healthy humans and animals, VTEC strains produce a powerful toxin and can cause severe illness.In Ireland, the most common member of this group of bacteria is E. coli O157:H7, followed by E. coli O26.

Temperature Control | FAQs | The Food Safety Authority of ...
Food should be cooked thoroughly to kill food poisoning bacteria. The core temperature should reach 75°C instantaneously or equivalent, e.g. 70°C for two minutes. The core is taken as the centre or thickest part of the food.

Benefits of HACCP | HACCP | Food Businesses | Food Safety ...
The preventive approach of HACCP based procedures not only improves food safety management but also complements other quality management systems. The main benefits of HACCP based procedures are: Saves your business money in the long run; Avoids you poisoning your customers; Food safety standards increase; Ensures you are compliant with the law

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.

Shellfish Monitoring | Food Safety Authority of Ireland
Shellfish Monitoring. In order to help protect consumers’ health and meet EU legislative requirements, Ireland has a Shellfish Harvesting Monitoring Programme in place, to ensure shellfish containing biotoxins are not harvested and placed on the market.

| Press Releases | News | Food Safety Authority of Ireland
Food Safety Authority Report Aims to Control Food Poisoning Caused by Listeria monocytogenes. Tweet. Monday, 4 July 2005. The first comprehensive scientific report in Ireland on the health risks associated with Listeria monocytogenes (L. monocytogenes) was published today, ...

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.

FSAI Advice Line received 3,202 food complaints in 2016
The Food Safety Authority of Ireland’s (FSAI) Advice Line received 3,202 complaints by consumers relating to food, food premises and food labelling in 2016. The figure represents a total increase of 17% on 2015 (when 2,739 were received), with the number of complaints about food poisoning were up considerably at 45%.

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.

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