An analysis of more than 1,000 ready-to-eat (RTE) spreads and dips in Ireland has found the majority free from contamination.
The Food Safety Authority of Ireland (FSAI) survey investigated the prevalence of Listeria monocytogenes, Salmonella, Campylobacter, Enterobacteriaceae, and E. coli, which is an indicator of fecal contamination, in refrigerated RTE
Continue Reading Irish survey finds rare contamination of spreads, dips
Almost a third of ice cream samples tested by authorities in the Czech Republic have been found to be noncompliant.
Inspectors at the Czech Agriculture and Food Inspection Authority (SZPI) looked at safety and quality of scooped and soft whipped ice creams and ice used for beverages, including equipment for
Continue Reading Hygiene issues found in a third of ice cream samples in Czech Rep
A survey in Ireland has found the majority of dried herbs and spices are safe but a small percentage may be contaminated with pathogens.
Between August and the end of November 2017, the Food Safety Authority of Ireland (FSAI), Environmental Health Service and Official Food Microbiology Laboratory Group of the
Continue Reading Irish survey finds good compliance for dried herbs and spices
An analysis of pet food made from raw meat by researchers from the University of Zurich has found Salmonella and E. coli.
Numerous recalls of raw pet food because of those pathogens have been posted in the United States in the past couple of years. Some human infections were confirmed.
Continue Reading Salmonella and E. coli found in raw pet food
Authorities in the United Kingdom and Ireland are investigating Salmonella illnesses linked to a brand of liquid egg whites.
Seven confirmed cases of Salmonella Enteritidis have been reported in the UK and one suspected infection is under investigation in Ireland. One batch of Dr. Zak’s Barn Farmed Liquid Egg White
Continue Reading Seven sick in UK from Salmonella in liquid egg whites
The United Kingdom’s Health Protection Agency (HPA) has found unsatisfactory levels of bacteria–a sign of poor hygiene and a cross contamination threat—in restaurant cleaning cloths.
Half the cleaning cloths used in restaurant and take-out kitchens were found to contain unhealthy levels of bacteria, researchers told HPA’s annual conference at the
Continue Reading Too Much Bacteria in Too Many Cleaning Cloths
A national survey on the microbiological quality of ice cream, conducted by the Food Safety Authority of Ireland (FSAI) in 2001 found that over half of the samples tested unsatisfactory for Aerobic Colony Count (ACC) and over 6 percent were unsatisfactory for Enterobacteriaceae–a family of bacteria including Salmonella and E.
Continue Reading Ireland Conducts Study on Ice Cream Hygiene
