Food Safety Authority of Ireland

The Food Safety Authority of Ireland (FSAI) has warned that food safety should not be compromised to meet consumer trends such as the demand for undercooked minced beef burgers.

The agency said safety of the product is dependent on sufficient cooking to ensure destruction of pathogens such as Shiga toxin-producing E. coli (STEC) O157.

It advises minced beef burgers should be cooked to a temperature of 75 degrees C tested at the thickest part of the burger by a food thermometer or to an equivalent temperature time combination. Minced meats are referred to as ground meat in the United States.
Continue Reading Irish officials say restaurants liable even if customers order rare burgers

The Food Safety Authority of Ireland (FSAI) has reiterated advice to boil imported frozen berries before eating following multiple alerts across Europe for Hepatitis A and norovirus. 

The agency recommends boiling them for one minute prior to consumption, which will destroy viruses if they are present.  

FSAI said there remains an ongoing risk in the global imported frozen berry supply chain. There is no evidence that fresh Irish, tinned or fresh imported berries pose a risk.

“Contamination could occur on the farm, through use of sewage-contaminated agricultural water or through contamination by infected workers. Cross-contamination could occur post-harvest along the
Continue Reading FSAI warns of virus risk in imported frozen berry supply chain

logo-FSAI-with-map-of-Ireland Ten closure orders and one prohibition order were served last month on Irish food businesses, according to the Food Safety Authority of Ireland (FSAI). The actions were taken for breaches of the FSAI Act of 1998 and the European Commission’s  Official Control of Foodstuffs Regulations of 2010. The enforcement orders were issued by environmental health officers in FSAI’s  Health Service Executive (HSE). Closure orders served under the FSAI Act were for:

  • The Millrace Hotel at Carrigduff, Bunclody, Wexford closed for all food preparation and service activities in and from the kitchen and ancillary stores and in the main bar and


Continue Reading Irish food businesses hit with closure orders for violations

How often during the course of last year did the 5 million people of Ireland lodge complaints related to their food?  The Food Safety Authority of Ireland is out with a report on its Advice Line for 2015 that provides some answers. Ireland-Flag_406x250The FSA of Ireland took 2,739 complaints by consumers relating to food, food premises and food labelling in 2015. While the figure was largely unchanged on 2014 when 2,738 where received, the number of complaints about poor hygiene standards showed an increase of 14 percent, compared with 2014, while complaints about incorrect information on food labelling were up
Continue Reading Complaints about poor food hygiene up 14 percent in Ireland

Butter is now defined in Ireland as a churned-cream dairy product consisting primarily of milk fat, water, non-fat milk material and if necessary, salt, according to Dr. Pat O’Mahon, the Food Safety Authority of Ireland’s chief specialist in food technology. The new official definition comes from a recently published guidance note on “The Use of the Term BUTTERCURL_406x250‘Butter’ in the Labelling and Advertising of Fat Spreads” from the Food Safety Authority of Ireland, also known as FSAI. The guidance is considered an “aid in the compliance by the food industry with relevant food law. The Irish agency says the ultimate
Continue Reading There is No Mistaking Butter Says Irish Food Safety Authority

pitcherofmilk_406x250The Food Safety Authority of Ireland (FSAI) is continuing to recommend a ban on raw milk sales in that country after the agency’s sampling program found harmful bacterial contamination. Between June 2012 and June 2013, FSAI tested 600 samples of unpasteurized, or raw, milk and in-line raw milk filters, which are filters in the pipeline from the animal to the bulk tank that filter out debris such as feces, soil, or feed. Samples from 211 farms across Ireland were tested for pathogens and indicator organisms, including Salmonella, verocytotoxin-producing Escherichia coli (VTEC), Listeria monocytogenes, Campylobacter, and coagulase-positive staphylococci. According to the
Continue Reading Food Safety Authority of Ireland Warns Consumers to Avoid Raw Milk