Campylobacter increased but Salmonella decreased in 2018, according to figures from Health Protection Scotland (HPS).

A total of 6,096 laboratory reports of Campylobacter were received by HPS last year, which was an increase of 301 (5.2 percent) compared to 2017 when 5,795 isolates were recorded. It is the second consecutive
Continue Reading Scotland reports Campylobacter infections up, Salmonella cases down

Food Standards Scotland (FSS) has published a report that it says can be used as a basis to improve safety for artisan Scottish producers making cheese from unpasteurized milk.

The literature review, by Catherine Donnelly, provides evidence to Scottish artisan cheesemakers and enforcement officials in managing the microbiological safety of
Continue Reading FSS report suggests ways to improve pathogen control in raw milk cheeses