Food Safety News
Viewing posts for the category Food Safety Information
Pork & Game Meat Alert
Posted by: abouthygiene in Food Safety Information 6 years, 9 months ago
FSAI warns PORK MEAT to be cooked thoroughly to prevent Hepatitis E Virus Infection
Why Food Safety Management and Training is so important
Posted by: abouthygiene in Food Safety Information 7 years, 2 months ago
Have a read of this article from the Journal.ie and understand why Food Safety Management and Training is so important
Making Food Safety Work for You
Posted by: abouthygiene in Food Safety Information 7 years, 2 months ago
Making Food Safety Work
About Hygiene Ltd, HACCP Food Safety & Hygiene Training Consultants, was established in 2004.
Cryptosporidium
Posted by: abouthygiene in Food Safety Information 7 years, 4 months ago
What is Cryptosporidiosis?
Cryptosporidiosis is a diarrhoeal disease caused by a microscopic parasite (Cryptosporidium). Once an animal or person is infected, the parasite lives in the intestine and passes in the stool. The parasite is protected by an outer shell that allows it to survive outside the body for long periods of time and makes it very resistant to chlorine-based disinfectants. It can survive temperatures greater than 70oC. It is found (particularly in water) through the world.
Camplyobacter
Posted by: abouthygiene in Food Safety Information 7 years, 4 months ago
What is campylobacteriosis?
Campylobacteriosis is the commonest form of bacterial gastroenteritis in Ireland. It is caused by a bacterium known as Campylobacter. The illness is casued by the bacterium swallowed (generally through contamination of food or water). Most human illness is caused by one species, called Campylobacter jejuni, but 1% of human campylobacteriosis cases are caused by other species. Campylobacter jejuni grows best at the body temperature of a bird, and seems to be well adapted to birds, which carry it without becoming ill. Campylobacter bacteria are delicate; they cannot tolerate drying and can be killed by oxygen. Freezing reduces the number of Campylobacter bacteria present on raw meat and unlike bacteria such as Salmonella, Campylobacter does not multiply in food.
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