Food Standards Scotland (FSS) has launched a campaign to improve consumer understanding of food labels in a bid to reduce food poisoning cases and food waste.
The Food Standards Agency (FSA) is inviting tenders for campylobacter research, to explain figures that suggest rates of food poisoning from the bacteria are lower in deprived areas of Scotland than the country’s other areas.
Pathogenic bacteria like Listeria may use ingredients in food like amino acids to protect themselves in the harsh acidic environment of the stomach, thereby boosting the prospect of food poisoning, new research has revealed.
Campylobacter in raw chicken is the biggest food safety challenge facing the UK today, said the Food Standards Agency (FSA) as it admitted the cost and burden of foodborne illnesses was too high.
The release of a hormone at times of stress could be key to understanding why some food poisoning bacterium become more invasive in animals after transportation, a new study has said.
The Royal Environmental Health Institute of Scotland (REHIS) has
urged Scots to improve food hygiene standards to tackle what it
calls the 'annual food poisoning epidemic'.
The most common cause of food poisoning in the UK could be
successfully and safely killed by food radiation but consumer
reticence to this food technology is a major obstacle, food
scientist Dr. Margaret Patterson told FoodNavigator.com...