Tag Archives | food safety

Livestock-associated MRSA found in poultry

The Animal Health and Veterinary Laboratories Agency (AHVLA) has identified the presence of Livestock-Associated Meticillin Resistant Staphylococcus aureus (LA-MRSA) on a poultry farm. https://www.gov.uk/government/news/livestock-associated-mrsa-found-at-a-farm-in-east-anglia The discovery of this livestock-associated strain of MRSA in poultry should present a very low risk to human health, provided normal hygiene and cooking procedures are followed. In general, poultry meat should [...]

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Caution needed in feeding food waste to pigs

The IFR generally supports efforts to reduce or reuse food waste, as a way of reducing the overall environmental impact of the food chain. However, this needs to be done in a responsible manner. It is essential that any food waste used to feed pigs is not exposed to contamination from meat or other animal-derived [...]

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Food waste

Reducing food waste

We undertake research in the following areas: Creating value from food waste (biofuels, platform chemicals, composts) Extending shelf-life Defining and quantifying food waste Creating value from food waste At the Institute of Food Research (IFR) we explore how food waste, from different parts of the food supply chain, could be used to make valuable products [...]

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China Partnering Award to deliver safer foods

A BBSRC China Partnership Award has allowed the Institute of Food Research to build up a fruitful relationship with Chinese scientists, to contribute to reducing the risks of food poisoning. Foodborne botulism is a serious health concern, causing life-threatening illness and long-term health effects. In the UK regulators, food companies and researchers have come together [...]

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A Clostridium botulinum spore

Mining the botulinum genome

The toxin that causes botulism is the most potent that we know of. Eating an amount of toxin just 1000th the weight of a grain of salt can be fatal, which is why so much effort has been put into keeping Clostridium botulinum, which produces the toxin, out of our food. The Institute of Food [...]

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