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Tag Archives | food safety

Bacillus cereus

Bacillus cereus

Bacillus cereus are bacteria that cause serious illness in humans. Many cases of illness related to Bacillus cereus are caused by eating contaminated foods. The recent tragic cases involving babies in neonatal units are extremely unusual, as it appears the infections were through intravenous fluids given as nutrition to the babies. This meant that the […]

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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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Dr Pradeep Malakar

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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Campylobacter

Foodborne illness by Campylobacter: little known, but very common.

Dr Arnoud van Vliet leads the Campylobacter research group at the Institute of Food Research. He recently spoke to the  BBC Radio 4 programme ‘Face the Facts’ about Campylobacter and efforts to understand and control it.  Here he blogs about Campylobacter, and will be happy to answer any questions posted in the comments below. When […]

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vegetable off-cuts

What are we doing about food waste?

As highlighted by a recent report from the Institute of Mechanical Engineers, as a global community we waste up to half of the food that we produce. It’s clear that as world population grows and resources become scarcer, we need to address this to ensure food security for all. The challenge of food security & food […]

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Sacha Lucchini

E. coli adapts to colonise plants

New research from the Institute of Food Research has given new clues as to how some E. coli strains, normally at home in mammalian gastrointestinal tracts, have adopted slightly different transmission strategies, with some being better adapted to live on plants than others. In the light of recent outbreaks of food poisoning due to contamination […]

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