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Foodborne disease

Research projects related to the programme

The effects of consumer freezing of food on its use-by date

The current Food Standards Agency guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. The microbiological team at the FSA has drafted a strategic review to understand whether there is an increased risk to freezing foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on common foodborne pathogens.

NHS (England) Hospital Food Review – FSA evidence package

This package of evidence was put together to support the NHS (England) Hospital Food Review Panel’s consideration of food safety as part of the “root and branch” review of the food provided in NHS facilities for patients, visitors and staff.

The Burden of Foodborne Disease in the UK 2018

This Report contains the results of a five year programme to build a Cost of Illness (COI) model, which for the first time allows us to estimate the burden of foodborne illness in the UK.

Campylobacter data gathering survey

This report contains the results of a three-month data gathering project, in which major retailers were subject to a microbiological survey of campylobacter contamination in fresh whole UK-produced chilled chickens at retail sale.

Thermal Inactivation Model for Hepatitis E Virus (HEV)

This project will produce a mathematical model to predict the thermal stringency, in terms of time and temperature combinations, needed to inactivate hepatitis E virus (HEV) typically found in different matrices, including foods such as pork and pork products, water and blood.