The FSA is urging reptile owners who purchase certain feeder rodents for their pets to take extra precautions and always wash their hands to avoid becoming ill with salmonellosis.
The Food Standards Agency has today published a study to further determine the principal sources of this foodborne disease.
The 12-month survey, running from February 2014 to February 2015, looked at the prevalence and levels of campylobacter contamination on fresh whole chilled chickens and their packaging.
What you can do to reduce the risk of becoming ill from Clostridium perfringens
What you can do to reduce the risk of becoming ill due to Clostridium botulinum.
Advice on safe handling and storage of raw pet food at home.
What you can do to reduce the risk of becoming ill due to E. coli
What you can do to reduce the risk of becoming ill due to Salmonella
What you can do to reduce the risk of becoming ill due to Campylobacter
What you can do to reduce the risk of becoming ill due to Listeria.
PATH-SAFE is a Shared Outcomes Fund (SOF) research programme which aims to pilot a national surveillance programme for foodborne diseases and antimicrobial resistance.
PATH-SAFE is a 4-year, UK wide and cross government programme, led by the FSA and utilising £24m funding from the HMT Shared Outcomes Fund (SOF) and match funding from a range of government and academic delivery partners.
Policy risk management response to the conclusions of the Salmonella in UK-produced hen shell eggs risk profile.
Full IFF Survey questionnaire used for the survey of health and social care setting food businesses on implementation of the FSA Listeriosis Guidance.
This chapter reports the findings of the separate online survey of NHS Trusts carried out by the FSA in 2021.
This chapter details perceptions of the FSA guidance on ‘Reducing the Risk of Vulnerable Groups Contracting Listeriosis’ among HSC (non-NHS Trust) settings. It reports the perceptions of those aware of the guidance, who were able to give an informed view.
This chapter details awareness of the risk of listeriosis, among HSC (non-NHS Trust) settings. It also covers the extent to which these settings implement the FSA guidance in three areas: control of contamination, control of growth, and management controls.
This chapter looks at good practice in health and social care settings. It examines how easy or difficult settings found it to implement good practice and, where difficult, why this was the case.
This chapter covers knowledge of the FSA guidance on ‘Reducing the Risk of Vulnerable Groups Contracting Listeriosis’ and training on controlling the risk of listeriosis.
Introduction to a survey of health and social care setting food businesses on implementation of the FSA Listeriosis Guidance
Executive summary of survey on FSA guidance for stopping listeriosis in hospitals and social care settings
Survival of SARS-CoV-2 on food surfaces: List of figures, abbreviations and codes
The report summarises 20 years of data on AMR in campylobacter in UK-produced chicken, spanning a range of different surveys. It describes time trends in AMR for the key antimicrobials important for human health and explores associations with production (and other) factors. It provides an annex that links researchers to a unified database containing the underpinning data.
Levels and trends of antimicrobial resistance in Campylobacter spp. from chicken in the UK