We’ve all heard the wonderful stories that get circulated via social network sites and e-mails. Some are completely ridiculous and therefore obviously complete fabrication. Some however, do have a small element of truth and so it can be hard to determine the fact from the fiction. This month I have selected two classic examples and try to explain how the urban legends came about. Continue reading
NEWS / BLOG
I recently presented a paper at the Hospital Caterers Association conference on the horsemeat scandal. I examined the need to be confident that sound systems are put in place to prevent a reoccurrence, but also we have to have confidence in both the methods of testing and the interpretation of the results, including validation of positive results. Continue reading
The hands are the most common vehicle for spreading bacteria around a food premises and the average person’s hands carry at least 3,000 different bacteria. STS explores preventative measures to reduce the risk of cross contamination… Continue reading
The findings from an investigation conducted by the Health Protection Agency (HPA) has concluded there is strong evidence between the consumption of pre-cut bagged salad products (likely labelled as ready-to-eat) and a large outbreak of Cryptosporidiosis in England and Scotland in May 2012. Continue reading
Food Safety Risk – Raw and lightly cooked meats on the menu. Gastronomic perfection or food safety risk?
Thoroughly cooking food is one of the best ways of destroying most types of pathogenic bacteria, but modern culinary practices and customer preferences are seeing an ever increasing amount of high risk foods served raw or lightly cooked. But this debatable practice on balancing gastronomic perfection over safety issues could lead to food poisoning and prosecution. Continue reading