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Information on research programmes that aim to provide robust information on the presence, growth, survival, control and elimination of microorganisms throughout the food chain. Includes the extent, distribution, causes and costs of foodborne illness that may arise from meat, eggs and poultry, shellfish or organic wastes.
Food safety is the FSA's top priority and the reduction of foodborne disease is a key objective to ensuring food safety.
Norovirus, commonly known as the winter vomiting bug, is the most common cause of infectious intestinal disease, resulting in diarrhoea and vomiting, in the UK. Find out about the work being done to reduce foodborne norovirus under the Agency's Foodborne Disease Strategy.
Listeriosis, the foodborne illness caused by the bacterium Listeria monocytogenes, is rare. Listeria can cause serious illness and death in vulnerable groups of the population.
Campylobacter is the most common cause of food poisoning in the UK. Find out more about campylobacter and the risk management programme.
Following some consumers’ concern about hepatitis E in pork, the following advice is available.
Do you know the difference between use by and best before dates? Use our quick tips to save money, make time and reduce waste by eating, cooking or freezing food by its use by date.
Good hygiene practices apply not only at home, but also when you’re shopping for food. Follow our advice to reduce the risk of cross-contamination when using re-usable shopping bags, such as standard plastic carrier bags and bags for life.
Summer is the perfect chance to enjoy picnics and barbecues with family and friends, so we have put together some advice to help ensure you don’t become unwell when enjoying eating outdoors. The key actions to remember this summer fit into four easy-to-remember categories.
If you want to serve up a sensational barbecue that also helps keep your family and friends safe, take the following simple steps to avoid food poisoning bugs.
When taking food outdoors, it’s easy to let your usual practises slip. The time between preparing dishes and eating them tends to be longer than normal and food can become unsafe to eat if left out for more than two hours. So plan ahead to keep your food cool until you’re ready to eat, and follow our tips to keep food safe when out and about this summer.
Burgers prepared at home should always be cooked thoroughly until steaming hot, and not served rare or pink because harmful bacteria can be present in the middle of the burger and cause food poisoning.
If you have been affected by flooding, either because your home has been flooded, or your water supply has been cut off, read our tips on how to prepare food safely.