ABC Health & Wellbeing: Do you know which foods are more likely to cause Campylobacter? Or how many hours it takes to develop symptoms of Salmonella [infection] after eating a contaminated egg? Get the low-down on some of our most common causes of food poisoning.
Posts from the ‘Storage and Handling’ Category
Kathy Means, PMA: Consumers are the last line of defense in preventing foodborne illness.That’s why PMA supports the Partnership for Food Safety Education, which educates consumers through science-based, consumer-tested messaging.
The Partnership, with support from the Food Marketing Institute Foundation and PMA, introduced ProducePro, a new campaign to help consumers safely prepare and enjoy fresh produce with simple home safety practices.
Food Safety Information Council: To celebrate World Health Day 2015, which has the theme of food safety, the Food Safety Information Council has released a report card assessing Australian consumers’ knowledge of food safety.
Council Chair, Professor Michael Eyles, said that, while it is good news that a recent Australian National University study found food poisoning cases in Australia have decreased from an estimated 4.3 million cases in 2000 to 4.1 million in 2010, this is still an alarmingly high number.
‘Food poisoning can be serious and results in 31,920 hospitalisations, 86 deaths and 1 million visits to doctors on average each year.
There’s a lot of people responsible for grower, packer or processor quality assurance and food safety who are not technically trained in QA and food safety. That’s just a fact of life that reflects the size, structure and necessities of many fresh produce businesses – small, family and tight. It’s also the reason why some QA standards and customers insist on a minimum level of training for the person(s) responsible for managing food safety in the business, with some now also providing the required training.
18 September 2014
Dr Bob Whitaker & Dr Jim Gorny from the Produce Marketing Association have provided a summary of 10 key lessons from the 2014 US Centre for Produce Safety (CPS) fifth annual reseach symposium.