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... the battle against foodborne viruses should focus on prevention of contamination during production rather than measures to eliminate them from tainted food, said the european food safety authority (efsa) ... norovirus the european food safety watchdog said foodborne viruses are the second most common cause of outbreaks in the region – bested only by the ubiquitous salmonella bug - and have been on the rise since 2007 ... prevention focus viruses do not multiply on food, but products can act as a vehicle for transmittance to humans ... “effective measures to control the spread of these viruses should focus on preventing contamination at all levels of production rather than on trying to remove or inactivate these viruses from contaminated food,” said the panel ... the ability of viruses to survive food preservation methods such as chilling or acified or dry conditions – means “establishing microbial growth inhibition will not be sufficient to prevent foodborne viral infections” ... hygiene of food handlers along the production, processing and packaging chain is also flagged up as key for fresh produce and ready-to-eat foods

... but it also stressed that reducing campylobacter contamination on broiler farms was key and once achieved the benefits would be reflected throughout the food supply chain, ultimately reducing the number of food poisoning cases ... a report from the european food safety authority (efsa) last year found that around 80 per cent of chicken carcasses on the european market were infected with campylobacter ... the uk food standards agency has declared campylobacter to be its top priority given the bug sickens an estimated 300,000 people a year and causes 80 deaths ... from the packaging process, distribution, food handlers to the display area itself,” added the report ... ” implications the study concluded there are issues throughout the food chain for cross-contamination to take place

... food processors must develop a complete culture of food safety that goes beyond such basic measures as regulatory compliance if they are serious about tackling the issue, according to new research ... the study – enhancing food safety culture to reduce rates of foodborne illness – highlights managerial commitment and strong communication about food safety practices as key to minimising risk of product contamination throughout the supply chain ... "you'd think making customers sick is bad for business, yet some firms go out of their way to ignore food safety," said powell ... " food safety culture the scientists said that while external scrutiny systems have a role to play in maintaining the safey of food, “the burden for food safety lies primarily with food producers” ... a top down commitment to safety in any company is seen as vital to building a lasting and comprehensive food safety culture as “the formation of the values and beliefs and attitudes within a workforce regarding food safety is almost entirely dependent upon the knowledge, standards, motivation and leader ship of the person in charge”, noted the study published in the journal food control ... operators knowing the risks associated with their products and keeping abreast of emerging risks are foundations for a good food safety culture ... a culture of food safety must be prioritised over efficiency savings and preparation should be in place to manage the situation in the event of a foodborne illness outbreaks ... “creating a culture of food safety requires application of the best science with best management and communication systems,” said the researchers ... personal responsibility the need to take personal responsibility along with frequent information sharing and communication are other vital tools – including the formation of a separate food safety mission statement, budget list detailing the role of each worker, said the paper

... food businesses are cutting back on food safety and hygiene training, according to a survey conducted by the chartered institute of environmental health (cieh) ... the survey, which took place in the second week of august was sent out to 5000 food safety trainers and training centres ... around 50 percent of trainers thought the uptake of food safety training by food businesses was being negatively affected by the present economic climate ... commenting, david kidney, cieh head of policy, said: “this survey is cause for concern and if this trend continues public health could be put at risk - potentially triggering a food poisoning time bomb ... “proper instruction or training of food handlers in food hygiene is a legal obligation and businesses must ensure that their staff have the skills to ensure the health and wellbeing of the customers they serve ... a food poisoning outbreak can be the death knell for a food business and can have a myriad of consequences from reputational damage to business failure ... “in extreme cases failure to comply with food safety legislation can even result in a prison sentence and/or being prohibited from running a food business in future ... “the growth of cheap online food safety training and training solutions is also on the rise according to our survey, but businesses need to be aware that the information they are receiving may not necessarily be accurate and up-to-date ... anyone can set up a food safety training business online and sell a course to public

... cut-backs in food safety and hygiene training may be setting up a ‘food poisoning time bomb’, suggest results of a survey from the chartered institute of environmental health (cieh) ... around half of food safety trainers surveyed indicated that food safety training had been negatively affected by the economic climate, with 70 per cent of respondents noting that this was due to ‘cost cutting’ measures ... “this survey is cause for concern and if this trend continues public health could be put at risk - potentially triggering a food poisoning time bomb,” said david kidney, cieh head of policy ... “proper instruction or training of food handlers in food hygiene is a legal obligation and businesses must ensure that their staff have the skills to ensure the health and wellbeing of the customers they serve,” he added ... the cieh conducted the survey in the second week of august and it was sent to 5,000 food safety trainers and training centres

... ”this warning applies particularly to those food industry professionals who come into contact with the preparation and service of food for hundreds, if not thousands of people,” minister whan said ... ” “under the food standards code it is illegal for food handlers to handle food when they have gastric illness ... it is also illegal for food businesses to knowingly have staff working if they have gastric illness ... “the nsw food authority is aware of cases where staff have been asked to work when they were sick, or have not told their supervisor they were sick, putting many people at risk ... “viral illnesses are a common cause of gastrointestinal illness and can often be confused with food poisoning,” minister whan said ... “if careful hygiene practices are not observed when preparing food the infection can be easily spread ... as a precaution it is recommended that people who have gastro do not prepare food for 48 hours after their symptoms finish ... “it is important for people in the food preparation and food service industry to understand and observe that precaution,” minister whan said ... “of course the normal food safety standards apply all year round whereby foodservice premises must have appropriate hand washing facilities and staff must observe correct food handling procedure

... pie and sausage roll lovers can tuck into their favourite fare with confidence, after a new food safety survey gave a selection of bakery products an almost perfect score, nsw primary industries minister ian macdonald said this week ... a survey of 172 savoury pastry products by the nsw food authority showed 99 ... “in the last decade there have been two documented food poisoning incidents in australia linked to contaminated meat pies from bakeries, the most recent was at a retail bakery in nsw in 2000,” minister macdonald noted ... ” a questionnaire was also conducted which showed bakery food-handlers had a good awareness of the potential hazards and they used good production practices ... “it’s encouraging to see that bakery operators are complying with correct food handling, thanks to ongoing education initiatives by the nsw food authority and councils,” mr macdonald said

... three semi-naked male food handlers working in a kitchen at a sydney restaurant are the latest in a record list of 127 fines to appear on the nsw government’s name and shame website yesterday, primary industries minister ian macdonald said ... “this incident is a blatant breach of food safety laws, it goes against every basic rule in the book,” mr macdonald said ... ” “this type of behaviour disregards fundamental food handling rules for eliminating the risk of cross-contamination ... ” this week’s name and shame list also names a st marys restaurant that was prosecuted for five food law offences and fined $70,500, for offences in may 2008 ... the restaurant and a list of its earlier offences appeared on the food authority website in april this year, after penrith council concluded its court action ... from today, 78 food outlets fined for 127 offences appear on the government’s name and shame list, bringing the total to 1397 fines in 813 premises ... other food businesses making the name and shame list today include: * a butcher on anzac parade, kingsford received three fines of $660 each for illegally adding sulphur dioxide preservative to pork and beef to disguise its appearance ... * bakers delight, summer street, orange for three fines of $660 each for being unclean, improper storage of food ingredients and improper temperature control of foods ... the food authority name and shame list was created last year and can be found at www

... a kit for sanitizing food handling environments when bodily fluid spillages occur can restrict the spread of potential contaminants such as norovirus, claims its manufacturer ... food safety and sanitation product supplier, chemstar corporation, said the new container enables employees in a food processing plant to clean and disinfect bodily fluids spillages quickly and safely at a time when ‘intense media focus on the recent outbreaks of norovirus, salmonella and e ... coli has resulted in the further scrutiny of cleaning and disinfection protocols in the food industry ... “if the fluid is contaminated and employees don’t take proper precautions, they could unintentionally track pathogens back into the food handling area ... food contamination could lead to an outbreak, particularly in cases of noroviruses, which are easily spread,” he claims ... us research a recent us study evaluated how a new ethanol-based sanitizer could improve hand hygiene as well as minimize the transmission of viruses in food processing environments ... “based on these results, we conclude that this new ethanol-based hand sanitizer is a promising option for reducing the transmission of enteric viruses, including norovirus, by food handlers and care providers,” said the team

... europe's food safety watchdog has issued updated advice on reducing the risk of the food-borne bacteria listeria, urging food manufacturers to watch out for contamination during packaging, preparation and storage of food ... in an opinion published yesterday, the scientific panel on biological hazards (biohaz) of the european food safety authority (efsa) warned that listeria was on the rise, after a general decline in the 1990s ... listeriosis is a rare but potentially lethal food-borne infection which can kill vulnerable people such as the elderly and pregnant women as well as people suffering from immuno-compromising diseases such as cancer or hiv ... most cases of listeria are caused by the consumption of ready-to-eat foods which support growth of the bacteria and develop a high concentration of listeria along the food chain, said the panel report ... surveys have revealed associations with food packaging type, preparation practices such as the use of slicing machines for meat products, storage temperatures, the stage of sampling with respect to shelf life, the lack of an effective haccp system, and lack of education and training of food handlers ... the panel also advised that consumers should take care to keep food at recommended storage temperatures at all times, and take note of the shelf-life of food in their refrigerators