Food Standards Agency
Sunday 27 July 2008
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The FSA promotes the microbiological safety of food throughout the food chain. It is responsible for the strategy for reducing foodborne illness, promoting a hazard analysis-based approach to food safety management and providing guidance for producers, retailers, caterers and the general public. It also deals with microbiological food hazards and outbreaks of foodborne disease.
As part of the Agency's foodborne disease target and strategy to control campylobacter in UK-produced chickens, a campaign was launched in January 2004 to help improve hygiene measures on broiler farms and ensure that best practices are followed at all times.
Mycobacterium avium subsp. paratuberculosis (MAP) is a bacterium that is the cause of a chronic gastrointestinal infection called Johne’s disease in cattle, and other ruminants.
Eggs are a rich source of protein and contain vitamins and minerals such as vitamin D, vitamin A, vitamin B2 and iodine. But some eggs contain salmonella bacteria, which can cause serious illness, especially among elderly people, babies, toddlers, pregnant women and people who are already unwell.
The Agency has updated its website with details of a meeting held in January 2007 to discuss issues relating to the labelling of powdered infant formula milk as 'non-sterile'.
How the Food Standards Agency measures trends in foodborne illness.
The Food Standards Agency is organising a 2-day review meeting in October 2007 to bring together stakeholders to evaluate the outcome of interventions and impact of the Foodborne Disease Strategy (FDS) on reducing the burden of foodborne disease in the UK.
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