Salt and food labelling

We all know that too much salt is bad for our hearts. But what can you do to cut down? Between 65% and 70% of the salt we eat comes from processed food, fast food, and canteen and restaurant food; so as well as reducing the amount of salt that you add to food, it's especially important to cut down on the amount of salt you get from processed food. Getting to know your way around nutrition labels will go a long way to help you do this.

Tackling Food Poverty

The report summarises the evaluation of the Decent Food for All (DFfA) intervention that was delivered by the Armagh and Dungannon Health Action Zone (ADHAZ) Partnership.

Food and nutrient intake and attitudes

Poverty has been consistently associated with poorer health. The factors driving this association with poorer health among disadvantaged groups have been extensively investigated and include economic, ecological, psycho-social and structural factors.

A Comparative Study of Thermophilic Campylobacter Isolates of Clinical, Food and Pet Origin

Recent research, funded by safefood, has indicated a high occurrence of the food poisoning bacterium, Campylobacter in raw poultry, particularly chicken, with 49.9% of retail samples of raw chicken testing positive for the bacterium.

Consumer Food Safety Knowledge, Microbiology & Refrigeration Temperatures in Domestic Kitchens

This study examined consumer food safety knowledge on the island of Ireland. Domestic refrigerators were tested for the presence of a range of pathogenic bacteria.

A Study of Food Safety Knowledge, Microbiology and Refrigeration Temperatures in Restaurant Kitchens on the Island of Ireland

A population-based telephone survey conducted in 2002 estimated that there were 3.2 million episodes of acute gastroenteritis on the island of Ireland each year (Scallon et al., 2004). It is often very dif ficult to definitively identify the source of illness. However, of the respondents in that study suspecting food as the reason for their illness, 74% blamed food consumed from commercial premises such as restaurants, cafés, takeaways, canteens and pubs. Within the food services industry, statistics show a significant level of prosecutions, prohibition and closure orders of restaurants for food hygiene offences. The Food Safety Authority of Ireland has identified the main contributory factors to foodborne infections to be: cross-contamination, inadequate cooking, inadequate storage, inadequate reheating, delayed serving and infected food handlers (FSAI, 2000). Development of appropriate training and education campaigns to target problem areas requires initial understanding of the current level of food safety knowledge and practices in the food services industry.

A good practice guide for community food initiatives

Food and nutrition are key determinants of health. What people eat, and how much they eat, influences how healthy they are, and even how long they live. Food poverty arises when people lack the money or other resources needed to eat a healthy diet. The overarching objective of Healthy Food for All is to end food poverty on the island of Ireland.

Young People and Food: Adolescent Dietary Beliefs and Understandings

This research provides fresh insight into the dichotomy between young people's knowledge of food safety and nutrition, and their behaviour.

Novel Strategies For Food Risk

Our every day decision-making behaviour relating to food choice is taken in the context of considerations of health, naturalness, economy, convenience and what we perceive as ‘risk’. Risk perception is now as important as any technical assessment of risk. In order to communicate effectively with the consumer about food risks, the importance of the exchange of information and opinions among the interested parties is recognised (FAO/WHO, 1998). Risk communication is “not just a matter of ensuring that one’s messages are delivered and listened to â€_.. also very much a process of empowering individuals â€_. to sharpen the skills necessary to make balanced judgements on risksâ€ù, (Scherer 1991). This safefood review, conducted on an all-island of Ireland basis, provides valuable insights into the perception of food safety risk from consumers on the island of Ireland and the food safety expert viewpoint. It explores the barriers to communicating with consumers on the island of Ireland about food safety risk. It also studies the barriers to promoting and practising good food hygiene - subgroups within the population are identified as being at ‘high risk’ because of inadequate levels of knowledge or more frequently resulting from not believing that the investment of time and effort in good food safety practice is worthwhile.

Directory of Food Safety Laboratory Services

All laboratories play a key role in protecting public health by analysing the microbiological and chemical content of food so that it is safe to eat. On the island of Ireland there are many laboratories & institutions involved in food safety monitoring, surveillance, analysis and research. Some operate directly or are under the aegis of government departments, local and health authorities. Others are privately owned or within third level institutes of higher education and campus companies, and other laboratory establishments are funded or run by various national agencies. These laboratories produce high quality scientific information that benefits public health through routine testing and research encompassing a broad range of foods.

Issuing temperature guidance to consumers on the cooking and storage of food

Temperature control is critical to ensuring food safety for all consumers, currently there is much advice and guidance to consumers on this matter.

Strategic development review of health board food control laboratories

The Official Food Safety laboratories have a critical role in ensuring food safety and public health for the whole population of the Republic of Ireland. These public health laboratories are made up of 7 microbiological testing laboratories and 3 chemical or Public Analyst’s laboratories. The laboratories are regionally based and offer an accredited (INAB) service to 10 health boards thus spanning the country. The role of the laboratories is to test food for compliance with the relevant legislation and guidelines, identify food-borne hazards and disease outbreaks, provide essential risk assessment information for national and international needs, provide a food testing service for consumers and a water testing service on a national basis. They also participate in dedicated National and EU surveys under the auspices of the Food Safety Authority of Ireland (FSAI). There has been significant investment and development in food-related public health protection in Ireland in recent years. However, there are still a number of issues that have the potential to impact on these laboratories in delivering a fully effective public health service in a cost efficient manner. Building on what has been achieved to date, this strategic review identifies those issues to be addressed in order to ensure (1) a cost effective national co-ordinated food safety laboratory service, (2) that future laboratory service needs are accounted for in the delivery of their Public Health role, and (3) that this Service meets both national and international requirements and standards.

North/South Ireland food consumption survey

This Summary Report describes the methods used and the main findings with regard to food and beverage consumption, nutrient intakes, and anthropometric, physical activity and attitudinal data from the North/South Ireland Food Consumption Survey (NSIFCS). This survey investigated habitual food and beverage consumption, lifestyle, health indicators and attitudes to food and health in a representative sample (n=1379) of the 18-64 year old adult population in the Republic of Ireland and Northern Ireland during 1997-1999.

How they measure up: A simple guide to food labelling

The aim of this leaflet is to help you pick out the information you need when you're trying to choose between food products. Labels may appear to be very different in shape and size, colour and design and in what they tell us about the food or drink inside.

Kid's food challenge

As parents and guardians many of you are making huge efforts to ensure your kids are eating healthily and limiting the number of sweets and unhealthy snacks they eat. You’ll know already that some of these treat foods are okay as part of a healthy balanced diet, but eating too many is not a good idea. At the moment, kids are eating on average about twice as many treat foods as they should be, so it’s time to think about cutting down.