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Blog Post - Page-55

Is your business at risk from legionella bacteria?

Posted: June 15th, 2012 by Craig comment-icon Comments disabled

With the number of confirmed and suspected cases of Legionnaire’s disease now standing at eighty-two, this latest outbreak should act as a warning to businesses that use water systems in their line of business. Two companies in Edinburgh have now been served with Improvement Notices following inspections of water cooling towers and will have to undertake remedial work in order to comply with the regulations governing the cleaning, maintenance and biocide programmes of water cooling towers. It not just water… Read more »

Rise in number of food incidents in 2011

Posted: June 14th, 2012 by Craig comment-icon Comments disabled

In 2009, the Food Standards Agency investigated 1,208 food incidents, while 2010 saw an increase to 1,505. Last year, this number jumped again to 1,714. The FSA have not identified any one particular reason for this increase, although they have stated that improved monitoring and reporting could have played a major part in the increase. There were also more cases involving microbiological contamination, pesticides and paan leaves. For food businesses, the roll-out of the new ratings system could identify failings… Read more »

Improvement Notice served on Edinburgh cooling tower after Legionnaire’s outbreak

Posted: June 13th, 2012 by Eloise comment-icon Comments disabled

The legionella bacteria can cause a range of health complaints that range in severity, and can lead to pneumonia that can be potentially fatal. With the outbreak in Edinburgh recently, the clock has been ticking to identify the possible sources of this latest deadly outbreak. Now, the Health and Safety Executive has issued an Improvement Notice for a distillery for alleged failures to control the risk of legionella in one of its three cooling towers. Cooling towers require a sustained… Read more »

Another outbreak of food poisoning caused by liver paté

Posted: June 12th, 2012 by Dermot comment-icon Comments disabled

There have been numerous cases of food poisoning caused by eating pate harbouring the Campylobacter bacteria, and yet new incidents keep on occurring. When Reading College catering students prepared food for a group of retired people, they were serving a group whose age made them particularly vulnerable to such infections. Yet, they were told to prepare the pate at a temperature too low to kill the bacteria present in so many raw poultry products. Eighteen elderly people fell ill after… Read more »

Worker saves colleague from choking

Posted: June 11th, 2012 by Eloise comment-icon Comments disabled

An oil terminal control room leader could have died after choking on a piece of chicken madras, had his colleague not stepped in to administer first aid. The control room leaser was eating alone when a piece of his curry became stuck in his windpipe. He tried unsuccessfully to dislodge the food by drinking water, and when he realised he was choking he went to seek help from colleagues in the adjoining mess room. When he came into the room… Read more »

Risky behaviour can lead to prosecution

Posted: June 9th, 2012 by Dermot comment-icon Comments disabled

Prosecution for health and safety breaches does not always occur only following an accident or incident, as the director of an Ipswich roofing firm has found out to his cost. A member of the public saw the director and one of his employees working on the roof and, feeling concerned for their safety, reported them to the HSE. It was found that they had been using a petrol-powered disc-cutter while perched on the roof tiles, and had failed to use… Read more »

Basic food safety

Posted: June 8th, 2012 by Craig comment-icon Comments disabled

All employees working in the food industry need to have a basic understanding of food hygiene and how to reduce the risk of food poisoning, but some businesses fail to ensure that they are adhered to – at their cost if they are inspected by environmental health officers. Food safety training teaches employees how to keep customers safe, as well as the legislation in place. The simple rules of food safety are: • Handwashing – before and after touching food,… Read more »

Hay-making can be risky without the right training

Posted: June 7th, 2012 by Craig comment-icon Comments disabled

A Lancashire farmer who was left paralysed by a falling hay bale is using his story as a warning to other farmers now that the hay-making is season is here. According to the Health and Safety Executive, eleven farm workers have died in baling incidents since this farmer had his own accident five years ago. He was just twenty-one at the time and was helping to stack silage bales for a neighbour’s farm when the incident occurred. Neither he nor… Read more »

Illegal shellfish are big business but they could destroy yours

Posted: June 5th, 2012 by Craig comment-icon Comments disabled

Illegal shellfish rustling is becoming an ever-increasing problem all across the U.K. and fears are growing that these illicit crops could be the source of serious outbreaks of food poisoning. The legal shellfish trade is highly regulated, with molluscs being subjected to stringent testing procedures before they go to market to ensure any levels of bacteria are within accepted limits. Shell fish ingest bacteria which then live on in their gut, and can be responsible for outbreaks of E. coli,… Read more »

Could garlic prevent food poisoning?

Posted: June 3rd, 2012 by Dermot comment-icon Comments disabled

A study published in The Journal of Antimicrobial Chemotherapy describes the findings of a group of scientists based at Washington State University; namely, that a compound found naturally in garlic is more effective at fighting food poisoning bacteria than two types of antibiotic. Apparently, the derived compound, diallyl sulphide, was found to be one hundred times more effective than the antibiotics at tackling the Campylobacter bacteria, which is commonly found both on the surface of poultry skin and within the… Read more »

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