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This research adds further insight into people’s experience of food on a low income and it informs both policy and community based programmes such as community food initiatives and awareness campaigns.
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.
The main objective of this study was to estimate the economic burden of gastroenteritis on the island of Ireland.
This project was designed to assess awareness of coeliac condition and to highlight the importance of providing gluten-free food.
Pig meat production was valued at €290 (£198) million ROI in 2007 & valued at £190 (€280) million NI in 2006.
The milk review revealed that young women and teenage girls should increase their consumption of milk to improve their calcium intake.
A study was carried out on the occurrence of Salmonella on pork on the island of Ireland and an assessment of the risk factors contributing to its transmission.
Food Values is a short programme showing how to get better nutritional value for money when shopping for food.
Dietary salt intakes are well in excess of nutritional requirements in most countries worldwide.
The aim of this survey was to provide a snap shot of the salt content of soup from a range of catering outlets on the island.
The collection of data for the purpose of managing food safety includes both monitoring and surveillance. Monitoring is a system of collecting and disseminating data.
Antimicrobial resistance (AMR) associated with the food chain is currently a subject of major interest to many food chain stakeholders.
safefood research into consumer concerns about the food chain has indicated that more than 40% of consumers are most concerned about chicken in terms of how it is produced, packaged, sold and handled at home.
Our review into the finfish food chain on the island of ireland revealed that despite a highly regulated industry producing a very nutritious food source.
This review showed that based on the balance of current scientific evidence, organic fruit and vegetables are no safer or more nutritious than conventionally produced varieties.
This review of the beef food chain revealed that men are eating too much beef and women are eating too little. It also highlighted that consumers have enhanced confidence in the beef food chain on the island and the industry enforcement controls that are in place.
A large proportion of consumers expressed concern about imported foods, particularly those from outside of the EU.
The food industry on the island of Ireland carries out extensive testing of their food products but results of these analyses are not normally released for public evaluation.
Parents and teenagers had a good idea of which drinks were healthier than others, but most did not count drinks as part of their daily food consumption. Calories from drinks are therefore invisible to them
Dietary guidelines recommend that we eat five or more portions of fruit and vegetables every day, and consumers are increasingly using smoothies as a way to achieve this.
This survey provides a snap shot of the nutritional content of potato and chicken products sold in fast food and convenience outlets across the island of Ireland.
A shared goal of safefood and the Health Service Executive (HSE) is to improve the health of the Irish population.
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.
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.
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.
The study found that, in general food handling practices in the restaurants were good. The research was commissioned by safefood and conducted in 2002 by Teagasc and the University of Ulster.
Ireland experiences marked social inequalities in health, seen in the variation in health outcomes, especially mortality, across the different social groupings.
This research provides fresh insight into the dichotomy between young people's knowledge of food safety and nutrition, and their behaviour.
The research, conducted by a team led by Dr. Mary McCarthy, UCC, and funded by safefood, provides evidence that while many consumers know the 'good' practices in food hygiene, every day practice varies considerably.
Food safety research is an important function within safefood's legislative remit, and is an area that the organisation has been active in since its inception.
safefood has found that a shortage of technical expertise is preventing food manufacturing plants on the island from achieving the highest standards in food safety policy.
The principal aim of this study was to describe general practitioners management of patients with acute infectious gastroenteritis
Temperature control is critical to ensuring food safety for all consumers, currently there is much advice and guidance to consumers on this matter.
The key recommendation of the report is the move from a fragmented activity to the establishment of a single laboratory service, which will be known as the Food Safety Laboratory Service (FSLS).
This wide ranging report covers information and findings from aspects in the chain from feed to harvesting, delivery and manufacturing within the broiler industry on the island of Ireland.
The telephone survey of almost 10,000 households was carried out over 12 months and found that in any four-week period 4.5% of the population will have an episode of acute gastroenteritis.
This report is an examination and review of the clinical surveillance data collected in Northern Ireland and the Republic of Ireland.
Whether used as a mixer with alcohol or an energy booster taken alone, stimulant drinks have raised issues and concerns which are addressed in this report.
Foodborne disease is a source of increasing morbidity and fatality in the island of Ireland. It also has an economic impact.
In the wake of BSE and other food scares, consumers have been primarily concerned with issues of food safety.
© The Food Safety Promotion Board