Deadly food risks at record high

The number of potentially deadly risks found in shop bought food reached a record high in 2016, according to the Irish food safety watchdog.

If sticking to your diet isn’t a good enough reason to make your food at home so you know exactly what you are eating – the data from the FSAI might be.virus-1913183_1280

Listeria monocytogenes –a bug linked to some potentially fatal meningitis cases  -was among the dangers found in food that prompted food alerts in 2016..

In total the Food Safety Authority issued 39 food alerts in 2016 which was the highest number in ten years.

Listeria monocytogenes –a bug linked to some potentially fatal meningitis cases  -was among the dangers found in food that prompted the alerts.

In total the Food Safety Authority issued 39 food alerts in 2016 which was the highest number in ten years

Plastic found in sweets, presence of Salmonella in soups, broths sauces and condiments and Listeria monocytogenes in prepared food dishes, snacks and milk products were among the finds that resulted product recalls and withdrawals.

 

Incorrect food labelling of products containing potentially lethal allergens promoted 28 food allergen alerts.In Ireland, milk, soybeans, eggs and nuts were the most common allergens incorrectly labelled or declared last.

The FSAI warned that three in every 100 people in Ireland have a food allergy and the seriousness of these occurrences can result in the loss of life to an individual in its most extreme form and can also result in urgent medical treatment and severe allergic reactions.  

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Dr Pamela Byrne, Chief Executive, FSAI  said consumers have the right to safe and accurately labelled food so they can make informed purchasing decisions.

“Issuing food alerts and food allergen alerts is a reflection of the seriousness of food incidents, some of which have the potential to cause serious harm to consumers. The increase in recent years of food allergen alerts and food alerts is indicative of the need for food businesses to not only ensure the food they place on the market is safe, but that it is also labelled correctly, especially in the case of allergens.”

 

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