POSTnote. It was first published on Tuesday, 25 March 2014. It was last updated on Tuesday, 25 March 2014.
Microbes in food
Concern over the increasing number of food poisoning cases due to microorganisms was a major factor behind the establishment of the Richmond Committee on the Microbiological Safety of Food1 in 1989, and the Food Safety Act in 1990.
This POSTnote examines recent trends in food poisoning and some of the underlying factors and related issues.
Secondary information
- Type
- Research briefing
- Reference
- POST-PN-27
- Subjects
- EU law Industry Eggs Hygiene Legislation Food Food poisoning Poultry Microbiology Processed food Committee on the Microbiological Safety of Food
- Legislation
- Food Safety Act 1990
- Published by
- POST
- Link
- View this Research briefing on researchbriefings.parliament.uk
Librarians' tools
- Timestamp
- 2016-02-07 22:03:47 +0000
- URI
- http://data.parliament.uk/resources/344564
- In Indexing
- http://indexing.parliament.uk/Content/Edit/1?uri=http://data.parliament.uk/resources/344564
- In Solr
- https://search.parliament.uk/claw/solr/?id=http://data.parliament.uk/resources/344564
- Internal location
- http://researchbriefings.intranet.parliament.uk/ResearchBriefing/Summary/POST-PN-27