A report from the Food Safety Authority of Ireland's microbiology
sub-committee suggests EU manufacturers more strictly manage food
pathogens to reduce the high cost of foodborne illness. The
report also stresses consumers be educated on food handling and
storage, particularly with ready-to-eat products. In the U.K., the Food
Standards Agency has set a target of reducing foodborne disease by 20% by 2006 and more so over the
next five years.