• Login
    View Item 
    •   T-Stór
    • Food Programme
    • Food Safety
    • View Item
    •   T-Stór
    • Food Programme
    • Food Safety
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of T-StórCommunitiesPublication DateAuthorsTitlesSubjectsFunderThis CollectionPublication DateAuthorsTitlesSubjectsFunderProfilesView

    My Account

    LoginRegister

    Information

    Deposit AgreementLicense

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    A quantitative risk assessment of E.coli 0157:H7 in Irish minced beef

    • CSV
    • RefMan
    • EndNote
    • BibTex
    • RefWorks
    Thumbnail
    Name:
    Report 74.pdf
    Size:
    283.2Kb
    Format:
    PDF
    Download
    Author
    Duffy, Geraldine
    O'Brien, Stephen
    Carney, Eimear
    Butler, Francis
    Cummins, Enda
    Nally, Padraig
    Mahon, Denise
    Henchion, Maeve cc
    Cowan, Cathal
    Keyword
    Escherichia coli 0157:H7
    E. coli
    Beef
    Beef safety
    Food-borne pathogens
    Microbiology
    Date
    2005-02
    
    Metadata
    Show full item record
    Statistics
    Display Item Statistics
    URI
    http://hdl.handle.net/11019/159
    Citation
    A quantitative risk assessment of E.coli 0157:H7 in Irish minced beef. The National Food Centre Research Report No. 74. Geraldine Duffy et al. Dublin; Teagasc, 2005. ISBN 1841704318
    Abstract
    A national quantitative risk assessment was undertaken for minced beef in the Republic of Ireland. The objective was to estimate the probability of E. coli O157:H7 infection from consumption of Irish beef and to investigate the parts of the beef chain contributing most to the risk posed by this pathogen.The quantitative risk assessment was broken into 3 main modules: 1) production of boxed beef trimmings; 2) processing of trimmings and burger formation and 3) retail/domestic consumption phase. Key points in each module (beef hide, beef trimmings and beef products at retail) were validated using data derived from microbiology sampling at beef abattoirs, supermarkets and butchers’ shops in Ireland.
    Collections
    REDP End of Project Reports
    Food Marketing & Agri-Innovation
    Food Safety
    Food Safety
    Food Safety
    Food Programme End of Project Reports

    entitlement

     
    DSpace software copyright © 2002-2017  DuraSpace
    Quick Guide | Contact Us | Send Feedback
    Open Repository is a service operated by 
    Atmire NV
     

    Export search results

    The export option will allow you to export the current search results of the entered query to a file. Different formats are available for download. To export the items, click on the button corresponding with the preferred download format.

    By default, clicking on the export buttons will result in a download of the allowed maximum amount of items.

    To select a subset of the search results, click "Selective Export" button and make a selection of the items you want to export. The amount of items that can be exported at once is similarly restricted as the full export.

    After making a selection, click one of the export format buttons. The amount of items that will be exported is indicated in the bubble next to export format.