• Control and detection of food-borne pathogens

      Duffy, Geraldine; Cloak, Orla; Sheridan, James J.; Department of Agriculture, Food and the Marine, Ireland (Teagasc, Ballsbridge, Dublin 4, 1998-08)
      The objective of this study was to develop rapid methods for the detection of bacteria from food.
    • The microbiological safety and quality of foods processed by the "sous vide" system as a method of commercial catering

      Bolton, Declan; Department of Agriculture, Food and the Marine, Ireland (Teagasc, Ballsbridge, Dublin 4, 1998-08)
      The objective of this project was to improve the quality and safety of sous vide foods by investigating the responses of the food-poisoning microorganisms to the processing and storage conditions used in this technology. The major food poisoning bacteria of concern in sous vide foods are strains of Clostridium botulinum, Bacillus cereus, verotoxigenic Escherichia coli O157:H7 (VTEC), Salmonella spp., Listeria monocytogenes and Yersinia enterocolitica.