Browsing Food Safety by Author "Downey, Gerard"
Current food safety priorities : report on the European Union risk analysis information network (EU - RAIN)Maunsell, Bláithín; Bolton, Declan; Downey, Gerard (Teagasc, 2006-04)An estimated 10 to 30% of the population in industrialised countries suffers food-borne illness annually, resulting in an unacceptable social (human suffering) and economic (health care and lost working days) cost. Risk analysis, a proactive preventative approach to food safety, was the focus of the European Union Risk Analysis Information Network (EU-RAIN) concerted action project. Funded by the European Commission, this project commenced in March 2003 and concluded in February 2006.
Indicator organisms to determine the use of chilling as a critical point in beef slaughter HACCPPrendergast, Deirdre M.; Sheridan, James J.; Downey, Gerard (Teagasc, 2008-11)During chilling, temperatures of carcass surfaces at different sites change over time as do other parameters such as water activity (aw), the structure of the muscle and other tissues, as the carcass enters rigor mortis. Many of these factors are known to have a major effect on cell survival and growth and must be considered in determining the influence of chilling on bacterial survival on carcass surfaces. This study aimed to determine if chilling could be used as a critical control point (CCP) in beef slaughter in relation to pathogens such as E. coli O157:H7 and L. monocytogenes, using E. coli and Listeria innocua as pathogen indicators. The present study was designed to determine the influence of (a) chilling at 10oC for 72 h on the survival of E. coli and (b) chilling at 4oC for 72 h on the survival of L. innocua inoculated at different sites on beef carcasses. Three sites (neck, outside round and brisket) were inoculated (1) immediately after dressing while hot (E. coli and L. innocua) and (2) when cold after chilling (L. innocua). The influence of changes in surface aw was also considered and their relationship to the survival of E. coli and L. innocua over time was assessed. The data are discussed in relation to the use of chilling as a CCP in beef hazard analysis (HACCP) and the monitoring of neck temperature as the most suitable CCP.
A risk assessment and hazard analysis and critical control point (HACCP) study for the Irish catering industryBolton, Declan; Meally, Aisling; Downey, Gerard; Safefood (Teagasc, 2007-02)This report provides details of a food safety knowledge survey, a microbiological survey, a chilled temperature survey and an audit conducted in 200 restaurants throughout the island of Ireland. The results suggest a low incidence of several bacterial pathogens (including Salmonella enterica) and identify areas in which food safety knowledge, procedures and practices should be improved. Salmonella enterica isolates were characterised and the results suggested distinct pockets of different serotypes. Growth curves for L. monocytogenes isolates suggest considerably reduced shelf-life for a variety of foods. For example, lettuce should not be stored at room temperature or the shelf-life is reduced from 6.5 days (chilled storage) to 3.3 days.The predicted shelf-life for fresh milk was 4.5 days (chilled storage). Chlorine (sodium hypochlorite, 5 ppm), 1-monolauroyl-rac-glycerol and a laurate ester (ester-glucoside laurate) were also tested for application as vegetable decontaminating agents in restaurant kitchens. The report concludes with recommendations for improved food safety and hygiene in Irish restaurants.