Browsing Food Safety by Author "Nugent, Audrey"
Food residue databaseO'Keeffe, Michael; Kennedy, Orla; Farrell, Frank; Nolan, Marie-Louise; Dooley, Martin; Byrne, Patrick; Nugent, Audrey; Cantwell, Helen; Horne, Elizabeth; Nelson, Victor; et al. (Teagasc, 2001-11)The Food Residue Database contains a broad range of residue studies in foods of animal origin for the period 1995 to 2000, covering veterinary drugs, pesticides and contaminants. In most cases, such as antiparasitic drugs, beta-agonists, pesticides, dioxins, mycotoxins, heavy metals and polycyclic aromatic hydrocarbons, the picture for Irish dairy, meat and fish products is good with residue levels being low or non-measurable. In a few cases, such as ivermectin in farmed salmon and tetracycline residues in pork, improvements in the situation were observed with subsequent studies. Antimicrobial residues, in general, are not a problem but levels above MRL values have been found indicating the need for good practice in use of veterinary medicines. A problem with elevated nitrate levels in dairy powders may be resolved by the industry through observance of good manufacturing practices. Summary Reports on all the studies carried out for the Food Residue Database are available to food companies and other interested parties.
Nitrofurans : measuring tissue-bound residues in meatO'Keeffe, Michael; Connolly, Anne; Nugent, Audrey (Teagasc, 2006-08)The aims of this project were to (a) develop a range of screening and confirmatory test methods that might be applied to effectively test for the illicit use of the prohibited nitrofuran antimicrobials, (b) study the persistence of nitrofuran antimicrobials as bound metabolite residues in edible tissues and (c) undertake a pan-European survey of the incidence of nitrofurans in retail pork.
Production of pork with improved nutritional and eating qualityO'Keeffe, Michael; Eskola, Mart; Nugent, Audrey; Fitzpatrick, Jane; European Union (Teagasc, 2007-06)The SUSPORKQUAL project – sustainability in the production of pork with improved nutritional and eating quality using strategic feeding in outdoor production – was designed to address issues relating to pig performance, environmental effects, meat quality, meat safety, animal welfare, nutritional quality of products, and marketability of pork from sustainable outdoor pig production systems. The project handled these issues through seven workpackages involving 11 research groups from seven European countries.