• Automated detection and characterisation of foodborne pathogens

      Duffy, Geraldine; O'Hanlon, Karen; Catarame, Terese; Smyth, Davida S.; McCann, Máiréad (Teagasc, 2007-06)
      This study focused on the development of molecular tools for the rapid detection and characterisation of food-borne pathogens including Verocytotoxigenic Escherichia coli (VTEC) (serotypes O157, O26 and O111) and Salmonella spp. The study involved the development of enrichment systems and the identification of unique genetic targets in these pathogens which could be amplified and detected by Real Time Polymerase Chain Reaction (PCR).
    • Control of escherichia coli 0157:H7 in beefburgers

      Bolton, Declan; Byrne, Catriona; Catarame, Terese; Sheridan, James J. (Teagasc, 2001-04)
      The inactivation of E. coli O157:H7 by heating, freezing, pulsed electric field, sodium lactate, lactic acid and citric acid, alone or in combination was investigated. The industrial process for beefburger manufacture did not significantly reduce E.coli O157:H7 numbers regardless of the burger recipe and method of tempering used. Fast freezing of the burgers (to -18°C in 30 minutes as opposed to 36 hours), pulsed electric field, sodium lactate, lactic acid and citric acid, individually and in combination, did not significantly reduce E. coli O157:H7 numbers when applied at different stages throughout the beef burger manufacturing process. Beefburger safety is therefore reliant on proper storage, handling and thermal processing in the domestic or catering kitchen. The lethal effect of thermal processing may be enhanced by the addition of sodium lactate to the burger during mixing. These results are presented and discussed.