Try your hand at this issue’s quiz and you could be in with a chance to win a fantastic prize!

Question 1 What allergen labelling law affects prepacked for direct sale (PPDS) foods in Northern Ireland?
Question 2 A pre-workout snack should be high in...
Question 3 What is the national dish of Lithuania?
Question 4 What plant family do legumes belong to?
Question 5 Foods labelled ‘Gluten-free’ means the gluten concentration is up to 20mg of gluten per kg – true or false?
Question 6 Honeycrisp, Rome, and Winesap are varieties of what?
Question 7 What cheese would you traditionally find in a calzone?
Question 8 What three vegetables go into a mirepoix?
Question 9 What colour is the skin of a dragon fruit?
Question 10 Storing fruit in a paper bag can hasten ripening – true or false?

safefood is delighted to offer one lucky quiz winner a fantastic food hamper (similar to pictured). 

Congratulations to Sinead Reilly who was the winner of issue 27’s quiz.

Answers: 1) Red chili; 2) Little ears; 3) Raw; 4) Okra; 5) The boot; 6) Peru; 7) 75ºC; 8) Berlin, Germany; 9) Challah; 10) Basil

A safe and tasty Christmas with safefood 
This December, safefood is reminding home cooks to use a meat thermometer when cooking their Christmas turkey: just pop it in the thickest part of the turkey and when it reaches 75 degrees Celsius, it’s both safe and tasty. The two-week campaign includes the memorable “75!” advertising across TV, radio and online as well as free information leaflets for food shoppers, available in more than 250 butcher shops and food retail settings. For the complete guide to cooking your Christmas turkey including an interactive turkey cooking calculator and food shopping guide, visit www.safefood.net/Christmas

All-island Environmental Health Forum 2023
safefood hosted an all-island Environmental Health Forum (pictured right) on the 17th of November in the Ballymascanlon Hotel, Dundalk. The forum was the first event of its kind and bought  together environmental health representatives from the Northern Ireland Councils and Health Services Executive in Ireland to exchange information and ideas, and discuss challenges faced by both services.

Gluten Free Roadshow 2023
The Gluten Free Roadshow 2023 was held at the Rochestown Park Hotel in Cork on Sunday 22nd of October, and safefood sponsored an update on the importance of annual blood tests and bone health for coeliacs that was given by Dr Alfonso Rodriguez-Herrera. Dr Herrera (pictured left) is a medical consultant in paediatrics with special interest in paediatric gastroenterology and nutrition. His main research topics are biomarkers of dietary compliance, including those pertaining to coeliac disease.

 All-island Public Health Laboratory Forum 2023 
safefood were delighted to host a Public Health Laboratory Forum meeting in the Ashling Hotel in Dublin on the 16th November. The meeting bought together representatives from public health laboratories across the island to discuss mutual interests, share knowledge, and exchange ideas.

A safe and tasty Christmas with safefood 

This December, safefood is reminding home cooks to use a meat thermometer when cooking their Christmas turkey: just pop it in the thickest part of the turkey and when it reaches 75 degrees Celsius, it’s both safe and tasty. The two-week campaign includes the memorable “75!” advertising across TV, radio and online as well as free information leaflets for food shoppers, available in more than 250 butcher shops and food retail settings. For the complete guide to cooking your Christmas turkey including an interactive turkey cooking calculator and food shopping guide, visit www.safefood.net/Christmas

All-island Public Health Laboratory Forum 2023 
safefood were delighted to host a Public Health Laboratory Forum meeting in the Ashling Hotel in Dublin on the 16th November. The meeting bought together representatives from public health laboratories across the island to discuss mutual interests, share knowledge, and exchange ideas.

All-island Environmental Health Forum 2023
safefood hosted an all-island Environmental Health Forum on the 17th of November in the Ballymascanlon Hotel, Dundalk. The forum was the first event of its kind and bought  together environmental health representatives from the Northern Ireland Councils and Health Services Executive in Ireland to exchange information and ideas, and discuss challenges faced by both services.

A forensic toxicologist and forensic science lecturer, Dr Geraldine Dowling’s current focus is on metabolomic data management.

Dr Geraldine Dowling is a forensic toxicologist, lecturer in forensic science, and chief executive officer/chairperson of ForenSics InnovAtion in ReseArch and Nutrition (SARAN). “I have a first-class honours degree in Industrial Environmental Chemistry from South East Technological University, but I have been working mainly in the area of analytical chemistry, food safety, toxicology and in laboratory-based analysis.” Previously, she has held posts in ISO 17025-accredited laboratories in The Marine Institute, Teagasc and The State Laboratory for 12 years during which time she obtained a research M.Sc.and Ph.D. in analytical science, veterinary and human toxicology.

She subsequently moved into academia in 2016 and in her current role in Atlantic Technological University, she lectures and researches in the fields of food safety, forensic science, chemistry education, analytical science and metabolomics. “We are developing techniques and strategies for data management and interpretation because metabolomic data is very cumbersome – you get a huge amount of information. We are looking at potential biomarkers that can be used in a variety of fields, both in food safety and forensics.” One example she cites is identifying poisoning cases: “Here, we are looking at the potential biomarkers for example, for certain compounds or drugs that may have short detection windows. Another example is looking at obesity and the impact of metabolites in the body as a result of various diets.” 

There are ample opportunities for her students to apply these learnings. “Some of them take up roles in analytical and nutrition companies, others in pharmaceutical companies, government laboratories or forensic organisations.” Geraldine is also an experienced researcher and has published/produced over 70 projects in various fields. “Many of the projects I work on concern method development, data management or validation studies, trying to see what type of data can be used and applied to food safety or other studies such as metabolomics or forensic work.”  

When asked about the current food safety and toxicology challenges, she cites the detection of biomarkers in food safety and toxicology using metabolomics studies and data interpretation from these studies. Earlier this year, Geraldine availed of a safefood Food Safety Skills Fund grant to attend the TIAFT 2023 conference in Rome which focused on this issue. “The aim of the visit was to evaluate the use of metabolomics for non-targeted approaches for analytical toxicological applications in food safety, nutrition and food fraud. In addition, to explore the potential for ATU to collaborate with international partners. 

“The use of Quadrupole Time-of-flight Mass Spectrometry (Q-TOF-MS)/mass spectrometry (MS) and Full-scan Accurate MS for routine analysis allows detection of target analytes as well as non-targeted compounds in food safety and metabolomics studies. However, the technique generates an enormous amount of data and, depending on the matrix, this can make the identification and quantitation of analytes difficult. Strategies and databases can be built which allow a wider range of substances to be screened for. Metabolomics for biomarker monitoring is now being applied in food safety, nutrition and toxicology globally but data management is challenging.”

Meeting the needs of coeliac customers can be very lucrative for Irish businesses, as Frances Buckley explains

Frances Buckley is an applied culinary nutritionist, licenced food safety trainer and chef with over 25 years of professional cooking experience in restaurants and diplomat catering. “My classical training was in Dublin College of Catering, Cathal Brugha Street. I have worked for over five years in food sensory science evaluation with Teagasc and Diageo as part of their food sensory testing panels, and for several years, I have been a guest judge for the Associated Craft Butchers of Ireland.” 

Frances attained a Master of Science in Applied Culinary Nutrition at Technological University of Dublin in 2020. “It provides me with the expertise to apply culinary skills and nutrition knowledge in developing food for health and wellness. It combines advanced nutrition science with professional culinary skills to provide health-supportive meal solutions. In my applied research project on coeliac disease, I evaluated the understanding of coeliac disease in workplace catering, together with the potential deficiencies in the gluten-free diet.”

Frances works with the Coeliac Society of Ireland and the Dublin and Dún Laoghaire Education and Training Board educating and training chefs, catering staff and health professionals about coeliac disease and the gluten-free diet. “I developed a Catering Training Programme funded by the Restaurant Association and Skillnet. Catering Safely for Coeliacs is a guide to the importance of good practice to avoid cross-contact with gluten. 

“This programme was created for the Coeliac Society, and it stemmed from my Masters: The workplace chef’s understanding of nutrition in the coeliac diet. What I explored was if you were a chef working in places with a cohort of people for a long period of time, such as a boarding school or a prison, what does the chef understand about what should be included in food for coeliacs. They may know what they have to avoid – wheat – and about ‘hidden’ or less obvious sources of wheat such as some condiments like mustard. But are they aware of what the coeliac diet can lack in terms of nutrition?”

Coeliacs suffer from malabsorption of certain nutrients as a direct result of the damage to the lining of the small intestine in those with coeliac disease. Increased intake of calcium, magnesium, iron, B vitamins, vitamin D and fibre is important in a coeliac diet, and pseudo cereals (ancient grains) such as amaranth, sorghum and teff can help to mitigate the risk of nutrient deficiency. Frances says, research has shown that if you eat foods higher in those nutrients, you will absorb more of them.

The programme incorporates videos of real situations, procedures for the safe production of foods for coeliacs, with a guide to good practice to avoid cross-contact with gluten aimed at chefs and managers, and front-of-house staff. “Very often, chefs will understand the needs of the coeliac customer, but the communication doesn’t reach the wait staff, mistakes happen and the person is given the wrong plate. For example, we have heard of cases where the customer will be told the soup is gluten free, but it will arrive with croutons sprinkled on top of it.” The programme also looks at non-verbal communication of front-of-house staff when interacting with the coeliac customer. “If your front-of-house staff is giving the eyes turned up to heaven when you say you are coeliac, then regardless of what is coming from the kitchen, the customer has already lost faith in it.” Restaurants and catering operations that participate in the programme receive a certificate and a ‘coeliac circle’ sticker that highlights that they are trained in the safe production of food for the coeliac customer.

The instance of coeliac disease has risen in Ireland, probably, Frances says, due to better testing, and meeting the needs of this audience can be very lucrative. “The most common request for ‘free-from’ foods in restaurants and other catering outlets is for gluten-free food, so the provision of dishes for coeliacs can be a valuable part of your business. You may decide to provide a separate menu, this can allow you to produce the dishes for this selection at a different time (time zoning) or in a different section to minimise disruption to the kitchen workflow. 

“It’s not just the person living with coeliac disease your business could be missing out on as a customer, but their entire party. Research shows that 63% of coeliacs eat out once a month with the average spend on food €120, and 70% of coeliacs will be the decision-maker on what restaurant the party goes to, based on menu choices without gluten and staff understanding of their needs. It’s worth about €1 million to business a year.”

Following the International Heads of Food Agencies Forum, Bernie Commins speaks to FSAI Chief Executive, Dr Pamela Byrne

The Food Safety Authority of Ireland (FSAI) recently welcomed global food regulators to Dublin for the fourth annual International Heads of Food Agencies Forum. This forum facilitated discussion on how best to prepare for food safety crises and manage food safety incidents in what is becoming an increasingly complex global food system. “Predicting the future of food safety, even on an Irish scale, is uncertain let alone on a global scale,” says Dr Byrne. “That said, some of the main drivers are clear: climate change, geopolitical instability, advances in technology, sustainability of the food system. Online selling continues to challenge the traditional organisation of food safety oversight and authorities like the FSAI must adapt and adopt new techniques to address unsafe foods promoted and sold electronically.” 

Climate change, Dr Byrne explains, disrupts food supply: “Extreme weather events cause food scarcity by destroying harvests, forcing supply chains to switch to sources that are less familiar and that have a food safety track record that is not so well established. Potential food safety threats linked to weather include increased mycotoxin concentrations in crops caused by fungal growth, spoilage of food and ingress of bacterial pathogens a well as contamination threats from poorer quality water sources.” 

Sustainability, she says, will broaden the availability of different protein sources where research will be needed to establish safety – in the case of edible insects, for example – and consumer responses will drive changes to eating patterns that will make fringe diets become more mainstream. “With that comes higher demand for new foods, which can expose a greater proportion of the population to food safety issues associated with these. For example, with the rise in demand for vegetable proteins comes a rise in the threat of bacterial toxins from Bacillus cereus if appropriate preservation strategies are not adopted,” says Dr Byrne.

Risk and assessment
The FSAI has an active emerging risk identification system in tandem with other EU Member States and the European Food Safety Authority (EFSA). “Our vision is ‘safe and trustworthy food for everyone’ and within that context we assess food safety risks.” Assessment takes the form of inspections of food businesses, sampling of the food supply, audits, responding to consumer complaints, dealing with protected disclosures, engagement with regulatory partners at national, European and international level, and developing horizon scanning tools to identify emerging risks. 

“From these assessments, we take the appropriate action to remove, manage or mitigate the risk within the bounds of the legal framework,” says Dr Byrne. “Proactively, we support food businesses to understand their legal obligations through the provision of materials, resources and engagement with subject-matter experts. However, we also take enforcement action when a food business is not complying with the law such as issuing closure orders, improvement notices, prohibition orders, right through to prosecution. Our national, European and international networks, such as the International Heads of Food Agencies Forum, are important in ensuring ongoing communication between peer organisations as well as building trust that supports our engagement in times of crises.”

Food safety crises
On average, there are approximately 600-700 food safety incidents per year. “The FSAI has a risk management team in place, which is working on a 24/7 basis as required by law. There are protocols that provide a framework for how we deal with food safety incidents as well as food safety crises. These protocols were developed in collaboration with the food safety inspectorate and other stakeholders, including Government departments and other State agencies, to ensure we are prepared to manage food incidents and crises when they arise.”

“Every three to four years, we carry out simulation exercises either at a national or European level and use the learnings from these to adapt and evolve our approaches. We also ensure we are connected to our European and international counterparts, so that we gain access early to incidents that are going on in other countries that may impact Ireland. “As a member of the EU, we are connected to the Rapid Alert System for Food and Feed, which ensures timely and accurate dissemination of information, as well as rapid response to that information. “At global level, we are the Irish contact point for the FAO/WHO International Food Safety Authorities Network, which facilitates the rapid exchange of information across borders and between members, during hundreds of food safety events. Our ultimate goal is to protect consumers in Ireland and the consumers of Irish food in 180 markets across the world from risk and these protocols and systems are critical in enabling us to do our job.” 

The importance of a solid food safety reputation for Irish food and drink exporters cannot be overstated: “A recent Eurobarometer survey of almost 27,000 EU citizens in 27 Member States identified that food safety matters for 50% of European citizens,” says Dr Byrne. “Seven out of 10 citizens recognise the important role that science and scientists play in ensuring food safety. In Ireland, 47% of consumers surveyed take it for granted that their food is safe and 84% trust the national authorities as sources of information on food risks. This trust is based on a strong system of regulatory controls and transparency regarding reporting of the results of these food safety control measures,” says Dr Byrne. 

Abroad,  Ireland is seen as having one of the most trusted food safety control systems and, by extension, safe and trustworthy food. Dr Byrne explains that this is down to the hard work of the food industry in Ireland which recognises the importance of only placing safe food on the market. “Reputation of any entity, public and private, is hard fought for but easily damaged when the proper action isn’t taken when things go wrong,” she says. “And things do go wrong but Ireland has always taken prompt action, and this is recognised internationally. The FSAI’s primary focus on the protection of public health through science-based decision-making is critical in ensuring Ireland’s reputation as a producer of safe food is maintained. But the industry needs to continue to work hard to comply with the law. We encourage companies that are finding it difficult to comply to engage with us and use the resources we make  available on our website to gain as deep an understanding as possible of their legal obligations.”

Room to improve
The food supply system is very complex and becoming more complex year-on-year, says Dr Byrne. “Supply chains are interwoven; therefore, traceability of food is critical. Businesses need to fully understand their suppliers and supply chains and if there is a change in those, build those into their food safety management systems.” Another area that needs improvement is culture, she says. “We have identified a number of businesses, some through disclosures made to us under the Protected Disclosure legislation, over the last few  years where the culture of food safety is not at the standard it should be. We all know the impact of culture on organisational performance and where the culture is not right, issues arise, and this applies to food safety also.” 

Numerous investigations have revealed where shortcuts have been taken and workarounds have been put in place, some of which raise serious questions over the safety of the food, according to Dr Byrne. “And where we can’t get verification of traceability, for example, we have no other choice but to take the appropriate enforcement action.” 

A third area relates to authenticity. Food information must be accurate, clear, and easy to understand for the consumer. It must not be misleading. “A strengthening of the EU food safety control system for the detection of fraudulent and deceptive practice, following the horsemeat scandal, is now in place and the FSAI, along with our counterparts across the EU have structures and systems in place to control this. 

“Food businesses should be assessing the vulnerabilities of their supply chains and taking appropriate action to remove or minimise those vulnerabilities, thereby gaining greater assurance regarding the authenticity of their products.” says Dr Byrne.

Bursaries to enhance food safety skills and experience 
Did you know that if you’re a member of safefood’s Knowledge Network that you can apply for our Food Safety Skills Fund Programme? The programme aims to enhance members’ skills, broaden their experience and create linkages between those involved in food safety on the island of Ireland. The programme funds visits to other laboratories, and attendance at conferences, centres of excellence and other food safety training events. For more information or to apply please see www.safefood.net/food-safety/skills-fund

Queen’s University Belfast: Best Food Safety Essay Winner
Pictured: Robyn Moore (Best Food Safety Essay, BSc in Food Quality, Safety and Nutrition at QUB) alongside Michaela Fox (safefood) and Prof. Geoff McMullan Head of School for Biological Sciences. Robyn’s essay was entitled: Food, is it safe to eat? The microbiological safety of vegetables

safefood organised a forum for Public Analyst’s Laboratory staff recently in Limerick. The event was the first of its kind to be held and was attended by Executive Analytical Chemists from the three Public Analyst’s laboratories in Ireland, as well as the Public Analysts themselves. Dr James McIntosh from safefood chaired the meeting at which issues of mutual concern and interest to the laboratories were discussed. The event was a great opportunity for staff networking and cooperative development.

Pictured: Public Analyst laboratory staff from Cork, Dublin and Galway joined by Dr Gary Kearney and Dr James McIntosh (safefood).

Events: Free workshops for small food businesses on Effective Food Safety and HACCP & Record Keeping

• 16th October (in association with Newry, Mourne and Down District Council) Canal Court Hotel, Newry, Co. Down.
• 17th October (in association with Bia Innovator Centre) Bia Innovator Centre, Athenry, Co. Galway.

The workshops will cover Effective Food Safety training, Practical HACCP and Record Keeping, and participants can avail of a 15-minute 1-to-1 consultation with the workshop
facilitators. To register or for more information please visit www.safefood.net/events

Try your hand at this issue’s quiz and you could be in with a chance to win a fantastic prize!

Question 1: What is the primary ingredient in Gochujang?

Question 2: Orecchiette takes its name from which body part?

Question 3: What does the term carpaccio mean in cooking?

Question 4: What vegetable is also known lady’s fingers?

Question 5: When transporting food, where is the coolest part of the car?

Question 6: What country does the lúcuma fruit hail from?

Question 7: When barbecuing, what temperatures should meats like burgers and sausages be cooked to?

Question 8: Where is the Currywurst Museum?

Question 9: What C is a type of bread usually eaten on Jewish ceremonial occasions?

Question 10: What gives pesto its green colour?

safefood is delighted to offer one lucky quiz winner a fantastic food hamper (similar to pictured). 
To enter: Simply complete the quiz above and send your answers to knowledgenetwork@ safefood.net before 27th October 2023. This competition is open to Knowledge Network members on the island of Ireland only.

Congratulations to Sharon Crowe, Executive Analytical Chemist, Public Analyst’s Laboratory, HSE, Community Healthcare West, Galway, who was the winner of issue 26’s quiz. 
Answers to the questions in Issue 26: 
1. Fear of cooking
2. The Carolina Reaper
3. An Italian cured meat product prepared from pork jowl
4. Mussel
5. Apple
6. Radish
7. Botswana
8. The can opener
9. True!
10. Coriander

Try your hand at this issue’s quiz and you could be in with a chance to win a fantastic prize!

Question 1: What is mageirocophobia?
Question 2: What variety of chili pepper is considered the hottest in the world?
Question 3: What is guanciale?
Question 4: What seafood has a ‘beard’?
Question 5: What popular fruit contains malic acid?
Question 6: French Breakfast, Cherry Belle and Easter Egg are all varieties of what vegetable?
Question 7: In what country would you find ‘seswaa’ on the menu?
Question 8: What helpful tool did Ezra Warner invent?
Question 9: True or false: milk can be made into plastic.
Question 10: What herb beginning with C is mentioned in the bible?

safefood is delighted to offer one lucky quiz winner a fantastic food hamper (similar to pictured). 
To enter: Simply complete the quiz above and  send your answers to knowledgenetwork@safefood.net before 21st July 2023. This competition is open to Knowledge Network members on the island of Ireland only.

Congratulations to Leona Hawkes, College of Agriculture, Food and Rural Enterprise (CAFRE) who was the winner of issue 25’s quiz. Answers: 1. Pomelo; 2. Rose; 3. Potato; 4. Fruit; 5. The sandwich
6. Green; 7. Scottish cheeses; 8. Argentina 9. 12; 10. Its strong and unpleasant smell

In March, safefood and Special Olympics Ireland (SOI) announced a new partnership called Health@Play that brings health education through sport to children with intellectual disabilities aged 4-15 years within their community clubs and schools. Hayley Kavanagh, Special Olympics Ireland, said: “By introducing children to healthy habits through a wide variety of play activities in a familiar, supportive and fun environment, everyone has the opportunity to succeed.”
Speaking about the partnership, Fiona Gilligan, Director of Communications at safefood said: “We are very proud of this new partnership between safefood and Special Olympics Ireland. The young athletes and their health coordinators have been wonderfully engaged in the development of the resource and we look forward to the roll out across the island of Ireland. We will continue to explore fun and engaging ways to educate children on the importance of eating healthily and how that connects with being active. Nurturing our children to develop these positive habits from an early age can give them the building blocks towards a healthy life.”

Learn more about bursaries to enhance food safety skills and experience. Did you know that if you’re a member of safefood’s Knowledge Network that you can apply for our Food Safety Skills Fund Programme? The programme aims to enhance member’s skills, broaden their experience and create linkages between those involved in food safety on the island of Ireland. The programme funds visits to other laboratories, and attendance at conferences, centres of excellence and other food safety training events.

For more information or to apply please see www.safefood.net/food-safety/skills-fund

The safefood Knowledge Network will be hosting a number of free training workshops for small food businesses on ‘Essential Food Safety’ and ‘HACCP & Record Keeping,’ online and in various locations throughout the island of Ireland. The first in-person workshop on HACCP and record keeping will take place on Thursday, 11th of May in Athenry, in association with the BiaInnovator Campus. The second set of workshops will be held on the 25th and 26th of May in Belfast.

To register please visit www.safefood.net/events. For further information please email knevents@safefood.net

Meet Dr Lynsey Hollywood, Senior Lecturer and Manager of the Food and Drink Business Development Centre at Ulster University Business School 

Dr Lynsey Hollywood has had a keen interest in the food industry since taking Home Economics at school. She studied for a BSc in Consumer Studies and was awarded a NIFDA scholarship to study food marketing at Saint Joseph’s University in Philadelphia. She was then offered a PhD scholarship in food marketing. “My PhD explored consumer behaviour in relation to the purchase of milk, to identify segments of consumers that could be targeted with added value milk products. After my studies, I worked as a Lecturer in Business Strategy at Ulster University, then took up a post at Queen’s University Belfast as a Research Fellow.” Lynsey’s next post was as lecturer on the BSc Consumer Management and Food Innovation degree at Ulster University. “I taught on this programme for five years and absolutely loved it.” In 2018, she became manager of the newly established Food and Drink Business Development Centre which was created to harness and promote all the food-related research activity undertaken across the Ulster University Business School (UUBS). “I am currently involved in a range of funded research projects, five of which are safefood funded.” 

The aim of the UUBS Food and Drink Business Development Centre is to support local industry through academic and/or commercial research, and teaching. The Centre provides a range of facilities including the Consumer Insight Lab, which uses virtual reality technology to understand shopping behaviours; the award-winning Food and Consumer Sensory Testing suite for sensory evaluation and product development activity, and the Academy restaurant for testing menu concepts and upskilling. “We are in the process of launching our Market Intelligence lab which will house big data information, for example, shopper loyalty card data.”

Research to date within the Centre has focused on the themes of food innovation and product development, food safety, food retail and consumer behaviour. “We recently completed
two safefood studies addressing food safety. One study sought to understand consumers’ use of meat thermometers and the other addressed consumers’ use of smart devices while preparing food. Now, we have two safefood projects underway: one looks at how businesses are adopting to the new EU Legislation on food safety culture and the other is on foods that consumers bring to vulnerable patients in healthcare settings.” 

The safefood-funded project on Food Safety Culture (FSC) is a collaboration between the team at Ulster University, University College Cork, Queen’s University Belfast and Dundalk Institute of Technology. “The term FSC has recently been included in the Commission Regulation 2021/382 which stipulates that all food businesses must show evidence of its  implementation. Key attributes of a strong FSC include management systems, risk perceptions, leadership, communication, environment and commitment to ensure food safety. To date, there is limited academic research addressing FSC implementation therefore this study will explore whether a robust food safety culture exists among small food businesses on the island of Ireland and if not, why not?” Furthermore, she explains, the study will examine the attitudes and behaviours towards food safety culture amongst food business owners and staff and their commitment to prioritising it within their business. 

Within the food safety culture project, Lynsey and her team have found that the demands faced by small food businesses mean they find it difficult to keep abreast of new legislative changes or updates and how they can implement these requirements. Additionally, high staff turnover and reliance on migrant staff means it can be challenging to ensure that their staff are up to date with their knowledge and understanding of food safety. 

Lynsey believes the drive for sustainability across the industry can bring to light some key food safety issues. “While it is industry’s desire to reduce food packaging,  consumers increasing demand for recyclable and reusable packaging will continue to present a food safety challenge of ensuring products are still safe for human consumption if new types of packaging are introduced.” 

With the current ‘cost of food crisis’, the safety of food will become more important than ever as this, along with availability of ingredients, will affect supply chains, she adds. “Such demands may force businesses to identify new suppliers which may be further afield or based in other countries, meaning new standards and a clear understanding of their ingredient inputs and processing methods will need to be considered.”

New legislation requires new technologies and Una McCormack, Technical Consultant with Mérieux NutriSciences, explains the implications of the new maximum levels of per-and polyfuoroalkyl substances

Una McCormack is a Technical Consultant with Mérieux NutriSciences, a Kildare-based company offering practical testing and consulting to food and beverage manufacturers, processors, caterers, and retailers.

A native of Ennistymon in county Clare, Una studied Applied Science Microbiology in GMIT. After graduation, she joined Dairygold CMP (Cork Milk Producers) Dairy Laboratory. “It was a liquid milk plant in Cork city which produced a range of dairy products, and my first role was a laboratory technician. Later in my career, I was promoted to laboratory manager.” Her daily duties included the routine testing of milk and dairy products, and as quality manager, maintaining the quality system and supervising laboratory staff. Una moved to Nutrition Supplies, then Enva, and subsequently Advanced Laboratory Testing (ALT) where she worked in consultancy and sales.

Mérieux NutriSciences acquired ALT in 2019. “I am a Technical Consultant based in the Cork office, and my role is advisory. If you are a food producer and you need to get a product tested, I can advise on the tests required to comply with legislation or other food safety criteria. Shelf-life testing is part of the work we do. Products placed on the marketplace with a ‘use by’ date or a ‘best before’ date have to be shelf life tested and that’s done through microbiological methods and laboratory testing.” Una’s client base is across the full spectrum, ranging from small through to large food producers, and planned sampling and sample collections form part of her daily routine. “The results generated from our testing may need to be reviewed and communicated to the client in easy to-understand terms.” Constant communication with clients on testing queries, liaising with head office for sample collection scheduling, informing clients about procedures for sample handling, environmental testing i.e. swabs, water sampling, and administrative duties are all part of her working day.

The ongoing introduction of new food products and ingredients means there is no room for complacency, she says. “The advent of novel foods such as plant-based products, fermented products, and meat alternatives coming onto the marketplace and gaining popularity brings a new aspect to the role, requiring learning about them and the standards surrounding the production of them.”

And Irish food operators are far from complacent, she believes. “The awareness of food safety is excellent in Ireland. The challenge for the food producer is learning how to meet the requirements. They know it has to be done, but we are often asked to help them go about it. If they have an inspection and they are advised to get sampling done to comply with legislation, a client may need assistance to proceed, and this is where I or safefood or the Food Safety Authority of Ireland can help them to move forward. We also work closely with independent food safety consultants who engage with clients directly in this regard.” Once testing is complete, understanding the results can present its own challenges. “Often what I hear is, ‘I have mycertificate of analysis, but I don’t know what the numbers mean.’” While the role of a laboratory is primarily to analyse and report results, she says, food businesses, particularly smaller producers, cannot be expected to be familiar with all the technical and scientific terms used on a test certificate. 

“In addition, the legislation and guidelines may be daunting to read or understand initially. Clients need to be made aware of resources available and published guidelines. Accessing information for the client so that they can be reassured and fully understand what is required of them to comply with legislation or other food safety criteria is of the utmost importance. It’s to help them understand their results so they can read them going forward.” She highlights the training and webinars provided by safefood as hugely important and an
easy-to-access resource. 

One of the latest challenges facing the industry is the regulation for per- and polyfluoroalkyl substances (PFAS), a family of nearly 5,000 synthetic chemicals considered persistent contaminants. Used in the industry for their stability and oilrepellent properties, they are extremely difficult to degrade in humans and in the environment. New regulation has introduced maximum levels of PFAS on certain foodstuffs, specifically products of animal origin: egg, meat, fish and their derivatives, making their determination mandatory in the concerned food products. In addition, the Commission Recommendation (EU) 2020/1431 extends the monitoring to a list of 28 analytes, also in fruits and vegetables and food for infants and young children, with very low target limit of quantifications (LOQ). 

New legislation such as this requires new technologies and it’s vital to get the test accredited as quickly as possible, she says.
“Mérieux NutriSciences is proud to be the first laboratory in Europe accredited for PFAS testing with screening offered for the four main PFAS and offering the required limit of quantification of one part per trillion (1PPT) – extremely low levels in line with what is demanded by the legislation.” 

Allergen testing is another area that requires constant vigilance, she says, citing Natasha’s Law. “It’s critical to keep on top of that as more allergens come to the fore. Legislation is constantly changing, whether it’s new allergens or new contaminants, and you have to keep up with it – last year’s tests may not be sufficient for this year.” Food substitution is another area of concern. “Current circumstances, such as the war in Ukraine, mean that people are trying to source ingredients and materials from different and new suppliers. Food business operators might be used to a certain supplier with a specification, and moving to a new supplier means you may have to get packaging or ingredients tested before you use it.”

Try your hand at this issue’s quiz and you could be in with a chance to win a fantastic prize!

Question 1: What ‘P’ is the largest fruit in the citrus family?
Question 2: What flower family does the raspberry belong to?
Question 3: What was the first tuber planted in space?
Question 4: Is a pistachio a fruit, nut, or seed?
Question 5: What dish is John Montagu said to have invented?
Question 6: What colour is wasabi?
Question 7: What are Criffel, Anster and Grimbister?
Question 8: Tafelspitz is the national dish of what country?
Question 9: How many dishes are there in a traditional Polish Christmas Eve dinner?
Question 10: What is notable about the noni, or cheese fruit?

safefood is delighted to offer one lucky quiz winner a fantastic food hamper (similar to pictured). To enter: Simply complete the quiz above and send your answers to knowledgenetwork@safefood.net before 27th January 2023. This competition is open to Knowledge Network members on the island of Ireland only.

Congratulations to Mary Hall, Public Health Microbiology Laboratory, University Hospital Galway who was the winner of issue 24’s quiz. Answers: 1. Wales 2. Sheep 3. Italian pastry 4. Merguez 5. Casaba 6. Red 7. The heart 8. Jowl or cheeks 9. Filo 10. A Japanese root vegetable