School/Department: Institute for Global Food Security
The Director will report to the Pro Vice Chancellor for the Faculty of Medicine, Health and Life Sciences and will play a key role in leading the development of interdisciplinary research and postg
Location: Dublin
Title of Project: Low cost solutions for control of Salmonella in pig production.
Basic function: The successful candidate will join a national research team funded by the Food Institutional Research Measure (FIRM) administered by DAFM
Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on UV-treated milk as a novel food submitted pursuant to Regulation (EC) No 258/97, taking into accou
The Food Safety Authority of Ireland (FSAI) stated that 106 Enforcement Orders were served on food businesses for breaches in food safety legislation in 2015, compared with 113 in 2014, a decrease of 6%. Whilst welcoming the reduction in numbers of E
A method to detect E. coli O157 in spinach that is quicker, less labour intensive and as accurate as current methods has been validated.
An investigation is ongoing in Germany to find the source of a Listeria outbreak which has sickened 66 people since 2012. Listeriosis patient isolates have shown a new identical pulsed-field gel electrophoresis (PFGE) pattern. Almost all isolates (Li
The increasing global attention to the threat of antibiotic resistance has spurred research and development of antimicrobial alternatives. Once such alternative is bacteriophages.
Could chicken movement indicate Campylobacter infection risk?
Monitoring chicken behavior can give an indication of which flocks are likely to become Campylobacter positive within seven to 10 days
Bacteria resistant to ‘last resort’ antibiotic found on UK pig farms
Antibiotics usage in livestock has again come under scrutiny after a gene that makes bacteria resistant to colistin, the antibiotic used
Meat processors act on antibiotic resistance risk
UK meat producers have issued a robust response to last month's government-commissioned report that the use of antibiotics in agriculture posed a direct th
As an end of year article, FoodQualityNews.com have looked through their archives to bring readers the top-scoring articles related to foodborne outbreaks.
Meat Technologist (Ref: DS1503)
Location: Dublin
Teagasc is seeking to recruit a Technologist with a proven track record in food/meat science. The appointed Technologist will be responsible for carrying out, refining and developing methods for a variet
EFSA experts have assessed the public health risks associated with the consumption of foods contaminated with Enteroaggregative Escherichia coli (EAEC).
Pathogenic E. coli strains are categorised into six groups – “pathotypes” – based on their virul
Human cases of listeriosis and campylobacteriosis rose once again in 2014, continuing an upward trend that began in 2008. Salmonellosis cases increased slightly for the first time since 2008. These are the main findings of the latest annual report by
The US and Europe have a great opportunity to step up their collaboration and provide leadership on global food safety, Michael R. Taylor said in an exclusive interview with EurActiv.
Patricia is a European Programme for Intervention Epidemiology Training (EPIET) Fellow. She is based in the the Republic of Ireland’s Health Protection Surveillance Centre (HPSC) in Dublin.
The role of the HPSC is to provide information on infectious
Toxins produced by living organisms are all around us, including in food and food packaging, but when are they likely to cause problems?
In June, the annual safefood Biotoxins Knowledge Network conference focused on how analytical chemistry can uncove
A new innovation pathway developed at the College of Agriculture, Food and Rural Enterprise (CAFRE) should help food businesses make their ideas a reality. This is according to food technologist Joy Alexander, Head of the Food Technology Development
Consumers perceive the home to be the least likely source of food poisoning and their behaviour does not always correlate with their food safety knowledge, according to safefood research. Furthermore, people over-estimate how often they take an actio
Two-fifths of consumers have their fridge set at the wrong temperature, according to a new study that highlights key areas of concern around consumer knowledge and behaviour in fridge and food safety.
“What stood out was that only a few people had the
