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May 2002
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Partner Information
4 Food Safety Department, Teagasc, The National Food Centre

Castleknock, Dublin 15, Ireland.
E-mail: jsheridan@NFC.TEAGASC.IE

Role and Contribution 


Research Personnel


The Food Safety Department at The National Food Centre has considerable experience in the area of food microbiology and food safety. The group is engaged in research into the development of rapid methods (immunological and DNA-based) for the detection and/or enumeration of bacteria in foods particularly in relation to the epidemiology of pathogenic bacteria in foods. The proposed scientific team at NFC has considerable expertise in the investigation of the effects of processing related stresses on the survival of significant foodborne organisms. The group has experience in modelling of bacterial growth and pathogen survival in processed and packaged meats. The National Food Centre brings expertise and a range of highly specialised and essential facilities to the project, including EU approved abattoir and boning facilities, large-scale pilot plant and product development technologies. The National Food Centre also has a new state-of-the-art Category 3 laboratory for handling class 3 pathogens such as verocytotoxic Escherichia coli O157:H7 within the project.

Dr James Sheridan is head of the Food Safety Department at The National Food Centre and has extensive experience in the field of food safety and meat technology. Dr Sheridan has been a participant for 10 years in EU Framework programmes on "Modified atmosphere packaging of packaged meats" (CT 89055), "Sous vide method of catering" (AIRR CT93-1519), "Microbiology of mineral water" (FAIR CT96-1037), "Meat decontamination" (EU FAIR CT96-1027) and "Measures to reduce contamination of meat and the environment with CNS Tissue during slaughter and processing of cattle and sheep" (FAIR CT98-3301), "A European study on animal, food and biomedical aspects of Verocytotoxigenic Escherichia coli, including serotype O157:H7, an emerging pathogen" (CT-3935), and "Contamination of meat and exposure of abattoir workers to CNS material during standard butchery practices prevalent in the member states of the EU" (CT98-7004). Dr Sheridan has published widely in relation to the rapid detection, enumeration and suppression and elimination of foodborne pathogens, particularly in meat and meat products, and on the responses of such pathogens to modern processing technologies.

Selected References

EC FIFTH FRAMEWORK PROGRAMME - Quality of Life and Management of Living Resources - Project QLK1-2002-02545