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

Castleknock, Dublin 15, Ireland.
E-mail: jsheridan@NFC.TEAGASC.IE
Website: http://www.teagasc.ie

Role and Contribution 

Workplan

Research Personnel

Qualifications

Selected References

  1. Sheridan, J.J., Doherty, A., Allen, P., McDowell, D.A., Blair, I.S. and Harrington, D. (1995) Investigations on the growth of Listeria monocytogenes on lamb packaged under modified atmospheres. Food Microbiology, 12, 259-266.

  2. Sheridan, J.J., Doherty, A., Allen, P., Harrington, D., McDowell, D.A. and Blair, I.S. (1997) The effect of vacuum and modified atmosphere packaging on the shelf life of lamb primals, stored at different temperatures. Meat Science, 45, 107-117.  

  3. Sheridan, J.J., Logue, C.M., McDowell, D.A., Blair, I.S., Hegarty, T. and Toivanen, P. (1998) The use of a surface adhesion immunofluorescent (SAIF) method for the rapid detection of Yersinia enterocolitica serotype 0.3 in meat. Journal of Applied Microbiology, 85, 737-745.

  4. Sheridan, J.J. and McDowell, D.A. (1998) Factors affecting the emergence of pathogens on foods. Meat Science, 49, S151-S167.  

  5. Duffy, G., Whiting, R.C. and Sheridan, J.J. (1999) The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coli 0157:H7. Food Microbiology, 16, 299-307.  

  6. Duffy, G., Cloak, O.M., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (1999) The development of a combined surface adhesion and polymerase chain reaction technique in the rapid detection of Listeria monocytogenes in meat and poultry. International Journal of Food Microbiology, 49, 151-159.  

  7. Bolton, D.J., McMahon, C.M., Doherty, A.M., Sheridan, J.J., McDowell, D.A., Blair, I.S. and Harrison, D. (2000) Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort. Journal of Applied Microbiology, 88, 626-632.  

  8. Logue, C.M., Sheridan, J.J., McDowell, D.A., Blair, I.S. and Hegarty, T. (2000) The effect of temperature and selective agents on the growth of Yersinia enterocolitica serotype 0:3 in pure culture. Journal of Applied Microbiology, 88, 1001-1008.  

  9. Duffy, G., Kilbride, B., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2000) A membrane-immunofluorescent-viability staining technique for the detection of Salmonella spp. from fresh and processed meat samples. Journal of Applied Microbiology, 2000, 587-594.  

  10. Bolton, D.J., Pearce, R.A., Sheridan, J.J., Blair, I.S., McDowell, D.A. and Harrrington, D. (2002) Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems. Journal of Applied Microbiology, 92, 893-902.  


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