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Listeria monocytogenes in low pH foods
An examination of the influence of food constituents on survival and gastric transit of Listeria Monocytogenes.
The Problem of Antimicrobial Resistance in the Food Chain
The impact on consumer health of antimicrobial resistance associated with the food chain .
Salmonella and Campylobacter in Retail Packs of Raw Chicken
Survey to determine the presence of Salmonella and Campylobacter in retail packs of raw chicken purchased in the Republic of Ireland.
Assessment of the critical control points during domestic food preparation on the island of Ireland
This study examined food safety behaviour in domestic kitchens on the Island of Ireland.
Determination of the appropriate cooking regimes for recommendations for the safe roasting/cooking of turkey
People often find that following recommended cooking times for turkeys results in dry and unappetising meat. To determine the optimum cooking time to produce a safe and succulent bird in fan-assisted ovens, Safefood commissioned scientific research incorporating cooking trials, sensory quality trials and microbiological challenge tests on stuffed and unstuffed turkeys.
Nutritional content of chicken and potato products in deli counters and takeaway outlets
This survey provides a snap shot of the nutritional content of potato and chicken products sold in fast food and convenience outlets across the island of Ireland.
Children and adolescents drinks consumption
Consumer knowledge and practice in relation to drinks for children and young people, aged two to 18 years.
Tackling Food Poverty
Lessons from the Decent Food for All (DFfA) Intervention.
Consumer Focused Review of Where our Food Comes From
A review of externally-produced foods – mainly food imported from the European Union as well as third countries – that is sold on the island of Ireland.
A Survey of Retail Cold Sliced Meats
A survey of retail cold sliced meats with particular reference to the presence of Listeria monocytogenes.
