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An investigation into MSG usage in Chinese, Indian and Thai restaurants and take-away outlets in Cork and Belfast.
Recent and current activities contributing to nutrition surveillance on the island of Ireland.
While levels of Salmonella in chicken and chicken products have fallen in recent years, levels of Campylobacter remain static. Consumers must ensure that chicken is cooked and handled properly to avoid food borne illnesses.
It is increasingly recognised that the burden of infectious intestinal diseases (IID) in a population is an important indicator of food safety. This report has examined four bacterial infections that frequently cause IID on the island of Ireland (IOI).
Developing a method for DNA-based techniques to detect and quantify meat species and other meat ingredients in meat products.
This project investigated the key psychological factors which underpin food safety decision-making processes and behaviour.
This research provides an insight into people's experience of food on a low income and it informs both policy and community based programmes such as community food initiatives and awareness campaigns.
Factors associated with healthy weight and healthy nutritious diets in Irish children age 5-12.
A snap shot of the salt content of soup from a range of catering outlets on the island of Ireland.
A survey to ascertain the ability to purchase a gluten-free meal on request in a restaurant setting.
