Food Safety
The Food Safety programme addresses microbial and chemical contaminants in the “farm to fork” food chain. It provides the science to underpin a total chain risk based approach to food safety.
The focus of the programme is on microbial pathogens and chemical contaminants in the Irish food supply. The objectives are to:
- Understand the transmission, behaviour, virulence potential of key and emergent microbial pathogens in Irish food
- Develop predictive microbial models and quantitative risk models which can be used to assess and manage microbial risk
- Develop novel controls for microbial pathogens
- Develop state of art methods to detect and monitor for chemical contaminants including residues from veterinary drugs, environmental contaminants and natural toxins in the food supply
- Develop quantitative risk models and exposure models for key chemical contaminants in the Irish food supply
Further Information
- Microbiological Food Safety
- Chemical Food Safety
- The Food Safety Department has activities at Teagasc Food Research Centres based in Ashtown and Moorepark and the Head of Department is Dr Geraldine Duffy
