The safety and the integrity of food is fundamental to the sustainability and continued development of the Irish Agri-food sector and a ‘risk based total chain approach’ to food safety management is essential to reduce level of food borne illness.
The aim of the Food Safety programme is to provide the science to underpin a total chain risk based approach to food safety focusing on microbial and chemical contaminants in the “farm to fork” food chain.
- To understand the transmission, behaviour, virulence potential of key and emergent microbial pathogens and to a lesser extent, spoilage organisms in Irish food.
- To develop predictive microbial models and quantitative risk models which can be used to assess and manage microbial risk.
- To develop novel controls for microbial pathogens and spoilage organisms.
- To 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.
- To develop quantitative risk models and exposure models for key chemical contaminants in the Irish food supply