an inventory of existing national microbial data relevant to microbial

An inventory of existing national microbial data relevant to microbial risk assessment

G.A. Redmond1, U. Gonzales Barron

1, G. Duffy

2 and F. Butler

1

1Biosystems Engineering, UCD, Belfield, Dublin 4

2Ashtown Research Centre, Teagasc, Ashtown, Dublin 15

Abstract

Risk assessment in foods is a rapidly developing discipline. The Irish Microbial Risk Assessment

Network is a FIRM funded project being conducted by 14 researchers from 4 institutions across

Ireland. Its primary focus is the application of microbial quantitative risk assessment to underpin

national risk management actions.

The overall aim for the network is to develop a high calibre, internationally recognised,

multidisciplinary network of national experts on the application of microbial quantitative risk

assessment as a tool to underpin risk management actions.

The network will facilitate the generation of scientific knowledge in this emerging area of risk

analysis and will address how microbial quantitative risk assessment can be used as a risk

management tool to develop appropriate food safety objectives, related industry performance

objectives and performance criteria for microbial pathogens of major public health concern.

One of the objectives of the network was to develop an inventory of existing national microbial

data relevant to microbial risk assessment. This task involved reviewing all existing national

funded projects for data sources relevant to microbial risk assessment.

Introduction

Risk Analysis is defined by the Codex Alimentarius Commission as a process consisting of three

components: Risk Assessment; Risk Management and Risk Communication (Codex, 1999). It is

a valuable tool in the management of microbial food safety issues and can provide a systematic

approach for the regulatory authorities and the food industry to control the risk posed by a

pathogen in a particular food commodity (Duffy et al., 2006). Risk analysis consists of three

elements: risk assessment, risk management and risk communication.

Quantitative Risk Assessment (QRA) is a methodology used to organize and analyze scientific

information to estimate the probability and severity of an adverse event. Applied to microbial

food safety, the methodology can also help to identify those stages in the manufacture,

distribution, handling, and consumption of foods that contribute to an increased risk of

foodborne illness, and help focus resources and efforts to most effectively reduce the risk of

foodborne pathogens (Cassins et al., 1998).

Risk assessment is an analytical process based on technical information and statistical

probabilities. It is therefore important to remember that the quality of a risk assessment will only

be as good as the data going into the calculations and hence much emphasis should be placed on

data needs and data generation (Schlundt, 2000). It was with this view in mind that this research

was carried out to examine what data is available in Ireland for further microbial risk

assessments.

Method

A comprehensive search of all microbial research carried out in Ireland was undertaken. Projects

funded by FIRM, Safefood- Food Safety Promotion Board, EU and the National Dairy Trust

Fund were reviewed using mainly the National Dissemination service RELAY website

(www.relayresearch.ie).

The projects (from 2001 to date) have been divided into completed projects and ongoing projects

and have been described under the following headings:

Title

Microorganism

Product

Researchers

Partners

Duration

Funding agency

RELAY

Summary

Outputs

Results

Table 1 gives a summary of the type of microbial research data included in this inventory. A full

summary of each research project is given in Appendices 1 and 2. Forty nine projects have been

included in this report: 27 ongoing and 22 completed. Some projects concentrated on one

specific microorganism whilst others looked at a wide range of microorganisms. Overall, there is

a wide range of microbial data available in Ireland on many different microorganisms and food

products. This reservoir of microbial data could be a valuable resource for future risk assessment

models.

Table 1: Summary of microbial research data included in this inventory

Microorganism Product Number of research projects

[project number]

Salmonella Eggs 1 [28]

Cattle 1 [10]

Pigs/pork 4 [10, 22, 36, 37]

Dairy 1 [40]

Various 4 [17, 39, 44, 48]

E.coli Cattle/beef 4 [3, 5, 7, 31]

Various 4 [19, 27, 39, 48]

Listeria Meat 2 [4, 29]

Various 3 [13, 15, 30]

Campylobacter Chicken 2 [8, 38]

Various 6 [6, 17, 21, 39, 42, 49]

Yersinia Pig meat 1 [9]

Enterobacter sakazakii Infant formula 1 [2]

Environment 1 [23]

Mycobacterium avium

subsp. paratuberculosis

Cattle 1 [12]

Dairy 3 [25, 33, 46]

B. cereus Rice 1 [16]

Acrobacter Various 2 [6, 20]

Multiple Meat 4 [1, 18, 34, 35]

Milk 3 [24, 41, 47]

Mushrooms 1 [14]

Various 4 [26, 32, 43, 45]

Some projects may appear more than once if more than more one microorganism was

investigated in the research project

References

Cassin, M.H., Lammerding, A.M., Todd, E.C.D, Ross, W. and McColl, R.S. (1998). Quantitative

risk assessment for Escherichia coli O157:H7 in ground beef hamburgers. International Journal

of Food Microbiology 41, 21–44

Codex Alimentarius Commission (Codex) (1999). Principles and guidelines for the conduct of

microbiological risk assessment. Rome, Food and Agriculture Organization of the United

Nations, CAC/GL-30.

Duffy, G, Cummins, E., Nally, P., O’ Brien, S and Butler, F (2006). A review of quantitative

microbial risk assessment in the management of Escherichia coli O157:H7 on beef. Meat Science

74, 76–88

Schlundt, J. (2000). Comparison of microbiological risk assessment studies published.

International Journal of Food Microbiology 58, 197-202

Appendix 1: Ongoing microbial research projects

Project 01

Title Development of a technique to determine the influence of aerial contamination on beef, pork and lamb carcases during slaughter

Microorganism Multiple

Product beef, pork and lamb carcasses

Researchers D. Bolton

Partners Ashtown Food Research Centre

Duration 01/10/2005 to 30/09/2008

Funding Agency FIRM (Dept. of Agriculture and Food)

Relay FS025, 1 update

Date of Issue: 14/10/2005 [Reducing air-borne contamination]

Summary The project aims to solve the problem of determining the extent of the effect of aerial contamination on carcass contamination

levels and measuring the duration of time it takes for aerial contamination to be deposited on the carcass. The necessity for this

research is due to the current lack of methods for relating aerial contamination measures (by filtering the air) with carcass

contamination levels (by swabbing the carcass) over time. Impaction studies fail to allow the measurement of carcass

contamination over time and are based on the use of agar, the growth and recovery of bacteria from which bears no relationship

to growth and recovery from a meat surface. The research will be based on a method that is already under development at the

NFC, where preliminary investigations have indicated the potential success of this approach, which still requires further

development, validation and industrial application.

Outputs

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Project 02

Title Detection and surveillance of Enterobacter sakazakii along the infant formula food chain

Microorganism Enterobacter sakazakii

Product infant formula food chain

Researchers S. Fanning1, W. Anderson2, F. Butler1, G. Duffy3, K. Jordan4, A. Scannell1, P. Whyte1

Partners 1University College Dublin 2Food Safety Authority of Ireland 3Ashtown Food Research Centre 4Moorepark Food Research Centre

Duration 01/06/2006 to 31/05/2009


Relay FS035, 2 updates

Download the latest Research Updates:

Date of Issue: 01/08/2007 [FS035-2: Rapid test for milk formula]

Date of Issue: 09/05/2006 [Formula to fight baby bug]

Summary Scientists at University College Dublin will study Enterobacter sakazakii, a bacterium that has occasionally been associated with

infant milk formula and linked to life-threatening infections in susceptible newborns. They aim to develop specific detection,

surveillance and control methods for E. sakazakii in order to eliminate it from the manufacturing environment and reduce its

presence in breast milk substitutes/infant milk formulae

Outputs Mullane, N.R., Whyte, P., Wall, P., Quinn, T. and Fanning, S. (2007). Application of pulsed-field gel electrophoresis to characterise and control the transmission of Enterobacter sakazakii in infant forumula processing facility. International Journal

of Food Microbiology, 116, :73-81.

Mullane, N.R., Iversen, C., Healy, B., Walsh, C., Whyte, P., Wall, P. G., Quinn, T. and Fanning, S. (2007). Enterobacter

sakazakii: an emerging bacterial pathogen with implications for infant health. Minerva Pediatrics, 59, 137-148.

Mullane, NR; Murray, J; Drudy, D; Prentice, N; Whyte, P; Wall, PG; Parton, A; Fanning, S; (2006). Detection of

Enterobacter sakazakii in dried infant milk formula by cationic-magnetic-bead capture. Applied and Environmental

Microbiology, 72, (9), 6325-6330.

Drudy, D., O¿Rourke, M., Murphy, M., Mullane, N.R., O¿Mahony, R., Kelly, L., Fischer, M., Sanjaq, S., Shannon, P.,

Wall, P., O¿Mahony, M., Whyte, P.,Fanning, S. C (2006). Characterisation of a collection of Enterobacter sakazakii isolates

from environmental and food sources. International Journal of Food Microbiology, 110, 127-134.

Mullane, N., Drudy, D., Whyte, P., O¿Mahony, M., Scannell, A., Wall., P.G., Fanning, S. (2006). Enterobacter sakazakii: Biological properties and significance in dried infant milk formula (IMF) powder. Inter. Journal of Dairy Tech, 59, 102-111.

Mullane, N.R., Murray, J., Drudy, D., Prentice, N., Whyte, P., Wall, P., Parton, A. Fanning, S. (2006). Quantitative

detection of Enterobacter sakazakii in infant milk formula by cationic-magnetic bead capture. Appl Environ Micro, 72, 6325-

6330.



Project 03

Title Investigations to establish the emergence of a range of new cytotoxic pathogens, associated with cattle in Ireland

Microorganism E.coli

Product cattle

Researchers D. Bolton1, S. Fanning2, J.J Sheridan1, T. Sweeney2

Partners 1Ashtown Food Research Centre 2University College Dublin

Duration 01/10/2006 to 31/03/2009



Date of Issue: 09/05/2006 [Are there new types of pathogenic E.coli...]

Summary For maximum protection of the consumer and protection of the meat industry it is vital to identify and control new pathogenic

organisms that may threaten the food chain. A number of E.coli like organisms have been identified in cattle in Ireland. A

research team led by Professor Jim Sheridan of Ashtown Food Research Centre, Teagasc, plans to establish the threat these

organisms pose by isolating, typing and determining their ability to cause disease. In addition, they expect to develop a new

rapid method to detect the pathogens thus giving industry an effective means of control.

Outputs


Project 04

Title Prevalence and Characterisation of Listeria spp. isolated primarily from foods of animal origin in Ireland

Microorganism Listeria spp

Product

Researchers M. Godinho

Partners Waterford Institute of Technology

Duration 01/01/2006 to 31/12/2008


Relay FS037, 1 update;

Date of Issue: 09/05/2006 [Counting and identifying Listeria]

Summary Two stains of Listeria found in food are considered pathogenic. The extent and risks posed by these organisms is not fully

known. A research team led by Dr Margery Godinho, at Waterford institute of Technology, plan to collate the date from

Department of Agriculture and Food (DAF)-approved private laboratories and determine exactly which species of Listeria are

found and evaluate the risks posed to consumer safety.

Outputs


Project 05

Title Prevalence and epidemiology of emergent strains of verocytotoxigenic Escherichia coli (O157, O26 and O111) in Irish food

animals at the pre-harvest and harvest levels of the food chain

Microorganism verocytotoxigenic Escherichia coli (O157, O26 and O111)

Product Cattle and sheep

Researchers P. Whyte1, K. Jordan2, J. Buckley3, F. Butler1, G. Duffy4, S. Fanning1

Partners 1University College Dublin 2Moorepark Food Research Centre 3Cork County Council 4Ashtown Food Research Centre

Duration 01/06/2006 to 31/05/2009


Relay FS039, 2 updates;

Date of Issue: 25/09/2007 [FS039-2: Are VTEC E. coli lurking in Iri...]

Date of Issue: 09/05/2006 [E. coli in the Irish food chain]

Summary Verotoxigenic E. coli (VTEC), of which strains O157:H7, O26 and O111 are members, have emerged as global public health

concerns. Livestock are recognised as the reservoir for most VTEC but there is little information on their prevalence in Irish

animals. A group of researchers led by Dr. Paul Whyte at UCD aims to establish the role of cattle and sheep in the spread of

VTEC in Ireland. The information will allow industry and regulatory authorities with information to implement the necessary controls for preventing entry of VTEC into the food chain.

Outputs



Project 06

Title Public health significance of emergent Campylobacter and Arcobacter spp. in the Irish food chain

Microorganism Campylobacter and Arcobacter spp

Product

Researchers G.Duffy1, E. McNamara2

Partners 1Ashtown Food Research Centre

2Public Health Laboratory, Cherry Orchard

Duration 01/07/2006 to 31/03/2009



Date of Issue: 28/09/2007 [FS041-2: Campylobacter]

Date of Issue: 10/05/2006 [Clamp-down on emergent Camplyobacter]

Summary Scientists at Teagasc’s Ashtown Food Research Centre and The Public Health Laboratory (Health Service Executive, South

Western Area at Cherry Orchard Hospital) are keeping a close eye on Campylobacter and other similar food poisoning bacteria.

Their aim is to identify if emergent species of Campylobacter and Arcobacter pose a public health risk and the role that food

plays in their transmission. They will use culture- and molecular-based technologies to provide information on the vehicles of

transmission and to determine the potential virulence of these emergent bacteria.

Outputs



Project 07

Title Anti-microbial agents (bacteriophage and bacteriocins) for control of verocytotoxigenic E. coli at key stages in the beef chain

Microorganism verocytotoxigenic E. coli

Product beef

Researchers G. Duffy1, O. McAuliffe2, P. Ross2

Partners 1Ashtown Food Research Centre 2Moorepark Food Research Centre

Duration 01/11/2006 to 31/10/2009



Date of Issue: 27/04/2007 [FS045-1: Biocontrol agents for E.coli]

Summary Research at Teagasc, Ashtown and Moorepark Food Research Centres, has isolated anti-microbial peptides which are effective

against verocytotoxigenic E.coli (VTEC). This project will examine if these peptides can be used to reduce E.coli shedding in

cattle and in beef products

Outputs Duffy, G. Walsh, C., Blair, I.S. and McDowell, D.A. (2006). Survival of antibiotic resistant and sensitive strains of E. coli

O157 and E. coli 026 in food matrices. International Journal of Food Microbiology 109: 179-186

Walsh, C., G. Duffy, O' Mahony, R., McDowell, D.A. and Fanning, S (2006). Antimicrobial Resistance in Irish isolates of

Verocytotoxigenic Escherichia coli. International Journal of Food Microbiology 109: 173-178

Walsh, C., Duffy, G.; O'Mahony, R.; McDowell, D. and Fanning, S. (2007). Transfer of Ampicillin resistance from S.

Typhimurium DT104 to E. coli K12 in food. Letters in Applied Microbiology (in press)


Project 08

Title Identification of genes responsible for natural host resistance to Campylobacter colonisation - tools to identify and breed

genetically resistant chickens

Microorganism Campylobacter

Product chicken

Researchers K. Meade1, A. Lloyd2, D. Bradley1, P. Whyte3, C. O'Farrelly1

Partners 1Trinity College Dublin 2St Vincents University Hospital 3University College Dublin

Duration 01/10/2006 to 30/09/2009


Relay FS046; Date of Issue: 09/03/2007 [FS046-1: Campylobacter-free chickens?]

Summary Campylobacter is a major cause of food-borne illness in Ireland and undercooked chickens are a principle source of infection.

The aim of this project is to identify chickens that are genetically resistant to Campylobacter. The elimination or reduction of

Campylobacter colonisation of animals is prioritised by the Food Safety Authority of Ireland in strategies to control

Campylobacter in the food chain. Campylobacter-free chickens will be of benefit to chicken breeders, processors and

consumers, by improving confidence in the food chain

Outputs

Project 09

Title Prevalence and characterisation of Yersinia enterocolitica in animal populations in Ireland

Microorganism Yersinia enterocolitica

Product animal

Researchers S. Fanning1, J. Buckley2, P. Whyte1

Partners 1University College Dublin 2Cork County Council

Duration 01/11/2006 to 31/10/2009


Relay FS047;

Date of Issue: 09/03/2007 [FS047-1: Yersinia enterocolitica in pigm...]

Summary Yersinia enterocoliticia is a causative agent of gastroenteritis in humans. Infection occurs by eating contaminated food, pork

meat or water. In humans the severity of disease is variable, with common symptoms including diarrhoea and stomach cramps.

Prof Séamus Fanning and his team at University College Dublin will identify the prevalence of Y. enterocoliticia in pigmeat as

well as characterising the virulent strains

Outputs


Project 10

Title Regulation of the acid tolerance response in Salmonella species and its effect on dietary control measures in cattle and pigs

Microorganism Salmonella

Product cattle and pigs

Researchers D. Bolton1, N. Leonard2, P. Whyte2, S. Fanning2


Duration 01/11/2006 to 31/10/2009



Date of Issue: 09/03/2007 [FS049-1: Reducing Salmonella in cattle a...]

Summary In animals, diet plays a role in the development of acid tolerance in Salmonella which allows them to survive transit through the

acidic human stomach and causing infection. In this project the researchers are looking for dietary regimes, in cattle and pigs,

that switch off the genes responsible for acid tolerance in Salmonella.

Outputs


Project 11

Title Investigating the molecular basis of cross-protection from stresses in food of spoilage and pathogenic microbes

Microorganism

Product

Researchers J. Morrissey, A. Dobson

Partners University College Cork

Duration 01/10/2006 to 30/09/2009



Date of Issue: 20/12/2007 [Food bugs under stress (FS054-2)]

Date of Issue: 12/03/2007 [FS054-1: Stress test for food bugs]

Summary What doesn’t kill microbes can make them stronger, according to scientists at University College Cork and the National

University of Ireland, Galway. This group is assessing the ability of food spoilage- and food pathogenic- microbes to withstand

stress, making them more able to survive in foods and drinks. The information will be used to develop diagnostic tests for

microbial contamination of food and drink products

Outputs



Project 12

Title Isolation and molecular characterisation of Mycobacterium avium subsp. paratuberculosis in Ireland

Microorganism Mycobacterium avium subsp. paratuberculosis (MAP)

Product

Researchers A. Coffey1, J. Buckley2, C. Hill3

Partners 1Cork Institute of Technology 2Cork County Council 3University College Cork

Duration 01/10/2006 to 30/09/2009



Date of Issue: 12/03/2007 [FS055-1: Mycobacterium: Questions & Answ...]

Summary Mycobacterium avium ssp. paratuberculosis (MAP), the causative agent of Johne’s disease in cattle, is under the microscope at

the Cork Institute of Technology (CIT). Scientists at CIT are analysing the genetic diversity of MAP strains in Irish cattle and

assessing the risk they pose to human health. The results will inform consumers of any potential dangers associated with the

bacterium

Outputs


Project 13

Title Assessment of a novel real-time PCR test for the detection of Listeria monocytogenes in foods

Microorganism Listeria monocytogenes

Product

Researchers M. Maher

Partners The National Diagnostics Centre

Duration 01/10/2006 to 30/09/2007



Date of Issue: 12/03/2007 [FS057-1: Real-time PCR for Listeria]

Summary The aim of this project is to develop a rapid alternative test to the current standard method for detecting Listeria monocytogenes

in food products and in the manufacturing environment. It is expected that the new test will reduce the testing time from 5-7

days to approximately 30 hours. This is particularly important for projects with short shelf-life, i.e. minimally processed or

ready-to-go foods

Outputs


Project 14

Title A study of the factors controlling the survival, germination and outgrowth of Bacillus cereus in rice-based model foods using

novel rapid flow cytometry methods and biochemical markers

Microorganism Bacillus cereus

Product rice-based model foods

Researchers M. Wilkinson

Partners University of Limerick

Duration 01/10/2003 to 01/10/2006

Funding Agency safefood - Food Safety Promotion Board

Relay FS519

Summary The main pathogen associated with cooked rice (a component of takeaway and cooked chilled foods) is Bacillus cereus, which

can cause emetic or diarrhoeal food poisoning. It poses a food safety hazard because of its ability to exist as dormant spores and

sub-lethally injured vegetative cells after cooking. In this project a novel flow cytometric method for detecting B. cereus will be

developed, capable of rapidly identifying and enumerating viable and spore-forming cells. This method will subsequently be

used to assess the impact of various processing, storage and cooking regimes on the survival and reactivation of B. cereus in a

rice-based food system

Outputs

Project 15

Title Listeria monocytogenes in low pH foods: and examination of the influence of food constituents on survival and gastric transit


Product low pH foods

Researchers C. Gahan, C. Hill

Partners University College Cork

Duration 01/10/2002 to 31/10/2006


Relay FS514

Summary The ability to tolerate highly acidic environments enhances the potential for growth of Listeria monocytogenes in low pH foods

and permits survival during gastric transit. One mechanism that the bacterium uses to survive under such conditions is the

arginine deiminase system. During the course of this project, it is intended to examine the extent to which arginine and other

food constituents play a role in the survival of Listeria monocytogenes in low pH foods, and to investigate the role of these

protective systems in determining the infectious dose of this important foodborne pathogen.

Outputs Gahan, C.G. and Hill, C. (2003). Relationship between stress adaptation and virulence in foodborne pathogenic bacteria.

Refereed Book Chapter - In Microbial Stress Adaptation and Food Safety, Ed. AE Yousef and VK Juneja, CRC Publishing Co.,

Inc. pp 213-245

Begley, M., Hill, C. and Gahan, C.G. (2003). Identification and disruption of btlA, a locus involved in bile tolerance and

general stress resistance in Listeria monocytogenes. FEMS Microbiology Letters

Sleator, R.D., Gahan, C.G. and Hill, C. (2003). A postgenomic appraisal of osmotolerance in Listeria monocytogenes. Applied and Envrironmental Microbiology

Sleator, R.D., Francis, G.A., O'Beirne, D., Gahan, C.G. and Hill, C. (2003). Betaine and carnitine uptake systems in Listeria

monocytogenes affect growth and survival in foods and during infection. Journal of Applied Microbiology.

Wemekamp-Kamphuis, H.H., Wouters, J.A., Sleator, R.d., Gahan, C.G., Hill, C and Abee, T (2002). Multiple deletion of

osmolyte transporters BetL, Gbu and OpuC of Listeria monocytogenes affects virulence and growth and high osmolarity.

Applied and Environmental Microbiology.

Begley, M., Gahan, C.G. and Hill, C. (2002). Bile stress response in Listeria monocytogenes LO28: adaptation, cross-

protection, and identification of genetic loci involved in bile resistance. Applied and Environmental Microbiology.

Project 16

Title A study of the factors controlling the survival, germination and outgrowth of Bacillus cereus in rice-based model foods using

novel rapid flow cytometry methods and biochemical markers

Microorganism Bacillus cereus

Product rice-based model foods

Researchers M. Wilkinson

Partners University of Limerick

Duration 01/10/2003 to 01/10/2006


Relay FS519

Summary The main pathogen associated with cooked rice (a component of takeaway and cooked chilled foods) is Bacillus cereus, which

can cause emetic or diarrhoeal food poisoning. It poses a food safety hazard because of its ability to exist as dormant spores and

sub-lethally injured vegetative cells after cooking. In this project a novel flow cytometric method for detecting B. cereus will be

developed, capable of rapidly identifying and enumerating viable and spore-forming cells. This method will subsequently be

used to assess the impact of various processing, storage and cooking regimes on the survival and reactivation of B. cereus in a

rice-based food system

Outputs

Project 17

Title Persistence and dissemination of Salmonella and Campylobacter in domestic kitchen environments

Microorganism Campylobacter, Salmonella

Product

Researchers D.A. McDowell

Partners University of Ulster

Duration 01/01/2004 to 31/12/2007


Relay FS526

Summary A considerable proportion of foodborne illness is acquired from food prepared in domestic kitchens. There is limited information

available on where and how food pathogens survive in kitchens, how they adapt and which subsequent food preparation

activities are most important in transferring these pathogens to food. This study will generate information on the survival,

adaptation and spread of two major pathogens, Salmonella and Campylobacter, in kitchens. The resulting information will lead

to better advice to consumers on safe food preparation/kitchen activities, which will reduce the risk of exposing themselves or

their families to foodborne illness.

Outputs

Project 18

Title Application of biotechnology to control of spoilage and foodborne pathogens on meat.

Microorganism

Product Meat

Researchers J.J. Sheridan, G. Duffy, E. McGinley


Duration 29/07/2002 to 29/07/2007

Funding Agency Teagasc

Relay FS536

Summary The initial part of the project focused on the use of polymerase chain reaction (PCR) to detect and enumerate spoilage organisms

in meat. This will lead to a more reliable and consistent method of estimating bacterial viable counts on the surface of carcasses,

which is an important step in a HACCAP plan. To address the problem of PCR amplification from genomic DNA of dead cells,

which can lead to an over estimation of viable counts, methods to inhibit PCR from the DNA of dead cells have been examined.

Outputs

Project 19

Title Research network on Verocytotoxigenic E. coli in Ireland

Microorganism Verocytotoxigenic E. coli

Product

Researchers G. Duffy1, T. Quigley2

Partners 1Ashtown Food Research Centre 2Safefood - Food Safety Promotion Board

Duration 01/03/2004 to 01/03/2009


Relay FS543

Summary Across the island of Ireland, much research and interest is focused on verocytotoxigenic Escherichia coli. This group of

organisms in particular E.coli O157:H7 pose particular public health concerns for the Irish community because of the severity of

the illness, and the sectors of the community which are most vulnerable to infection (children, elderly, immuno-compromised).

Key to addressing the issues caused by this organism is the input and interactions of the multidisciplinary groups involved in

research and surveillance including the veterinary, food, and public health sectors from universities, research institutions and

industry. This network will bring together key players involved in VTEC research in Ireland and will collaborate with key

international groups in the field to ensure that the research and knowledge on this organism in Ireland is state of the art. The

network will aim to provide a focus from which information on the current state of research can flow to all network participants,

prevent duplication of research, co-ordinate future research direction and promote collaboration. The main tasks of the project will be to set up a database of ongoing research on VTEC in Ireland (ROI and NI), establish and maintain a web site and hold

regular research fora.

Outputs Walsh, C., Duffy, G., Sheridan, J.J., McDowell, D.A. Blair, I.S. (2005). A study of the relationship between Antibiotic

Resistance and Thermal Inactivation in Salmonella enteritidis, Salmonella typhimurium and Salmonella typhimurium DT104 in

Chicken. J. Food Safety 25: 288-302

Duffy, G., Cummins, E., Nally, P., O’Brien, S., and Butler, F., (2006). A Review of Quantitative Microbial Risk Assessment

in the management of Escherichia coli O157:H7 on beef. Meat Science 74: 76-88

Cummins, E., Nally, P., Butler, F. and Duffy, G. (2007). Development and validation of a probabilistic second-order exposure

assessment model for E. coli O157:H7 contamination of beef trimmings from Irish meat plants. Meat Science (in press)

Project 20

Title Arcobacter spp. in retail foodstuffs in Ireland: optimising isolation procedures and an investigation of their genetic relatedness.

Microorganism Arcobacter spp.

Product retail foodstuffs

Researchers R. Madden

Partners Department of Agriculture - NI

Duration 01/01/2005 to 31/12/2007


Relay FS551

Summary "Arcobacters have been historically associated with veterinary diseases, notably abortion and or other reproductive disorders.

More recently however, A. butzleri and A. cryaerophilus have been recognised as human foodborne pathogens, most commonly

associated with gastroenteritis, but also with cases of septicaemia. The lack of standardised detection techniques and the fact that

Arcobacter isolation is not a routine hospital laboratory procedure has hindered accurate assessment of association of Arcobacter

with human illness. This project will optimise isolation procedures for Arcobacter. The latest genotyping methods will be

applied and the genotype distribution assessed. These procedures will then be used to examine the contamination of Irish

foodstuffs. "

Outputs

Project 21

Title Sentinel surveillance of Campylobacter in Ireland


Product Food, animal and human sources

Researchers D. Bolton1, S. Fanning2, M. Henchion1, V. Nicholson3, A.M. O'Byrne4, P. Rooney5, N. Shanaghy6, P. Wall2, P. Whyte2

Partners 1Ashtown Food Research Centre 2University College Dublin 3Sligo General Hospital 4HSE - South Eastern Area – Kilkenny 5Belfast City Hospital

6Public Health Laboratory – Waterford

Duration 01/03/2005 to 01/03/2008


Relay FS555

Summary Campylobacters are the most common bacterial cause of acute gastroenteritis in the developed world (Friedman et al. 2001). On

the island of Ireland there are approximately 2,500 confirmed cases of campylobacteriosis per year. However, the true burden of

Campylobacter infections is thought to be much higher, a point of view supported by such surveys as the safefood acute

gastroenteritis telephone survey in 2003. In particular, the epidemiology of Campylobacter infection is still poorly understood.

This project will involve the collection of detailed clinical and microbiological information on cases of Campylobacter infection in order to generate hypotheses as to potential risk factors for infection. Food, animal and human sources of Campylobacter will

be targeted. This project will bring together the Public Health Medical Practitioners, Clinical/Food Laboratory Personnel,

Veterinary Health Specialists and Food Safety research expertise to address the growing issue of campylobacteriosis in Ireland

Outputs

Project 22

Title Occurrence of Salmonella on pork on the island of Ireland and an assessment of the risk factors contributing to its transmission


Product pork

Researchers G. Duffy1, F. Butler2, S. Fanning2, M. Henchion1, N. Leonard2, R. Madden3, P.J. Naughton4

Partners 1Ashtown Food Research Centre 2University College Dublin 3Department of Agriculture – NI 4University of Ulster

Duration 01/07/2005 to 01/07/2008


Relay FS557

Summary "Salmonella species have been consistently associated with food borne illness and are the second most common cause of

bacterial food borne illness. Pork has now taken over from eggs as one of the most an important food borne sources of

Salmonella. Outbreaks of S. Typhimurium DT104 in Dublin (1998) and the West of Ireland (2000) linked to cooked ham

resulted in 78 people and 140 people becoming ill respectively. In the Republic and Northern Ireland, two different approaches

are taken to the control of Salmonella in pigs. In the Republic of Ireland, every pig herd is tested on farm on a quarterly basis to

establish its Salmonella status. The category status assigned determines the treatment at slaughter and affects the need for further

treatment or the destination of the meat. In Northern Ireland, there is no statutory requirement for Salmonella testing in pork. There is a voluntary system in place which tests juice from meat samples for Salmonella antibodies as they go through the

abattoir. Results are compared to the national average and specialist advice is given to farms producing pigs which display high

levels of contamination. The overall aim of this project is to asses the effectiveness of current control programmes and the public

health risk and economic cost attributable to Salmonella on pork on the island of Ireland. This project aims to draw together and

build on existing work in this area and will carry out a risk assessment of the product pathway from farm to retail level. The

expected outcome will be to establish approaches by which risk and costs attributable to Salmonella can be reduced. This project

will also conduct a comparison and benefit analysis of the prevention programmes available separately to Northern Ireland and

Republic of Ireland. The project is being carried out in collaboration with the key policy makers and stakeholders in the pork

industry on the island."

Outputs Prendergast, D., Duggan, S.J., Fanning, S., Butler, F. and Duffy G. (2008). Prevalence and numbers of Salmonella spp. and

Enterobacteriaceae on pork cuts in abattoirs in the Republic of Ireland. Journal of Applied Microbiology (in press)

Project 23

Title Optimisation of methodology for detection of E. sakasakii and its occurrence in the environment

Microorganism E. sakasakii

Product

Researchers K. Jordan

Partners Moorepark Food Research Centre

Duration 01/04/2005 to 31/12/2007

Funding Agency Dairy Research Trust Fund

Relay FS566

Summary During this project we will optimise molecular methodology for the detection of E. sakasakii. Using this methodology, the

occurrence of E. sakasakii in the environment will be studied and compared to conventional detection methods. Isolates from

this study will be compared using PFGE. Mechanisms for the control of E. sakasakii will be investigated

Outputs

Project 24

Title Milk quality for a changing dairy industry

Microorganism total bacterial count (TBC), somatic cell count (SCC)

Product milk

Researchers K. Jordan, B. O'Brien


Duration 01/01/2006 to 31/12/2008


Relay FS569

Summary The overall objective of this proposed work is to provide guidelines and recommendations for the on farm milk production

process such that, the milk produced may achieve increasingly stringent milk hygiene and processing quality standards. The

milk quality criteria requested by milk processors or by customers of milk processing outlets are becoming more strict and

rigorous. It is now becoming increasingly common to introduce penalties and/or bonus based on different milk quality

parameters. However, it must be ensured that there is a scientific basis for these criteria and that thus, a payment structure based

on them is justified. The challenges being addressed in this study include: (a) the establishment of what teat preparation practises

are necessary in order to allow milk of superior quality (in terms of total bacterial count (TBC), somatic cell count (SCC),

individual bacterial counts and sediment) to be produced over the complete lactation; (b) to assist in the development of

automatic teat preparation methodology (to overcome time constraints and therefore, limitations on cow throughput) by

measuring their effectiveness at various stages of the development; and (c) to determine the effectiveness of milk lactose level as a means of selecting milk suitable for processing. Milk quality should be improved as a consequence of the findings of this

proposed work. The research proposed here would ensure that the genuine problem areas in relation to milk quality are being

targeted. Also, if milk processors request of their producers, a more strict protocol for milk production, then the producer should

be entitled to the necessary information required to produce such a milk. This is particularly important if payment is being

partially based on this protocol or constituent description. This study will provide the information necessary to progress milk

quality while taking consideration of varying production conditions

Outputs

Project 25

Title Determination of numbers of Mycobacterium avium paratuberculosis (MAP) in raw milk and study of the effect of acid and heat

on survival of field isolates of the organism

Microorganism Mycobacterium avium paratuberculosis (MAP)

Product raw milk

Researchers P. Murphy, K. Jordan


Duration 01/03/2005 to 31/12/2006


Relay FS568

Summary The main feature of this project is to concentrate on methodology for determining numbers of Map in raw milk and will involve

optimizing conditions for isolating and detecting the microorganism. Methods developed using laboratory strains of the

organism will be applied to naturally infected milks obtained from targeted herds with Johne’s disease. Natural isolates will be

evaluated for sensitivity to simulated gastric acid conditions and pasteurisation temperatures

Outputs

Project 26

Title Improved bio-traceability of unintended microorganisms and substances in food and feed chains

Microorganism Salmonella, Campylobacter, Listeria, Bacillus anthraxis, Norovirus

Product meat and animal feed, chicken, dairy foods

Researchers K. Jordan1, J. Hoorfar2

Partners 1Moorepark Food Research Centre 2Technical University of Denmark

Duration 01/01/2007 to 31/12/2010

Funding Agency EU Funded

Relay FS583

Summary BIOTRACER Producers of food and animal feed will soon be legally responsible for the safety of their products but as yet there

is no accepted standard to trace or track a bio-contaminant. As well as inadvertent production threats the bioterrorism threat,

deliberate contamination of foods, is also possible. BIOTRACER is a concerted multi-disciplinary approach to tracing the source

of food and feed contamination. The team will use the latest molecular methods to understand the physiology of microorganisms

and predict their behaviour. The project will focus on the Salmonella in meat and animal feed, Campylobacter in chicken,

Listeria in dairy foods and Bacillus anthraxis and Norovirus as agents of bio-terrorism. The 47 participants in the project

includes experts in microbiology, molecular biology, software and database development, predictive microbiology, risk

assessment, legislation and standards, as well as food retailers. Researchers at Moorepark Food Research Centre are working on

tracing the source and determining the persistence of Listeria monocytogenes in Farmhouse cheese and cheesemaking facilities and predicting its behaviour in cheese. Glantreo Ltd. will determine the levels of Aflatoxin in animal feed. In addition, Dr.

Kieran Jordan, MFRC, has responsibility for training, dissemination, integration and communication activities. Project website:

www.biotracer.org

Outputs

Project 27

Title [PEN] Pathogenic E. coli Network

Microorganism E. coli

Product



Duration 01/04/2007 to 31/03/2010


Relay FS585

Summary As part of the PEN project, six international conferences will be organised around Europe over a three year period. For further

information, please click on News & Events. Each conference will focus on a particular aspect of pathogenic Escherichia coli

and will deliver a report. For further information, please click on Publications. We hope you will find the information and

conclusions in these reports both interesting and useful. PEN is a Co-ordination Action project, funded by the European

Commission under the Sixth Framework Programme

Outputs

Appendix 2: Completed microbial research projects

Project 28

Title Development of a risk assessment model for Salmonella in shell eggs and processed eggs in Ireland


Product Eggs

Researchers D. McCleery1, S. Fanning2, R. Madden3, P. Whyte2

Partners 1Safefood - Food Safety Promotion Board 2University College Dublin 3Department of Agriculture - NI

Duration 01/05/2004 to 31/12/2007


Relay FS525

Summary Hens' eggs are the principal source of Salmonella Enteriditis. This project will investigate the effect of vaccination of layers and

application of Quality Assurance (QA) schemes on the risk of human infection with Salmonella spp. from the consumption of

eggs and processed liquid egg produced on the island of Ireland. An extensive survey of shell eggs and processed liquid eggs

will be undertaken to provide data on the prevalence of Salmonella spp. in eggs on the island of Ireland. Data from this survey

will be used to develop two quantitative Microbiological Risk Assessments (MRAs), one for Northern Ireland and the other for

the Republic of Ireland.

Outputs Murchie, L., Whyte, P., Xia, B., Horrigan, S., Kelly, L., Madden, R. (2007). Prevalence of Salmonella spp. in Grade A whole

shell eggs in the island of Ireland. Journal of Food Protection, 70, 1238-1240 Madden, R.H., Murchie, L., Xia, B., Horrigan, S., Kelly, L., Whyte, P. (2007). A survey of eggs produced on the island of

Ireland for Salmonella. Poultry World, March Edition, page 26.

Project 29

Title BACSAFE: Elimination of Foodborne Pathogens using Bacteriocins

Microorganism Gram-positive bacteria, Listeria innocua, Staphylococcus aureus

Product Fermented meats including turkey and pork

Researchers R.P. Ross1, C. Hill2 and E. Arendt2

Partners 1Moorepark Food Research Centre 2Department of Microbiology, University College, Cork

Duration 01/01/01 to 01/06/04



Date of Issue: 17/01/2005 [Food quality and safety: bacteriocins to...]

Date of Issue: 26/08/2003 [FS001-2: Bacteriocins:natural preservati...]

Date of Issue: 20/06/2002 [FS001-1: BACSAFE: Elimination of Foodbor...]

EOPR Teagasc Moorepark EOPR 58 RMIS 5013, December 2005

Summary A number of food industries have expressed interest in the potential of bacteriocins in foods. Bacteriocins are natural

antimicrobial peptides produced by some bacteria, which have inhibitory activity against other bacteria, including undesirable

food poisoning and/or food spoilage microorganisms. In order to successfully commercialise bacteriocins, it is necessary to

understand their activity and structure, to allow for their eventual approval as food-grade inhibitors. Lacticin 3147 is a

bacteriocin produced by the strain Lactococcus lactis, and this bacteriocin has been studied extensively (by the Cork Bacteriocin

Group). Within this project improved lacticin 3147-producing strains have been generated, novel systems for production of lacticin 3147- based powders have been developed, and a lacticin 3147- producing transconjugant has been identified as being

suitable for the fermentation of meats, including pork and turkey. A hugely significant result achieved within this work was the

determination of the structure of the lacticin 3147 peptides. As a result of work performed within this project we have advanced

the potential use of bacteriocins in a range of foods.

Outputs Teagasc Moorepark EOPR 58 RMIS 5013, December 2005

McAuliffe, O., Ross, R.P. and Hill, C. (2001). Lantibiotics: structure, biosynthesis and mode of action. FEMS Microbiol. Rev.

25:285-308.

McAuliffe, O., O’Keeffe, T., Hill, C. and Ross, R.P. (2001). Regulation of immunity to the two-component lantibiotic, lacticin

3147, by the transcriptional repressor, LtnR. Mol. Microbiol. 39:982-993.

Scannell, A.G.M., Ross, R.P., Hill, C. and Arendt, E.K. (2001). Pre-inoculation enrichment procedure to enhance the

performance of Lacotococcus lactis DPC 303-T4 as a meat starter culture. International Journal of Food Microbiology, 64:151-

159. Scannell, A.G.M., Hill, C., Ross, R.P., Marx, S., Hartmeier, W. and Arendt, E.K. (2001). Continuous production of lacticin

3147 and nisin using cells immobilised in calcium alginate. Journal of Applied Microbiology, 89:573-9.

Twomey, D., Ross, R.P., Ryan, M., Meaney, B. and Hill, C. (2002). Lantibiotics produced by Lactic Acid Bacteria: structure,




function and applications. Antonie von Leeuwenhoek, 82:165-185.

Scannell, A.G.M., Kenneally, P., McCarthy. D., Schwarz, G. and Arendt, E.K. (2002). Optimisation of fermentation

conditions for the production of a novel cooked fermented ham. European Food Research and Technology, 215:183-188.

Cotter, P.D., Hill, C. and Ross, R.P. (2003). A food-grade approach for functional analysis and engineering of native plasmids

in Lactococcus lactis. Appl. Environ. Microbiol. 69:702-6.

Scannell, A.G.M., Kenneally, P. and Arendt, E.K. (2004). Contribution of starter cultures to the proteolytic process of a

fermented non dried whole muscle ham product. Journal of Food Microbiology, 93:219-230.

Martin, N.I., Sprules, T., Carpenter, M.R., Cotter, P.D., Hill, C., Ross, R.P. and Vederas, J.C. (2004). Structural

characterization of lacticin 3147, a two-peptide lantibiotic with synergistic activity. Biochemistry, 23 (43):3049-3056.

Soriano, A.,Ulmer, H., Scannell, A., Ross, R.P., Hill, C. and Arendt, E.K. (2004). Control of pathogen growth in cooked

meat products with nisin, lacticin 3147 and a lacticin 3147-producing starter cultures. European Journal of Food Research. (Submitted).

Cotter, P.D., Hill, C. and Ross, R.P. (2004). Lacticin 3147. Nutraceutical Proteins and Peptides in Health and Disease. Marcel

Dekker Inc. (Submitted).

Project 30

Title Listeria monocytogenes in Irish foods


Product rawmeats, raw vegetables, raw shellfish

Researchers C. Hill1, P. Cotter1, C. Gahan1, D. O'Beirne2

Partners 1University College Cork 2University of Limerick

Duration 01/10/2000 to 30/06/2004


Relay FS002

Date of Issue: 12/11/2004 [FS002-4: Scientists zero in on Listeria]

Date of Issue: 15/01/2004 [FS002-3: Ensure prepared fresh vegetable...] Date of Issue: 29/08/2003 [FS002-2: Listeria monocytogenes]

Date of Issue: 02/08/2002 [FS002-1: Listeria Monocytogenes in Irish...]

Summary Listeria monocytogenes has been identified by the US Food and Drug Administration as one of four foodborne pathogens, which

represent the greatest threat to consumer safety. This project will determine the risks associated with the strains of Listeria

monocytogenes found in Irish food, establish the infective dose and the potential risk of these pathogens in ready-to-eat foods

Outputs





Project 31

Title A Quantitative Risk Assessment of E.coli 0157:H7 in Irish Minced Beef

Microorganism E.coli 0157:H7

Product Minced Beef

Researchers G. Duffy1, W. Anderson2, F. Butler3, M. Henchion1, D. Igoe4, T. Quigley5, J.J. Sheridan1

Partners 1Ashtown Food Research Centre 2Food Safety Authority of Ireland 3University College Dublin 4Health Protection Surveillance Centre/HSE 5Safefood - Food Safety Promotion Board

Duration 01/02/01 to 31/01/04



Date of Issue: 06/05/2005 [Risk assessment on E. coli O157:H7 in mi...]

Date of Issue: 08/08/2003 [FS003-2: Reducing E. coli in beef]

Date of Issue: 21/02/2002 [FS003-1: A Quantitative Risk assessment ...]

Summary A national quantitative risk assessment was undertaken for minced beef in the Republic of Ireland. The objective was to estimate the

probability of E. coli O157:H7 infection from consumption of Irish beef and to investigate the parts of the beef chain contributing

most to the risk posed by this pathogen. The quantitative risk assessment was broken into 3 main modules: 1) production of boxed beef trimmings; 2) processing of trimmings and burger formation and 3) retail/domestic consumption phase. Key points in each

module (beef hide, beef trimmings and beef products at retail) were validated using data derived from microbiology sampling at beef

abattoirs, supermarkets and butchers’ shops in Ireland. The microbial data generated in the project indicated that this pathogen was

present in the Irish beef chain at the following levels of contamination: bovine hide (prevalence 7.4%; concentration < log100.13 –

2.97 cfu / 100 cm2); beef trimmings (prevalence 1.7%, concentration <log100.13 - log100.65 cfu/g); minced beef products at retail

(prevalence 2.8%, concentration <log100.52 - 4.03 cfu /g). The strains isolated contained a range of virulence factors (vt1, vt2, eaeA,

and hlyA) indicating the capacity of these strains to cause illness in humans. Data for the retail/domestic part of the model was based

on two main sources. Information on typical consumer handling practices in the domestic environment was derived from a

questionnaire survey of consumers conducted by the Market Research Bureau of Ireland (MRBI). Data on storage temperatures at

retail and in domestic refrigerators was gathered from snapshot studies in both environments. Consumption data figures for minced

beef were derived from an Irish Food Consumption Survey carried out by the Irish Universities Nutrition Alliance (www.iuna.net). A

risk assessment model was developed for the beef chain based on the three main modules using @Risk software. Overall, the model predicted that the risk of illness from consumption of minced beef of beefburgers was low (1 illness per one million burgers/mince

beef dishes consumed). Analysis of the data using the risk model indicated that initial prevalence and numbers of E. coli O157:H7 on

the bovine hide and the prevalence and numbers of E. coli O157:H7 on the beef trimmings have the greatest impact on overall risk

from E. coli O157:H7 (level of pathogen to which the consumer is exposed) and on the probability of illness. The study indicates that




http://www.iuna.net/

E. coli O157:H7 is a problem in Irish beef and that further research on this pathogen and commodity is needed to reduce the risk

posed.

Publications Teagasc AFRC EOPR No 74 ISBN 1 84170 431 8 Feb 05

Duffy, G. (2003). Survival and persistence of verocytotoxigenic E. coli in faeces and manure. J. Appl. Micro. Sym. 94 94S-103S

O’Hanlon, K.A., Catarame, T.M.G., Duffy, G., Sheridan, J.J., Blair, I.S. and D.A. McDowell (2004). Rapid Detection and

Quantification of E. coli O157/O26/O111 in minced beef by Real-time PCR. J. Appl. Micro 96: 1013-1023

Butler, F., Cummins, E. and Duffy G. 2004. Quantitative risk assessment in the food industry. The Engineers Journal, 58(April),

189-190.

Cagney, C., Crowley, H., Duffy, G., Sheridan, J..J., O’ Brien, S., Carney, E., Anderson,W.A., McDowell,D. A. and Blair, I.S.

2004. Prevalence and numbers of Escherichia coli O157: H7 in Minced Beef and Beef Burgers from Butcher shops and

Supermarkets in the Republic of Ireland. Food Microbiology, 21, 203-212.

Auty, M., Duffy, G., O’Beirne, D., McGovern, A., Glesson, E. and Jordan, K. (2005). Attachment and in situ localisation of E. coli O157:H7 in food. J. Food Protection 68: 3, 482-486.

Duffy, G. (2005). The role of quantitative risk assessment in assessing and managing risk related to microbial food pathogens. Chp

26. In Improving the safety of fresh meat. Editor, Sofos, J, WoodHouse Publishing Ltd. Cambridge, England Pg. 606 to 629

Carney, E., O’Brien, S.B., Sheridan, J.J., McDowell, D.A., Blair, I.S. and Duffy, G. 2005. Prevalence and level of Escherichia

coli O157 on beef trimmings, carcasses and head meat at a beef slaughter plant. Food Microbiology 23:52-59 ISSN 0740 0020 10917

A1

Crowley, H., Cagney, C., Sheridan, J.J., O’ Brien, S., Carney, E., Anderson, W.A., McDowell, D. A., Blair, I.S. and Duffy, G.

2005. A study on Enterobacteriaceae in Minced Beef and Beef Burgers from Butcher shops and Supermarkets in the Republic of

Ireland. Food Microbiology, 22(5), 409-414.

Duffy, G., O’Brien, S., Carney, E., Sheridan, J.J., McDowell, D.A. and Blair,I.S. 2005. Characterisation of E. coli O157:H7 from

hides and beef samples by Pulse Field Gel Electrophoresis. J. Micro Methods, 60(3), 375-382.19

O’Brien, S.B., Duffy, G., Daly, D., Sheridan, J.J., Blair, I.S. and McDowell, D.A. 2005. Detection limit and recovery rates achieved using direct plate and enrichment/IMS methods for Escherichia coli O157:H7 in minced beef and bovine hide. Letters in

Applied Microbiology (in press).

O’Brien, S.B., Duffy, G., Carney, E., Sheridan, J.J., McDowell, D.A. and Blair, I.S. 2005. Prevalence and numbers of

Escherichia coli O157:H7 on bovine hide at a beef slaughter plant J. Food Protection 68(4): ISSN 660-665 10920 A1.

Powell, M., Ebel, E., Schlosser,W.,Walderhaug, M. and Kause, K. 2000. Dose response envelope for Escherichia coli O157:H7.

Quantitative Microbiology, 2,141–163.

Project 32

Title Automated diagnostic tests for foodborne pathogens

Microorganism Listeria, Salmonella, Campylobacter and verocytotoxigenic E. coli.

Product

Researchers G. Duffy1, T. Barry2, M. Maher3, J.J. Sheridan1

Partners 1Ashtown Food Research Centre 2National University of Ireland – Galway 3The National Diagnostics Centre

Duration 01/03/2001 to 30/06/2006



Date of Issue: 27/04/2007 [FS004-F: Speedy tests for food pathogens...] Date of Issue: 07/12/2004 [FS004-Final: Tests for food pathogens ta...]

Date of Issue: 08/08/2003 [FS004-2: Faster ways for detecting patho...]

Date of Issue: 21/02/2002 [FS004-1: Automated Diagnostic Tests for ...]

Summary Conventional bacterial testing relies on specific microbiological methods to isolate and enumerate viable bacteria which requires

several days to produce results. Real-time fluorescent PCR is a new technology for automated detection of foodborne pathogens.

PCR generates large quantities of DNA from small amounts of biological starting material, which can then be used for analysis.

The aim of this project is to automate PCR/DNA probe assays for foodborne pathogens, e.g. Listeria, Salmonella, Campylobacter and verocytotoxigenic E. coli.

Outputs Catarame, T.M.G., O’Hanlon, K.A., Duffy, G., Sheridan, J.J., Blair , I.S. and McDowell, D.A. (2003). Optimisation of

Enrichment and Plating Procedures for the recovery of E. coli O111 and O26 from Minced Beef. J. Applied Microbiology 95:

949-957.

Fitzmaurice, J., Glennon, M. Duffy, G. Sheridan, J.J., Carroll, C. and Maher, M. (2004). Real-time qualitative and

quantitative assays for the detection and quantification of VT 1 and VT 2 in E. coli O157:H7 Molecular and cellular probes. 18

(2):123-32

Fitzmaurice, J. Duffy, G., Kilbride, B., Sheridan, J.J., Carroll, C. and M. Maher, M. (2004). Comparison of a membrane

surface adhesion recovery method with an IMS method for use in a polymerase chain reaction method to detect Escherichia coli

O157:H7 from minced beef. J. Micro Methods 59: 243-252.

Hanlon, K.A., Catarame, T., Sheridan, J., Blair, I.S., McDowell, D.A. and Duffy, G. (2005) Comparison of a real-time

PCR and an IMS/cultural method to detect VTEC O26 and O111 in minced beef in the Republic of Ireland. Food Microbiology 22: 553-560.

O’Hanlon, K.A., Catarame, T., Sheridan, J., Blair, I.S., McDowell, D.A. and Duffy, G. (2005). Comparison of a real-time

PCR and an IMS/cultural method to detect VTEC O26 and O111 in minced beef in the Republic of Ireland. Food Microbiology

22: 553-560





Catarame,T. O’Hanlon, K., Sheridan, J.J., Blair, I.S., McDowell, D.A and Duffy ,G. (2006). Comparison of a culture

method with a real time PCR. method with a culture assay for the detection of Salmonella in retail meat samples. J. Food Safety

26, 1-15

Duffy, G. and Catarame, T. (2007). Molecular technologies for detection and characterizing pathogens. In: Advances in Food

Diagnostics. Publisher Blackwell Publishing, Ames, Iowa, Editors, Nollet, L.M. and Toldra, F. Chp 8. 155-174.

Project 33

Title Detection and survival of Mycobacterium avium subsp. Paratuberculosis (MAP)

Microorganism M. paratuberculosis

Product Milk and dairy products, bovine faeces

Researchers M. Maher1, J. Egan2, M. Glennon3, C. Hill4, K. Jordan5, J. Kelly5, P. Kelly5, P. Murphy5, P. Ross5, M. Rowe6

Partners 1The National Diagnostics Centre 2Central Veterinary Research Laboratory 3National University of Ireland – Galway 4University College Cork 5Moorepark Food Research Centre

6Queens University Belfast

Duration 01/02/2001 to 31/01/2004



Download the latest Research Updates:

Date of Issue: 30/08/2004 [FS005-3: Map did not survive pasteurisat...]

Date of Issue: 28/08/2003 [FS005-2: Detection and survival of mycob...]

Date of Issue: 11/06/2002 [FS005-1: Detection and survival of Mycob...]

EOPR NCFRP 6.27 07/02/01 ISBN 1841704164

Summary A recent study of UK milk supply demonstrated the presence of M. paratuberculosis in a small percentage of raw and pasteurised milk samples. This pathogen is known to cause John’s Disease in cattle and is suspected to cause Crohn’s disease in

humans. This project aims to establish the prevalence of M. paratuberculosis in Irish ―high risk‖ herds; develop and optimise

culture based methods to promote and enhance the growth of M. paratuberculosis for the purposes of rapid detection; develop

methods to recover M. paratuberculosis from milk, dairy products and bovine samples; develop molecular methods to detect and

monitor the viability of M. paratuberculosis and study the effect of pasteurisation on the organism.

Outputs NCFRP EOPR 6.27 07/02/01 ISBN 1841704164

Lynch, D., Jordan, K., Kelly, P. and Murphy, P. (2007). Heat sensitivity of Mycobacterium paratuberculosis under pilot scale

pasteurisation conditions. International Journal of Dairy Technology, 60, 2, 98-104




Project 34

Title HACCP (Hazard Analysis Critical Control Points) and hygiene auditing for Irish beef abattoirs

Microorganism

Product Beef carcasses

Researchers D. Bolton1

Partners 1Ashtown Food Research Centre

Duration 05/06/2001 to 04/06/2005



Date of Issue: 09/08/2005 [FS006-F: Pre-requisites/HACCP in abattoi...]

Date of Issue: 09/08/2005 [Auditing of pre-requisite programmes and...]

Date of Issue: 09/08/2005 [Development of pre-requisite programmes ...] Date of Issue: 02/04/2003 [FS006-2: Reducing faecal contamination d...]

Date of Issue: 21/02/2002 [FS006-1: HACCP (Hazard Analysis Critical...]

Summary EU legislation requires beef slaughtering plants to implement HACCP by 2002. This project will develop a system to

scientifically validate microbial sampling of beef in HACCP audits. Through the introduction and evaluation of online

monitoring, Irish beef processors will be able to effectively implement dehiding, evisceration and spinal cord removal as Critical

Control Points (CCP) and take immediate action to prevent further carcass contamination. Steam pasteurisation will also be

evaluated as a carcass decontamination technology. Finally, the cost of implementing HACCP will be measured.

Outputs






Project 35

Title Chilling as a critical control point (CCP) in a beef HACCP plan

Microorganism Salmonella enterica serovar Typhimurium DT104

Product Beef carcasses

Researchers J.J. Sheridan1, D. Bolton1, F. Butler2


Duration 01/06/2001 to 31/05/2004



Date of Issue: 23/05/2005 [Chilling as a CCP in beef HACCP]

Date of Issue: 21/08/2003 [FS007-2: Chilling beef safely]

Date of Issue: 21/02/2002 [FS007-1: Chilling as a critical control ...]

Summary There is general agreement that carcass chilling controls bacterial growth. The extrinsic factors responsible are temperature, air

speed and relative humidity with the main intrinsic factor being water activity. These experiments will define the chilling

conditions that consistently reduce surface bacterial counts over a wide range of carcass weights and fat cover. The results will

form the basis upon which chilling will be used as a Critical Control Point.

Outputs Teagasc EOPR No 80 ISBN 1 84170 457 X Feb06 K.J. Kinsella, T.A. Rowe, I.S. Blair, D.A. McDowell, and J. J. Sheridan (2006). Survival and Recovery of Salmonella

enterica Serovar Typhimurium DT104 at Low Temperature and Water Activity in a Broth System. Foodborne Pathogens and Disease,3,375-383.

K.J. Kinsella, J.J. Sheridan, T.A. Rowe, F. Butler, A. Delgado, A. Quispe-Ramirez,I.S. Blair, D.A. McDowell (2006). Impact of a novel spray-chilling system on surface microflora,water activity and weight loss during beef carcass chilling. Food

microbiology, 23, 483-490.

K.J. Kinsella, T.A. Rowe, I.S. Blair, D.A. McDowell, J.J. Sheridan. (2007). The influence of attachment to beef surfaces on

the survival of cells of Salmonella enterica serovar Typhimurium DT104,at different aw values and at low storage temperatures.

Food Microbiology, 24, 786-793.




Project 36

Title Factors affecting Salmonella control in pork


Product Pork

Researchers N. Leonard1, B. Bradshaw2, M. Cormican3, J. Egan2, J. Ward2

Partners 1University College Dublin 2Central Veterinary Research Laboratory 3National University of Ireland – Galway

Duration 01/01/2001 to 30/06/2004



Date of Issue: 20/12/2005 [FS008-F: Salmonella in pigs and pork]

Date of Issue: 13/02/2003 [FS008-1: Factors affecting Salmonella co...]

Summary Salmonella infection in pigs is a potential source of food poisoning for consumers, it creates difficulties for those marketing pork

and is bad for the pig farmer because it reduces the productivity of his pigs. A national monitoring programme for Salmonella in

pork was set up to help address the problem of salmonellosis, initially on a voluntary basis, but since August 2002 the

programme has been set up on a statutory basis. The overall objective of this project is to assess the success of this programme.

Success will be measured in terms of decreased prevalence of Salmonella in pigs, pork products and ultimately, a reduction in

the number of cases of human salmonellosis attributable to pork. The project will include investigation of the relative contribution of pork to human salmonellosis cases and evaluate the effectiveness of the serological methods used in the

monitoring programme.

Outputs Mannion C, Leonard FC, Lynch PB, Egan J. (2007) 'Efficacy of cleaning and disinfection on pig farms in Ireland' in The

Veterinary Record, 161, (11) :371-375.

Mannion C, Lynch PB, Egan J, Leonard FC. (2007) 'Seasonal effects on the survival characteristics of Salmonella

Typhimurium and Salmonella Derby in pig slurry during storage' in Journal of Applied Microbiology, 103, (5) :1386-1392.

Casey PG, Gardiner GE, Casey G, Bradshaw B, Lawlor PG, Lynch PB, Leonard FC, Stanton C, Ross RP, Fitzgerald GF,

Hill C. (2007) 'A five-strain probiotic combination reduces pathogen shedding and alleviates disease signs in pigs challenged

with Salmonella enterica Serovar Typhimurium' in Applied and Environmental Microbiology, 73, (6) :1858-1863.

Boughton C, Egan J, Kelly G, Markey B, Leonard N. (2007) 'Quantitative examination of Salmonella spp. in the lairage

environment of a pig abattoir' in Foodborne Pathogens and Disease, 4, (11) :26-32.

Boughton C, Egan J, Kelly G, Markey B, Leonard N (2007) 'Rapid infection of pigs following exposure to environments contaminated with different levels of Salmonella typhimurium' in Foodborne Pathogens and Disease, 4, (11) :33-40.



Project 37

Title

Novel approaches to salmonella reduction in pigs


Product Pig carcasses

Researchers P. Ross1, K. Collins2, G. Fitzgerald2, C. Hill2, N. Leonard3, B. Lynch1, C. Stanton1

Partners 1Moorepark Food Research Centre 2University College Cork 3University College Dublin

Duration 01/03/2001 to 29/02/2004



Date of Issue: 31/05/2005 [More pork, less Salmonella]

Date of Issue: 10/12/2003 [FS009-2: Reducing Salmonella in pigs]

Date of Issue: 09/08/2002 [FS009-1: Novel approaches to salmonella ...]

Summary Salmonella in pigs is usually sub-clinical but is of importance because salmonella may be carried in the gut leading to carcass

contamination at slaughter. The purpose of this project is to understand the conditions in the gut that inhibit survival and growth

of Salmonella as well as gaining an understanding of the effect of feed type. The probiotic potential of a large number of

organisms will be evaluated for their antimicrobial activity against Salmonella. This will involve the selection of strains from the

gut and establishing their probiotic potential with particular emphasis on the ability to inhibit potential pathogens

Outputs




Project 38

Title Transmission of thermophillic Campylobacter in commercially produced broiler flocks


Product broiler flocks, poultry meat

Researchers C. Carroll1, D. Collins2, M. Maher3, P. Whyte2

Partners 1National University of Ireland – Galway 2University College Dublin 3The National Diagnostics Centre

Duration 01/01/2001 to 31/03/2004


Relay FS011, 2 updates,

Date of Issue: 27/08/2004 [FS011-2: Campylobacter can be reduced]

Date of Issue: 26/04/2002 [FS011-1: Transmission of thermophillic C...]

Summary Poultry meat is frequently implicated as a major vehicle in the spread of Campylobacter to humans. The key objectives of this

project are to: determine the source and control the transmission of Campylobacter in poultry; implement a risk management

model for Campylobacter in broilers at farm and processing level-leading to establishment of Critical Control Points at different

stages of production; and finally monitor the effectiveness of new treatments and procedures to reduce Campylobacter

Outputs C. Murphy, C. Carroll and K.N. Jordan. 2006 Survival mechanisms of the foodborne pathogen Campylobacter jejuni (Journal

of Applied Microbiology 100: 623-632).

Murphy, C., Carroll, C. and Jordan, K.N. (2006). Environmental Survival mechanisms of the foodborne pathogen Campylobacter jejuni. Journal of Applied Microbiology 100: - 623 - 632 ISSN 1364-5072 12298 A1

K.N. Jordan, C. Murphy and C. Carroll. 2005 Campylobacter. In: Encyclopedia of Medical Genomics and Proteomics

(Jurgen Fuchs and Maurizio Podda eds). Marcel Dekker, NY.

Murphy, C., Carroll, C. and Jordan, K.N. (2005). The effect of different media on the survival and induction of stress

responses by Campylobacter jejuni. Journal of Microbiological Methods 62: 161-166 11195 A1

Murphy, C., Carroll, C. and Jordan, K.N. (2004). Analysis of the adaptive tolerance response of the foodborne pathogen

Campylobacter jejuni using two-dimensional gel electrophoresis. (Abstract) Irish Journal of Agricultural & Food Research 43:

(1), 122-123 ISSN 0791-6833 10104

Murphy, C., Carroll, C. and Jordan, K.N. (2003). Induction of an adaptive tolerance response in the foodborne pathogen.

Campylobacter jejuni. FEMS Microbiology Letters 223: 89-93 ISSN 0378-1097

Murphy, C., Carroll, C. and Jordan, K.N. (2003). Identification of a novel stress resistance mechanism in Campylobacter jejuni. Journal of Applied Microbiology 95: 704-708 ISSN 1364-5072

Fallon, R.V., Casey, E., Maher, M., Smith, T., Carroll, C.V. (2001) - Characterisation of Campylobacter species isolated

from broiler chickens by flagellin gene typing - International Journal of Medical Microbiology 291:66

B. Grennan, N. O’Sullivan, R. Fallon, C. Carroll, T. Smith, M. Glennon and M. Maher. 2001. PCR-ELISA assays for the



detection of Campylobacter jejuni and Campylobacter coli in poultry samples. Biotechniques, 30(3): 602-6, 608-10.

Fallon, R.V., Doolan, I., O'Sullivan, N.A., Smith, T. and Carroll, C.V. (2001) - Isolation of Campylobacter species from

farm to fork in Ireland - International Journal of Medical Microbiology, 291:38

Project 39

Title Antibiotic resistance and the survival of antibiotic resistant Campylobacter, Salmonella and E.coli O157:H7 in foods and

processing

Microorganism Campylobacter, Salmonella and E.coli O157:H7

Product

Researchers M. Maher1, C. Carroll2, M. Cormican2, G. Duffy3

Partners 1The National Diagnostics Centre 2National University of Ireland – Galway 3Ashtown Food Research Centre

Duration 01/02/2001 to 31/05/2004


Relay FS012, 3 updates:

Date of Issue: 30/08/2004 [FS012-2: Antibiotic resistance in food n...]

Date of Issue: 28/08/2003 [FS012-2: Antiobiotic resistance in food ...]

Date of Issue: 25/04/2002 [FS012-1: Antibiotic resistance and the s...]

Summary The use of anti-microbials for therapy, prophylaxis and growth promotion in animal production has led to increased anti-

microbial resistance in animal pathogens. This work will focus on: antibiotic susceptibility testing for Campylobacter; methods

to identify the genes involved in antibiotic resistance; an evaluation of the effect of antibiotic resistance on the survival of

Salmonella and E. coli 0157:H7 in the food chain; and an investigation of the transfer of antibiotic resistance between bacteria in the food chain

Outputs Fitzmaurice, J., Duffy, G., Kilbride, B, Sheridan, J.J., Carroll, C. and Maher, M. (2004). Comparison of a membrane

surface adhesion recovery method with an IMS method for use in a polymerase chain reaction method to detect Escherichia coli

O157:H7 from minced beef. Journal of Microbiological Methods 59: 243-252 9850

Lahiff, S., Glennan, M., Lyng, J.G., Smith, T., Shilton, N., Maher, M. (2002) - Real-time polymerase chain reaction

detection of bovine DNA in meat and bone meal samples - Journal of Food Protection 65(7): 1158-1165

B. Grennan, N. O’Sullivan, R. Fallon, C. Carroll, T. Smith, M. Glennon and M. Maher. 2001. PCR-ELISA assays for the

detection of Campylobacter jejuni and Campylobacter coli in poultry samples. Biotechniques, 30(3): 602-6, 608-10.

Fallon, R.V., Casey, E., Maher, M., Smith, T., Carroll, C.V. (2001) - Characterisation of Campylobacter species isolated

from broiler chickens by flagellin gene typing - International Journal of Medical Microbiology 291:66

Lahiff, S., Glennon, M., O’Brien, L., Lyng, J., Smith, T., Maher, M., Shilton N. (2001) - Species-specific PCR for the

identification of bovine, ovine, porcine and poultry species in meat and bone meal (MBM) - Molecular and Cellular Probes, 15: 27-35.




Project 40

Title Development of PCR assays to detect and characterise Salmonella isolates from milk, cheese and meat products using an

integrated genomics approach


Product milk, cheese and meat products

Researchers F. Boyd1, J. Buckley2, D. Gilroy3, J. Reen1

Partners 1University College Cork 2Cork County Council 3Cork Institute of Technology

Duration 01/12/2005 to 30/11/2007



Date of Issue: 19/09/2007 [FS032-2: DNA test speeds Salmonella dete...]

Date of Issue: 12/04/2006 [DNA test for Salmonella]

Summary DNA-based technology will provide food companies with a rapid means of testing for Salmonella. The test, being developed by

researchers at University College Cork and Cork Institute of Technology, will be used to identify and characterise Salmonella

strains in Irish foods including milk, cheese and meat products

Outputs



Project 41

Title Detection and molecular characterization of selected pathogenic organisms isolated from unpasteurised milk using milk filters

Microorganism Mycobacterium avium subsp. paratuberculosis (MAP), Verocytotoxigenic Escherichia coli (VTEC), Salmonella

Product unpasteurised milk using

Researchers J. Buckley1, S. Fanning2, M. Rowe3

Partners 1Cork County Council 2University College Dublin 3Queens University Belfast

Duration 01/09/2001 to 01/09/2004

Funding Agency Safefood - Food Safety Promotion Board

Relay FS502

Summary Surveys have shown that a substantial proportion of farm families in the Republic of Ireland consume raw milk. This practice is

inadvisable because of the risk of pathogenic microorganisms being present in the milk. As well as completing a survey of raw

milk consumption by farm families, this study will determine baseline values for the incidence of a number of pathogens

including Mycobacterium avium subsp. paratuberculosis (MAP), Verocytotoxigenic Escherichia coli (VTEC), and Salmonella

species in unpasteurised milk in commercial dairy herds in the Cork region of Ireland

Outputs

Project 42

Title A comparative study of thermophilic Campylobacter isolates of clinical and food origin using genotypic and antimicrobial

characterization techniques

Microorganism thermophilic Campylobacter

Product

Researchers P. Whyte

Partners University College Dublin

Duration 01/03/2001 to 01/09/2004


Relay FS504

Summary The principal objective of the project is to examine the genotypic profiles of thermophilic Campylobacter isolates recovered

from retail food samples in three population centres (Dublin, Galway and Belfast) and compare them with clinical isolates

obtained from human patients. This project has also been extended to include an examination of the role of companion animals

in the transmission of this infectious agent.

Outputs Whyte, P., McGill, K., Kelly, L., Acke, E., Collins, J.D., Fanning, S., Lawlor, A., Jones, B., Madden, R., Moran, L.,

Scates, P., Carroll, C., O¹Leary, A., McNamara, E., Moore, J., Cormican, M. (2006). A comparative study of thermophilic

Campylobacter isolates of clinical, food and pet origin. Food Safety Promotion Board Report, ISBN 0-9540351-9-4, pp1-43.

http://www.safefoodonline.com/safefood/uploads/campylobacterreport.pdf

McGill, K., Cowley, D., Moran, L., Scates, P., O¹Leary, A., Madden, R.H., Carroll, C., McNamara, E., Moore, J.E.,

Fanning, S., Collins, J.D., Whyte, P. (2006). Antibiotic resistance of retail food and human Campylobacter isolates on the island of Ireland from 2001-2002. Epidemiology and Infection, 134, 1282-1291.

Whyte, P., McGill, K., Cowley, D., Madden, R.H., Moran, L., Scates, P., Carroll, C., O¹Leary, A., Fanning, S., Collins,

J.D., McNamara, E., Moore, J.E., Cormican, M. (2004). Occurrence of Campylobacter in retail foods in Ireland. International

Journal of Food Microbiology. 95, 111-118.

http://www.safefoodonline.com/safefood/uploads/campylobacterreport.pdf

Project 43

Title Food safety challenges in Irish consumer refrigeration systems

Microorganism Salmonella spp., Campylobacter spp., Listeria spp., Aeromonas spp. and Escherichia coli O157:H7

Product domestic refrigerators



Duration 18/06/2001 to 18/06/2004


Relay FS505

Summary This project, involves a survey of the incidence of a range of significant food poisoning bacteria, including Salmonella spp.,

Campylobacter spp., Listeria spp., Aeromonas spp. and Escherichia coli O157:H7 in domestic refrigerators in households

throughout Ireland. It also incorporated a survey by questionnaire of consumer food safety practices and knowledge. The

results of this project are being used to enhance safefood communication in terms of support of our new advertising campaign on

fridge hygiene

Outputs Teagasc EOPR No 69 ISBN 1 84170 402-4

Kennedy, J., Jackson, I.S., Blair, I.S., McDowell, D.A., Cowan, C.A. and Bolton, D. (2005). Consumer Food Safety

Knowledge: Segmentation of Irish Food Preparers Based on Food Safety Knowledge and Practice. British Food Journal 107 (7):

441-452 ISSN 0007-070X 11643 A1

J. Kennedy, V. Jackson, I.S. Blair, D.A. McDowell, C. Cowan and D. J.Bolton (2004). Consumer Food Safety Knowledge

and the Microbiological and Temperature Status of their Refrigerators. Journal of Food Protection 68 (7): 1421-1430 11646 A1 Kennedy, J., Blair, I.S., McDowell, D.A. and Bolton, D. (2005). An investigation of the thermal inactivation of

Staphylococcus aureus and the potential for increased thermotolerance as a result of chilled storage. Journal of Applied

Microbiology 99(5): 1229-1235 ISSN 1364-5072 11647 A1

D. J. Bolton, J. Kennedy, C. Cowan (2005). NFC No 69 - Irish Domestic Food Safety Knowledge, Practice and Microbiology

with Particular Emphasis on Staphylococcus aureus - Teagasc Final Report. ISBN: 1 84170 402-4.

Smyth, D. S., Kennedy, J., Twohig, J., Miajlovic, H., Bolton , D., & Smyth, C. J. (2006). Staphylococcus aureus isolates

from Irish domestic refrigerators possess novel enterotoxin and enterotoxin-like genes and are clonal in nature. Journal of Food

Protection 69, 508-515.

J. Kennedy, I.S. Blair and D. A. McDowell, D. J. Bolton. (2005) The Microbiological Status of Food Non/Contact Surfaces in

Domestic Kitchens and the Growth of Staphylococcus aureus in Domestic Refrigerators. Trends in Food Protection. Trends in

Food Protection, Vol. 25, No. 12.

Project 44

Title Development of a harmonised system for approval and monitoring private laboratories testing foodborne pathogens


Product

Researchers J. Egan1, N. Leonard2, S. McDowell3, P. Rafter1

Partners 1Central Veterinary Research Laboratory 2University College Dublin 3Department of Agriculture – NI

Duration 14/05/2001 to 31/05/2005


Relay FS506

Summary This project aims to develop an agreed protocol for approval and monitoring testing for foodborne pathogens in private

laboratories. The project has organised a number of all-Ireland inter-laboratory proficiency testing trials, as well as the

development of a database of Salmonella tests and the compilation of a collection of isolates. It is also hoped that this database

and collection will be extended to include other bacteria if feasible.

Outputs

Project 45

Title A risk assessment and Hazard Analysis & Critical Control Point (HACCP) for the Irish Catering Industry

Microorganism

Product Catering sector



Duration 30/07/2001 to 30/07/2004


Relay FS511

Summary Catering establishments such as restaurants, cafes and canteens are a major source of food poisoning outbreaks. This project

aims to identify the hazards associated with food handling, storage, preparation and service in commercial catering premises.

This will be achieved by the completion of a microbiological survey and audit of 100 catering establishments throughout

Ireland, as well as a knowledge survey of kitchen managers of their current practices and knowledge. A key output from this

project will be the development, in consultation with the key food safety stakeholders on the island, of a set of HACCP

guidelines for the catering sector.

Outputs

Project 46

Title Epidemiological assessment of Mycobacterium avium subsp. paratuberculosis (MAP) in target herds

Microorganism Mycobacterium avium subsp. paratuberculosis (MAP)

Product Dairy herds, milk

Researchers J. Buckley1, J. Egan2, M. Rowe3

Partners 1Cork County Council 2Central Veterinary Research Laboratory 3Queens University Belfast

Duration 01/05/2003 to 31/10/2004



Date of Issue: 15/06/2006 [Safefood Project 03-RESR--001]

Summary This research has been commissioned in order to carry out follow-up veterinary investigation of suspect Mycobacterium

paratuberculosis (MAP)-positive herds identified in an earlier safefood project. The objectives of this research are: (1) to

validate the use of milk filters as a cost-effective, reliable methodology for screening dairy herds for the presence of MAP; (2) to

identify critical risk factors for spread of MAP infection between and within herds on milk production holdings by testing milk

filters, bulk tank milk, bloods from individual animals, water sources and rabbit faeces; and (3) to recommend practical control

measures to the farmers concerned in relation to herd health, herd management, hygiene practices and environmental standards.

Outputs


Project 47

Title Surveillance of Dairy Herds for emerging pathogens - Salmonella, Campylobacter, Listeria, Enterobacteriaceae, Staphiococcus

aureus and Mycobacterium avium subsp. Paratuberculosis (MAP)

Microorganism Salmonella, Campylobacter, Listeria, Enterobacteriaceae, Staphiococcus aureus and Mycobacterium avium subsp.

Paratuberculosis (MAP)

Product unpasteurised dairy products

Researchers J. Buckley

Partners Cork County Council

Duration 01/03/2005 to 01/03/2006


Relay FS560

Summary This project involves surveillance and monitoring of milk production holdings (bovine, ovine and caprine) supplying milk for farmhouse cheese production. The monitoring programme is being carried out during a number of seasonal cycles in order to

establish baseline data on the prevalence and characteristics of the following key pathogens; Salmonella, Campylobacter,

Listeria, Enterobacteriaceae, Staphloccaus aureus and Mycobacterium Avium paratuberculosi. The information generated will

provide key information which can be applied for risk assessment and epidemiological investigations in particular with regard to

the food safety risks associated with unpasteurised dairy products. safefood is funding this project collaboratively with the Food

Safety Authority of Ireland (FSAI).

Outputs

Project 48

Title Predicting microbial death during heat treatments on foods

Microorganism Salmonella Typhimurium DT104 and Escherichia coli O157:H7

Product beef, pork and chicken

Researchers J.J. Sheridan, D. Bolton


Duration 09/01/2001 to 31/10/2004


Relay FS537

Summary This project investigated the problem of accurately predicting the effectiveness of surface heat treatment of foods in reducing

pathogen counts. Most data on heat treatments have been obtained from tests on food slurries in test tubes. This gives no

indication on the effectiveness of a heat treatment on food surfaces where most bacteria are found. The objectives of this project

were to design, construct and commission an experimental apparatus that produces repeatable and known heating and cooling

time-temperature cycles on the surface of a range of foods. A major objective was to develop a reliable system to measure the

temperatures that microorganisms experience on the surface of foods. Surface temperature measurement is very difficult because

of the extreme temperature gradient present at the surface. In a rapid heating system, the inertia of a sensor is also a problem.

Researchers worked to make an intelligent sensor that calculates the actual surface temperature from measured data on

temperature and rate of change of temperature. This is a major step forward in surface pasteurisation studies and should lead to

improved food safety and product quality

Outputs McCann M.S., Sheridan J.J., McDowell D.A. and Blair I.S. (2006) Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken. Journal of Food

Engineering 76, 32-40.

McCann M.S., McDowell D.A., Blair I.S. and Sheridan J.J. (2006) Surface decontamination of beef inoculated with

Salmonella Typhimurium DT104 and Escherichia coli O157:H7 using dry air in a novel heat treatment apparatus. Journal of

Applied Microbiology 101, 1177-1187.

McCann M.S., McGovern A.C, McDowell D.A., Blair I.S. and Sheridan J.J. (2006) Effects of storage and the presence of a

beef microflora on the thermal resistance of Salmonella Typhimurium DT104 in beef and broth systems. Journal of Applied

Microbiology 102, 1561–1569.

Kondjoyan, A., Rouaud, O., McCann, M.S., Havet, M., Foster, A.M., Swain, M., Daudin J.D (2006) Modelling coupled

heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity

analysis of the model and first validations of product surface temperature under constant air temperature conditions. Journal of Food Engineering, 76, 53-62.

Kondjoyan, A., McCann, M.S., Rouaud, O., Havet, M., Foster, A.M., Swain, M., Daudin J.D (2006) Modelling coupled

heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—II. Validations

of product surface temperature and water activity under fast transient air temperature conditions. Journal of Food Engineering,

76, 63-69.

Kondjoyan, A., Lebert, I., Valdramidis, V.P., Geeraerd, A.H., McCann, M.S., Lebert, A. and Van Impe, J.F (2005)

Application of a complete heat-water model to predict microbial growth and inactivation during airflow treatments at the surface

of meat products. Acta Horticulturae. (ISHS) 674: 285-292

Project 49

Title Improved physiological, immunological and molecular tools for the recovery and identification of emerging

Campylobacteraceae (CAMPYCHECK)


Product

Researchers C.W.Keevil

Partners University of Southampton UK

Duration 01/03/2003 to 28/02/2006


Relay FS576

Summary This project researched emerging Campylobacteraceae, many of which are pathogens with the potential to cause serious public

health problems in water and food. The research focused on a number of areas, in particular on the development of routine

isolation and detection methods for effective screening of samples in outbreak situations and the generation of epidemiological

data on emerging Campylobacter. Data was generated on the prevalence of the micro-organisms, which is essential to the

establishment of effective control measures for water and food. The research generated in this project, together with data from

the literature, will be used in the development of a risk assessment model for emerging Campylobacteraceae in water and food,

which will be a major benefit to both industry and public health policy makers

Outputs

an inventory of existing national microbial data relevant to microbial

Documents