Castleknock, Dublin 15, Ireland.
E-mail: jsheridan@NFC.TEAGASC.IE
Website: http://www.teagasc.ie

Role and Contribution 

Workplan

WP1	contributes data on pathogen growth and survival in relation to factors such as the influence of stress and adhesion. This information will be used to determine the physiological interactions between pathogens and meat surfaces and the relationship of these to survival. The data obtained will be used in predictive models
WP2	provide additional information on pathogen growth with particular reference to the influence of packaging and refrigeration. Work on validation of growth models will also be undertaken on specific meat types, particularly beef. The data produced will also be used to evaluate the risk associated with current retail practices, compared to those in retail outlets after the introduction of SMAS
WP5	work on the effectiveness of SMAS in predicting the shelf life of products. The relationship of SMAS in conditions of temperature abuse and the relationship to storage temperatures will be investigated
WP6	conduct consumer surveys

Research Personnel

Qualifications

The Food Safety Department at The National Food Centre has considerable experience in the area of food microbiology and food safety. The group is engaged in research into the development of rapid methods (immunological and DNA-based) for the detection and/or enumeration of bacteria in foods particularly in relation to the epidemiology of pathogenic bacteria in foods. The proposed scientific team at NFC has considerable expertise in the investigation of the effects of processing related stresses on the survival of significant foodborne organisms. The group has experience in modelling of bacterial growth and pathogen survival in processed and packaged meats. The National Food Centre brings expertise and a range of highly specialised and essential facilities to the project, including EU approved abattoir and boning facilities, large-scale pilot plant and product development technologies. The National Food Centre also has a new state-of-the-art Category 3 laboratory for handling class 3 pathogens such as verocytotoxic Escherichia coli O157:H7 within the project.

Dr James Sheridan is head of the Food Safety Department at The National Food Centre and has extensive experience in the field of food safety and meat technology. Dr Sheridan has been a participant for 10 years in EU Framework programmes on "Modified atmosphere packaging of packaged meats" (CT 89055), "Sous vide method of catering" (AIRR CT93-1519), "Microbiology of mineral water" (FAIR CT96-1037), "Meat decontamination" (EU FAIR CT96-1027) and "Measures to reduce contamination of meat and the environment with CNS Tissue during slaughter and processing of cattle and sheep" (FAIR CT98-3301), "A European study on animal, food and biomedical aspects of Verocytotoxigenic Escherichia coli, including serotype O157:H7, an emerging pathogen" (CT-3935), and "Contamination of meat and exposure of abattoir workers to CNS material during standard butchery practices prevalent in the member states of the EU" (CT98-7004). Dr Sheridan has published widely in relation to the rapid detection, enumeration and suppression and elimination of foodborne pathogens, particularly in meat and meat products, and on the responses of such pathogens to modern processing technologies.