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

Selected References

1. Sheridan, J.J., Doherty, A., Allen, P., McDowell, D.A., Blair, I.S. and Harrington, D. (1995) Investigations on the growth of Listeria monocytogenes on lamb packaged under modified atmospheres. Food Microbiology, 12, 259-266.
   
   
2. Sheridan, J.J., Doherty, A., Allen, P., Harrington, D., McDowell, D.A. and Blair, I.S. (1997) The effect of vacuum and modified atmosphere packaging on the shelf life of lamb primals, stored at different temperatures. Meat Science, 45, 107-117.  
   
   
3. Sheridan, J.J., Logue, C.M., McDowell, D.A., Blair, I.S., Hegarty, T. and Toivanen, P. (1998) The use of a surface adhesion immunofluorescent (SAIF) method for the rapid detection of Yersinia enterocolitica serotype 0.3 in meat. Journal of Applied Microbiology, 85, 737-745.
   
   
4. Sheridan, J.J. and McDowell, D.A. (1998) Factors affecting the emergence of pathogens on foods. Meat Science, 49, S151-S167.  
   
   
5. Duffy, G., Whiting, R.C. and Sheridan, J.J. (1999) The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coli 0157:H7. Food Microbiology, 16, 299-307.  
   
   
6. Duffy, G., Cloak, O.M., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (1999) The development of a combined surface adhesion and polymerase chain reaction technique in the rapid detection of Listeria monocytogenes in meat and poultry. International Journal of Food Microbiology, 49, 151-159.  
   
   
7. Bolton, D.J., McMahon, C.M., Doherty, A.M., Sheridan, J.J., McDowell, D.A., Blair, I.S. and Harrison, D. (2000) Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort. Journal of Applied Microbiology, 88, 626-632.  
   
   
8. Logue, C.M., Sheridan, J.J., McDowell, D.A., Blair, I.S. and Hegarty, T. (2000) The effect of temperature and selective agents on the growth of Yersinia enterocolitica serotype 0:3 in pure culture. Journal of Applied Microbiology, 88, 1001-1008.  
   
   
9. Duffy, G., Kilbride, B., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2000) A membrane-immunofluorescent-viability staining technique for the detection of Salmonella spp. from fresh and processed meat samples. Journal of Applied Microbiology, 2000, 587-594.  
   
   
10. Bolton, D.J., Pearce, R.A., Sheridan, J.J., Blair, I.S., McDowell, D.A. and Harrrington, D. (2002) Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems. Journal of Applied Microbiology, 92, 893-902.