Directory Of Food Safety Laboratory Services Foreword
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Teagasc - The Agriculture & Food Development Authority of the Republic of IrelandTeagasc provides integrated research, advisory and training services for agriculture and food industry in the Republic of Ireland. It is a semi-state organisation established under legislation enacted by the Irish government. The Board of Teagasc is appointed by the Minister for Agriculture, Food & Rural Development and has representatives from farming organisations, the food industry, universities, DAFRD and Teagasc staff. Teagasc is a client-based organisation and operate in partnership with all sectors of the agriculture and food industry and with rural development agencies. It has developed close alliances with research, advisory and training agencies throughout the world. Teagasc employs over 1,500 staff at 120 locations throughout Ireland. Teagasc has three main Food Research Centres, the National Food Centres in Dublin & Limerick and the Dairy Products Research Centre in Moorepark, Co. Cork. The mission of The National Food Centre (NFC) is to assist the growth and development of the Irish food industry through excellence in technical and market research, advice and training. The main campus is located at Dunsinea, Dublin 15, and consists of research and analytical laboratories and food processing pilot plants. The Centre has a subsidiary in the Limerick Food Centre, and collaborates with the Dairy Products Research Centre at Fermoy. The NFC serves the meat, fish and poultry sectors, as well as vegetable, fruit and cereal processors. The Dairy Products Research Centre provides support for the dairy sector. Teagasc has also a number of Agricultural Research Centres, two of which carry out some routine testing of foodstuffs or/and ingredients for specific analytes. These are located in Johnstown Castle, Co. Wexford and Oak park, Co. Carlow Food Research Centre - The National Food Centre, DublinThe National Food Centre was established in 1988 as a division of Teagasc. Its mission is to support the development of the food industry in Ireland through excellence and leadership in research, technical development and training. The Centre serves the meat, fish and poultry sectors, as well as vegetable, fruit and cereal processors. The National Food Centre (NFC) has a staff of over 100. Each year the Centre does business with several hundred client companies, mainly in the Republic of Ireland, but also in Northern Ireland and overseas. In addition to industry services, NFC carries out a dynamic programme of public funded food research in collaboration with universities and research institutes in Ireland, the EU and the USA. Research priorities are food safety, product quality and process technology in fresh products and in secondary processed consumer food products. The Centre has a well-established international reputation as a Centre of Excellence in meat technology and in the quality and safety of foods. The research programme is underpinned by targeted studies of markets and consumer-led developments. Accredited analytical facilities & an active training programme enable Teagasc to offer additional contract services for quality management and process improvement. The National Food Centre has a number of different departments
Only the Departments of Food Safety and Food Training & Technical Services carry out testing of food on a routine basis. Please see the relevant sections. General information on the other Departments –Research OnlyDepartment of Consumer Foods The Department of Consumer foods focus on various compositional, quality, nutritional & physical properties of foods. The laboratory’s main research areas include food authenticity, sensory analysis & food technology, and rheological, sensory & colour testing are often utilised. Department of Meat TechnologyThis Department conducts an extensive meat research programme that has produced new technologies with commercial potential. Its research areas include mechanical grading, technology for tender beef, health benefits of beef, new beef retail packaging & commercial systems for rapid chilling of lamb amongst others.Department of Food Marketing This Department carries out research on consumer trends and attitudes in Ireland & Europe and conducts various market research projects. Work has also commenced on the establishment of a Food Lifestyles Model, which is aimed at developing a better understanding of consumer behavior and attitudes to food purchase and consumption. Department of Food Safety - National Food Centre Dublin The Department of Food Safety has a major food safety/surveillance chemistry laboratory that specialises in the routine chemical analysis of various foods for residues, contaminants & composition. This laboratory has been classified by the Department of Agriculture, Food & Rural Development as the National Reference Laboratory for the analysis of anthelminitics & carbamates under the Republic of Ireland National Residue Monitoring Programme. This chemistry laboratory also conducts various food research programmes & carries out surveys for specific food contaminants, the results of which are added to the national food residue database that is being developed by the National Food Centre.Most of the microbiological work undertaken in this department is part of an extensive food safety research programme that is supported by a Category 3 containment laboratory (P3) for E. coli 0157 research and is the first of its kind in the Irish food industry. Included in its research portfolio is research into the development of rapid diagnostic tests & work on antibiotic-resistant bacteria. No routine microbiological testing of food is carried out.General Departmental DetailsHead of Department: Dr. James Sheridan Address: The National Food Centre, Castleknock, Dublin 15, Republic of Ireland Tel: 00 353 1 8059339 Fax: 00 353 1 8059550 Email: j.sheridan@nfc.teagasc.ie Overall Role of Department: Contract Work & Research and Development Total No. Department Staff: 35 Accredited by: NAB Accessibility: Agricultural Inspectors, State Agencies, Food Industry, Food Safety Authority of Ireland, General Public & Private Clients (contract) Type of Food Safety Work: Residues & Food Borne Pathogens General Techniques/Instrumentation Used: Culture Methods, Electrophoresis, GC, GC-MS, HPLC, Immunoassay, Ion Chromatography, LC-MS, Microscopy, Molecular Biology, PCR (inc. RT-PCR), Phage typing, Serological, Serotyping, SPE, UVS Specialised Routine Testing: Residue analysis Food Analysis Laboratory, ChemistryThe National Food Centre, Dunsinea, Castleknock Dublin 15 Republic of Ireland Tel: 00 353 1 8059500 Fax: 00 353 1 8059550 Email: mokeeffe@nfc.teagasc.ie Website: www.teagasc.ie Head of Laboratory: Dr. Michael O'Keeffe Contact Person: Ms. Audrey Nugent - Residue Analysis Contact Person: Mr. Paddy Byrne - Residue Analysis Contact Person: Ms. Greta Tisdall – Compositional Analysis & Food Complaints Category of Laboratory: State Agency Lab Status of Laboratory: National Geographical area served: Republic of Ireland Overall Role of Laboratory: Contract Work, Official Food Safety/Surveillance & Research and Development, No. Food Safety Staff: 12 Accredited by: NAB Service Contract: Agreement with DAFRD Statutory Responsibility: Yes Year Established: 1988 Accessibility: Agricultural Inspectors, Private Clients (Contract), Veterinary Officers, Food Industry, Food Safety Authority of Ireland, Government Department(s), other Laboratories, own Institution, Research Institutes/Foundations & State Agencies Type of Food Safety Work: Additives, Compositional, Contaminants (incl. process), Food Complaints, Food Speciation, Nutritional & Residues. Techniques/Instrumentation used: GC, HPLC, Immunoassay & SPE Specialised Testing: Veterinary drug, mycotoxins, pesticide & nitrate residues in food Specialised Equipment: N/A
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