Cork Food Microbiology Laboratory St. Finbarr's Hospital
Douglas Road
Cork
Republic of Ireland
Tel: 00353 21-4923309
Fax: 00353 21-4923372
Email: cowmanh@shb.ie
Website: www.shb.ie
Head of Laboratory: Dr. Bartley Cryan
Contact Person: Ms. Helen Cowman
Position: Technologist/Technical Manager
Number of Staff: 17 Accredited by: NAB
Service Contract: Food Safety Authority of Ireland Statutory Requirement: Yes
Year Established: 1978
Accessibility: Environmental Health Officers, General Public, Health Board(s), Local Authorities & Third Level Institutions
Type of Food Safety Work: Routine monitoring, specific surveys to include food borne pathogens, indicator organisms & aerobic colony counts, food complaints & general food quality
Techniques/Instrumentation used: Culture Methods, Immunoassay & Serological
Specialised Food Testing: N/A
Specialised Equipment: Vidas- Immunoassay & Qualitative PCR to be set up
Details of Food testing carried out
|
Sample Type
| Test Parameter |
Techniques
|
Ready To Eat Foods
|
E.coli, Enterobacteriaceae, S. aureus, Salmonella spp., ACC, Cl. perfringens, L. monocytogenes, Listeria spp. & B. cereus
|
Cultural enrichment,
Confirmation stages
biochemical reactions,
Vidas Immunoassay,
Serology,
Microscopy
|
Food complaints, food poisoning investigation
|
E.coli, Enterobacteriaceae, S. aureus, Salmonella spp, ACC, Cl. perfringens, L. monocytogenes, Listeria spp, B. cereus & Campylobacter spp.
|
Shellfish
|
ACC 22 oC, Faecal Coliforms, S. aureus & Salmonella spp.
|
Eggs
|
Salmonella spp.
|
Chicken carcass
|
Salmonella spp, Campylobacter spp.
|
Uncooked food
|
E.coli, S. aureus, Salmonella spp., ACC 30oC, Cl. perfringens & B .cereus
|
Cook chill
|
E.coli, S. aureus, Salmonella spp, ACC 37oC, Cl. perfringens, L. monocytogenes, Listeria spp. & B. cereus
|
Tin products
|
E.coli, S. aureus, Salmonella spp, Enterobacteriaceae, Cl. perfringens & B. cereus
|
Farmhouse cheese
|
E.coli, S. aureus, Salmonella spp., Enterobacteriaceae & B.cereus
|
Juices
|
E.coli, Salmonella spp, ACC 30 oC, Cl. perfringens, B.cereus, lactobacilli, pH, yeasts & moulds
|
Dairy products incl. pasteurised & unpasteurised milk, yoghurt, cream, ice cream & butter
|
Test carried out depends on type of product: E.coli Tube, S. aureus, Salmonella spp, ACC 30 oC, Coliform count, delvo, phosphatase,
|
Water, treated and untreated
|
ACC 22 oC, ACC 37 oC, presumptive Coliforms, Faecal streptococci, E. coli, Clostridium spp., Salmonella spp.
|
Limerick Public Health Laboratory
Food Microbiology Dept.
Mid Western Regional Health Board,
Dooradoyle
Limerick
Republic of Ireland
Tel: 00 353 61 482840
Fax: 00 353 61 482631
Email: dbarron@mwhb.ie
Head of Laboratory: Dr. Jeffrey de Freitas
Contact Person: Mr. Denis Barron
Position: Technical Manager
No. Food Safety Staff: 8 Accredited by: NAB
Service Contract: Food Safety Authority of Ireland Statutory Responsibility: Yes
Year Established: 1994
Accessibility: Environmental Health Officers, Food Safety Authority of Ireland, General Public & Health Board(s).
Type of Food Safety Work: Food Borne Pathogens
Techniques/Instrumentation Used: Culture Methods, Immunoassay & Serological
Specialised Food Testing: N/A
Specialised Equipment: Vitek Immunoassay system
Details of Food testing carried out |
Sample Type
| Test Parameter |
Techniques
|
All possible food types
|
Aerobic Colony Count
|
Spiral Plate Method
|
All possible food types
|
Detection and confirmation: B. cereus, Campylobacter spp., Cl. perfringens, E.coli, L. monocytogenes, Salmonella spp., S. aureus & Vibrio spp.
|
Culture
|
All possible food types
|
E. coli: Presence, absence & Most Probable Number (MPN)
|
Culture
|
Shellfish intended for human consumption.
|
Detection and confirmation of Salmonella spp.
|
Culture
|
All possible food types (except in uncooked vegetables and salads.)
|
Enterobacteriaceae
|
Culture
| |
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