Galway Public Analyst’s Laboratory University College Hospital
Seamus Quirke Road
Galway
Republic of Ireland
Tel: 00 353 91 581122
Fax: 00 353 91 581212
Email: publicanalystlab@whb.ie
Head of Laboratory: Mr. Peadar Canavan
Contact Person: Dr. Padraig Burke
Position: Executive Analytical Chemist
No. Food Safety Staff: 26 Accredited by: NAB
Service Contract: Food Safety Authority Ireland, Irish Medicines Board & Western Region Local Authorities (Water Testing)
Statutory Responsibility: Yes
Year Established: 1960
Accessibility: Environmental Health Officers, General Public, Private Clients, State Agencies, own Institution, Food Industry, Food Safety Authority of Ireland, Food Standards Agency (NI), Third Level Institutions, Government Department(s), Health Board(s), Local Authorities, other Laboratories & Research Institutes/Foundations
Type of Food Safety Work: Additives, Compositional, Contaminants (incl. process), Food Complaints, General Food Quality, Labelling, Nutritional, Physical properties, Residues &Toxins
Techniques/Instrumentation used: AAS, FIA, FTIR, GC, GC-MS, HPLC, Immunoassay, Ion Chromatography, LC-MS, Microscopy, Phage typing, SPE, UVS, Dissolution – medicines, Physio - chemical & water analyses
Specialised testing: Marine Bio-toxins.
Specialised equipment: LC-MS, GC-MS & PPSL
Details of Food testing or/and Research carried out |
Sample Type
|
Test Parameter
|
Techniques
|
Nuts and nut products, dried fruits & cereals.
|
Aflatoxins (B1, B2, G1,G2)
|
HPLC
|
Apple juice
|
Patulin
|
HPLC
|
Cereals, dried fruit & wine
|
Ochratoxin A
|
HPLC
|
Corn/Maize
|
Fumonisin B1
|
LC-MS
|
Bi-valves
|
DSP & AZA toxins
|
LC-MS
|
Miscellaneous food
|
pH, Refractive index, Density
|
Instrumental
|
Bi-valves
|
ASP toxins
|
LC
|
Miscellaneous food
|
Pb, Cd, Hg, As, Cu, Zn, Na, K, Al
|
AAS/AES
|
Miscellaneous food
|
SO2, NO3/ NO2
|
Classical/Auto Analyser
|
Miscellaneous food
|
Sorbic/benzoic acids, post harvest fungicides, colours & sweeteners
|
HPLC
|
Road Traffic Act samples - Blood, Urine
|
Ethanol
|
GC-FID
|
Waters for potable and domestic purposes
|
Chlorinated hydrocarbons(DDT etc.) & various parameters
|
GC-ECD, Other Documented In-House Methods
|
Miscellaneous food
|
Fat, protein, moisture & Ash
|
Classical
|
Miscellaneous food
|
Gluten
|
ELISA
|
Herbs & spices
|
Irradiation
|
PPSL
|
Foodstuffs
|
Organoleptic testing
|
Odour/Taste
|
Bakery products
|
Gluten
|
ELISA
|
Fish
|
Nematodes
|
Visual/Microscopy
|
Foodstuffs
|
Labelling checks
|
Visual
|
Flour, cereals etc
|
Infestation/mites
|
Visual/ microscopy
|
Oil, meat & fish
|
Benzo-[a]- pyrene
|
HPLC
|
Soy sauces
|
3 MCPD
|
GC-MS
|
Dairy products
|
Compositional/Alkaline phosphatase
|
Instrumental/ classical
|
Foods (incl complaints)
|
Composition & identification
|
Microscopy
|
Fish & cheese
|
Biogenic amines
|
HPLC
|
Cooking oils
|
D.P.T.G's, acid value & peroxide value
|
HPLC etc.
|
Foods
|
Contamination/alerts/ complaints
|
HPLC & LC-MS
|
Foods
|
Labelling
|
vs. Legislation
|
Meats
|
Anti-bacterial substances.
|
MIA (EU 4plate)
|
Water & bottled water
|
Regulations S1-81-of 1988
|
Various
|
Soft Drinks/Water
|
Benzene/toluene
|
GC-MS
|
Spirits
|
Alcoholic strength
|
Density meter
|
Foods
|
Adulteration
|
Various
|
Research Areas: Food chemistry, chemical residues, contaminants & toxins
|
Belfast Public Analyst’s Laboratory
Ruddock & Sherratt
16 Donegall Square South
Belfast
Co. Antrim
Northern Ireland
Tel: 00 44 2890 321691
Fax: 00 44 2890 430604 Email:michael@walker139.freeserve.co.uk
Head of Laboratory: Mr. Eric Conchie
Contact Person: Mr. Michael Walker
Position: Public Analyst
No. Food Safety Staff: 12 Accredited by: UKAS
Service Contract: Local Authorities Statutory Responsibility: Yes
Year Established: 1972 (although previous practice was established on same site in 1907)
Accessibility: Local Authorities, Environmental Health Officers, Agricultural Inspectors, Food Standards Agency (NI), General Public, other Laboratories, Private Clients, Research Institutes/Foundations, Third Level Institutions, Government Department(s), own Institution & State Agencies.
Type of Food Safety Work: Additives, Compositional, Contaminants (incl. process), Food Complaints, Meat Speciation, General Food Quality, Labelling, Nutritional, Residues &Toxins
Techniques/Instrumentation used: AAS, Culture Methods, Electrophoresis, Immunoassay, Microscopy, ELISA, Enzymatic assay, Wet Chemistry, through arrangements with associate labs and colleagues GC-MS, FTIR, PCR, ICP, HPLC is accessible
Specialised Testing: Meat content, sulphur dioxide in foods and beverages, consumer complaints, glass analysis & peanut protein testing
Specialised Equipment: N/A
Details of Food Testing carried out
|
Sample Type
|
Test Parameter
|
Techniques
|
Meat & Meat products
|
Composition, nitrate, nitrite, nutrition parameters, sulphur dioxide, non-meat protein, (soya), hydroxyproline, TVN, Meat Content, Added Water
|
Wet chemistry
ELISA
Spectrophotometry
Calculation
|
Cooked meat and cooked meat products
|
Speciation
|
ELISA
|
Cream and various foods
|
Sugars
|
Luff-Schoorl
|
Various foods
|
Foreign bodies (e.g. glass, dirt, insects, mould, metal and plastic swarf); deterioration & taints
|
Microscopy
|
Various foods
|
Labelling (QUID)
|
Opinion
|
Various foods
|
Nutrition Information: Energy, protein, carbohydrate, sugars, fat, saturates, fibre & sodium
|
Calculation, Wet chemistry,
Englyst/AOAC & AAS
|
Herbs and spices
|
Lead, Cadmium & Mercury
|
AAS
|
Nuts and nut products
|
Aflatoxins
|
ELISA
|
Lettuce and spinach.
|
Nitrates
|
Diazotization and Spectrometry
|
Fish & fish products
|
TVN (freshness), mercury, cadmium, lead, moisture & fat
|
Wet chemistry, AAS & Cold Vapour AAS
|
Unspecified foods
|
Cadmium, copper, lead, zinc, chloride, dietary fibre & qualitative colours
|
AAS, Wet Chemistry, Englyst/AOAC, PC & TLC
|
Spirits
|
Alcoholic strength
|
Pyknometry
|
Milk
|
Acidity, Fat, SNF, Protein,
Density
|
Wet Chemistry
|
Various foods
|
Sulphur dioxide, nitrates, nitrites, sorbic acid, colours, sweeteners & Benzoic acid
|
Documented in-house methods including Enzymatic assay
|
Scampi products
|
Composition & labelling
|
Wet Chemistry
|
Jam & similar products
|
Fruit content and sugars
|
AAS (K), Refractometry
|
Take-away meals
|
Peanut protein
|
ELISA
|
Liquid Egg
|
Alpha Amylase
|
Colorimetry
|
Oils and Fat
|
Acidity, Peroxide Value, Iodine
& Saponification Value
|
Wet Chemistry
|
Waters
|
Mineral Profile, Nitrate, Nitrite,
Ammonia, Heavy Metals, BOD &
COD
|
Documented in-house methods
|
Fish
|
Speciation
|
Electrophoresis
|
Food Contact Materials
|
Overall migration
|
Gravimetry
|
Note: UKAS accreditation is held for many but not all of the above methods
| |
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