Dublin Public Analyst’s Laboratory Sir Patrick Duns Hospital
Grand Canal St.
Dublin 2
Republic of Ireland
Tel: 00 353 1 6612022
Fax: 00 353 1 6628532
Email: palabdub@indigo.ie
Head of Laboratory: Mr. Kevin Moyles
No. Food Safety Staff: 27 Accredited by: NAB
Service Contract: Food Safety Authority of Ireland & Sanitary Authorities
Statutory Responsibility: Yes
Year Established: 1862
Accessibility: Environmental Health Officers, General Public, Private Contract, State Agencies, Veterinary Officers, Water Inspectors, Food Industry, Food Safety Authority of Ireland, Government Department(s), Health Board(s), Local Authorities & Other Laboratories
Type of Food Safety Work: Additives, Compositional, Contaminants (incl. process), Food Borne Pathogens, Food Complaints, General Food Quality, Labelling, Nutritional & Toxins
Techniques/Instrumentation used: AAS, Culture Methods, FIA, GC, GC-MS, HPLC, Immunoassay, LC-MS, Microscopy & UVS
Specialised testing: Biogenic amine determination & mycotoxins
Specialised equipment: VIDAS (automated microbiology instrument), GC-MS & LC-MS
Details of Food testing or/and Research carried out |
Sample Type
|
Test Parameter
|
Techniques
|
Various foods
|
Salmonella spp, S. aureus, Cl.
perfringens, B. cereus, L. monocytogenes, Listeria spp., E. coli, Vibrio spp., Y. enterocolitica, Campylobacter spp., E.coli, Enterobacteriaceae,
Coliforms & enterococci
|
Culture
|
Various foods
|
T.V.C. 37°C 24h, T.V.C 37degrees 48h, T.V.C 30degrees 72h, Water & Environmental Samples
|
Culture
|
Various foods
|
Various additives (preservatives, sweeteners, antioxidants, colours)
|
HPLC, GC, TLC, UV, CLASSICAL
|
Dairy products
|
Fat, protein, non fat milk solids, total acidity
|
Classical
|
Meat, cheese & vegetables
|
Nitrate/Nitrite
|
Cadmium Column/UV
|
Various foods
|
Compositional – fat, protein, carbohydrate, fibre, ash etc
|
Classical, HPLC, UV
|
Whiskey, brandy, vodka, gin, rum, liqueurs, cream liqueurs, wine & beer
|
% Alcohol
|
Distillation and pyknometry
|
Solid and liquid foods, fertilisers and feeding stuffs
|
Organic nitrogen
|
Kjeldahl method,
|
Meat & meat products, fruit, fruit products & wine
|
SO2
|
Distillation & titrimetry
|
Fish
|
Biogenic amines
|
HPLC
|
Apple juice/pulp
|
Patulin
|
HPLC
|
Cereals, figs & other foodstuffs
|
Ochratoxin-A
|
HPLC/Fluorescence
|
Juices & soft drinks
|
Sugars
|
HPLC
|
Foodstuffs
|
Organoleptic evaluation
|
Odour, Taste
|
Foodstuffs
|
Hydrocarbons
|
GC/FID
|
Foodstuffs
|
Foreign Body Identification
|
Microscopy
|
Cereals and cereal products
|
Ochratoxin A
|
HPLC
|
Specified foods
|
Fumonisins & Zearalenone
|
HPLC
|
Drinking water, bottled
water, dialysis water, & other environmental waters
|
Various parameters
|
Classical, HPLC, GC, FIA
|
Authentication of fruit juices, instant coffee & honey
|
Various parameters
|
Various Methods
|
Solid & liquid food stuffs, blood & serum
|
Various metals
|
AAS
|
Foodstuffs
|
General complaints
|
Various Methods
|
Spirits
|
Congeners
|
GC/FID
|
Various foods
|
Contaminants - miscellaneous
|
GC/HPLC
|
Nuts & nut products
|
Aflatoxins
|
HPLC
|
Research areas: Food chemistry, chemical residues, contaminants & toxins
|
|
Yüklə 0.62 Mb.