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Search over 130 research projects commissioned by safefood since 2000.
1. Microbiology & Food Hygiene
Consumers
- 1101 A study of domestic fridges on the island of Ireland
- 1102 Assessment of the ability of dishcloths to spread harmful bacteria to other kitchen surfaces and det
- 1103 The microbiological status of household dishcloths and associated consumer hygiene practices on the
- 1104 Communicating to Consumers about Food Hazards in the Home
- 1105 Determination of the appropriate cooking regimes for recommendations for the safe roasting/cooking o
- 1106 Persistence and dissemination of Salmonella and Campylobacter in domestic kitchen environments
- 1107 Understanding consumer behaviour in the usage of hand sanitisers and establishing their efficacy
- 1108 Assessment of the critical control points during domestic food preparation on the island of Ireland
- 1109 To determine the food hygiene indicators that can be used by customers to objectively judge hygiene
- 1110 Food safety knowledge, microbiology and refrigeration temperatures in domestic kitchens on the islan
- 1111 Food safety education: a cross-border, comparative study of food risk perception in post-primary sch
- 1112 Factors influencing the efficacy of food risk and dietary communications directed at young people
- 1113 Novel strategies for food risk communication
- 1114 The development of a risk communication model based upon food safety behaviours in the home to facil
- 1115 Assessment of the standards of food hygiene observed in household kitchens on the island of Ireland.
- 1117 Assessment of the safety of sous vide cooking at lower temperatures
- 1118 Assessment of the use of meat thermometers by consumers on the island of Ireland
- 1119 An investigation of hand washing facilities in various settings on the island of Ireland
- 1120 Food safety advice for vulnerable patients/residents in healthcare settings on the island of Ireland
- Prepared convenience foods and associated food safety risks
Foodborne Disease
- 1301 Epidemiology and molecular analysis of norovirus outbreaks in Ireland
- 1302 Gastrointestinal symptoms in Ireland, North and South — a survey of general practitioners
- 1303 Acute Gastroenteritis in Ireland, North and South — a telephone survey
- 1304 Development of a training pack to allow General Practitioners to develop their role in the preventio
- 1305 Economic impact of gastroenteritis in Ireland
- 1306 Foodborne viruses – current trends, including prevalence of norovirus and hepatitis A in fresh produ
Campylobacter
- 1401 Control of Campylobacter in poultry: development of a dissemination programme for lessons for farmer
- 1402 Survey to determine the presence of Salmonella and Campylobacter in retail packs of raw chicken purc
- 1403 A comparative study of thermophilic Campylobacter isolates of clinical and food origin using genotyp
- 1404 Sentinel surveillance of Campylobacter in Ireland
- 1405 Consumer acceptability of poultry decontamination methods on the island of Ireland
Listeria
- 1502 A survey of retail cold sliced meats with particular reference to the presence of Listeria monocytog
- 1503 Survey of retail smoked fish with particular reference to the presence of Listeria monocytogenes
- 1504 Establishment of the prevalence of Listeria monocytogenes in both specified food samples and faecal
- 1505 Genetic analysis of resistance to detergents and industrial cleaning solutions in Listeria monocytog
- 1506 Listeria monocytogenes in low pH foods: an examination of the influence of food constituents on surv
- 1507 The validation of the Qualicon ABAX® system for use as an accredited rapid method for the detection
- 1508 Risk profiling Listeria in ready-to eat foods (RTE) and determination of control strategies and prac
Salmonella
VTEC
General Food Microbiology
- 1801 Surveillance of dairy herds for emerging pathogens - Salmonella, Campylobacter, Listeria, Enterobact
- 1802 Arcobacter spp. in retail foodstuffs in Ireland: optimising isolation procedures and an investigatio
- 1803 A study of the factors controlling the survival, germination and outgrowth of Bacillus cereus in ric
- 1804 Laboratory detection of Cryptosporidium parvum in foodstuffs - an inter–laboratory evaluation study
- 1805 Epidemiological assessment of Mycobacterium avium subsp. paratuberculosis (MAP) in target herds
- 1806 Incidence and survival of potential human pathogens in the production of the common cultivated mushr
- 1807 Development of rapid tests for the detection of Mycobacterium paratuberculosis and their use to dete
- 1808 Detection and molecular characterization of selected pathogenic organisms isolated from unpasteurise
- 1809 A harmonised system for approval and monitoring private laboratories testing for foodborne pathogens
Risk Communication
2. Chemistry & Toxicology
Consumer Choice
- 2101 Protecting consumer choice: ensuring the provenance of artisan foods produced on the island of Irela
- 2102 An investigation into the usage of Monosodium Glutamate in the ethnic food catering industry
- 2103 Investigation of the presence of anti-nutritional and toxic compounds in Health Foods
- 2104 Survey of artificial colours in selected ethnic foods in takeaways
Food Sensitivity
- 2507 Communicating Allergen Information to Consumers on the island of Ireland
- 2201 Food security for the food sensitive consumer on the island of Ireland
- 2202 A survey to ascertain the ability to purchase a gluten-free meal on request in a restaurant setting
- 2203 Socioeconomic cost of food hypersensitivity on the island of Ireland
- 2204 A compendium of food chain statistics for the island of Ireland
- 2205 An investigation of the adventitious presence of four legislated food allergens in prepacked food
Food Fraud
- 2301 Exploration of novel technologies to provide rapid and cost-effective methods for counteracting food
- 2302 Profiling for abuse of anabolic agents in meat production
- 2303 Development of a screening system capable of detecting a broad range of toxic and illegal drugs in r
- 2304 Vulnerability Management Initiatives
Agri-Food Resilience
- 2400 An assessment of food safety knowledge and skills requirements of food sector SMEs on the island of
- 2401 Development of a Risk Register for both the Pig and Poultry Meat Sectors on the island of Ireland: Food Hazard Select
- 2402 The impact of climate change on food safety: an island of Ireland perspective
- 2403 Nanotechnology in the agri-food industry on the island of Ireland: applications, opportunities and c
- 2404 Development of a Prototype Assay for Azaspiracid Detection in Shellfish
- 2405 Poultry meat: improving food safety by improving chemical residue surveillance
- 2406 Investigation into the potential food safety, economic, and environmental impacts of climate change
- 2407 Mapping the dairy supply chain on the island of Ireland
- 2401 An evaluation of the Impact of the safefood on-Farm Coccidiostat Usage Guidelines
Analytical Capacity Building
- 2501 LC-MS-MS method optimisation for determination of malachite & leuco-malachite green in farmed finfis
- 2502 The quantification of genetically modified (GM) soya and maize in selected foods and authentication
- 2503 The introduction and set-up of the biodetection systems DR-CALUX cell culture assay for the detectio
- 2504 Food and a primary link to human cancer: developing techniques to measure a potent carcinogen presen
- 2505 A meat speciation survey of selected meat products at retail level
- 2506 The Introduction and set-up of a High Performance Liquid Chromatography (HPLC) system for the detect
3. Nutrition & Healthy Eating
General Nutrition & Healthy Eating
- 3608 Review of International Practice on Building ‘Sustainability’ into National Healthy Eating Guidelines and Practical Implications for Policy
- 3607 Fiscal and pricing policies related to food and non-alcoholic drinks: a review of the evidence
- 3101 The cost of overweight and obesity on the island of Ireland
- 3102 Consumer understanding of food portion sizes
- 3103 Good days and bad days: an investigation of the habits of shoppers when they do or don't buy healthy
- 3104 Children and adolescents drinks consumption
- 3105 A cross-sectional study of an Irish population estimating dietary salt intake, and its association w
- 3106 Analysis of the National Children’s Survey
- 3107 Longitudinal study of changes in BMI [...] in cohorts of school-going Irish adolescents
- 3108 A systematic review of the effectiveness of social marketing models in communicating nutrition and f
- 3110 Lifetime costs of childhood overweight & obesity
- 3111 Do nutrient and health claims have an impact on the perceived healthiness and the amount of foods/me
- 3112 Investigation into the balance of healthy versus less-healthy food promotions among Republic of Irel
- 3113 Weaning practices on the island of Ireland
- 3114 Managing food on shift work
- 3115 The impact of cooking and related food skills on healthiness of diets
- 3116 Portion control tools - Do they work in practice?
- 3118 Food supplements - exploring our reasons for taking them
- 3117 What's on offer? Food for our kids in social spaces
- 3119 What's on your child's plate? Food portion sizes and the proportion of different food groups eaten b
- 3120 Why are adults giving food treats to children?
- 3109 Dietary strategies for achievement of nutritional goals for healthy eating: towards evidence based p
Eating Outside Of The Home
- 3119 Exploring the world of food - the perspective of famililes with children
- 3201 Nutrition Take Out series – wrap style sandwiches and Indian takeaway foods
- 3202 Nutrition Take Out series – pizza, burgers and Chinese takeaways
- 3203 Salt levels in ready-to-eat soup purchased in catering establishments
- 3204 Family eating out events "outside of the home
- 3205 Hit on Health: a healthy food initiative in takeaway/fast-food outlets
Health Professionals
Education Settings
- 3401 Early school leavers: a needs assessment from a nutrition perspective
- 3402 Food Marketing and the preschool child
- 3403 To develop a validated nutrition evaluation and nutrition information resource for the pre-school se
- 3404 Communicating the healthy eating message: Use of an interactive multi-media CD-ROM for the preventio
Food Poverty
Miscellaneous Nutrition & Healthy Eating
- Food messaging to children and adolescents – what works?
- 3601 The effect of y-tocopherol (y-T) supplementation on y-t status, antioxidant capacity and nitrosative
- 3602 An investigation of the effects of lutein and zeaxanthin supplementation on inflammatory markers, ox
- 3603 Interaction between B vitamins and homocysteine and its relevance to a food fortification programme
- 3604 An investigation of the potential application of cDNA array technology in testing the efficacy and s
- 3605 Folate status in pregnant women: current situation on the island of Ireland
- 3606 Iodine status: Is there a public health issue on the island of Ireland?
4. Consumer Focused Reviews
All
- 4101 Consumer focused review of men’s food behaviour
- 4102 Consumer focused review of the chicken food chain
- 4103 Consumer focused review of food behaviours
- 4104 Consumer focused review of the finfish food chain
- 4105 Consumer focused review of where our food comes from
- 4106 Consumer focused review of the pork supply chain
- 4107 Consumer focused review of the milk supply chain
- 4108 Consumer focused review of the beef food chain
- 4109 Consumer focused review of the fruit and vegetable food chain
