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Researchers have unveiled a new database mapping the microbiomes of over 2,500 foods, revealing crucial insights into food safety, quality, and potential health impacts.
Organic, free-range, high animal welfare standards, and no hormones or antibiotics; a recent study shows that an appetite for these farm-level production practices is evident amongst a growing segment of Irish meat eaters.
Researchers at Teagasc and UCC are analysing dairy consumption patterns in Irish adults and have found that those who consume dairy tend to have healthier dietary behaviours.
15 June 2016 | By Victoria White, Digital Content Producer
Scientists have identified a heat-loving bacterium, called Thermus as the cause of pink discolouration defects in cheese...
3 March 2011 | By Geraldine Duffy, Head of Food Safety Department, Teagasc Food Research Centre
Food safety is critically important to the public health of the consumer and the economic sustainability of the agri-food sector. The consumer wants assurance that food is safe and for the food industry the economic implications and loss of goodwill associated with a food poisoning incident or scare has increased…
20 February 2009 | By Gerard Downey, Principal Research Officer, Teagasc, Ashtown Food Research Centre
Globalisation has been a significant factor behind the financial meltdown in which we all find ourselves now, but it has also led to significant changes in the variety and origin of the foodstuffs which line our supermarket shelves. In previous articles, I have discussed some analytical responses to the concerns…
31 January 2005 | By Dr Gerard Downey, TEAGASC, The National Food Centre, Ireland
NIR is widely used in food analysis with application to many sectors. In this article Gerry Downey addresses its value to the dairy industry. The dairy industry is of enormous financial significance in Ireland and many other European countries and it is currently undergoing a period of large scale rationalisation…
31 January 2005 | By Geraldine Duffy and Terese Catarame, Teagasc, The National Food Centre, Ireland
The microbiological analysis of food has an important role in assessment of the quality and safety of foods. There is a direct relationship between bacterial numbers and product shelf life as growth of bacteria can result in organoleptic changes in the food, including off-colours and off-odours, rendering it unacceptable to…
