Critical food safety issues in the meat supply chain: Technology Transfer Seminar

Date: 24 November, 2015

Venue: Crowne Plaza Hotel, Blanchardstown, Dublin, D15T1FD

Time: 09:45-15:00

Focus of the seminar

The seminar will capitalize on the expertise and knowledge of the safefood Knowledge Networks and provide insights into the most important current and emerging food safety issues that have the potential to impact on the meat supply chain. Speakers will highlight these hazards but also discuss potential solutions for the meat industry. The event will conclude with be a debate and open discussion on balancing the expectations of production, sustainability and food safety.

Who should attend

The seminar will be of interest to all those working in the production and processing sectors of the meat food chain on the island of Ireland, and also retailers, regulators, policy makers and academia. It will be of particular interest to all food safety specialists.


For programme and speaker information visit Teagasc.  

A nominal fee of €50 per deligate will applyTo register please email or phone Margaret on 00353 (0)1 805 9502.


Time Topic Speaker
09:50 Registration (Tea and coffee)
10.20 Morning session: Microbial Hazards and Risks
10.20 Introduction

Chair: Ita White
Teagasc Food Research Centre

10:30 VTEC

Geraldine Duffy,

Teagasc Food Research Centre

11.00 Campylobacter

Declan Bolton,

Teagasc Food Research Centre

11:30 Listeria

Kieran Jordan,

Teagasc Food Research Centre

12.00 Salmonella

Francis Butler,

University College Dublin

12:30 Light Lunch
13:25 Afternoon session: Chemical Hazards and Risks
13:25 Introduction

Chair: James McIntosh,


13:30 Biotoxins

Katrina Campbell,

Queen’s University Belfast

14:00 Chemical Residues 

Chris Elliott,

Queen’s University Belfast


Open discussion on critical

food safety issues

Moderator: Gerry Downey, Teagasc Food Research Centre


Declan Bolton, Teagasc Food Research Centre

Cormac Healy, FDII

15:00 Close