Publications Results

The ABC to BBQs

Date: 2006. When planning a barbecue this summer, bear in mind these simple rules so your friends, family and neighbours go home with memories of a good time - not a bug to remember you by!


How much salt is good for you?

Date: 2005. We all know that too much salt is bad for our hearts. But the fact is that even if you completely stopped adding salt to your food you’d still be 100% over the recommended daily allowance. How?

A study of domestic fridges on the island of Ireland

Date: August, 2015. Temperature control, design and consumer practices.

How clean is your dishcloth?

Date: July, 2015. Investigating the types, and microbiological status, of “in-use” dishcloths by collecting equal numbers from households on the island of Ireland.

Think... before you drink... unpasteurised milk

Date: 2002. Routine tests do not specifically check for E. coli, Salmonella and other potentially harmful bacteria which may be present in unpasteurised milk.

What you need to know about Campylobacter

Date: 2004. Campylobacter is a bacterium found in the intestines of many types of animals and is the most common bacterial cause of diarrhoeal illness.

Research portfolio

Date: July, 2015. A bank of information on the research projects that safefood has commissioned since 2006 across key subject areas.

The cost of a healthy food basket

Date: June, 2015. This report focuses on food, one of the 16 elements of the Minimum Essential Standard of Living (MESL) data.

What you need to know about E. Coli 0157

Date: 2002. E. coli O157 belongs to a large group of bacteria called Escherichia coli (or E. coli for short). Many E. coli are harmless and they occur naturally in the gut of animals and humans.

What you need to know about Salmonella

Date: 2002. Salmonella is a bacterium commonly found in the intestines of humans and animals. It can also be found on raw meats, poultry, eggs and in unpasteurised milk.

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