A harmonised system for approval and monitoring private laboratories testing for foodborne pathogens

• Project start date: 1 May 2005
• Project status: Completed
• Project type: Food safety
• Discipline: Microbiology and food hygiene
• Author/s: Dr John Egan, Department of Agriculture, Food & the Marine, Dublin
• Collaborator/s: Dr Nola Leonard, University College Dublin, Dr Stanley McDowell, Agri-Food and Biosciences Institute, Belfast

Research objective

To establish a comprehensive database (FoodMicro Database) to monitor microbiological testing in the Republic of Ireland's (ROI) food industry.

This database aimed to consolidate data from private and official laboratories on foodborne pathogens to enhance food safety from production to consumption. By standardising reporting and compiling detailed information, the project aimed to improve risk assessment and regulatory oversight, ensuring high standards of food safety and public health protection.

Outputs

Research report

• Title: FoodMicro Database
• Date: 13 October 2006
• Summary: The food industry on the island of Ireland carries out extensive testing of their food products but results of these analyses are not normally released for public evaluation.
• Findings:
  • Data collection: Over 300,000 microbiological tests were collected from various food categories.
  • Food categories: Data were organised into categories such as raw meat, dairy products, eggs, and environmental samples.
  • Pathogens monitored: The primary focus was on detecting Salmonella, Listeria, Campylobacter, and verocytotoxigenic Escherichia coli (VTEC) O157.
  • Private laboratory involvement: 25 private laboratories contributed to the database, providing a wide range of test data.
  • Confidentiality: Data confidentiality was maintained, with only summary data being used for regulatory analysis, except in food safety issues.
• Recommendations:
  • Standardised reporting: Continue using a uniform reporting template to ensure consistency and accuracy in data collection.
  • Enhanced cooperation: Maintain and strengthen the collaboration between private laboratories, food producers, and regulatory agencies.
  • Public health monitoring: Utilise the database for ongoing monitoring of food safety trends and potential public health risks.
  • Transparency and communication: Ensure that relevant summary data are shared with stakeholders to inform risk assessment and regulatory decisions.
  • Expansion and updates: Regularly update the database and consider expanding the categories and pathogens monitored to enhance coverage and effectiveness.

Other outputs

E. Jordan, J. Egan*, C. Dullea, J. Ward, K. McGillicuddy, G. Murray, A. Murphy, B. Bradshaw, N. Leonard, P. Rafter, S. McDowell. “Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004”. International Journal of Food Microbiology 112 (2006) 66–70.