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Food and a primary link to human cancer: Developing techniques to measure a potent carcinogen present in cooked foods
Designing rapid and accurate tests for the carcinogenic compound, Acrylamide.
Interaction between B vitamins and homocysteine and its relevance to a food fortification programme
An investigation as to how much folate, B2 and B6 each matter for controlling homocysteine.
Profiling for abuse of anabolic agents in meat production
An inexpensive, accurate approach for detecting anabolic steroid abuse.
Consumer Focused Review of the Milk Supply Chain
How milk is produced, processed, sold and consumed on the island of Ireland.
Investigation of the presence of anti-nutritional and toxic compounds in Health Foods
An investigation into the presence of toxins in blue-green algae and herbal products.
Survey of retail smoked fish with particular reference to the presence of Listeria monocytogenes
This study examined the presence of Listeria monocytogenes in ready-to-eat smoked fish purchased from retail outlets across Ireland.
Surveillance of Foodborne Pathogens on the island of Ireland
This research project assessed the foodborne pathogen surveillance systems on the island of Ireland, covering human, food, and animal domains.
Consumer Focused Review of the Beef Food Chain
The review outlines the beef industry on the island, the basic processes by which both domestic and imported beef enters the consumer food chain, and the controls in place to protect consumers from potential risks.
Food safety education: a cross-border, comparative study of food risk perception in post-primary schools
The prevalence of obesity worldwide has increased dramatically over the last few decades. Poor dietary habits and low levels of exercise in adolescence are often maintained into adulthood where they can impact on the incidence of obesity and chronic diseases.
