Details of the four microbiological surveys undertaken in 2003 are outlined in Table 1. Topics were agreed following consultation with Environmental Health Officers (EHOs) and the Official Food Microbiology Laboratories (OFMLs). The surveillance study on the bacteriological quality/safety of cooked crustaceans and molluscan shellfish was undertaken as part of the EU Coordinated Programme for the Official Control of Foodstuffs 2003 (outlined in Commission Recommendation 2003/10/EC).
Table 1: National Microbiological Surveillance 2003
| Period | Topic | Microbiological parameters tested |
|---|---|---|
| January - March 2003 | Microbiological quality/safety of pre-packed cooked sliced ham Executive Summary and Report |
Aerobic Colony Count Enterobacteriaceae Listeria monocytogenes |
| April - June 2003 | Bacteriological Quality/Safety of Cooked Crustaceans and Molluscan Shellfish This survey was undertaken as part of the EU Coordinated Programme for the Official Control of Foodstuffs 2003 Executive Summary and Report |
Salmonella spp. Staphylococcus aureus Escherichia coli Vibrio parahaemolyticus |
| July - September 2003 | Bacteriological safety of eggs produced under the Bord Bia Egg Quality Assurance Scheme (EQAS) Executive Summary and Report |
Salmonella spp. |
| October – December 2003 | Microbiological quality and safety of pre-prepared rice Executive Summary and Report |
Bacillus cereus Aerobic Colony Count Enterobacteriaceae |
Acknowledgments
The FSAI would like to acknowledge the Environmental Health Officers (EHOs) from the various health boards for their work in sample collection and completion of questionnaires and the Official Food Microbiology Laboratories (OFMLs) for analysis of the samples.