Search

When cooking and serving minced meat burgers, cook them fully to guarantee any harmful microorganisms present, e.g. bacteria, are destroyed.

Investigation into the microbiological safety of ready-to-eat (RTE) cakes, pastries and desserts.

Samples were tested for Listeria monocytogenes, Shiga toxin-producing Escherichia coli (STEC),1 Salmonella and Escherichia coli.

This enforcement policy explains how food legislation is enforced in Ireland and describes the consequences of non-compliance.

Trans Fatty Acid Content in Processed Food Products in Ireland

This applies to all meat and foodstuffs that contain meat as an ingredient marketed in Ireland.

A cook-chill food is a food product produced using a cook-chill system with a shelf life not greater than five days.

The safety of beef burgers is dependent on sufficient cooking to ensure the destruction of pathogens.

Dietary Exposure to Fluoride in Adults and Children in Ireland

Fresh Produce Safety in Processing and Retail