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The aim of this survey was to investigate the microbiological safety of ready-to-eat, pre-cut and pre-packaged fresh herbs and salad leaves sampled from retail establishments in Ireland.

Over a 12-month period from June 2012 to June 2013, 600 samples of raw milk and in-line raw milk filters from 211 farms across Ireland were tested for a range of pathogens and indicator organisms including Salmonella species, verocytotoxin producing Escherichia coli (VTEC), Listeria monocytogenes, C...

This guidance document provides information for Irish industry and for enforcement officers on the European Union (EU) and national legislation related to chemical contaminants in food.

Irradiation is a physical treatment where food is exposed to a defined dose of ionising radiation.

The Regulation aims to enhance food safety and facilitate fair trade by harmonising microbiological criteria that can be used to assess the acceptability of food.

Sous vide is a method of cooking where food is vacuum packaged in a plastic pouch and heated in a temperature controlled water bath for a defined length of time.