A Comparative Study of Thermophilic Campylobacter Isolates of Clinical, Food and Pet Origin

Recent research, funded by safefood, has indicated a high occurrence of the food poisoning bacterium, Campylobacter in raw poultry, particularly chicken, with 49.9% of retail samples of raw chicken testing positive for the bacterium.

A review of coccidiostat residues in poultry

safefood, the Food Safety Promotion Board, is responsible for increasing food safety awareness and for supporting north/south scientific co-operation. safefood is currently funding a project entitled "Poultry Meat: improving food safety by improving chemical residue surveillance". This joint project between the Veterinary Sciences Division, Queen's University, Belfast and the National Food Centre, Teagasc, Dublin, is addressing the problem of anti-coccidial drug residues in poultry meat and eggs through an all-island research and residue testing initiative. The project started in 2001 and will continue until 2004. Poultry have a high susceptibility to the parasitic disease, coccidiosis. Because of this susceptibility, veterinary drugs, commonly known as coccidiostats are routinely used in intensively-reared poultry. The coccidiostats are potent drugs and, where residues occur in food, they may exacerbate certain coronary disease conditions. It is important, therefore, for poultry and egg producers to prevent the occurrence of residues of coccidiostats in food products.