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Irish Microbial Risk Assessment Network

Dr. Declan Bolton

Contact Details:

Dr Declan Bolton
Tel: +353 (0)1 8059539 
Email: declan.bolton@teagasc.ie
Qualifications: B.Sc (University College, Dublin) Ph.D. (University College Dublin) Graduate Diploma in Business (NCEA)   
Institute: Ashtown Food Research Centre 


Areas of Expertise:
Hazard Analysis and Critical Control Point (lead author of national beef, pork & lamb HACCP publications)

  • All food safety aspects of beef, pork, lamb and poultry slaughter and processing - Salmonella, Campylobacter, Yersinia, Listeria and E. coli O157
  • Consumer food safety, risk communication and the psychology of food safety
  • Escherichia coli O157 especially in relation to beef burger manufacture
  • Baseline studies as applicable to HACCP and risk assessment
  • The microbial safety of sous vide and minimally processed foods
  • Farm food safety systems (GMP, SOP and HACCP)
  • Food safety aspects of vegetables including organically grown produce
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Research Projects: CD013:

  • Research providing a knowledge base to support the sustainable development of the farmhouse cheese industry
  • The potential of radio frequency (RF) heating in the production of high quality meat products
  • HACCP (Hazard Analysis Critical Control Points) and hygiene auditing for Irish beef abattoirs
  • Chilling as a critical control point (CCP) in a beef HACCP plan
  • Development of a technique to determine the influence of aerial contamination on beef, pork and lamb carcases during slaughter
  • Control of blown pack spoilage in vacuum packaged beef
  • Investigations to establish the emergence of a range of new cytotoxic pathogens, associated with cattle in Ireland
  • Regulation of the acid tolerance response in Salmonella species and its effect on dietary control measures in cattle and pigs
  • Food safety challenges in Irish consumer refrigeration systems
  • A risk assessment and Hazard Analysis & Critical Control Point (HACCP) for the Irish Catering Industry.
  • European Union - Risk Analysis Information Network
  • Assessment and critical evaluation of antibiotic resistance transferability in food chain
  • Promoting food safety through a new integrated food risk analysis model
  • Sentinel surveillance of Campylobacter in Ireland
  • Food Safety Knowledge, Microbiology and Refrigeration Temperatures in Domestic Kitchens on the island of Ireland
  • Food Safety Knowledge, Microbiology and Refrigeration Temperatures in Restaurant Kitchens on the island of Ireland
  • [PEN] Pathogenic E. coli Network
  • Nutraceutical and Functional Food Bioactive Peptides in Beef, Bovine Offals and Fermented Meat Product
  • Additional Projects: · European Union - Risk Analysis Information Network
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Research Documents

  • Emerging Pathogenic Escherichia coli in Irish Cattle and in the Abattoir

  • Declan Bolton (2007) A Brief Overview of Blown Pack Spoilage - Relay Workshop 24.05.07

  • Pearce, R., Maunsell, B. and Bolton, D.J. (2006) Guidelines for Food Safety Control in Retail Establishments. Publisher: Teagasc – Ashtown Food Research Centre, Ireland. ISBN 1 84170 446 5

  • Maunsell, B. and Bolton, D.J. (2006) Food Risk Communication - Considerations for Food Safety Promotion Agencies. Publisher: Teagasc – Ashtown Food Research Centre, Ireland. ISBN 1 84170 447 3

  •  “Guidelines for Food Safety Control in Retail Establishments” 2006: Dr Blaithin Maunsell, EU-RAIN Project Administrator.

  • Bolton, D., Downey, G. and Maunsell, B (2006) NFC No 82 - Current food safety priorities: report on the European Union risk analysis information network (EU RAIN)

  • Pearce, R. and Bolton D. J. (2006) An investigation of the anti-microbial effect of a dairy extract (LactiSAL®) on Salmonella enterica Typhimurium and Escherichia coli O157:H7 on different beef carcass surfaces. Letters in Applied Microbiology (accepted for publication

  • Bolton, D.J. and Maunsell, B. (2006) Guidelines for domestic kitchen food safety. Publisher: Teagasc – Ashtown Food Research Centre, Ireland. ISBN 1 84170 445 8

  • Bolton, D., Pearce, R., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2005). Decontamination of pork carcasses during scalding and the prevention of Samonella cross-contamination. Journal of Applied Microbiology 94: 1036-1042 [2003] ISSN 1364-5072 10680 A1

  • Kennedy, J., Jackson, I.S., Blair, I.S., McDowell, D.A. and Bolton, D. (2005). Consumer food safety knowledge and the microbiological and temperature status of their refrigerators. Journal of Food Protection 68 (7): 1421-1430 11646 A1

  • Bolton, B.J., Maunsell, B. and Howlett, B. (2005) Beef Slaughter and Processing Food Safety. Teagasc - Ashtown Food Research Centre, ISBN: 1 84170 372 9

  • Bolton, B., Maunsell, B. and Howlett, B. (2005) Pork Slaughter and Processing Food Safety. Teagasc - Ashtown Food Research Centre, ISBN: 1 84170 399 0

  • Pearce, R. and Bolton, D. (2005). Excision versus sponge swabbing - a comparison of methods for the microbiological sampling of beef, pork and lamb carcasses. Journal of Applied Microbiology 98 (4): 896-900 ISSN 1364-5072 11645 A1

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  • Byrne, B, Dunne, Ms, Lyng, J. and Bolton, D. (2005). Microbiological carcass sampling methods to achieve compliance with 2001/471/EC and the new hygiene regulations. Microbiology 156: 104-106 ISSN 1350-0872 11668 A1

  • Kennedy, J., Jackson, I.S., Blair, I.S., McDowell, D.A., Cowan, C.A. and Bolton, D. (2005). Consumer Food Safety Knowledge: Segmentation of Irish Food Preparers Based on Food Safety Knowledge and Practice. British Food Journal 107 (7): 441-452 ISSN 0007-070X 11643 A1

  • Kennedy, J., Blair, I.S., McDowell, D.A. and Bolton, D. (2005). An investigation of the thermal inactivation of Staphylococcus aureus and the potential for increased thermotolerance as a result of chilled storage. Journal of Applied Microbiology 99(5): 1229-1235 ISSN 1364-5072 11647 A1

  • Tergny, A. and Bolton, D. (2005). Validation studies on an online monitoring system for reducing faecal and microbial contamination on beef carcasses. Food Control 17 (5): 378-382 11648 A1

  • NFC No 69 - Irish Domestic Food Safety Knowledge, Practice and Microbiology with Particular Emphasis on Staphylococcus aureus - Declan J. Bolton, Jean Kennedy, Cathal Cowan (2005) - Teagasc Final Report. ISBN: 1 84170 402-4.

  • Bolton, B., Maunsell, B. and Howlett, B. (2005) Lamb Slaughter and Processing Food Safety. Teagasc - Ashtown Food Research Centre, ISBN: 1 84170 400 8

  • Maunsell, B. and Bolton, D.J. (2005) Food safety guidance. Todays Farm 16: 34.

  • Howlett, Bolton and O'Sullivan (2005). Development of pre-requisite programmes and HACCP principles for Irish beef slaughterhouses. Teagasc, June 2005

  • Bolton, D.J. and Maunsell, B. (2004) Guidelines for food safety control in European restaurants. Publisher: Teagasc – The National Food Centre, Ireland. ISBN 1 84170 360 5

  • McDonagh, C., Maunsell, B., Bolton, D., Mahon, D., Gormley, R., and Gallaher, E. (2004) Ireland - the food island. The Irish Scientist 2004 Year Book 12, 32-33.

  • Maunsell, B. and Bolton, D.J. (2004) Guidelines for food safety management on farms. Publisher: Teagasc – The National Food Centre, Ireland. ISBN 1 84170 375 3

  • Bolton, D.J, Pearce, R.A., Sheridan, J.J., McDowell, D.A, Blair, I.S. and Harrington, D. (2004). Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination. Journal of Applied Microbiology 94, 1036 – 1042

  • Maunsell, B. and Bolton, D.J. (2004) European catering food safety: A Recipe for Success. Food Science and Technology 18, 37-38.

  • Bolton, D., Pearce, R., Sheridan, J.J., McDowell, D.A., Blair, I.S. and Harrington, D. (2003). Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination. Journal of Applied Microbiology 94: 1036-1042 ISSN 1364-5072

  • Byrne, C.M., O'Kiely, P., Bolton, D., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2003). Fate of Escherichia coli 0157-H7 during silage fermentation. Journal of Food Protection Vol 65 (12): 1854-1860

  • Bolton, D.J., Catarame, T., Byrne, C., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2002) - The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli 0157:H7 in beefburgers. Letter in Applied Microbiology 34: 139-143 ISSN 0266-8254

  • Bolton, D.J., Pearce, R.A., Sheridan, J.J., Blair, I.S., McDowell, D.A. and Harrington, D. (2002). Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems. ISSN 1364-5072

  • Bolton, D.J. and Sheridan, J.J. (2002) - Hazard analysis and critical control point (HACCP) for beef, pork and lamb slaughter - ISSN 0791-6477

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  • European Union - Risk Analysis Information Network - Declan Bolton - NFC

  • NFC No 50 - HACCP for Irish Beef, Pork and Lamb Slaughter - Bolton D.J., Sheridan J.J., (2002) - Teagasc Final Report, ISBN 1 84170 275 7

  • McGee, P., Bolton, D.J., Sheridan, J.J., Earley, B., Kelly, G. and Leonard, N. (2002) - Survival of Escherichia coli 0157:H7 in farm water: its role as a vector in the transmission of the organism within herds. ISSN 1364-5072

  • Byrne, C., Bolton, D.J., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2002) - Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli 0157:H7 in two commercial beef patty formulations. ISSN 0740-0020

  • NFC No 56 - Risk-based determination of Critical Control Points for Pork Slaughter - D. Bolton, J.J. Sheridan, R. Pearce (2002) ISBN 1 84170 289 7

  • Byrne, C., Bolton, D.J., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2002) - The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli 0157:H7 (NCTC 12900) in beefburgers. ISSN 0168-1605

  • Bolton, D.J., Doherty, A.M. and Sheridan, J.J. (2001). Beef HACCP: Intervention and non-intervention systems. International Journal of Food Microbiology 66: 119-120 ISSN 0168-1605

  • Mc Gee P., Bolton, D.J., Sheridan, J.J., Earley, B. and Leonard, N. (2001). The survival of Escherichia coli 0157:H7 in slurry from cattle fed different diets. Letters in Applied Microbiology Volume 32 152-155 ISSN 0266-8254

  • NFC No 29 - Control of Escherichia coli 0157:H7 in Beefburgers - Bolton, D., Byrne, C., Catarane, T. and Sheridan, J. (2001) - Teagasc Final Report, ISBN 1 84170 188 2

  • Bolton, D.J., McMahon. C., Doherty, A.M., Sheridan, J.J., McDowell, D.A., Blair, I.S. and Harrington, D. (2000). Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and in sous vide prepared minced and solid beef coooked in a commercial retort. Journal of Applied Microbiology 88: 626-632 ISSN 1364-5072

  • Byrne, C., Bolton, D.J., Sheridan, J.J., McDowell, D.A., Blair, I.S. and Harrington, D. (2000). The effects of pre-slaughter washing on the reduction of Escherichia coli 0157:H7 transfer from cattle hides to carcasses during slaughter. Letters in Applied Microbiology 30: 142-145 ISSN 0266-8254

  • Bolton, D.J., Shew-Ling, Y., Laubach, C., Kline, P., Oser, A.H. and Palumbo, S.A. (1999). Effect of dehairing operations on microbiological quality of swine carcasses. Journal of Food Protection 64: 1478-1481

  • Bolton, D.J., Byrne, C., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (1999). The survival characteristics of a non-toxigenic strain of Escherichia coli 0157:H7. Journal of Applied Microbiology 86: 407-411 ISSN 1364-5072

  • NFC No 06 - Escherichia coli 0157:H7: Implications for HACCP on the farm and in the abattoir - Bolton D.J., Byrne C., Sheridan J., Riordan D. (1999). - Teagasc Final Report, ISBN 1 84170 001 2.

  • Bolton, D.J., Oser, A.H., Cocoma, G.J., Palumbo, S.A. and Miller, A.J. (1999). Integrating HACCP and TQM reduces pork carcass contamination. Food Technology 35: 40-43

  • NFC No 01 - The Microbiological Safety and Quality of Foods Processed by the 'Sous Vide' System as a method of Commercial Catering (1998) - D. Bolton, C. McMahon, C. Byrne, J.J. Sheridan - NFC - ISBN 1 901138 410

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