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Irish Microbial Risk Assessment Network

Dr. James J Sheridan

Contact Details:

Dr. James J. Sheridan
Tel: +353 (0)1 8059500   
Email:  
Qualifications: M.A., M.Sc (TCD), PhD (UCD)
Institute: UCD 


Areas of Expertise

  • Risk assessment and HACCP systems for fresh meat processing

  • Heating as a means of sterilisation of foods

  • The influence of stress on bacterial growth

  • Pathogen growth and control on foods

  • Antibiotic resistance genes and their influence on pathogen growth

  • Rapid diagnostic techniques for pathogenic and spoilage organisms

  • Packaging of foods to extend product shelf-life


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Research Projects

 

  • Verocytotoxigenic E.coli (including E coli O157:H7) in beef and beef products
  • Automated diagnostic tests for foodborne pathogens
  • Chilling as a critical control point (CCP) in a beef HACCP plan
  • Investigations to establish the emergence of a range of new cytotoxic pathogens, associated with cattle in Ireland
  • Application of biotechnology to control of spoilage and foodborne pathogens on meat.
  • Predicting microbial death during heat treatments on foods
  • Development and application of a TTI based safety monitoring and assurance system for chilled meat products
  • Verocytoxigenic E.coli 0157:H7 (VTEC) isolates from food, animals and humans
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Research Documents

  • Prendergast, D.M., Rowe, T.A. and Sheridan, J.J (2007) Survival of Listeria innocua on hot and cold beef carcass surfaces - Journal of Applied Microbiology 10-Sep-2007, doi: 10.1111/j.1365-2672.2007.03523.x

  • Sheridan, J.J. and Prendergast, D.M. (2005) Food Safety Microbiology: some research priorities for the future. International workshop: “Quality management of the chill chain” 16th December, Training Center of the National Bank of Greece, Poseidonos Avenue 41-43, 16675, Glyfada, Athens, Greece, p: 4

  • Crowley, K.M., Prendergast, D. M., Sheridan, J.J, McDowell, D.A. and Blair, I.S. (2005) Comparison of the survival of E. coli on beef caracass surfaces with that of excised beef pieces 35th Research Conference Food, Nutrition and Consumer Sciences, University College Cork

  • Sheridan, J.J. and Prendergast, D.M. (2005) Growth of microorganisms on meat: surface versus submerged [broth] growth, microbial interactions and the future of microbiological criteria. Safety and shelf life assessment of meat products in Europe. International symposium 18th February. ‘De Reehorst’ Ede, The Netherlands.

  • Moriarty, E.M., Duffy, G., McEvoy, J.M., Caccio, S., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2005). The effect of thermal treatments on the viability and infectivity of Cryptosporidium parvum on beef surfaces. Journal of Applied Microbiology 98, 618-623 ISSN 1364-5072 10655 A1

  • O'Brien, S., Duffy, G., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2005). Detection and recovery rates achieved using direct plate and enrichment / immunomagnetic separation methods for Escherichia coli O157:H7 in minced beef and on bovine hide. Letters in Applied Microbiology 41: 88-93 ISSN 0266-8254 10919 A1

  • Kinsella, K., Sheridan, J.J., Rowe, T., Butler, F., Delgado, A., Quispe-Ramirez, A., Blair, I.S. and McDowell, D.A. (2005). Impact of a novel spray chilling system on surface microflora, water activity and weight loss during beef carcass chilling. Food Microbiology 00 00 ISSN 0740-0020 10918 A1

  • McEvoy, J.M., Duffy, G., Moriarty, E.M., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2005). The prevalence and characterisation of Cryptosporidium spp. in beef abattoir water supplies. Water Research 39: 3697-3703 ISSN ISSN 0043-1354 11674 A1

  • Moriarty, E.M., McEvoy, J.M., Lowery, C.J., Thompson, H.P.,, Finn, M., Sheridan, J.J., Blair, I.S., McDonnell, D.A. and Duffy, G. (2005). Prevalence and characterisation of Cryptosporidium species in cattle faeces and on beef carcasses at slaughter. Journal of Applied Microbiology 98, 618-623
    Logue, C., Sheridan, J.J. and Harrington, D. (2005). Studies of steam decontamination of beef inoculated with Escherichia coli O157:H7 and its effect on subsequent storage. Journal of Applied Microbiology 1-11 [2004] ISSN 1364-5072 10681 A1

  • McEvoy, J.M., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2005). Microbial contamination on beef in relation to hygiene assessment based on criteria used in EU Decision 2001/471/EC. International Journal of Food Microbiology 92: 217-225 [2004] ISSN 0168-1605 10682 A1

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  • Crowley, H., Cagney, C., Sheridan, J.J., Anderson, W., McDowell, D.A., Blair, I.S., Bishop, R.H. and Duffy, G. (2005). Enterobacteriaceae in beef prodeucts from retail outlets in the Republic of Ireland and comparison of the presence and counts of E. coli O157:H7 in these products. Food Microbiology 22, 409-414 ISSN 0740-0020 10657 A1

  • 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

  • Duffy, G., O'Brien, S., Carney, E., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2005). Characterisation of E. coli O157:H7 isolates from bovine hide and beef trimming in Irish abattoirs by pulsed field gel electrophoresis. Journal of Microbiological Methods 60, 375-382 10658 A1

  • O'Hanlon, K., Catarame, T, Sheridan, J.J., Blair, I.S., McDowell, D.A. and Duffy, G. (2005). Comparison of a real-time PCR and an IMS/cultural method to detect VTEC O26 and O111 in minced beef in the Republic of Ireland. Food Microbiology 22: 553-560 ISSN 0740-0020 11675

  • Earley, B., McGee, P., Scott, L., Sheridan, J.J. and Leonard, N. (2005). Horizontal transmission of Escherichia coli 0157:H7 during cattle housing. Journal of Food Protection 67(12): 2651-6 10379 A1

  • Crowley, K.M., Prendergast, D.M., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2005) The effects of aerobic and vacuum packed storage conditions on the shelf life of minced beef stored at 5oC. Proceedings of the International Conference: The Science of Food Safety and Nutrition, Croke Park Stadium, Dublin, 1st – 2nd December p:132

  • Carney, E., O'Brien, S., Sheridan, J.J., McDowell, D.A., Blair, I.S. and Duffy, G. (2005). Prevalence and level of Escherichia coli O157:H7 on beef trimmings, carcasses and boned head meat at a beef slaugfhtering plant. Food Microbiology 23: 52-59 ISSN 0740-0020 10917 A1

  • Mccann, M., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2005). Effects of steam pasteurisation on Salmonella typhimurium DT 104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken. Journal of Food Engineering 00 00 ISSN 0260-8774 10915 A1

  • O'Brien, S., Duffy, G., Carney, E., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2005). Prevalence and numbers of Escherichia coli O157:H7 on bovine hides at a beef slaughter plant. Journal of Food Protection 68 (4): 660-665 10920 A1

  • Walsh, C., Duffy, G., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2005). Thermal resistance of antibiotic-resistant and antibiotic-sensitive Salmonella spp on chicken meat. Journal of Food Safety 25: 288-302 ISSN 01 49 6085 11678 A1

  • Sheridan, J.J. and Prendergast, D.M. (2005) Food safety microbiology: Research priorities for the future. Proceedings of the International Conference: The Science of Food Safety and Nutrition, Croke Park Stadium, Dublin, 1st – 2nd December p:66-73.

  • Prendergast, D. M., Sheridan, J.J, Daly, D.J., McDowell, D.A. and Blair, I.S. (2004). Dissemination of central nervous system tissue during the slaughter of cattle in three Irish abattoirs. The Veterinary Record 154: 21-24.

  • Prendergast, D. M., Sheridan, J.J, Daly, D.J., McDowell, D.A. and Blair, I.S. (2004). The use of a marked strain of Pseudomonas fluorescens to model the spread of brain tissue to the musculature of cattle after shooting with a captive bolt gun. Journal of Applied Microbiology 96: 437-446.

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  • Cagney, C., Crowley, H., Duffy, G., Sheridan, J.J., O'Brien, S., Carney, E., Anderson, W.A., McDowell, D.A. and Blair, I.S. (2004). Prevalence and numbers of Escherichia coli O157:H7 in minced beef and beef burgers from butcher shops and supermarkets in the Republic of Ireland. Food Microbiology 21: 203-213 ISSN 0740-0020 9814

  • Fitzmaurice, J., Duffy, G., Kilbride, B, Sheridan, J.J., Carroll, C. and Maher, M. (2004). Comparison of a membrane surface adhesion recovery method with an IMS method for use in a polymerase chain reaction method to detect Escherichia coli O157:H7 from minced beef. Journal of Microbiological Methods 59: 243-252 9850

  • McEvoy, J.M., Sheridan, J.J. and McDowell, D.A. (2004). Major pathogens associated with the processing of beef. Food Safety Express Vol 2: 57-80 9839

  • Crowley, H., Lenahan, M., Sheridan, J.J. and Sweeney, T. (2004). The prevalence and characterisation of Verocytotoxigenic E. coli O157:H7 strains in pigs and sheep in the Republic of Ireland and their similarity to human and bovine isolates. In: Safefood Research Network on Verocytotoxigenic E. coli [VTEC] on the island of Ireland, The National Food Centre Teaga, 01-Oct-2004, Presentation 9838

  • Lenahan, M., Crowley, H., Sheridan, J.J. and Sweeney, T. (2004). The prevalence and characterisation of Verocytotoxigenic E. coli O157:H7 strains in pigs and sheep in the Republic of Ieland and their similarity to human and bovine isolates. In: Annual Student Seminar, The National Food Centre Teaga, 24-Sep-2004, Abstract 9837

  • Prendergast, D., Rowe, S. and Sheridan, J.J. (2004). Survival of Pseudomonas fluorescens on hot and cold beef carcass surfaces. In: Thinking Beyond Tomorrow: a safe and nutritious food chain for the consumer, UCD, Dublin, Ireland, 17-Jun-2004, page 170 9833

  • Fitzmaurice, J., Glennon, M., Duffy, G., Sheridan, J.J., Carroll, C. and Maher, S. (2004). Real-time qualitative and quantitative assays for the detection and quantification of VT 1 ad VT 2 in E. coli O157:H7. Molecular Microbiology 18: 123-132 9817

  • Prendergast, D. M., Daly, D.J., Sheridan, J.J, McDowell, D.A. and Blair, I.S. 2004. The effect of abattoir design on aerial contamination levels and the relationship between aerial and carcass contamination levels in two Irish beef abattoirs.

  • Sheridan, J.J. (2004). Risk reduction and prevention strategies towards pathogen free food in Ireland. In: Thinking Beyond Tomorrow: a safe and nutritious food chain for the consumer, UCD, Dublin, Ireland, 17-Jun-2004, pp 45-55 9836

  • McEvoy, J.M., Duffy, G., Moriarty, E.M., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2004). Effect of a commercial freeze / tempering process on the viability of Cryptosporidium parvum occysts on lean and fat beef trimmings. Meat Science 67: 559-564 ISSN 0309-1740 9818

  • Prendergast, D.M., Rowe, T.A. and Sheridan, J.J. (2004) Survival of Pseudomonas fluorescens on hot and cold beef carcass surfaces. Proceedings of the International Food Conference: thinking beyond tomorrow, Dublin, 17th – 18th June p:170.

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  • Sheridan, J.J. (2004). Decontamination of carcasses. Environmental Science and Technology Vol 1; 389-396 ISSN 0013-936X 9841

  • Scott, L., McGee, P., Leonard, N., Sheridan, J.J. and Earley, B. (2004). Horizontal transmission of Escherichia coli O157:H7 during cattle housing. In: COST Action 920 Meeting: Foodborne zoonosis - a coordinated foodchain approach, University of Bologna, Italy, 01-Sep-2004, page 15 9835

  • O'Hanlon, K., Catarame, T.M.G., Duffy, G., Sheridan, J.J., Blair, I.S. and McDowell D.A. (2004). Rapid detection and quantification of E. coli O157:H7 / O26 / 111 in minced beef by real-time PCR. Journal of Applied Microbiology 96: 1013-1023 ISSN 1364-5072 9815

  • Moriarty, E.M, McEvoy, J.M., Duffy, G., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2004). Development of a novel method for isolating and detecting Cryptosporidium parvum from lean and fat beef carcass surfaces. Food Microbiology 21: 275-282 ISSN 0740-0020 9816

  • Scott, L., McGee, P., Sheridan, J.J., Earley, B. and Leonard, N. (2004). Horizontal tramsmission of Escherichia coli O157:H6 during cattle housing. In: Safefood Research Network on Verocytotoxigenic E. coli [VTEC] on the island of Ireland, The National Food Centre, Teag, 01-Jun-2004, page 10 9834

  • McEvoy, J.M., Doherty, A., Sheridan, J.J., Thompson-Carter, F.M., Garvey, P., McGuire, L., Blair, I.S. and McDowell, D.A. (2003). The prevalence and spread of Escherichia coli 0157:H7 at a commercial beef abattoir. Journal of Applied Microbiology 95: 256-266 ISSN 1364-5072

  • Prendergast, D.M., Rowe,T.A and Sheridan,J.J. 2003. Attachment of Pseudomonas fluorescens to cold and hot beef surfaces. The National Food Centre Annual Research Report p:56-57

  • 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

  • McEvoy, J.M., Doherty, A., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2003). The prevalence of Salmonella spp. In bovine faecal, rumen and carcass samples at a commercial abattoir. Journal of Applied Microbiology 94,693-700 ISSN 1364-5072

  • 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

  • NFC No 62 - A Study of Cryptosporidium Parvum in Beef - Duffy G., McEvoy J., Moriarty E.M., Sheridan J.J. - ISBN 1 84170 337 0

  • Catarame, T, O'Hanlon, K., Duffy, G., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2003). Optimisation of enrichment and plating procedures for the recovery of E. coli 0111 and 026 from minced beef. Journal of Applied Microbiology 95: 949-957 ISSN 1364-5072

  • Prendergast, D.M., Sheridan, J.J, Daly, D.J., McDowell, D.A. and Blair, I.S. (2003). Dissemination of central nervous system tissue from the brain and spinal cord of cattle after captive bolt stunning and carcass splitting. Meat Science 65: 1201-1209.

  • A quantitative exposure assessment of Escherichia coli O157:H7 in Irish retail beef products - P. Nally, E. Cummins, F. Butler, S. O’Brien, G. Duffy, E. Carney, and J.J. Sheridan

  • NFC No 63 - A Nationwide Surveillance Study on E.coli 0157:H7 and Enterobacteriaceae in Irish Minced Beef Products - Duffy G., Cagney C., Crowley H., Sheridan J.J. ISBN: 1 84170 338 9

  • Moriarty, E.M., McEvoy, J.M., Duffy, G. and Sheridan, J.J. (2002) - A method to isolate and detect Cryptosporidium parvum from beef - ISSN 0791-6833

  • 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

  • NFC No 57 - Hygiene and Safety of Irish Beef Carcasses - Kerr M., Sheridan J.J. - ISBN 1 84170 314 1

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  • 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

  • NFC No 54 - Spread of Brain and Spinal Cord Material During Beef Slaughter - ISBN 1 84170 287 0 - Daly Dyan J., Prendergast Deirdre M., Sheridan James J. - (2002)

  • 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., 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

  • Prendergast, D., Daly, D. and Sheridan, J.J. (2002) - Modelling the spread of brain tissue in cattle after shooting with a captive-bolt gun - ISSN 0791-6477

  • NFC No 51 - A European Study on Animal, Food and Biomedical Aspects of E. coli 0157:H7 - Duffy G., Garvey P., Sheridan J.J. (2002) - Teagasc Final Report, ISBN 1 84170 278 1

  • 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

  • Daly, D.J., Prendergast, D.M. and Sheridan, J.J. (2002) Spread of brain and spinal cord material during beef slaughter. Ashtown Food Centre research report No. 54. ISBN 1 84170 287 0

  • Daly, D., Prendergast, D.M., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2002) - Use of a marker organism to model the spread of central nervous system tissue in cattle and the abattoir environment during commercial stunning and carcass dressing. ISSN 0099-2240

  • 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

  • McGeehin, B., Sheridan, J.J. and Butler, F. (2002) - Optimising a rapid chilling system for lamb carcasses. ISSN 0260-8774

  • 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

  • Cloak, O.M., Duffy, G., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2001). Incidence of Campylobacter in Irish retail meats and a surface adhesion-PCR method for its detection from food. Food Microbiology 18: 287-298 ISSN 0740-0020

  • Prendergast, D.M., Daly, D.J., and Sheridan, J.J. (2001). Detection of central nervous system (CNS) specific proteins using an enzyme linked immunosorbant assay and immunofluorescent microscopy. Proceedings: Emerging issues in food safety, University College, Cork, p: 14.

  • 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

  • Walsh, D., Duffy, G., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2001). Antibiotic resistance among Listeria, including Listeria monocytogenes in retail foods. Journal of Applied Microbiology 90: 4, 517-522 ISSN 1364-5072

  • 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

  • NFC No 31 - Routine Diagnostic Tests For Food-borne Pathogens - Duffy, G., Kilbride, B., Fitzmaurice, J. and Sheridan, J. (2001) - Teagasc Final Report, ISBN 1 84170 189 0.

  • Duffy, G., Walsh, D., Sheridan, J.J., Logue, C., Harrington, D., Blair, I.S. and McDowell, D.A. (2001). Comparison of selective and non-selective enrichment media in the detection of L. monocytogenes from meat containng L. innocua. Journal of Applied Microbiology 90: 6, 994-999 ISSN 1364-5072

  • Walsh, D., Duffy, G., Sheridan, J.J., Blair, I.S., McDowell, D.A. and Harrington, D. (2001). Thermal resistance of wild type and antibiotic resistant Listeria monocytogenes in meat and potato substrates. Journal of Applied Microbiology 90: 4, 555-560 ISSN 1364-5072

  • Redmond, G., McGeehin, B., Sheridan, J.J. and Butler, F. (2001). The effect of ultra-rapid chilling and subsequent ageing on the calpain / calpastation ssytem and myofibrillar degradation in lamb M. longissimus thoracis et lumborum. Meat Science 59: 293-301 ISSN 0309-1740

  • NFC No 48 - Commercial systems for Ultra-rapid chilling of lamb - Redmond, G., McGeehin, B., Henchion, M., Sheridan, J.J., Troy, D.J., Cowan, C. and Butler, F. (2001) - Teagasc Final Report, ISBN 1 84170 263 3

  • McGeehin, B., Redmond, G., Sheridan, J.J. and Butler, F. (2001). The shear force of very-rapidly chilled lamb 1: The effect of carcass splitting. Journal of Muscle Foods 12: 185-195 ISSN 1046 0756

  • Prendergast, D.M., Daly, D.J., and Sheridan, J.J. 2001. Detection of central nervous system specific proteins in commercial beef abattoirs using ELISA and immunofluorescent microscopy. Irish Journal of Agriculture and Food Research, 40 (1) :143.

  • McEvoy, J.M., Doherty, A.M., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2001). Use of steam at sub-atmospheric pressures to reduce Escherichia coli 0157:H7 numbers on bovine hide. Journal of Food Protection 64: (11), 1655-1660

  • McGeehin, B., Redmond, G., Sheridan, J.J. and Butler, F. (2001). The shear force of very-rapidly chilled lamb 2: The effect of muscle excision. Journal of Muscle Foods 12: 197-206 ISSN 1046 0756

  • Prendergast, D.M., Daly, D.J., and Sheridan, J.J. (2001). Modelling the spread of brain tissue in cattle after shooting with a captive bolt gun. Farm and Food, p: 39.

  • Redmond, G., McGeehin, B. and Sheridan, J.J. (2000). Ultra rapid chilling: Chilling rate effects on the appearance of lamb carcasses and tenderness of lamb chops. Journal of Muscle Foods 11: 69-84 ISSN 1046 0756

  • Daly, D.J., Prendergast, D.M., and Sheridan, J.J. (2000) Contamination of carcass meat and the abattoir environment with central nervous system material. Irish Journal of Agriculture and Food Research, 39 (1) :156.

  • Prendergast, D.M., Daly D., and Sheridan, J.J. 2000. Detection of central nervous system specific proteins in commercial beef abattoirs using Enzyme Linked Immunosorbent Assays and Immunofluorescent microscopy. Faculty of Veterinary Medical Research, Symposium 2000. Transmissible Spongiform Encephalopathies – problems and solutions.

  • Riordan, D.C.R., Duffy, G., Sheridan, J.J., Whiting, R.C., Blair, I.S. and McDowell, D.A. (2000). The effect of acid adaptation, product pH and heating on the survival of Escherichia coli 0157:H7 in pepperoni. Applied Environmental Microbiology 1726-1729 ISSN 0099-2240

  • Duffy, G., Riordan, D.C.R., Sheridan, J.J., Call, J.E., Whiting, R.C., Blair, I.S. and McDowell, D.A. (2000). Effect of pH on survival, thermotolerance and verotoxin production of E. coli 0157:H7 during simulated fermentation and storage. Journal of Food Protection 63: 12-18

  • Duffy, G., Kilbride, B, Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2000). A membrane-immunofluorescent-viability staining technique for the detection of Salmonella spp. from fresh and processed meat samples. Journal of Applied Microbiology 89: 587-594 ISSN 1364-5072

  • NFC No 23 - A test bacterial decontamination system for meat products - Ward, O.C., Logue, C.M. and Sheridan, J.J. (2000) - Teagasc Final Report, ISBN 1-84170-148-3

  • NFC No 25 - Contamination of beef carcasses during hide removal and use of a test bacterial decontamination system on beef hide - McEvoy, J.M., Doherty, A.M., Sheridan, J.J. and McGuire, L. (2000) - Teagasc Final Report, ISBN 1-84170-159-9

  • NFC No 30 - The survival Of Added Escherichia coli O157:H7 In Natural Mineral Water - Kerr, M., Fitzgerald M. and Sheridan, J.J. (2000) - Teagasc Final Report, ISBN 1 84170 190 4

  • 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

  • McMahon, C.M.M., Byrne, C., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (2000). The effect of culture growth phase on induction of the heat shock response in Yersinia enterocolitica and Listeria monocytogenes. Journal of Applied Microbiology 89: 198-206 ISSN 1364-5072

  • Logue, C., Sheridan, J.J., McDowell, D.A., Blair, I.S. and Hegarty, A. (2000). The effect of temperature and selective agents on the growth of Yersinia enterocolitica serotype 0:3 in pure culture. Journal of Applied Microbiology 88: 1001-1008 ISSN 1364-5072

  • Brown, M.H., Gill, C.O., Hollingsworth, J., Nickelson, R., Seward, S., Sheridan, J.J., Stevenson, T. and Sumner, J.L. (2000). The role of microbiological testing in systems for assuring the safety of beef. International Journal of Food Microbiology 62: 7-16 ISSN 0168-1605

  • 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

  • McEvoy, J.M., Doherty, A.M., Finnerty, M., Sheridan, J.J., McGuire, L., Blair, I.S., McDowell, D.A. and Harrington, D. (2000). The relationship between hide cleanliness and bacterial numbers on beef carcasses at a commercial abattoir. Letters in Applied Microbiology 30: 390-395 ISSN 0266-8254

  • Duffy, G., Garvey, P. and Sheridan, J.J. (2000). E. coli 0157:H7: A European Perspective. Irish Journal of Agricultural & Food Research 39: 173-182 ISSN 0791-6833

  • Kerr, M., Fitzgerald, M., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (1999). Survival of Escherichia coli 0157:H7 in bottled natural mineral water. Journal of Applied Microbiology 87: 833-841 ISSN 1364-5072

  • Cloak, O.M., Duffy, G. and Sheridan, J.J. (1999). Development of a surface adhesion immunofluorescent technique for the rapid detection of Salmonella spp. from meat and poultry. Journal of Applied Microbiology 86: 583-590 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.

  • Daly, D.J., Prendergast, D.M. and Sheridan, J.J. (1999) Contamination of carcass meat and the abattoir environment with central nervous system material after captive bolt stunning and butchery in cattle. The National Food Centre Annual Research Report p:48-49

  • Daly, D.J., Prendergast, D.M. and Sheridan, J.J. (1999) Contamination of carcass meat and the abattoir environment with central nervous system material during butchery. The National Food Centre, Annual Research Report p:47.

  • NFC No 18 - Development of a critical control step for E.coli O157:H7 in pepperoni - Duffy, G., Riordan, D. and Sheridan, J. (1999) - Teagasc Final Report, ISBN 1 84170 079 7

  • Duffy, G., Whiting, R.C. and Sheridan, J.J. (1999). The effect of competitive microflora, pH and temperature on the growth kinetics of Escherichia coli 0157:H7. Food Microbiology 16: 299-307 ISSN 0740-0020

  • Duffy, G., Cloak, O.M., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (1999). The development of a combined surface adhesion and polymerase chain reaction (PCR) technique for the rapid detection of Listeria monocytogenes in meat and poultry. International Journal of Food Microbiology 49: 151-159 ISSN 0168-1605

  • Duffy, G. and Sheridan, J.J. (1999). Effect of pH and culture composition on the adhesion of plasmid bearing and plasmid cured Yersinia enterocolitica to a polycarbonate membrane in a rapid surface adhesion immunofluorescent technique. Journal of Applied Microbiology 86: 867-873 ISSN 1364-5072

  • Duffy, G., Riordan, N. Denise, C.R, Sheridan, J.J., Whiting, R.C., Eblen, B.S., Miller, A.M., McDowell, D.A. and Blair, I.S. (1999). Differences in thermotolerance of Escherichia coli 0157:H7 strains in a salami matrix. Food Microbiology 16: 83-91 ISSN 0740-0020

  • NFC No 05 - Development of HACCP Analysis Systems for Beef Slaughter - Doherty A.M., McEvoy M., Sheridan J.J., McGuire L., O'Sullivan M. (1999). - Teagasc Final Report, ISBN 1 84170 000 2.

  • NFC No 07 - The Ultra-Rapid Chilling of Lamb Carcasses (1999) - McGeehin B., Sheridan J.J., Butler F. (1999)- Teagasc Final Report, ISBN 1 84170 002 9

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  • McMahon, C.M.M., Doherty, A.M., Sheridan, J.J., Blair, I.S., McDowell, D.A. and Hegarty, A. (1999). Synergistic effect of heat and sodium lactate on the thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in minced beef. Letters in Applied Microbiology 28: 340-344 ISSN 0266-8254

  • Duffy, G., Cloak, O.M., O Sullivan, M.G., Guillet, A., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (1999). The incidence and antibiotic resistance profiles of Salmonella spp. on Irish retail meat products. Food Microbiology 16: 623-631 ISSN 0740-0020

  • 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

  • Cloak, O.M., Duffy, G., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (1999). Simultaneous isolation of three pathogens, S. enteritidis, L. monocytogenes and Y. enterocolitica using a surface adhesion immunofluorescent technique. Journal of Microbiological Methods 39: 33-43

  • McGeehin, B., Sheridan, J.J. and Butler, F. (1999). Further investigation on the ultra-rapid chilling of lamb carcasses. Journal of Muscle Foods 10: 1-6 ISSN 1046 0756

  • McGeehin, B., Butler, F.P. and Sheridan, J.J. (1998). The effect of stunning method on the pH of lamb. Developments in Chemical Engineering & Mineral Processing 7(1/2): 141-146 ISSN 0967 1855

  • 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

  • Walsh, D., Duffy, G., Sheridan, J.J., McDowell, D.A. and Blair, I.S. (1998). Comparison of a selective and non-selective broth for the isolation of Listeria spp. from retail foods. Journal of Food Safety 18(2): 85-101 ISSN 0149 6085

  • Riordan, D., Duffy, G., Sheridan, J.J., Whiting, R.L., Eblen, B.S., McDowell, D.A. and Blair, I.S. (1998). Survival of E. coli 0157:H7 in fermented meats. Journal of Food Protection 61(2): 146-151

  • Sheridan, J.J., McGeehin, B. and Butler, F.P. (1998). Effects of ultra-rapid chilling and electrical stimulation on the tenderness of lamb carcass muscles. Journal of Muscle Foods 9(4): 403-417 ISSN 1046 0756

  • Duffy, G. and Sheridan, J.J. (1998). Viability staining in a direct count rapid method for the determination of total viable counts on processed meats. Journal of Microbiological Methods 31: 167-174

  • Sheridan, J.J. (1998). Sources of contamination during slaughter and measures for their control. Journal of Food Safety 18, 321-339 ISSN 01 49 6085

  • Sheridan, J.J. and McDowell, D.A. (1998). Factors affecting the emergence of pathogens on foods. Meat Science 49(1), S151-S167 ISSN 0309-1740

  • Sheridan, J.J., Logue, C., McDowell, D.A., Blair, I.S., Hegarty, A. and Toivanen, P. (1998). The use of a surface adhesion immunofluorescent (SAIF) method for the rapid detection of Yersinia enterocolitica. Journal of Applied Microbiology 85(4): 737-745 ISSN 1364-5072

  • Sheridan, J.J., Logue, C., McDowell, D.A., Blair, I.S. and Hegarty, A. (1998). A study of the growth kinetics of Yersinia enterocolitica serotype 0:3 in pure and meat culture systems. Journal of Applied Microbiology 85, 293-301 ISSN 1364-5072

  • NFC No 03 - Control and detection of foodborne pathogens - Duffy, G., Cloak, O. and Sheridan, J.J. (1998) - Teagasc Final Report, ISBN 1 901138429

  • Daly, D.J., Prendergast, D.M. and Sheridan, J.J. (1998) Possible routes of cross-contamination of brain tissue onto carcass meat and abattoir environment during slaughter. The National Food Centre, Annual Research Report p:57-58.

  • Doherty, A.M., McMahon, C.M.M., Sheridan, J.J., Blair, I.S., McDowell, D.A. and Hegarty, A. (1998). Thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in meat and potato substrates. Journal of Food Safety 18(2): 69-83 ISSN 0149 6085

  • Duffy, G., Sheridan, J.J., Hofstra, H., McDowell, D.A. and Blair, I.S. (1997). A comparison of an immunomagnetic immunofluorescent technique and a surface adhesion immunofluorescent technique for the detection of Listeria monocytogenes and Listeria innocua from meat. Letters in Applied Microbiology 24(6): 445-451 ISSN 0266-8254

  • Sheridan, J.J., Duffy, G., McDowell, D.A. and Blair, I.S. (1997). Development of a surface adhesion immunofluorescent microscopy technique for the rapid detection of Listeria monocytogenes and Listeria innocua from raw meat. Journal of Applied Microbiology 82(2): 225-233 ISSN 1364-5072

  • Sheridan, J.J., Doherty, A.M., Allen, P., McDowell, D.A., Blair, I.S. and Harrington, D. (1997). The effect of vacuum and modified atmosphere packaging on the shelf life of lamb primals stored at different temperatures. Meat Science 45(1): 107-117 ISSN 0309-1740
    Duffy, G. and Sheridan, J.J. (1997). The effect of temperature, pH and medium on the adhesion of Listeria monocytogenes to a membrane. Journal of Applied Microbiology 83: 1, 95-102 ISSN 1364-5072

  • Sierra, M.L.S., Sheridan, J.J. and McGuire, L. (1997). Microbial quality of lamb carcasses during processing and the acridine orange direct count technique (a modified DEFT) for rapid enumeration of total viable counts. International Journal of Food Microbiology 36: 61-67 ISSN 0168-1605

  • Doherty, A.M., Sheridan, J.J., Allen, P., McDowell, D.A., Blair, I.S. and Harrington, D. (1996). Survival and growth of Aeromonas hydrophila on modified atmosphere packaged normal and high pH lamb. International Journal of Food Microbiology 28: 379-392 ISSN 0168-1605

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