D J Bolton

Summary

Affiliation: Co. Cork
Country: Ireland

Publications

  1. ncbi The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers
    D J Bolton
    The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin, Food Studies Research Unit, The University of Ulster, Newtownabbey, UK
    Lett Appl Microbiol 34:139-43. 2002
  2. ncbi Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems
    D J Bolton
    The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin, Ireland
    J Appl Microbiol 92:893-902. 2002
  3. ncbi Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination
    D J Bolton
    The National Food Centre, Ashtown, Dublin 15, Republic of Ireland
    J Appl Microbiol 94:1036-42. 2003
  4. doi Serotypes and virulence profiles of atypical enteropathogenic Escherichia coli (EPEC) isolated from bovine farms and abattoirs
    A Monaghan
    Department of Food Safety, Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, Ireland
    J Appl Microbiol 114:595-603. 2013
  5. doi Characterization of a potentially novel 'blown pack' spoilage bacterium isolated from bovine hide
    G Moschonas
    Food Safety Department, Ashtown Food Research Centre, Teagasc, Dublin, Ireland
    J Appl Microbiol 114:771-7. 2013
  6. ncbi Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems
    R A Pearce
    Food Safety Department, The National Food Centre, Ashtown, Castleknock, Dublin 15, Ireland
    Int J Food Microbiol 90:331-9. 2004
  7. ncbi The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli O157:H7 (NCTC 12900) in beef burgers
    C M Byrne
    Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin, Ireland
    Int J Food Microbiol 79:183-92. 2002
  8. doi Comparison of aerial counts at different sites in beef and sheep abattoirs and the relationship between aerial and beef carcass contamination
    Wioletta Okraszska-Lasica
    Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, Ireland
    Food Microbiol 32:325-31. 2012
  9. ncbi A preliminary study of Salmonella, verocytotoxigenic Escherichia coli/Escherichia coli O157 and Campylobacter on four mixed farms
    D J Bolton
    Ashtown Food Research Centre, Ashtown, Dublin, Ireland
    Zoonoses Public Health 59:217-28. 2012
  10. doi Incidence and survival of non-O157 verocytotoxigenic Escherichia coli in soil
    D J Bolton
    Teagasc Food Research Centre, Ashtown, Dublin, Ireland
    J Appl Microbiol 111:484-90. 2011

Collaborators

Detail Information

Publications35

  1. ncbi The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers
    D J Bolton
    The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin, Food Studies Research Unit, The University of Ulster, Newtownabbey, UK
    Lett Appl Microbiol 34:139-43. 2002
    ..coli O157:H7 in beef burgers...
  2. ncbi Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems
    D J Bolton
    The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin, Ireland
    J Appl Microbiol 92:893-902. 2002
    ....
  3. ncbi Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination
    D J Bolton
    The National Food Centre, Ashtown, Dublin 15, Republic of Ireland
    J Appl Microbiol 94:1036-42. 2003
    ..The objective of this study was to establish critical temperature limits to prevent cross-contamination of pork carcasses during scalding...
  4. doi Serotypes and virulence profiles of atypical enteropathogenic Escherichia coli (EPEC) isolated from bovine farms and abattoirs
    A Monaghan
    Department of Food Safety, Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, Ireland
    J Appl Microbiol 114:595-603. 2013
    ..The objective of this study was to examine the prevalence of enteropathogenic Escherichia coli (EPEC) on beef and dairy farms and in beef abattoirs and to characterize the isolates in terms of serogroup and virulence markers...
  5. doi Characterization of a potentially novel 'blown pack' spoilage bacterium isolated from bovine hide
    G Moschonas
    Food Safety Department, Ashtown Food Research Centre, Teagasc, Dublin, Ireland
    J Appl Microbiol 114:771-7. 2013
    ..To characterize a psychrotrophic bacterium, designated TC1, previously isolated from a cattle hide in Ireland, and to investigate the ability of this strain to cause 'blown pack' spoilage (BPS) of vacuum-packaged beef primals...
  6. ncbi Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems
    R A Pearce
    Food Safety Department, The National Food Centre, Ashtown, Castleknock, Dublin 15, Ireland
    Int J Food Microbiol 90:331-9. 2004
    ..No Salmonella were recovered from samples of scald tank water. The impact of pig slaughter/dressing processes on carcass microbiology and their potential use as critical control points (CCPs) during pork production are discussed...
  7. ncbi The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli O157:H7 (NCTC 12900) in beef burgers
    C M Byrne
    Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin, Ireland
    Int J Food Microbiol 79:183-92. 2002
    ..001) D-values for Economy burgers was observed using fresh trimmings. This study found that commercial processing and product formulation have profound effects on the heat resistance of E. coli O157:H7 in beef burgers...
  8. doi Comparison of aerial counts at different sites in beef and sheep abattoirs and the relationship between aerial and beef carcass contamination
    Wioletta Okraszska-Lasica
    Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, Ireland
    Food Microbiol 32:325-31. 2012
    ..A relationship between counts on beef carcasses and in the air could not be established, irrespective of the method used to compare counts...
  9. ncbi A preliminary study of Salmonella, verocytotoxigenic Escherichia coli/Escherichia coli O157 and Campylobacter on four mixed farms
    D J Bolton
    Ashtown Food Research Centre, Ashtown, Dublin, Ireland
    Zoonoses Public Health 59:217-28. 2012
    ..This study highlights the need to control water as a source of pathogens and suggests that the domestic pets and deer should be considered in any farm risk assessment...
  10. doi Incidence and survival of non-O157 verocytotoxigenic Escherichia coli in soil
    D J Bolton
    Teagasc Food Research Centre, Ashtown, Dublin, Ireland
    J Appl Microbiol 111:484-90. 2011
    ..This study estimated the incidence of non-O157 verocytotoxigenic Escherichia coli (VTEC) in farm pasture soils and investigated the survival of non-O157 VTEC in clay and sandy loam soils...
  11. doi The prevalence, distribution and characterization of Shiga toxin-producing Escherichia coli (STEC) serotypes and virulotypes from a cluster of bovine farms
    C Ennis
    Department of Food Safety, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
    J Appl Microbiol 113:1238-48. 2012
    ..To assess the prevalence of Shiga toxin-producing Escherichia coli (STEC) on a cluster of twelve beef farms in the north-east of Ireland...
  12. pmc Diversity of culturable psychrophilic and psychrotrophic anaerobic bacteria isolated from beef abattoirs and their environments
    G Moschonas
    Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
    Appl Environ Microbiol 77:4280-4. 2011
    ..Overall, the study demonstrates the considerable and not previously reported diversity of the anaerobic microflora in abattoirs and the presence of a wide range of organisms capable of causing BPS at chilled temperatures...
  13. ncbi A survey for serotyping, antibiotic resistance profiling and PFGE characterization of and the potential multiplication of restaurant Salmonella isolates
    D J Bolton
    Foods Safety Department, Teagasc Ashtown Food Research Centre, Dublin, Ireland
    J Appl Microbiol 103:1681-90. 2007
    ....
  14. ncbi The development of a 'clean sheep policy' in compliance with the new Hygiene Regulation (EC) 853/2004 (Hygiene 2)
    B Byrne
    Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland
    Food Microbiol 24:301-4. 2007
    ..The clean sheep policy should therefore differentiate between clean and dirty sheep and mandate additional hygiene measures for the latter...
  15. ncbi Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort
    D J Bolton
    The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin 15, Ireland
    J Appl Microbiol 88:626-32. 2000
    ..05) after pre-heating. In general, the D-values obtained for core inoculated solid beef samples were significantly higher (P < 0.05) than those generated in minced beef when heated in a Barriquand Steriflow commercial retort...
  16. ncbi Distribution of airborne microorganisms in commercial pork slaughter processes
    R A Pearce
    The National Food Centre, Ashtown, Dublin 15, Ireland
    Int J Food Microbiol 107:186-91. 2006
    ..coli. Positive correlations (P < 0.05-P < 0.001) between impaction and sedimentation samples were found suggesting that air may be an important source of carcass contamination...
  17. ncbi The survival of Escherichia coli O157:H7 in slurry from cattle fed different diets
    P McGee
    The National Food Centre, Teagasc, Dublin, Ireland
    Lett Appl Microbiol 32:152-5. 2001
    ..The survival characteristics of Escherichia Coli O157:H7 were investigated in bovine slurry from cattle fed two different diets: (i) silage and (ii) silage + concentrates...
  18. ncbi Beef HACCP: intervention and non-intervention systems
    D J Bolton
    Food Safety Department, The National Food Centre, Castleknock, Dublin, Ireland
    Int J Food Microbiol 66:119-29. 2001
    ..Individual beef plants may then make an informed choice as to which HACCP system is most suitable for them and have all the specific information required for effective implementation...
  19. ncbi Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll
    B Byrne
    Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, Ireland
    Food Microbiol 23:803-8. 2006
    ..cereus and C. perfringens vegetative cells and spores. The data may also be used in future risk assessment studies...
  20. doi The effect of storage temperature and inoculum level on the time of onset of 'blown pack' spoilage
    G Moschonas
    Ashtown Food Research Centre, Teagasc, Dublin, Ireland
    J Appl Microbiol 108:532-9. 2010
    ..To examine the effect of storage temperature and inoculum level on the time of onset of 'blown pack' spoilage (BPS) caused by psychrotolerant bacteria in vacuum-packed (VP) meats...
  21. ncbi An investigation of the thermal inactivation of Staphylococcus aureus and the potential for increased thermotolerance as a result of chilled storage
    J Kennedy
    Foods Safety Department, Teagasc The National Food Centre, Ashtown, Ireland
    J Appl Microbiol 99:1229-35. 2005
    ..aureus and to compare two different methods of calculating D-values and (iii) to determine whether or not chilled storage would toughen these microorganisms resulting in increased thermotolerance...
  22. ncbi Fate of Escherichia coli O157:H7 during silage fermentation
    C M Byrne
    Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland
    J Food Prot 65:1854-60. 2002
    ..This study found that E. coli O157:H7 did not survive a good silage fermentation process, indicating that properly ensiled grass that is correctly stored is unlikely to be a vector for the transmission of the pathogen among cattle...
  23. ncbi Excision vs sponge swabbing - a comparison of methods for the microbiological sampling of beef, pork and lamb carcasses
    R A Pearce
    The National Food Centre, Ashtown, Dublin 15, Ireland
    J Appl Microbiol 98:896-900. 2005
    ..The aim of this research was to compare excision sampling with polyurethane and cellulose acetate sponge swabbing for the recovery of total viable counts and Enterobacteriaceae on meat carcasses...
  24. doi An investigation of the immediate and storage effects of chemical treatments on Campylobacter and sensory characteristics of poultry meat
    H Meredith
    Teagasc Food Research Centre, Ashtown, Dublin, Ireland
    Int J Food Microbiol 166:309-15. 2013
    ..It was concluded that TSP (14%) or CA (5%) could be applied to significantly reduce Campylobacter contamination of broilers without adversely affecting the sensory quality of the product...
  25. doi The effect of urea and ammonia treatments on the survival of Salmonella spp. and Yersinia enterocolitica in pig slurry
    D J Bolton
    Teagasc Food Research Centre, Ashtown, Dublin, Ireland
    J Appl Microbiol 114:134-40. 2013
    ..The objective of this study was to investigate the survival of Salmonella and Yersinia enterocolitica strains in pig slurry and evaluate urea and ammonia as disinfection strategies...
  26. ncbi Prevalence of Campylobacter spp. in a subset of intensive poultry flocks in Ireland
    A Patriarchi
    Food Safety Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin, Ireland
    Lett Appl Microbiol 49:305-10. 2009
    ..The aim of this study was to investigate the prevalence of Campylobacter species in a subset of intensive poultry flocks by examining samples collected in geographically disparate areas on the island of Ireland...
  27. ncbi Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators
    J Kennedy
    Foods Safety Department, Teagasc The National Food Centre, Ashtown, Dublin 15, Ireland
    J Food Prot 68:1421-30. 2005
    ..This study confirms the effect of basic food hygiene knowledge on hygienic practice and identifies specific areasfor emphasis in the development and delivery of effective food safety risk communication messages to consumers...
  28. doi Isolation and sources of 'blown pack' spoilage clostridia in beef abattoirs
    G Moschonas
    Ashtown Food Research Centre, Teagasc, Dublin, Ireland
    J Appl Microbiol 107:616-24. 2009
    ..i) To evaluate methods for isolation and molecular detection of blown pack spoilage (BPS) clostridia and (ii) to survey beef abattoirs for sources and distributions of Clostridium estertheticum and Cl. gasigenes...
  29. ncbi Survival of Escherichia coli O157:H7 in farm water: its role as a vector in the transmission of the organism within herds
    P McGee
    Teagasc, The National Food Centre, Dublin, Ireland
    J Appl Microbiol 93:706-13. 2002
    ....
  30. doi Gene transfer events and their occurrence in selected environments
    B G Kelly
    Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
    Food Chem Toxicol 47:978-83. 2009
    ..As a case study, the flux of virulence factors from E.coli O157:H7 is described as an example of gene flow in the environment...
  31. ncbi The effect of bovine diet on Salmonella survival in synthetic abomasal fluid
    M Lenahan
    Teagasc, Ashtown Food Research Centre, Ashtown, Dublin, Ireland
    J Appl Microbiol 109:2060-8. 2010
    ..To investigate the effect of diet on the survival of Salmonella in the bovine abomasum...
  32. ncbi Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets
    H Meredith
    Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland Food Microbiology Research Unit, School of Health and Life Sciences, University of Ulster, Jordanstown, Newtownabbey, Co Antrim, Northern Ireland, UK
    Food Microbiol 44:196-203. 2014
    ..The optimum gaseous mixture for achieving the combined objectives of reducing Campylobacter and extending shelf was therefore 40:30:30 CO2:O2:N2, which achieved a shelf-life in excess of 14 days. ..
  33. doi Occurrence, virulence genes and antibiotic resistance of enteropathogenic Escherichia coli (EPEC) from twelve bovine farms in the north-east of Ireland
    D J Bolton
    Department of Food Safety, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
    Zoonoses Public Health 61:149-56. 2014
    ..This study provides further evidence that cattle are a potential source of aEPEC and add to the very limited data currently available on virulence genes and antibiotic resistance in this pathogenic E. coli group in animals. ..
  34. ncbi Airborne Salmonella and Listeria associated with Irish commercial beef, sheep and pig plants
    Wioletta Okraszewska-Lasica
    Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, Ireland
    Meat Sci 97:255-61. 2014
    ..These included serogroup 1/2a-3a and 1/2b-3b-7. Pathogen counts in the three plants were generally very low, suggesting that air is unlikely to be a significant source of carcass or plant surface contamination. ..
  35. ncbi The glutamate decarboxylase acid resistance mechanism affects survival of Listeria monocytogenes LO28 in modified atmosphere-packaged foods
    G A Francis
    Food Science Research Centre, Department of Life Sciences, University of Limerick, Limerick, Ireland
    J Appl Microbiol 103:2316-24. 2007
    ..The contribution of the glutamate decarboxylase (GAD) acid resistance system to survival and growth of Listeria monocytogenes LO28 in modified atmosphere-packaged foods was examined...