EU Commissioner Shown Food Quality and Safety Research

Issued 26 July, 2002

The extensive Teagasc research programme on food safety and quality was demonstrated to EU Commissioner for Health and Consumer Protection, David Byrne, during a visit to the Teagasc Beef Research Centre at Grange, Co Meath.

Mr Byrne, who was attending the opening of the new EU Food and Veterinary Office, which is located on the Teagasc complex at Grange, used the opportunity to get updated on current Teagasc research activity.

Teagasc Director, Jim Flanagan, told Commissioner Byrne that sustainable grass-based production systems continues to be the key focus of Teagasc research on beef. However, he stressed that the critical areas of animal welfare and meat quality and safety are receiving high priority.

Mr Flanagan outlined details of the Teagasc research programme on animal health and welfare and demonstrated new state of the art research facilities which have been installed at Grange.

''Reduction of animal stress during housing and transport and minimising acute stress following major events, such as castration, are among the dominant features of our programme''.

''The investigation of novel techniques for administering disease prevention techniques and innovative approaches to overwintering animals on wood-chip pads are also receiving priority'', said Mr Flanagan.

The EU Commissioner was also appraised of the widescale Teagasc research on beef quality and safety which is being carried out jointly by Grange and the Teagasc National Food Centre in Dublin.

Scientists have already established that grass-fed beef has high levels of the type of fatty acids which the medical profession now accepts will protect against cancer, obesity and heart disease. Further research is now underway aimed at further elevating the levels of these fatty acids.

Commissioner Byrne was also told about new Teagasc technology for the production of beef for different consumer markets. The new 'designer steak' with guaranteed tenderness and colour characteristics was produced by manipulating the diet fed to animals.