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LGC facilitates the sharing of food safety knowledge

18 Oct 2011
Tags:  Food

Knowledge Networks launched to enhance food safety links in Ireland

LGC was a key participant in the official launch of eight Knowledge Networks to promote the use of science-based knowledge to further enhance the integrity and reputation of the food supply in Ireland.

With a focus on Ireland but with global reach and sponsored by safefood, the government body responsible for the promotion of food safety on the island of Ireland, the launch of the Knowledge Networks brings together those involved in creating and applying knowledge at all parts of the food chain, in order to support and enhance food safety. The networks show how new technology and traditional person-to-person networking can come together to help secure gains in public health and develop a stronger reputation for food in Ireland and better prospects for those who work in the agri-food sector. The integrity and reputation of food production depends on the application of good science, including inter-disciplinary collaboration and creative linkages.

LGC’s Michael Walker facilitates the Food Allergy and Food Intolerance Network which is to enable co-operation in Ireland and beyond between all with an interest in food allergy and food intolerance. Its aims are:

  • improving the quality of life of those with food allergies or food intolerance and reducing the risk of anaphylaxis
  • making it easier for food companies to supply safe food for sufferers; and
  • promoting exchange of knowledge about all aspects of food allergy and food intolerance.

At the official launch of the Knowledge Networks in Belfast on Tuesday 11 October, Mr Michael Walker, Consultant, Food Chemistry, LGC Science & Technology, said: “Some 1% to 4% of adults and between 5% and 8% of children may have a food allergy, to the severe detriment of their quality of life and with an associated risk, though rare, of life-threatening anaphylaxis. Food intolerance is also a barrier to the modern quality of life we all have a right to expect. In addition to food scientists and researchers, we especially welcome consumers affected by these conditions to join the Food Allergy and Food Intolerance Network”.

The eight safefood Knowledge Networks are Food Allergy and Food Intolerance; Campylobacter; Cryptosporidium; Biotoxins; Chemical residues; Listeria; Salmonella and Verocytoxigenic E. coli (VTEC). Further information can be found at