High-security laboratories conjure up images of war - whether it's the nuclear or germ kind - but the kind of "modern" microbes doing the rounds these days necessitate extreme care.
Some of the most unfortunate cases of disease go under the heading "laboratory-acquired infection". Many eminent scientists or their workers have succumbed, and death can be a consequence.
Within Ireland, the absence of a pathogen detection laboratory specifically geared towards food safety often meant samples had to be sent to Britain for analysis. This often led to delays in detection and introduction of preventative strategies where food poisoning outbreaks occurred.
It also restricted research, though Teagasc has contributed to improved knowledge about the microbe. It recently devised a heat treatment step to use when making processed meats, such as pepperoni, to reduce E.coli numbers.
Teagasc's decision to build a "category 3 containment laboratory" at its National Food Centre facility in Dunsinea, Co Dublin, marks a significant improvement in research and detection capability. The facility, together with a new residue/toxicology testing lab, was built with EU support and cost £500,000.
Specifically, it will allow Teagasc to continue seven years work on the E.coli 0157. The EU now classifies the bacterium as a category 3 infectious agent because of its very low infectious dose (about 10 cells).
Other food-borne bacteria such as salmonella are classified as P2 as they cause serious illness but a much higher number of cells is generally needed for infection. P4 are the worst pathogens and include the ebola and lassa fever viruses.
The P3 lab is a completely sealed and is designed to contain the infectious agent within the laboratory suite, explained Dr Jim Sheridan, head of the NFC food safety department.
Staff wear special clothing and headgear while the facility is locked at all times, sealed with the use of magnetically sealed doors. "The area is maintained under negative air pressure so that replacement air is drawn into the room. Air leaving the laboratory is sterilised by passage through a ducting system," he added. All infectious material is steam-sterilised, while the area generally may be completely sterilised by sealing and fumigating. Most work is done within sealed cabinets.
Within the P3 set-up it will be possible to identify strains quickly, notably the most troublesome (which produce verotoxins). This will be of undoubted interest to the Food Safety Authority of Ireland. It has repeatedly underlined the need to upgrade laboratory facilities to ensure definitive "typing" of microbes is possible within the island of Ireland at least.
Dr Geraldine Duffy will oversee the laboratory's operation. She is also co-ordinating an EU "concerted action programme" on E.coli 0157 involving 50 research partners throughout Europe.
The first purpose-built unit for E.coli 0157 research will be able to help fill in vital bits of the detection jigsaw, such as finding the food source for an E.coli 0157 outbreak.