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Mark Stedman via RollingNews.ie

Over 5,000 accidents on M50 since 2017

More than 2,000 cars broke down over a 21 month period.

THE COUNTRY’S BIGGEST motorway has witnessed more than 5,100 accidents and incidents since the beginning of 2017.

Dublin’s M50 ring road has recorded “incidents” at the rate of over 243 per month, according to a detailed list provided by Transport Infrastructure Ireland.

The events vary from low priority to major incidents with drivers falling ill at the wheel, wild animals on the road, and cases of motorists going the wrong direction all reported.

The most common incident was breakdown with more than 2,000 cars breaking down over a twenty one month period on the motorway.

Just over 1,000 collisions were also recorded while 643 incidents were reported where dangerous debris was found to be on the roadway.

A total of 49 drivers ran out of fuel on the busy motorway while there were 47 cases of wild or pet animals crossing the carriageways.

Transport Infrastructure Ireland also recorded 272 cases where a pedestrian or cyclist was found to be using the motorway, putting their own lives and those of drivers at risk.

Dead animals were reported sixteen times, which can cause motorists to swerve to avoid the carcass and lead to collisions.

Twenty three cases of drivers falling seriously ill were also recorded, while in 25 cases, somebody called for help but there was nobody on the line.

There were two cases of drivers headed the wrong way on the M50 while three cases of serious anti-social behaviour were also recorded.

Other serious incidents reported included heavy winds putting traffic in danger (ten times), 35 cases of vehicles on fire, 121 flat tyres or “blow-outs”, and 173 instances of cars being abandoned by the side of the road.

Less frequently reported but also listed in the database were spillages, flooding, and drivers hopelessly lost and looking for directions.

Major incidents

Of the 5,115 incidents reported, 28 of them were classified as “major incidents”.

These mostly involved serious collisions, or cars broken down in dangerous locations, with some incidents lasting for up to six hours.

Another 905 incidents were classified as “high priority”, a majority of them breakdowns and crashes.

9964 Accidents_90553277 Heavy traffic following a road traffic collision on Dublin’s M50 earlier this year. Sam Boal Sam Boal

A total of 2,137 events were categorised as “moderate priority” with another 1,779 described as “low priority”, often involving mechanical failures in cars but where the driver was able to get the vehicle to a safe place on the hard shoulder.

The time of year doesn’t appear to have much impact on how many incidents take place with numbers fluctuating randomly from month to month.

The worst month over the past twenty one months was in May 2017 when 320 incidents were recorded, more than 10% higher than any other similar period.

The “Beast from the East” snowstorms in March don’t appear to have had a significant effect on the numbers of incidents with 222 recorded that month.

That figure did drop however in April to just 174 – the lowest since the beginning of January 2017 – before rebounding again during the summer.

A spokesman for Transport Infrastructure Ireland said that with 50 million journeys a year, the motorway was no longer a ring road but rather within the city suburbs.

Sean O’Neill said: “Options for increasing capacity are not endless and eventually there comes a point when adding lanes and upgrading junctions is no longer feasible.”

He said incidents on the M50 combined with heavy traffic were a recipe for long delays.

“Incidents can include anything from simple breakdowns, or debris on the motorway right up to major collisions involving multiple vehicles,” he said.

More serious incidents generally require the involvement of many different agencies including An Garda Síochána, Dublin Fire Brigade, the four Dublin local authorities, [ourselves] and the Motorway Traffic Control Centre.

Congestion

As part of plans to ease congestion on the road, Transport Infrastructure Ireland is planning to introduce “intelligent transport systems technologies” including variable speed limits as well as lane usage instructions by 2020.

“A regulated speed limit will reduce the need to brake suddenly in response to standstill traffic and reduce the number of ‘stops and starts’ that take place,” said Sean O’Neill.

“Additionally, by regulating speed you reduce the potential for accidents to occur as well as the severity. You can also manage lane usage before an incident, thus improving safety and recovery time operations.”

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    Mute Jenni Sheridan
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    Jan 11th 2014, 10:23 AM

    The one with the least amount of preservatives in it….

    114
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    Mute Hilary McDuffy
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    Jan 11th 2014, 10:33 AM

    I found a mc Donald’s hamburger under the car seat the other day one Of my kids must of dropped it, it has to be at least 2 months old but by god it did look tasty when I say it look good there was nothing wrong with it once you unwrapped the packaging, S0 I said nothing and gave it to the Hubbie Ha Ha silly old fool ate it too, :)

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    Mute Foxys van
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    Jan 11th 2014, 10:40 AM

    Jaysus you could of killed him…… Oh I get it you have him well backed

    41
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    Mute Tim Higgins
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    Jan 11th 2014, 10:43 AM

    Hilary – I hope he don’t read the journal or your screwed lol

    22
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    Mute John Quill
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    Jan 11th 2014, 10:50 AM

    Brennan’s whole grain bread has a shelf life of nanoseconds.

    72
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    Mute Paul Cadmin
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    Jan 11th 2014, 11:01 AM

    Aldi Brown and pitta breads will go mouldy within two days of opening, I’ve tried everything to slow the process, (including, stupidly, the fridge), nothing seems to slow the process. Their Brown bread is gorgeous. I now open a pack and immediately freeze half of it. This works, but it’s not ideal. Any suggestions?

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    Mute Vlad Macca
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    Jan 11th 2014, 11:18 AM

    Slight warming in oven couple days in

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    Mute Aunty Simmonite
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    Jan 11th 2014, 11:51 AM

    @Paul, try a sprinkle of their Solesta Olive oil on your Aldi bread and you will just have to have some more thus eliminating any problems of surplus :-)

    14
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    Mute seamus mcdermott
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    Jan 11th 2014, 10:23 AM

    In California, where I hail from, bread doesn’t mold for weeks. It goes concrete-hard before it molds. When I got to Ireland, I was shocked (—shocked, I tell you!) to see it mold in mere minutes. Is the climate? It rains from September through April in California, but it still doesn’t yield moldy bread.

    I will ponder this puzzle for many years, I’m afraid.

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    Mute Foxys van
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    Jan 11th 2014, 10:31 AM

    American bread is full of preservatives
    Just look at wonder bread the one thing you notice between the two is the freshness of Irish bread

    124
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    Mute conventional
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    Jan 11th 2014, 10:32 AM

    I think it might be that the bread in America contains far more preservatives? P.s I’ve never seen bread mould in minutes, not in Ireland or anywhere else.

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    Mute OU812
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    Jan 11th 2014, 10:37 AM

    More sugar in American bread, gives it a more cake like consistency.

    Cakes go hard when they go off, then go mouldy.

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    Mute John Quill
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    Jan 11th 2014, 10:49 AM

    American bread, like their chocolate and cheese is over processed sh1te.

    112
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    Mute Vlad Macca
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    Jan 11th 2014, 11:48 AM

    Cakes go hard , biscuits go soft make the Jaffa cake a tiny actual cake

    31
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    Mute Malachi Shanks
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    Jan 11th 2014, 12:12 PM

    American bread is full of crap to stop mould

    20
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    Mute John Buckley
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    Jan 11th 2014, 1:47 PM

    Processed and preserved! Not just your bread but so many other foodstuffs in the USA!

    It partly explains why your are no. 1 in the world… in obesity and overweight!

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    Mute Seamus O'Conner
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    Jan 11th 2014, 3:04 PM

    Mexico is world no1 America is no 2

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    Mute Lamb
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    Jan 11th 2014, 6:45 PM

    Thats because in America they put corn syrup or fructose syrup in bread which inhibits mould growth. The shelf life of bread is far extended but American bread can contirbute to obesity and diabetes.

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    Mute Vlad Macca
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    Jan 11th 2014, 10:18 AM

    And don’t store it in fridge

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    Mute OU812
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    Jan 11th 2014, 10:35 AM

    Why?

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    Mute Vlad Macca
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    Jan 11th 2014, 10:37 AM

    Water molecules detach themselves from the starch molecules and the starch molecules begin to take their original shape and harden again. The cool temperatures of the refrigerator make the dehydration process happen more quickly, specifically, about six times as fast via the process listed above.

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    Mute Huboy De Kiiid
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    Jan 11th 2014, 11:34 AM

    vlad,
    put down the books, go to the pub nearest to u and get sloshed……………………

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    Mute Paul Roche
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    Jan 11th 2014, 11:35 AM

    So you probably don’t eat bread in your part of the world, Vlad?

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    Mute Huboy De Kiiid
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    Jan 11th 2014, 11:38 AM

    he eats breaded fish…………….lol, sorry.

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    Mute Padraig McHale
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    Jan 11th 2014, 12:14 PM

    The hotter the bread when packed, the quicker it goes off because it ‘sweats’ more in the packaging and this facilitates the growth of mould. Of course, like any other food, the more preservatives in the product the slower it goes off….so food spoiling quickly is probably a sign it has fewer preservatives.

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    Mute molly coddled
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    Jan 11th 2014, 12:16 PM

    That’s very interesting Vlad.

    My mum always keeps her sliced bread in the fridge, she swears it lasts longer.

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    Mute Lamb
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    Jan 11th 2014, 6:42 PM

    Correct, the amylose and amylopectin in the starch in bread hydrogen bond with each other and the starch crystalises when cold and makes the bread hard. This is the process of staling and putting bread in the fridge causes this process to speed up.

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    Mute Bernard Cantillon
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    Jan 11th 2014, 12:54 PM

    Well done to Henrietta. Taking everyday questions and finding a scientific answer is the basis of science. Before we explore the solar system, we need to know the answer to certain things in our own kitchens.

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    Mute Tim Higgins
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    Jan 11th 2014, 10:40 AM

    Wow ! Could this be the scientific breakthrough of the century?

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    Mute Bernard Cantillon
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    Jan 11th 2014, 12:49 PM

    And what questions were you asking at her age and trying to find an answer for?

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    Mute Dave Dson
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    Jan 11th 2014, 5:20 PM

    Working out how many times he could do it in one day, like everybody else.

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    Mute Tim Higgins
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    Jan 12th 2014, 6:42 PM

    Bernard – I’ve been up there every year for the past 10 years and it elates me to see really innovative projects, but FFS who really gives a sh*t about which gets moldier first? I’m pretty sure its in Louis Pasteur notes if we really wanted to know.

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    Mute COOM
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    Jan 11th 2014, 10:39 AM

    Who really gives a ****.

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    Mute Bernard Cantillon
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    Jan 11th 2014, 12:48 PM

    Well I think the fact that this young girl is concerning herself with why bread moulds or doesn’t is a very good thing for her and hopefully, she will ask herself more questions and try and solve those. That is the basis of the Young Scientist, encouraging young people to ask questions about science and answer them.

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    Mute cjdknlSnj
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    Jan 11th 2014, 12:56 PM

    Fair play to her
    Very creative yet simple
    I hope she won something

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    Mute Jamie Condren
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    Jan 11th 2014, 12:38 PM

    I’d imagine wine would get ya mowldier than bread?

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    Mute margaret
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    Jan 11th 2014, 12:28 PM

    What kind of “science experiment” is this?

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    Mute Aunty Simmonite
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    Jan 11th 2014, 12:49 PM

    Give the kids some encouragement Margaret, it’s a better type of experiment than the scrotes get up to.

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    Mute Bernard Cantillon
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    Jan 11th 2014, 12:51 PM

    Food science and the discovery and invention of new ingredients is actually one of our most important industries, but don’t let that distract you from criticising the effort and work of a teenager in the area

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    Mute margaret
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    Jan 11th 2014, 1:30 PM

    I’m well aware of the importance of food science but hanging around to see which bread goes mouldy quicker isn’t the sort of stuff you would expect to see at a young scientist competition.
    Another exhibition involved doing a survey about people’s feelings regarding climate change. Conclusion? That most people don’t really care. Groundbreaking!

    I think we should aim a little higher
    than this

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    Mute Mark O'Hagan
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    Jan 11th 2014, 1:34 PM

    It is easier to spot on white bread.

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    Mute Bernard Cantillon
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    Jan 11th 2014, 5:26 PM

    Considering mould is usually white before it is green, I think that might be a tad wrong.

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    Mute Seamus O'Conner
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    Jan 11th 2014, 3:06 PM

    Slow us more female scientists. If you show a male one that is sexiest.

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    Mute Lamb
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    Jan 11th 2014, 6:39 PM

    Brown bread does not have more nutrients that white bread apart from fibre..unless you include seeds in the production, which you could just as easily do to white bread.

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