Award details

FSA Studentship: A quantitative approach to define an appropriate level of protection for chilled foods

Reference	BBS/E/F/00042578
Principal Investigator / Supervisor	Professor Michael William Peck
Co-Investigators / Co-Supervisors	Dr Gary Barker
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	2,300
Status	Completed
Type	Institute Project
Start date	01/01/2010
End date	31/03/2014
Duration	51 months

Abstract

The project will investigate the impact of milder food processing conditions on the microbiological safety of food. In particular the impact of moving away from the 6-log reduction/process default criterion currently applied to non-proteolytic Clostridium botulinum in long shelf-life minimally heated refrigerated foods. This will be achieved by generating new microbiological data, and combining it with data of various types and from different sources in a quantitative microbiological risk assessment framework.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Microbial Food Safety, Microbiology
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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