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Role of spore germination proteins in determining risk of foodborne illness

Reference	BBS/E/F/00044399
Principal Investigator / Supervisor	Dr Gary Barker
Co-Investigators / Co-Supervisors	Dr Pradeep Malakar
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	6,200
Status	Completed
Type	Institute Project
Start date	01/07/2010
End date	31/07/2011
Duration	13 months

Abstract

The food industry expends a lot of effort in reducing risk posed by spore forming bacteria. Preventing germination of spores is one of the key goals. However if germination occurs, the time to germination is variable. Germination proteins are formed during porulation and sequestered in the spore membrane. Germination occurs when these proteins are activated by diffusion of germinant molecules. Our working hypothesis is that germination time is directly proportional to the number of germination proteins in the spore. The correlation between these processes can be exploited for estimating risks.

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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