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Effect of oxygen and redox potential on the apparent heat- resistance of foodborne pathogens
Reference
BBS/E/F/02200750
Principal Investigator / Supervisor
Professor Michael William Peck
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
63,090
Status
Completed
Type
Institute Project
Start date
01/04/1997
End date
31/03/1998
Duration
12 months
Abstract
We have confirmed preliminary reports in the literature that a greater recovery of sub-lethally heat-damaged cells of Salmonella enteritidis and Listeria monocytogenes may be achieved using strictly anaerobic techniques rather than traditional aerobic procedures. Heat processes intended to eliminate pathogenic bacteria may fail because minimally processed foods are packed anaerobically under a modified atmosphere or have a low redox potential. This project will systematically quantify the effect of oxygen and redox potential on the apparent heat-resistance of vegetative cells of foodborne pathogens. Heat treatments will be identified that achieve elimination of all cells, or that achieve control under defined storage conditions. This will form the basis for a rational approach to devising heat treatments suitable for use as a critical control point in a HACCP procedure to assure the safety of minimally processed foods, particularly foods that are heated, and held under modified, low oxygen, atmosphere. The development of a greater physiological understanding of cellular responses to heating may permit sub-lethal injury to be exploited to enhance microbiological food safety.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
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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