Award details

Research on factors allowing a risk assessment of spore- forming pathogenic bacteria in cooked chilled foods containing vegetables (RASP)

Reference	BBS/E/F/04347197
Principal Investigator / Supervisor	Professor Michael William Peck
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	106,792
Status	Completed
Type	Institute Project
Start date	01/10/1997
End date	30/09/2000
Duration	36 months

Abstract

This project focuses on the microbiological safety of cooked chilled foods (e.g. refrigerated processed foods of extended durability (REPFEDs), sous-vide foods). The project will generate research data and draw together existing information that can be used to carry out a risk assessment of spore- forming pathogenic bacteria (especially Bacillus cereus and Clostridium botulinum) cooked chilled foods containing vegetables. The four tasks are; hazard identification, dose response assessment, exposure characterisation, and risk characterisation. The findings will be integrated into a system for quantitative risk assessment, that will estimate the adverse effects on public health of the microbiological hazards in REPFEDs containing vegetables. Ten participants (six research organisations, four food companies) from five EU countries (UK, France, Spain, Italy, Netherlands) will contribute to the project

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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