Award details

Inactivation of fungi, bacteria and viruses in foods using minimal processes

Reference	BBS/E/F/04348473
Principal Investigator / Supervisor	Professor Tim Brocklehurst
Co-Investigators / Co-Supervisors	Dr A Smith
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	21,635
Status	Completed
Type	Institute Project
Start date	01/01/1999
End date	31/12/2000
Duration	24 months

Abstract

The incidence of reported cases of food-poisoning through the Community continues to increase. Any measure able to decrease the numbers of viable microorganisms of public health concern (viruses and bacteria) on the surface of ready-to-eat foods will decrease the risk of food-poisoning associated with those foods. Additionally, the microbiological spoilage of foods (caused by bacteria and fungi) is of major concern to food producers, retailers and caterers. Ready-to-eat prepared vegetable tissues and herbs commodities are particularly vulnerable to the growth of food-poisoning and food- spoilage microorganisms due to the large cut surface area of the tissues providing plentiful nutrients and water for growth. Sanitation procedures used in the Community in order to decrease the numbers of viable microorganisms associated with these products have included ethylene oxide (illegal in EU) and irradiation (opposed by many states and consumer groups). Chlorination is used routinely in some states, but even after treatment the numbers of viable bacteria on vegetable tissues may remain in excess of 106gm-1. A reliable method to decrease the numbers of, and preferably eliminate, viable microorganisms from ready-to-eat prepared vegetable, herbs and spices is urgently needed. This research will enable processors to modify the production and distribution of foods to ensure safety, optimum quality and cost effectiveness. It will seek generally applicable results for other systems. The project will seek to identify a European-wide sterilisation process which is acceptable through use of physical rather than chemical treatment

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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