Shannon Heapes

Project Title: Shelf-life and safety of fermented meat

Overview: Shannon is a PhD student carrying out research on the microbiological safety of fermented meats. Fermented meat is a ready-to-eat product and any pathogens present would pose a food safety threat, and therefore must be well controlled during production and storage of such products. In this project, data will be collected and used to identify the key parameters which impact on how key food pathogens grow and survive on  fermented meat under current and modified formulations and processes.

The expected benefits of this research study is to produce data, predictive models, virulence gene expression data, physiochemical, and sensory properties to assess the shelf life and safety of pepperoni and salami. This will enhance consumer satisfaction, assure safety, protect reputation, and reduce food waste.

Shannon is from Ballybofey, Co. Donegal. She plays rugby for the Connacht Senior Women’s team and Railway Union RFC in Dublin.

Programme Area: Food safety and microbiology 

Supervisors: Dr. Geraldine Duffy and Prof. Joe Kerry

Location: Teagasc, Ashtown Food Research Centre

Funding Source: Department of Agriculture, Food and the Marine (DAFM)