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Microbial Pathogens

Microbiology research addresses key food bacterial pathogens and specific food spoilage issues along the complete “farm to fork” chain with the main focus on zoonotic pathogens. The main focus is on Shigatoxigenic E. coli, Campylobacter, Salmonella, Listeria monocytogenes and Clostridria spp.

The research areas addressed include:

  • Development and application of tools to detect and track pathogenic and spoilage bacteria and spores along the food chain to assess safety and shelf life.
  • Investigation of microbial growth, behaviour, resistance and adaptation to stress to enable assessment of risk and predict microbiological safety and shelf-life of food.
  • Investigation of new innovative approaches (biocontrols and novel technologies) to enhance food safety and extend shelf-life of fresh and processed foods.
  • Assess emerging risks including potential for food borne transmission of emergent human pathogens; development of enhanced virulence potential and antimicrobial resistance in food pathogens.