The microbiology programme addresses key food spoilage issues
- Our research includes spoilage issues attributed to spores (Clostridia estertheticum and Clostridium gasigenes) which cause blown pack spoilage of meat
- We are also conducting research on control of spores in prepared meals (Clostridia and Bacillus) using High Pressure Thermal Processing as part of an EU Horizon 2020 project
- We are developing predictive models that may be used to design the most effective time-temperature carcass chilling profiles and predict shelf-life, as well as developing and validating chilling and packaging technologies that inhibit key spoilage bacteria such as pseudomonas, lactic acid bacteria (LAB) and Clostridium spp
- Research is also undertaken on microbial issues related to milk quality.