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Microbial Spoilage

The microbiology programme addresses key food spoilage issues bacteria

  • 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 http://hipster-project.eu/ 
  • 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.