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Predicting microbial death during heat treatments on foods

Objective

Food poisoning is increasing throughout the EU. Since most of the microbial contamination of foods is present on the surface of foods before they are processed, the elimination or substantial reduction of pathogens from the surface of red and poultry meat and fruit and salad vegetables would significantly reduce food poisoning. Recent decontamination investigations have not achieved the degree of microbial reduction that was predicted using existing microbial death kinetic models. Accurate models of microbial death on foods during surface pasteurisation processes would be of considerable help in the development of efficient thermal decontamination systems for meat, fruit and vegetables. The development of such systems would lead, in turn, to improved food safety and quality. This project will develop and verify such models.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

UNIVERSITY OF BRISTOL
Address
Churchill Building, Langford, North Somerset
BS40 5DU Bristol
United Kingdom

Participants (7)

CAMPDEN AND CHORLEYWOOD FOOD RESEARCH ASSOCIATION GROUP
United Kingdom
Address
Station Road
GL55 6LD Chipping Campden,glouste
ECOLE NATIONALE D'INGNIEURS DES TECHNIQUES DES INDUSTRIES AGRICOLES ET ALIMENTAIRES
France
Address
Domaine De La Gtraudifre
44322 Nantes
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE
France
Address
Inra Theix
63122 St Genes Champanelle
KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium
Address
Kasteelpark Arenberg 22
3001 Heverlee
TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY
Ireland
Address
19,Dunsinea, Castleknock
15 Dublin
UNIVERSIDADE CATOLICA PORTUGUESA
Portugal
Address
Rua Dr Antonio Bernardino De Almeida
4200 Porto
UNIVERSITY OF THE WEST OF ENGLAND, BRISTOL
United Kingdom
Address
Coldharbour Lane, Frenchay Campus
Bristol