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Optimisation of safe food processing methods based on accurate characterisation of bacterial lag time using analysis of variance techniques

Objective

This project aims to develop and validate a novel quantitative method, based on Analysis of Variance techniques, to give an improved prediction of bacterial lag time and growth in food. This would allow the optimisation of food processing methods, to ensure microbiological safety and quality. The distribution of the lag times of individual cells/spores will be measured by microscopic (automated image analysis) and turbid metric methods and analysed by stochastic mathematical models. The obtained distribution will be used to optimise earlier food process and treatment, and to predict the bacterial responses to the subsequent food environment accurately. The proposal addresses problems of variation of the lag time of individual cells that are not addressed by current predictive microbiology.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

INSTITUTE OF FOOD RESEARCH
Address
Norwich Research Park, Colney
NR4 7UA Norwich
United Kingdom

Participants (5)

UNILEVER NEDERLAND BV
Netherlands
Address
120,Olivier Van Noortlaan 120
3133 AT Vlaardingen
UNIVERSIDAD COMPLUTENSE DE MADRID
Spain
Address
Avd. Puerta De Hierro
28040 Madrid
UNIVERSITY OF READING
United Kingdom
Address
Whiteknights, Palmer Building
RG6 6AH Reading / Silchester
UNIVERSITY OF TASMANIA
Australia
Address
Churchill Avenue
7001 Tasman Island
UPPSALA UNIVERSITY
Sweden
Address
Sankt Olofsgatan 10 B
75105 Uppsala