FSA Studentship: A quantitative approach to define an appropriate level of protection for chilled foods

Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.

The project will investigate the impact of milder food processing conditions on the microbiological safety of food. In particular the impact of moving away from the 6-log reduction/process default criterion currently applied to non-proteolytic Clostridium botulinum in long shelf-life minimally heated refrigerated foods. This will be achieved by generating new microbiological data, and combining it with data of various types and from different sources in a quantitative microbiological risk assessment framework.

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