Projects details: research programme B13
Details of Agency-funded projects under the Microbiological Risk Management research programme (B13).
B01001: Physiological and microstructural factors controlling the survival and lag time of foodborne pathogens
This research project aims to investigate the physiological and environmental factors controlling the response of selected bacterial foodborne pathogens to stress.
Results available.
B01012: Dynamic database on microbial responses to common stresses in the food chain
This research project aimed to increase the size of the Food MicroModel database, to put the data in the same format and accept other data to form Microbase.
Results available.
B01015: Determining exposure assessment and modelling risks associated with the preparation of poultry products in institutional catering and the home
This research project will provide data on exposure assessment that can be used to identify optimum food handling strategies.
Results available.
B01021: Challenging and validating Clostridium botulinum models for Food MicroModel
This research project will develop predictive models for the growth of Clostridium botulinum in food and food-relevant model systems.
Results available.
B02004: An evaluation of food handlers' knowledge, beliefs and attitudes about food safety and its interpretation using social cognition models
This research project will evaluate the beliefs, attitudes and knowledge of food handlers with regards to food safety practices.
Results available.
B02006: Cold Jet - A novel technique for cleaning and decontaminating food processing areas, equipment, carcasses and foods.
This research project will determine whether the Cold Jet system could both clean and disinfect the types of surfaces typically found in food processing operations.
Results available.
B02010: The evaluation and application of information on consumer hazards and risk to food safety education.
This research project will obtain data on domestic food preparation to use for communicating information about hazards and for a food safety health education initiative.
Results available.
B02014: The survival and decontamination of viruses on fresh produce
This research will investigate the effect of washing on virus removal from a range of fruit and vegetables.
Results available.
B02015: A national study of potential cross-contamination resulting from kitchen cloths
This research project will obtain a representative amount of information on the potential for bacterial contamination of kitchen cloths from domestic kitchens in the UK.
Results available.
B02016: Microbiological risk factors associated with the domestic handling of meat
This research project aims to provide information on the risk associated with preparing raw meat in the domestic kitchen.
Results available.
B08002: Maintenance and improvements of the Food MicroModel database
This project aims to improve the Food MicroModel database as well as the mathematical models developed and validated within the database.
B09005: Review of microbiological methods in the food industry
This research project aimed to establish the type of microbiological testing/methods being used by the food industry or laboratories.
Results available.
B13001: Evaluation of UK food hygiene and safety training
This research project aims to assess the impact that training has had on food safety practices and standards within the UK food industry.
Results available.
B13005: Expansion of the Perfringens Predictor model to include pH, nitrite and salt concentrations in its predictions
This research project aims to expand the Perfringens Predictor model to enable users to take account of pH, nitrite and salt concentrations in meat when making predictions.
Results available.
B13006: Microbial risk management - Clostridium botulinum in vacuum and modified atmosphere packed (MAP) chilled foods
This research project aims to provide a review of evidence relating to the lag period, growth and toxin production by Clostridium botulinum in both vacuum and modified atmosphere packed (MAP) chilled foods.
Results available.
B13008: An investigation into the attitudes and behaviours of consumers and caregivers in the preparation, handling, storage and feeding of powdered infant formula inside and outside the home
This research project aims to highlight concerns in the preparation, storage and handling of powdered infant formula whether inside or outside of the home.
B13010: Bacteriocidal preparation of powdered infant milk formulae
This research project aims to assess the survival of potentially harmful bacteria which may be found in powdered infant formulae using various preparation methods.
B13011: Validation of the new CEN/ISO standard to detect Enterobacter sakazakii
This project provides support for the UK participation in an international ring trial to validate the full ISO/CEN method to detect Enterobacter sakazakii.
B13014: Determination of the appropriate cooking regimes for recommendations for the safe roasting/cooking of unstuffed poultry – Turkey, Chicken, Goose and Duck
This research project aims to determine the appropriate cooking times and temperatures for a range of different sizes of bird in both conventional and fan assisted ovens.