Food safety, spoilage and surveillance
Microorganisms impact the production, distribution and storage of our food, and can be responsible for compromising human and animal health. Understanding microbial-food interactions is essential for the development of spoilage prevention and pathogen detection technologies and extending the shelf life of fresh produce.
Seafood safety and surveillance:
- Pathogen characterisation (sequencing) for seafood inspection
- Surveillance of aquaculture pathogens of concern, incl. development of real-time technology for aquaculture
- Seafood microbial characterisation to identify human pathogens
- Source tracking of pathogens in and around sediments associated with aquaculture farms
- Microplastics-associated pathogens and toxins in marine food chain (e.g., animal rearing facilities)
Food spoilage
- Microbial solutions to delay post-harvest food spoilage
- Understanding microbial biofilm formation to prevent food spoilage, e.g., raw chicken, leafy greens
Food and public health; emerging pathogens
- Study on gastroenteritis – ‘omics studies sequencing pathogens (virus/bacteria) responsible for surveillance
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