Society for Applied Microbiology Society for General Microbiology Institute of Food Science and Technology Society of Veterinary Public Health
Areas of expertise
I have extensive experience of most aspects of food microbiology - food-borne disease and food spoilage, methods of food preservation and methods of detecting pathogens and spoilage microbes in food. I'm currently most interested in two main areas: 1 the control of 'blown pack' spoilage of vacuum-packaged raw red meat due to cold-tolerant clostridia, especially Clostridium estertheticum; 2 Campylobacter causes >60,000 cases of diarrhoea every year in the UK, mostly via contaminated chicken meat. I am interested in: A the control of campylobacter colonisation of chickens on broiler farms; B the mechanism of campylobacter contamination from bird to carcass in the processing plant, and methods (physical or chemical) of decontaminating poultry carcasses; C methods of detecting campylobacters in food and the environment.
Occasional intervews for radio and tv. Most recently on BBC radio Bristol on food waste, BBC radio 4 'In living memory' concerning the Moorgate disaster (postmortem ethanol production), and Farming Today on Campylobacter.