There is an interesting interview with Mike Peck from the Institute of Food Research in Laboratory News. In the interview Mike Peck discusses food safety and touches upon microbiological aspects.
Here
is an extract:
“The
Institute of Food Research (IFR) has an outstanding record in delivery of
research outputs that support national and international industry and
regulation. Research at IFR on microbiological food safety is focused on
understanding how three major foodborne bacterial pathogens of the greatest
concern to the UK (Salmonella, Campylobacter and Clostridium botulinum) survive
and grow in the food chain. Salmonella and Campylobacter are both enteric
zoonotic pathogens that cause infection, and are a major cause of morbidity and
mortality worldwide. C. botulinum is a highly dangerous spore-forming bacterium
that is responsible for botulism, a severe and deadly disease.
In
part due to its ability to thrive and quickly adapt to the different
environments in which it can grow, Salmonella remains a serious cause of food
poisoning in the UK and throughout the EU. New research involving a team of IFR
scientists has taken the first detailed look at the molecular mechanisms
employed by Salmonella that enables their survival and growth in the food
chain. Importantly we have determined how Salmonella adapts when it enters a
new environment, which could provide clues to finding new ways of reducing
transmission through the food chain, and thus preventing human illness.
Bacteria
can multiply rapidly, potentially doubling every 20 minutes in ideal
conditions. However, this exponential growth phase is preceded by a period
known as lag phase, where no increase in cell number is seen. Lag phase was
first described in the 19th Century, and was assumed to be needed by bacteria
to prepare to exploit new environmental conditions. Beyond this, surprisingly
little was known about lag phase, other than that bacteria are metabolically
active in this period. But exactly what are bacteria doing physiologically
during this period?”
Posted by Tim Sandle
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