Research Projects

• Survival of pathogens in food processing environments
• Factors influencing the sensitivity of bacteria to high pressure
• Investigation of the incidence and persistence of Mycobacterium avium susp. paratuberculosis (MAP) in food and its possible role in Crohns disease.
• An investigation of quorum sensing and nutritional triggers of extracellular enzymes by psychrotrophs of milk origin.
• A comparison of poultry meat Campylobacter spp. with those isolated from human disease.
• The development of protocols for the microbiological assessment of red meat carcasses, in the context of HACCP.
• Alternatives to antibiotic growth promoters for broilers
• Study of genomic instability in lactobacilli.
• A physiological study of psychrotrophs contaminating raw milk.
• Molecular typing of Campylobacter species.
• The effects of high pressure on the microbiological quality of foods.
• WHO International Collaborative Typing study of Listeria monocytogenes : pulsed field gel electrophoresis.
• Investigation of antimicrobial drugs in animal feedstuffs important to the NI agri-food industry.
• Microbial quality of beef carcasses in Northern Ireland abattoirs : a baseline study.