Food-borne microorganisms and food safety
Research is conducted on the detection, characterisation and control of food-borne microorganisms in the food chain to improve food safety. Food pathogens are a continuing problem for consumers and hence for the food industry. Emerging antibiotic resistant strains, such as ESBL carriers, pose a new area of risk. AFBI led the way with isolation of ESBL E. coli from retail chicken.
AFBI staff have extensive skills and experience in the isolation and characterisation of the most significant food-borne pathogens, including Listeria, Campylobacter, Salmonella and other food-borne pathogens. Staff operate to ISO17025 standards and AFBI has continually expanded its scope, for example to include Legionella, to meet local food industry needs.
Contact: Food microbiology group