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(AFM 234) Factors affecting the attachment of bacteria to, and their detachment from, prepared fruit and vegetable tissues - FT1523
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Description
Factors affecting the attachment of bacteria to, and their detachment from, prepared fruit and vegetable tissues.
This project will measure and model the attachment of key food-borne pathogenic bacteria on the cut surfaces of prepared, ready to eat vegetable tissues using recently published methods developed at the IFR. It will then use physical chemistry approaches to identify the sites of attachment, and to develop masking agents. |
Objective
Deliverables
The approaches used will identify the effects of:
· plant parts
· preparation techniques
· varieties
· time
on the speed of attachment, the attachment coefficient and the probability of detachment of a range of food borne pathogenic bacteria and other bacteria. These data will identify the potential for contamination of produce during growing, harvesting and preparation in the factory. Identification of the site of attachment and biochemical analysis of those sites will identify potential candidate masking compounds to prevent contamination occurring, and these will be tested industrially.
Benefits
A successful project will provide a means to prevent the contamination of prepared fruit and vegetable tissues during processing in food factories. An approach based on masking compounds will obviate the need for biocidal compounds, and will increase both the microbiological safety and stability of short shelf life foods.
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Project Documents
• Executive Summary : Link Project AFM 234: Factors affecting the attachment of bacteria to, and their detachment from, prepared fruit and vegetable tissue
(23k)
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Time-Scale and Cost
From:
2005
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To:
2008
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Cost: £50,000 |
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Contractor / Funded Organisations
Chilled Food Association Ltd., IFR - Institute of Food Research (BBSRC) |
Keywords
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Fields of Study
Resource Efficient and Resilient Food Chain |