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Investigation of factors affecting survival and recovery of bacteria from food-based freeze-dried proficiency test mater - FS2910

Phase 1: To prepare test strain s and gamma irradiated food bases. To determine and quantify differences in survival and recovery of 4 test organsims, Aeromonas hydrophila, Staphylococcus aureus, Escherichia coli and Listeria monocytogenes in four foods (minced beef, chicken, prawn and cured ham) using the current standardised test material production procedure. For each food to investigate the effect of a) inoculum suspebsion fluid b) growth phase c) freezing temperature d) secondary drying procedure and e) rehydration procedure on survival. Phase 2 To investigate the influence of specific food proximates, i.e. fat, salt, pH, carbohydrate content on survival and recovery of the test organisms using 2 of the foods examined in phase 1. To prepare final report. To prepare paper for publication in scientific journal.
Time-Scale and Cost
From: 1995

To: 1997

Cost: £94,500
Contractor / Funded Organisations
Central Science Laboratory