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
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
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.