§ Risk and Hazard Analysis in Egg Infections
§ Thermal Destruction of Salmonella enteritidis Phase Type 4 in the Domestic Cooking of Food Containing Eggs
§ Manipulation of the Microbial Flora of the Gut of Young Chicks to Control Salmonella in Broilers
§ Survival and Growth of Salmonellae and Bacillus subtilis in Baking Ingredients
§ Salmonella Shedding in Poultry
§ Serological Diagnosis of S. enteritidis Infection
§ Plasmid Profile Analysis of S. enteritidis
§ Development of a Salmonella enteritidis Vaccine to Prevent Salmonella Infections in Chickens
§ Salmonella Service: Bacteria Typing, Surveillance and Work Under the Protein Processing Order
§ Work being carried out under the Zoonosis Order and in Collaboration with PHLS
§ Development of Immunoassays for the Rapid Detection of Food Poisoning Organisms
§ Growth Characteristics of Food Poisoning Organisms at Sub-lethal Temperatures
§ Microbial Antagonism to Increase the Safety and Stability of Chilled Foods
§ Low Sodium Chloride Foods/Microbiological Safety and Technological Characteristics
1546WA§ Modes of Action and Interaction of Preservatives on Micro-organisms
§ Detection of Sub-lethal Injury in Micro-organisms
§ Use of Non-radioactive DNA Probes for the Detection of Pathogenic Bacteria in Food
§ Enzyme-linked Immunological Biosensors for Detection and Identification of Pathogenic Bacteria in Food
§ Bacteria and Hygiene in Abattoirs
§ Bacteria on Meat and Food-borne Illness
§ Define Factors Controlling Microbial Growth and Develop Predictive Models
§ Microbiological Safety of Chilled Foods Including Salads
§ Microbiological Hazards in Domestic and Institutional Handling of Food
§ Determination of Food Constituents and Contaminants by ELISA
§ Electron Transfer Coupling as a Rapid Method for Assessment of Bacterial Contamination
§ Factors Determining Intestinal Colonisation by Salmonella
§ Investigating the Basis of Virulence of the Salmonella Genus
§ Variation in Virulence of Salmonellas, Host Responses to Infection, Novel Vaccines and Strategies for Use
§ Salmonellosis in Cattle—To determine the epidemiology in order that methods to minimise the spread and effects of infection can be formulated and applied
§ Heat Induced Thermotolerance in Food Poisoning Organisms
§ Survey of Bacteriological Quality of Goat Milk
§ Lysozyme Destruction of Gram Negative organisms in Chicken and Red Meat
§ Bacteriological Hazards of Large Meat Roasts in Catering and Long Storage of Chilled Foods in Catering
§ Effects of Heat, Cold, Drying, Radiation on Bacteria and their Recovery and Growth
§ Food Safety by Predicting Microbial Growth
§ The Microbiology of Meat and Fish Packaged for Retail Sale
§ Development of Direct Epifluorescent Filter Techniques (DEFT)