HC Deb 09 February 1989 vol 146 cc780-1W
Dr. David Clark

To ask the Minister of Agriculture, Fisheries and Food if he will list the research projects he is funding into listeria monocytogenes and the research establishments where these projects are undertaken; and if he will make a statement.

Mr. Ryder

[pursuant to his reply, 19 January 1989, c. 319J: The research projects my Department is funding on listeria monocytogenes and the research establishments where these are being carried out are set out in the table. These projects form part of the extensive ongoing research programme on food safety which my Department undertakes.

Projects Funded by MAFF on Listeria Monocytogenes

  1. A. Projects specifically on L.monocytogenes
    1. 1. Effect of heat and irradiation on survival of Listeria in chicken (Leicester University).
    2. 2. Effect of microwave cooking on the survival of L.monocytogenes in cooked and chilled foods. (Campden Food and Drink Research Association—CFDRA).
    3. 3. The thermal death characteristics of L.monocytogenes in foods (CFDRA).
    4. 4. Survey of Listeria in foods (MAFF, Food Science Laboratory).
  2. B. Projects including L.monocytogenes
    1. 1. Growth characteristics of food poisoning organisms at sub-lethal temperatures (CFDRA).
    2. 2. Investigate combinations of sub-lethal temperatures to preserve processed foods (CFDRA).
    3. 3. Recovery and detection of sub-lethally injured pathogens (CFDRA).
    4. 4. Microbial antagonism to increase the safety and stability of chilled foods (CFDRA).
    5. 5. Influence of food components and preservative factors on food borne pathogens (Institute of Food Research—Norwich).
    6. 6. Microbiological hazards in domestic and institutional handling of food (IFR—Norwich).
    7. 7. Influence of food components and preservative factors on food borne pathogens (IFR—Norwich).
    8. 8. Safety and quality of poultry products in relation to processing (IFR—Bristol).
    9. 9. Define factors controlling microbial growth and develop predicture models (IFR—Bristol).
    10. 10. Heat induced tolerance of microorganisms (IFR—Bristol).
    11. 11. Bacteria and hygiene in abattoirs (IFR—Bristol).
    12. 12. Improve classification and identification of food microorganisms and maintain the National Collection of Food Bacteria (IFR—Reading).
    13. 13. Low socium chloride foods/microbiological safety and technological characteristics (British Food Manufacturing Industry Research Association—BFMIRA).
    14. 14. Shelf-life prediction of chilled foods—food spoilage and poisoning (BFMIRA).
    15. 15. Rapid methods to assess the microbiological quality of foods (BFMIRA).