Food and Drink Safety

• New technologies for rapid detection and identification of micro-organisms in food
• Risks of psychrotrophic Clostridium botulinum in MAP and vacuum packed chilled foods
• Effect of temperature changes on gene expression during the first stages of Salmonella growth
• Identification and elimination of Bacillus species, a microbiological issue for food products
• Whole-room disinfection processes
• Allergens - control in food processing and catering environments
• Assessment and comparison of available methods of analysis for the determination of gluten (GLUTEN)
• Fresh Produce Forum
• Investigation of the survival of Mycobacterium bovis and E. coli O157 in UK-produced cheeses made from raw cows' milk
• Evaluation of rapid test kits as potential screening tools for ochratoxin A (OTA) determination in wheat and barley
• Methods for assuring chemical food safety