View Report Details
Development of generic methods for recovering bacteria from fatty foods and overcoming the inhibitory action of spices
Project Code: B18023
University of Reading, School of Food Biosciences, Food Microbial Sciences Unit.
Ramnani, P ;
The Food Standards Agency has identified that some microbiological methods routinely used may not be adequate for recovering microorganisms from some types of meat preparations. Two particular areas of concern were that sample homogenisation methods may not be effective in recovering microbes from fatty meats and that marinade sauces present on some meat preparations might inhibit growth of pathogens during the pre-enrichment phase of isolation. This project aimed to investigate methods for improving the recovery of bacteria from fatty meats and from meat preparations and marinades containing spices.
Some of the files on this site may be in a format that your computer can't read. However, you can download Readers and Viewers for the following document types below: