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Our Research

CSIRO’s Food Safety and Stability Group support world-class industry practices in food safety and quality management with expertise in the following focus areas:

  • Bacteriology and mycological food spoilage and safety issues
  • Through-chain microbial ecology, including metagenomics
  • Empirical and mechanistic assessment of novel hurdles, including traditional and innovative processes (high pressure processing, pulsed electric field, membrane filtration, etc.), novel preservatives, formulation and packaging
  • Validation of novel intervention and control strategies
  • Knowledge transfer to industry and regulators

We have combined decades of experience in applying this expertise at all points through the value chain, from on-farm, to processing, to distribution, for a number of product categories, including, red meat, poultry, dairy, fresh produce, and chill and shelf-stable processed foods.

Areas of our research