CSIRO’s Applied and Food Microbiology teams 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
Applied Food Microbiology
Traditional processing approaches for assuring safety and controlling the spoilage of foods and beverages are no longer sufficient for ...
Transformational Food Safety
While testing to detect contamination is an important aspect of food safety the prevention of contamination is the most important means of keeping food safe.