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Applied Food Microbiology

Fresh vegetables

Applied Food Microbiology

Traditional processing approaches for assuring safety and controlling the spoilage of foods and beverages are no longer sufficient to meet the growing market demand for products that are not only convenient, but which are less processed, clean label (i.e. contains no or fewer, natural preservatives) and are perceived as fresh. Furthermore, a globalised food market requires proactive and agile approaches to sufficiently manage food safety risks and maintain market access.

To meet these demands and stay ahead of emerging food safety risks, a holistic approach to food safety and quality management is required, uniting smart preservation and processing strategies that combine hurdles (known and novel) to synergistically control microorganisms, supported by underpinning knowledge related to the microbial ecology of foods and their physiological response to control strategies.