Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.

Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.

This feasibility project will target biofilms formed by microbial pathogens in the meat supply chain, to prevent transmission in the human food chain. Our model will be biofilms of Campylobacter and Salmonella, two bacteria which are important causes of food poisoning present on chicken skin/meat, with plastics used in poultry packaging materials. A particular focus will be given to the possible inhibition and removal of such biofilms using food-grade enzymes and edible natural products (such as horseradish actives). The research will build-up on multi-disciplinary expertise in pathogen biofilm, poultry production, packaging production and natural product chemistry This will underpin future research on the design of antibiofilm products for the poultry packaging or cleaning product industry, which will be used in subsequent project for usage in MAP trays, soaker pads or sealing foils with poultry products. This work will have an impact on food poisoning in the UK, which represents a major challenge to the UK food industry. The cost to the UK economy of the ~1 million cases is estimated at £1.5 bn per annum, and poultry contaminated with Campylobacter is a major single cause of food poisoning in the UK, with a financial burden estimated to be £583 million.

Pulses are an affordable source of starch, protein and fibre, and have slow-release properties of potential nutritional benefit to consumers, notably improvements in glycaemic control and lower-bowel health, but are underutilised in the UK. With the increasing prevalence of cardiometabolic diseases (e.g. type 2 diabetes, cardiovascular disease), there is an emerging market for functional ingredients and foods; however, few products exist which exploit the natural beneficial properties of pulses. This project builds on new research showing that a novel method of processing pulses results in a food ingredient with enhanced nutritional properties. The focus of this project is to understand how the ingredient is best used in everyday food products to deliver a realistic and acceptable product with added health benefits. Ultimately, this project could lead to the development of a new generation of functional foods specifically designed to deliver slow-release energy and prebiotic effects.

Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.