Clients include Government Agencies, professional and trade bodies
We can carry out confidential reviews, providing vital information to identify key issues you need to know about when planning targeted action.
Detailed publications list
Free downloads/abstracts:
1. Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3°C–8°C. TIFST Oct 2020.
2. Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus. TIFST 5/9/19.
3.Risk Assessment of Botulism from Chilled, VP/MAP (Vacuum Packed/Modified Atmosphere Packed) Fresh Meat held at 3°C to 8°C. March 2019. Report (with Quadram Institute Bioscience) for Meat & Livestock Australia and BMPA.
4. BRC Global Standards "Shelf Life of MAP and VP Raw Meat Products in Relation to non-proteolytic Clostridium botulinum"
5. GFSI Chemicals in Food Hygiene Volume 1 - The optimal usage of cleaning agents, sanitizers & disinfectants to minimize the risk of traces in foods. Also at: https://www.mygfsi.com/component/k2/item/116-chemicals-in-food-hygiene-volume-1-the-optimal-usage.html (2019)
6. GFSI Chemicals in Food Hygiene Volume 2 - Cleaning agents, sanitizers & disinfectants in food businesses: detection of traces & human risk assessment process (2019)
7. IFST Fresh Produce Information Statement (3rd ed), February 2017
8. A comprehensive review of current practices in the management of L. monocytogenes during the production of cooked, sliced meat. Report for FSA, Project FS241045, May 2015
9. A review of the published literature and current production and processing practices in smoked fish processing plants with emphasis on contamination by Listeria monocytogenes. Report for FSA Scotland, Project FS425012, June 2012
10. Smoked salmon industry practices and their association with Listeria monocytogenes. (co-author). Food Control, Vol 35, Issue 1, January 2014, Pages 284–292:
11. An overview of current UK fresh produce farming practices that minimise the risk of foodborne illness outbreaks associated with ready-to-eat fresh produce. Acta Horticulturae. (co-author).
12. Assessment of the potential for growth and neurotoxin formation by non-proteolytic Cl botulinum in commercial foods designed to be stored chilled. (co-author). Trends in Food Science & Technology
13. 2006 independent risk review for the UK Food Standards Agency regarding vacuum and modified atmosphere-packed chilled foods:
14. The Vital Ingredient. Assessment for the Royal Society of Chemistry and the Institute of Chemical Engineers of the implications for the chemical sciences relation to sustainable food production
15. Cleaning programme and programme for the inspection of cleanliness in operations affected by food hygiene legislation. Unofficial translation of Finnish Food Agency 2003 guidance (came into force 1/5/05)
16. 1999 VTEC and Agriculture Report for the European Chilled Food Federation
