After working as an assistant lecturer in the Universities of  London (School of Pharmacy) and Glasgow, I joined the Low Temperature Research Station in Cambridge and from there was transferred to the Food Research Institute in Norwich. While employed here I worked on pectin-degrading bacteria that cause spoilage of vegetables, and on food safety, particularly in relation to Listeria monocytogenes and Clostridium botulinum. Following my retirement I have worked as a Visiting Scientist and later as an Emeritus Fellow on a variety of food safety topics.

My main current work concerns the microbiological safety of food for the more vulnerable groups of the population, including young children, pregnant women, the elderly, and people who are immunosuppressed as a result of disease and/or medication. The use of immunosuppressant treatment in medicine is increasing, and such treatment needs to be accompanied by the implementation of especially careful measures to prevent foodborne infection in these particularly susceptible people.

Key Publications

Lund, B.M., Baird-Parker,A.C. and Gould,G.W. (eds).2000 The Microbiological Safety and Quality of Food. Vols I and II. Aspen Publishers Inc.Gaithersburg, Maryland, USA.

Lund, B.M. and O’Brien, S.J. 2011. The occurrence and prevention of foodborne disease in vulnerable people. Foodborne Pathogens and Disease 8, 961-973.

Lund, B.M. 2014. Microbiological food safety and a low microbial diet to protect vulnerable people. Foodborne Pathogens and Disease 11, 413-424.

Lund, B.M. and Peck, M.W. 2015. A possible route for foodborne transmission of Clostridium difficile? Foodborne Pathogens and Disease 12, 177-182

 Lund, B.M. 2015 Microbiological food safety for vulnerable people. International Journal for Environmental Research and Public Health 12, 10117-10132.