I have worked in the Clostridium botulinum research group at the Quadram Institute Bioscience for 24 years. I have a degree in Food Science and a PhD in Food Microbiology, both from the University of Nottingham.
Prior to joining Quadram Institute Bioscience, I worked in immunodiagnostic research and was the quality control manager of a meat-processing factory. My research interests include the physiology and molecular biology of C. botulinum including spore germination and outgrowth, growth at refrigeration temperatures, growth in food, toxin production and strain variability.
Stringer S. C., Carter A. T., Wachnicka E., Crossman L. C., Sebaihia M., Webb M. D., Peck M. W.(2013) Genomic and physiological variability within Group II (non-proteolytic) Clostridium botulinum BMC Genomics 14 333.
Hospital X. F., Hierro E., Stringer S. C., Fernández M.(2016) A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages International Journal of Food Microbiology 218 66-70.
Smelt J. P., Stringer S. C., Brul S.(2013) Behaviour of individual spores of non proteolytic Clostridium botulinum as an element in quantitative risk assessment Food Control 29 358-363
Stringer S. C., Webb M. D., Peck M. W.(2011) Lag time variability in individual spores of Clostridium botulinum Food Microbiology 28 228-235.
Janganan T. K., Mullin N., Tzokov S. B., Stringer S. C., Fagan R. P., Hobbs J. K., Moir A., Bullough P. A.(2016) Characterization of the spore surface and exosporium proteins of Clostridium sporogenes; implications for C. botulinum group I strains Food Microbiology 59 205–212
M.W. Peck, K.E. Goodburn, R.P. Betts, and S.C. Stringer (2006) Clostridium botulinum in vacuum packed (VP) and modified atmosphere packed (MAP) chilled foods. Final Project Report