Dr Sandra Stringer

Laboratory Manager

Contact via email

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.


Key Publications

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

Brunt J., Carter A. T., Stringer S., Peck M. W.. (2018)

Identification of a novel botulinum neurotoxin gene cluster in Enterococcus

Febs Letters


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Peck M. W., Smith T. J., Anniballi F., Austin J. W., Bano L., Bradshaw M., Cuervo P., Cheng L. W., Derman Y., Dorner B. G., Fisher A., Hill K. K., Kalb S. R., Korkeala H., Lindstrom M., Lista F., Luquez C., Mazuet C., Pirazzini M., Popoff M. R., Rossetto O., Rummel A., Sesardic D., Singh B. R., Stringer S. C.. (2017)

Historical perspectives and guidelines for botulinum neurotoxin subtype nomenclature

Toxins, 9, 38


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Stringer S. C., Metris A.. (2017)

Predicting bacterial behaviour in sous vide food

International Journal of Gastonomy and Food Science, 13, 117-128


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Wachnicka E., Stringer S. C., Barker G. C., Peck M. W.. (2016)

Systematic assessment of nonproteolytic Clostridium botulinum spores for heat resistance

Applied and Environmental Microbiology, 82, 6019-6029


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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, 205212


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