Microbes and Food Safety

Our Microbes and Food Safety research programme aims to reduce human foodborne illness through improved food safety and reduce food waste due to microbial spoilage.

There are 2.4 million cases of foodborne illness reported in the UK each year, costing £9 billion to the UK economy.

Moreover, we waste up to 50% of the food we produce globally. Microbes are responsible for up to 25% of food spoilage and cause a negative impact right across the global food chain.

Using our expertise in microbiology and genomics combined with cutting-edge technology, we provide the evidence base to address current and emerging threats to food safety and food security.

Our Microbes and Food Safety research programme addresses key food safety questions including:

• What and where are the microbial threats in foods?
• What are the factors associated with the survival and success of microbial threats?
• How can we improve food safety and reduce food waste?

We are an interdisciplinary innovation hub, bringing together partners with diverse skills across the food chain to translate research findings into industry, and policy.

Key Academic Partners

• University of Cambridge
• Royal Veterinary College
• Oxford Brookes University

Key strategic partners

• Food Standards Agency
• UK Health Security Agency
• Animal and Plant Health Agency