'Hurdle technology' and 'sub-lethal stresses' in controlling Listeria

Microbiology

Microbiologist Greg Jones describes a project looking afresh at 'hurdle technology' and 'sub-lethal stresses' in controlling Listeria, particularly in relation to product reformulation to remove salt and other preservatives.

About Greg Jones

Greg started at Campden BRI in 2006 and has had a broad range of experience and influence, primarily across providing microbiology support to clients and leading research projects. Greg’s PhD was within the field of Molecular Microbiology and he also has a BSc(Hons) in Biotechnology.

Recent podcasts

41st Annual Campden Lecture
In celebration of our centenary year, this Annual Campden Lecture was a triple bill with three industry leaders.
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The role of CO₂ in in modified atmosphere packaging.
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40th Annual Campden Lecture
Ian Wright, Chief Executive, FDF, delivered the 2018 lecture “A whole new world: food and drink after Brexit.”
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Heather Hancock delivers a candid consideration of the FSA's relationship with consumers and industry.

'Hurdle technology' and 'sub-lethal stresses' in controlling Listeria

About Greg Jones

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