Dr Gail Betts has worked at Campden BRI for over 38 years. She started working in our Thermal Microbiology group in 1984 and was part
of the research team that produced the data on the heat resistance of Listeria monocytogenes and Clostridium botulinum that forms the
basis of industry accepted heat processes of 70°C for 2 minutes or 90°C/10minutes aimed at producing safe chilled food products. Gail then moved on
to manage the Processing, Preservation and Spoilage (PPS) section within the Microbiology department where she studied predictive food microbiology, the
growth and survival of spoilage organisms and food pathogens and use of traditional and novel food preservation systems. She did her industrial PhD at Surrey
University during this time on the predictive microbiology of meat products.
Gail has written many guidance documents on shelf-life protocols and challenge testing and has been a member of the European Working
group that produced the technical guidance document for conducting shelf-life studies on Listeria monocytogenes in ready-to-eat foods. She was also
part of the ISO working group that produced the international standard on challenge testing. Gail is a member of the MicroVal Technical Committee which is
responsible for validation of alternative microbiological test methods.
Gail became the Head of Microbiology at Campden BRI in July 2021 and now manages over 50 experts and technical staff focussing on
molecular microbiology and methods, emerging microbiology and viruses, microbiological safety and spoilage, industrial process microbiology, brewing
microbiology and microbial risk assessment.