Items Tagged with 'Quadram Institute'

A recent study has demonstrated that current sampling and testing methods for Campylobacter may overlook epidemiologically-important strains. The researchers suggest using optimized culture methods and analyzing multiple isolates per sample.

A recent study conducted by scientists from the Quadram Institute and the UK Health Security Agency has revealed that, despite cleaning, Listeria monocytogenes are able to persist in ready-to-eat (RTE) food production environments, supported by diverse bacterial populations that also remain stable over time.

A new study suggests that bacteria Yersinia enterocolitica may be a bigger threat to food safety than previously thought.

A survey of non-typhoidal Salmonella (NTS) found on retail foods sold in the UK has shown the overall prevalence of Salmonella to be low, although there is great genetic diversity among the Salmonella that was present, which may hinder outbreak investigations and source attribution in the case of foodborne illness outbreaks. 

The UK Food Standards Agency (FSA) has partnered with the Biotechnology and Biological Research Council (BBSRC) and the Quadram Institute to create the UK Food Safety Network, a collaborative space for food safety research, training, and innovation.