Mark Swainson, Principal Lecturer in Food Manufacturing at the University of Lincoln’s National Centre for Food Manufacturing, Holbeach, presented research at an international food safety management conference last week.

The presentation focussed on the potential for advancement of microbiological control approaches in the manufacture of “Ready To Eat” chilled foods.

Alongside Dr Chris Loughney from Ecolab UK, he discussed microbiological safety challenges in the chilled ready to eat food manufacturing sector, and the potential for operationalising pre-requisite programmes, such as cleaning and disinfection.

Food sector technologists and academics from all over the world attended the conference which sought to identify how governments, the food industry and other stakeholders are working to further improve the management of food safety to help ensure that our food is safe to eat.

Mr Swainson is working closely with Dr Loughney in a research partnership which seeks to develop advances in food safety systems and demonstrate the associated potential for increased control of microbiological and other significant hazards (e.g. allergen contamination) in industrial food manufacturing environments.