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<p>The project aims to develop predictive models for the growth and survival of campylobacter in food that can be used by the food industry to address this hazard in food production and inform instructions for caterers/consumers regarding appropriate handling, cooking and storage of foods that may act as a vehicle for campylobacter.</p>
<p>A systematic review of published literature on the survival of campylobacter in foods and food-related environments will be carried out to identify current data gaps in this area.</p>
<p>The study will also examine the heat resistance of campylobacter at the population level and will use isolates from foods and humans. It will also involve an investigation into how campylobacter interacts with food and will use highly sensitive recovery and enumeration techniques. A generic modelling approach will be used to develop predictive models for growth and survival across all of the different treatment, food states and environments investigated, using the data collected from these experiments.</p>
<p>These models will be made publicly available to help the food industry address this hazard in food production and inform instructions for caterers/consumers regarding handling, cooking and storage of foods that may act as a vehicle for campylobacter.</p>
<p>Background: Campylobacter is the leading cause of foodborne disease in the UK and tackling this problem is a key priority for the Agency. Campylobacter is present on most raw poultry meat entering kitchens and poor hygiene can lead to cross-contamination of surfaces, utensils, hands and ready-to-eat foods.</p>
<p>Predictive models for growth and survival of foodborne pathogens are publically available and provide industry, government scientists and researchers with tools to predict pathogen behaviour in response to changes in food formulation and storage conditions. Models are available for most foodborne pathogens. However there is a paucity of predictive models for campylobacter.</p>
<p>Research is needed to develop robust predictive modelling tools for campylobacter growth and survival in food, particularly thermal death. Such work should also try to relate the findings to the potential for growth and survival in foods following cross-contamination in the kitchen.</p>