Factors Influencing the Sensitivity of Bacteria to High Pressure

To gain a better understanding of the inactivation of bacteria by high pressure. This would complement other high pressure work carried out in Food Microbiology. It would build on the knowledge of and expertise in the high pressure treatment of foods which exists within FSD and would give DARD a broader understanding of this technology.

<UL> <LI> To investigate the intrinsic and extrinsic factors affecting pressure inactivation of bacteria e.g. growth temperature, stage of growth and composition of suspending medium
<LI> To determine the influence of fatty acid composition on the resistance of bacteria to high pressure and other physical processes.