'Hurdle technology' and 'sub-lethal stresses' in controlling Listeria

Microbiology

Microbiologist Greg Jones describes a project looking afresh at 'hurdle technology' and 'sub-lethal stresses' in controlling Listeria, particularly in relation to product reformulation to remove salt and other preservatives.

About Greg Jones

Greg started at Campden BRI in 2006 and has had a broad range of experience and influence, primarily across providing microbiology support to clients and leading research projects. Greg’s PhD was within the field of Molecular Microbiology and he also has a BSc (Hons) in Biotechnology.

Recent podcasts

41st Annual Campden Lecture
In celebration of our centenary year, this Annual Campden Lecture was a triple bill with three industry leaders.
CO₂ in food packaging
The role of CO₂ in in modified atmosphere packaging.
Reformulation for calorie reduction
Sarah Thomas and Mike Adams discuss reformulation for calorie reduction.
40th Annual Campden Lecture
Ian Wright, Chief Executive, FDF, delivered the 2018 lecture “A whole new world: food and drink after Brexit.”
39th Annual Campden Lecture
Heather Hancock delivers a candid consideration of the FSA's relationship with consumers and industry.

'Hurdle technology' and 'sub-lethal stresses' in controlling Listeria

About Greg Jones

You may also be interested in

Contact an expert