Project overview
We are seeking to understand existing risk management practices and food technology processes that operate in the field of food safety of ready-to-eat (RTE) low moisture raw materials (water activity: aw<0). Our project seeks to explore the following questions:
• How are new RTE low moisture ingredients assessed for microbial risks?
• With the introduction of new RTE low moisture product lines, how are novel processes rigorously assessed for food safety?
• What practices are in use to support the efficient, managed removal of pathogens to reduce microbial risks?
• What microbial risk assessments are supporting the identification of a product shelf-life?
• How can best practice food safety communication in this space advance human-microbial knowledge-practices?
We will explore these questions via expert interviews with a range of stakeholders involved in the ready-to-eat supply chain. Our aims are to generate enhanced social scientific understandings for researchers and industry stakeholders, to identify research gaps, and to contribute to best practice guidelines for those working in the sector.
• How are new RTE low moisture ingredients assessed for microbial risks?
• With the introduction of new RTE low moisture product lines, how are novel processes rigorously assessed for food safety?
• What practices are in use to support the efficient, managed removal of pathogens to reduce microbial risks?
• What microbial risk assessments are supporting the identification of a product shelf-life?
• How can best practice food safety communication in this space advance human-microbial knowledge-practices?
We will explore these questions via expert interviews with a range of stakeholders involved in the ready-to-eat supply chain. Our aims are to generate enhanced social scientific understandings for researchers and industry stakeholders, to identify research gaps, and to contribute to best practice guidelines for those working in the sector.
Staff
Lead researcher
Other researchers
