This project is working on will identifying microbiological hazards that could be introduced during the production of selected new alternative protein and plant-based food products and the effect of chilled temperature and packaging on their control and safe shelf-life.
Research is needed to obtain an understanding of any specific safety risks and vulnerabilities associated with these new products/processes.
Although some of the hazards may be specific to a particular type of food, this research will help to identify issues that may have a broader impact, for example, risks associated with cellular agriculture, storage of wet material after harvesting, etc, depending on the types of products selected. This information will be made available to relevant stakeholders or published in
consultation with the UK Food Safety Research Network.