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Unit for Applied Food
Safety Technology
The Unit specializes in research
into the microbiological and
biochemical aspects of food
safety with specific aims to
develop strategies and
methodologies that will
contribute to the knowledge of
food microbiology and the
occurrence and alleviation of
food related health issues in
the region. The research is
furthermore aimed at developing
new technologies around the
identification of food-borne
disease and the scientific basis
of such occurrences.
Contemporary analytical
techniques are used to develop
methods that are reliable,
reproducible and applicable to
foodstuffs inherent to our
region. Gram-negative bacteria,
in particular, are targeted
because they have been
identified as major agents of
food spoilage and disease. As
part of the risk communication
process, results are
continuously communicated to the
general public as to create
awareness in the field of safe
food handling. Applicability of
the research in industry with
the aims of optimizing safety,
quality and production is a high
priority.
There are currently five focus
areas within the unit namely 1)
Lipopolysaccharide
fingerprinting; 2) Microbial
risk assessment; 3) The PSNP
(Primary Schools Nutritional
Programme) community project; 4)
Total quality management; and 5)
Commercialization.
Lipopolysaccharide
fingerprinting entails research
into the quantitative analysis
of the lipopolysaccharide
molecules associated with the
outer-membranes of Gram-negative
food-borne pathogens. This
research is aimed at developing
a novel, rapid analytical
procedure for such organisms by
using technology developed in
the unit. Microbial risk
assessment serves as a channel
through which microbial ecology
studies, microbial
identifications, shelf-life
studies and development of
predictive models are
performed.
The localities and products for
these studies include a number
of industries, producers and
catering establis
hm
ents in the region on various
perishable foodstuffs such as
milk, meat and eggs. Informal
producers such as street vendors
are also targeted for research
purposes. The unit plays an
important role in the PSNP by
supplying primary schools with
material for surface counts and
analyzing the microbiological
populations that proliferate on
the surfaces of designated
food-service areas. Education to
the schools regarding good
personal and process procedures
is an integral element of the
outcomes of this project.
Boasting a sound team of
microbiologists, biochemists,
environmental health
practitioners and individuals
with vast experience in food
processing and hygiene, the unit
aims to render professional
services in the field of Total
Quality Management such as
HACCP, GMP and ISO 9000.
Finally, the unit is
continuously expanding its
infrastructure and accreditation
status as to present a routine
service to industry by
conducting a broad spectrum of
food-related analyses. These
include microbiological and
biochemical analyses of
foodstuffs, surfaces and
atmospheres.
The unit has firm links with the
community and industry, and
collaborates on a number of
issues with institutions
including Irene ANPI, UP
Department of Food Science, Wits
UV Department of Microbiology
and UFS Department of
Microbiology and Biochemistry.
Ample opportunities for funding
exist and a sizeable number of
postgraduate students on 4th
year, Master and Doctorate
levels are currently performing
their research under the unit as
well as a number of
post-doctoral research
fellows.
Contact details:
Prof JFR Lues
Tel: +27 51 5073145
Fax: +27 51 5073355
rlues@cut.ac.za
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