Mike Peck

Programme Leader

Research Area: Foodborne Bacterial Pathogens

Contact Details:

Institute of Food Research,
Norwich Research Park,
Colney, Norwich,
NR4 7UA
UK
mike.peck@bbsrc.ac.uk

Research interests

Basic/strategic aspects of the physiology and molecular of Clostridium botulinum (and other foodborne pathogens), and applying research findings (including developments in mathematical biology, such as risk assessment) to address issues faced by industry and regulators.

Selected Publications

Carter A. T., Paul C. J., Mason D. R., Twine S. M., Alston M., Logan S. E., Austin J. W., Peck M. W. (2009)
Independent evolution of neurotoxin and flagellar genetic loci in proteolytic Clostridium botulinum
BMC Genomics 10 115
DOI:10.1186/1471-2164-10-115

Peck M. W. (2009)
Biology and genomic analysis of Clostridium botulinum
Advances in Microbial Physiology 55 183-265

Stringer S. C., Webb M. D., Peck M. W. (2009)
Contrasting effects of heat-treatment and incubation temperature on germination and outgrowth of individual spores of nonproteolytic clostridium botulinum
Applied and Environmental Microbiology 75 (9) 2712-2719

Grant K. A., Kenyon S., Nwafor I., Plowman J., Ohia C., Halford-Maw R., Peck M. W., McLauchlin J. (2008)
The identification and characterisation of Clostridium perfringens by real-time PCR, location of enterotoxin gene, and heat resistance
Foodborne Pathogens and Disease 5 (5) 629-639

Recent Publications

Artin I., Mason D. R., Pin C., Schelin J., Peck M. W., Holst E., Radstrom P., Carter A. T. (2010)
Effects of carbon dioxide on growth of proteolytic Clostridium botulinum, its ability to produce neurotoxin, and its transcriptome
Applied and Environmental Microbiology 76 (4) 1168-1172

Carter A. T., Mason D. R., Grant K. A., Franciosa G., Aureli P., Peck M. W. (2010)
Further characterisation of proteolytic Clostridium botulinum type A5 reveals that neurotoxin formation is unaffected by loss of the CntR (BotR) promoter sigma factor binding site
Journal of Clinical Microbiology 48 (3) 1012-1013
DOI:10.1128/JCM.01774-09

Peck M. W. (2010)
Clostridium botulinum
(Ed: Juneja V. K., Sofos J. N.) Pathogens and Toxins in Foods: Challenges and Interventions
Washington DC: ASM Press
(n/a) p31-52

Carter A. T., Paul C. J., Twine S. M., Mason D. R., Alston M. J., Logan S. M., Austin J. W., Peck M. W. (2009)
Proteolytic Clostridium botulinum possesses a stable genome with independent evolution of the neurotoxin and flagellar genetic loci.
Spore Forming Bacteria In Food
Le Berre, Quimper, France
2009 (.) 71

De Medici D., Anniballi F., Wyatt G. M., Lindstrom M., Messelhauser U., Aldus C. F., Delibato E., Korkeala H., Peck M. W., Fenicia L. (2009)
Multiplex PCR to detect botulinum neurotoxin-producing clostridia in clinical, food and environmental samples
Applied and Environmental Microbiology 75 (20) 6457-6461
DOI:10.1128/AEM.00805-09

Lindstrom M., Hinderink K., Somervuo P., Kiviniemi K., Nevas M., Chen Y., Auvinen P., Carter A. T., Mason D. R., Peck M. W., Korkeala H. (2009)
Comparative genomic hybridization analysis of two predominant Nordic group I (proteolytic) Clostridium botulinum type B clusters
Applied and Environmental Microbiology 75 (9) 2643-2651

Peck M. W. (2009)
Clostridium botulinum and botulism
Spore forming bacteria in food.
Le Berre Media , Quimper, France
2009 (.) 18-20

Pin C., Rolfe M. D., Munoz-Cuevas M., Hinton J. C. D., Peck M. W., Walton N. J., Baranyi J. (2009)
Network analysis of the transcriptional pattern of young and old cells of Escherichia coli during lag phase
BMC Systems Biology 3 108

Stringer S. C., Webb M. D., Peck M. W. (2009)
Lag time variability in individual spores of Clostridium botulinum.
Spore forming bacteria in food.
Le Berre Media , Quimper, France
2009 (.) 224-227

Artin I. , Carter A. T. , Holst E. , Lovenklev M. , Mason D. R. , Peck M. W. , Radstrom P. (2008)
Effects of carbon dioxide on neurotoxin gene expression in non-proteolytic Clostridium botulinum type E
Applied and Environmental Microbiology 74 2391-2397

Le Marc Y., Plowman J., Aldus C. F., Munoz-Cuevasa M., Baranyi J., Peck M. W. (2008)
Modelling the growth of Clostridium perfringens during the cooling of bulked meat
International Journal of Food Microbiology 128 (1) 41-50

Peck M. W., Goodburn K. E., Betts R. P., Stringer S. C. (2008)
Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled
Trends in Food Science and Technology 19 (4) 207-216

Stringer S. C., Peck M. W. (2008)
Foodborne clostridia and the safety of in-pack preserved foods
(Ed: Richardson P.) In-pack Processed Foods
Woodhead publishing, Cambridge
(14) 251-276