Prof. Mike Peck
WebsiteFood Safety Centre
My research interests are in the basic and strategic aspects of the physiology and molecular biology of Clostridium botulinum (and other foodborne pathogens), and applying research findings, including developments in mathematical biology, such as risk assessment to issues faced by industry and regulators.
The pattern of growth observed for Clostridium botulinum type A1 strain ATCC 19397 is influenced by nutritional status and quorum sensing: a modelling perspective.
FEMS Pathogens and Disease
Publisher’s version: 10.1093/femspd/ftv084
Journal of Bacteriology
Publisher’s version: 10.1128/jb.00630-15
Research in Microbiology 166 p303-317
Publisher’s version: 10.1016/j.resmic.2014.10.010
Foodborne Pathogens and Disease 12 p177-182
Publisher’s version: 10.1089/fpd.2014.1842
Toxicon 93 pS48
Publisher’s version: 10.1016/j.toxicon.2014.11.218
Apertures in the Clostridium sporogenes spore coat and exosporium align to facilitate emergence of the vegetative cell
Food Microbiology 51 p45-50
Publisher’s version: 10.1016/j.fm.2015.04.013
Functional Characterisation of Germinant Receptors in Clostridium botulinum and Clostridium sporogenes Presents Novel Insights into Spore Germination Systems.
PLoS Pathogens 10 (9) pe1004382
Publisher’s version: 10.1371/journal.ppat.1004382
Three classes of plasmid (47-63 kb) carry the type B neurotoxin gene cluster of Group II Clostridium botulinum
Genome Biology and Evolution 6 p2076-2087
Publisher’s version: 10.1093/gbe/evu164
IFR researchers have established how bacteria emerge from spores, to understand how these bacteria germinate andproduce the deadly botulsim toxinmore +
Applications are now open for 4 year PhD studentships at the Institute of Food Research, to start in October 2015.more +
IFR scientists have discovered genes that are crucial for germination in the foodborne bacteria Clostridium botulinum.more +
A recent study led by IFR has uncovered newinformation about the genes Clostridium botulinum uses to produce its toxin.more +
Scientists at the Institute of Food Research are helping in the expansion and diversification of mushroom cultivation in Uganda.more +
Establishing how milder preservatives inhibit Clostridium botulinum
PhD : 4 year Project
An iCASE studentship is available between IFR and the Nestlé Research Center investigating how mild preservatives inhibit Clostridium botulinum. The student will be based in Professor Mike Pecks laboratory at IFR, and will spend a minimum of three months at the Nestlé Research Center (Lausanne, Switzerland).