Programmes of work in this area: Food Safety
- Annimal feed composition and contamination - F01 (5)
- Chemical contaminants from food production - Surveys - C02 (22)
- Chemical contamination form food contact materials and articles - research - A03 (55)
- Chemical contamination form food contact materials and articles - Surveys - A04 (3)
- Domestic Sector Hygiene Research Programme - B20 (3)
- Effects of Radioactivity in the Environment - R01 (2)
- Eggs and poultry - B15 (17)
- Food chain strategy - H01 (3)
- Food intolerance - T07 (45)
- Food irradiation: research in support of detection tests and the provision of scientific advice - A05 (4)
- Food Safety Aspects of Inorganic Environmental Chemical Contaminants Excluding Dioxins and PCBs- Research - C01 (11)
- Food-borne disease - B14 (19)
- Future Meat Controls Research - MC1 (9)
- Marine microbiology and biotoxins - P01 (7)
- Meat hygiene - microbiological safety (non-TSE research) - M01 (25)
- Mechanisms of food chemical toxicology - T09 (2)
- Microbial risk assessment - B12 (13)
- Microbial risk management - B13 (12)
- Microbial surveillance - B18 (10)
- Mycotoxins and process contaminants (including nitrate) - Research
- C03 (23)
Sample preparation for aflatoxin analysisThe Origin and Formation of 3-MCPD in Foods and Food IngredientsAn investigation of the occurance of ethyl carbamate in bread, toast and other similar productsInvestigation of sampling and Sources of Variation in Nitrate Levels in Lettuce and SpinachExploiting Process Factors to Reduce Acrylamide in Cereal-based FoodsExamination of the effect of domestic cooking on acrylamide levels in foodExploiting Process Factors To Reduce Acrylamide in Cereal Based FoodsDevelopment of representative sampling plans for mycotoxins in food using distribution modellingDevelopment of improved methods of analysis for FumonisinsHPLC/MS/MS method for the determination of ergot alkaloids in cerealsTo conduct an investigation into the variety, availability and consumption of ethnic foods on the UK market liable to mycotoxin contaminationGenetic and Agronomic Approaches to Reducing Acrylamide Formation in Foods Derived From Potato and CerealFactors Affecting the Formation of Furan in Heated FoodsDetermination of masked mycotoxins in cereals and cereal-based foodsInvestigation of the loss of parent fumonisin mycotoxins during food processingAlternatives to enforcement – Working in partnership on mycotoxinsMechanism of the Formation of Acrylamide in Cooked Foods & Factors Affecting its Formation During Processing/CookingCode of Practice to reduce fusarium mycotoxins in cerealsMycotoxins surveillance programme – analysis of mycotoxins in foodsThe application of HACCP techniques to the management of Fusarium toxins in cerealsThe analysis of urine samples for biomarkers of exposure to Fusarium mycotoxinsStudy to compare the aflatoxin content of Brazil nut kernels with that of the shellArsenic speciation in fruit and vegetables grown in the UK - Mycotoxins and process contaminants (including nitrate) - Surveys - C04 (8)
- Organic wastes - B17 (7)
- Phytoestrogens in the diet - T05/T06 (7)
- Radioactivity in Food - R04 (9)
- Research, surveillance and monitoring - Scotland (S01, S04, S14) - S14 (35)
- Response to Emergencies Involving Radiological Contamination of the Food Chain - C05 (2)
- Risk Assessment of Food Chemicals - T01 (18)
- Risk assessment of mixtures of pesticides and similar substances - T10 (16)
- Shellfish hygiene - B16 (11)
- Social Science Research - Food Safety - X04 (22)
- Transmissible Spongiform Encephalopathies (TSEs) - M03 (19)
- Verocytotoxin-producing E.coli O157(VTEC) - B11 (5)