People

Dr Martin Webb


 

Microbiologist

After completing his PhD at the University of Liverpool studying bioremediation of chlorinated phenols, Dr Martin Webb undertook a post-doctoral position at Westlakes Scientific Consulting in Cumbria, before joining Professor Mike Peck’s Research Group at Quadram Institute Bioscience (formerly known as the Institute of Food Research) in Norwich.

Martin's research focused on investigating germination and outgrowth from individual spores of Clostridium botulinum to gain greater understanding of the physiology and variability surrounding these events; and using physiological and genomic techniques to examine variability between C. botulinum strains.

In the last ten years Martin has predominantly focused on industrially-relevant projects, in particular investigating the survival and growth of spore-forming bacteria such as C. botulinum and Bacillus cereus in foods during refrigeration.

In August 2018 Martin joined QIB Extra, bringing 18 years’ experience of working with the important foodborne pathogen Clostridium botulinum.

Dr Reg Wilson

Managing Director

Elizabeth Saggers

Director of Operations

Claire Daniels

Head of Customer Liaison

Kirsty Holmes

Microbiologist

Jemma Snell

Microbiologist

Professor Mike Peck

Consultant Microbiologist

Applied Research and Analytical Services for Industry

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Latest News

Risk Assessment of Botulism from Chilled, VP/MAP (Vacuum Packed/Modified Atmosphere Packed) Fresh Meat held at 3°C to 8°C

26/03/2019

QIB Extra on behalf of Meat Livestock Australia (MLA) and The British Meat Processors Association (BMPA) undertook a project using a risk assessment approach and carried out a challenge test experiment, to establish whether a shelf-life of greater than 10 days can be applied to fresh chilled meat.

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New test to combat buffalo mozzarella fraud uncovers mislabelled products

05/03/2019

Scientists from the Quadram Institute on the Norwich Research Park have developed a test that differentiates between buffalo and cow’s milk, and between the cheeses made from them. Applying the test to commercial products, they found that many restaurant meals and supermarket pizzas claiming to be buffalo mozzarella are mislabelled, and instead contain mozzarella made wholly or partially from cows’ milk. 

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