People

Professor Mike Peck


 

Consultant Microbiologist

Professor Mike Peck was a Principal Investigator at the Quadram Institute (previously Institute of Food Research) from 1992-2018. His research focused on basic and strategic aspects of the physiology and molecular biology of Clostridium botulinum and included applying his research to deliver social and economic impact.

During this time Mike worked extensively with both industry and policy makers to ensure the safety of mildly heated refrigerated foods. He has contributed to a number of widely referenced guidelines including the 10-day shelf-life rule governing the safety and shelf-life of vacuum and modified atmosphere packed chilled foods and more recently guidelines for the Setting Shelf Life of Chilled Foods in Relation to Non-proteolytic Clostridium botulinum.

Mike's contribution to the field of Clostridium botulinum research was recognised in 2016, when he gave the Charles L. Hatheway Memorial Lecture in Atlanta, Georgia, USA. He is only the third European to receive this honour.

Mike holds Professorships in Applied Bacteriology at the University of Nottingham and in Biological Sciences at the University of East Anglia and has published more than 150 refereed articles and book chapters.

In September 2018, Mike joined QIB Extra as a Consultant Microbiologist. He lead projects concerned with Clostridium botulinum and other aspects of microbiological food safety, and works closely with industry and regulators.  

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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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