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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Business Development Manager (NCYC)


Jeanette Newman

Microbiologist (NCYC)


Maria Monzon

Microbiologist (NCYC)

Applied Research and Analytical Services for Industry

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Latest News

QIB Extra Scientists Publish Important Manuscript on Bacillus cereus and Chilled Foods


QIB Extra consultant microbiologist Professor Mike Peck and colleagues have recently published a paper examining the risk of food poisoning with Bacillus cereus in minimally processed chilled foods.

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Microbial Safety Study of Sous Vide


Our Microbiologist Jemma Snell takes a look at the microbial safety of the well know cooking method, sous vide. 

Read More