Chris Pillidge
Dr Christopher Pillidge obtained his PhD in 1985 at the University of Otago, New Zealand, followed by two years at the University of Maryland, USA. In 1988 he joined the (then) NZ Dairy Research Institute (now Fonterra Research Centre) in Palmerston North, working on cheese starter bacteria and their phages. In 1994 he went on a one year staff development leave at the Institute of Food Research, UK. In 2006 he moved from NZ to Australia to begin a new job as a Senior Research Scientist at Dairy Innovation Australia. There, he has continued working on starter bacteria and their phages, and on spore-forming bacteria.
Spore-forming Bacteria in Foods
The presence of bacterial spores in food products is a phenomenon that affects the worldwide manufacturing food industry. In dairy products, spores at high enough levels can result in product spoilage and (most commonly) downgrades, costing the industry large amounts of money. This talk is aimed at giving a basic understanding of spore-forming bacteria in the food industry, with a focus on dairy: what spore-forming bacteria are; their occurrence in the environment; methods for control, and some recent scientific developments.
Knowledge Base
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