Predictions about the risk of food poisoning from products contaminated with the spore-forming bacterium Clostridium botulinum (C.botulinum) will be more accurate, following research from the Norwich-based Institute of Food Research (IFR).
Extending the shelf-life of food would help reduce huge amounts of unnecessary food waste - both in supermarkets and once people get food home - according to experts in the field.
The Waste & Resources Action Programme (WRAP) is canvassing the food industry about the most promising ways to extend shelf-life, with the results of the consultation set to shape the waste reduction watchdog's future research.
