Sandra Stringer


My research interests are focused on the physiology and molecular biology of clostridium botulinum including spore germination and outgrowth.

I have particular interest in growth at refrigeration temperatures, growth in food, toxin production and strain variability.

I am also interested in the microbiology of foods subjected to mild heat treatments, the thermal and pressure resistance of spores, predictive microbiology and risk assessment.

My interest in food started with a summer job in quality control at a chocolate factory, this led me to pursue a Food Science degree and a PhD in Food Microbiology from the University of Nottingham. Following this I worked in the food industry as a Quality Control Manager of a meat–processing factory.

For the last 21 years I have been part of IFR’s world renowned Clostridium botulinum Research Group.