Claire Kelly

Project title: Novel control mechanisms to reduce the prevalence of Listeria monocytogenes: Non-thermal technologies 

Overview: Claire is a PhD student at Teagasc, Ashtown and University of Galway. Claire’s project focuses on investigating the efficacy of non-thermal technologies in reducing Listeria monocytogenes as part of the DAFM funded project titled ‘DETCON’ – Detection and Control of Listeria monocytogenes.

Listeria monocytogenes is a stress-tolerant, foodborne pathogen that can cause listeriosis, a potentially fatal infection. Non-thermal technologies provide an alternative to traditional thermal processing technologies for microbial inactivation without compromising nutritional and sensory qualities of food. The expected benefits of this research is to produce data on the efficacy of selected non-thermal treatments in minimising L.monocytogenes strains and the impact of sublethal exposure on subsequent stress responses.

Claire holds a BSc in Microbiology with a minor in Chemistry from West Liberty University, West Virginia, USA. During her degree she worked as an undergraduate student researcher investigating a novel family of antibiotics called resazomycins that exhibit bactericidal activity against Gram-negative bacteria. After graduating she worked in Regeneron Pharmaceuticals in Limerick as a Quality Control Analyst before starting her PhD in August 2024.

Programme area: Food Safety

Supervisors:  Dr. Catherine Burgess and Prof. Conor O’Byrne

Location: Ashtown, Food Research Centre, Dublin

Funding source: DAFM