Jane Beal

Teaching interests

Microbiology, Nutrition, Biochemistry

 

Research interests

My main research interests are the use of dietary interventions in the form of fermented or acidified feed for food animals (principally pigs and chickens) to influence the prevalence of foodborne diseases caused by organisms such as Salmonella, VTEC and Campylobacter.

My research is currently focussed on:-

The effect of fermented or acidified feed(s) and/or probiotic lactic acid bacteria on the gut microflora of food animals.

The response of foodborne pathogens to the types of environmental stress encountered in fermented or acidified foods/feed and the effect of minerals on that response

 

UoP Research group membership

Centre for Agricultural and Rural Sustainability (CARS) 
Centre for Research in Translational Biomedicine (CRTB) 
Food, Nutrition and Health 

Other research

 

Publications

Refereed Journal Articles

Beal, J.D., Niven., S.J.,. Brooks, P. H and Gill B.P. (2005) Variation in short chain fatty acid and ethanol concentration resulting from the natural fermentation of wheat and barley for inclusion in liquid diets for pigs. Journal of the Science of Food and Agriculture, 85, 433-440

Beal, J. D., Niven, S. J., Campbell, A. and Brooks, P. H. 2004. The effect of copper on the death rate of Salmonella typhimurium DT104 : 30 in food substrates acidified with organic acids. Letters in Applied Microbiology, 38, (1), 8-12.

Beal, J. D., Niven, S. J., Campbell, A. and Brooks, P. H. 2002. The effect of temperature on the growth and persistence of Salmonella in fermented liquid pig feed. International Journal of Food Microbiology, 79, (1-2), 99-104.

Niven, S.J., Beal, J.D., Brooks, P.H. (2004) The simultaneous determination of short chain fatty acid, monosaccharides and ethanol in fermented liquid pig diets. Animal Feed Science & Technology 117 (3-4) 339-345

Geary, T. M., Brooks, P. H., Beal, J. D. and Campbell, A. 1999. Effect on weaner pig performance and diet microbiology of feeding a liquid diet acidified to pH 4 with either lactic acid or through fermentation with Pediococcus acidilactici. Journal of the Science of Food and Agriculture, 79, (4), 633-640.

Book Chapters

Thorpe, J. and J. D. Beal (2001). Vegetable Protein Meals and the Effects of Enzymes.In: M. R. Bedford and G. G. Partridge Enzymes in Farm Animal Nutrition., CABI Publishing, Wallingford, Oxford. 125-143.