Professor Jane Sutherland
Head of the Microbiology Research unit
Background
After a first degree in Applied Microbiology from the University of Strathclyde and a PhD in meat microbiology from Queen's University, Belfast, I worked at Sainsbury's head office laboratories until 1988, gaining experience in microbiological quality assurance, applied research and development and dealing with customer complaints. In 1988 I joined the Institute of Food Research (Reading Laboratory) to develop my interest in research, where I worked on predictive microbiology and survival of foodborne pathogens. I joined LondonMet in 1999 and became Professor in Food Microbiology in 2007.
Role at London Metropolitan University
At LondonMet, the late Dr Alan Varnam (my husband), and I set up the Food Microbiology Unit in 1999, developing research in four main themes: predictive microbiology, survival of foodborne pathogens, probiotic microbiology and traditional fermentations. These themes still form the basis of our research today. In 2001, we changed our name to the Microbiology Research Unit, to reflect the fact that some of our work extended beyond the strict confines of food microbiology.
Currently, my principal role is to manage and organise the MRU. My main research interests are predictive microbiology and survival of foodborne pathogens in adverse environments and I currently supervise three PhD students in the MRU: Amara, Sumeet and Elyn.
My teaching responsibilities include leading the Food Microbiology and Safety module in the MSc Food Science course and assisting Hamid with teaching on the MSc Food Biotechnology module (NFP007N) and the undergraduate modules Microbiology for Dieticians (PD2004N) and Food Microbiology (NF2015N). I also supervise students from the School of Human Sciences on final year undergraduate projects and MSc Food Science (Microbiology) projects.
Outside the University, I am a member of the Society for Applied Microbiology (SfAM) and represent the SfAM at the UK Federation for Food Science and Technology (UKFFoST), of which I am currently vice-chair. Other interests Outside work, my interests include walking, running, cycling and growing vegetables. I’m still a “Deadhead”, but have recently been listening to some early Fleetwood Mac!
Publications
1. Peer-reviewed papers (last 15 years):
Xu, Y Zh., Anyogu, A., Ouoba, L.I.I. and Sutherland, J.P. (2010) Genotypic characterization of Brochothrix spp. isolated from meat, poultry and fish. Letters in Applied Microbiology 51, 245-251.
Ouoba, L.I.I., Nyanga-Koumou, C.A.G., Parkouda, C., Sawadogo, H., Kobawila, S.C., Keleke, S., Diawara, B., Louembe, D. and Sutherland, J.P. (2010) Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods. Journal of Applied Microbiology 108, 2019-2029.
Braun, P. and Sutherland, J.P. (2005) Predictive modelling of growth and measurement of enzymatic synthesis and activity by a cocktail of selected Enterobacteriaceae and Aeromonas hydrophila. International Journal of Food Microbiology 105, 257-266.
Braun, P. and Sutherland, J.P. (2004) Predictive modelling of growth and enzymatic synthesis and activity by a cocktail of Brochothrix thermosphacta. International Journal of Food Microbiology 95, 169-175.
Braun, P. and Sutherland, J.P. (2004) Databases for synthesis and activity of lipases and proteases and growth of Bacillus spp. Milchwissenschaft 59, 298-301.
Braun, P. and Sutherland, J.P. (2004) Predictive modelling of growth and enzymatic synthesis and activity by a cocktail of Yarrowia lipolytica, Zygosaccharomyces bailii and Pichia anomala. Food Microbiology, 21, 459-467.
Braun, P. and Sutherland, J.P. (2003) Predictive modelling of growth and enzyme production and activity by a cocktail of Pseudomonas spp., Shewanella putrefaciens and Acinetobacter sp. International Journal of Food Microbiology, 86, 271-282.
Scotti, C., Sutherland, J.P. and Varnam, A.H. (2002) Quality of fermented probiotic milks in relation to claims concerning numbers and types of starter bacteria. British Journal of Nutrition 88 Suppl. 1: Probiotics and health, S117.
Ward, W.R., Hughes, J.W., Faull, W.B., Cripps, P.J., Sutherland, J.P. and Sutherst, J.E. (2002) Temperature, moisture, pH and bacteria in straw bedding, and faecal consistency, cleanliness and mastitis in dairy cows. Veterinary Record August 17, 2002, 199-206.
Pin, C., Sutherland, J.P. and Baranyi, J. (1999) Validating predictive models of food spoilage organisms. Journal of Applied Microbiology 87, 491-499.
Sutherland, J.P., Bayliss, A.J., Braxton, D.S and Beaumont, A.L. (1997) Predictive Modelling of growth of Escherichia coli O157:H7: Inclusion of carbon dioxide as a fourth factor. International Journal of Food Microbiology 37, 113-120.
McClure, P.J., Beaumont, A.L., Sutherland, J.P. and Roberts, T.A. (1997) Predictive modelling of growth of Listeria monocytogenes: The effects of temperature, pH, sodium chloride and sodium nitrite. International Journal of Food Microbiology 34, 221-232.
Sutherland, J.P., Aherne, A. and Beaumont, A.L. (1996) Preparation and validation of a predictive model for Bacillus cereus: the effects of temperature, pH, sodium chloride and carbon dioxide. International Journal of Food Microbiology 30, 359-372.
Kalathenos, P., Sutherland, J.P. and Roberts, T.A. (1995) Resistance of some wine spoilage yeasts to combinations of ethanol and acids present in wine. Journal of Applied Bacteriology 78, 245-250.
Kalathenos, P., Baranyi, J., Sutherland, J.P. and Roberts, T.A. (1995) A response surface study on the role of some environmental factors affecting the growth of Saccharomyces cerevisiae. International Journal of Food Microbiology 25, 63-74.
Sutherland, J.P., Bayliss, A.J. and Braxton, D.S. (1995) Predictive modelling of growth of Eschericheria coli O157:H7: the effects of temperature, pH and sodium chloride. International Journal of Food Microbiology 25, 29-49.
McClure, P.J., Blackburn, C. de W., Cole, M.B., Curtis, P.S., Jones, J.E., Legan, J.D., Ogden, I.D., Peck, M.W., Roberts, T.A., Sutherland, J.P. and Walker, S.J. The UK approach to modelling the growth, survival and death of microorganisms in foods. International Journal of Food Microbiology 23, 265-275.
Jones, J.E., Walker, S.J., Sutherland, J.P., Peck, M.W. and Little, C.L. (1994) Mathematical modelling of the growth, survival and death of Yersinia enterocolitica. International Journal of Food Microbiology 23, 433-447.
Sutherland, J.P. and Bayliss, A.J. (1994) Predictive Modelling of growth of Yersinia enterocolitica: the effects of temperature, pH and sodium chloride. International Journal of Food Microbiology 21, 197-215.
Sutherland, J.P., Bayliss, A.J. and Roberts, T.A. (1994) Predictive Modelling of growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride. International Journal of Food Microbiology 21, 217-236.
Baranyi, J., McClure, P.J., Sutherland J.P. and Roberts, T.A. (1993) Modelling bacterial growth responses. Journal of Industrial Microbiology 12, 190-194.
2. Books (co-authored):
Varnam, A.H. and Sutherland, J.P. 1995 Meat: Technology, Chemistry and Microbiology. Vol. III, Food Products Series. Chapman and Hall, London.
Varnam, A.H. and Sutherland, J.P. 1994 Milk and Milk Products: Technology, Chemistry and Microbiology. Vol. I, Food Products Series. Chapman and Hall, London.
Varnam, A.H. and Sutherland, J.P. 1994 Beverages: Technology, Chemistry and Microbiology. Vol. II, Food Products Series. Chapman and Hall, London.
Sutherland, J.P., Varnam AH and Evans MG 1986 A Colour Atlas of Food Quality Control. Wolfe Publishing Ltd., London.
3. Book Chapters:
Forsythe, SJ, Sutherland, J. P. and Varnam, A.H. (2009) Chapter 14: Other Gram negative bacterial pathogens In: Foodborne Pathogens: hazards, risk analysis and control.Ed. Blackburn, C. de W. and McClure, P.J. Woodhead Publishing Ltd., Cambridge.
Braun, P and Sutherland, JP (2006) Chapter 4: Modelling microbial food spoilage. In: Food Spoilage Microorganisms. Pp. 86-118. Ed. Blackburn, C. de W. Woodhead Publishing Ltd., Cambridge.
Sutherland J.P. (2005) Chapter 20: Pathogen resistance and adaptation to low temperature. In: Understanding Pathogen Behaviour. Pp. 507-527. Ed. Griffiths, M. Woodhead Publishing Ltd., Cambridge.
Sutherland, J.P. (2003) Chapter 20: Modelling Food Spoilage. In: Food Preservation Techniques. Pp. 451-474. Ed. Zeuthen, P. and Bogh-Sorensen, L. Woodhead Publishing Ltd., Cambridge.
Herbert, R.A. and Sutherland, J.P. (2000) Chapter 5: Chill storage. In: The Microbiological Quality and Safety of Food. Pp. 385-415. Ed. Lund, B.M., Baird-Parker, A.C. and Gould, G.W. Aspen Inc., Gaithersberg, USA.
