Graham Fletcher leads the Food Safety and Preservation research team within Plant & Food Research. His team works on the safety of seafood and horticultural products as well as other aspects of post harvest seafood processing and preservation. The author of over 60 peer reviewed scientific publications, Graham’s current seafood research programmes include Listeria monocytogenes, pathogenic Vibrio species, non-thermal processing methods such as high pressure processing, modified atmosphere packaging, antimicrobial packaging and other aspects of seafood quality assessment and shelf life.