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All Projects on the sub-field of research "Food safety: Contamination with harmful contaminants and detraction by the processing"
Factors affecting the inactivation of microorganisms on surfaces of packaging material by means of gaseous H2O2
Project code:
AiF 17721 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2013
- 2015
Shell germ reduction in hatching and table eggs by means of atmospheric-pressure plasma
Project code:
AiF 17717 BR
Excutive institution:
Institute of Food Hygiene, Center of Veterinary Public Health
Contract period:
2013
- 2015
Technological and microbiological approaches to the use of starter cultures in industrial raw ham
Project code:
AiF 17687 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2013
- 2016
Enteric pathogens Bacillus cereus in food: identification and risk assessment
Project code:
AiF 17506 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Affinity enrichment of spores of Alicyclobacillus acidoterrestris, A. acidiphilus and A. herbarius from economically relevant juices and juice concentrates for quality control in routine operation
Project code:
AiF 17245 N
Excutive institution:
Institute of Food Chemistry
Contract period:
2013
- 2015
Tenacity and inactivation of human norovirus on various materials of utensils in food production and processing
Project code:
AiF 16970 N
Excutive institution:
Institute of Food Technology
Contract period:
2011
- 2013
Design and functionality of antimicrobial agent combinations for use in meat products
Project code:
AiF 16969 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2011
- 2013
Microbiological safety of raw sausage products - Effect of nitrite and plant extracts on enterohemorrhagic Escherichia coli and Salmonella spp.
Project code:
AiF 16908 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2011
- 2014
Development of a routine suitable quantification method of cereulide in Bacillus cereus and studies on the formation and stability of the toxin in food
Project code:
AiF 16845 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2011
- 2014
Inactivation of bacterial endospores by combined application of pulsed electric fields and thermal energy
Project code:
AiF 16798 N
Excutive institution:
German Institute of Food Technology
Contract period:
2010
- 2013
