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Imprint
Food borne pathogenes: Behavior of pathogenic bacteria in food of animal origin, measures to minimize risks including the hurdle concept for safe foods
Project
Project code: MRI-MBT-02-304
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Applied research
Study of the growth behavior of pathogenic bacteria in food of animal origin, e.g. raw sausages, in order to minimize risks by various measures based among others on the hurdle technology.
Mühlig, A.; Kabisch, J.; Pichner R.; Scherer S.; Müller-Herbst S. (2014). Contribution of the NO-detoxifying enzymes HmpA, NorV and NrfA to nitrosative stress protection of Salmonella Typhimurium in raw sausages; Food Microbiology, 42, 26–33.
Müller-Herbst, S.; Wüstner, S.; Kabisch, J.; Pichner, R.; Scherer, S. (2016). Acidified nitrite inhibits proliferation of Listeria monocytogenes — Transcriptional analysis of a preservation method; International Journal of Food Microbiology, 226, 33–41
Vorträge und Poster
Böhnlein, C. Verhalten von EHEC-Ausbruchsisolaten in Rohwurst: E. coli O157:H7 vs. E. coli O104:H4. Institutskolloquium Ernährungs- und Lebensmittelwissenschaften, CAU Kiel, 09.11.2015.
Böhnlein, C.; Kabisch, J.; Pichner, R. Stress response of EHEC: Survival of hurdle passed strains in fermented sausage. 15. Fachsymposium Lebensmittelmikrobiologie VAAM, Freising, 22.04.-24.04.2015 (Poster).
Böhnlein, C.; Pichner, R. Salmonella spp. im Biofilm: Wirkung von Desinfektions-mitteln. 16. Fachsymposium Lebensmittelmikrobiologie VAAM, Hohenheim, 30.03.-01.04.2016 (Poster).
Section overview
Subjects
- Food Processing
- Biotechnology
- Toxicology
Framework programme
Funding programme
Excutive institution
MRI - Department of Microbiology and Biotechnology (MRI-MBT)
