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Institute of Food Safety and Food Hygiene (WE08)
Institution
Section overview
Description
Research activities of the working group Food Hygiene are focused on different aspects of food microbiology, e. g. isolation of foodborne pathogens, characterisation of foodborne pathogens and microbial stress response. In addition molecular-epidemiological studies are performed. Furthermore, strategies to reduce selected foodborne pathogens along the food chain (e. g. by application of probiotics or bacteriophages) are investigated
Research of the working group Meat Hygiene and Meat Technology is a combining element between livestock holdings and food production, which focusses on optimization and intervention processes of reducing zoonotic agents along the food chain. Additional research aspects are the development and validation of animal welfare and animal health indicators at abattoir level, as well as the development of innovative diagnostic methods for livestock in the framework of monitoring programs.
Activities
- Research
Parent institution
Coordinated projects
- Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject A
- Collaborative Project: Development of innovative process integrated microbiological stage control systems for the reduction of Campylobacter spp. and Salmonella spp. in meat production - Subproject 4
- Collaborative project: Urban farming in Southern Africa – improved food safety and income options for urban disadvantaged communities. Subproject 2
Involved in research projects
- Analysis and comparison of the genomes of temperate Brucella and Ochrobactrum phages
- Development and validation of detection methods for phage preparations in food products
- Development of a marinade for controlling Campylobacter spp. in poultry meat products using bacteriophages
- Development of a new concept for the preservation of boar semen by using extender media containing bacteriocins
- Development of techniques and procedures for gentle washing of fruits and fungi by ultrasonic method for preventing consumer risks through food-relevant pathogens
- Molecular typing of Listeria monocytogenes in food as basis for an efficient risk assessment and control of listeriosis in Germany
- SFB 852 Nutrition and intestinal microbiota - host interaction in the pig, Individual Project A2: Influence of nutritional factors on the prevalence of viruses, including viruses with zoonotic potential, in faeces of clinically healthy pigs
- Temperate phages of Campylobacter jejuni
- The effect of different sea water parameters on the formation of disinfection by-products anddisinfection efficiency
Contact
Institute of Food Safety and Food Hygiene (WE08)
Königsweg 67 und 69
14163 Berlin
Berlin
Germany
Phone: +49 (0)30 838-62550
Fax: +49 (0)30 838-462029
Email: lebensmittelhygiene(@)vetmed.fu-berlin.de
