Logo of the Information System for Agriculture and Food Research

Information System for Agriculture and Food Research

Information platform of the Federal and State Governments

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

Project


Project code: 2816801711
Contract period: 01.07.2012 - 30.06.2015
Budget: 252,786 Euro
Purpose of research: Experimental development

The commercial success of meat and meat products in national and international markets depends on the production of healthy foods under proper hygiene conditions. Therefore, the Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) initiated a program to promote innovations for the enhancement of meat quality. One task of this program addresses the reduction of Salmonella and Campylobacter within the slaughter line of poultry. Optimized quantitative and standardized rapid identification procedures for integration into production, storage, processing, distribution and preparation of meat are of paramount importance for the stakeholders (from primary production up to control authorities). These monitoring and measuring procedures are prerequisites for immediate targeted actions and - combined with the development of novel technological applications - they facilitate a sustainable reduction of Salmonella and Campylobacter contamination. Hence, this project focuses on the development of all features, which are indispensable for an effective microbiological stage control of Salmonella and Campylobacter contamination during the processing of fresh chicken meat. Therefore, this approach aims to optimize existing methods and to design innovative detection techniques where appropriate, in order to create modules for the stage control system. In this way, the producers of meat products will be enabled to identify possible sources of cross-/recontamination and to initiate effective measures up to technological modifications of manufacture.

show more show less

Subjects

Advanced Search