Project

Effect of meat physical structure and various cooking appliances on thermal inactivation of salmonella spp., Campylobacter spp., verotoxin producing Escherichia coli and Liseria monocytogenes.

Code

01SC2013

Duration

01 March 2013 → 30 September 2016

Funding

Regional and community funding: Special Research Fund

Promotor

Mieke Uyttendaele

Fellow

Xiang Wang

Research disciplines

Natural sciences
- Microbiology
- Systems biology
Medical and health sciences
- Laboratory medicine
- Microbiology
- Laboratory medicine
- Laboratory medicine
- Microbiology
Agricultural and food sciences
- Food sciences and (bio)technology

Keywords

listeria monocytogenes assessment risk thermal inactivation VETC meat salmonella spp

Project description

Our study is to systematically gather information on inactivation kinetics for several strains of the "big four pathogens" in a variety of meat types and under a variety of cooking conditions to feed this in risk assessment studies needed bu meat processing businesses, food service operations and competent authorities.