Project

The heat-inactivation of pathogenic germs in the preparation of food through various cooking techniques

Duration
01 November 2012 → 31 October 2013
Funding
Federal funding: various
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
Keywords
pathogenic germs
 
Project description

Determining the experimental design: the selection and characterization of bacterial strains, types and types of meat preparations and types of cooking techniques; The collection of quantitative data relating to the inactivation of bacterial pathogens to the heating of meat; the use of the data collected to validate existing inactivatiemodellen and formulate instructions to the trade and consumers for the heating of meat and meat preparations with a view to ensuring food safety.