Institute of Food Hygiene
Parent institution:
University of Leipzig Details of University of Leipzig
Address
Institute of Food Hygiene
An den Tierkliniken 1
D-04103 Leipzig
Saxony
Phone: +49-341-9738220
Fax: +49-341-9738249
email: lemisek(@)vetmed.uni-leipzig.de
Activities:
- Research
Focus of Research:
- Antimicrobial activities in meat
- Bdellovibrio bacteriovorus
- Dormancy behaviour of slaughtering pigs
- Endogenous contamination of slaughtering pigs
- EU-Projekt Food Spoilage
- Food enzymology
- Individual reaction of pigs during transport
- Investigations of the intestinal flora of table poultry
- Passive oral immunization of laying hens
- Pork meat production free of Salmonella
- Propagation manner of Clostridium perfringens
- Quality of freeze-dried mare’s milk
Coordinated projects
- Characterization of repeatability, comparability and safety of the newly developed analytical reference method for the detection of specified risk materials (SRM) in meat products / meat and bone meal by ring tests Details of Characterization of repeatability, comparability and safety of the newly developed analytical reference method for the detection of specified risk materials (SRM) in meat products / meat and bone meal by ring tests
- Continuing the development of methods for diagnosis of Duncker'schen muscle ule Details of Continuing the development of methods for diagnosis of Duncker'schen muscle ule
- Investigation of the effect of starter and protective cultures with respect to a targeted inactivation of selected viral pathogens during production and storage of fermented sausage products Details of Investigation of the effect of starter and protective cultures with respect to a targeted inactivation of selected viral pathogens during production and storage of fermented sausage products
- Prevalence of 'Distomum muscularis suis' in wildlife populations Details of Prevalence of 'Distomum muscularis suis' in wildlife populations
- Studies on the effect of technological processes on the tenacity and inactivation kinetics of selected viral pathogens in fermented sausage products Details of Studies on the effect of technological processes on the tenacity and inactivation kinetics of selected viral pathogens in fermented sausage products