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Relevancy: 100%
Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject D (Project)
The overall objective is to reduce the microbiological burden of zoonotic agents on carcasses at the end of the slaughter line by implementing new technical procedures from a hygiene point of view. The safety of poultry meat and pork products is thereby improved and consumer confidence sustainably strengthened. The following goals are in the foreground: • Optimization of existing processes in the...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject E (Project)
The overall objective is to reduce the microbiological burden of zoonotic agents on carcasses at the end of the slaughter line by implementing new technical procedures from a hygiene point of view. The safety of poultry meat and pork products is thereby improved and consumer confidence sustainably strengthened. The following goals are in the foreground: • Optimization of existing processes in the...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject F (Project)
The overall objective is to reduce the microbiological burden of zoonotic agents on carcasses at the end of the slaughter line by implementing new technical procedures from a hygiene point of view. The safety of poultry meat and pork products is thereby improved and consumer confidence sustainably strengthened. The following goals are in the foreground: • Optimization of existing processes in the...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject G (Project)
The overall objective is to reduce the microbiological burden of zoonotic agents on carcasses at the end of the slaughter line by implementing new technical procedures from a hygiene point of view. The safety of poultry meat and pork products is thereby improved and consumer confidence sustainably strengthened. The following goals are in the foreground: • Optimization of existing processes in the...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject H (Project)
The overall objective is to reduce the microbiological burden of zoonotic agents on carcasses at the end of the slaughter line by implementing new technical procedures from a hygiene point of view. The safety of poultry meat and pork products is thereby improved and consumer confidence sustainably strengthened. The following goals are in the foreground: • Optimization of existing processes in the...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject I (Project)
The overall objective is to reduce the microbiological burden of zoonotic agents on carcasses at the end of the slaughter line by implementing new technical procedures from a hygiene point of view. The safety of poultry meat and pork products is thereby improved and consumer confidence sustainably strengthened. The following goals are in the foreground: • Optimization of existing processes in the...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject J (Project)
The overall objective is to reduce the microbiological burden of zoonotic agents on carcasses at the end of the slaughter line by implementing new technical procedures from a hygiene point of view. The safety of poultry meat and pork products is thereby improved and consumer confidence sustainably strengthened. The following goals are in the foreground: • Optimization of existing processes in the...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject K (Project)
The overall objective is to reduce the microbiological burden of zoonotic agents on carcasses at the end of the slaughter line by implementing new technical procedures from a hygiene point of view. The safety of poultry meat and pork products is thereby improved and consumer confidence sustainably strengthened. The following goals are in the foreground: • Optimization of existing processes in the...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject L (Project)
The overall objective is to reduce the microbiological burden of zoonotic agents on carcasses at the end of the slaughter line by implementing new technical procedures from a hygiene point of view. The safety of poultry meat and pork products is thereby improved and consumer confidence sustainably strengthened. The following goals are in the foreground: • Optimization of existing processes in the...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject M (Project)
The overall objective is to reduce the microbiological burden of zoonotic agents on carcasses at the end of the slaughter line by implementing new technical procedures from a hygiene point of view. The safety of poultry meat and pork products is thereby improved and consumer confidence sustainably strengthened. The following goals are in the foreground: • Optimization of existing processes in the...
Funding period: 2020 - 2023
