We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Finished Projects on the research sub-aim "Food safety: Contamination with harmful contaminants and detraction by the processing"
Factors affecting the inactivation of microorganisms on surfaces of packaging material by means of gaseous H2O2
Project code:
AiF 17721 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2013
- 2015
Shell germ reduction in hatching and table eggs by means of atmospheric-pressure plasma
Project code:
AiF 17717 BR
Excutive institution:
Institute of Food Hygiene, Center of Veterinary Public Health
Contract period:
2013
- 2015
Technological and microbiological approaches to the use of starter cultures in industrial raw ham
Project code:
AiF 17687 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2013
- 2016
Enteric pathogens Bacillus cereus in food: identification and risk assessment
Project code:
AiF 17506 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Affinity enrichment of spores of Alicyclobacillus acidoterrestris, A. acidiphilus and A. herbarius from economically relevant juices and juice concentrates for quality control in routine operation
Project code:
AiF 17245 N
Excutive institution:
Institute of Food Chemistry
Contract period:
2013
- 2015
Tenacity and inactivation of human norovirus on various materials of utensils in food production and processing
Project code:
AiF 16970 N
Excutive institution:
Institute of Food Technology
Contract period:
2011
- 2013
Design and functionality of antimicrobial agent combinations for use in meat products
Project code:
AiF 16969 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2011
- 2013
Microbiological safety of raw sausage products - Effect of nitrite and plant extracts on enterohemorrhagic Escherichia coli and Salmonella spp.
Project code:
AiF 16908 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2011
- 2014
Development of a routine suitable quantification method of cereulide in Bacillus cereus and studies on the formation and stability of the toxin in food
Project code:
AiF 16845 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2011
- 2014
Inactivation of bacterial endospores by combined application of pulsed electric fields and thermal energy
Project code:
AiF 16798 N
Excutive institution:
German Institute of Food Technology
Contract period:
2010
- 2013