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Institute of Food Hygiene, Center of Veterinary Public Health
Institution
Section overview
Activities
- Research
Parent institution
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
- Collaborative project: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughter process - subproject D
- Collaborative project: Establishment of a training concept for participants in the food craft to transfer information on the reduction of sugar, fat and salt - subproject A
- Continuation of the method development for detection of Alaria alata mesocercariae
- Customized ingredients. Collaborative Project: New species of algae as a sustainable source of bioactive nutrients in human nutrition. Subproject C
- Evaluation of the proportion of pregnancies in slaughtered livestock and the reasons for slaughter of pregnant animals
- 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
- Shell germ reduction in hatching and table eggs by means of atmospheric-pressure plasma
- Studies on the effect of technological processes on the tenacity and inactivation kinetics of selected viral pathogens in fermented sausage products
Involved in research projects
- Shell germ reduction in hatching and table eggs by means of atmospheric-pressure plasma
- Stability and inactivation of hepatitis E virus during food processing and in the environment
- Tenacity of Alaria spp. mesocercariae in different meat products
- Use of infrared light and pulsed systems for surface decontamination of portions of pork
- Virus inactivation by heating and smoking techniques for meat products - Development of process specifications using appropriate model viruses
Contact
Institute of Food Hygiene, Center of Veterinary Public Health
An den Tierkliniken 1
04103 Leipzig
Saxony
Germany
Phone: +49-341-9738220
Fax: +49-341-9738249
Email: hirschk(@)vetmed.uni-leipzig.de
