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Collaborative project: Reducing microbial contamination of poultry meat before and after butchering by combined approach with laser surface decontamination and bacteriophages. Subproject 1 (ODLAB)
Project
Project code: 281C102A18
Contract period: 01.02.2020
- 31.01.2023
Budget: 347,481 Euro
Purpose of research: Applied research
Keywords: food safety, zoonosis, microorganisms, poultry, slaughter, production, food quality, product safety, food processing, hygiene
This project aims to develop a surface decontamination method for poultry and products thereof to reduce microbial contamination by pathogens, especially Campylobacter and Salmonella, by a combined approach of laser treatment and bacterial phages.The tasks of the project include the following steps: First, a proof of concept for the inactivation of relevant pathogens by UV-laser treatment will be provided. Testing conditions and detection thresholds will be developed on a lab scale. For testing purposes, relevant surrogates will be identified. The use of phages as an additional biological application will be evaluated in parallel. For the decontamination of meat products, dose-dependent models will be established and the efficacy of structured laser irradiation will be investigated. Following treatment, meat quality and impact of the laser need to be examined. Finally, a hygienic laser application for food industries shall be realized, allowing the use of the laser for different applications.The work plan consists of 6 working packages. At first, optical technologies for decontamination will be investigated. This includes basic studies on the biological effectiveness of the UV laser treatment and on technical solutions for its implementation, the application of detection methods for structured laser treatment, the design and construction of a demonstration unit, as well as the development of a scale-up strategy. At the same time, the evaluation of biotechnological possibilities for decontamination of microorganisms will be carried out by preparation of homogeneously inoculated meat surface samples, studies on the sensitivity and effects of the Phages and development of a demonstration concept. In the second year, validation of the processing windows for decontamination of meat with regard to non-pathogenic and pathogenic microorganisms will take place.
Section overview
Subjects
- Food Processing
- Biotechnology
- Food microbiology
- Toxicology
Framework programme
Funding programme
Excutive institution
Funding institution
Project management agencies
Associated projects: ODLAB
- Collaborative project: Reducing microbial contamination of poultry meat before and after butchering by combined approach with laser surface decontamination and bacteriophages. Subproject 2
- Collaborative project: Reducing microbial contamination of poultry meat before and after butchering by combined approach with laser surface decontamination and bacteriophages. Subproject 3
- Collaborative project: Reducing microbial contamination of poultry meat before and after butchering by combined approach with laser surface decontamination and bacteriophages. Subproject 4
- Collaborative project: Reducing microbial contamination of poultry meat before and after butchering by combined approach with laser surface decontamination and bacteriophages. Subproject 5
