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Occurrence and behaviour of foodborne pathogens and mycotoxins in salami products ('Minisalami')
Project
Project code: MRI-MBT-02-317
Contract period: 01.04.2008
- 31.03.2009
Purpose of research: Basic research
At present new types of raw sausages are produced (e.g. salami-pralinés, pizza snacks). Aim of the study is to find out whether pathogenic microorganisms (Salmonella spp., Listeria monocytogenes, EHEC) could survive or grow in these products and to enhance food saftey.
Section overview
Subjects
- Food Processing
- Food microbiology
Framework programme
Funding programme
Excutive institution
MRI - Department of Microbiology and Biotechnology (MRI-MBT)
