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.
Data Protection Declaration
Imprint
Qualitative and quantitative research on the microbiota (starter cultures, spoilage organisms, pathogens) of meat as a perishable food and of meat products over the whole food chain
Project
Project code: MRI-FL-08-1028
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Basic research
Non-pasteurized foods may harbour complex microbial communities which actively communicate and compete with each other. Microbiologists estimate that less than 1% of these microorganisms are cultivable. The precise composition of such a community is dependent on the availability of nutrients, the prevailing temperature, water activity, atmosphere, pH and several other parameters including specific antimicrobial compounds, e.g. short-chain fatty acids, commonly used as preservatives. But also metabolic products of individual bacterial groups may influence the composition of the microbial population due to their either nutritive or inhibiting effect on other groups. Knowledge of these complex interrelationships can help to produce safe foods on the one hand and, on the other hand, to draw conclusions about the technologies applied. The microbiota of meat and meat products is studied to obtain qualitative and quantitative data of the microbial load under different conditions of production, ripening and storage. Thereby the meat associated microbiota (starter cultures, spoilage organisms, pathogens) is considered as a whole. In case of doubt, meat associated microorganisms must be identified rapidly and definitely to assess the safety and quality of meat systems.
Section overview
Subjects
- Food microbiology
