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Imprint
Identification of meat relevant microorganisms and their collaboration and interactions during ripening and spoilage (systems biology, transcriptomics, metagenomics, …)
Project
Project code: MRI-FL-08-1029
Contract period: 01.01.2001
- 31.12.2015
Purpose of research: Basic research
When it comes down to it, meat associated microorganisms must be identified quickly and reliably in order to assess meat systems with respect to their safety and quality. Also, due to the globalisation of food trade and the increasing diversification of meat and meat products, in the future new and hitherto unknown microorganisms with relevance for meat systems have to be taken into account. In accordance with the aim of preventive health protection of consumers such microorganisms have to be identified and assessed with respect to relevant safety aspects. Culturable and non-culturable microorganisms are looked at by means of current transcriptomics and metagenomics approaches in commercial and experimental (deliberately inoculated) meat systems (fresh meat, meat products), and their collaboration and interactions during ripening and spoilage are analysed. In the context of challenge studies defined starter and protective cultures, spoilage organisms and pathogens are deliberately applied and their collaboration and interaction during ripening and spoilage are studied. (in close cooperation with the MRI Department of Microbiology and Biotechnology)
Section overview
Subjects
- Food microbiology
