date:Jul 28, 2014
ng illness-causing microorganisms is very important for improving food safety.
Trine Hansen, PhD student at the National Food Institute, has studied new methods of characterising Salmonella in pork meat processing and detecting unknown bacteria in water, feed and food samples.
The research project has given a better understanding of which factors in pork meat processing may contribute to the development of more appropriate processing environments, which can limit the occurrence of Salmonella.