Research

Funding: Drittmittelprojekt, gefördert durch die Fritz-Ahrberg-Stiftung., 20.000 EUR

Project Details:
Alternative sources of nitrite or nitrate for meat product production are the subject of much current research. Since nitrite is an important additive that can be used to generate the desired cured red in meat products, and thus an appealing and stable color for the consumer, it is considered largely indispensable. While there are efforts to generate nitrite-free or -reduced products due to health concerns, these are generally characterized by a less vibrant color as well as a shorter shelf life.
Nitrite is commonly added to meat products as a mixture of nitrite ions (sodium or potassium nitrite) and table salt (synthetic nitrite curing salt (NPS)). This is countered by the growing consumer demand for meat products made using natural substances. Plant extracts, for example, which naturally contain nitrate, come into question here. This nitrate can be converted to nitrite in the production process with the aid of a starter culture. The nitrite generated in this way can subsequently induce the curing process.
In addition to plant extracts, drinking water can also be used as a source of nitrite or nitrate. If drinking water is treated with non-thermal plasma, nitrogen species (including nitrate and nitrite) are formed in the liquid. The amounts and compositions of these nitrogenous species vary depending on the plasma source, settings and treatment durations. Thanks to the kind support of the Fritz Ahrberg Foundation, we were able to purchase a plasma source in early 2021 and use it to produce plasma-activated water (PAW) for the first time. The first results showed that both nitrite and nitrate can be generated in, for a curing process, sufficient quantities. The plant available to us generates mainly nitrate ions. These could be successfully converted into nitrite by adding a nitrate-reducing starter culture in an in vitro experiment for the production of a cooked sausage product. Thus, a curing process using PAW could be successfully induced.
In addition to the direct incorporation of PAW into the browning substance in the production of cooked sausage, the use of this novel nitrate or nitrite source is also of interest for the wet curing of meat products. This research project therefore aims to gather initial knowledge on whether PAW can induce a reddening process without the addition of synthetic nitrite during the wet curing of meat products and what criteria must be met to generate an acceptable product. Possible other positive or negative effects on the product and its shelf life will be investigated and critically discussed. Physicochemical, sensory and microbiological investigations are planned for this purpose.

Funding: Ministerium für Energie­wende, Klimaschutz, Umwelt und Natur, 308.493 EUR

Project Details:
Common Eider (Somateria mollissima) is classified as endangered in Europe due to continuous The population declines. Meanwhile, its occurrence along the coast of Schleswig-Holstein has potential for conflict with the culturally established and economically important fisheries.
This pilot study will develop approaches to startle common eiders from mussel farms and allow a sustainable coexistence of conventional fisheries in the Baltic habitat and protected species. The main focus is the protection of mussel farms against common eider predation. However, the results can potentially be transferred to fisheries, to prevent unintentional bycatch of birds in gillnets.
Post-mortem examinations of common eiders will be carried out simultaneously, to find out about potential pathological causes for the population decline and gain an insight into the health status of the population. These examinations include bacteriological, virological and parasitological analyses. Furthermore, toxicological analyses will deliver information about environmental pollution load.

Funding: QS Fachgesellschaft Geflügel GmbH, 40.000 EUR

Project Details:
The aim of the project is to scientifically evaluate a combination of different approaches in practice and to comprehensively analyze whether the following measures significantly improve animal health and, in particular, reliably prevent enterococcal infections.

Funding: Niedersächsische Tierseuchenkasse, 134.050 EUR

Project Details:
The project aims to develope and to evaluate a filtration system that can be used in natural vetilated poultry houses in transistion periods to prevent from AI entries via air. The lifespan of filters, filter efficiencies and the impact of air filtration on the quality of climate in natural ventilated barns are unknown. Therefore, investigations will be conducted at a natural ventilated turkey barn, equiped with a fine dust filtration system.

Cooperation Partners:

Big Dutchman AG

Project Details:
Diese Projekt analysiert Vorstellungsgründe, Symptome, Therapie und den Krankheitsverlauf sowie Spätfolgen von Kaninchen mit einer Enzephalitozoon cuniculi (E.c.)-Infektion. Dazu werden die Untersuchungsergebnisse von Kaninchen mit einem positiven Antikörpertiter gegen E.c. ausgewertet.

Project Details:
Dieses Projekt wertet die Anästhesieprotokolle der Klinik für Heimtiere, Reptilien und Vögel aus. Besonderes Augenmerk liegt hierbei auf der Untersuchung und Ursachenforschung von Narkosezwischenfällen. Außerdem auf der Analyse der verwendeten Medikamente, Narkoseregime und postoperativer Versorgung.

Project Details:
Meerschweinchen werden häufig mit Urinabsatzbeschwerden oder Schmerzen beim Urinabsatz in der tierärztlichen Praxis vorgestellt. Häufig liegen in diesen Fällen bakterielle Infektionen als Ursache vor. Dieses Projekt wertet die mikrobiologischen Untersuchungsergebnisse von Harnuntersuchungen bei Meerschweinchen mit Zystitis aus, welche in den letzten 10 Jahren in der Klinik für Heimtiere, Reptilien und Vögel durchgeführt wurden.

Project Details:
Bisher existieren in der veterinärmedizinischen Lehre keine 3D- gedruckten Simulationsmodelle für Reptilien. Um die klinische Ausbildung der Studierenden zu verbessern soll ein praxisnahes Schildkröten-Simulationsmodell entwickelt und angefertigt werden. Im Rahmen einer Dissertation soll anschließend evaluiert werden, inwieweit das Modell in der praktischen Anwendung von Studierenden im Rahmen von Wahlpflichtkursen an toten Tierkörpern erfolgreich umgesetzt werden kann.

Funding: Dieses Projekt wird durch die Fritz-Ahrberg-Stiftung gefördert., 40.000 EUR

Project Details:
The topic of this project picks up on the current situation of the COVID-19 pandemic and aims to investigate the safety of food transported in different "take-away""-menu trays during delivery or self-collection. Commercially available menu trays will be considered, and different packaging systems (open, semi-open, and closed) made of different materials will be included in the studies. Since it cannot be guaranteed that the food will be consumed immediately and completely after delivery, different storage temperatures and storage times will also be considered. In this three-stage project, cooked, unbreaded pork and turkey cutlets will be examined first, followed by cutlets contaminated (inoculated) with specific bacterial species and, finally, packaging materials inoculated in the same way. The aim is to gain improved insights into the development of microbial growth in prepared meat in different take-away meal tray systems."

Funding: Industry (Feed manifacturing) , 20.347 EUR