Info

The Department of Food Molecular Biology and Antimicrobial Strategies has its research focus on the development of new antimicrobial methods. By further developing the application of bacteriophages, bacteriocins, organic acids and other methods to reduce foodborne pathogens along the food chain, the aim is to improve food safety and thus sustainably strengthen public health. The measures used are to be combined in the sense of a multiple-hurdle strategy in order to achieve sustainable germ reduction at different process stages. In the affiliated DAkkS-accredited service laboratory, food samples are analyzed for various parameters such as the presence of genetically modified organisms (GMOs) and STEC.