This is a PhD project, which includes investigations on growth and survival of Salmonella in raw minced pork meat. Furthermore, the dissemination, growth and survival of Salmonella at storage, during meat handling (cross-contamination) and when established in biofilms will be examined for the most important processing steps in the meat grinding process. The data acquired in these studies will be subjected to modelling in order to describe how data on transfer, growth and survival of Salmonella can be applied in predictive models for Salmonella and, subsequently, be used to assess the risk associated with the occurrence of Salmonella in the post processing environment. The project is part of a larger project about catering and convenience products in the productive chain perspective.
|Period||01/11/07 → 31/10/11|