The Research Group for Food Microbiology and Hygiene contributes to solving the food industry’s challenges related to productivity and the use of resources by developing and applying methods to trace, type and quantify numbers of food- and waterborne microorganisms and infectious viruses, as well as to predict their growth and/or survival.

The group’s research is focused on solving challenges in the food industry that are related to productivity and use of resources as well as the society’s need for knowledge about pathogenic microorganisms in food and water.

The research group develops and applies innovative methods to quickly trace, type and quantify the numbers of food- and waterborne microorganisms and infectious viruses, as well as to predict their growth and/or survival.

The methods include advanced molecular methods and new mathematical models, decision tools and software programs, which support risk assessments, HACCP-based food safety programmes, efficacious product development and improved processing and distribution of food products.

The results of the research group’s work lead to:

• Optimized use of resources
• Innovative methods for detection of microorganisms
• Development of new products
• Development of strategies for e.g. safe reuse of water
• Improved hygiene
• Mitigation and control of food related microorganisms
• Knowledge about the epidemiology of pathogenic microorganisms in food and water.