Dorte Lau Baggesen

Division of Microbiology and Production consists of two research groups: The Research Group for Microbial Biotechnology and Biorefining and the Research Group for Food Microbiology and Hygiene. As head of division, I am responsible for the overall management and administration of the division’s activities - research, innovation, counseling and teaching. I also have the overall management responsibility for the service unit at the national Food Institute, which serves all departments in the building complex around building 202 as well as the managerial responsibility for the institute's education and teaching incl. continuing education activities.

My research background is veterinary and food microbiology with a special focus on diagnostics, epidemiology and monitoring of food-borne pathogens including molecular epidemiological characterization of pathogens. My research and counseling is based on a holistic approach from farm to fork, "One Health" and has to a large extent included the occurrence and spread of pathogens via environment, among others slurry and water.

In recent years, I have had a particular focus on organic and sustainable food production, safe use of sidestream and development of alternative feed and food types, among other things insects. I utilize my many years of experience to find safe solutions and build bridges between the legislative requirements and the wishes of small and large companies in relation to the development of new and sustainable feed and food production.

Veterinary and food microbiologist, responsible for the national reference laboratory on salmonella and other food borne pathogens, quality assurance, experience in molecular epidemiology, laboratory-based food borne disease surveillance and outbreak detection and response.

Advising to governmental and EU institution (EFSA) and to private companies.

Member of the steering committee of the Danish research Centre for Organic Food and Farming (2003 – 2008). Member of the National Committee of the International Centre for Research in Organic Food Systems (ICROFS), (2008 - ).

Member of EFSA working groups in the area of salmonella in pig production, biogas, compost and heat treatment of manure.

Member of national committees on surveillance and control of Salmonella in primary animal production (pig and cattle).


Recent projects:
Wildlife as a source of salmonella infection in food-animal production (project leader, 2000-2003)

Investigation of the bacterial infection risk associated with outdoor organic pig production, with special reference to Salmonella and Campylobacter (project leader, 2002 – 2005)

Characterization of risk on infection in relation to separation of slurry (project leader, 2003-2005)

Characterization of risk of spread of antimicrobial resistance in relation to separation of slurry (project leader, 2003-2005)

Campylobacter, reduction of Campylobacter in broilers by bacteriophage–intervention (project leader, 2003-2005 + 2005-2007)

The future biogas plant – interaction between slurry separation and biogas production (participant, 2004-2006)

Reform of the Food Inspection and Food Chain Laboratories in Jordan (Short term expert, 2005-2007)
Quality and Integrity of Organic Eggs, Chicken Meat and Pork (participant, 2006-2009)

Development of risk based surveillance of Salmonella Dublin in cattle herds (participant, 2007-2010)

Risk and Recommendations Regarding Human Pathogens in Organic Vegetable Production Chains – “PathOrganic” (participant, 2007-2010)

Department of Microbiology and Risk Assessment at the National Food Institute are divided in a department management and seven groups: the ZoonosisLab and the Zoonosis Centre and five research groups: Antimicrobial resistance, Molecular diagnostics, Gut microbiology, Food Hygiene and Epidemiology and risk modelling.

As deputy head I am, together with the head of the department, responsible for the overall administration and management of the activities within the department. My main topics of research and advisory include diagnostic, monitoring and control of foodborne pathogens including epidemiological typing of these organisms:

Trace back of microorganism causing human disease eg. human outbreaks to animal and food production.

Monitoring and control of zoonotic organisms in the primarily food animal production especially pig and cattle production.

Risk assessment in relation to animal waste and animal by-products.

Risk assessment in relation of contamination of vegetable production by human pathogens.

Evaluation of food safety aspects in relation to organic food production.