Modelling of pathogen survival in fermented products

Project Details


”Control of foodborne infections from lightly preserved meat products through mathematical modelling and efficient HACCP-based control programmes”. Acronym: Confood .

HACCP-based control programs are mandatory and are implemented by most enterprises but very often these have shown to be inefficient in ensuring inactivation of VTEC and Salmonella. The aim of the project is to generate data and develop mathematical models, which predict the reduction of Salmonella and verocytotoxigenic E. coli (VTEC) at different process and product conditions.
A web-based user-friendly tool will be developed, which will enable industry to assess their current recipes and processes and to develop new and safe products. In addition we will investigate for factors during processing, which are of possible importance for infectivity of VTEC and Salmonella. E.g gene expression studies will be included.
Project financing
The Dansih Strategic Research Council.
The project was granted 9.5 mill dKr,, which is approximately 90% of the project costs. The remaining was supplied by the Danish Meat Research Institute.
Effective start/end date01/01/200801/06/2012

Collaborative partners

  • Technical University of Denmark (lead)
  • Statens Serum Institut (Project partner)
  • University of Copenhagen (Project partner)
  • Danish Meat Research Institute (Project partner)


Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.