Ultrasal: More effective control of fresh meat with an ultra fast Salmonella-test

  • Josefsen, Mathilde Hasseldam (Project Manager)
  • Fachmann, Mette Sofie Rousing (PhD Student)
  • Hoorfar, Jeffrey (Project Participant)

Project Details

Description

A consortium consisting of Danish Crown, Tican, The Dansih Meat Research Institute, DTU and the Danish Veterinary and Food Administration wants to develop an ultra fast Salmonella-test (4 h). This will enable the slaughter houses to a faster release of several ton of meat every day, and thereby increase their ability to compete, improve food safety and give a significant reduction of expenses. Approximately 100.000 analysis per year are performed applying the existing Salmonella-test, which takes 14-20 h before the Salmonella status of the meat is known and it can be released. The test is based on innovative sample preparation methods combined with fast cycling PCR. The background for the initiative can be found in the more than 20 mio pigs slaughtered per year in Denmark, of which close to 2 mio ton meat is exported at a value of 28 billion kr. The Salmonella control is the most sensitive link in the release of meat, especially to export markets like Sweden, and Findland that have a zero tolerance for Salmonella in imported fresh meat. The current long time of analysis results in expensive refridgeration, re-packaging of meat and a reduced durability of the fresh meat.
AcronymUltrasal
StatusFinished
Effective start/end date01/01/201231/12/2014

Keywords

  • Salmonella
  • Rapid diagnostics
  • Sample treatment
  • PCR
  • Meat