Good production hygiene and effective cleaning reduces the risk of food contamination.
Preventing the growth of pathogenic bacteria and optimising product shelf-life is crucial. At processing plants, focused and product-specific preservation is also necessary in order to maximise food safety. Since test runs can be expensive, we can reduce such costs by applying mathematical models to predict the risk of the growth of pathogenic bacteria. Consumer requirements, such as reduced use of salt and minimal use of chemical preservatives, have also to be taken into account.
How can the Danish Technological Institute help you?
- Advice on preserving meat products in accordance with market requirements
- Identifying at which point in the production chain products are contaminated by undesirable bacteria
- Definition of critical points (HACCP) and auditing traceability systems
- Recommending how production processes should be monitored and controlled to prevent pathogenic bacteria
- Predicting the microbiological safety of recipe changes
- Examining the effect of processes and recipes on the reduction and elimination of undesirable bacteria
- Recommending follow-up measures within the cleaning area
