The heat-inactivation of pathogenic germs in the preparation of food through various cooking techniques

Determining the experimental design: the selection and characterization of bacterial strains, types and types of meat preparations and types of cooking techniques; The collection of quantitative data relating to the inactivation of bacterial pathogens to the heating of meat; the use of the data collected to validate existing inactivatiemodellen and formulate instructions to the trade and consumers for the heating of meat and meat preparations with a view to ensuring food safety.