Projects
Proactive control of food safety in the food industry Ghent University
Consumers and food producers are again more alert to (microbiological) food safety and hygiene of high-quality food products. This is reinforced by the developments regarding, among other things, whole genome sequencing, which poses new challenges for quality assurance regarding microbiological safety. Food companies can already achieve a great deal with technology in guaranteeing quality and food safety. Recently, the attention for the human ...
The shift from traditional to new fish smoking technology in Ghana: Chemical and Microbiological Food Safety Implications, and Recommendations for Meeting Food Security Objectives Ghent University
Ghanian population obtains 60% of animal protein from fish, mainly traditionally smoked fish. Traditional ovens and methods of smoking predispose products to chemical and microbiological hazards, thus compromising safety. A new oven has been introduced to address those safety problems. This study will evaluate the impact of the intervention on the safety of the products from a risk assessment perspective.
Detection methods for food borne viruses and indicators for the evaluation and verification of food safety management systems in the fresh produce industry Ghent University
The goal is to develop detection methods for food borne viruses (NoV, HAV, RV) in water, on contact surfaces and fresh produce. Next these methods will be used in practice, on company level, by means of the execution of a Horticultural Assessment Scheme (HAS). The collected data will contribute to the construction of a base line and a better foundation of the food safety management systems (FSMS).
Proactive food safety management in the food industry Flanders' FOOD
Advanced research and training network in food quality, safety and security (FOODTRANET). Emerging chemicals in novel food commodities of animal origin. University of Antwerp
Microbiological food safety of ready-to-eat food in hospitals and universities' canteens in Hanoi, Vietnam KU Leuven
Agreement in the framework of a South Initiative 2018 that will conduct research into the microbiological food safety of ready-to-eat foodstuffs and that in particular in hospitals and canteens of universities in Hanoi, Vietnam. The research is done in collaboration with Professor Hue Luu Thi of the Vietnam National University of Science in Vietnam.
Understanding of multispecies biofilms in the food industry is indispensible to control biofilm related food safety and quality issues Research Institute for Agriculture, Fisheries and Food
Microbial contamination in the food industry constitutes an important risk for the safety and quality of food products. Despite cleaning and disinfection food contact surfaces often remain soiled with attached microbial communities called biofilms. These biofilms mostly contain different species which interact synergisticially, rendering them more resilient and harder to eradicate through routine cleaning ...