BacFoodNet

Project Title
European Network for mitigating bacterial colonisation and persistance on foods and food processing environments
Project Type
Internacional / Public
Funding Body
Funding Program
COST
Reference
FA1202
Funding
  • CEB: 0,00
  • Total: 0,00
Start
01-12-2012
End
30-11-2015
Partnership
Ghent University, University of Copenhagen, ANSES, TEAGASC, ARO Volcani Center, University of Parma, CSIC, The University of Sheffield, Campden BRI, TUBITAK MAM, AIT, VETMED, VUVEL, DTU, University of Hohenheim, Agricultural University of Athens, ARO, Volcani Center, University of Malta, VETINST, PULS, University of Porto, Slovak University of Agriculture in Nitra, Agroscope Liebefeld - Posieux Research Statio, FVMS, IMV NASU, Uzhhorod National University, Massey University, Monash University, AgroParisTech, ATB Potsdam, University of Hohenheim, University of Minho, IFR, University of Chieti-Pescara, Institute for Food Technology-Novi Sad, Ege University, UNIVERSITY OF THE AEGEAN, Dunarea de Jos University of Galati, National R&D Institute for Food Bioresources
External link

Principal Investigator

Team Members - CEB

Abstract

Persistent bacteria on foods and processing sites are of great concern in food industry causing continuous recontamination and safety problems. Removal of persistent bacteria and biofilms requires costly efforts leading to lost productivity and environmental issues. There is a need to combine and re-evaluate current scientific knowledge on persistence of bacteria and to introduce new engineering approaches for controlling pathogens. The objective of this Action is to enable the development/promotion of targeted solutions for controlling risks associated with persistent bacteria and biofilms in the food industry. It involves a multidisciplinary network which will expand our knowledge on colonization and persistence, and validate/identify appropriate methods for monitoring colonisation patterns. Known and emerging intervention methods will be explored and re-evaluated. The knowledge obtained will be promoted to the relevant food industries and the scientific community.