Pathogenic bacteria

Food contaminated with pathogenic bacteria may pose a serious health risk to the consumer. Thus the control of pathogens throughout the whole production chain is crucial to ensure consumer protection.

Pathogenic bacteria can trigger dangerous cases of food poisoning and must therefore not be present in food at all or at least a specific number per gram of food must not be exceeded. Particularly untreated fruits, vegetables, raw meat products, raw milk products as well as water are often sources for possible bacterial infections. Food safety is therefore a demanding challenge for all parties involved, especially in the area of quality assurance at primary production sites, food retailing and also for governmental authorities.

Campylobacter