Food Hygiene

Address: Königsweg 69, 14163 Berlin

Working group Diagnostics

Key aspects: microbiological testing (as accredited laboratory according to ISO/IEC 17025:2005)

Working group Food Hygiene

Key aspects: sensory testing, microbiological testing (as accredited laboratory according to ISO/IEC 17025:2005), pH value, aw value, histological testing (as accredited laboratory according to ISO/IEC 17025:2005)

Research group Campylobacter

Key aspects: Qualitative and quantitative analysis of Campylobacter spp. in different food matrices (microbiological and molecular biological methods) Molecular epidemiology (MLST, fAFLP) Characterization of the stress-response (2D-SDS-PAGE, Microarrays, RT-qPCR, RNAseq) Role of autoinducer (AI) production Strategies to reduce the Campylobacter load by pre harvest and post harvest intervention measures Application of virulent bacteriophages to reduce Campylobacter along the food chain

Research group Vibrio

Key aspects: Qualitative and quantitative analysis of Vibrio spp. in foods Typing of V. parahaemolyticus, Serogroups, toxin testing Characterization of V. cholerae, Serogroups O1/O139, biovar, toxins Molecular epidemiology (MLST) Characterization of the molecular stress-response (RT-qPCR, Microarray) Strategies for rapid detection of microorganisms in food (MALDI) VBNC Strategies for reduction of microorganisms in food

Research group Arcobacter

Key aspects: Detection of Arcobacter spp. in different foods and animal species Molecular characterization (virulence genes, genotyping) Adhesion and invasion in cell culture models Characterization of the stress-response

Research group Yersinia enterocolitica

Key aspects: Detection of Yersinia enterocolitica in different foods and animal species Molecular characterization (virulence genes, genotyping)

Research group Antibiotic resistance

Key aspects: ESBL-/AmpC producing Enterobacteriaceae in the food chain Antimicrobial resistance of Campylobacter and Vibrio

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