Food safety and product quality (consumer protection)

Food Safety and Product Quality (Consumer Protection)

Veterinary medical research traditionally deals in great depth with the production and quality of animal-based foodstuffs. This research profile focuses on methods of detecting and reducing contamination of animal-origin foods, particularly with bacteria that can trigger zoonoses. Along with epidemiological studies of the incidence of these types of problems conducted within the Institute of Food Hygiene, Institute of Meat Technology and Hygiene, and Institute of Biometry and Data Processing, vaccination programs are being developed with an eye to reducing the incidence of pathogens. The following institutions are involved in this area: Institute of Microbiology and Epizootics, Institute of Food Hygiene, Institute of Meat Technology and Hygiene, Institute of Animal and Environmental Hygiene, Institute of Parasitology and Tropical Veterinary Medicine, Institute of Poultry Diseases, Ruminant and Swine Clinic, and Animal Reproduction Clinic. This research profile includes the development of quality assurance measures “from farm to fork” in collaboration between the Institutes of Food Hygiene, Meat Technology and Hygiene, and Parasitology and Tropical Veterinary Medicine.

 Another noteworthy feature of our research in this area is the research projects – closely watched by the public – on assessing the risk of genetically modified foods and feeds that are being conducted by the Institutes of Veterinary Biochemistry and Animal Nutrition.