Working group Diagnostics

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)

Working group Food microbiology

Key aspects:
Qualitative and quantitative analysis of ...

Working group Minimization Strategies

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

Working group Food Technology

Working group Milk Hygiene

FAO Reference Centre for Veterinary Public Health
VibrioNet
CARO 2017
PAC-Campy