Working group Diagnostics

Key aspects:
sensory testing, microbiological testing (as accredited laboratory according to ISO/IEC 17025:2017), pH value, aw value, histological testing (as accredited laboratory according to ISO/IEC 17025:2017)

• Working group

Working group Food microbiology

Key aspects:
Qualitative and quantitative analysis of ...

• Working group Food microbiology
• Campylobacter
• Vibrio
• Arcobacter

Working group Minimization Strategies

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

• Working group

Working group Milk Hygiene

• Working group