The National Food Institute, Technical University of Denmark plays a central role in terms of research, monitoring, consultancy and educational activities concerning foodborne pathogens.
Consumers and society as a whole generally expect that consumption of food should not give rise to disease. Nevertheless, the presence of pathogens in food causes a significant number of infections in humans each year.
Bacteria such as Salmonella, Campylobacter and verotoxin-producing E. coli are typically transferred from a reservoir in the livestock production through faecal contamination, water or production environments to food. Other microorganisms such as Norovirus and Shigella spread from human reservoirs to food production or to food while preparing it at in restaurants or at home.
The frequency of food contamination by pathogens varies greatly between the different types of pathogens as well as production methods and food types.
The activities at DTU are focused on the entire production chain from farm to consumer (also called 'from farm to fork') and include both experimental projects that generate primary data collection and the processing of monitoring data from the industry and government.
See projects on food borne pathogens.
Danish Veterinary and Food Administration
Danish Agriculture and Food Council¨
University of Copenhagen
Head of Division Dorte Lau Baggesen