The Seafood and Predictive Microbiology research group studies the quantitative microbial ecology of fresh and lightly preserved food and develops methods to determine, predict and extend shelf-life of products. The group studies growth and activity of spoilage and pathogenic microorganisms to evaluate their influence on food quality and safety. For that purpose we use mathematical modelling and software development to facilitate application of our research in risk analysis and for teaching, public sector consultancy and innovation.
The group’s research includes quality and shelf-life of fresh and lightly preserved aquatic food including effects of hygiene and natural antimicrobials. Safety and shelf-life of ready-to eat seafood (cold-smoked and marinated products) have been extensively studied with development and validation of predictive models for growth of Listeria monocytogenes and lactic acid bacteria. We have also studied histamine and biogenic amine formation in fresh and lightly preserved seafood with focus on psychrotolerant and strongly histamine producing bacteria including Photobacterium phosphoreum and Morganella psychrotolerans.
Mathematical models to predict shelf-life, growth of spoilage and pathogenic bacteria, microbial interactions and histamine formation have been included in the Seafood Spoilage and Safety Predictor (SSSP) software.This software is now used extensively world-wide by authorities, industry and scientists. Our collaborative research related to dairy, meat and vegetable products focus on development and validation of predictive models for quality and safety as well as on the ecology of Carnobacteria.
The group aims to remain an internationally well-known research group and to become a more extensively used research partner both nationally and internationally.
See projects from the research group.
We have various national and international collaborations, for example through our participation in the LMC Food Microbiology Network (coordinator 2008-2010), International Committee of Predictive Modelling in Food (Secretary 2011-2012) and Microbial Modelling and Risk Analysis Professional Development Group within the International Association of Food Protection.
Royal Greenland Seafood
University of Copenhagen, Faculty of Life Sciences
Danish Meat Research Institute
University of Tasmania, Australia
Ifremer and Oniris, France
PURAC, The Netherlands
University of Split, Croatia
The Spanish meat research institute (IRTA)
University of Helsinki, Finland
Predictive microbiology. microbial spoilage and shelf-life prediction, histamine and biogenic amines, safety of fresh and lightly preserved seafood, Photobacterium, Morganella, Carnobacterium, Listeria monocytogenes
Group Leader and Senior Research Scientist Paw Dalgaard
Predictive microbiology, ready-to-eat seafood, brined shellfish, cold-smoked fish, Listeria monocytogenes and lactic acid bacteria
Senior scientist Ole Mejlholm
Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800, Kgs. Lyngby, Denmark.
Seafood Spoilage and Safety Predictor (SSSP) software