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The occurrence of antibiotic resistance in bacteria from food-producing animals and meat in Denmark was stable or decreasing in 2021. However, a few notable findings of...
The reduction in antibiotic consumption in animals was particularly marked in 2021. Partly because of the two tonnes that are no longer used for mink, and partly because...
According to the WHO, antibiotic resistance is one of the biggest threats to public health. DTU researchers have created a new tool in the fight against resistant bacteria...
A new type of lactic acid bacteria, developed by researchers at DTU, can form natural butter flavor when grown in plant-based drinks such as soy and oat milk.
Every Dane who died from covid-19 in 2020 lost an average of 13 healthy years of life according to new figures from DTU and SSI that show the burden of the disease.
New research has mapped the risk of five mosquito-borne diseases that could potentially lead to epidemics. It is one of the topics you can read about in the Annual Report...
Several Danish universities and companies have joined forces to create a common high-tech laboratory platform - FOODHAY. Through new research infrastructure, FOODHAY will...
Danish researchers have shown how gut bacteria, which are promoted by breastfeeding, may benefit the immune system in infants.
The Danish cattle industry no longer uses third- and fourth-generation cephalosporins. As a result, these substances are no longer used in the production of Danish food...
In 2020, far fewer Danes than usual were diagnosed with a foodborne illness. The sharp reduction in travel during the corona epidemic was the main reason for this decrease...