Food Microbiology and Hygiene

The Research Group for Food Microbiology and Hygiene contributes to solving the challenges related to safety, productivity and the use of resources in our food supply system. We develop and apply methods to trace, type and quantify food- and waterborne microorganisms and infectious viruses. Interventions and processing steps are investigated to understand their effect and formulate predictive models for the ecology, growth, survival or inactivation of microorganisms in food systems for improved control strategies.

 The research group addresses microbiological challenges across the entire food supply and investigates how different conditions and interventions affect micro-organisms in foods and water. The results translate into control strategies, mathematical models, and decision support tools for risk management. Results also lead to reduced resource use, new methods for detecting and monitoring micro-organisms, as well as improved hygiene. The research further advances knowledge of the epidemiology of pathogenic micro-organisms, and the group develops strategies for, among other things, the safe re-use of water in production, and supports the development of new products, resource-optimised processing, and safe distribution.
 

Approaches and methods

  • Studies in food systems: The group investigates how interventions affect the behaviour of micro-organisms in food systems.
  • Microbial ecology across production chains: Microbial ecology is examined in food production chains to explain the effects of processing steps and to uncover resistance to preservation and biocides.
  • Models and decision support: Results are used to develop control strategies, mathematical models, and decision support tools for risk management and HACCP; the group works with predictive microbiology.
  • Detection and identification: Foodborne bacteria, viruses, and parasites in foods and water are detected and identified.
  • Analytical platforms: qPCR, chip-based digital PCR, and the Bruker Biotyper MALDI-TOF are used for the detection and identification of micro-organisms.
  • Collaboration with industry and authorities: The research is translated into practical solutions in close collaboration with the food industry and authorities; the group provides scientific advice to the
  • Danish Veterinary and Food Administration (DVFA), EFSA, and WHO/FAO JEMRA.

Collaborations and impact

The research group works closely with industry, authorities, and universities in Denmark and abroad. It provides expert advice on food safety to, among others, the Danish Veterinary and Food Administration, EFSA, WHO, and FAO, ensuring that the research reflects current needs in industry and public health. The group’s broad expertise in microorganisms, pathogens, preservation, and hygiene is translated into practical, well-documented solutions for the food sector. Close partnerships and access to advanced facilities provide a solid framework in which results are tested across models and confirmed in human-relevant studies, helping to shape standards and practice.

Contact

Lisbeth Truelstrup Hansen

Lisbeth Truelstrup Hansen Professor, Head of Research Group Phone: +45 35886278 Mobile: +45 20640677

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