Lecture in Food Microbiology with special focus on food pathogens and prevention strategies in managing food pathogens in food production. In detail we will present strategies against primary and secondary contaminations according the hurdle concept as well as new technologies in food products (high pressure conservation, mild heating, stress inactivation…).
Also the important role of „positive“ microbiological acitivity during food processing and production will be mentioned. A few examples for the use of microorganisms in food and beverage production will be discussed shortly.
One part of the lecture will be done in the Institute Hygienicum combined with a visit of the food safety laboratory.