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Working Group 4 - WG4

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Ways of prevention and intervention 

Leader
Dr. Vasileios VALDRAMIDIS
University of Malta, MT

Co-Leader
Dr. Oliver SCHLUTER
ATB Potsdam, DE 
Task 1

Novel physical intervention technologies for controlling pathogens on foods and food processing environments
This task includes novel disinfection methods based on physical forces, i.e. atmospheric plasma, ultrasound, infrared waves, pulsed light, and photosensitization.
 
„Task 2
Chemical intervention methods for controlling pathogens on foods and food processing environments 
The task consists of application of innovative chemical strategies for reducing or eliminating pathogens, such as ozone, peroxyacetic acid, chlorine dioxide, electrolyzed oxidizing water, organic acids, as well as natural antimicrobials such as plant derived essential oils and phenolic compounds.
 
„Task 3
Biocontrol strategies for controlling pathogens on foods and food processing environments
The task consists of application of innovative biological strategies for reducing or eliminating pathogens, such as bacteriophage treatment, protective cultures, bacteriocins.
 
Task 4
Preventive strategies for controlling bacterial attachment and biofilm formation
Preventive strategies include methods aiming at reducing bacterial attachment and/or preventing biofilm formation on process or product surfaces. They include hygienic design of the processing plant and machinery, hygiene and sanitation practices, design of engineered materials and coatings preventing bacterial attachment or improving cleanability of surfaces, enzyme-based detergents and quorum quenching.
 
Task 5
The assessment of environmental impact of novel intervention and prevention strategies
The ecological impact and sustainability as well as economic feasibility of the novel methods will be evaluated within this task. The aim is to develop eco-innovative methods for mitigating bacterial colonization.
 
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