The slaughterhouses' handling of bile contamination is sufficient to ensure that the consumer is not exposed to Salmonella, this study highlights the connection between bile contamination and Salmonella on the carcass.

This document presents a pilot project carried out to uncover the sociocultural and organizational opportunities and barriers in developing an appropriate food safety practice for small meat processing establishments without specialist knowledge of microbiology. A case study was carried out on 2...

This article highlights the use of the current BU method as a diagnostic tool in assessing slaughtered animals where there is doubt about the microbiological quality and its significance for food safety and fitness for human consumption. It was emphasized that the overall purpose of a...

The InBrine project was initiated to characterize the microorganisms in Danish salt storage. Several common bacteria and yeasts in the dairies and salt storages were identified. The majority of the yeast species grew under the brine conditions. Debaryomyces hansenii and Yamadamazyma triangularis,...

The FVO has a range of guidance tools and sanctioning options available to support companies' work with food safety. This project examined the factors that influence each guidance tool's effectiveness and businesses' perspectives on how cooperation between them and the authorities on control and...

The Danish Veterinary and Food Administration examines samples of fruit, vegetables, grains, processed products and meat every year for leftover pesticides. The DTU The Food Institute is in collaboration with the National Food Authority to plan the control, prepare sample plans and final processing ...

The conversion of lactose to galactooligosaccharides with enzymes reduces Maillard reactions and improves the durability of UHT milk. This article describes the results of a research project on the effect of storage at 20°C or lower on Maillard reaction products and differences between conventional ...

At the request of the Danish Veterinary and Food Administration, the National Food Institute has carried out a risk ranking of pathogenic microorganisms (pathogens) in fresh fruit and vegetables. The purpose of this work was to create a basis for assessing the human risk of disease from various...