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News from DTU

2019
E. coli bacteria / Image: CDC Image Library
22 OCT

Sour milk product to combat diarrhea in calves and increase animal welfare

A research project headed by the National Food Institute, Technical University of Denmark, aims to develop a sour milk product that can prevent diarrhea in calves. This can lead to a lower mortality rate and a reduction in the use of antimicrobials as well as increased animal welfare.

Food and fisheries Food production Livestock diseases Health and diseases Bacteria and microorganisms Production animals
2014
Photo: National Food Institute, Technical University of Denmark
14 OCT

Seminar on benefits of restricted antimicrobial use in organic pigs

The spread of antimicrobial resistant bacteria is a major food safety concern. A seminar in October 2014 organised by the National Food Institute, Technical University of Denmark, will look at the effects of restricting use of antimicrobials in organic pigs. The seminar concludes the research project SafeOrganic involving researchers...

Food safety Food and fisheries Biotechnology
Photo: Colourbox.com
28 APR

Lactic acid bacteria inhibit Salmonella bacteria’s disease potential

When lactic acid bacteria are used in salami production to ferment and extend the shelf life of salamis, they also help inhibit Salmonella bacteria’s ability to cause disease. This finding appears from a PhD project at the National Food Institute, Technical University of Denmark, which has studied how Salmonella bacteria are affected by...

Food safety Food production Bacteria and microorganisms
PhD defence on Salmonella in fermented sausages
14 MAR

PhD defence on Salmonella in fermented sausages

The National Food Institute, Technical University of Denmark, invites you to Sidsel Henriksen’s PhD defence on how Salmonella bacteria are affected by process parameters in the production of fermented sausages. The defence takes place on 27 March 2014 at 1 pm.

Food safety