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The number of Danes who contracted a salmonella infection reached a historic low level in 2013. More than half of those infected became ill during a trip abroad. For...
In its role as EU reference laboratory, the National Food Institute, Technical University of Denmark, has organised, for the first time, a comparative test, a so-called...
The Danish food safety system bases itself on independent scientific work, which is now provided by Technical University of Denmark, explains Director of Institute Jørgen...
There is a connection between previous consumption of cephalosporin antibiotics and the amount of ESBL bacteria in pigs. At the same time, there is an increased occurrence...
TRiMiCri is a new software tool for setting and evaluating risk-based microbiological criteria for Campylobacter in broiler meat. The software was developed at the National...
The National Food Institute, Technical University of Denmark, invites you to Mathilde Bylov Kristensen’s PhD defence on the influence of early bacterial colonization on...
The nutritional factor that has the greatest impact on the development of a child's gut flora is whether the child is breastfed, according to a new study by the National...
DTU and the China National Center for Food Safety Risk Assessment (CFSA) have signed a memorandum of understanding that will strengthen knowledge exchange between Denmark...
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...
The National Food Institute, Technical University of Denmark, invites you to Mette Theilgaard Christiansen’s PhD defence on methods for studying MRSA in pigs. The defence...