Disease-causing microorganisms

Every year thousands of people become sick because of foodborne disease-causing microorganisms such as salmonella and in particular campylobacter. Food safety is generally high in Denmark, which is in no small part due to the good cooperation between researchers, regulators and the food industry.

DTU National Food Institute’s research and scientific advice includes monitoring developments in the incidence of disease-causing microorganisms, helping to trace outbreaks, developing rapid methods for analysis as well as models to predict the growth, survival and deactivation of microorganisms, as well as devising strategies to prevent them from reaching consumers though the food chain. The institute also has a strong focus on the global spread of disease-causing microorganisms and burden of disease studies.