témavezető: Mohácsiné Farkas Csilla
társ-témavezető: Kiskó Gabriella
helyszín (magyar oldal): Szent István University, Faculty of Food Safety, Department of Microbiology and Biotechnology helyszín rövidítés: SZIU
A kutatási téma leírása:
The food safety risk of consumption of raw produce has increased significantly in recent years. Many outbreaks and deaths show the importance of the topic. Raw produce represent an important part of the healthy diet. This type of raw material can be contaminated from many sources during production and processing. The safety of these products can not always be guaranteed by good hygiene practice, there is a need to develop processes that do not produce any chemical residue, do not alter the organoleptic characteristics of the product, while increasing microbiological safety.
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