Microbial Food Chain Safety
Control of infection by pathogens
Food manufacturers attempt to distinguish themselves from the competitors by producing foodstuffs that meet the highest safety and quality standards. The quality system used here is based on risk analysis and scientific input. Within the field of Microbial Food Chain safety, the Central Veterinary Institute (CVI) carries out risk analyses, sets up CVI food chain safety assurance systems, develops CVI diagnostics for use with monitoring systems, and develops CVI intervention methods (including segregated slaughter) in order to control infection by bacteria, viruses, parasites and antibiotics. This research focuses on the industrialised branches of the primary sectors (pig, calf and poultry) such as dairies and slaughterhouses, but also on alternative production methods such as free-range and organic.