The microbiological safety of meat and meat products

Microbial pathogens causing foodborne infection and intoxication (meat and meat products)

Prevalence and transfer of antimicrobial resistance

Changes in fat and protein components of foods as affected by processing and storage

Assessment of risks associated with foodborne pathogens

Virulence properties of food pathogens

Muscle biological and meat quality (sensory) effects resulting from meat processing

Lectures and exercises as part of the basic studies in veterinary medicine

Courses as part of the advanced studies

Extra-university education and training

Chemical analysis of foods of animal origin

Bacteriological analysis of foods of animal origin

EC Process Hygiene Criteria Packages

Hygiene controls in food processing and processing companies

Molecular biological detection of food pathogens