New approach to estimate the presence of virulent pathogens up to the time of consumption
New methods to control the viability and virulence of pathogens throughout the food chain until the time of consumption
New methods for estimation of host-pathogen interaction based upon functional cell models
Novel processing technologies to inactivate pathogens
New probiotic and protective cultures to eliminate pathogens
Elimination of biofilms based upon hygienic design
Established strategies and actions for disseminating project deliverables for food SMEs
New mathematical models covering food at time of consumption
New cost-efficient management systems
Improved awareness of food safety for the European consumers, food industries and regulatory agencies
A distinctive aspect of this Project is to facilitate proactive, more coherent, effective and flexible responses to new/emerging pathogens
The deliverables will be widely exploited by SMEs to produce safe food and improve the health and well being of the European citizens and the competitiveness of the food industry