Production and hygiene measurement in food processing

The food-processing industriese are subject to HACCP and QS respectively GLOBAL G.A.P. standards and has high demands towards effectiveness, tolerability, residueless application, safety of work conditions and much more.

Besides fighting and preventing fungi and bacteria as food-spoiling pathogenes or prevention of zoonoses, as Salmonellea, EHEC and others it is a future task to prevent introduction of virus, that may, as zoonoses in the form of Calicivirus (Norovirus) lead to life-threatening cases of diarrhoea.