Many different topics are adressed in research, the main ones including:

  • 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.