Microecological protective niches in food: Internalisation and persistence of stress-induced bacteria in yeasts and potential for reactivation in the gastrointestinal tract

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Microbiological quality of vegan products

The strong trend towards vegan products led to 97% growth in the German market for purely plant-based foods between 2018 and 2020. According to Regulation (EC) No 178/2002, food business operators are responsible for the safety of their products. In the absence of reliable reference data on the product-specific, health-safe microbiota of vegan foods, an objective microbiological quality assessment is currently hardly possible. The project closes data gaps by means of microbiological and molecular biological analyses of chilled, non-heat-treated meat, egg and milk substitute products (based on soy, wheat and peas). Relevant pathogens, toxin producers, spoilage organisms and spore formers are being investigated. The results support food monitoring, manufacturers and retailers in the evaluation of microbiological findings and help to sustainably reduce the health risk to consumers from microbiological contamination.
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OHDK-Novel strategies for mitigating the risk posed by antibiotic resistance in Listeria monocytogenes along the food chain and at bedside

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Workshop on Development of Consultancy Strategies to Mitigate Heat Stress and Reduce Airborne Emissions in Cattle Housing Systems and Fast and Reliable "In-field "Diagnosis of Zoonotic Pathogens and AntibioticResistance

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COST CA22166 - Safety in the Game Meat Chain

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Bioprospecting, mode of action & biosynthesis of phycotoxins

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Antibacterial and anti-inflammatory properties of cricket protein hydrolysates on intestinal stem cells of pigs

In 2022, the EFSA confirmed the safety of products made from Acheta domesticus, and the EU approved them as novel foods. Cricket protein provides high-quality protein, fatty acids, vitamins, and minerals. Cricket protein hydrolysates (CPH) may have antimicrobial and anti-inflammatory effects; however, their effects on enterobacteria and intestinal stem cells (ISCs) have not been sufficiently studied. The project is investigating the antibacterial properties of CPHs as well as their protective and anti-inflammatory effects in toxin-stimulated pig ISCs. CPH produced in Thailand is being tested in Vienna against Salmonella spp. and E. coli; CPH-ISC assays are being conducted in Bangkok. Results could provide sustainable, bioactive compounds for intestinal health, promote One Health, and strengthen international partnerships, while recognizing environmentally friendly cricket farming as a food source.
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Cold-tolerant Clostridium spp. in meat: Data collection and implementation of measures to prevent food waste due to food spoilage and to increase the quality and safety of meat products in Austria

Meat production consumes enormous resources; every loss of meat means economic losses and environmental pollution. The main cause is microbial contamination along the chain from slaughter, cutting, processing, packaging, storage, transport, and sale to the consumer. Vacuum packaging and cold storage slow down spoilage by mesophilic aerobes, but favor cold-tolerant obligate anaerobes (e.g., Clostridium spp.). These niche germs cause bloating of packagedue to CO2 and H2 formation as well as meat drip loss. The problem is widespread internationally; in Germany, approximately 53% of vacuum-packed meat samples are contaminated. The project collects data throughout Austria along the production chain, tests toxin formation and spore resistance to approved cleaning and disinfecting agents, and develops action plans and cleaning protocols for critical areas of the businesses.
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