Through interdisciplinary projects, new physical decontamination techniques for food are being developed to ensure appropriate shelf life with high product quality while preserving heat-sensitive ingredients.
| Projekt | Decontamination of rapeseed meal using plasma treatment and UV-C radiation to reduce Salmonella spp. in the food chain. |
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Projektbeschreibung
| The aim is to develop processes for inactivating salmonella in rapeseed meal based on UV-C and/or plasma-treated air as an alternative to treatment with formaldehyde. The aim is to test an environmentally friendly, chemical-free option for farms to improve production hygiene and comply with legal criteria. Various plasma or UV-C radiation sources will be used in the project. The results should help to minimize the introduction of salmonella into the food chain. |
Laufzeit | 2023 – 2024 |
| Ansprechpartner | Dr. Thiemo Albert, Prof. Dr. Peggy Braun, Dr. Jasem Saffaf |
| Project | KontRed: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughtering process |
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Project description
| The aim and central innovation is to develop and optimise a process for inactivating Campylobacter and Salmonella on loose and pre-packed poultry meat using plasma-based processes. A scientific challenge here is to determine suitable technical parameters (e.g. working gas, exposure time) for pathogen reduction. The achievable reduction rate is determined on meat samples artificially inoculated with Campylobacter and Salmonella by short-term treatment (s-min) on loose meat cuts and treatment of pre-packaged meat cuts within the packaging on a laboratory scale. Suitable parameter combinations are checked by sensory and microbiological investigations of product quality/durability as a prerequisite for applicability. |
Duration | 2020 – 2023 |
| Contact | Dr. Thiemo Albert, Prof. Dr. Peggy Braun |
| Project | Plasma-based wet process for the decontamination of poultry |
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Project description
| The aim is to investigate the effectiveness and suitability of plasma activated water (PAW) for the decontamination of chicken carcasses and chicken meat. Furthermore, the product quality and shelf life are to be evaluated in order to be able to give recommendations for an effective and practical application of PAW. For the first time, an environmentally friendly (decomposition of PAW components), non-thermal and chemical-free option would be available for slaughterhouses to improve production hygiene and comply with legal criteria. |
Duration | 2018 – 2021 |
| Contact | Dr. Jasem Saffaf, Prof. Dr. Peggy Braun |
| Project | Development of a plasma-based process for the automatic "off-line" decontamination of slicer knives in the food industry |
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Project description
| Within the scope of the project, selected plasma sources were used, modified or newly developed to meet the technical and economic requirements for efficient automatic decontamination of slicer knife surfaces while maintaining the material and process properties. A reduction in the bacterial count of relevant pathogenic (L. monocytogenes) and spoilage microorganisms (enterobacteria) or lactic acid bacteria was achieved. The data were generated in collaboration with the Leibniz Institute for Surface Modification Leipzig (IOM). |
Duration | 2018 – 2020 |
| Contact | Dr. Thiemo Albert, Prof. Dr. Peggy Braun |
| Project | Shell germ reduction on hatching and table eggs using atmospheric plasma |
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Project description | The aim of the research project was to test the applicability of atmospheric plasma, a dry decontamination process, to eggs and to develop the scientific and technological basis for effective treatment. |
Duration | 2013 – 2015 |
| Contact | Dr. Claudia Wiacek, Prof. Dr. Peggy Braun |
| Project | ListRed: Reduction of Listeria monocytogenes on stainless steel surfaces by means of nanocoating |
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Project description
| The project aims to investigate to what extent a nanocoating of stainless steel surfaces has an influence on the attachment, multiplication behaviour and detachment of Listeria monocytogenes on such surfaces. Laboratory-scale tests are being carried out on coated and uncoated stainless steel germ carriers. The results could contribute to reducing the burden of this bacterium in the slaughter process or during cutting. |
| Duration | 2020 – 2021 |
| Contact | Dr. Martin Köthe |
| Project | KontRed: Development and implementation of technological processes for the reduction of microbial contaminants in the poultry and pig slaughtering process Subproject: Reduction of microbial contaminants in the poultry slaughtering process by surface treatment. |
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Project description
| Nanocoating of plant components in the slaughter line is intended to reduce the adhesion of microorganisms, slow down their multiplication or promote their detachment. In the project, materials of the plant parts such as stainless steel or small parts such as plucking fingers are to be coated in their entirety with nanomaterials. The behaviour of Campylobacter, Salmonella and E. coli will then be investigated on a laboratory scale in comparison to uncoated material. Promising approaches will then be tested for their practicality on a technical scale. |
Duration | 2020 – 2023 |
| Contact | Dr. Martin Köthe |
| Project | Physical decontamination processes for germ reduction in spices and herbs |
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| Project description | In the project, the suitability of high pressure and pulsed light as decontamination processes for reducing various salmonella serovars in spices and herbs (parsley and curry powder) was demonstrated. In addition, the influence of the technologies on value-giving ingredients and the sensory properties of the spices was investigated. |
| Duration | 2013 – 2018 |
Contact | Dr. Claudia Wiacek, Prof. Dr. Peggy Braun |
| Project | Use of infrared and pulsed light systems for surface decontamination on pork cuts |
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Projektbeschreibung
| The aim of the research project was to test the suitability of infrared and pulsed light, as non-contact and residue-free cold physical processes, for the surface disinfection of pork cuts, exemplified by rind and belly. In addition to the inactivation capacity against zoonotic and spoilage pathogens, another focus of the investigations was on possible sensory changes in the products. |
Duration | 2013 – 2016 |
| Contact | Dr. Claudia Wiacek, Prof. Dr. Peggy Braun |