One of our core competencies is research into food-relevant zoonotic pathogens. Underlying mechanisms at the animal-human interface are identified in topic-specific, interdisciplinary research networks.
TOXONET02
| Project | Experimental studies to assess the risk of Toxoplasma gondii transmission to humans via turkey and chicken meat and adaptation of previous detection methods to large-volume samples (TOXONET02, subproject 2) |
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| Project description | In the second funding phase of the TOXONET network, the aim was to further clarify the infection route turkey/chicken - food - human. To this end, the retention time of tissue cysts in organs and muscles of turkeys and also in broilers after experimental infection was to be investigated until the end of the broiler phase. In addition, further experiments on the tenacity of T. gondii tissue cysts in unheated meat products were planned. In order to be able to comprehensively work on this goal, it was planned to establish a sequence capture PCR (SC-PCR) for the detection of T. gondii for large-volume samples (100 g). |
| Duration | 2010 – 2013 |
Contact | Dr. Martin Köthe |
TOXONET01
| Project | Establishment of a method for the detection of Toxoplasma gondii in turkey and studies on tenacity in turkey meat and meat products (TOXONET01, subproject 2) |
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Project description
| In the project, an infection model for T. gondii was established in turkeys. Sera obtained from this were used for the development of a kinetic ELISA (KELA) for the detection of T. gondii-specific antibodies in turkeys. The KELA was used for a seroprevalence study in fattening turkeys. In addition, the influence of cooking salt, nitrite curing salt and pH values on the tenacity of tissue cysts was tested in the in vitro model as a simulation of raw sausage maturation. |
Duration | 2007 – 2010 |
| Contact | Dr. Martin Köthe |
StaBeF
| Project | Stability of beta-coronaviruses on meat surfaces and in meat products (StaBeF) |
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| Project description | The new coronavirus (Severe Acute Respiratory Syndrome Coronavirus Type-2; SARS-CoV-2) causes the pandemic respiratory disease COVID-19. Outbreaks in slaughterhouses and cutting plants have therefore also made the virus the focus of scientific interest in food hygiene. The risk of infection via contaminated food, e.g. raw meat products, is currently estimated to be low, but cannot be ruled out with certainty due to a lack of data. Against this background, the persistence of the SARS-CoV-2 surrogate mouse hepatitis virus (MHV) was investigated as a function of pH, salinity and temperature by means of in vitro studies. In addition, studies on the stability of the virus on artificially inoculated carcass surfaces of poultry and pigs were carried out. |
| Duration | 2020 – 20 |
| Contact | Dr. Thiemo Albert |
| Project | Virus inactivation by heating and smoking in meat products - Development of process specifications using suitable model viruses (AiF 16479 BR) |
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Project description
| Data on the influence of heating and smoking processes on the stability of food-borne viruses or suitable model viruses (surrogates) in the production of meat products were developed as part of the project. The results show that viral pathogens can be effectively inactivated with common heating processes (≥ 70 °C). Within the scope of the project, the antiviral effect of smoke could also be described for the first time. |
| Duration | 2012 – 2014 |
| Contact | Dr. Thiemo Albert |
| Project | Investigation of the effect of starter and protective cultures with regard to the targeted inactivation of selected viral pathogens in the production and storage of raw sausage products (AiF 16509 BR) |
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Project description
| The project investigated the extent to which starter and protective cultures relevant to raw sausages and their metabolic products can contribute to the inactivation of food-associated viruses during the ripening and storage of the products. The results show for the first time that the safety of raw sausages can also be improved in connection with viral pathogens through the use of starter cultures. |
| Duration | 2010 – 2012 |
| Contact | Dr. Thiemo Albert |
| Project | Investigations on the influence of technological processes on the toughness and inactivation kinetics of selected viral infectious agents in raw sausage products (AiF 15189 BR) |
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Project description
| As part of the project, the resistance of two low-pathogenic poultry influenza viruses (H3N8, H5N6), the feline calicivirus (FCV) as a surrogate for noroviruses and the ECHO virus to sodium chloride/sodium nitrite and D,L-lactic acid as well as in experimentally inoculated raw sausages was investigated. Based on the project results, recommendations for manufacturers of raw sausage products were developed. |
| Duration | 2007 – 2009 |
| Contact | Dr. Thiemo Albert |
Project | Determination of prevalence and predilection sites of Trichinella spp. in raccoons (Procyon lotor) in Germany |
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Project description
| The consumption of raccoon meat in Germany is increasingly discussed, but there is still little scientific data available on this food. Raccoons, as carriers of trichinella, are a potential source of infection for humans. Therefore, the occurrence of trichinella is to be determined within the framework of this project. In addition, it will be determined which parts of the carcass would be most suitable for official examination. The project is funded by the National Platform for Zoonoses Research. |
Duration | 2021 – 2022 |
| Further information | https://zoonosen.net/ermittlung-von-praevalenz-und-praedilektionsstellen-von-trichinella-spp-bei-waschbaeren-procyon |
| Contact | Torsten Langner, Prof. Ahmad Hamedy |
Project | Development of procedures for sampling, image data acquisition and scientifically accurate data evaluation incl. procedure validation |
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Project description
| The aim of the research project was to develop and validate an automated examination and evaluation system for the official meat examination for trichinella. Based on a digital camera system and a downstream computer-aided image evaluation, the "human error" was to be reduced and at the same time the economic efficiency of the examination procedure was to be improved. On the one hand, the inverted microscopic examination was successfully validated, which already resulted in a significant shortening and simplification of the procedure. On the other hand, the influence of various light sources on the quality and automatic evaluation of the images was investigated. By determining ideal camera settings, the image quality could be optimised in such a way that an image database could be created for automatic evaluation. On the basis of this database, the project partner was able to create a software-based image evaluation. |
Duration | 2013 – 2015 |
| Contact | Dr. Martin Köthe |