Food Microbiology
88 Citations•2020•
Senior Scientists, Jacques Mahillon, Anne-Marie Corbisier
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Abstract
The major issues facing food microbiology can be summarised as follows. On one hand, how to reduce or prevent microbial infections, how to quickly and accurately recognise potential contamination and what strategies to use to avoid reiteration of microbial outbreaks? On the other hand, how to improve the use of microorganisms in food production processes? In order to face these issues more efficiently, the laboratories of Mycology and of Food and Environmental Microbiology, have developed complementary expertise in the fields of traceability, food quality and biosafety to match industrial quality requirements. Their activities include: