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Microbiological Parameters: Pathogens
Spoilage and hygienic deficiencies may lead to an exposure of the consumer to health hazards. Mainly pathogens of zoonotic diseases cause a food-borne infection or food poisoning.
A comparatively large number of potential germs may be the reason for food to become a health hazard. Which germs actually lead to a disease of people is published regularly by the Robert-Koch-Institut on the basis of reported cases of illnesses.
- Hygienic Indicators
- VTEC/ STEC
- Shelf Life Testing
- Drinking Water
- Antimicrobial Activity
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