{"id":427,"date":"2022-11-15T16:25:17","date_gmt":"2022-11-15T15:25:17","guid":{"rendered":"https:\/\/stage.fzmb.de\/research\/food-safety\/"},"modified":"2025-09-05T14:03:51","modified_gmt":"2025-09-05T12:03:51","slug":"food-safety","status":"publish","type":"page","link":"https:\/\/www.fzmb.de\/en\/research\/food-safety\/","title":{"rendered":"Food Safety"},"content":{"rendered":"\n
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Food Safety<\/h3>\n

Example: Safety of raw sausage<\/h2>\n
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Companies in the food industry are responsible for the quality and safety of their own products. In addition to our activities as an accredited testing laboratory for the analysis of food, industrial and drinking water as well as cosmetics, we develop solutions for existing challenges.<\/p>\n <\/div>\n <\/header>\n

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One challenge in the production of raw sausage products is to reliably prove that a so-called starter culture has been added.<\/p>\n\n\n\n

This colonization with “friendly” bacteria ensures that the product is not only improved in quality, but also that the food becomes safe for the consumer. <\/p>\n\n\n\n

Here, we want to make a contribution to research and development, which should then be quickly implemented in food-producing companies (in this case, raw sausage).<\/p>\n\n\n\n

Information for our food, water and cosmetics testing laboratory can be found at www.lebensmittellab.de<\/a>.<\/p>\n\n\n <\/div>\n