Contact
P.O.Box 360, 3700 AJ Zeits, The Netherlands Tel + 31 30 6944943 Fax +31 30 6944901 E-mail: notermans@voeding.tno.nl Website: http://www.voeding.tno.nl
Role and Contribution
Participant 5 leads WP 2 and contributes to the WP1, WP2, WP5 and WP6. The contribution
comprises the following objectives of the project:
- Modelling the effect of dynamic storage conditions on meat pathogens and
spoilage bacteria.
- Validation of existing models targeted on specific meat products.
- Collecting basic data on prevalence/concentration of pathogens and spoilage
organisms as basis for proper risk assessment.
- Combining validated pathogen growth models with data on prevalence/concentration,
dose-response realtionship, etc.
- Establishment of and updating of an internetsite
- Evaluation and assessing industry acceptance of the TTI
- Identification of consumer response.
Workplan
Research Personnel
Qualifications
TNO Nutrition and Food Research Institute operates internationally in the areas
of research covering all aspects of food production. Emphasis is placed on biotechnology,
quality control, analysis and safety assessment of food products and additives
and ingredients used in their production. In the project especially the department
of Risk Management and Microbiology (RMM) is involved. RMM works in the field
of applied microbiological research for the benefit microbiological quality
and safety of (food) products as well as for the development of new and improved
products and processes involving micro-organisms and their metabolites. Primary
fields of activities are (i) prevention and control of pathogens, (ii) hygienic
design, (iii) food preservation, (iv) risk analysis, (v) modelling and validation.
Dr. Notermans was ducated at the Agriculture University Wageningen in food
technology and microbiology. Twenty years research experiences in food microbiology
at the National Institute of Public Health and 5 years experiences in applied
food safety at TNO Nutrition and Food Research. Dr. Notermans is involved in
many (microbial) risk assessment projects mostly as project leader and was among
others member of the working group microbiology of the Scientific Committee
of Food of the EU.
Selected References
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