The Institute for Hygiene and Food Safety has to elaborate a scientific basis for maintaining and improving the hygienic quality of foods, particularly of milk and milk products. This encompasses food safety aspects but also the wholesomeness and soundness of a product produced according to the principles of a Good Manufacturing Practice. For foods of animal origin the hygienic aspects have to be considered at all stages from primary production to consumption. As basic foods for sensitive consumers as infants and young children, sick and old persons, milk and milk products are of particular importance.
Appropriate housing and feeding of farm animals, protection of the animals against diseases, an enhanced efficiency and specificity of the treatment of diseases (good veterinary practice) and high hygienic standards are the best prerequisites for primary production to fulfil the requirements of a Good Manufacturing Practice. Primary production implies the dealing with risk potentials, which cannot, or not with the required safety, be eliminated from food by technological processing and treatment. Such hazard potentials need particular measures for raw or untreated foods, which are directly marketed by the producer.
On this background, the Institute for Hygiene and Food Safety focuses on the following issues:
Dairy Research Centre,
contact person: Dr K. Knappstein