Food Safety

1 in 10 people in the world fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years (WHO). NEMIS focuses on pathogenic bacteria causing the most dramatic impact on human health.

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The Challenge: Foodborne Illnesses

Today’s food supply is getting more complex from farm production to slaughtering, processing, packaging, story, transport and distribution before the food reaches consumers. The best approach to prevent a small problem from becoming a larger threat is to focus on prevention by early detection at all critical points along the food value chain, and ideally, on-site in factories. No end-product testing program can statistically ensure that defects are not present. The spread of dangerous bacteria can only be stopped early if the right screening tool is available.

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Listeria monocytogenes

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Salmonella spp

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Listeria spp

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E.coli (0157:H7)

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Coliforms

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Hygiene Testing (TVC)

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Campylobacter

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C. sakazakii

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Pasteurization control