Ensuring product quality and safety, as well as consumer health
The food industry is confronted with a variety of microbiological hazards. On the one hand, spoilage micro-organisms that affect the quality of the product, and on the other hand, pathogenic micro-organisms (bacteria or viruses) that can cause a health problem for the final consumer.
Added to this complexity is the ever-increasing problem of antimicrobial resistance, which reduces the biocidal efficacy of disinfectants and the effectiveness of antibiotics in treating possible poisonings.