Food Safety

At NIZO we have scientific and practical know-how on both food safety issues and quality management. Whether you work on-farm (farm milk companies) or in a lab / factory (dairy product companies), we can assist you!

Let's work together on:

• Detection methods
• Qualitative risk assessment 
• Quantitative risk assessment
• Product or process innovation

NIZO’s practical know-how: click on the text to read about our 3 focus area's:

 1. On-farm quality management

Prevention
Silage
Feed mycotoxins
Bacterial spores, e.g. Bacillus cereus and Bacillus sporothermodurans
Antibiotic resistance
Anti-mastitis phytoterapeutica
Milk hygiene
Survey of pathogenic micro-organisms
Contamination from bedding or housing for livestock
Legislation
Chain management
Water quality   

Solutions
Cleaning Agents
Molecular diagnostic tools
Food Safety Test Facility    

Emerging risks
Qualitative or quantitative risk assessment of feed
Fact sheets

Watch our video on Combating heat resistant spores

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 2. Design, production and processing

Prevention 
Preservation
Inactivation by heat treatment
Bactofugation
Bacterial growth kinetics and bacterial inactivation kinetics
Legislation
Formation and degradation of toxic compounds
Rework

Solutions 
Molecular diagnostic tools
Food Safety Test Facility  

Emerging risks 
Qualitative or quantitative risk assessment
Fact sheets 

Watch our video on Combating heat resistant spores

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3. End product

Prevention
Environmental contaminants
Veterinary or pesticide residues
Mycotoxins
Challenge studies
Spoilage
Legislation 

Solutions
Molecular diagnostic tools
Food Safety Test Facility  

Emerging risks
Qualitative or quantitative risk assessment
Fact sheets

Watch our video on Combating heat resistant spores

Go back to top