Safety and Shelf life by Design
Microbial contaminants can be a major threat for the safety, stability and quality of food and drink products. Wageningen Food & Biobased Research provides tailored, expert support in all areas of shelf-life and safety evaluation, and has specific expertise in Food Microbiology, chemistry, sensory, regulatory and product innovation services. We can help to reduce the number of expensive safety and shelf-life tests with a data-driven Decision Support System, Food Safety By Design tool and automated hazard identification models.
We can help to reduce the number of expensive safety and shelf-life tests with a data-driven Decision Support System, Food Safety By Design tool and automated hazard identification models.
Ensuring the highest food quality and safety
Microbial contaminants are an importantcause of premature food spoilage and may lead to customer complaints, or worse,can threaten the safety of our food. In the past decades, contamination with food pathogens, such asSalmonella,Listeria monocytogenesand pathogenic E. colihave ledto costly recalls, safety incidents and reputation damage.
At the same time, production processes are subject to changes either caused by a change in the supply chain, milder and more sustainable processes, or transition to plant-based product formulations. To ensure the highest quality and safety, processes need continuous assessment of its microbiological hazards and control strategies.
Data-driven Decision Support System
Wageningen Food & Biobased Research provides tailored, expert support to design safe and stable products and processes.
Over the years, we have performed hazard identification studies for many food production chains of both animal and plant-origin. Using this knowledge, we have developed a Decision Support System (DSS) for automated hazard identification and to determine if a food product formulation supports growth of pathogens.
This data-driven DSS can be tailored to your specific needs.
Ongoing projects
In the Food Safety by Design project, we have developed a web-based tool to help food producers identify potential microbiological or chemical hazards for their products and production processes.
This tool is built on information on hazards collected from different studies for plant-and animal-based chains performed by scientists from WFBR and WFSR. The digital tool also contains side-stream derived ingredients. For further details, check the User Manual on the website.
The PROSPECT project focusses on the design of mathematical models that predict the growth of Listeria monocytogenes in plant-based foods to aid in the design of safe protein-rich products.
Get in touch
Are you looking for possibilities to speed up your safety or shelf-life testing process and would like to speak with one of our experts about a tailor-made, automated hazard identification model, please contact us.