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  1. Microbiology
    1. Hygiene
    2. Spoilage
    3. Pathogens

Microbiological Parameters:
Spoilage and hygienic deficiencies may lead to an exposure of the consumer to health hazards. Mainly pathogens of zoonotic diseases cause a food-borne infection or food poisoning.

A comparatively large number of potential germs may be the reason for food to become a health hazard. Which germs actually lead to a disease of people is published regularly by the Robert-Koch-Institut on the basis of reported cases of illnesses.