Research Projects SRF 9

Official Feed Inspection

Official Inspection of Feed

The ‘official feed inspection’ is the first check conducted on the food chain. It ensures that animals only consume products that are healthy and compliant, thereby helping to protect the health of humans, animals and the environment.

E-beam im Labor

Combating Harmful Bacteria with Electrons

Low-energy electrons play the starring role in ebeam technology. In this project, our researchers test whether and how this innovative technology can also neutralise harmful organisms in seeds or food, without impairing the quality of either.


Understanding how Antibiotic-Resistant and Pathogenic Bacteria from the Environment Reach Humans via Food

To date, we know little about how antibiotic resistance from the environment - specifically, from the soil and water or fertilisers – reaches foods of plant origin. Using lettuce plants as an example, our researchers search for answers with the aim of making an important contribution to the protection of consumers.

Increasing the Safety of Milk and Dairy Products

Prevalence studies, challenge tests, reference analysis and risk prioritisation – these are the keywords denoting the processes used by Agroscope to provide essential support for the safety of milk and dairy products whilst ensuring their value-added and exportability. As a national reference laboratory, Agroscope makes an important contribution to the implementation of the law in Switzerland and in bilateral agree-ments with the EU.


Challenge Tests for Greater Safety in Meat Products

With research findings, practical challenge tests, microbiological surveys and risk-based recommendations, Agroscope makes a significant contribution to ensuring the safety of meat products, and hence also their exportability. In this project, our researchers investigate meat products in order to record and evaluate the spread of antibiotic resistance and persistence along the entire value chain.

Using Cutting-Edge Methods to Keep Dangerous and Resistant Bacteria in Milk and Dairy Products in Check

Using cutting-edge genetic methods, our researchers record all of the genes in cheese dairies that are responsible for antibiotic resistance, disease factors, and transferable elements. In addition, they identify hotspots for heat-resistant coliform bacteria in the dairy sector, and assess the importance of heretofore-neglected bacteria as new risk factors. They also introduce typification for enforcement support.

Staphylococcus aureus – The Fight against the Little Bacterium that Causes Big Problems in Dairy Farming

The dreaded udder bacterium Staphylococcus aureus GTB has severe negative consequences for the Swiss dairy industry, with the mountain region being particularly affected. In this project, our researchers aim to cleanse an entire canton (Tici-no) of S. aureus genotype B for the first time. By controlling Staph. aureus GTB and with the new knowledge on the development of antibiotic resistance, our researchers make a vital contribution to significantly improving udder health, milk quality and the food safety of dairy products. In addition, losses in the dairy sector as well as antibiotic use are drastically reduced.