The selected areas of food production dealt with in the research programme are (1) the production of plant-based foods, (2) the dairy industry, and (3) pig husbandry.
Antibiotic resistance (ABR) describes the ability of microorganisms to suppress the effect of antibiotically active substances.
Persistence is the ‘stubborn’ colonisation of an organism in a system. This can occur in food processing, e.g. when bacteria remain in pipes despite proper cleaning.
Biofilms consist of extra-cellular substances in which microorganisms are embedded. They develop when microorganisms colonise surfaces. There are biofilms everywhere (e.g. dental plaque).