Integrated monitoring and control of Toxoplasma gondii and Hepatitis E virus in food supply chains
Research focused on characterizing the presence of emerging food-borne pathogens (in particular Toxoplasma gondii and hepatitis E virus) along the food chain, from the origin to the point of sale of the product. This researcher line will provide a new framework for the monitoring, tracking and modelling of health risks associated with these microorganisms, and will develop new food control procedures throughout the food chain.
Harmonization of the methodology for the detection and characterization of Toxoplasma gondii and hepatitis E virus.
Detection and characterization of Toxoplasma gondii and hepatitis E virus in wildlife.
Evaluation of the risk of survival of Toxoplasma gondii and hepatitis E virus in different stages of the pig production chain: farm, slaughterhouse and point of sale of meat products available for consumption.
Proposal for corrective measures and control methods for the management of risk associated with meat products.
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