Food borne pathogens as Salmonella and Campylobacter spread via food, meat in particular, and may and cause human disease. This is the case for both domestic produced and importeed food. The ability to protect consumers depend on the understanding of infection routes and the ability of te bacteria to survive and grow in the food chain. It is also of importance to understand how bacteria respond to the different conditions in the production chain and in the products in order to predict and prevent consumer exposure.

Vi contribute to generation and transfer knowledge to food legislation and food producers on the risk of food borne pathogens. We investigate the ability of food borne bacteria to survive and grow in food and the oppertunities to fight them. Moreover , we do basic studies on the ability of bacteria to cause infection after passed the food production chain and beeing stored in the food untiol consumption.  In our work we combine classic and advanced microbiological tools with mathematical tool witin epidemiology and mirobiologyin order to quantify consumer risk of food borne pathogens.