Research – University of Copenhagen


The research area "Microbial Interactions" covers activities in all microbiological research environments at University of Copenhagen. The topic also covers a wide range of different and complementary technological platforms currently used in various microbiology environments at the university and which can be used in new cross-disciplinary collaborations within CMC.


New Paper Published

Antibiotic residues in sausage meat may promote pathogen survival

Sausage manufacturers commonly inoculate sausage meat with lactic-acid-producing bacteria in an effort to control the fermentation process so that the final product is acidic enough to kill pathogens that might have existed in the raw meat. By killing the bacteria that produce lactic acid, antibiotic residues can allow pathogenic bacteria to proliferate.

Link to full paper