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Research projects

Hazardous cooking-recipes

About this project

Project information

Project status

In progress


Marie-louise Danielsson-Tham

When scrutinizing cooking-recipes and restaurant menus with food hygienic
eyes it is obvious that there are several recipes where the prescribed
preparation technique of raw products is not enough for killing
eventually pathogenic bacteria that might be harboured in the food. In
this project, interesting hazardous cooking recipes should be selected
and then the behaviour of different pathogenic bacteria is studied
during preparation. Next step in this project will be to modify the
recipes where the culinary experience remains but the risk of being
food-poisoned is eliminated.