Task Force for the definition of strategies for the reduction of microbial contamination in meat products

The objective of this Task Force is to propose solutions to reduce the risk of microbiological contamination of meat products as a result of their direct contact with materials present in the industry.

These solutions are based on the development and modification of these materials, seeking new functionalities (bacteriostatic, bactericidal, antibiofilm).

To this end, potential active antimicrobial materials are evaluated and their integration into some of the materials generally present in the industry (stainless steel and Teflon polymers) is studied.