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News from DTU

2014
Photo: Mette Theilgaard, National Food Institute, Technical University of Denmark
05 AUG

New methods to identify MRSA in pigs

It is important to keep the number of MRSA infections at a low level. In a PhD project at the National Food Institute, Technical University of Denmark, the latest technologies within whole genome sequencing were exploited to develop new methods to identify genes which are important for the survival of MRSA in pigs.

Food safety Production animals Health and diseases Biotechnology and biochemistry Genes and genomes
Photo: Centers for Disease Control and Prevention
30 JUL

Denmark leads the way in the battle against antimicrobial resistance

Denmark has shown that it is possible to tackle the problem of antimicrobial resistance in a way that allows farmers to produce meat efficiently, while ensuring that antibiotics still work when sick people need treatment. An American article in the scientific journal Environmental Health Perspectives focuses on how researchers at the...

Food safety Bacteria and microorganisms
Photo: Colourbox.com
13 JUN

More ESBL bacteria at farms with high consumption of antibiotics

There is a connection between previous consumption of cephalosporin antibiotics and the amount of ESBL bacteria in pigs. At the same time, there is an increased occurrence of ESBL-producing bacteria in farm workers at farms where ESBL bacteria have been found in pigs. These findings appear from a new study undertaken by Statens Serum...

Bacteria and microorganisms Food, fish and agriculture Food safety Production animals Health and diseases
Photo: Centers for Disease Control and Prevention
16 APR

PhD defence on MRSA in pigs

The National Food Institute, Technical University of Denmark, invites you to Mette Theilgaard Christiansen’s PhD defence on methods for studying MRSA in pigs. The defence takes place on Friday, 25 April 2014, at 1pm.

Food safety Bacteria and microorganisms
Photo: Centers for Disease Control and Prevention
16 JAN

Effect of disinfectants on bacteria developing resistance

Biocides, e.g. disinfectants, are used to fight disease-causing bacteria in hospitals and in the food industry, as well as to fight pests and fungi. A PhD project at the National Food Institute, Technical University of Denmark, has investigated whether the use of biocides may contribute to bacteria developing resistance towards antimicrobial...

Food safety Health and diseases
2013
Photo: National Food Institute, Technical University of Denmark
07 OCT

Increase in resistant bacteria in broiler meat in Denmark

Since 2011, the level of resistant ESBL bacteria has increased in broiler meat imported into Denmark and Danish produced broiler meat still contains ESBL bacteria. In addition, campylobacter bacteria originating from broiler meat contains high levels of resistance to antimicrobial agents that are particularly crucial for treatment of...

Food safety Bacteria and microorganisms Food, fish and agriculture
Photo: National Food Institute, Technical University of Denmark
18 SEP

More and more Danes infected with MRSA bacteria

The increase in the number of Danes infected with MRSA bacteria continued in 2012, and the total number of those infected has almost doubled since 2009. The vast majority of people are infected outside hospitals - on family visits abroad or in the agricultural sector, for example. Infections are on the rise among fattener pigs as well...

Food safety Bacteria and microorganisms Food, fish and agriculture Health and diseases
2012
Invitation to seminar: European Antibiotic Awareness Day
06 NOV

Invitation to seminar: European Antibiotic Awareness Day

In connection with the European Antibiotic Awareness Day, the parties behind the Danish monitoring programme DANMAP invite you to attend a seminar on 16 November 2012. The seminar will focus on human and veterinary antimicrobial consumption as well as antimicrobial resistance in animals, food and humans.

Food safety
Increasing occurrence of MRSA bacteria
04 OCT

Increasing occurrence of MRSA bacteria

In 2011, more Danes became infected with MRSA bacteria, and the number was the highest in over 25 years. The increase was primarily seen in otherwise healthy people without any hospital relation. Although the number of MRSA positive pig herds is on a par with the level seen in 2010, significantly more pigs at slaughter were found to be...

Food safety
More ESBL bacteria in chicken meat
19 SEP

More ESBL bacteria in chicken meat

Nearly half of the samples from chicken meat imported into Denmark contain ESBL bacteria and for the first time the level is almost as high in Danish chicken meat. By contrast, the occurrence in Danish pigs has decreased significantly since farmers stopped using cephalosporins for pigs. This appears from the Danish surveillance report...

Food technology
Large decrease in use of antimicrobial agents in pigs
11 SEP

Large decrease in use of antimicrobial agents in pigs

The total consumption of antimicrobial agents per pig is significantly lower in 2011 than in 2010. But at the same time, consumption of broad-spectrum antimicrobial agents for pets is increasing. This appears from the Danish surveillance report, DANMAP, for 2011.

Food safety
Causes for how salmonella survives the slaughter line
24 AUG

Causes for how salmonella survives the slaughter line

Some salmonella types have greater success than others, when it comes to surviving the production process in for instance the slaughter line in a slaughterhouse and later on cause disease in humans. A PhD thesis from the National Food Institute, Technical University of Denmark has examined the causes for success for these types of salmonellas...

Food safety
Pressrelease: Denmark is at the forefront in the fight against resistance
27 MAR

Pressrelease: Denmark is at the forefront in the fight against resistance

Danish experiences with the surveillance and control of antimicrobial agent consumption and resistance are being increasingly used as an example to follow by other countries. Denmark was the first country in the world to ban antimicrobial growth promoters on a scientific basis, and where national farm to fork surveillance was established...

Food safety