Session topics:
- All Food Processes Have a Residual Risk, Some Are Small, Some Very Small and Some Are Extremely Small: Zero Risk Does Not Exist
An Update on the Integration of “Omics” into Risk Assessment
Biofilm Formation as an Adaptation Strategy for Food-associated Bacteria
Clostridium Botulinum: Re-Emerging Risk?
Consumer Safety Aspects of Artisanal and Entrepreneurial Food Fermentations
COVID-19: Assessing Potential Consumer Risk and Managing Value Chain Disruption
Distinction between Bacillus Thuringiensis Used in Biopesticide and Presumptive Bacillus cereus Strains Involved in Food Quality & Safety: A Hot Topic
Food Safety Impacts of National and Organisational Culture
Foodborne Zoonoses and One Health; What’s New in Europe? the One Health Ejp!
Next Generation Sequencing (NGS): Pragmatic Considerations from Industrial Perspectives
Processing Environment Monitoring in Low Moisture Foods Production Environmentsare We Looking for the Right Thing(s) / Microorganisms, in the Right Places?
Quantitative Microbial Risk Assessment for Food Spoilage
Validation of Control Measures for Foodborne Pathogens in Foods: Challenges and Solutions
Viruses: Looking into and Making Sense of Unforeseen Risks for Food Safety
Water Re-Use in Operation – How to Clean-up Used Water Sources for Food Use and Consumer Safety in Practice?
What To Decide ? Making Informed Decisions for Process Validation and Food Safety Legislation using Stochastic Risk Models
Comments