S46 Approaches to the Management of Viruses in the Food Industry

Tuesday, July 28, 2015: 10:30 AM-12:00 PM
Oregon Ballroom 202 (Oregon Convention Center)
Primary Contact: Stephen Grove
Organizers: Stephen Grove and David Kingsley
Convenors: Sarita Raengpradub Wheeler and Stephen Grove
Although human norovirus is a major cause of foodborne illness in many parts of the world, the risks and methods for control along the food system are still not well understood.

In this symposium, the audience will be provided with information about the challenges faced in the management of foodborne viruses, along with practical approaches to their control.

Attendees will learn about the risk of viruses in the retail environment, and will gain insights into the best practices for their control.  The control of viruses in primary production will also be addressed, incorporating perspectives from recent European and international initiatives.  In addition, the role of monitoring viruses in food will be discussed, highlighting the challenges faced when embarking on a testing regime, while regulatory considerations and successes from implementing virus testing in the food industry will also be covered. 

It is anticipated that attendees will be better equipped to address virus risks in their products after attending the symposium.  They will have a greater understanding of how susceptible their raw materials are to viral contamination, how reliable methods of control are in preventing contamination from reaching consumers, and of the pros and cons of virus testing along the food production chain.

Presentations

10:30 AM
Role of Testing in the Management of Viruses
Fabienne Loisy-Hamon, Ceeram
11:00 AM
Managing Risk of Viruses in Food Production
Nigel Cook, The Food and Environment Research Agency
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