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T3 Technical Session 3 – Microbial Food Spoilage, Meat and Poultry, and Seafood

Wednesday, May 11, 2016: 3:30 PM-5:00 PM
Kokkali Room (Megaron Athens International Conference Center)
Convenor: Christina Harzman
TBD

Presentations

3:30 PM
T3-01
Metagenomics of Spoiled Meat: Meet the Suspects
Olav Sliekers, Corbion; Kyle Brookmeyer, Corbion; Anira Ruiz Sanchez, Corbion; Gaston Bevort, Corbion
3:45 PM
T3-02
Reduction of Broiler Chicken and Turkey Salmonella Prevalence, Numbers, and Virulence by Diamond V Original XPC
Doug Smith, Diamond V; Steve Carlson, Iowa State University; Kristi Anderson, Iowa State University; Hilary Pavlidis, Diamond V
4:00 PM
T3-03
Efficacy of Biosecurity Measures for Campylobacter Control in Spanish Broiler Farms
Marta Cerdà-Cuéllar, IRTA-CReSA; Laura Laureano, Nutreco Food Research Center; Teresa Ayats, IRTA-CReSA; Alfredo Corujo, Nutreco Food Research Center; Birthe Hald, National Food Institute, DTU; Roser Dolz, IRTA-CReSA
4:15 PM
T3-04
High Pressure Inactivation Kinetics for a Better Understanding of Listeria monocytogenes Behaviour in RTE Cooked Meat Products Formulated with Organic Acids
Sara Bover-Cid, IRTA. Food Safety Programme; Anna Jofré, IRTA. Food Safety Programme; Cristina Serra, IRTA. Food Safety Programme; Nicoletta Belletti, IRTA. Food Safety Programme; Margarita Garriga, IRTA. Food Safety Programme
4:30 PM
T3-05
Distribution of Salmonella, ESBL/AmpC-Producing Escherichia coli and Hygiene Indicator Bacteria on Pig Carcasses after Slaughter
Wauter Biasino, Ghent University; Lieven De Zutter, Ghent University; Kurt Houf, Ghent University; Inge Van Damme, Ghent University
See more of: Abstracts
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