Navigation
Start
Browse by Day
Author Index
Symposia
Wednesday, 29 March 2017
Wednesday
|
Thursday
|
Friday
|
top
08:30-10:30
OS
Opening Session
David Tharp, Linda J. Harris, Jacques Mahillon, Linda J. Harris, Marc Heyndrickx, Lilou Van Lieshout
11:00-12:30
S1
Employing Whole Genome Sequencing for Successful Traceback Investigation
Pamina-Mika Suzuki, Kathie Grant, Guido Werner
S2
Don't Dismiss
Clostridia
in Food (They are still there!): From Disease Burden to Prevention and Health Promotion
Miia Lindström, Alexandra Tabaran, Bernard Taminiau
S3
Foodborne Microbial Toxins, Virulence, and Host-Pathogen Interactions
Andreja Rajkovic, Stéphanie Blanquet-Diot, Luca Cocolin
14:00-15:30
S4
Source Attribution of Campylobacteriosis
Samuel Sheppard, Amandine Thepault, Lapo Mughini Gras
S5
Use of Molecular Techniques to Understand Mechanisms of Persistence and Removal of Foodborne Pathogens from the Food Supply Chain
Kimon Andreas Karatzas, Vasileios Valdramidis, Cormac Gahan
16:00-17:30
S6
How to Exploit Omics Data on Pathogen Behavior in Microbiological Risk Assessment: An Update on the Current Research
Luca Cocolin, Heidy den Besten, Trevor Phister
S7
Dietary Exposure to Food Chemicals: Data Needs, Methods, and Case Studies
Cian O'Mahony, Sarah Tozer, Theresa Neely
S8
P
revalence, Properties, and Control of
Listeria monocytogenes
in the Food Supply Chain
Conor O'Byrne, Kimon Andreas Karatzas, Marjon Wells-Bennik
Thursday, 30 March 2017
Wednesday
|
Thursday
|
Friday
|
top
08:30-10:00
S9
Predictive Mycology Applied to Spoilage: From Data Collection to User-Friendly Tools
Philippe Dantigny, Jeanne-Marie Membré, An Vermeulen
S10
The Race to Zero – Everybody Loses
Bert Popping, Gabriele Scholz, Nina McGrath
10:30-12:00
S11
Progress in Food Safety Education and Training – Learnings from Tailored Small Group Offerings to Running Massive Open On-line Courses
Pier Sandro Cocconcelli, Stephen Forsythe, Marcel Zwietering
S12
Novel Insights into the Microbial Ecology of Food Processing Using Next Generation Sequencing Methods
Trond Møretrø, Francesca De Filippis, Johanna Björkroth
S13
Cleaning and Disinfection Methods for Low Water Activity Foods
Karin Blacow, Collette Girvin, Pauline Titchener
13:30-15:00
S14
F
oodborne Viruses: Detection, Risk Assessment, and Control Options in Food Processing
Alvin Lee, Elissavet Gkogka, Sophie Zuber
S15
Identification of Emerging Risks in Food – Different Approaches to Achieve a Common Goal
John O'Brien, Ana Afonso, Jan Oltmanns,
S16
Ensuring Food Safety of Meat Products by Use of High Pressure Processing (HPP): From Recent Research Initiatives to Commercial Developments
Sara Bover-Cid, Sandrine Guillou, Carole Tonello-Samson
15:30-17:00
S17
Use of Predictive Microbiology for Process Validation Encompassing Biological Variability
Marcel Zwietering, Jeanne-Marie Membré, Laure Pujol
S18
Innovative Non-thermal Technologies for Microbial Biofilm Decontamination on Biotic and Abiotic Surfaces
Jan Van Impe, Paula Bourke, James Walsh
S19
How to Manage Microorganisms with Complex Life Cycles in the Food Industry
Frank Devlieghere, Maria Gougouli, Emilie Gauvry
Friday, 31 March 2017
Wednesday
|
Thursday
|
Friday
|
top
08:30-10:00
S20
Application of Bacteriophages as an Antimicrobial Intervention and Detection Strategy in the Food Industry
Cath Rees, Steven Hagens, Mathias Schmelcher
S21
Differentiate the Real Culprits from the Presumed Ones: How Emerging Technologies Improve a Typical Day's Work in Routine Testing Labs
Marie Bugarel, Anne Brisabois, David Tomas Fornes, Jean-François Mouscadet, Danièle Sohier
10:30-13:00
CS
Closing Session
Wendie Claeys, Frank Devlieghere, Kris de Smet, Mickey Parish, Linda J. Harris
