Thursday, 30 March 2017: 13:30-15:00
314-316 (The Square)
Convenor:
Annemarie Pielaat
T6
Is It Safe to Use Tap Water to Prepare Infant Formula in France?
Géraldine Boué, UMR1014 SECALIM, INRA, Oniris;
Luiza Wasiewska, UMR1014 SECALIM, INRA, Oniris;
Enda Cummins, UCD School of Biosystems and Food Engineering;
Sandrine Guillou, Oniris;
Jean-Philippe Antignac, Laberca USC1329, INRA, Oniris;
Jeanne-Marie Membré, UMR1014 SECALIM, INRA, Oniris
Risk Factors Selection, Criteria Assessment, and Final Weighting for the Canadian Food Inspection Agency’s Establishment-Based Risk Assessment Model
Manon Racicot, Canadian Food Inspection Agency;
Romina Zanabria, Canadian Food Inspection Agency;
Mathieu Cormier, Canadian Food Inspection Agency;
Julie Arsenault, University of Montreal;
Cecile Ferrouillet, University of Montreal;
Marie-Lou Gaucher, University of Montreal;
Ann Letellier, University of Montreal;
Anna Mackay, Canadian Food Inspection Agency;
Ashwani Tiwari, Canadian Food Inspection Agency;
Solomon Aklilu, Canadian Food Inspection Agency;
Ryan Currie, Canadian Food Inspection Agency;
Mansel Griffiths, University of Guelph;
Richard Holley, University of Manitoba;
Tom Gill, Dalhousie University;
Sylvain Charlebois, Dalhousie University;
Sylvain Quessy, University of Montreal
Evaluation of the Microbial Risk of Storage at Ambient Temperature of Artisanal Rice Pie
Els Van Coillie, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO);
Koen De Reu, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO);
Geert Van Royen, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO);
Claire Verraes, Federal Agency for the Safety of the Food Chain (FASFC);
Marc Heyndrickx, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO);
Lieve Herman, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO)
Burden of Disease of Barbecued Meat: Who Is at Risk?
Lea Sletting Jakobsen, National Food Institute, Technical University of Denmark;
Stylianos Georgiadis, Technical University of Denmark;
Bo Friis Nielsen, Technical University of Denmark;
Anders Stockmarr, Technical University of Denmark;
Elena Boriani, National Food Institute, Technical University of Denmark;
Lene Duedahl-Olesen, National Food Institute, Technical University of Denmark;
Tine Hald, National Food Institute, Technical University of Denmark;
Sara Pires, National Food Institute, Technical University of Denmark
