RISK ASSESSMENT OF MICROBIAL PROBLEMS AND PREVENTIVE ACTIONS
IN FOOD INDUSTRY
2nd Open Seminar arranged by
SAFOODNET - Food Safety and Hygiene Networking within New Member States and Associated Candidate Countries
October 22-23, 2007 at Point Hotel in Istanbul, Turkey
Programme
Arrival on Sunday evening: Registration desk open 5 - 7 pm
Monday, October 22, 2007
8.30 – 9.10 Registrartion & coffee/tea in the meeting lobby
9.10 – 9.45 Welcome and general information on the seminar; Dr. Gun Wirtanen, VTT Technical Research Centre of Finland, Finland
9.45 – 10.15 Biofilm problems of pathogens in food processing lines; Dr. Gun Wirtanen, VTT, Fınland
10.15 – 11.00 Modelling as a tool in evaluating hygienic design of food processing equipment; Assoc. Prof. Bo B.B. Jensen, BioCentrum-DTU, Denmark
11.00 – 11.30 Good hygiene practices and hygienic design; Alpay Seyhan, JohnsonDiversey, Turkey
11.30 – 11.40 Brief introduction to group works; Gun Wirtanen, VTT
11.40 – 13.00 Lunch
13.00 – 13.30 Experimental data and modelling in optimisation of tank cleaning; Dr. Satu Salo, VTT, Finland
13.30 – 14.00 Efficacy of cleaning agents and disinfectants used in decontamination procedures in food industry;
Gun Wirtanen, VTT, Finland
14.00 – 14.30 Coffee/tea break
14.30 – 15.00 Detection of Salmonella in poultry - measures performed within risk assessment in Turkey; Assoc. Prof. Ayşegül Eyigör, Uludağ University, Bursa, Turkey
15.00 – 15.30 Prevelance and mechanisms of resistance of Campylobacter sp. in meat and poultry – Assoc. Prof. Sonja Smole Možina, University of Ljubljana, Slovenia
15.30 – 16.00 Listeria in ready-to-eat products; Dr. Renata Karpiskova, National Institute of Public Health Center for Food Chain Hygiene, Czech Republic
16.00 – 16.30 Coffee/tea break
16.30 – 17.00 Prevention of toxigenic moulds in grains, nuts and dried foods; Assoc. Prof. Güner Özay, Tübitak, Turkey
17.00 – 17.30 Protective cultures and antimicrobial activities in foods; Dr. Mehlika Borcakli, Tübitak, Turkey
18.00 – 20.30 Dinner
Tuesday, October 23, 2007
9.00 – 9.30 Registration for the second day & Coffee/tea served in the meeting lobby
9.30 – 10.15 Basic principles of risk assessment for microbial contaminants; Peter Quantick, University of Lincoln, UK
10.15 – 10.45 HYGRAMÒ - a practıcal risk assessment tool in food industry; Laura Raaska, VTT, Finland
10.45 – 11.15 Coffee/tea served in the in the meeting lobby
11.15 – 12.00 Past, present and future of HACCP systems including ISO 22000 & BRC standards; Peter Quantick, University of Lincoln, UK
12.00 – 12.30 Viruses as a cause of foodborne diseases; Ivan Psikal, VRI, Czech Republic
12.30 – 13.30 Lunch
13.30 – 13.45 Introduction to group works; Gun Wirtanen, VTT, Finland
13.45 – 16.15 Group works incl at least 30 min for preparation of presentations
15.00 – 15.45 Coffee/tea served in the in the meeting lobby
16.15 – 17.30 Presentations given by the groups
17.30 – 18.00 Concluding remarks given by Prof. Raivo Vokk, Tallinn University of Technology, Estonia
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Scientific merits shortly including title and year of thesis (Bachelor/Master/Doctoral), work carreer including duration, involvement in special scientific tasks (e.g. secretary in a society), memberships and main publications:
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Reason why especially you should get a grant to attend the seminar (shortly):
Please, write a short abstract on 300-500 words containing title, author(s), affiliation, city, country, aim of the study/work, methods, results and conclusions of your scientific contribution to the event. The abstract must be well written and connected to the topic of the seminar, because it will be published in the proceedings. Write the abstract below:
Submit this form filled with requested information including the abstract as a Word-file attached to the e-mail sent both to Dr. Gun Wirtanen at and Mrs Eija Skyttä at at latest Friday June 15, 2007. Information on possible grant approval will be sent to all applicants on July 31, 2007.
This seminar is arranged in conjunction with the 2nd International Congress on Food and Nutrition. For more information on programme and registration, please, contact Assoc. Prof. Cesarettin Alasalvar at Tübitak (e-mail to: ) or visit www.tubitak.foodcongress.org.