Over the past years, foodborne viruses have been recognized among the top rated food safety priorities and have become one of the major concerns of the food industry. Although control measures for viruses are required throughout the food chain, there are still knowledge gaps in the understanding of the viral detection and the control strategies for the food industry with respect to the effectiveness of these controls and how to properly validate their performance. Research effort needs to be undertaken to understand the ecology, behaviour and transmission of foodborne viruses from the farm and to the consumer so that the most appropriate and effective control strategies can be applied.
Foodborne Viruses – Introduction, Gaps and Challenges
Dr Angeliki Stavropoulou (ILSI Europe, BE)
Prof. Alvin Lee, Center Director, Institute for Food Safety and Health, Illinois Institute of Technology, US
Pros and Cons of Available Methods for Foodborne Virus Detection
Dr Fabienne Hamon, bioMérieux, FR
Translating Risk Assessment of Viruses into Practice
Dr Elissavet Gkogka, Arla Foods, DK
Effect of Processing Technologies to Control Viruses in Foods
Dr Sophie Zuber, Nestlé Research Center, CH
Attendance was free upon registration and was possible here
For more information on this webinar, please contact Dr Angeliki Stavropoulou, Scientific Project Manager.