03/05/2022 – 06/05/2022
Digital, Online
The 7th International Symposium on Food Packaging – Scientific Developments Supporting Safety and Innovation was a digital-only event that was held from 3rd to 6th May, 2022. This event was supported by the Packaging Materials Task Force.
21/04/2022
Webinar, GoToWebinar
21/04/2022
Digital Roundtable, Zoom
26/01/2022
Webinar, GoToWebinar
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Watch the Webinar here- Questions & Answers available here
About the webinar
Recent foodborne outbreaks involving low moisture foods highlight that a well-designed Processing environment monitoring (PEM) is increasingly important in the context of food safety management systems. However, PEM can only form an integral part of food safety systems when it is adequately designed and implemented: looking at the correct organisms of concern, at the right locations and times, using suitable and validated sampling and testing approaches, and being looked at / trended by trained personnel. Such a well-defined and implemented PEM can provide further assurance that the processing environment will not contribute to contamination of products. In this webinar, experts with academic and industrial experience will unravel how to develop a risk-based approach to support setting up a meaningful program, how to react in case of potential findings and why / what are the technologies to further characterize detected organisms.
Speakers
Mr François Bourdichon, Food Safety, Microbiology and Hygiene, FR
Prof. Séamus Fanning, UCD - Centre for Food Safety, University College Dublin, IE
Prof. Marcel Zwietering, Wageningen University and Research, NL
Moderator
Dr Anett Winkler, Cargill, DE
Contact
For more information on this digital event, please contact Dr Isabelle Guelinckx, Scientific Program Director, at iguelinckx@ilsieurope.be or Ms Toula Aslanidis, Project Assistant at taslanidis@ilsieurope.be.
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Participants can access the recorded roundtable here
About the roundtable
The Ukraine-Russia crisis has significant implications for food supply chains. Together Russia and Ukraine account for nearly a third of global wheat exports, 19% of exported corn and 80% of exports of sunflower oil, the third most traded vegetable oil internationally. Sunflower oil is mostly used in the food industry, where it can be segmented into: use as an ingredient in processed foods (e.g. margarine, sauces, mayonnaise, frying, etc) and use as a final product in bottled form as a multi-purpose cooking oil. Additional uses of sunflower oil includes as an emollient in cosmetics formulations. As the conflict continues, the supply of this oil is jeopardized and the industry is challenged to come up with alternatives for this ingredient. Replacing one ingredient with another is not very easy and many aspects such as nutritional quality, food safety (exposure to contaminants), and regulatory issues have to be taken into account. The ramifications of this crisis unfortunately goes way beyond these issues and raise concerns about food security and food fraud amongst others.
This digital roundtable aimed to discuss potential short-term solutions to address the critical supply of oils and other exports as well as longer term actions to improve the resilience of our food system.
Moderators
- Prof. Louise Dye (Leeds University, UK)
- Prof. Philip Calder (Southampton University, UK)
Panellists
- Prof. John Ingram, University of Oxford, UK
- Prof. Alan Boobis, Imperial College London, UK
- Dr Hans Verhagen, Food Safety & Nutrition Consultancy, NL
- Kate Halliwell, Food & Drink Federation, UK
- Dr Tesse Avermaete, Catholic University Leuven, BE
- Lynn Brown, HarvestPlus, US
- Dr Bert Popping, FOCOS, DE
Contact
For more information on this digital event, please contact Dr Isabelle Guelinckx, Scientific Program Director, at iguelinckx@ilsieurope.be
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Watch the Webinar
About the webinar
Food business operators (FBOs) are required to implement a food safety management plan and document that their control measures are effective to control the identified hazards. The effectiveness of control measures must be validated prior to implementation of the food safety management plan. Validation studies provide evidence that control measures are capable of effectively controlling the identified hazards and therefore meet the process control objective. Determining key requirements for a validation of control measures involves significant challenges such as hazard(s) identification, setting critical control parameters, understanding the interactions between the hazard and the food and collecting adequate scientific, technical and/or experimental evidence. Recently, an international, multidisciplinary expert group, convened under the aegis of the European Branch of the International Life Science Institute (ILSI Europe), generated a guidance document on validation studies for lethal control measures for foodborne pathogens. In this webinar, expert group members from industry and academia will demonstrate how in practice to plan and perform a validation study, and to analyze the data in order to establish effective control measures.
Speakers
Dr Heidy den Besten, University of Wageningen, NL
Dr Anett Winkler, Cargill, DE
Dr Roy Betts, Campden BRI, UK
Moderator
Dr Erdogan Ceylan, Institut Mérieux, US
Contact
For more information on this digital event, please contact Dr Angeliki Stavropoulou, Scientific Project Manager at astavropoulou@ilsieurope.be.
[post_title] => Practical guidance for validation studies: from start to finish
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