Microbiological Food Safety

Microbiological Food Safety

Providing science-based guidance on microbial issues for more efficient food safety systems

Task Force Information

Objectives and list of Task Force
members

Contact Information

Contact details in case you have specific questions

Activity Overview

Overview of ongoing and upcoming activities

Expert Groups

Objectives, output and list of experts involved in each activity

Publications

List of publications of this
Task Force

Multimedia

Links to Task Force related documents, recordings and much more...

Completed Expert Groups

Details including experts involved of each activity

Task Force Information

Objectives

The Task Force aims at facilitating the development of harmonised, science-based approaches to predict and prevent risks. Those approaches may serve as decision-making support for regulators and food industry. Reviewing the existing knowledge on current and (re-)emerging pathogen behaviour and ecology is also key.

The Task Force will also try to answer the reason why the pathogens persist by detecting and typing methods, as well as reviewing potential control options available.

Task Force Members

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* Scientific Advisors

Contact Information

For more detailed information, please contact Konrad Korzeniowski at kkorzeniowski@ilsieurope.be

Activity Overview

Ongoing

- Microbiological risk-based decision tool for use of dried spices and herbs, dried vegetables, and dried fruits in foods

Expert group on Microbiological risk-based decision tool for use of dried spices and herbs, dried vegetables, and dried fruits in foods. The objective is to identify the microbiological hazards associated with dried spices, herbs, vegetables, and fruits. Provide a review of the current state of knowledge regarding the incidence and prevalence of foodborne pathogens in dried spices, vegetables, and fruits and how they get contaminated.

In the pipeline

- Microbiological Safety in Food Product Design

The aim is to describe (1) the critical factors needed to ensure that microbiologically safe products are developed and (2) the common pitfalls that can occur during product development. The resultingbpublication will establish clear guardrails and actionsb for microbiologically safe product development ofready-to-eat and non-ready-to-eat foods.

- How pooling can improve sampling calculations and, consequently, risk management?

This activity will detail the advantages and disadvantages, as well as consequences in terms of results, of different pooling approaches to optimise sampling strategies for routine tests during food production and on finished products.

Expert Groups

Microbiological risk-based decision tool for use of dried spices and herbs, dried vegetables, and dried fruits in foods

Background and Objectives

Expert group on Microbiological risk-based decision tool for use of dried spices and herbs, dried vegetables, and dried fruits in foods. The objective is to identify the microbiological hazards associated with dried spices, herbs, vegetables, and fruits. Provide a review of the current state of knowledge regarding the incidence and prevalence of foodborne pathogens in dried spices, vegetables, and fruits and how they get contaminated.

Output

This activity will result in a developing a practical risk-based decision tool for the use of dried spices, herbs, vegetables, and fruits for food safety and research & development professionals, including food industry examples.

Expert Group Members

 

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Publications

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Multimedia

Introductory video:

One-Pager

Completed Expert Groups

Overview of completed activities

- Environmental Monitoring in Dry production environments – Are we looking for the right thing(s) / microorganism?

- Process Validation Study Protocols for Control Measures of Foodborne Pathogens in Foods