Providing science-based guidance on microbial issues for more efficient food safety systems
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
Anett Winkler - Chair | Cargill | Food Safety Advisor | DE |
Catherine Pelletier | Institut Mérieux (bioMérieux Industry) | Manager Expertise and Innovation | FR |
Marcel Zwietering – Co-Chair | University of Wageningen | Professor | NL |
Polly Courtney | General Mills | Food Safety Technical Team Manager | US |
Aaron Uesugi | Mondelēz International | Global Food Safety Principal Scientist | UK |
Rob Limburn | Campden BRI | Group Manager, Industrial Process Microbiology | UK |
Konrad Korzeniowski | ILSI Europe | Scientific Project Manager | BE |
* 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.
Start: May 2022 - End: Dec 2024
Upcoming
- The Impact of Samping Procedures on the Performances of Microbiological Methods
Risk management considers results of risk assessment and of routine tests made on samples, taken during production and on finished products. Taking high numbers of samples results in high workload for laboratories. Therefore, compositing (or pooling) samples is often used. Yet the implications of different pooling methods are often poorly understood. Can pooling improve sampling calculations and risk management? A new Expert Group will detail the advantages and disadvantages - as well as consequences in terms of results – of different pooling approaches.
Kick-off: Q3 2024
In the pipeline
- Microbiological Safety in Food Product Design
Food safety must be an integral part of the food product development process to ensure public health. A new expert group will 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 resulting publication will establish clear guardrails and actions for microbiologically safe product development.
- Enterprise risk management
More information coming soon!
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
Heidy den Besten – Chair | Wageningen University and Research | Associate professor | NL |
Linda Harris – Co-Chair | University of Californis - Davis | Professor | US |
Jennifer Acuff | University of Arkansas | Assistant Professor of Food Microbiology and Safety | US |
Polly Courtney – Vice-Chair | General Mills | Quality & Regulatory Operations | US |
Rob Limburn | Campden BRI | Group Manager, Industrial Process Microbiology | UK |
Frank Devlieghere | Ghent University | Professor | BE |
Francois Bourdichon | Catholic University of the Sacred Heart | Researcher | IT |
Cathetrine Pelletier | Institut Mérieux (BioMérieux Industry) | Manager Expertise and Innovation | FR |
Andreja Rajkovic | University of Ghent | Professor in Microbial Food Safety | BE |
Anett Winkler | Cargill | Food Safety Advisor | DE |
Aaron Uesugi | Mondelēz International | Global Food Safety Principal Scientist | USA |
The Impact of Samping Procedures on the Performances of Microbiological Methods
Background and Objectives
This activity will critically examine the impact of sample compositing (pooling) on microbiological risk management in the food industry. Exploring various sampling plans and statistical considerations, it will address the challenges laboratories face in analysing multiple food samples. The study aims to elucidate the advantages, disadvantages, and consequences of different compositing techniques on the detection of pathogens, emphasizing the need for rigorous validations.
Output
The activity is meant to clarify the effect pooling will have on results and thereby showing capabilities, restrictions and limitations of pooling approaches in conjunction with risk management.
Expert Group Members
Marcel Zwietering | Wageningen University | NL |
Alvin Lee | Illinois Institute of Technology | USA |
Antonio Valero | Universidad de Cordoba | ES |
Han Joosten | Wageningen University (Retired) | NL |
Francis Butler | UCD Ireland | IR |
Polly Courtney | General Mills | USA |
Anett Winkler | Cargill | DE |
Chris Baylis | Mondelēz International | US |
Publications
Oldest to Newest
Safety Implications of the Presence of Nucleic Acids of Inactivated Microorganisms in Foods
ILSI Europe Report Series, 2013
The Role of Hazard- and Risk-Based Approaches in Ensuring Food Safety
2015
Trends in Food Science & Technology. 2015;46(2) Part A:176-188. Supported by the following task forces: Emerging Microbiological Issues, Food Allergy, Food Intake Methodology, Novel Foods and Nanotechnology, Process Related Compounds and Natural Toxins, Risk Analysis in Food Microbiology, and Threshold of Toxicological Concern.
Microbial Hazards in Irrigation Water: Standards, Norms and Testing to Manage Use of Water in Fresh Produce Primary Production
2015
Comprehensive Reviews in Food Science and Food Safety. 2015;14:336-356. Commissioned by the Emerging Microbiological Issues Task Force
Zero Risk Does Not Exist: Lessons Learned From Microbial Risk Assessment Related to Use of Water and Safety of Fresh Produce
2015
Comprehensive Reviews in Food Science and Food Safety. 2015;14(4):387-410. Commissioned by the Emerging Microbiologal Issues Task Force.
Relevance of Microbial Finished Product Testing in Food Safety Management
2016
Food Control. 2016;60:31-43. Commissioned by the Microbiological Food Safety Task Force (previously Risk Analysis in Food Microbiology Task Force).