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

* Scientific Advisors

Contact Information

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

Activity Overview

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

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.

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

Publications

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Journal Articles

The Role of Hazard- and Risk-Based Approaches in Ensuring Food Safety

2015

  • ILSI Europe

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.

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Multimedia

Find here an introductory video:

 

 

'Cronobacter in the Spotlight: New Insights Into a Known Organism'
Watch the Webinar
'Processing Environment Monitoring in Low Moisture Foods Production: Setting Up a Meaningful Program'
Watch the Webinar
‘Practical guidance for validation studies: from start to finish’
Watch the Webinar
'Foodborne Viruses: Detection, Risk Assessment, and Control Options in Food Processing’
Watch the Webinar
‘The Integration of Omics in Microbiological Risk Assessment’
Watch the Webinar
‘Assessment of Microbial Risk for Fresh Produce’
Watch the Webinar
‘Relevance of Microbial End-Product Testing in Food Safety Management’
Watch the Webinar

Completed Expert Groups

Overview of completed activities since 2021

* To see the full output of the task force, please visit the Task Force publication list