Providing guidance on microbial issues for efficient food safety systems
Background
The presence of microbes in food is very much determined by our current way of life. Factors such as climate change, global trade, the usage of new ingredients and consumer behaviours might increasingly have an effect in the microbial populations in food. In this context, a framework that details how to incorporate risk analysis in food safety management systems is increasingly needed.
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.
Impact
This Task Force has published 9 peer reviewed publications and 4 Back & White reports in less than 9 years. It’s significant contribution to the state-of-the-art and it’s research findings are widely spread. The Task Force frequently collaborates with the International Association for Food Protection International (IAFP). Since 2016 they have organised 10 dissemination activities such as the round tables and follow-up webinar, webinars and sessions at the IAFP Annual Meeting and IAFP European symposium.
For more detailed information, please contact Angeliki Stavropoulou at astavropoulou@ilsieurope.be or Toula Aslanidis at taslanidis@ilsieurope.be
Task Force Members
Dr Peter McClure – Chair | Mondelēz International | Microbiology Section Manager | UK |
Dr Christophe Dufour – Vice-Chair | Institut Mérieux (bioMérieux Industry) | Scientific Director Microbiology | FR |
Prof. Marcel Zwietering – Co-Chair | University of Wageningen | Professor | NL |
Dr Roy Betts* | Campden BRI | Head of Microbiology | UK |
Dr Polly Courtney | General Mills | Food Safety Technical Team Manager | US |
Dr Elissavet Gkogka | Arla Foods | Research Microbiologist | DK |
Dr Anett Winkler | Cargill | Food Safety Advisor | DE |
Dr Angeliki Stavropoulou | ILSI Europe | Scientific Project Manager | BE |
*Scientific Advisor
Expert Groups
Environmental Monitoring in Dry production environments – Are we looking for the right thing(s) / microorganism?
Background & Objectives
Environmental monitoring (EM) program are gaining increasing importance in the context of food safety plans / HACCP programs.
Recent outbreaks have shown the relevance of the environment to ensure the safety of products. However, there are still many uncertainties on how to set up a meaningful program, which would provide early warnings of potential product contamination.
Output
The current activity aims to evaluate existing scientific information on microorganisms of importance and/or concern in dry production environments.
The resulting evaluation would help industry and regulators to focus and set up targeted EM programs depending on their purpose.
Process Validation Study Protocols for Control Measures of Foodborne Pathogens in Foods
Background & Objectives
There are no generic protocols available to guide manufacturers and ensure that all relevant aspects are considered when undertaking a validation. The expert group aims to develop a recommended protocol to control foodborne pathogens in various food matrices.
Output
This publication will help to establish an industry wide standard protocol to validate the critical control points (CCP) in the Hazard analysis and critical control points (HACCP) plan. It will also eliminate or reduce the variation issues among food safety professionals, consultants and third party laboratories to conduct a validation study.
The output would especially support small and medium size businesses that have fewer resources to those tasks available. It would also improve the overall understanding of validation processes in practice.
Expert Group Members
Environmental Monitoring in Dry production environments – Are we looking for the right thing(s) / microorganism?
Dr Francois Bourdichon – Chair | Catholic University of Sacred Heart | Researcher | IT |
Dr Anett Winkler – Co-Chair | Cargill | Food Safety Advisor | DE |
Dr Roy Betts | Campden BRI | Head of Microbiology | UK |
Dr Christophe Dufour | Institut Mérieux (Mérieux NutriSciences) | Scientific Director Microbiology | FR |
Prof. Seamus Fanning | University College Dublin | Professor | IE |
Prof. Jeff Farber | Food Safety & Quality Assurance Program | Professor | CA |
Dr Scott Hood | US | ||
Dr Peter McClure | Mondelēz International | Microbiology Section Manager | UK |
Dr Ellen Wemmenhove | Arla Foods | Senior Scientist | DK |
Prof. Marcel Zwietering | University of Wageningen | Professor | NL |
Dr Angeliki Stavropoulou | ILSI Europe | Scientific Project Manager | BE |
Process Validation Study Protocols for Control Measures of Foodborne Pathogens in Foods
Dr Heidy den Besten – Chair University of Wageningen Assistant Professor NL Dr Erdogan Ceylan – Vice-Chair Institut Mérieux Director of Research US Dr Alejandro Amezquita Unilever R&D Programme Director UK Dr Nathan Anderson US Food and Drug Administration (FDA) Agricultural Engineer US Dr Roy Betts Campden BRI Head of Microbiology UK Dr Laurence Blayo Nestlé Research Center Group Leader Food Safety and Microbiology CH Dr Francisco Garcés-Vega Consultant Consultant CO Dr Elissavet Gkogka Arla Foods Research Microbiologist DK Prof. Linda Harris University of California Professor US Dr Peter McClure Mondelēz International Microbiology Section Manager UK Dr Anett Winkler Cargill Food Safety Advisor DE Dr Joachim Wunderlich Fraunhofer-Institut für Verfahrenstechnik Head of Department Retention of Food Quality DE Dr Angeliki Stavropoulou ILSI Europe Scientific Project Manager BE
Publications
The task force organised a webinar designed for industry experts and regulatory agencies on the relevance of end-product testing in food safety management, on November 2015, with the support of IAFP.’
All Publications
The Use of Next Generation Sequencing for Improving Food Safety: Translation into Practice
2019
Food Microbiology 2019;79:96-115. Commissioned by the Microbiological Food Safety Task Force.
Foodborne Viruses: Detection, Risk Assessment, and Control Options in Food Processing
2018
International Journal of Food Microbiology 2018;285:110-128. Commissioned by the Microbiological Food Safety Task Force.
Risk Assessment or Assessment of Risk? Developing an Evidence-Based Approach for Primary Producers of Leafy Vegetables to Assess and Manage Microbial Risks
2017
Journal of Food Protection: May 2017, Vol. 80, No. 5, pp. 725-733. Commissioned by the Microbiological Food Safety 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).
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.