Farm and abattoir interventions

RIBMINS WG2/WG3 “Training school on farm and abattoir interventions in a risk-based meat safety assurance system” was organised as virtual event on June 20th – 22nd, 2022.

Description and programme

TEACHERS

PRESENTATIONS

Welcome message – presentation
Winy Messens/Michaela Hempen: EFSA opinions on food/meat decontamination: Role of interventions in meat safety assurance systems – presentation 1presentation 2
Eystein Skjerve: Interventions in the meat chain: The need to integrate causal inference into planning of interventions – presentation

Kristin Ianssen: Actual and future challenges and needs from the farm level perspective – presentation
Derk Oorburg: Actual and future challenges and needs from the slaughterhouse level perspective – presentation
Carla Gomes: Actual and future challenges and needs from the national perspective. Progress up to date on Salmonella controls in the EU – presentation

Diana Meemken: Description of farm interventions – presentation
Joana Pessoa: Systematic literature review on pre-harvest food safety interventions for broilers (proven efficacy by Randomised Controlled Trials) – presentation
Maria Rodrigues da Costa: Systematic literature review on pre-harvest food safety interventions for pigs and cattle (proven efficacy by Randomised Controlled Trials) – presentation
Truls Nesbakken: Pre-harvest food safety interventions (proven efficacy apart from Randomised Controlled Trials) – presentation
Rhea Creve: BioCheck – Measuring biosecurity as a tool for zoonoses control – presentation

Dragan Antic: Physical abattoir interventions (lairage, GHP, thermal treatments) – presentation
Kurt Houf: Chemical abattoir interventions and microbiological validation of interventions – presentation
Dragan Antic: Results from ongoing WG3 work (interventions in beef, pigs, sheep, poultry) – presentation
Mick Bosilevac: Hazard-based thermal and chemical interventions for beef and pigs: USA experience – presentation
Catherine McCarthy: Quantitative MRA models for evaluating the effects of interventions in reducing risks for consumer – presentation
Thiemo Albert: Abattoir interventions: novel treatments and non-thermal technologies – presentation

WORKSHOPS

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