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May 26th
Conference 1 – The impact of pre-harvest practices on the microbial safety of produce –
the US experience – Robert Brackett, Grocery Manufacturers Association
Panel 1 – Raw material food safety
Panel 2 – Processing food for safety Recontamination issues in the food processing industry – what, where and how important are they? – Paul Hall, USA
Practical developments and applications of novel processing and preservation technologies in the food
industry – Martin Cole, NCFST, ICMSF
Prepared but not RTE foods – challenges faced by the industry – Robert E. Bracket, Grocery Manufactures Association, USA
Managing Real and Perceived Chemical Contaminant Risks - Ana Meisel, Kraft Foods Brasil
bioMerieux Conference - Quality Indicators, a strategic tool for food safety management – Stan Bailey, bioMerieux Industry, President-elected IAFP
May 27th
Conference 1 – Major global trends in the 21st century that will affect the safety of the foods we eat– Arthur Liang, CDC, USA
Conference 2 – Antimicrobial resistance an emerging risk in the 21st century? – Jorge L. Mello Sampaio, Fleury Medicina Saúde, Brazil
Panel 3 – Food safety at the retail level
Panel 4 – Food safety for consumers
ICMSF Symposium on Innovative Approaches to Microbiological Food Safety Management Panel 5 – Trends in food safety management Panel 6 – Food safety management in Latin America: what are the challenges?
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