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Session 4: Controlling microorganisms
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P4.1
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Antimicrobial Edible Films/Coatings for Minimally Processed Fresh Fish Products, Leire Iturriaga, AZTI-Tecnalia- Food Research Division,Spain
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P4.2
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Florepro: a french network to promote protective flora for preservation of food, utilization, efficiency and interactions in the microbial ecosystem, Monique Zagorec, INRA, France
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P4.3
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Microflora of Beef Carpaccio and Future Development of Biopreservation, Monique Zagorec, INRA, France
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P4.4
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Definition of Lactobacillus sakei Strains Cocktails to Improve Ground Minced Beef Microbial Safety, Monique Zagorec, INRA, France
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P4.5
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Effect of Staphylococcus xylosus and Lactobacillus plantarum on physiochemical and microbiological properties of dry fermented sausage, Ines Essid, ESIAT, Tunisie
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P4.6
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Pulsed light as a novel preservation technology to control spoilage and pathogenic microorganisms in foods, Amaia Lasagabaster, AZTI-Tecnalia, Food Research Divisio, France
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P4.7
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Survival of microorganisms in HP systems and potential leaker spoilage, Edyta Margas, Campden BRI, UK
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P4.8
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Antimicrobial properties of surface active substances produced by Rhodococcus erythropolis EK-1, Anna Morozova, National University of Food Technologies, Kyiv, Ukraine, Ukraine
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P4.9
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New pasteurisation procedure for liquid egg, Csaba Németh, Corvinus University of Budapest, Faculty of Food Science, Department of Refrigeration and Livestock Products Technology, Hungary
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P4.10
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Conveyor Hygiene and Food Safety, Roger Scheffler, INTRALOX L.K.C Europé, the Netherlands
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P4.11
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High pressure inactivation of relevant target microorganisms in marinated poultry meat products, Johanna Schmidgall, DIL, Germany
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P4.12
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Persistence and environmental/food niches of yeasts and moulds in food factories, Deb Smith, Campden BRI, UK
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P4.13
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Pasteurisation of containers during hot filling, Deb Smith, Campden BRI, UK
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P4.14
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Survival and re-growth of L. monocytogenes and S. enteritidis in liquid whole egg and dressing treated with PEF in combinatin with mild heat, Pernilla Arinder, SIK, Sweden
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P4.15
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New approach in sanitation treatment with hydrogen peroxide in food industry, Giuliano Sansebastiano, Department of Public Health Sec. Hygiene University of Parma Italy, Italy
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P4.16
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DEBACIEM - Bacteria disinfection of water by nonosecond pulsed electric field, Aurélien Salles, CERPEM, France
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P4.17
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Microfiber cloths - a sanitation lesson from the clinical sector?, John Holah, Campden BRI, UK
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P4.18
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Ozone: - a novel disinfectant for end of production and wholeroom decontamination applications, Alicja Malinowska, Campden BRI, UK
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P4.19
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Prévaleance of norovirus and hépatitis a virus in food samples, Fabienne Loisy-Hamon, CEERAM, France
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