IAFP’s European Symposium on Food Safety

1. Perspectives on Food Safety of Cell-Based and Precision Fermentation Foods

Organized by Marjon Wells-Bennik and moderated by Karin Beekmann, this session on April 30, 2024, from 10:30 AM to 12 PM CEST, delves into ensuring food safety in the production chain of cell-based foods. Read more.

2. How to Predict the Microbiological Risks of New Plant-Based Foods

Moderated by Marjon Wells-Bennik and organized by Heidy den Besten of WUR, this session on May 1, 2024, from 1:30 PM to 3 PM CEST, explores predictive models for assessing the microbiological quality and safety of new plant-based foods. Read more.

Impact of the new ISO 15213-1 ‘Enumeration of Sulfite-Reducing Clostridium on Recovery of Different SRC Species’

Join us as our food safety expert Marjon Wells-Bennik clarifies the Impact of the new ISO 15213-1 ‘Enumeration of Sulfite-Reducing Clostridium on Recovery of Different SRC Species‘ during the 4^th presentation of the technical session on April 30^th at 11.15 AM CEST. Read the abstract here.

Risks of Emetic Bacillus cereus Outgrowth in Plant-Based Fermentations

Explore the Risks of Emetic Bacillus cereus Outgrowth in Plant-Based Fermentations with expert Alina Kyrylenko, on May 1st at 2:30 PM CEST, during the 5th presentation of the technical session. Read the abstract here.