KNVM

The division Food Microbiology of the KNVM is pleased to announce the symposium

Foodborne pathogens revisited

Which food products are likely to contain foodborne pathogens? And also, how can we prevent or control foodborne pathogens?

Date: Tuesday February 1st, 2022
Venue of meeting: Online (changed)

Registration
For registration and payment please click "join" on the left side of this screen.

Fee is € 50,- for KNVM members, € 60,- for non-members and € 15,- for students (prices are including VAT). Registration is possible until Monday January 31st 2022 at noon.

Payment 
Payment is only possible by on-line registration via iDeal.

We hope to see you all in Wageningen.

 

Kind regards,

KNVM Division Food Microbiology

 

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Program

12.30 - 13.00   Welcome – meet & greet

                        Chair: Heidy den Besten (Food Microbiology, Wageningen University)

13.00 - 13.30   Whole genome sequencing for national outbreak detection and source identification

                         Eelco Franz (RIVM, Bilthoven)

13.30 - 14.00   Listeria monocytogenes undetected: inter- and intrastrain variability influences the detection chance of enrichment-based procedures

                        Jasper Bannenberg (Food Microbiology, Wageningen University) 

14.00 - 14.30   Microbial quality of plant protein based dairy alternatives

                         Marjon Wells-Bennik (NIZO Food Research, Ede)

14.30 - 15.00   Break

Chair: Henk Aarts (RIVM, Bilthoven)

15.00 - 15.30   Quantifying the burden, sources and transmission routes of foodborne infections in the Netherlands

                        Lapo Mughini Gras (RIVM, Bilthoven)

15.30 - 16.00   Harnessing plant’s defence metabolism to discover novel antimicrobials

                        Carla Araya Cloutier (Food Chemistry, Wageningen University) 

16.00 - 16.30  We have already many different types of sampling plans, why do we need a new one: a 3-class mixed plan with both a qualitative and a quantitative limit       

                        Marcel Zwietering (Food Microbiology, Wageningen University) 

16.30               Connect & closure