News archive

Mini Symposium KNVM Division Food Microbiology

What you need to know about microbiological variability for food quality and safety control

Tuesday January 31st 2017
NIZO Food Research, Kernhemseweg 2 EDE

ll variabilities are equal but some are more equal than others - variability in microbial responses

If we would control safety and spoilage for the average case, half of the times it would go wrong..... If we set every control at the 99 percentile, we will over-process. Understanding, quantifying and determining the impact of variability is needed for spoilage and food safety control.


12:00 - 13.00   Registration and Lunch

13.00 - 13.35  Variability in growth and inactivation of vegetative cells: a pathogen and a spoiler Heidy den Besten (WUR, Wageningen)

13.35 - 14.10   Variability in sporeformers and underlying mechanisms

                        Marjon Wells-Bennik (NIZO Food Research, Ede)

14.10 - 14.45   Impact of variability in risk assessments

                        Eelco Franz (RIVM, Bilthoven)

14.45 - 15.15   Coffee/tea break

15.15 - 15.50   Impact of variability in food industry

                        Jan-Willem Sanders (Unilever, Vlaardingen)

15.50 - 16.25   Impact of variability in regulation and inspection

                        Coen van der Weijden (NVWA, Utrecht)

16.25 – 17.30  Drinks

Download here the program and registration form.


Log in to read and post comments