The benefits and drawbacks of the microbiological analysis of foods
Training in Dutch, with simultaneous French translation
Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end-of-shelf life. The various actors in the food supply chain have an interest in verifying the expected quality and safety by means of microbiological analyses of food.
Measurement brings knowledge and microbiological guidelines help in the decision-making process for judging the acceptability of food or food production processes.
Microbiological guidelines can help in interpretation of test results in assessing good (hygienic) practices in the production of food, determining the shelf life and ensuring food safety.
The Food Microbiology and Food Preservation Research Unit (FMFP) situated at Ghent University (UGent), Belgium has a track record of over twenty years of sampling and testing to collect baseline data on the microbial contamination of foods, looking into the virulence of foodborne pathogens and elaborating challenge testing to study the behaviour of foodborne pathogens, etc. All this information serves as an input for a new handbook on Microbiological Guidelines for a wide variety of foodstuffs. The conceptual approach for setting microbiological guidelines and structuring into food categories will be highlighted. Furthermore, this Seminar will discuss the selection of microbial parameters fit for purpose to judge quality or hygiene of foodstuffs, at the time of production or during shelf life. Also the set-up of environmental sampling plans will be discussed as well as the factors that play a role in the elaboration of a challenge testing protocol as a tool to assess food safety.
9:00 – 9:30: Registration of the participants and coffee
9:30 – 9:40: Welcoming by Mieke Uyttendaele
9:40 – 10:20: The benefits and drawbacks of microbiological analysis of foods by Mieke Uyttendaele
10:20 – 11:00: Microbiological quality: bacterial groups responsible for spoilage of foods by Frank Devlieghere
11:00 – 11:20: Break
11:20 – 11:55: Hygiene indicators and foodborne pathogens: what, when and why should we test by Mieke Uyttendaele
11:55 – 12:30: Bacillus en Clostridia: dealing with sporeforming bacteria in food by Frank Devlieghere
12:30 – 13:30: Lunch
13:30 – 14:10: Elaboration of challenge-tests as a tool to assess food safety by An Vermeulen
14:10 – 14:50: The set-up of sampling plans, not an easy task by Liesbeth Jacxsens
14:50 – 15:30: Food microbiology is dynamic: future challenges in ensuring food safety and quality of foods by Mieke Uyttendaele
The approximate lecture time frames cater time for questions and discussions.
- Prof. dr. ir. Mieke Uyttendaele
- Prof. dr. ir. Frank Devlieghere
- Prof. dr. ir. An Vermeulen
- Prof. dr. ir. Liesbeth Jacxsens
Research group Food Microbiology and Food Preservation, Department of Food Technology, Food Safety and Health, Faculty of Bio-Science Engineering, Ghent University, Belgium
quality managers, techno-commercial persons of food companies and diagnostic labs, employees of industry associations, , competent authorities, consumer organisations, consultancy companies, researchers at academia or research institutes etc. in the area of food science
Tuesday 5 February from 9.30 till 16:30 hours (Registration of the participants starting at 9:00 am)
Zoning Sud Zone II
Rue de l'Industrie 20
More information will be sent upon confirming your attendance.
The subscription fee for participation to the congress is 247,93 euros (excluding 21% VAT) / 300 euros (21% VAT included) and includes:
- the publication "Microbiological Guidelines" (store value: 95 euros)
If you wish to receive the extra (Dutch) book "Levensmiddelenmicrobiologie en conservering" by Frank Devlieghere, the subscription fee of the seminar is 365 euros (instead of 300 euros) (21% VAT included) for the participation to the seminar including the two books.
Get joined by a colleague and enter for only 250 euros (21% VAT included). Conditions: same organisation - one invoice - publication not included.
Participants of the seminar with specific needs due to certain limitations on food - physical disability - ...please inform us on beforehand. In this way we can take into account - to the extent possible / reasonable - that everyone can follow the training optimally.
Save with KMO Portefeuille (for participants from Flanders)
Die Keure Opleidingen is recognized as certified training institute. That’s why you can partially pay this training with the subsidies provided by the Flemish Government via the KMO Portefeuille. If you meet the criteria, your business can save up to 40% on your training costs. More information? www.kmo-portefeuille.be. The approval number of die Keure Opleidingen is DV.O106345. Your request with the KMO Portefeuille must be done within 14 days after the training. The participant has to respect the rules by the Agentschap Innoveren & Ondernemen.
You can cancel up to 14 days after registration and no later than 5 working days prior to the training. Cancellation is free of charge when subscribing through the website. For subscriptions made through other channels, an administrative fee of 15 euros will be charged. You can always indicate a substitute if you can't make it yourself.
Alimento will contribute 140 euros to the registration fee (limited to 420 euros per company) for members of the joint industrial committe 118 (workers) and 220 (employees) for the food industry.
Save the date!
Come in 2019 to one of our trainings (Dutch spoken) about microbiological guidelines:
- 26 March 2019: Microbiological Guidelines category 4: Plant based products - Ghent
- 25 April 2019: Microbiological Guidelines category 6: Composite foods (Ready-to-eat and non Ready-to-eat) - Ghent
- 4 June 2019: Microbiological Guidelines category 1: Milk, dairy and egg products - Ghent