Conference programme

Day 1

Opening session

• Welcome (Anca Nicolau, Dunarea de Jos University of Galati)
• SafeConsume: True transdisciplinary collaboration to solve food safety challenges in Europe (Solveig Langsrud, Nofima)
• A foretaste of Eurpean kitchens (Silje Elisabeth Skuland, OsloMet)

Session 1. Current food safety trends and challenges

P1.1 Main food safety challenges in Europe (Domagoj Vrbos, EFSA)
P1.2 Trends of major foodborne viruses in Europe (Susana Guix, University of Barcelona)
P1.3 Modern policies on risk communication (Gyula Kasza, National Food Chain Office, Hungary)

Session 2. Storage of foods: L. monocytogenes  and Salmonella on the menu

P2.1 What is the risk associated with unsafe temperatures? (David Vose, Vose Software)
P2.2 The state of consumer refrigeration in Europe and how consumers evaluate temperature (Daniela Borda, Dunarea de Jos University of Galati)
P2.3 Salmonella and eggs – a matter of cooling? (Paula Teixeira, Catholic University of Porto)
P2.4 From the view of the consumer – why is safe storage so difficult? (Silje Skuland, OsloMet)
P2.5 Time-temperature indicators – a tool to help consumer diminishing food risk (Peder Bruusgaard, Keep-It)

Session 3. Kitchen hygiene - the journey of the pathogens

P3.1 Role of kitchen hygiene for food safety risk in Europe (David Vose, Vose Software)
P3.2 Pathogens in European kitchens (Trond Møretrø, Nofima)
P3.3 Effect of consumer kitchen hygiene practices on pathogens (Vânia Ferreira, Catholic University of Porto)
P3.4 The role of hands for cross contamination (Isabelle Maître, Ecole Supérieure d’Agricultures, Angers)
P3.5 The role of containment for preventing spread of pathogens (Mike Foden, University of Sheffield)
P3.6 Food safety policies and their effectiveness to prevent foodborne diseases in catering establishments: A systematic review and meta-analysis (Noémie Levy, OECD)

Session 4. Preparation and cooking /norovirus, Toxoplasma & Salmonella

P4.1 Toxoplasma gondii sources (Pikka Jokelainen, Statens Serum Institut)
P4.2 Toxoplasma on leafy vegetables (José Manuel Correira da Costa, ICETA, University of Porto)
P4.3 Sale of food products without packaging: the consumer as a key player in food safety (Estelle Chaix, ANSES)
P4.4 Effect of wash treatments to reduce human norovirus in vegetables (Susanna Guix, University of Barcelona)
P4.5 Pasteurized eggs – a food safety solution against Salmonella  (Anca Nicolau, Dunarea de Jos University of Galati)

Day 2

Session 5. Advanced communication strategies

P5.1 Food safety communication – what is the challenge  (Nina Veflen, Nofima)
P5.2 Food safety messages for consumers – time for updatings WHOs five keys? (Solveig Langsrud, Nofima)
P5.3 Benchmarking risk communication (Demonstration, the science behind) (Gyula Kasza, National Food Chain Safety Office in Hungary)

Session 6. Food safety educational materials for teenagers

P6.1 Needs assessment and development of student classroom materials (Magda Hann, UK Health Security Agency)
P6.2 Development of teacher training materials (Pia Touboul Lindgren, University Hospital Nice)
P6.3 Using personal meaning maps to assess learning on food safety (Mónica Truninger, University of Lisbon)
P6.4 Implementation of developed student and teacher materials: next steps (Amy Jackson, UK Health Security Agency)

Session 7. DISH consortium - Initiatives for a better food future for consumers

P7.1 FoodSafety4EU (Nastasia Belc, Institute of Food Bioresources, Romania)
P7.2 Stance4Health, (Bianca Pop, TRITECC SRL)
P7.3 One Health EJP TOXOSOURCES, (Pikka Jokelainen, Statens Serum Institut)
P7.4 The impact of COVID-19 - developing hygiene in home and everyday life to meet C21st needs (Lisa Ackerley, IFH)

Session 8. Food safety in the future

8.1 Panel Debate led by Lars Münter (Danish Council for Better Hygiene)

Panel:
Maria Sherbova (EUFIC)
Domagoj Vrbos (EFSA)
Corina Zugravu (National Institute of Public Health, Romania)
Noémie Levy (OECD)

8.2 Interactive session