TO.BA.FOOD

TO.BA.FOOD

Bacterial toxins and toxin-producing bacteria represent in Europe the second leading cause of food poisoning

Notizie dal mondo agroalimentare:
prodotti, mercati, tecnologie, processi di filiera

09

Ottobre
2017

The Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta organizes "TOxingenic BActeria in food" an international conference that represents the opportunity to compare different approaches to prevent, detect and report TO.BA. food poisoning in the EU Member States.

The conference will be held in Turin on the 9th November 2017 from 8.30 to 17.30.

Programme

Opening session - Maria Caramelli, General Director; Angelo Ferrari, Scientific Director and Lucia Decastelli, Head of National Reference Laboratory for Coagulase Positive Staphylococci, including S.aureus of IZSPLV
Food poisoning in EU - Summary report - Valentina Rizzi, EFSA
Research and new frontiers in toxins detection in foods - Fabio Zuccon, IZSPLV; Guido Finazzi, IZSLER
Epidemiology and food safety - Cristiana Maurella, IZSPL
Staphylococcal enterotoxins characterization in different food poisoning outbreaks in EU member states - Yacine NIA, EU-Reference Laboratory for Coagulase Positive Staphylococci, France
Clostridium botulinum. The bacteria and the neurotoxins - Mike Peck, Quadram Institute, Norwich, UK
Evaluation of toxinic and genetic diversity of a Clostridium perfringens isolated from food poisoning outbreaks in France - Abdelrahim ABAkABIR, Clostridium team, ANSES, France
Clostridium difficile: a new foodborne pathogen? - Patrizia Spigaglia, Istituto Superiore di Sanità
Towards a better characterization of food borne outbreaks due to Bacillus cereus in France - Sabine HERBIN, Bacillus team, ANSES, France
Bacillus cereus: toxin detection in foods - Mirjana Andjelkovic, Scientific Institute of Public Health, Belgium 

Only for Italian Health Professionals the conference releases ECM credits.

Maggiori dettagli nel programma.


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