ILSI Europe The European branch of the International Life Sciences Institute

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1 ILSI Europe The European branch of the International Life Sciences Institute 1

2 Who we are Vision We build multi-stakeholder science-based solutions for a sustainable and healthier world. 2

3 What we do Mission We foster collaboration between relevant stakeholders. We identify existing and emerging challenges in food, nutrition and health and facilitate proactive practical solutions. We communicate and disseminate our scientific output widely. Our way of working is designed to deliver science of the highest quality and integrity. 3

4 ILSI Key principles 4

5 Sound science for improved public health How ILSI Europe makes the difference ILSI Europe is a forum for precompetitive scientific discussions ILSI Europe is working with renown scientific experts ILSI Europe is publishing high-quality papers in peerreviewed journals International and national authorities are referring to ILSI Europe work The tripartite approach is a fundamental pillar of ILSI Europe 5

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7 Microbiological Food Safety Task Force Provides guidance on microbial food safety issues to support society in implementing efficient food safety systems Ms Lilou van Lieshout

8 Microbiological Food Safety Task Force: Current Activities Industrial microbiological risk assessment Series of publications directed towards each food sector Examples and case studies: Fresh Produce Control options for viruses in food processing Review and summarise Collect published prevalence data Evaluate data gaps Workshop on Next Generation Microbiological Risk Assessment FP7 European project Ecology from Farm to Fork Of microbial drug Resistance and Transmission Whole Genome Sequencing in outbreak detection and epidemiology Metagenomics to determine product & process ecology -Omics in exposure assessment and hazard characterisation Outline the impact of these on MRA. European project Ecology and transfer of resistance mechanisms Project dissemination and training

9 Microbiological Food Safety Task Force: Upcoming Activities Parameters for Process Validation Study Protocols The use of metaanalysis in microbiological risk assessment Identify pertinent pathogens Illustrate experimental design to validate HACCP plan Determine gaps and constraints for food safety objectives Create a simple, step by step users guide Refrigerated processed foods of extended durability (REPFED) as an example Datasets will be made available Next Generation Sequencing Provide guidance and perspective on how to use NGS to improve microbiological food safety in food industry Identify limitations and challenges of next generation technologies used for Whole Genome Sequencing (WGS) from pure cultures (e.g. microbial strain typing) or mixed cultures (metagenomic applications) of microbial nucleic acids.

10 Microbiological Food Safety Task Force Current Activity Industrial MRA (microbiological risk assessment) in Fresh Produce Background Growers are required to do a complete risk assessments for the production of leafy crops There is a lack of practical and applicable data and guidelines to perform MRA Current RA is based on subjective opinion 10

11 Microbiological Food Safety Task Force Current Activity Industrial MRA (microbiological risk assessment) in Fresh Produce Upcoming publication This expert group proposes an approach based on a structured qualitative assessment. All decisions to be based on evidence Describing the decision process that can be challenged and defended within the supply chain. 11

12 Microbiological Food Safety Task Force Current Activity Industrial MRA (microbiological risk assessment) in Fresh Produce Dr Bizhan Pourkomailian Chair McDonald's Corporation UK Prof. Marcel Zwietering Vice-Chair Wageningen University NL Dr Jean-Christophe Augustin Ecole Nationale Vétérinaire d Alfort (ENVA) FR Dr John Basset Scientific Advisor UK Dr Roy Betts Campden BRI UK Dr Jim Monaghan Harper Adams University UK 12

13 General conclusions Evidence can often not be fully quantitative but need not be anecdotal only Translate the outputs of academic research in the area of risk management to help primary producers understand the evidence supporting risk management decisions to help Food service understand the evidence supporting risk management decisions Primary produces and Food service need to comply, since safety come not on its own 13

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