EURO-FBP main

  • The Action
    • Background
    • Objectives
    • Scientific program
  • The Network
    • Core Group
    • Partners
    • Working Group 1
    • Working Group 2
    • Working Group 3
    • Working Group 4
    • Affiliate organizations
  • Activities
    • Meetings >
      • Meetings Y1
      • Meetings Y2
      • Meetings Y3
      • Meetings Y4
      • Final Meeting
    • Workshops
    • Training School
    • STSM >
      • STSM blog
    • ITC conference grants
  • Resources
    • WG1 Output
    • WG2 Output Mapping
    • WG3 Output
    • Members section >
      • WG4 systematic reviews
      • Meeting resources
      • Training School Resources
      • STSM reports
      • Publications
      • Member contacts
      • WBP
  • Join the Action!
  • The Action
    • Background
    • Objectives
    • Scientific program
  • The Network
    • Core Group
    • Partners
    • Working Group 1
    • Working Group 2
    • Working Group 3
    • Working Group 4
    • Affiliate organizations
  • Activities
    • Meetings >
      • Meetings Y1
      • Meetings Y2
      • Meetings Y3
      • Meetings Y4
      • Final Meeting
    • Workshops
    • Training School
    • STSM >
      • STSM blog
    • ITC conference grants
  • Resources
    • WG1 Output
    • WG2 Output Mapping
    • WG3 Output
    • Members section >
      • WG4 systematic reviews
      • Meeting resources
      • Training School Resources
      • STSM reports
      • Publications
      • Member contacts
      • WBP
  • Join the Action!

EURO-FBP
A European Network for Foodborne Parasites


Working Group 3

Interventions


WG3 leader
 Dr. Cédric Gerard (email), Nestlé Research Center, Switzerland.

WG3 members

A complete list of WG members can be found in the members section.

WG 3 will assimilate information on current and potential interventions to combat FBP (removal, inactivation) using a HACCP approach.

Interventions regarding FBP can be divided into three areas that are common for almost all FBP and all matrices, namely;

  • Prevention (of contamination or infection of the animal/fish)
  • Removal or elimination of the FBP
  • Inactivation
However, how these three intervention areas are approached varies according to parasite and matrix. In this WG, the three intervention areas will be assessed individually from a multidisciplinary, HACCP-based approach. An early task when considering inactivation is how to determine when this has been achieved in different matrices and for different parasites. A second task is whether methods for removal or inactivation are feasible and practical at the industrial scale. Transfer of methods for conducting HACCP and for evaluating elimination/removal or disinfection strategies will be a major topic, and therefore a sub-group within this WG will be in charge of STSMs (transfer, optimization, and assessment of removal and inactivation approaches). It is anticipated that two TS on these topics will be held during the course of EURO-FBP. The work on interventions (WG 3), based on HACCP principles, will benefit food industries and consumers by identification of those approaches most likely to ensure that food products are not contaminated with infectious FBP, and again will enable inter-laboratory sharing of methods and knowledge.
Picture
Picture
Picture
Bilde

Contact

Researchgate
© COPYRIGHT 2015. ALL RIGHTS RESERVED.