Working Group 3
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;
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.