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  4. Overview of the presentations at the BfR Symposium SPICED Symposium "Spices and Herbs - A Risk Free Taste Experience?" on 1 June 2016

Overview of the presentations at the BfR Symposium SPICED Symposium "Spices and Herbs - A Risk Free Taste Experience?" on 1 June 2016

Here are the presentations already available to us from the SPICED Symposium "Spices and Herbs - A Risk Free Taste Experience?" on 1 June 2016.

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Presentation

 (10)
Date Title Size
01.06.2016
Presentation Gerhard Weber, European Spice Association
 Challenges in the production of safe spices and herbs 682.1 KB
PDF-File
01.06.2016
Presentation Zoltán Lakner, Budapest Corvinus University
 Network and vulnerability analysis of international spice trade 1.0 MB
PDF-File
01.06.2016
Presentation Nora Adányi, NARIC
 Vulnerable Points in Spice Production Chains 2.2 MB
PDF-File
01.06.2016
Presentation Anselm Lehmacher, Institute for Hygiene and Environment Hamburg, Germany
 Overview on biological hazards and detection methods 747.9 KB
PDF-File
01.06.2016
Presentation Anneluise Mader, BfR
 Biological hazards and their tenacity in spices and dried herbs 2.6 MB
PDF-File
01.06.2016
Presentation Hendrik Frentzel, BfR
 Survival, detection and toxinogenic potential of Bacillus cereus group species in spices and herbs 817.6 KB
PDF-File
01.06.2016
Presentation Svetlana Cvetkova, BIOR
 Detection of Staphylococcus aureus and Listeria monocytogenes DNA in artificially contamined spices 708.5 KB
PDF-File
01.06.2016
Presentation Mai Dinh-Thanh, BfR
 Impact of spiking techniques on the survival of Staphylococcus aureus in artificially contaminated condiments 1.3 MB
PDF-File
01.06.2016
Presentation Ioanna Stratakou, Wageningen University (WU), the Netherlands
 Predictive Microbiology for Spices and Herbs 7.4 MB
PDF-File
01.06.2016
Presentation Matthias Filter, BfR
 Available Community Tools for Predictive Modelling 983.8 KB
PDF-File

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