The Third SEAFOODplus ConferenceTromsø, 29-05-06 to 02-06-06 Presentations Symposium no 3 - New developments to manage microbial seafood safetyOpening
Bill Doré, Marine Institute, Ireland 
A new psychrotolerant and histamine producing Morganella species
Jette Emborg and Paw Dalgaard, Danish Institute for Fisheries Research, Denmark
Listeria monocytogenes: Predicting the growth boundary in seafood 
Paw Dalgaard and Ole Mejlholm, Danish Institute for Fisheries Research, Denmark
Promising hurdle technologies to minimise the survival and growth of pathogens and spoilage bacteria in seafood during processing
Francoise Leroi, The French Research Institute for the Exploration of the Sea (IFREMER)
The growth and survival of Listeria in ready-to-use salt cured cod
Ingebrigt Bjørkevoll, Fiskeriforskning, Norway
Plenary show with the other mini-symposia participants: Seafood a joint for ever! A top chief cook present his view on seafood for European consumers and prepare seafood dishes!
Kjetil Gundersen, Gastronomic Institute, Norway
Risk based management of shellfisheries
Monique Pommepuy, The French Research Institute for the Exploration of the Sea (IFREMER), France
The industry perspective of risk based management of shellfisheries
Doug McLeod, Scottish Shellfish Association, United Kingdom
Foodborne viruses: an emerging problem?
Marion Koopmans, National Institute of Public Health and The Environment (RIVM), The Netherlands
Rapid methods for detection of Vibrio spp. in European seafood
Ron Lee, The Centre for Environment, Fisheries & Aquaculture Science (CEFAS), United Kingdom
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