The Third SEAFOODplus Conference

Tromsø, 29-05-06 to 02-06-06

Presentations Symposium no 3 - New developments to manage microbial seafood safety

Opening

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