Consensus Workshop 1: Food Safety
Papers and Presentations

The papers and presentations delivered at the first Consensus Workshop on Food Safety can be downloaded from this page as PDF files. A denotes Abstract, P Presentation.

MICROBIOLOGICAL ASPECTS OF FOOD SAFETY

Food-borne diseases : epidemiological situation and national trends throughout Europe
Christina Tirado, WHO Regional Food Safety Adviser, Europe

Microbiological contamination of food sold to consumers - food testing results from consumer organisations - defining the problem
Robert Remy, Test-Achats, Belgium

Consumer perception of food-borne risks - focus on microbiological risks
Joachim Scholderer, MAPP Centre at the Aarhus School of Business, Denmark

European statistics on microbiological risks and comparative analysis of national experiences
Jean-Charles Cavitte, DG SANCO, Unit D2

Are there new emerging pathogens? - what do scientists know, what should consumers know?
Danilo Lo Fo Wong, Danish Zoonosis Centre, Danish Veterinary Institute, Denmark

DISCUSSION: Prevention and reduction of microbiological contamination, considerations from throughout the food chain

Martyn Brown, Unilever

Alexandra Nicolakopoulo, EuroCommmerce

Birgit Beck, VKI, Austria

Lars Plym Forshell, National Food Administration, Sweden

Pia Mäkelä, DG SANCO

RESIDUES, CONTAMINANTS AND FOOD SAFETY ISSUES

Residue and contaminants levels of food sold to consumers - food testing results from consumer organisations - defining the problem
Joachim Wettach, Stiftung Warentest, Germany

Risk assessment strategies of chemicals in food and diet to support health and safety decisions
Marco Maroni, Scientific Committee on Plants

Antibiotic use in food production and human medicine: risks for consumers - research results of the Spanish member organisation
Gemma Trigueros, OCU, Spain

Antibiotic use in food production; the impact on public health - learning lessons from Scandinavian experiences
Hilde Kruse, Norvegian Zoonosis Centre, National Veterinary Institute, Norway

Environmental contaminants and food safety - the case of dioxin
John Christian Larsen, Scientific Committee on Food

Comparative analysis of food-borne risks perceived by consumers and by experts
Diana Banati, Central Food Research Institute, Hungary

BSE AND FOOD SAFETY

BSE in France: the role of the French Consumer organisation
Marie-José Nicoli, UFC-Que Choisir, France

BSE in Portugal: the role of the Portuguese consumer organisation
Sofia Mendonça, DECO, Portugal

BSE/TSE - update of scientific facts
Herbert Budka, Institute of Neurology, University of Vienna

BSE in sheep: scientific facts and uncertainties
Peter Smith, SEAC, UK

Is there a conflict between risk assessment management and risk communication? - the voice of the risk assessor
Albert Osterhaus, Rotterdam Institute of Virology, The Netherlands

Go back to introductory page