Presentation 10

01.06.2016 - Presentation Gerhard Weber, European Spice Association

Challenges in the production of safe spices and herbs (682.13 KB)

01.06.2016 - Presentation Zoltán Lakner, Budapest Corvinus University

Network and vulnerability analysis of international spice trade (1.04 MB)

01.06.2016 - Presentation Nora Adányi, NARIC

Vulnerable Points in Spice Production Chains (2.24 MB)

01.06.2016 - Presentation Anselm Lehmacher, Institute for Hygiene and Environment Hamburg, Germany

Overview on biological hazards and detection methods (747.90 KB)

01.06.2016 - Presentation Anneluise Mader, BfR

Biological hazards and their tenacity in spices and dried herbs (2.60 MB)

01.06.2016 - Presentation Hendrik Frentzel, BfR

Survival, detection and toxinogenic potential of Bacillus cereus group species in spices and herbs (817.57 KB)

01.06.2016 - Presentation Svetlana Cvetkova, BIOR

Detection of Staphylococcus aureus and Listeria monocytogenes DNA in artificially contamined spices (708.47 KB)

01.06.2016 - Presentation Mai Dinh-Thanh, BfR

Impact of spiking techniques on the survival of Staphylococcus aureus in artificially contaminated condiments (1.26 MB)

01.06.2016 - Presentation Ioanna Stratakou, Wageningen University (WU), the Netherlands

Predictive Microbiology for Spices and Herbs (7.38 MB)

01.06.2016 - Presentation Matthias Filter, BfR

Available Community Tools for Predictive Modelling (983.79 KB)