Presentations of the SME Workshop

Here you can find the presentations of the SME Workshop in Burgos.

 

How can the food industry contribute to decrease the risk of contamination by mycobacteria: A hypothetical case discussion; Hruska, K., Pavlik, I., Juste, R.; 2009  

Reducing foodborne pathogens in the food chain by the use of protective and probiotic cultures; Carlini, N.; 2009

 

Hygienic Design for SMEs; Cocker, R.; 2009
 

The Application of Pathogen Combat Research Results in Practice; Gaggìa, F.; 2009

 

New cleaning and disinfection methods and summary of methods applied for verification of the efficiency; Løje, H.; Friis, A., Gram, L., Carpentier, B., Verran, J.; 2009

 

Analysing performance of your food safety management system using diagnostic instrument (FSMS-DI) and microbial assessment scheme (MAS); Jacxsens, L., Luning, P.; 2009

 

New processing technologies that can reduce the presence of pathogens in foods; Rajkovic, A.; 2009