Hygiene, listeria and the like

"Food has never been as safe as it is today". This statement can often be heard. The basis for it is hard, thorough work which must continually be ensured at the production company. For hygiene doesn't just happen automatically! Current events show how important it is with regard to food safety to always take up and examine a large number of aspects. The processing of meat to safe products is and remains an important, demanding task in which the talks of this session will support you. New requirements and approaches will be described and possible solutions shown. 

9:30-9:40 Opening and Chair

Renate Kühlcke, Deutscher Fachverlag GmbH, Frankfurt am Main, Germany 

9:40-10:05 DLG-Innovation Award „Young Ideas“ 2021: Structuring plant-based lipids – “vegan fat tissue” for meat alternatives

Johannes Dreher, Universität Hohenheim, Germany

10:05-10:30 Listeria protection concept LCC - from theory to practice

Martin Kempkes, Van Hees, Walluf, Germany

10:30-10:55 Are you still searching or do you already master? How to apply a suitable product and environment monitoring to achieve targeted measures against Listeria monocytogenes 

Dr. Georg Berns, CEO, Dr. Berns Laboratorium GmbH & Co. KG, Neukirchen-Vluyn, Germany

10:55-11:20 Listeria risks in the production of food - measures and legal consequences

Dr. Detlef Horn, Krefeld, Germany

11:20-11:30 Summary and closing

Renate Kühlcke, Deutscher Fachverlag GmbH, Frankfurt am Main, Germany