The event
"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