The proceeding of the Fourth ASEPT International ConfHrence is now
available.(Price : 5OO French Francs, sending included)
This Conference has been hold in Laval (France) 4, 5 and 6 June 1996
with the auspicies of SociItI FranAaise de Microbiologie, the
contribution of the European Community and the support of European
Hygienic Equipment Design Group and IAMFES (Int. Ass.Milk Food and
Environmnetal Sanitarians Inc.).
For more information, please contact
Albert AMGAR
ASEPT
Tel. (33) 2 43 49 22 22 Fax (33) 2 43 53 36 53
E-mail : asept at smartonline.frhttp://www.smartonline.fr/asept/
CONTENTS
Acknowledgments
The Fourth ASEPT International Conference
- The Use of HACCP in Food Industry
- Application of HACCP to Poultry Slaugtherhouse: What Strategy for
Tomorrow ?
- Implementation of HACCP in the Canadian Food Industry
- Decontamination of Fresh Meats: Pitfalls and Opportunities
- An International Perspective on Food Inspection Systems: The Case of
Canada
- Development and Application of Models in Predictive Microbiology
- A Decision Support System for Prediction of Quality and Safety of
Foods
- Quantitative Analysis of the Effect of Temperature on the Conservation
of Refrierated Foods
- Microbial Food Safety Risk Assessment: Principle and Practice
- The Use of Elements of Quantitative RiskAssessment in HACCP
- Use of Molecular Subtyping Methods for the Localization and
Characterization of Food and Environmental Contaminants
- Setting of Criteria for Listeria monocytogenes Based on Risk
Assessment
- Costs of Foodbome Disease and their Potential Use in Risk Assessment
- Factors for the Emergence of Foodborne Disease
- Crisis Analysis in the Food Industry
- The Role of ASEPT in the Hygiene of Equipment in France
- The Role and Aims of EHEDG
- International or National Standards? That is the Question.
- The Cleaning Process - Mechanisms and Kinetics. A Review
- Hygienic Testing in the Next Century
- Hygienic Cleaning of Microbial Biofilms.
- Microorganisms and their Movement in Food Factory Air
- Hygienic design of freezing equipment
- Test Methods for the Practical Assessment of Food Processing Equipment
Cleanability
- Methods to Determine the Efficiency of Filters for the Sterilization
of Air
- Aseptic Packing of Food - Non-Destructive Sterility Testing
- Training in the Design of Hygienic Equipment
- Protection of Microorganisms in Soil against Thermal and Chemical
Inactivation
- Hygienic Building Design.
- Abstracts of Posters
