Programme
10:00-10:15
Introduction
Prof. Pfannhauser, Co-ordinator of the FFE-4 and FFE to CECs
10:15-10:45
Scientific approach to food consumption-related risk assessment
Assoc. Prof. Milan Kovác - Assoc. Prof. Peter Šimko, SR
10:45-11:45
Fighting Food Poisoning - a Quantitative Risk Assessment Approach
Dr. John Mc Evoy, Ireland
11:45-12:45
The Microbiological Safety and Quality of Foods Processed by the 'Sous Vide'
System as a Method of Commercial Catering
Dr. Paul A. Gibbs, UK
12:45-13:30
Coffee-break
13:30-14:30
Use of DNA probes to quantify bacterial contamination in the food industry
: application to milk quality control before cheese making
Prof. Jacque Dommes, Belgium
14:30-15:00
Responsibilities of Slovak Ministry of Health bodies with respect to food
wholesomeness
Dr. Katarína Chudíková, SR
15:00-15:30
Responsibilities of the State Veterinary and Food Administration of the Slovak
republic in taking care of food safety
Assoc. Prof. Peter Turek, SR
15:30-16:00
Discussion on conditions for systemic risk assessment aimed at food safety in
the Slovak Republic. Representatives of consumers, industry, healh professionals,
State inspection bodies and science are invited to take part at the discussion.
Conclusions
Questions of mass-media on Chemical Food Safety issues