General Information

Some of the most recent foodborne outbreaks related to contamination by microorganisms as diverse as e.coli or listeria, involving sectors such as the beverage or the meat industry, resulted from an unhygienic design of equipment or facilities. Deficiencies such as the presence of dead areas, poor quality welds, cracks in surfaces, etc. may be the origin of cross contaminations with serious consequences for the innocuousness and safety of food.

The Congress will especially highlight innovative solutions for materials in contact with food as well as the related new techniques. It will be also discussed how to save costs by Hygienic Design and how to ensure sustainability in a hygienic food production. Another session will focus on the challenges in open food processing (meat, fish, bakery industries). Last not least, new trends in cleaning technology as well as the integration of hygienic systems will be highlighted.