國際食品保護協會-歐洲研討會由國際食品保護協會主辦，至今已舉辦15年。今年的研討會舉行於法國的南特，而國際食品保護協會辦理此一研討會主要目的為提供來自各國之政府機關、業界及學術界互相交流及學習新知，一同為食品安全把關。

 

研討會中以海報的方式發表論文，並與來自不同國家的學者進行交流及討論。本篇論文題目為真菌風險評估在烘焙產品之應用：以 Aspergillus niger 為例，主要是利用微生物預測模型來進行在烘焙產品鏈的真菌評估，結果顯示出零售端之烘焙產品中 Aspergillus niger 產生可看見的菌絲其直徑之平均值為 0.228 mm、最大值為 1.54 mm 和最小值為 0 mm。並經由敏感度分析後可得知零售端的儲存時間、溫度及水活性對此一產品為重要之風險因子。

 

 

Associate Professor Hsin-I Hsiao with Her Student Kelvin Attended International Association for Food Protection-European Symposium on 24-26 April 2019 which Held in Nantes, France

 

International Association for Food Protection-European Symposium (IAFP’s European Symposium) on Food Safety has been held for 15 years which the first Symposium was held in Prague, Czech Republic and for this year was held in Nantes, France on 24-26 April 2019. The European Symposium has been providing a good forum to gather all the colleagues from across Europe, whether they are working for industry, government and academia with the purpose of exchanging their experience or opinion for enhancing the future of food safety issue. Besides, the IAFP’s European Symposium is also a good chance for knowing the latest development and technique in food science and food safety.

 

In this symposium, They published their thesis with the title of Application of risk assessment in fungal spoilage control: case study of Aspergillus niger on bakery product which presented with poster. In his experiment, predictive microbiology was applied in this risk assessment model to estimate the fungal spoilage. Result indicated that the mean, maximum and minimum value for Aspergillus niger to form visible mycelium in the end of retail storage was 0.228, 1.54 and 0.00 mm, respectively. Besides, the sensitive analysis resulted in the time, temperature and water activity of bakery product in the end of retail storage was being the influential factors of Aspergillus niger to form the visual mycelium.