Workshop #1

Modernisation of meat inspection Break

Workshop #2

Microbiota and metabolome : new tools Break

Invited speaker: Diane CUZZUCOLI (DGAl, FR)

Session # 1: Foodborne pathogens contamination of pigs and meat

• Evaluating a novel and low-cost intervention to improve hygienic practices and reduce microbial contamination in medium-scale pig slaughterhouses in Vietnam – Trang Le-Thi-Huyen (Vietnam)
• High-Pressure Processing inactivates Hepatitis E virus infectivity in pork liver – Marie Pellerin (France)
• Impact of the pigs´ cleanliness after arrival at the abattoir on the microbial status of the pigs´ skin after singeing/flaming – Julia Gross (Germany)
• Implementation of a method for characterizing the Salmonella spp status in pig farms – Arnaud Buchet (France)
• Enterisol Salmonella T/C® vaccine reduces Salmonella shedding at slaughter and lymph node colonization in pigs – Luciana Hernig (Brazil)
• Real-time PCR identification of 30 Listeria monocytogenes clonal complexes in Fraser half enrichment broth of pork meat – Benjamin Felix (France)

Session # 2: Hygiene practices, control and prevention

• Risk categorisation of abattoirs in pig meat safety assurance system – Bojan Blagojevic (Serbia)
• Approaches along the slaughter process to optimise slaughter hygiene in a pig abattoir – Diana Meemken (Germany)
• Survey of farmer attitudes and behaviours towards biosecurity and food safety in the English pig sector – Miranda Poulson (United Kingdom)
• Reducing exposure of pigs to pathogens by optimizing the use of detergents to enhance the effectiveness of disinfectants: experiments in farrowing rooms – Joost Van den Borne (Nederlands)
• Decontamination potential of organic acids against Yersinia enterocolitica 4/O:3 strains on pork and their influence on sensorial properties of the meat – Marta Kiš (Croatia)
• Practices and impact of biosecurity on pig production performance in the West region of Cameroon – Ronald Vougat Ngom (Cameroon)
• Automated Scoring of Pneumonia in Slaughtered Pigs: First Trial Under Field Conditions – Giuseppe Marruchella (Italy)

Invited speaker: Kurt HOUF (Ghent University, BE)

Session # 3: Food safety and meat inspection

• What makes meat inspection of intact male pigs different from castrated? – a risk assessment for Brucella suis biovar 2 – Lis Alban (Denmark)
• Symptoms that characterize typical disease progressions towards recovery or death – Julia Kschonek (Germany)
• Modernisation of meat inspection should include flexibility for sustainability, with focus on environmental, economic and working environment factors for both food business operators and competent authorities – Ingrid Medin (Sweden)
• From welfare to food safety: non-invasive monitoring tools at pig abattoirs – Maria Francisca Ferreira (Portugal)
• Enhancing risk-based meat inspection: evaluating the effectiveness of ante-mortem inspection and its potential as a predictor of post-mortem lesions in slaughter pigs – Marcia Nunes (Portugal)
• Examination of Salmonella prevalence in pigs during rye-based feeding and a coarser feed structure as well as vaccination against Lawsonia intracellularis under field conditions – Clara Berenike Hartung (Germany)

Session # 4: Use of antimicrobials, biocides, metal, resistance and residues

• Consequences of phasing out the use of medical zinc oxide on antimicrobial use, vaccination and productivity in Danish weaner herds – Amanda Brinch Kruse (Denmark)
• Salmonella Typhimurium in the pig and pork industry, characterization of strain’s adaptation, diversity and potentials of persistence – Hugo Grandjean (France)
• One Health: persistence of antimicrobial resistance (AMR) in the swine farms environment – Jalusa Deon Kich (Brazil)
• Ineffectiveness of amoxicillin delivered in drinking water for treating respiratory pathogens in pigs: does dosing based on peak of water consumption improve exposure and treatment efficacy? – Marine Lacampagne (France)
• Mapping Antimicrobial Use at Farm-Level for the Validation of VetStat Data – Kimmie Kyed Lyderik (Denmark)
• Evolution of Heavy Metal and Antibiotic Resistance in Salmonella from Pig Farming to Human Infections in France – Nelly Peracchia (France)

Invited speaker: Nicole PAVIO (Anses, INRAE, EnvA, FR)

Session # 5: Risk mitigation in the pork value chain

• Evaluating the Food Safety Performance Tool (3s-FSPT) in the Informal Meat Value Chain in Malawi: A Pilot Validation Study – Delia Grace (Kenya)
• Compartmentalisation as a tool for day-zero business continuity in the face of transboundary disease threats: opportunities and challenges – Angus Cameron (France)
• Controlling pathogen movements throughout the entire value chain – Franck Foesser (France)
• Enhancing U.S. swine farm preparedness for infectious foreign animal diseases with rapid access to biosecurity information – Gustavo Machado (USA)
• Same System, Different Prevalence: Investigating Variability in Listeria monocytogenes Prevalence Within Equal Husbandry Systems – Ting-Ting Li (Germany)
• Development of a surveillance tool to mitigate African swine fever risks to pork production – Joao Romero (France)

Session # 6: Foodborne pathogens and one health perspectives

• A decade of efforts in Greater Mekong Subregion (GMS) to make traditional pork value chains safer– approaches, what worked, and policy pathways – Fred Unger (Vietnam)
• Impact of dietary diformates on the E. coli status of sows – European case studies – Christian Luckstadt (Germany)
• Identifying potential management practices to control Hepatitis E Virus in UK pig farms; the results from a risk factor analysis and intervention trial – Chelsea Voller (United Kingdom)
• Scientific background for the decision to terminate the Salmonella-surveillance in pig herds in Denmarkx – Jan Dahl (Denmark)
• Genomic insights into Salmonella enterica serovar Choleraesuis, var. Kunzendorf: analysis of isolates from wild boars, domestic pigs and humans in Northeastern Italy, 2011-2025 – Laura Bortolami (Italy)
• Soil fitness and genetic diversity of Listeria monocytogenes from pigs to land spreading – Jean Lagarde (France)

Invited speaker: Caroline DUCHAINE (Université Laval, CA)

Session # 7: Artificial Intelligence, machine learning and Food Safety

• Automated Tail Length Measurement in Slaughtered Pigs Using a Calibrated Stereo Camera System: A Preliminary Investigation for Industrial Pig Welfare Monitoring – Andrea CapoBianco Dondona (Italy)
• EyeAM project – digital transformation of meat inspection. What have we achieved? – Gunvor Elise Nagel-Alne (Norway)
• Enhancing chronic pleurisy detection by validating outputs from multiple computer vision algorithms – Abbey Olsen (Denmark)
• Deep learning-based detection of macroscopic pig lung lesions – Matteo Recchia (Italy)

Session # 8: Use of antimicrobials, biocides, metal, resistance and residues

• Perceptions of Danish Pig Veterinarians on Barriers and Strategies to Enhance Antimicrobial Stewardship: a Systems Thinking Approach – Marianne Sandberg (Denmark)
• Reduction of antimicrobial use in fattening pigs – effect on AMR in E. coli from slaughter pigs and pork between 2014 and 2023 – Bernd-Alois Tenhagen (Germany)
• Burden of antimicrobial resistance in post-weaning diarrhoea – a case-study in the Danish pig sector applying the GBADs framework – Joao S. Alfonso (United Kingdom)
• Profile of antimicrobial resistance genes across swine waste treatment – Franciele Maboni Siqueira (Brazil)
• Dynamics of Antimicrobial Resistance Spread Between Wild and Domestic Fauna: A Metagenomic Investigation of Swine and Wild Boar Interactions – Francesco Chiesa (Italy)