Home_base – 15th Safepork 2025

The SafePork (International Symposium on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork) will be held in Rennes, Brittany, France, from 06-08 October 2025, at the Halle de la Brasserie. To bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. Research topics presented at these conferences expanded to include other chemical and biological hazards to pig and pork production… The event is aimed at researchers, policy makers and industry representatives active in control and prevention of zoonoses of pig origin and other food safety concerns. They will gather to discuss the farm to abattoir relationships for pigs and pork. The conference will be accepting abstracts on food safety risks and methods that contribute to their control. We encourage you to submit an abstract for presentation, or a poster, and look forward to welcoming you to Rennes.

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Upload your file in pptx format (the only one accepted!) in 16:9 format with a maximum size of 20 MB. (required)

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Deadlines

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Personal Plan

49 $

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SPONSOR APPLICATION

July, 2024

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Personal Plan

559 $

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Premium Sponsor

INAPORC, Interprofession Porcine

5 rue Lespagnol, 75020 PARIS, France - https://www.leporc.com/inaporc - inaporc@inaporc.asso.fr

The National Pork Interprofession brings together all the trades involved in the French pork industry: pig feed manufacturers, breeders, cooperatives, slaughterers-cutters, charcuterie-cured meats manufacturers, supermarkets, artisan butchers and charcuterie-caterers, and foodservice operators. Inaporc defends the interests of the French pork industry and implements collective actions of general interest. It is also a privileged interlocutor with public authorities. The members of the interprofession are the professional federations representing each sector of the French pork industry. They are grouped into 5 colleges, depending on the sector: animal feed, production, slaughtering/cutting, processing and distribution. The French pork industry: 32 kg of pork consumed per capita per year, 10,000 pig farms, 300 charcuterie companies, 2.2 million tonnes of pork produced per year, more than 130,000 professionals…

NPPC, the Global Voice for the U.S. Pork Industry

NPPC, 10676 Justin Drive, URBANDALE, Iowa, USA - https://nppc.org/ - invest@nppc.org

As the global voice for the U.S. pork industry, the National Pork Producers Council (NPPC) advocates for the social, environmental and economic sustainability of U.S. pork producers and their partners by fighting for reasonable public policy, advancing our freedom to operate and expanding access to global markets. NPPC works on behalf of an industry that reliably and responsibly brings high-quality pork to markets across the globe. Comprised of 42 affiliated state pork producer associations, NPPC fights for public policies, programs, and trade pacts that ensure the U.S. pork industry can continue to provide consumers with the world’s safest, most wholesome, and nutritious pork products. The Pork Industry adds more than $57 billion in GDP to the U.S. economy. More than half a million people work in the pork industry supply chain to provide a variety of safe, wholesome, and affordable products that nourish people all over the world.

Gold Sponsor

Danish Agriculture & Food Council

1Axelborg, Vesterbrogad 4A, 4. Sal, 1620 KOBENHAVN V, Denmark -

Danish Agriculture & Food Council represents the farming and food industry of Denmark including companies, trade and farmers’ associations. Danish Agriculture & Food Council promotes the political influence of the agricultural and food sector, offers a comprehensive range of cost-effective services for its members, implements research and development programmes within food safety and veterinary issues, animal health and productivity, animal welfare, environment and energy. Agriculture and food is one of Denmark’s largest competence clusters, employing approximately 180.000 people and exporting agricultural products, food and equipment to an annual value of around € 25 billion.

VIRBAC

13e rue LID, BP 27, 06511 CARROS Cedex, France - https://corporate.virbac.com/home/focusing-on-animal-health/food-producing-animals/swine.html

For healthy animals and quality production, VIRBAC encourage farming practices that favor prevention and individualized treatment. An approach that adapts to the needs and constraints of different types of farms, all over the world. To meet the food needs of a growing human population, pig farming has developed worldwide over the past decades. Today, for all professionals in the sector, the challenge is the same: how to preserve animal health and farm productivity while reducing the use of treatments. At Virbac, we provide veterinarians and pig farmers with solutions that focus on prevention and more sustainable farming practices. Answering the current challenges of swine farming: - Solutions to limit the impact of the main swine diseases
- A global approach that emphasizes prevention - Encouraging good husbandry practices to better protect sows and piglets from disease.

SALMIX

Estrada Municipal José Benedito de Oliveira, 18170-000, Piedade, SAO PAULO, Brasil - https://materiais.salmix.com.br/home

SALMIX is a Brazilian company with 27 years of experience in one of the world’s largest animal protein production markets: Brazil.
Guided by the principle of « Innovation with Simplicity« , we develop, produce, and market agile and efficient solutions that meet the needs of our clients in additives and supplements in the feed nutrition, pharmaceutical veterinary and household sanitizing products.

Silver Sponsor

KERSIA – A pure Player of Food Safety, From Farm to Fork

155 boulevard Jules Verger, 35800 DINARD cedex, France - https://www.kersia-group.com/

Relying on a sales network across more than 140 countries, Kersia offers everyone involved in the food chain global solutions approach to deliver food and farm biosecurity, with our comprehensive portfolio of value-added hygiene products and solutions to prevent diseases or contamination in both animals and humans: - For the Food processing industry (milk transformers, meat & ready-meal producers) - For Farming (Hygiene & Complementary Feed in Dairy, Pig & Poultry farming) - For Healthcare (emergency water purification and surface disinfection in hospitals)
Throughout the pig production chain, we offer comprehensive biosecurity solutions for farmers with cleaning, disinfection and protection programs alongside to complementary feed to prevent and support swine throughout their life cycle. Our hygiene solutions are dedicated to prevent contaminations and limit biosecurity challenges on farms with tested solutions against key pathogens such as African Swine Fever.

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Organizing Committee

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Martine Denis ANSES

Martine Denis
ANSES

Catherine Belloc
ONIRIS

J. Michel Cappelier
ONIRIS

Alain Leroux
IFIP

Carole Feurer
IFIP

Isabelle Corrégé
IFIP

Tobacco Dock, London

PO Box 16122 Collins Street West Victoria 8007 Newyork

30+ Speakers

PO Box 16122 Collins Street West Victoria 8007 Newyork

15+ Main Sponsor

PO Box 16122 Collins Street West Victoria 8007 Newyork

Abstracts & Program

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Day - 01 1st Déc	Marketing Workshop	09:30 - 10:30	Steve John
Day - 01 1st Déc	Introduction Business	10:30 - 12:00	Steve John
Day - 01 1st Déc	Marketing Strategy	00:30 - 02:00	Steve John
Day - 01 1st Déc	Introduction Business	00:00 - 01:00	Steve John

Day - 02 2nd Déc	Digital Marketing Theory	02:30 - 03:30	Steve John
Day - 02 2nd Déc	Mass Marketing	03:30 - 04:30	Steve John
Day - 02 2nd Déc	Digital Marketing Theory	09:00 - 10:30	Steve John
Day - 02 2nd Déc	Introduction Business	01:00 - 02:30	Steve John

Day - 03 3rd Déc	Marketing Strategy	11:00 - 00:00	Steve John
Day - 03 3rd Déc	Digital Marketing Theory	00:30 - 01:30	Steve John

Day - 04 4th Déc	Marketing Workshop	02:00 - 03:00	Steve John
Day - 04 4th Déc	Marketing Workshop	12:00 - 02:00	Steve John

Day - 05 5th Déc	Introduction Business	00:00 - 01:00	Steve John
Day - 05 5th Déc	Introduction Business	01:30 - 02:30	Steve John
Day - 05 5th Déc	Introduction Business	00:00 - 02:30	Steve John Cristian Zozo

in English

in French

in English

in French

Sponsors

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Monday 06 October

Tuesday 07 October

Wednesday 08 October

Monday 06 October

8.30 a.m	Registration at La Halle de La Brasserie for Workshop 1 and at the MDA (Maison des Associations) for Workshop 2
9 a.m	Workshop #1 Modernisation of meat inspection Break	Workshop #2 Microbiota and metabolome : new tools Break
12.30 a.m	Lunch and Registration at « La Halle de La Brasserie »
1.30 p.m	Welcome to Safepork 2025
1.45 p.m	Invited speaker: Diane CUZZUCOLI (DGAl, FR)
2.15 p.m	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)
3.45 p.m	Break and poster session
4.45 p.m	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)
6.15 p.m	Cocktail and special event at “Halle de la Brasserie”

Tuesday 07 October

8.30 a.m	Welcome / Registration
8.45 a.m	Invited speaker: Kurt HOUF (Ghent University, BE)
9.15 a.m	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)
10.45 a.m	Break and poster session
11.45 a.m	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)
12.45 a.m	Lunch
1.45 p.m	Invited speaker: Nicole PAVIO (Anses, INRAE, EnvA, FR)
2.15 p.m	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)
3.45 p.m	Break and poster session
4.45 p.m	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)
7.00 a.m	Gala at “Picadilly”, Place de la Mairie, Rennes centre

Wednesday 08 October

8.30 a.m	Welcome / Registration
8.45 a.m	Invited speaker: Caroline DUCHAINE (Université Laval, CA)
9.15 a.m	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)
10.15 a.m	Break and poster session
10.45 a.m	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)
12.00 a.m	Award for the best poster / Award for the best oral communication
12.15 a.m	Safepork 2027: Vietnam
12.30 a.m	Safepork 2029: UK
12.45 a.m	Conclusion of Safepork 2025
13.00 a.m	End of the congress

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Workshop #1

Modernisation
of Meat Inspection

Welcome to the fourth workshop about modernisation of meat inspection, organized in relation to the SafePork Conference. The focus of this year’s workshop is two-fold. First, experience with sensoring technologies such as VISION at the abattoir will be shared. This consists of pilot projects and tools in place targeted meat inspection as well as examples of tools used outside post-mortem inspection. Secondly, other achievements and examples of steps towards further modernisation of meat inspection are presented from around the world, including views on what constitutes current challenges and next steps.

Time	Topic - Speaker
09:01	Introduction to the workshop - Lis Alban
09:10	“CVS systems in pig slaughterhouses: the Italian experience”. - Sergio Ghidini, University of Milano, Italy.
09:25	Detecting pig carcass contamination by video image analysis, paving the way for target-oriented decontamination steps. - Matthias Upmann, OWL University of Applied Sciences and Arts, Germany.
09:40	How to validate VISION systems for meat inspection - Abbey Olsen, University of Copenhagen, Denmark.
09:55	Use of VISION systems during pig slaughter - Derk Oorburg, Vion Abattoir Company, The Netherlands.
10:10	Automized registration of pleurisy and pneumonia in pigs at abattoirs – experiences and innovations from a Norwegian perspective” - Gunvor Elise Nagel-Alne, Animalia, Norway.
10:25	Coffee break
10:45	Status of use of AI in meat inspection in Europe - Geraldine Duffy, Teagasc Food Research Centre Ireland.
11:00	Challenges and solutions from hygiene intervention targeting traditional slaughterhouses in Western Kenya and Vietnam - Alice Kiarie, ILRI, Kenya, and Dang Xuan Sinh, ILRI, Vietnam
11:15	Views on challenges and next steps in meat inspection - Daniel Brandão, Brazilian Agricultural Ministry.
11:30	Panel debate and summing up - Bojan Blagojevic