Food safety

Improving safety of pork products


The safety of pork products is guaranteed by coordinated efforts within the production chain, couled with specific measures managed by each operator, from the breeder to the processing facility.

IFIP develops surveys and databases that mak possible to track the epidemiology of contaminants in the production chain.
It works alongside operators to develop guidelines on best health practices and provides helps for practical implementation.
The Institute assesses a variety of preventive control measures (decontamination, bio-preservation, etc.)


IFIP develops surveys and databases that make possible to track the epidemiology of contaminants in the production chain.

It works alongside operators to develop guidelines on best health practices and provides helps for practical implementation.

The Institute assesses a variety of preventive control measures (decontamination, bio-preservation, etc.)

Documentation

All documents on this topic
 

Contacts

Mariem ELLOUZE
Predictive microbiology
Phone: +33 (0)1.43.68.57 85
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Bastien FREMAUX

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Carole FEURER
Typing of pathogenic strains
Phone: +33 (0)1.43.68.11.07
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Etienne PIERRON
Veterinarian - Food hygiene and quality systems
Phone: +33 (0)2.97.68.14.13
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