Sym’Previus for beginners




Quality & Safety


Under the general principles of the Codex Alimentarius on food hygiene, it is the responsibility of Food Business Operators (FBO) to control microbiological hazards in foods. Therefore, the FBO shall conduct studies in order to investigate compliance with the criteria, and investigate the ability of microorganisms of concern to grow or survive in the product during the shelf-life under different reasonably foreseeable storage conditions. Challenge testing and predictive microbiology are one of the recognized approaches used to validate control measures within the HACCP system, as well as to assess microbiological safety and suitability of food products, food production processes, food storage conditions, and food preparation recommendations dedicated to consumers. Based on validated and recognized mathematical models, Sym’Previus is a decision making tool which add values to challenge test and enables in silico growth, survival or inactivation prediction of microbial contaminant population in food for relevant conditions of process and storage. This generic approach may be applied to technological microflora, pathogenic or spoilage microflora. Through various examples of case study, this webinar will be composed of 3 sessions highlighting the following industrial applications: -Identify microbial hazard & assist product formulation using different applications that quantify the impact of pH, temperature and aw on the growth ability of bacterial contaminants -validate/assess food shelf-life and how to add value to challenge test to further predict bacterial growth in food for different shelf life scenarii. -quantify process efficiency and determine the impact of bacterial diversity or the impact of cooling on the process efficiency. R&D case study will also be shown to underline the potentiality of the methods to quantify the bacterial destruction after exposure to chlorine, biocide, organic acid or other inactivation processes of interest.

Target groups: 


Training Formats: 

PDF file


HACCP; Microbiological hazards



First name: 

Florence Postollec


ADRIA Food Technology Institute

File Attachment: