Safety food for the southern countries

Food safety and quality
In Europe, it is illegal to market a food that is not healthy (EU Regulation 178/2002). Food safety has become a global issue and some emerging countries want to establish a national safety system to improve their internal market and to export to Europe in particular. This is very complex to implement and requires people trained in food safety.
E. coli © Adobe Stok, fusebulb
E. coli © Adobe Stok, fusebulb

E. coli © Adobe Stok, fusebulb

Nouveau : formation proposée également en e-learning



University staffs or executives of health, industrial agencies


English or french



The different hazards - Toxicological aspects

  • Food crises: surveillance, assessment and crisis management
Biological hazards
Bacteriological hazards
  • Enterobacteriaceae: E. coli, Salmonella, Cronobacter spp., Yersinia pseudotuberculosis, Yersinia enterocolitica
  • Listeria monocytogenes
  • Campylobacter coli, Campylobacter jejuni
  • Techniques for detecting bacteria in foods (theoretical and practical aspects)
  • Epidemiological techniques of typing
  • Food and antimicrobial resistance
  • Histamine
  • Bacterial toxins and spores (enterotoxic Staphylococci, Bacillus cereus, Clostridium perfringens, Clostridium botulinum )
The hazards due to cotoxin-producing molds
  • Definition and general properties of mycotoxins
  • Main mycotoxins and toxigenic molds: Ochratoxin A, Aflatoxins (B1, B2, G1, G2), fumonisins B1 and B2
  • Techniques for detection of mycotoxins in foods (theoretical and practical aspects)
  • Mycotoxin control measures pre- and post-harvest
Virological hazards
  • Gastroenteritis viruses
  • The hepatitis A and hepatitis E viruses
Physicochemical hazards
  • Dioxins, nitrosamines, acrylamide, PAHs, etc.
  • Pesticide residues
  • Food-package interactions
  • Ionizing treatments
  • Techniques for detecting chemical pollutants
The means of risk control in the IAA
  • The international context with the WTO / SPS / TBT agreements, the Codex Alimenta rius and its standards
  • The European regulatory context
  • Food safety management tools at the LPN / AA level: Regulatory approaches: the HACCP method, self-checks, Good Hygiene and Manufacturing Practices ; The IFS and BRC repositories ; ISO 22000
  • Lab Accreditation (ISO 17025)
  • Traceability and European Early Warning System
  • Regulatory watch

Possible visits : CIRAD (Microbiology P2 Laboratory, Mycotoxin Analysis Laboratory), Fraud Control and Food Factories


Team of Contaminants Control along the food chain, UMR Qualisud of which :
  • Dr. Didier Montet: National Expert (ANSES) in biotechnology, coordinator of many international projects
  • Dr. Corinne Teyssier: Associate Professor at the University of Montpellier in Microbiology.
Partners: Montpellier University


Basic Level in Microbiology and Chemistry (Bachelor)