PROTECT ITN Final Conference

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Title: Food Sustainability & Safety in a Changing Climate

PROTECT & TRANSIT Marie Skłodowska-Curie Innovative Training Networks Symposium

Date: 10th November 2022

Location: Room 019C, UCD Student Village, Dublin, Ireland

Registration Link: https://www.eventbrite.ie/e/food-sustainability-and-safety-in-a-changing-climate-tickets-406138610517

Zoom Registration Link for Livestream: https://ucd-ie.zoom.us/webinar/register/WN_LbEuWnysRP6TMhJSJvaNGg

UCD Campus Map: https://twitter.com/PROTECT_ITN/status/1590319719953096704

Agenda:

08.30 – 09.15: Registration/Opening
08.30 – 09.00: Registration
09.00 – 09.15: Welcome and Opening (Prof Enda Cummins & Prof. Dolores O’Riordan, Director, UCD Institute Of Food & Health, Vice-President for Global Engagement)
09.15 – 10.45: Session 1: Food Technologies & Quantitative Risk Assessment
Chair: Dr Jeanne-Marie Membré (INRAE, Oniris, France)  

Rhea Chhaya (PROTECT ESR1, University College Dublin): “Human health risk assessment of aflatoxin M1 from the European dairy sector”
Rodney Feliciano (PROTECT ESR4, INRAE Oniris): “Towards a Climate Change-Responsive Dairy Supply Chain: from data analysis, model developments to sustainable food safety mitigation strategies”
Theocharia Tsagkaropoulou (TRANSIT ESR1, University of Reading): ”Heterogeneity of L. monocytogenes and E. coli strains in resistance to High Hydrostatic Pressure”
10.45 – 11.15: Break/Poster Presentation/Networking
11.15 – 12.00: Key Note Speaker 1 – Moez Sanaa (World Health Organisation) “Sustainable and healthy diet for all”
Chair: Prof Vasilis Valdramidis
12.00 – 13.00: Session 2: Modelling the Dynamics of Microbial Change & Technology Optimization
Chair: Assoc Prof Heidy den Besten  

Styliani Roufou (PROTECT ESR2, University of Malta): “Quantitative microbial dynamics related to the dairy industry under climatic stress conditions”
Lydia Katsini (PROTECT ESR3, KU Leuven): “Quantifying microbial food safety risks due to climate change”
13.00 – 14.00 : Lunch/Poster Presentation/Networking
14.00 – 15.00: Session 2 continued: Modelling the Dynamics of Microbial Change & Technology Optimization
Chair: Assoc Prof Heidy den Besten  

Ourania Misiou (PROTECT ESR5, Aristotle University of Thessaloniki): “Predictive modelling tools to evaluate the effect of climate change on food spoilage”
Yijiao Yao (TRANSIT ESR8, INP): “Optimization and upscaling of non-thermal atmospheric plasma for decontamination of (a)biotic surfaces”
15.00 – 15.45: Key Note Speaker 2 – Kemal Aganovic (DIL German Institute of Food Technologies) “The Present & Future of Novel Processing Technologies”
Chair: Assoc Prof Heidy den Besten
15.45 – 17.15: Session 3: Food Chain Sustainability & Tools for Decontamination Efficiency
Chair: Prof Almudena Hospido  

Maro Malliaroudaki (PROTECT ESR6, University of Nottingham): “Shaping the future of milk manufacturing and supply using energy consumption models”
Paola Guzmán Luna (PROTECT ESR7, University of Santiago de Compostela): “Modelling the effect of climate change on the current and future environmental sustainability of the European dairy sector”
Georgios Pampoukis (TRANSIT ESR10, Wageningen University): “Meta-analysis on decontamination efficacy of non-thermal plasma (NTP)”
17.15 – 18.15: Session 4: Decision Support Systems (DSS) & Consumer Perception
Chair: Assoc Prof Kimon Andreas Karatzas  

Gopaiah Talari (PROTECT ESR8, Creme Global): “Microbial and chemical Risk assessment of dairy products with Big Data and web-based Decision Support Systems (DSS) under climate change scenarios”
Aline Silva (TRANSIT ESR9, Sense Test): “Assessment of consumer trust and risk perception towards sustainable innovative food processing technologies.”
18.15 – 18.30: Closing Remarks (Prof Enda Cummins)

PROTECT Industrial Secondments – Ourania Misiou

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One of the main pillars of ITN programmes is the industrial secondment of Early-Stage Researchers (ESR) at different universities and industrial partners. Thus, all ESRs participating in this project had the opportunity to move abroad and join their industrial partners at least for a few months.


The industrial partners participating in the PROTECT project were selected and allocated based on their expertise to support ESRs with their research. I had the honour to join the Nestle Research Centre located in Lausanne, Switzerland for almost 9 months during my PhD. Apart from the scientific opportunities and the research performed at Nestle, this secondment taught me important lessons regarding the industrial working place, the soft skills needed to achieve my career goals, as well as combining scientific interests with business needs.


During my secondment at Nestle I learnt how to communicate scientific research to non-scientific and multidisciplinary audiences whilst successfully translating science into business. During my staying in Nestle, my supervisors and managers motivated and supported me in implementing my scientific work in real day-to-day business. Moreover, I grabbed the chance to meet new colleagues and expand my network outside the PROTECT project, which I truly believe will help me boost my career in years to come. Last but not least, it was a privilege working with all these amazing scientists. On a personal note, I was able to make life-long friends.

World Food Safety Day 2022 – Lydia Katsini

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Today is the 2022 World Food Safety Day which includes several celebratory events and actions around the world such as the panel discussion under the theme “Safer food, better health”, hosted by the WHO, FAO, and the Codex Secretariat. This highlights the link between food safety and public health, a top priority of our society. The second half of the event is dedicated to the role of different players in ensuring sustainable food production and consumption of safe foods in different settings by improving health outcomes.

This is connected with another priority of our society: climate change action, which is related to the transformation towards sustainable food production as well as the impact of climate change on the food system that may place food safety at risk. Given the above, it is clear that the transition of the food system to achieve maximal sustainability is governed by a multitude of constraints, one of which is ensuring food safety. Current demands include ensuring animal welfare and highly nutritious food etc.

Let this day be food for thought on how we aim to form a resilient food system. Looking into one direction of action might compromise the entire system’s function. This means that a holistic approach is necessary, such as the One Health Triad formed from the people, animals, and environment. Following this example, different pillars for the transition of the food system can be identified.

PROTECT Communication, Education and Outreach Activities at Primary and Secondary Schools in India – Gopi Talari and Rhea Chhaya

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As part of the PROTECT Communication, Education and Outreach program, all the Early Stage Researchers (ESRs) are expected to engage in Communication, Education and Outreach activities. These outreach activities are meant to address key challenges of “climate change” and bring social awareness to the general public, especially in school children.

We, ESRs Gopi Talari and Rhea Chhaya decided to conduct two outreach activities in India during our annual leave at two schools, one at a primary school (3rd grade to 7th grade: aged 9 to 13 years) and another at a secondary school (8th to 10th grade: aged 14 to 16 years). Both took place in the Southern part of India, Laxmipuram village, East Godavari district, in the state of Andhra Pradesh. 

We planned to give a research presentation followed by some fun activities to have a better understanding of how impactful our talk was and the general awareness of the students. As the school children are from non-English backgrounds, talks were given in the regional state language, “Telugu”. The majority of the students were interested in expressing their thoughts in drawing and some in writing. So, we conducted a drawing and essay writing competition on the topic of “Causes of Climate Change and its Impact on the Environment”. 

The day before the event, ESR Gopi visited the schools and got approval to conduct the event in the afternoon session. Drawing and essay writing topics were given to the students and a motivational speech to encourage participation in the competition.

On the day of the event at each school, all the students from the school participated in drawing and essay competitions. Followed by a research presentation by both the ESRs, Rhea gave a talk on “Climate Change Impacts on Food Safety” and thanked the participants for taking part in the day’s activities via Zoom and Gopi translated it for the primary school kids. The children were extremely engaged and wrote very well by addressing the challenges and their role as students to combat this climate change issue. They also drew amazing drawings. One particular stand out was a very talented girl from the 4th standard who had a vocal and hearing impairment who expressed her views with wonderful drawings. Three of the best were selected from each school for both competitions and awarded prizes. It was hard to select the winners among all the students as everyone did exceedingly well. We gave consolation prizes to encourage participation along with appreciation certificates. The district education officer visited the school and appreciated the event, it was a great success with the help of the school’s headmasters, administration and parents’ support. 

The Outreach activities got picked up by the Andhra Pradesh state local newspaper. 

Transiting to a “net-zero carbon” dairy sector: Climate change challenges – Maro Malliaroudaki

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Did you know that a bottle of one kilogram of milk produced under conventional dairy production systems emits about 2 kilogram of carbon dioxide (CO2) equivalent emissions through its life cycle from “farm-to-fork”? If you think again 2 kg of carbon dioxide, weighs twice as much as the actual weight of the product!

But why are carbon emissions detrimental? Planet earth is undergoing climatic changes that will continue to be in effect at an increasing rate. Even if these changes do not seriously affect our own lives, they will certainly affect next generations. Carbon and other greenhouse gas (GHG) emissions are forming a layer in the earths’ atmosphere and trapping the heat from the sun, the so-called greenhouse phenomenon. Global warming is a physical phenomenon that is intensified by the greenhouse phenomenon. This means limiting emissions cannot stop global warming but can slow it down. As a result, the less GHG emissions humanity causes, the less detrimental the impact of global warming will be.

For daily fastmoving consumer goods, including dairy products, price is usually the principal purchasing criterion. But what if people started purchasing products based on how environmentally sustainable they are?

Consumers have the power to transform the dairy industry, and every other goods sector, by shifting their consumption behaviour towards the most sustainable choice they can afford. This will inevitably lead to a new form of competition between the companies. Companies, rather than solely focusing on generating profit, will shift their production towards satisfying the triple bottom line: people, planet, and profit. In that way environmental sustainability will become the new norm of competency among the world company networks.

As regards global warming, the Paris Agreement in 2015 affirmed between 196 parties around the world, established that all sectors will have to reach the net-zero carbon emissions target by 2050-2070 to limit global warming well below 2 °C and towards 1.5 °C. All party members of the Paris Agreement will have to set their own governmental regulations to enforce companies and citizens to move towards net-zero carbon.

But how easy will it be for the dairy sector to accomplish the net-zero carbon target? The mission towards creating a net-zero dairy sector is a great challenge. This sector is responsible for a significant release of carbon emissions, representing about 3% of total emissions by human activities. These emissions are mainly caused by bovines’ enteric fermentation and energy use. However, for the dairy industry, the mitigation potential for achieving the net-zero carbon target is a great challenge because of the inability to control the methane emission from bovine enteric fermentation. Thus, a well thought carbon mitigation plan will need to be put into action in order to meet the net-zero carbon target. This plan will target the limitation of the carbon emissions resulting from energy use by improving the energy efficiency and by switching to greener fuels, the minimisation of waste along the dairy chain, and the application of waste valorisation technologies to produce bioenergy and other useful dairy by-products from waste streams.

The dairy sector not only has to take net-zero carbon actions but also address some critical upcoming future challenges. It will have to respond to the expected increase in food demand due to global population growth. A broad estimate for the increase in food demand is a 70% rise compared to the food demand levels in 2005. Climate change is affecting the dairy sector mainly in three ways: First, the expected warmer climates will affect the crop yield, reducing available animal feed. Secondly, rising temperatures can cause heat stress to cows leading to decreased milk production and increased mortality risk. Finally, food safety concerns escalate since pathogens in milk may develop heat resistance. In such a scenario, more intensive pasteurisation methods may be required, and lower refrigeration temperature will be needed for ensuring that products will be safe for consumption. These climate change effects will cause serious uncertainty to the dairy industry if adaptation actions are not taken.

All the above-mentioned challenges can lead to a huge rise in energy demand for the dairy sector which will make the “net-zero carbon” goal even more challenging. Specifically, a net-zero carbon mitigation strategy should be coupled with climate change adaptation actions. The industries and companies of the dairy sector that acknowledge their social and environmental responsibility and start taking “net-zero carbon” actions from an early stage, can significantly reduce the downside risks associated with climate change adaptation. Most importantly, companies should make their sustainable dairy products affordable enough to be accessible to the general public. During this process, it is up to consumers to realise the power of their purchasing preferences, to move the dairy industry to a more sustainable future.

Communication activities finally resume in person! – Styliani (Stella) Roufou

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In the past year, there was a big change in our lives. Regular face-to-face work, short chats and meetings have been replaced by virtual events and remote work. Fortunately, it has been a few months since some sense of normality has resumed in Malta. We returned to our workspace and our meetings, always concerned about the restrictions. While the face to face activities began to increase, I received some emails about outdoor communication activities, which could help us spread our knowledge and passion.

Link to Stella’s HerStory Makers video: https://www.youtube.com/watch?v=QvGy9Gi0j_U

The first email came three months ago with two different communication activities. The first activity, called HERstory Makers 2021, is about inspiring the next generation and giving outstanding female-identifying role models a stage to thrive on. There is no gender within the research! Eight female early-career researchers, including myself, had 2 minutes to pitch our research and ourselves in a video. The videos were presented at different Scottish primary schools and on social media. Furthermore, there was a European competition in which people had to vote for the best European-inspired video. 

In addition, the second activity was Science in the City 2021, intending to attract people through science and the arts, educate, inspire creativity and passion for knowledge for people of all ages across the country. In this event, I participated in a game called The Game of Talents, and the audience had to guess my field. Later, I presented my research to them and replied to their questions.

Stella’a THINK article: https://issuu.com/thinkuni/docs/think36_digital

My final communication activity is an interview that I had for a Maltese magazine called THINK. It was my pleasure to meet the guys from the magazine and have this interesting talk; the final article came out very nice!

In conclusion, after one year of postponing our secondments or doing them virtually, we can now have them in person. Lydia travelled to Malta, and we collaborated in the lab. Now, it is my time to move to Belgium, explore the new country and interact with other researchers. I am looking forward to new experiences and knowledge transfer!

Stella Roufou and Lydia Katsini together in Malta!

PROTECT ITN Virtual Workshop 2 in the era of COVID-19 – Gopi Talari

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The objective of PROTECT ITN was to train a new generation of creative, entrepreneurial and innovative ‘Early-Stage Researchers’ (ESRs) in food safety and microbial risk assessment concerning climate change. I am glad to be one of the members of a team of 8 ESR’s in the ITN project. All of us are midway through our PhDs amidst the ongoing COVID-19 crisis. There is an increasing need for a rapid and widespread vaccination essential to help contain the further spread of the deadly virus. Across the world, new norms such as physical distancing, wearing masks and frequent hand-washing have emerged. These measures have proven fool proof in combating the pandemic. As a result, unlike the previous hybrid workshop 1, which was held partly on-site and mostly online, workshop 2 was held completely virtual via zoom meeting. This workshop 2, entitled as food chain environmental sustainability, went for two days virtually. Participants were limited to 24 with the ESRs and supervisors from PROTECT, including a few more participants from the partner institutes.

Project manager, Eleanor, distributed the schedule two weeks prior to the workshop. All participants were advised to complete the e-learning courses before the day one workshop. Free e-learning courses were provided to address life cycle thinking and approaches from different perspectives and on various levels. The course material was well designed in the form of short videos and materials to give a glimpse of life cycle thinking from the perspective of business decision-making and policy-making.

On day one of the workshop, Professor Enda Cummins introduced himself and the workshop’s agenda, followed by a welcome presentation by Professor Almudena Hospido, the workshop coordinator. The morning session consisted of life cycle initiatives, environmental sustainability and LCA on the food sector. Unfortunately, the ongoing COVID-19 pandemic barred us from visiting Santiago in person. The first day ended with a social activity, the Pilgrim Way ‘Camiño de Santiago’, a local guide arranged a virtual tour via videos, pictures and it was delightfully remarkable. The virtual tour guide seemed to possess an immense knowledge of the cathedrals. It was marvellous, and we all missed not being present there in person. I definitely wish to visit Santiago when the days are back to normal.

Day two of the workshop consisted of lectures and an interactive session on the environmental sustainability of dairy farms. Before the lunch break, an interesting open session was conducted on how sustainability is managed. Here we formed groups and discussed environmentally sustainable products in food safety, especially the dairy industry. In my team, ESR Rhea came up with a packaging material in the dairy sector, examined it, and gathered relevant information. Finally, all the groups presented their ideas in a short presentation from a consumer awareness perspective.

In the afternoon, another interesting and my favourite session on data mining from KU Leuven took place. Most of the ESRs are interested in applying data mining to their projects and had numerous queries during the sessions. Despite being virtual, the session was engaging and everyone got the chance to ask questions smoothly without any technical interceptions. Overall, the virtual zoom setup of the PROTECT workshop 2 sessions went superb given the current COVID situation. However, still, we dearly miss conference venues, socialising with colleagues and the presenters. As the vaccination rolls out across the world, we are optimistic and hopeful to see life getting back to normal.

PROTECT Workshop 2

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Theme: Food Chain Environmental Sustainability

Hosts: University Santiago de Compostela (USC) & University of Nottingham (UoN) via Zoom

Registration Form: https://forms.gle/HmjevvBFHRFyC3qn6 (Zoom links will be provided upon successful registration and available spaces)

Please Note: Times are in Spanish Standard Time CEST (-1 HR BST/IST)

Day 0 – Individual activity to be carried out between May 17th – 30th

Introductory courses: These free e-learning courses address life cycle thinking and approaches from different perspectives and in various levels of depth: E-learning courses – Life Cycle Initiative
 1.     Introduction to Life Cycle Thinking – COMPULSORY (the certificate dispatched at the end of the course will be used as evidence of its accomplishment) 
 2.     Life Cycle Thinking in business decision making – VOLUNTARY, BUT HIGHLY RECOMMENDED
 3.     Life Cycle Thinking in policy making – VOLUNTARY, BUT HIGHLY RECOMMENDED
Further supplementary information:
 Video related to the dairy sector:
 University of Nottingham Centre for Dairy Science Innovation – 2 min introduction
 Lindhurst Engineering H2AD technology – 3.5 min introduction

Day 1 – 31st May 2021: 9:15 am – 5:30 pm

9:15 am: Registration
9:30 am: Introduction – Prof. Enda Cummins (UCD)
9:35 am: Welcome and presentation of the workshop – Prof. Almudena Hospido (USC)
9:40 am: Invited Speaker –  Llorenç Milà i Canals | UNEP - UN Environment Programme 
 ·      Provisional title: The Life Cycle Initiative – bringing Life Cycle Thinking into the global sustainable development agenda (30 minutes talk + 10 minutes questions)
10:20 am: Invited Speaker – Pierre-Marie Aubert | IDDRI
 ·       Provisional title: EU food value chains and the Farm to Fork strategy (30 minutes talk + 10 minutes questions)
11:00 – 11:30 am: BREAK
11:30 am – 1:00 pm: Food chain environmental sustainability and its evaluation 
 ·       Prof. Rachel Gomes (UoN):  Environmental sustainability and the food chain - Drivers, impacts and opportunities (30 minutes)
 ·       Prof. Almudena Hospido (USC): LCA on food sector – Product perspective (30 minutes)
 ·       Ass. Prof. Sara González-García (USC): LCA on food sector – Diet perspective (30 minutes)
 ·       Q&A section (30 minutes) 
1:00 – 2:00 pm: LUNCH BREAK 
2:00 – 4:00 pm: How sustainability is managed by … 
 ·       … CLUN: Ana González (30 minutes) 
 ·       … ARLA FOODS: Dr. Anna Flysjö (30 minutes)
 ·       … NIZO: Dr. Luanga Nchari (30 minutes)
 ·       Open discussion moderated by Ass. Prof. Becca Ferrari (UoN) (30 minutes)
4:00 – 4:30 pm: Take home message from the day – Prof. Rachel Gomes (UoN)
4:30 – 5:30 pm: Social activity – The pilgrim way “Camiño de Santiago” exploring the concepts more and less known, by means of a presentation that combines videos, maps and live explanations.

Day 2 – 1st June 2021: 9:30 am – 5:00 pm

9:30 – 11.15 am: Exploring environmental sustainability on the dairy farm – (led by Dr Oliver Fisher (UoN / Lindhurst Engineering) and Prof. Rachel Gomes (UoN))
 ·       Overview of dairy farming: sustainable resources and a global perspective
 ·       Developing technologies for dairy farm resource sustainability – H2AD case study
 ·       Interactive session and discussion
 ·       Thinking about R&D to practice and policy
11:15 – 11:30 am (tentative): BREAK 
11:30 am – 1:00 pm: Interactive session on Day 0 with focus on exploring environmental sustainability on the dairy sector … going beyond the dairy farm –(led by Prof. Almudena Hospido (USC) and Ass. Prof. Miguel Mauricio (USC))
1:00 – 1:45 pm: LUNCH BREAK 
1:45 – 4:45 pm: Session on Data Mining – Prof Jan van Impe (KU Leuven) 
4:45 – 5:00 pm: Goodbye Picture & Closing Remarks (all)

PROTECT “Summer” School 2 – Lydia Katsini

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After coming back from the Christmas holidays, the ESRs participated in the first training event of the year, PROTECT “Summer” School 2. The 4-day event was hosted by KU Leuven/BioTeC+ and took place during the last week of January (25th to 28th).

The Summer School was mainly focused on transferable skills and technical training. The first day started off with PROTECT coordinator Prof. Enda Communis (UCD) and Prof. Jan Van Impe (KU Leuven) welcoming the participants and providing a brief overview of the activities to follow. The morning session, dedicated to Knowledge Transfer, included a speech by Mr. Andras Havasi, Corporate Research & Knowledge Transfer Manager from the University of Malta entitled “Fundamentals: a brief overview of what knowledge transfer is about, what opportunities it presents early-stage researchers and what they can expect”. Afterwards, Dr Daniel Buhagiar, CEO and Co-founder of FLASC BV, presented his success story. The afternoon session focused on Dissemination Activities with speakers Ass. Prof. Becca Ferrari, University of Nottingham, Melike Berker, Programme and Project Manager at UoN and Dr Tom Stanton from Nottingham Trent University. The topics covered were “Social media for research management” and the case study “Plastics, Pollution and People. Cross-sector stakeholder engagement and dissemination across multiple platforms”.

The theme of the morning session of the second day was Entrepreneurship and Research by NovaUCD. Invited speakers where Dr Stacey Kelly, Case Manager, Knowledge Transfer, Agriculture, Food and Veterinary Science (NovaUCD), Caroline Gill, Innovation Education Manager (NovaUCD) and Antoine Pajot, Director, AgTech Innovation Centre (NovaUCD). The afternoon session was more technical and oriented towards Data Analysis with Dr Satyajeet Sheetal Bhonsale (KU Leuven/BioTeC+) delivering a lecture on “Uncertainty and uncertainty propagation (in the context of scenario analysis)”.

The following day included a morning session dedicated to Data Analysis as well. PhD researcher Carlos André Muñoz López (KU Leuven/BioTeC+) introduced the ESRs into “Data Mining Fundamentals”. The afternoon session included a speech by Sam Baeten (legal counsel at KU Leuven Research and Development) entitled “Research from a tech transfer perspective”.

The final day of the Summer School covered the topics of Intellectual Property and Research Exploitation. The first speaker was Ivo De Baere, IP Officer at KU Leuven LRD, with a talk on “Intellectual Property Rights: General Introduction & Case Studies”, the second speech was given by Wim Fyen, Investment manager at LRD, highlighting the steps involved “From Idea to Business Plan”. Last but not least, Dr. Rudi Cuyvers (Innovation manager at LRD) explained the need for a thorough “Exploitation plan development”.

As always, it was a nice opportunity for all the PROTECT members to meet, to chat and to have fruitful discussions. The second PROTECT Summer School offered numerous helpful takeaways for all ESRs. We are all looking forward to meeting again, hopefully in person!

Day 2 of PROTECT “Summer” School. ESRs attending NovaUCD’s session on Entrepreneurship and Research.

Publication: Overview of the Potential Impacts of Climate Change on the Microbial Safety of the Dairy Industry by ESR Rodney J. Feliciano, Géraldine Boué and Jeanne-Marie Membré

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Published: 3 December 2020 in Foods 2020.

Abstract: Climate change is expected to affect many different sectors across the food supply chain. The current review paper presents an overview of the effects of climate change on the microbial safety of the dairy supply chain and suggest potential mitigation strategies to limit the impact. Raw milk, the common raw material of dairy products, is vulnerable to climate change, influenced by changes in average temperature and amount of precipitation. This would induce changes in the microbial profile and heat stress in lactating cows, increasing susceptibility to microbial infection and higher levels of microbial contamination. Moreover, climate change affects the entire dairy supply chain and necessitates adaptation of all the current food safety management programs. In particular, the review of current prerequisite programs might be needed as well as revisiting the current microbial specifications of the receiving dairy products and the introduction of new pretreatments with stringent processing regimes. The effects on microbial changes during distribution and consumer handling also would need to be quantified through the use of predictive models. The development of Quantitative Microbial Risk Assessment (QMRA) models, considering the whole farm-to-fork chain to evaluate risk mitigation strategies, will be a key step to prioritize actions towards a climate change resilient dairy industry.

Available at: https://www.mdpi.com/2304-8158/9/12/1794/htm