Tue. Nov 19th, 2019

Contamination of fishery products by microplastics, in the Canary Islands Food Safety Veterinary Congress – La Provincia


He IV Veterinary Congress of Food Safety of the Canary Islands, which will be held on November 15 and 16 in the Alfredo Kraus Auditorium Las Palmas de Gran Canaria, will discuss among other topics the introduction of food that is a novelty in food security. In particular, the consumption of algae, insects and also the contamination by microplastics in marine products will be addressed.

This edition will discuss various issues of interest in the food sector such as the production of fermented products, the healing of meats or low temperature cooking, as they are procedures that are being extended in collective restoration.

Another important aspect to be addressed is the impact of the increase in pollution of the marine environment and its direct impact on the food chain, such as the appearance of microplastics in fishery products.

In this IV Veterinary Congress of Food Safety of the Canary Islands, organized by the two professional associations of the Archipelago, will also discuss other emerging risks and new regulations in the sector.

In the previous edition, more than 120 professionals who work in the Public Administration and in the private sector met, within company quality departments, in laboratories or as external food safety consultants.

Consumption models in society are evolving rapidly, consumers are increasingly select with their decisions: long-term health, environmental commitment, animal welfare or ethical concepts of origin. In this sense, food is vital in improving the health of consumers and society in general.

Eleven speakers

The eleven speakers of this congress are Jorge Diógene Fadini, a graduate in Biology (Central University of Barcelona) and a Doctorate in Fundamental and Applied Toxicology (Université Paris 7, France); José Miguel Mulet Salort, a graduate in Chemistry and a PhD in Biochemistry and Molecular Biology from the University of Valencia; Ethel Eljarrat Esebag, scientific researcher at the Institute of Environmental Diagnosis and Water Studies (IDAEA) of the CSIC; María de la Montaña Cámara Hurtado, Doctor of Pharmacy and expert of the Science and Food Analysis Program of the UCM (1992); Igor Hernández Ochoa, researcher, doctor in Biology and a degree in Technical Biology and in Food Science and Technology; Pedro Rivero Ramos, student of the last year of the Degree in Human Nutrition and Dietetics at the University of Northumbria in Newcastle and responsible for the blog www.futureandfood.com; Lara Morán Lobato, a graduate in Biology and a doctor in the program of Medicine, Health and Animal Production and Food Science, from the University of León (ULE); Ignacio Hernández Carrero, PhD in Biological Sciences from the University of Malaga and Professor of Ecology at the Faculty of Marine and Environmental Sciences of the University of Cádiz; Ana Teresa Lobato Font, graduated in Gastronomy and Culinary Arts from the University of Mondragón (Basque Culinary Center) and master in Food Development and Innovation from the University of Barcelona; Imanol Jaka, butcher, graduated in Marketing and founder of the meat distribution company Txogitxu, and Borja Conde, chef of the Orthidal distribution company.

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