Food Safety & Gut Health Training, Bruges 2020

Food Safety & Gut Health Training in Bruges, Belgium

Dates: February 25-28, 2020

Scope of the seminarFocus on Food Safety trends including zoonoses Salmonella, Campylobacter and antimicrobial resistance in the poultry production chain.

As well as Gut Health issues such as the latest on coccidiosis control trends, dealing with bacterial enteritis and managing gut health issues and their consequences.

Language: English | Location: Novotel Brugge Centrum, Belgium.

Tuesday, February 25, 2020

Fundamentals of Gut Health in Poultry

Morning session:

  • Intestinal tract in poultry: anatomy, physiology, microbiota, normal functions and special features
  • Necrotic and Bacterial enteritis: contributing factors
  • Coccidiosis: important disease in poultry
  • Coccidiosis prevention tools, how to make sound anticoccidial programs

Afternoon Session:

  • Broiler signals / farm management to optimize gut health
  • Early Feeding how it affects intestinal health
  • Feed quality: effect of antinutritional factors and feed structure
  • Consequences of bad gut health: footpad lesions and slaughterhouse condemnations

Wednesday, February 26, 2020

Fundamentals of Gut Health in Poultry

Morning Session:

  • Gut health management: growth promotors and alternative solutions
  • How to fight AMR and reduce AMU : practical solutions
  • Interactive workshop: Gut Health Management, coccidiosis: vaccines and anticoccidials, Antibiotics, Additives

Afternoon Session at Poulpharm Laboratory (Izegem):

  • Scoring systems for coccidiosis and bacterial enteritis
  • Practical session broilers:  necropsy / lesion scoring coccidiosis and gut health / footpad scoring

Thursday, February 27, 2020

Essentials of Poultry Food Safety

Morning Session: 

  • Introduction: Importance of zoonoses in poultry production
  • All you need to know about Salmonella infections in poultry and how to control it
  • Campylobacter: important pathogen in both human and chickens?
  • Scandals and crisis communication in the poultry industry
  • How to track Salmonella through-out the food chain – part 1

Afternoon Session:

  • Broiler farm visit
  • Practical session: Farm approach on Salmonella and correct sampling methods

Friday, February 28, 2020

Essentials of Poultry Food Safety

Morning session:

  • How to track Salmonella throughout the food chain – part 2
  • Link between antimicrobial resistance and animal welfare
  • Residues and contaminants – what do they mean and do we approach them right?
  • Salmonella control programs – who has the winning strategy?

Afternoon Session:

  • Visit National Laboratory for Food Safety (FASFC)
  • Introduction on national control institute of food safety of the food chain
  • Diagnostic tests for Salmonella , Campylobacter and Antimicrobial resistance – current tools and its limits
  • Walkthrough on laboratory practices for food safety
  • Wrap up and certificates


4-day Food Safety & Gut Health: € 1950

2-day Gut Health Seminar: € 1000

2-day Food Safety Seminar: € 1000

Dinner & Hotel per day: € 150*

Pricing is VAT excluded
Payment details

Attendees are welcome to book their accommodation through us with our group-rate up to 2 weeks before the event.

*Hotel rates are subject to change due to the high demand during high season.

For more information, contact:

Tiago, Prucha, DVM
+351 917443901

This training will be accredited training points by the Flemish Veterinary Board.