Microbial spoilers in food 2017
28th-29th-30th June - Quimper



Microbial spoilers in food - June 28th - 29th & 30th 2017

Scientific Programme

Previous edition, SPOILERS2013 international scientific symposium attracted 154 participants from 24 countries, with a large participation of the food & diagnostics industries (30% of participants) and contributions from leading academic and technical organizations on the developed topics; all conferences highlighted the widespread interests related to "Microbial Spoilers in Food".

And we expect SPOILERS 2017 toattract  as many participants!

Many internationally renowned key note speakers will be present…

PROVISIONAL PROGRAMME

8:30 - 9:00 Registration
9:00 - 9:20 Opening session
           
 BIODIVERSITY - PART 1 : FUNGAL FOOD SPOILERS
           
9:20 Key Lecture Rob SAMSON The mycobiota of food: the current status of taxonomy and biodiversity Westerdijk Institute
           
10:05 Conference Juliana Lane Paixão dos Santos Occurrence, distribution and contamination levels of heat resistant fungal ascospores during the processing of strawberry purée Ghent University
10:25 - 11:15 Coffee break/Poster session 
11:15 Conference Jan Dijksterhuis   Fungal spores as vehicles for dispersion in space and time Westerdijk Institute
11:35 Conference Panagiotis Skandamis Modelling the growth of fungi associated with spoilage of brioche products using gamma model approach Agricultural University of Athens
11:55 Flash Poster Amélie Vallet-Courbin The wine spoilage yeast Brettanomyces bruxellensis: predicting its tolerance to sulphite treatments using TYPEBRETT test Microflora-ADERA, ISVV, Unité de recherche Œnologie 
12:00   Danièle Sohier MALDI Biotyper® to Identify, Characterize and Track Microbial Spoilers in Food Bruker Daltonics  
12:10   Sylvie Viboud Evaluation of an automatic system for real-time detection and counting bacterial colonies: the ScanStation® system Intersciences  
12:20 - 14:00 Lunch
           
 BIODIVERSITY - PART 2 : BACTERIAL FOOD SPOILERS
           
14:00 Key Lecture Johanna Bjorkröth Interaction between meat spoilage bacteria during growth and in spoiled products  University of Helsinki
           
14:45 Conference Nassima Illikoud Genotypic and phenotypic characterization of the food spoilage bacterium: Brochothrix thermosphacta UMR1014 INRA/Oniris SECALIM
15:05 Conference Davide Porcellato Bacillus cereus sensu lato population uncovered with novel marker gene sequencing approach Norwegian University of Life Sciences
15:25 Conference Simba Samapundo Tracking the sources of psychrotrophic lactic acid bacteria associated with the spoilage of fresh poultry products Ghent University
15:45 - 16:30 Coffee break/Poster session 
16:30 Conference Aurelie Hanin A diverse and dynamic microbial flora in a complex ecosystem: the example of salted anchovies ACTALIA
16:50 Conference Lysiane Fougy New insights into the spoilage activities of bacterial ecosystems in sodium-reduced pork sausages Aérial
17:10 Conference Hermien van Bokhorst-van de Veen Characterization of four Paenibacillus species isolated from pasteurized, chilled ready-to-eat meals Wageningen University & Research
17:30 Flash Poster Aurelien Maillet Sequencing the food factory. Metagenomic to monitor environmental microbiota and spoilage bacteria in food processing plants. The smoked salmon (SS) case study Biofortis Mérieux NutriSciences
17:35 Flash Poster  Elina Säde Unravelling unculturability and metabolic properties of Lactobacillus algidus University of Helsinki
17:40 Flash Poster  Carole Feurer Sensorial and bacterial evolution in vacuum-packed pork during long term storage IFIP
17:45 Flash Poster  Mandeep Kaur Core microbial communities of VP Australian red meat, their spatial and temporal dynamics during storage at different temperatures University of Tasmania
17:50 Welcome cocktail

 

 METHODOLOGY
           
9:00 Key Lecture Emilia Rico Overview of Mould Spoilage of Foods and Beverages: Using the Right Methodology BCN Research Laboratories, Inc
           
9:45 Conference Estelle Chaix Text mining tools for extracting information about microbial biodiversity in food INRA
10:05 Conference Laura Quero Development and application of MALDI-TOF MS for identification of food spoilage fungi LUBEM (UBO)
10:25 - 11:10 Coffee break/Poster session 
11:10 Conference François Bondu Towards a compact instrument to measure the volatile metabolites with submillimeter spectroscopy CNRS / Université Rennes 1
11:30 Conference Masja Nierop Groot Flow cytometry to analyse Penicillium expansum spores at single spore level and impact of matrix, heat treatment and incubation temperature on spore outgrowth Wageningen Food and Biobased Research
11:50 Flash Poster Martin Hebel Determination of the total viable count on fresh meat by a handheld fluorescence spectrometer University of Bonn
11:55 Flash Poster Thomas Brauge Comparison of methods for recovering microorganisms from industrial surface used in the seafood industries ANSES, Laboratory for food safety
12:00   Marie-Pierre Copin 3M™ Petrifilm™ Lactic Acid Bacteria Count (LAB) Plate:  A new method to enumerate lactic acid bacteria  3M  
12:10   Claire Chilton Evaluation of the Soleris yeast and mould detection system compared with ISO method 21527-1 Neogen Europe Ltd  
12:20 - 14:00 Lunch
           
 PHYSIOLOGY AND METABOLISM OF SPOILAGE MICROORGANISMS
           
14:00 Key Lecture Marjon Wells-Bennik Bacterial spores relevant to food spoilage: variation in survival, germination and outgrowth NIZO
           
14:45 Conference Stanley  Brul Antimicrobial resistance and germination mechanisms of bacterial spores Universiteit van Amsterdam  
15:05 Conference Barbara Cardazzo Functional characterization of the blue pigment produced by the food spoiler Pseudomonas fluorescens University of Padua  
15:25 Conference Emilie Gauvry Modelling the temporal heterogeneity of the sporulation in a planktonic culture of Bacillus subtilis  LUBEM (UBO)  
15:45 - 16:30 Coffee break/Posters session 
16:30 Conference Tiffany Malleck Effect of sporulation temperature on spore properties of the thermophilic Moorella thermoacetica CTCPA
16:50 Conference Clarisse Techer The volatilome allows assigning custard cream spoilage to a specific bacterial genus Mixscience
17:10 Conference Wen Juan The awakening of bacterial spores University of Amsterdam
17:35 Flash Poster  Pascal Bonnarme The effect of reduced sodium chloride content on the development of Pseudomonas fluorescens in a Reblochon-like cheese AgroParisTech, INRA
17:40 Flash Poster  Nicolas Nguyen Van Long Modelling the effect of modified atmosphere packaging on conidial germination of filamentous fungi encountered in dairy foods LUBEM (UBO)
17:45 Gala dinner

 

 HOW TO FIGHT SPOILERS?
           
9:00 Key Lecture Frank Devlieghere Packaging as a way to avoid and signal food spoilage University of Gent
           
9:45 Conference Rudi Vogel Dynamics of spoilage microbiota in modified atmosphere packaged meats Technische Universität München
10:05 Flash Poster Stéphane Andre Optimization of pasteurization thermal treatments for acidified canned foods CTCPA
10:10 Flash Poster Marcia Leyva Salas Selection of antifungal lactic acid bacteria strains in dairy models and antifungal molecule identification Science et Technologie du Lait et de l'oeuf, INRA
10:15 Flash Poster Roberto Grau Development of metal nanoparticles to fight sessile and planktonic food spoilers Universidad nacional de Rosario - CONICET
10:20 Flash Poster Alessandra Regina da Silva Inactivation of Bacillus subtilis, Bacillus coagulans, Zygoasaccharomyces bailii and Listeria monocytogenes by commercial sanitizers LABTERMO
10:25 Flash Poster Maik Hilgarth Assertiveness of Lactococcus piscium, a novel bioprotective organism for competitive exclusion Department of Technische Mikrobiologie, TU München
10:30 - 11:15 Coffee break/Posters session 
11:15 Conference Miloslava Kavkova The anti-clostridial effect of lactococci adjunct cultures in Dutch - type low scalded cheese: from selection to application Dairy Research Institute Ltd.
11:35 Conference Lucille Garnier Development of antifungal ingredients for dairy products: from in vitro screening to pilot-scale applications LUBEM (UBO)
11:55 Conference Irena  Soljic Influence of pH, fat content and type of fat on the effectivity of sorbic acid in fat based structured food products University of Gent
12:15   to be confirmed Fast and specific detection of Alicyclobacillus in drinks: CyFlow® Cube 6 & Flow VIT® Alicyclobacillus Sysmex  
12:25   Vincent Ulvé A New PCR-based Method for the Quantification of Brettanomyces and the Identification of Spoilage in Wine. Pall GeneDisc Technologies  
12:35 - 14:00 Lunch
           
 HOW TO FIGHT SPOILERS?
           
14:00 Key Lecture Paw Dalgaard Evaluation and management of microbial spoilage in the aquatic food industry National Food Institute, Technical University of Denmark 
           
14:45 Conference Yvan Le Marc Application of Predictive Models for Process Design, Product Formulation and Shelf Life Determination Considering Microbial Spoilage ADRIA  
15:05 Conference Hermien van Bokhorst-van de Veen Inactivation of three different Penicillium spp. fruit juice isolates by chemical and physical treatments  Wageningen University & Research  
15:25 Conference Clément Trunet Discriminating inactivated Bacillus spores from germinated spores in unfavorable conditions after heat treatment LUBEM (UBO)  
           
15:45 Awards and Closing session
16:20 Farewell refreshments

 

Rob SAMSON

The mycobiota of food:
the current status of taxonomy and biodiversity

 

 

Emilia RICO

Overview of Mould Spoilage of Foods and Beverages:
Using the Right Methodology

 

 

Paw DALGAARD

 Evaluation and management of microbial spoilage
in the aquatic food industry

         

Johanna BJÖRKROTH

Interaction between meat spoilage bacteria
during growth and in spoiled products

 

 

Marjon WELLS BENNIK

Bacterial spores relevant to food spoilage:
variation in survival, germination and outgrowth

 

Frank DEVLIEGHERE

 Packaging as a way to avoid and signal food spoilage

 



facebook link twitter link