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Congress Programm

Scientific Programme > Congress Programme

 

MONDAY 15th, JUNE         
8h30 - 9h00 Registration    Green Poster Session
9h00 - 9h30 Opening session     Social Programme
9h30-10h00

Origin of bacterial spores contaminating foods
CARLIN F, UMR408, Safety and Quality of Vegetables Unit, INRA Avignon (Fr)

  Black Key lectures
10h00-10h30 Recent insights into the phylogeny and systematics of sporeforming Firmicutes.
DE VOS Paul , Laboratory for Microbiology & BCCM/LMG Bacteria collection, University Ghent (Be)
& STACKEBRANDT Erko, German Collection of Microorganisms and cell cultures DSMZ (De) , Braunschweig
  Blue Parallel session
10h30-11h30

Poster session & coffee break including a flash poster presentation

 

  • Characterisation of news spore-forming lactic acid bacteria isolated from poultry farm with probiotic prospective.
    BAYANE Ali
    , Diawara B, Roblain D, Dubois R, Destain J and Thonart P
  • Food borne disease associated with Clostridium perfringens: investigations on exposure assessment.
    WIJNANDS Lucas, Delfgou-van Asch EHM, Van der Meij-Florijn A, De Jonge R and Van Leusden FM
  • Partial characterization of a novel germination-related lipase, LipC, of Bacillus subtilis and its homologs of pathogenic bacilli. Kato S, Masayama A, Terashima T, Hemmi H, Yoshimura T and MORIYMA Ryuichi
  • Microbiota in cocoa beans industrial processing.
    REBELO LIMA Lídia, Van der Velpen V, Wolkers-Rooijackers J, Nout MJR and Zwietering MH
  • Surface contamination of food processing lines by Bacillus cereus spores during cleaning in place procedures.
    SYLLA Yahaya
    , Le Gentil C and Faille C
     
11h30-12h30

"Spore forming bacteria biodiversity and prevalence" session

  • Quantification and identification of psychrotrophic Clostridium sp. spores from vacuum-packaged chilled Brazilian red meat.
    Silva AR, Pacheco-Sanchez CP, Chaves RD and DE MASSAGUER Pilar Rodriguez
  • Prevalence and biodiversity of psychrotrophic bacteria of the Bacillus cereus group from farm to egg product industry : analysis of eggshell surface and pasteurized whole liquid egg products.
    JAN Sophie
    , Brunet N, Techer C, Le Maréchal C, Koné AZ, Grosset N, Cochet MF, Gillard A, Gautier M, Puterflam J and Baron F
  • Alicyclobacillus sp. in samples of apple juice concentrate from argentine companies.
    PALLARES Elsa Nancy
     
           
12h30-14h00 Lunch       
           
14h00-14h30

Germination and outgrowth of Bacillus cereus spores: how to cope with wake up calls in different environments
ABEE T, Food Microbiology Department, University of Wageningen (Nl)

     
14h30-15h00 Predictive microbiology and risk assessment of spore-forming bacteria in food.
AUGUSTIN JC
, Food Microbiology Department, Veterinary School of Maisons-Alfort (Fr)
     
15h00-16H00 "Systems biology" session
  • Array-based transcriptional analysis of Clostridium botulinum/sporogenes during its vegetative cycle, germination process and outgrowth.
    BASSI Daniela
    and Cocconcelli PS
  • Phenotype and transcriptome analysis of the germination and outgrowth phase of sorbic acid-stressed Bacillus cereus ATCC 14579 spores.
    VAN MELIS Clint, Tempelaars MH, Nierop Groot MN, Moezelaar R and Abee T
  • Putative spore germination genes in Clostridial genomes.
    XIAO Yinghua, Francke C, Abee T and Wells-Bennik M
     
16h00-17h15 Poster session & Coffee break      
17h15-18H15 "Quantitative risk assessment : from farm to fork" session
  • Quantitative risk assessment for hazards that arise from non proteolytic Clostridium botulinum in minimally processed dairy-based food.
    MALAKAR Pradeep, Barker GC and Peck MW
  • A quantitative method, based on the analysis of high heat-resistant bacterial spores present in ingredients, to set thermal process (F0 value) in order to guarantee commercial stability of the product.
    Membré JM and VAN ZUYLEN André
  • Strain and population variability in risk assessment of spoilage by bacterial spores
    SMELT Jan
    , Ingoglia C, Bos AP and Brul S
     
           

18h30  
19h00  

Transfer to the conference diner
Cocktail & Conference Dinner

 

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TUESDAY 16th, JUNE

Clostridia : epidemiology, detection methods and incidence of spores in foods/environment.
8h30 - 9h00 Clostridium perfringens
LINDSTROM M
, Department of Food and Environmental hygiene, Faculty of Veterinary Medecine, University of Helsinki (Fi)
 9h00 - 9h30
Clostridium botulinum and botulism
PECK M, Institute of Food Research, Norwich (Uk)
9h30-10h30 "New advances in rapid analysis tools for better control" session
  • PCR identification of toxigenic Bacillus cereus isolates from cow's milk.
    BANYKó Juraj and Vyletĕlová M
  • A mixed-species microarray for tracking spore-forming bacilli in the food chain.
    Caspers MPM, Schuren FHJ, Van Zuijlen ACM, Brul S, Montijn RC, Abee T and KORT Remco
  • Multi-parametric PCR based tools : from natural biodiversity to selection by processes.
    POSTOLLEC Florence, Bonilla S, Hallier S, Thuault D and Sohier D
 10h30-11h30

Poster session & coffee break including a flash poster presentation (from 10h30 to 11h00)

 

  • Thermal resistance of Geobacillus stearothermophilus spores in different food products: green peas, green beans and sweet corn.
    ANDRE Stéphane, LeBa D and Zuber F
  • Thermal inactivation kinetics of Bacillus spores and evaluation of kinetic data using actual temperature-time profile.
    ATAMER Zeynep and Hinrichs J
  • Thermal analysis of Bacillus subtilis spores.
    Champion D, NGUYEN THI MINH Hue, Perrier-Cornet JM and Gervais P
  • Heat resistance of psychrotolerant Bacillus cereus isolates from ready-to-eat/cook food products.
    SAMAPUNDO Simbarashe, Heyndrickx M, Xhaferi R and Devlieghere F
  • Resistance to pulsed UV light of Bacillus subtilis spores causing discoloration defects in breaded meat.
    DE BENITO Amparo
    , Marco S and Tomas D
 11h30-12h30 Pathogen, toxins and food poisoning : what about epidemiology?
  • Emetic toxin production of Bacillus cereus is independent of sporulation, but requires the master sporulation regulator Spo0A.
    LüCKING Genia
    , Dommel MK and Ehling-Schulz M
  • Fnr modulates both carbohydrate catabolism and enterotoxin synthesis under microaerobiosis.
    MESSAOUDI kahina
    , Clavel T, Schmitt P and Duport C
  • Risk profile of Bacillus cereus and public health implications.
    Rajkovic A, UYTTENDAELE Mieke, Dierick K, Samapundo S, Botteldoorn N, Mahillon J and Heyndrickx M
     
 12h30-14h00 Lunch 
     
 14h00-14h30 The use of Bacillus sporeformers as probiotics
CUTTING S, Molecular Microbiology Department, Royal Holloway University of London (Uk)
 14h30-15h00 Bacillus cereus group: genome plasticity for better adaptation
KOLSTØ AB, Microbial Dynamics Laboratory LaMDa, School of Pharmacy, University of Oslo (No)
 15h00-16H00 "Ready to eat food" session
  • Biodiversity of sporulated aerobic bacilli in surimi based products.
    COTON Monika
    , Denis C, Capot P and Coton E
  • The influence of oxygen level on growth and toxin production of a psychrotolerant Bacillus cereus isolate in potato based ready-to-eat food products.
    SAMAPUNDO Simbarashe
    , Everaert H, Wandutu JN and Devlieghere F
  • Modelling of Clostridium perfringens growth during cooling, refrigeration and reheating of beef-in-sauce products.
    SEVRIN JALOUSTRE Séverine, Cornu M, Morelli E, Noel V and Delignette-Muller ML
 16h00-17h10 Poster session & coffee break
 17h10-17H15 Best poster awards 
 17h15-18H15 "Foodborne spoilage microflora and adhesion to equipment surfaces" session
  • Use of high-pressure homogenisation, sodium-benzoate and eugenol for the inhibition of Alicyclobacillus acidoterrestris spores.
    BEVILACQUA Antonio
    , Corbo MR and Sinigaglia M
  • Influence of the mode of contamination on adhesion behaviour of Bacillus atrophaeus spores on porous and non-porous inert surfaces.
    GRAND isabelle
    , Naïtali M, Meylheuc T, Herry JM, Hilaire D, Dane C and Bellon-Fontaine MN
  • Role of BclA protein in adhesion of Bacillus cereus spores and exosporium structuration.
    LEQUETTE Yannick
    , Combrousse T, De Lima Dias T, Lebret V and Faille C
 18h30 Bus to Town Hall Reception
Town Hall Reception
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WEDNESDAY 17, JUNE
  Heat resistance and process optimisation
8h30-9h00 Spore resistance quantification for heat process assessment and optimisation : a never-ending story...
MAFART P, Food Engineering department, Technical university, Quimper (Fr)
9h00-9h30 Industrial applications of strategies to control the risk associated with bacterial heat-resistant spores
MEMBRE JM
, Unilever, Safety and Environmental Assurance centre SEAC, Sharnbrook (Uk)
9h30-10h30
"Spore resistance and process optimisation" session 1
  • Combined effect of lysozyme and nisin at different incubation temperature and mild heat treatment on the time to growth of Bacillus cereus.
    Antolinos V, Ros-Chumillas M, Guevara L, Muñoz M and FERNANDEZ Pablo
  • Inactivation of Geobacillus stearothermophilus spores in milk by microwaves treatment.
    GADONNA-WIDEHEM Pascale,
    Marier D, Fournier L, Onillon E and Laguerre JC
  • Modelling the influence of C18 free fatty acids on Clostridium sporogenes spore heat resistance.
    MVOU LEKOGO Brice, Coroller L, Mafart P and Leguerinel I
10h30-11h15 Poster session & coffee break
11h15-12h30 "Spore resistance and process optimisation" session 2
  • New insights in the Bacillus subtilis spore resistance to UV and ionizing radiation.
    MOELLER Ralf
    , Horneck G, Rettberg P, Mollenkopf HJ, Stackebrandt E and Reitz G
  • Sporicidal activity of a novel preparation of peracetic acid and the influence of coexisting hydrogen peroxide.
    Yamazaki S, Sakamoto JJ, Okano T, Tamura S and TSUCHIDO Tetsuaki
  • Heat inactivation of foodborne bacterial spores in a novel continuous flow micro-heater.
    WELLS BENNIK Marjon
    , Wagendorp A, Joosten H, De Vries Y, De Wit R, Lindner C, Wijsman E and Te Giffel MC
  • Effects of pH and temperature on Paenibacillus macerans heat resistance compared to other Bacillus spp.
    RODRIGUEZ-LOZANO A, Gaze JE
     
12h30-14h00 Lunch 
     
14h00-14h30 Synthesis of the FP6 and FP7 proposals and/or results on sporeforming bacteria in food
MOREAU L, European directorate for research, unit Food Health and Well being, Brussels (Be)
14h30-15h00 On the origin of heterogeneity in preservation resistance of Bacillus spores; advanced from a ‘systems’ analysis of bacterial spore occurrence and outgrowth.
BRUL S, Molecular Biology and Microbial Food Safety, Swammerdam Institute for life Science, University of Amsterdam (Nl)
15h00-16H00 "From new advances in systems biology to strategies for sporeformer contaminants control " session
  • The Role of Spore Coat on Spore Germination.
    CHEUNG Hon-Yeung
    and Cheung SH
  • Resistance, germination properties and proteomic analysis of total and coat proteins of spores of Bacillus cereus strain KBAB4 produced at different temperatures.
    PLANCHON Stella
    , Dargaignaratz C, Bornard I, Broussolle V and Carlin F
  • Lag time variability in individual spores of Clostridium botulinum.
    STRINGER Sandra, Webb MD and Peck MW
16h00 - 16h30
Closing Session Top

   





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