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		Martin Moench	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		David Bastien	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