Poster session A Fermentation

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Day 1 Monday September 1st
WELCOME ADDRESS
9.15
Crombie suite
Chair: Professor Wilhelm Holzapfel, Dr Norval Strachan & Iain
Ogden
Opening address
9.15 - 9.25
Crombie suite
Chair: Professor Wilhelm Holzapfel, Dr Norval Strachan & Iain
Ogden
Professor C Duncan Rice, Principal and Vice Chancellor, University of Aberdeen
Pam Whittle, Director of Public Health & Wellbeing, Scottish Government
Invited plenaries
9.25-11.00
Crombie suite
Chair: Professor Wilhelm Holzapfel & Dr Norval Strachan
Opening session and welcome
Plen1
Microbiological Safety of Fresh Vegetables and Fruits
Larry Beuchat
Plen2
Functional micro-organisms for functional food quality
Marco Gobbetti
Plen3
Role of EFSA in the European food safety system: focus on microbiological risk
assessment
Bart Sangster
Coffee
11.00-11.30
Exhibition Hall
PARALLEL SESSIONS
11.30-13.15
various
Traditional Food Fermentation 1
11.30-13.15
Crombie suite
Chair: Professor Eugenio Parente & Dr Margarita Medina
A1
Microbial Interactions in Fruits and Beans of Natural Brazilian Coffee (Coffea arabica)
Cristina Silva, Luis Batista, Lucas Abreu, Eustaquio Dias, Rosane Schwan
A2
Kinetics of Growth and Flavour Metabolite Production by Meat-born Staphylococci in View
of Sausage Fermentation
Frédéric Ravyts, Ken D'Hondt, Luc De Vuyst, Frédéric Leroy
A3
Refrigerated Storage of Raw Milk for Trentingrana Production: Microbiological Effects
Elena Franciosi, Luca Settanni, Elisa Poznanski, Agostino Cavazza
A4
Microbial Succession during Peanut and Rice Fermentation Assessed by Plating and by
PCR-Denaturing Gradient Gel Electrophoresis analysis.
Rosane Schwan, Cintia Ramos, Euziclei Almeida, Patricia Cardoso
A5
Biofilm Formation by Staphylococcus equorum, a High Genetic Diversity Species
Dominant in Naturally Fermented Sausages and Small-Scale Manufacturing Plants
Isabelle Lebert, Sabine Leroy, Jean-Paul Chacornac, Patrick Chavant, Thierry Bernardi,
Régine Talon
A6
Tina Wood Vat Biofilm : a Safe and Highly Efficient Lactic Acid Bacteria Delivering
System in PDO Ragusano Cheese Making
Sylvie Lortal, Analisa Di Blasi, MArie Noelle Madec, Concetta Carnemolla, Laura
Tuminello, GAelle Tanguy, Jacques Fauquant, Stefania Carpino, Patricia Campo,
Giuseppe Licitra
A7
Colony Spreading on Semi-Solid Surfaces in Staphylococcus xylosus
Emilie Dordet-Frisoni, Brigitte Gaillard-Martini, Regine Talon, Sabine Leroy
Biotoxins
11.30-13.15
Room 18
Chair: Professor Per Einar Granum & Professor Mike Peck
B1
_Bacillus_ spp. toxins involved in foodborne disease.
Lotte Stenfors Arnesen, Per Einar Granum
B2
Clostridium botulinum and its Neurotoxins
Michael Peck
B3
What Is The Potential For Toxin Formation By Non-Proteolytic Clostridium botulinum In
Short Shelf-life Chilled Foods?
Sandra Stringer, Kaarin Goodburn, Roy Betts, Michael Peck
B4
Endospores of two food-borne Bacillus pathogens survive a human gastro-intestinal tract
simulation
Elizabeth Hillhouse, Peter Coote, Clive Blackburn, Peter McClure
B5
Characterisation and Comparison of Staphylococcus aureus from Chicken, Pig and Beef
Carcasses
Hans Lindmark, Erika Collin, Anika Neskovic, Karolin Bergenstråle, Mats Lindblad,
Roland Lindqvist
B6
First Use of Quantitative Mass Spectrometry for Staphylococcal Enterotoxin A Detection
in Cheese
Jacques Antoine Hennekinne, Virginie Brun, Véronique Deperrois, Sylviane Dragacci,
Marie-Laure De Buyser
Predictive Microbiology - making a difference 1
11.30-13.15
Gordon A
Chair: Professor Tom McMeekin & Professor George Nychas
C1
Microbial Responses Viewer (MRV): A New Database of Microbial Responses to Food
Environments derived from ComBase
Shige Koseki
C2
Mathematical Modelling Methodologies in Predictive Food Microbiology: a SWOT
Analysis
Jordi Ferrer, Clara Prats, Daniel López, Josep Vives-Rego
C3
Modelling the inactivation of Bacillus subtilis spores ATCC 9732 as affected by
temperature and rotational shear stress
Pilar Massaguer, Salatir Rodrigues Jr.
C4
A new predictive dynamic model describing the effect of the chilling temperature and the
convective heat transfer coefficient on bacterial growth
Hana Ben Yaghlene, Ivan Leguerinel, Moktar Hamdi, Pierre Mafart
C5
Development And Validation Of Predictive Models To Quantify The Effect Of Water
Activity And Temperature On The Growth And OTA Production Of Two Aspergillus
Carbonarius Strains In Three Different Growth Media
Pantelis I. Natskoulis, Efstathios Z. Panagou, Chrysoula C. Tassou, Apostolos E.
Spiropoulos, Naresh Magan
C6
Development And Validation Of A Microbial Time Temperature Indicator For Shelf Life
Control Of Chilled Foods
Kostas Koutsoumanis, Chariklia Vaikousi, Costas Biliaderis
C7
Predictive Modelling: Models for the growth of Listeria monocytogenes and Listeria
innocua with respect to inoculum size, pH, aw, temperature and weak acids.
Ronald Lambert, Eva Bidlas
Hygienic Design
11.30-13.15
Gordon B
Chair: Professor Joanna Verran
D1
Surface Properties as Affected by Bacillus cereus Sporulation Conditions
Manuela Del Torre, Massimiliano Spaziani, Sabrina Pacor, Mara Stecchini
D2
The effect of defined surface topography on the retention of microorganisms
Adele Packer, Joanna Verran, Kathyrn Whitehead, Peter Kelly
D3
The Effect of Silver as Antimicrobial Additive in Conveyor Belt on Survival of Listeria
monocytogenes
Naiyana Chaititemwong, Wilma Hazeleger, Rijkelt Beumer
D4
Biofilm formation by Listeria monocytogenes on food-soiled stainless steel surfaces and
resistance to sanitizers under conditions simulating food processing
Sofia Poimenidou, Vasiliki Satmari, Charalambia Belessi, Eleftherios Drosinos, Panagiotis
Skandamis
D5
The detection of food soils and cells on stainless steel using industrial and analytical
methods
Kathryn Whitehead, Joanna Verran
D6
Factors Affecting the Presence of E. Coli O157:H7 on Inert Surfaces of Meat Processing
Environments
Nesrine Marouani-Gadri, Brigitte Carpentier
D7
Towards more realistic assessment of surface hygiene and cleanability
Joanna Verran
Produce Safety: Current Issues and Future Challenges
11.30-13.15
Fleming
Chair: Dr James Lindsay & Professor Frank Devlieghere
E1
Reduction of E. coli and Campylobacter on the Surface and within Iceberg Lettuce
Experimentally Irrigated with Heavily Contaminated Water
Gro S. Johannessen, Elin Reitehaug, Marte Monshaugen, Marianne Økland, Ingun
Tryland
E2
Survey analysis of Microbiological Contamination in the Fresh Vegetables Food Chain
and the associated Relative Risk to Consumers
Annemarie Pielaat, Lucas Wijnands
E3
Identification of Salmonella Genes Required for Persistence on Stored Lettuce Leaves
Yulia Kroupitski, Riky Pinto, Shlomo Sela
E4
Tracking zoonotic pathogen interaction with biofilms and stomata on salad leaves
Bill Keevil, Sarah Warnes, Arinder Sihota, Jenny Warner
E5
Fresh-cut Product Sanitation and Wash Water Disinfection: Problems and Solutions
Ana Allende, Maria V. Selma, Francisco López-Gálvez, Maria I. Gil
E6
Microbiological Study of Fresh Herbs from Retail Premises Uncovers an International
Outbreak of Salmonellosis.
Nicola Elviss, Christine Little, Satnam Sagoo, Lorenzo Pezzoli, Elizabeth De Pinna, John
Threlfall
E7
The Ecology of Enteric Pathogens on Leafy Vegetables: Life away from Home
Maria Brandl
Lunch
13.15-14.30
Exhibition Hall
bioMérieux satellite session
14.30 - 15.30 Gordon B
"A revolution in Food Quality and Safety testing :
- The detection of Foodborne pathogens reaches new heights with an exciting and
novel Bacteriophage detection method from bioMérieux
- With the addition of two new assays to the TEMPO ® range (for Staphylocoocus
aureus and lactic acid bacteria), we will present real data from recent evaluations
of TEMPO® and demonstrate how simply these laboratories have been able to get
the system into routine use"
Poster session A Fermentation
14.30-15.45
Exhibition Hall
P A1
Screening of lactic acid bacteria isolated from cassava for antimicrobial activity with
particular reference to inhibitory activity against Salmonella spp.
Amara Anyogu, Jane Sutherland
P A2
Baseline Assessment of Cassava ‘fufu’ (Wet and Cooked) At Different Processing
Centres Within South West Nigeria
Obadina Adewale, Oyewole Olusola, Sanni Lateef, Tomlins Keith, Westby Andrew
P A3
Identification and Characterization of Predominant Lactic Acid Bacteria in Fermented Rice
Noodle Starters and Lactobacillus guizhouensis sp. nov.
Yong Yang, Qiujin Zhu, Wenyi Tao, Yanhe Ma, Yan Zeng
P A4
The role of rice fibre in stimulating the in vitro growth of human faecal flora and probiotics
W.M.A.D.B. FERNANDO, C.S Brennan, K.K.D.S Ranaweera, A Bamunuarachchi
P A5
The microbial ecology of cocoa bean fermentation using different fermentation methods in
southwest Nigeria
Aroyeun S.O., Ikenebomeh M.J., Ajisola B.E, Olubamiwa O, Adebowale S
P A6
Comparative Subproteomic Analysis of the Cytoplasm and Cell Envelope from Planktonic
and Sessile Cells of Staphylococcus xylosus C2a
Stella Planchon, Mickaël Desvaux, Ingrid Chafsey, Christophe Chambon, Sabine Leroy,
Michel Hébraud, Régine Talon
P A7
Comparative effect of indigenous versus bakers’ yeast on functional properties of sour
maize meal
Mojisola Edema, Abiodun Sanni
P A8
Identification of Yeasts and Moulds in Traditional Kopanisti Cheese
Seniz Karabiyikli, Mehmet Karapinar
P A9
Traditional Processing, Microbial and Chemical Changes During Fermentation of Malwa,
a Ugandan Fermented Millet Beverage
Sean Birungi, Martin Ahimbisibwe, James Semanda, Charles Muyanja
P A10
Bulgarian boza is a rich source of bacteriocin-producing and probiotic lactic acid bacteria the renaissance of traditional fermented foods.
Svetoslav Todorov, Carol Van Reenen, M.B. Wachsman, I. Wiid, Leon Dicks, Wilhelm
Holzapfel
P A11
Identification And Enzyme Profile Of Yeasts Isolated From Ogi – A Fermented Weaning
Food
Mobolaji Omemu, O.B. Oyewole, M.O. Bankole
P A12
Spontaneous and inoculated fermentation of gabiroba (Campomanesia pubescens) pulp
Rosane Schwan, Whasley Duarte, Disney Dias, Ivani Gervásio
P A13
Direct Analysis of the Microbial Populations in Traditional Greek Cheeses
Kalliopi Rantsiou, Manuela Giordano, Rolle Luca, Theodoros Varzakas, Luca Cocolin
P A14
Biodiversity of Coagulase-Negative Staphylococci in French Cheeses, Dry Fermented
Sausages, Processing Environments and Clinical Samples
Emmanuel Coton, Marie-Hélène Desmonts, Emmanuel Jamet, Souad Christieans, PierreYves Donnio, Monika Coton, Isabelle Lebert, Sabine Leroy, Régine Talon
P A15
Enterotoxins And Emetic Toxins Productions By Bacillus cereus And Other Species Of
Bacillus Isolated From Soumbala And Bikalga, African Alkaline Fermented Food
condiments
Labia Irene Ivette Ouoba, Line Thorsen, Alan Varnam, Jane Sutherland
P A16
Changes of Total Viable and Presumptive Mesophilic Lactic Acid Bacteria Counts in
Vacuum Packed Chorizo (a Dry Fermented Sausage) During Storage at Different
Temperatures
Beatriz Fonseca, Inés Peña, Javier Mateo, José María Zumalacárregui
P A17
Molecular Identification of the Indigenous Lactic Acid Bacteria (LAB) in the Bolona
Cheese from the Islands of Capo Verde
Valentina Alessandria, Paola Dolci, Alessandra Dalmasso, Daniele Pattono, Giuseppe
Quaranta, Luca Cocolin
P A18
Determination of the Behavior of Aspergillus niger Lipases Isolated From Different
Substrates in Peanut Oil
Zeynep Dilek Heperkan, Ulku Uras
P A19
Use Of Probiotic Lactic Acid Bacteria As Starter Cultures In Spanish-Style Green Olive
Fermentation And Determination Of Their Survival Using PFGE
Eleftherios Saravanos, Dafni Kagli, Georgia Zoumpopoulou, Efstathios Panagou,
Chrysoula Tassou
P A20
Survival of Escherichia coli, Staphylococcus aureus, Bacillus cereus and Listeria innocua
During Refrigerated Storage of ‘Şalgam’ Juice-A Traditional Fermented Turkish Beverage
Ayse Baysal, Sebnem Harsa
P A21
An Experimental Work on the Enumeration of Micro-organisms in Cocoa Powder via
Comparison with Direct Microscopy and Conventional Dilution Method
Begum Elibal, Hatice Beste Yildiz, Mehmet Baris Ates, Zeynep Dilek Heperkan
P A22
Potential Use of Leuconostoc lactis Isolated From Fermented Broken Rice As A Single
Starter Culture For Small-Scale Production Of Thai Fermented Rice Noodle
Supannikar Sribuathong, Sudsai Trevanich
P A23
The Influence of Tempeh Products on Human Intestinal Microflora in Two Gastrointestinal
Track Models
Maciej Kuligowski, Jacek Nowak
P A24
The Influence of Bean and Soybean Pretreatment on the Quality of Tempeh Products
Maciej Kuligowski, Jacek Nowak
P A25
PCR-DGGE of the Microbial Diversity and Succession during the Manufacture and
Ripening of Castelmagno PDO Cheese in Winter Valley Floor Production
Paola Dolci, Valentina Alessandria, Kalliopi Rantsiou, Luca Cocolin
P A26
Production of Beta-galactosidase by Rhizomucor sp. in Solid-State Fermentation Systems
Canan Tari, Fatma Isik Ustok, Bengi Hakguder, Sebnem Harsa
P A27
Recovery of endo-polygalacturonase activity in recombinant wine strains of
Saccharomyces cerevisiae
Herine van Wyk, Benoit Divol, Pierre van Rensburg
P A28
Engineering of a wine yeast strain for reduced alcohol production.
Danie Malherbe, Benoit Divol, Maret du Toit, Sakkie Pretorius, Pierre van Rensburg
P A29
Improved acidic beverage product obtained by fermentation of sweet agave sap, using
mixed cultures of selected lactobacilli. Lazo-Zamalloa Oxana, Trejo-Estrada Sergio R,
Morales-Chávez Janet, Ruiz Leal Javier
Oxana Lazo, Sergio Trejo, Janet Morales, Javier Ruiz
P A30
Characterization of the Microbiota of Three Traditional Fermented Beverages from
Eastern European Countries
Maria Morea, Vincenzina Fusco, Federico Baruzzi, Grazia Marina Quero, Pier Sandro
Cocconcelli, Mehlika Borcakli, Fabrizio Cappa, Tarik Ozturk
P A31
Molecular and Physiological Characterization of Pichia fermentans Strains Naturally
Occurring in Boza
Leonardo Caputo, Caterina Monopoli, Laura Quintieri, Vincenzina Fusco, Maria Morea
P A32
Roles of Urea and Ammonium Sulphate in the Fermentation of Cassava Bagasse with
Rhizopus oryzae
Catur Sriherwanto, Cornelia Koob, Bernward Bisping
P A33
Microbiological and Physicochemical Changes in Green Olives’ Fermentation
Teresa Cavaco, Nelma Gaspar, Celia Quintas
P A34
Degradation of alpha-Galactosides by Tempe Fermentation
Cornelia Koob, Katharina Kranz, Bernward Bisping
P A35
Preliminary Screening for Probiotic Strains of Lactic Acid Bacteria Isolated from
Fermented Soy Bean (Thua nao) in Thailand
Wanchai Panthavee, Sirinan Shompoosang
P A36
Isolation And Identification Of Microflora From Budu, An Indigenous Fermented Fish
Sauce Of Malaysia
Sim Kheng YUen, Chye Fook Yee, Anton Ann
P A37
Microbiological Diversity of Spontaneous Fermentation of Bambangan (Mangifera
pajang), A Traditional Fermented Fruit from Northern Borneo
Seng Yee Chin, Anton Ann, Fook Yee Chye
P A38
Lactic Starter and Killer Yeast for the Production of Kimchi, Sauerkraut and Other
Fermented Vegetables without Pasteurisation.
Tony Savard
P A39
Diversity Of Lactic Acid Bacteria In Artisanal Raw Milk Cheeses As Studied By PCRDenaturing Gradient Gel Electrophoresis (PCR-DGGE)
Bruno Pot, Johan Goris, Koenraad Van Hoorde, Peter Vandamme, Geert Huys, Luc
Vauterin
P A40
Bottom and top-fermenting industrial strains of Saccharomyces cerevisiae: Searching for
FLO genes polymorphism
Anna Misiewicz, Sylwia Wróblewska-Kabba, Anna Dzielakowska, Maria Spera
P A41
Molecular and biochemical characterization of Oenococcus oeni strains isolated from an
Italian wine (Malvasia nera).
Maria Stella Cappello, Debora Stefani, Antonio Logrieco, Giacomo Zapparoli
P A42
Effect of Lactic Acid Bacteria In Tempeh Fermentation
Chatchai Kitipornchai, Wayoon Poonperm, Sakunnee Bovonsombut
P A43
Influence on the microbial effect of sodium nitrite in raw fermented sausage
Jan Kabisch, Wolfgang Rödel, Rainer Scheuer, Manfred Gareis
P A45
Folate Production by Lactobacillus Occuring in Traditional Dairy Products in Iran as a
Potential Probiotic Property
Maryam Ghobadi Dana, Ali Hatef Salmanian, Bagher Yakhchali
P A46
Research protocol to evaluate and improve yanyanku process in Benin
Paulin Azokpoka, Joseph D. Hounhouigan, Mathurin C. Nago, Mogens Jakobsen
P A47
Factors That May Influence Cassava Softening During Natural Fermentation
Brigitte Awamaria, Labia Irene Ouoba, Jane P. Sutherland
P A48
Biogenic amines and their precursor amino acids monitored during the fermentation of
pork sausages
Mariluz Latorre-Moratalla, Sara Bover-Cid, Teresa Veciana-Nogués, M.Carmen VidalCarou
Poster session B Biological Toxins
14.30-15.45
Exhibition Hall
P B1
Incidence Of Fusarium Species And Fumonisin On Maize (Zea mays L) In Nigeria
Clement Afolabi, Ephraim Ekpo, Ranajit Bandyopadhyay
P B2
Cereulide Toxin Formation Delay Caused By A Specific Class Of Food Emulsifiers
Elrike Frenzel, Monica Dommel, Claudia Blöchinger, Simone Müller-Hellwig, Monika
Ehling-Schulz
P B4
Construction and Expression of a Synthetic Single-Chain Variable Domain Antibody
against Mycotoxin Deoxynivalenol in Pichia Pastoris
Hyun-Joo Chang, Sung-Wook Choi, Nari Lee, Hyang Sook Chun
P B5
Safety Evaluation of Deoxynivalenol, a Fusarium Mycotoxin, in Food
Hyang Sook Chun, Hyun Ee Ok, Hyun-Joo Chang, Sung Wook Choi, Jong Ok Lee, Keum
Soon Oh
P B6
Antimicrobial Activity Of Lactic Acid Bacteria Of Oenological Origin
Caroline Knoll, Benoit Divol, Maret du Toit
P B7
Public Health Implications Of Foodborne Bacillus Cereus And Its Toxins
Andreja Rajkovic, Mieke Uyttendaele, Marc Heyndrickx, Katelijne Dierick, Jacques
Mahillon
P B8
Contamination Mycotoxins in Poultry Feeds of Thailand Collected from 2003-2007
Pilai Kavisarasai, Kingkaew Charoenpornsook, Sutthiporn Piriyayon
Poster session C Modelling
14.30-15.45
Exhibition Hall
P C1
Influence of Different Storage Temperatures on Alicyclobacillus acidoterrestris CRA 7152
Growth Parameters in Hot-filled Orange Juice
Ana Claúdia Spinelli, Anderson Sant´Ana, Salatir Rodrigues Jr., Pilar Massaguer
P C2
Growth of Geotrichum Candidum: A Quantitative Characterization of the Temperature
Effect
Lubomir Valik, Denisa Liptakova, Anna Hudecova
P C3
Detection and Enumeration of Enterococci in Traditional Ice-Cream with Reference
Method and It’s Correlation with Impedance-Splitting Method and Designing Their
Mathematical Pattern
Ali Fazlara, Siavash Maktabi, Ashrafossadat Noori
P C4
Modeling the influence of free fatty acids on bacterial spore heat resistance
Brice Mvou Lekogo, Louis Coroller, Pierre Mafart, Ivan Leguérinel
P C5
Evaluation Of The Low Density Polyethylene Packages Sterilized With Hydrogen
Peroxide And Ultraviolet Radiation
Claudio Fernandes Cardoso, José de Assis Fonseca Faria, Eduardo Henrique Miranda
Walter
P C6
Growth modelling of Lactobacillus rhamnosus GG: a comparison of some temperature
models
Lubomir Valik, Alzbeta Medvedova, Michal Cizniar
P C7
Quantifying Non Thermal Inactivation of Listeria Monocytogenes in a Traditional Greek
Soft Cheese “Katiki”
Marios Mataragas, Anna Lazaridou, Virginia Stergiou, Efstathios Panagou, Panagiotis
Skandamis, Eleftherios Drosinos, George-John Nychas
P C8
Modeling the Growth of Listeria monocytogenes in UHT Cream
Adriana Lobacz
P C9
Modelling the Effect of Temperature on the Growth of Listeria monocytogenes on
Commercial Beef Bologna and Frankfurters
Ifigenia Geornaras, Yvan Le Marc, Yohan Yoon, Ioanna Barmpalia-Davis, Ajay Jha,
Michelle Mora, József Baranyi, John Sofos
P C10
Predicting The Effects Of Temperature And Background Competitive Flora On The
Growth Of Listeria monocytogenes On Commercial Turkey Frankfurters
Yvan Le Marc, Ifigenia Geornaras, Ioanna Barmpalia-Davis, Yohan Yoon, József Baranyi,
John Sofos
P C11
A Comparative Study of the Use of an Electronic Particle Analyser and a Flow Cytometer
to Assess the Changes of Cell Size Distributions of Saccharomyces cerevisiae var.
bayanus During Aerobic and Anaerobic Growth in Batch Cultures
Marta Ginovart, Rosa Carbo, Anna Gras, Xavier Portell, Josep Vives-Rego
P C12
Validation of Listeria Predictive growth Model with Italian Meat Product
Elena Cosciani Cunico, Emanuela Bonometti, Guido Finazzi
P C13
Experimental versus Predicted Growth of L. Monocytogenes and Lactic Acid Bacteria in
Meat Products
Sara Bover-Cid, Anna Jofré, Teresa Aymerich, Margarita Garriga
P C14
Development of an animal protein-free culture medium for bifidobacteria.
Martina Šmehilová, Sona Dubná, Vojtech Rada, Eva Tománková, Ivana Homutová
P C15
Growth modelling of Listeria monocytogenes in smoked salmon
Sapna Chitlapilly Dass, Nissreen Abu-Ghannam, Enda J Cummins
P C16
Computer simulation of water activity in foods
Olivier Couvert, Véronique Huchet, Thibaud De Broucker, Florence Postollec, Danièle
Sohier, Dominique Thuault
P C17
Modelling the texture effect on growth of Listeria monocytogenes in gelatine media.
Florence Postollec, Olivier Couvert, Thibaud De Broucker, Danièle Sohier, Dominique
Thuault
P C18
Kinetic growth behaviour of isolate Brochothrix thermosphacta in ice cream mix under
various frozen and chill conditions
Nick Johnson, Aneta Linka, Jacqueline Harkema
P C19
Network analysis of the effect of the age on the transcriptional pattern of Escherichia coli
during lag phase
Carmen Pin, Matthew Rolfe, Jay Hinton, Mike Peck, Jozsef Baranyi
P C20
Impact Of Testing Accuracy On Incentive Mechanisms For Food Safety: Optimal Control
Actions For Mycobacterium Avium In The Pork Supply Chain
Coen van Wagenberg, Gé Backus, Bert Urlings, Jack van der Vorst
P C21
Loss Of Culturability In E. coli Populations In Broth Culture Subjected To Fluctuating
Temperature And Osmotic Conditions Relevant To Australian Carcase Chilling Processes
Lyndal Mellefont, Tom Ross
P C22
Growth of infant faecal bacteria on prebiotics
Eva Tomankova, Vojtech Rada, Jiri Nevoral, Vera Bunesova, Martina Smehilova
P C23
Modeling of Staphylococcus epidermidis Adherence to Stainless Steel in Milk Flow
System
Jarmila Schlegelova, Martina Holasova, Zoran Jaglic, Petr Roubal, Vladimir Babak
P C24
Modelling the effect of pH, aw and low contamination levels on the probability of growth of
Listeria monocytogenes at the early stages of cheesemaking
Sol Schvartzman, Charalambia Belessi, Panagiotis Skandamis, Kieran Jordan
P C25
Construction And Characterization Of A Plasmid Vector For Genetic Engineering Of
Lactococcus Lactis
Joanna Zycka-Krzesinska, Lukasz Tranda, Jacek Bardowski
P C26
Application Of Innovative Microscopy Methods To The Study Of Spore Germination
Process Of Clostridium tyrobutyricum
Daniela Bassi, Fabrizio Cappa, Natalia Andreeva, Gabriele Ferrini, Pier Sandro
Cocconcelli
P C27
Comparative evaluation of growth/no growth interface of L. monocytogenes growing on
stainless steel surfaces or in suspension, in response to pH and aw
Charalambia Belessi, Sol Schvartzman, Kieran Jordan, Panagiotis Skandamis
P C28
Production, Detection, Antimicrobial Activity and Immunity Regulation of
Exopolysaccharide around Probiotics
Chun-Yi Hu, Ming-Hsiu Wu, Shu-Ling Hsieh, Cheng-Ta Li, Chih-Chung Wu, Jia-Yau
Doong
P C29
Development of a new mathematical model for the inactivation of Escherichia coli
O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and
peptone water
Mutlu Pilavtepe, Sencer Buzrul, Hami Alpas
P C30
Predictive Model For Growth of Clostridium perfringens During Cooling of Cooked Ground
Pork
Vijay Juneja, Harry Marks
P C31
Mathematical Modeling of Growth of Salmonella in Raw Ground Beef Under Isothermal
Conditions From 10 to 45°C
Vijay Juneja, Martin Melendres, Lihan Huang, Subbiah Jeyamkondan, Harshavardhan
Thippareddi
P C32
Modelling Salmonella Growth from Low Initial Density on Chicken Products with Native
Micro Flora
Thomas Oscar
P C33
Modelling the growth of Psychrobacter phenylpyruvicus at chilled and near subfreezing
conditions
Theofania Tsironi, Petros Taoukis, Maria Tsevdou
P C34
Modelling Microbial Ecology of Foods: Applications and Science ?
Tom Ross, Thomas McMeekin
P C35
Sequence differentiation within genes of folic acid biosynthesis pathway in
Saccharomyces cerevisiae and folic acid production efficiency in analyzed strains
Sylwia Wróblewska-Kabba, Anna Misiewicz, Maria Spera
P C36
Influence Of Temperature On Lactic Acid Bacteria (Lactobacillus sakei, L. plantarum and
L. viridescens) Growth
Francieli Dalcanton, Bruno Carciofi, Cristiano Dannenhauer, João Laurindo, Gláucia
Aragão
P C37
Modelling microbial growth in milk under dynamical conditions
Weber Robazzi, Gilmar Gomes, Denise Stolf
P C38
Modeling Of Growth Of Byssochlamys nivea In Fruit Juices under the Influence Of Water
Activity And Ascopospores Age
Morgana Zimmermann, Pilar Massaguer, Gláucia Aragão
P C39
A contribution to the understanding of bacterial responses to combined environmental
factors
Laurent Guillier
P C40
Development of a generic shelf life model for pork and poultry
Sefanie Bruckner, Judith Kreyenschmidt
Poster session D Hygienic Design
14.30-15.45
Exhibition Hall
P D1
POLYMER COATINGS WITH ANTIBACTERIAL ACTIVITY
Elisabetta Fea, Diana Elizabeth Romero Tobar, Giuseppe Gozzelino, Giovanni Antonio
Dell'aquila, Marco Suriani, Silvia Villa
P D2
Nanosilver applications in food storage containers and increasing food shelf life
Hamed Ahari, Farhad Dastmalchi, Ali Misaghi, Yashar Ghezello, Reza Paykan, Mansour
Fotovat, Jafar Rahmaniya
Poster session E Produce
14.30-15.45
Exhibition Hall
P E1
Grading of fermented and dried cocoa beans using fungal contamiantion, ergosterol index
and ochratoxin A production
Shamsideen Aroyeun, Gabriel Adegoke, Janos Varga, Teren Joseph
P E2
The Quality of Nigerian Kolanuts (Cola spp.)
Olusegun Atanda, Aderonke Olutayo, Shamsideen Aroyeun
P E3
Antimicrobial Activity of Essential Oils and Oil Components against Spoilage
Microorganisms of Fresh Produce
Annamaria Ricciardi, Teresa Zotta, Manuela Ditrani, Eugenio Parente
P E4
Effect of mint extract on the viability of probiotic bacteria in a native Iranian dairy drink
(Doogh)
Morteza Khomeiri, Seied Mahdi Jafari, Amir Saleh Vosoogh
P E5
Analysis of the microbial communities in retail Mung bean sprouts using culture and nonculture based methods
Apinya Vanichpun, Christine Dodd
Poster session F Attribution
14.30-15.45
Exhibition Hall
P F1
Attributing the Human Health Burden of Diseases Commonly Transmitted Through Foods
to Specific Sources: Results From a Discussion Between Experts
Sara M. Pires, Eric Evers, Wilfrid van Pelt, Elaine Scallan, Frederick J. Angulo, Arie
Havelaar, Tracy Ayers, Tine Hald
P F2
Salmonella Source Attribution in Different European Countries
Sara M. Pires, Annemarie Käsbohrer, Heidi Spitznagel, Helene Wahlström, Gordon
Nichols, Julie David, Wilfrid van Pelt, Anna Baumann, Tine Hald
P F3
Salmonella Serovars in Food Production Animals and Food Thereof in Japan, 1993-2007
Hajime Toyofuku
P F4
Prevalence And Growth Of Methicillin Resistant Staphylococcus aureus On Pork
Wilma Hazeleger, Erik Dhont, Rijkelt Beumer
P F5
Campylobacter in Nordic Countries – a Full Source Attribution Approach
Terhi Virtanen, Dmitri Matjushin, Jukka Ranta
P F6
Development of an Enumeration Method for Enterobacter sakazakii in Powdered Infant
Formula
Rabeb Miled Bennour, Bertrand Lombard, Nelly Audinet, Pierre Colin, Nathalie GnanouBesse
Poster session G Ethnic Foods
14.30-15.45
Exhibition Hall
P G1
Volatile Compounds Produced by Lactobacillus delbrueckii subsp. delbrueckii and
Lactobacillus fermentum during Rice Fermentation
Yong Yang, Yongjun Zhang, Wenyi Tao
P G2
The preliminary study of traditional fish smoking (cold smoking) in shelf life of smoked fish
in Gillan,Iran.
AliReza Rafati, Afshin Akhondzadeh
P G3
Adaptation Of E. Coli O157:H7 In Traditional Goat Milk Amasi
Bhekisisa Dlamini, Elna Buys
P G4
Research Concerning Wild Bacteriophage and Certain Contaminating Microorganism
Populations Isolated From Traditionally Ripened Raw Milk Romanian Cheese
Mara Nicolaescu, Constantin Savu, Gabriel Gajaila, Mimi Dobrea, Victor Butean
P G5
Bacteriological Quality Assessment of Different Romanian Traditional Cheeses Before
and After Ripening
Mara Nicolaescu, Constantin Savu, Gabriel Predoi, Gabriel Gajaila, Mimi Dobrea, Rodica
Dumitrache
P G6
Occurrence Of Mycotoxins In Ethnic Foods In West Of Scotland
Haruna Musa Moda, Liliane Murekatete, Kofi Aidoo, Alan Candlish
P G7
Study for increasing S-adenosyl-L-methionine content with modified recipe of kimchi
Myung-Ki Lee, Kyung-Hyung Ku, Young-Jin Kim, Hyun-Jeong Lee, Ju-Won Seo
P G8
Biodiversity Among Lactic Acid Bacteria Isolated From Homemade Dry Sausages
Produced in Sardinia
Elisabetta Simona Daga, Roberta Comunian, Antonio Paba, Ilaria Duprè, Giovanni Riu,
Maria Francesca Scintu
P G9
Diversity of Lactic Acid Bacteria and Occurrence of Antibiotic Resistances in Enterococci
Isolated from a Traditional Ivorian Cassava Product
Sabine Kastner, Alexandra Dostal, Zakaria Farah, Christophe Lacroix, Leo Meile
P G10
Antibacterial and antifungal activity of Tylosema esculentum (marama) bean extracts
Walter Chingwaru, Lidija Gradisnik, Avrelija Cencic
P G11
Microbial And Sensory Changes During The Anaerobic Cold Storage Of Morcilla De
Burgos Inoculated With Weissella Viridescens And Leuconostoc Mesenteroides
Ana María Diez, Sandra María Osés, María Elena Corcuera, Isabel Jaime, Jordi Rovira
P G12
Probiotic Properties and Hypocholesterolemic Effect of Indigenous "Tempoyak" Lactic
Acid Bacteria for Starter Cultures
Usman Pato, Ingrid, S Surono
Poster session I Rapid Methods
14.30-15.45
Exhibition Hall
P I1
The use of DNA-intercalating dyes to allow PCR detection of only viable probiotic cells
Michelle Cameron, Corli Witthuhn
P I2
Production and characterization of anti-bifidobacteria monoclonal antibodies and their
application in the development of an immuno-culture detection method
Tahar Amrouche, Yvan Boutin, Ismail Fliss, Olivier Moroni, Ehab Kheadr
P I3
Identification of Thermotolerant Enterobacter sakazakii Strains Using Multiplex Real-Time
PCR
Katarina Oravcova, Klara Krascsenicsova, Tereza Trncikova, Eva Kaclikova
P I4
A Method for the Next-Day Detection of Enterobacter sakazakii in Milk-Powder Based
Food Products Using Real-Time PCR
Tereza Trncikova, Klara Krascsenicsova, Eva Kaclikova
P I5
Isolation And Typing Of Bacillus cereus Group Strains In An Egg Breaking Factory
Marie-Françoise Cochet, Mariah Alabdeh, Séverine Chevalier, Noël Grosset, Michel
Gautier, Sophie Jan, Florence Baron
P I6
Development of DNA-microarray for detection of some foodborne pathogenes.
Eduard Klima, Marketa Landova, Jarmila Pazlarova
P I8
Multiplex Real-time PCR for Exhaustive Detection of Diarrhoeagenic Escherichia coli
Ayumi Hidaka, Tomoko Hokyo, Kentaro Arikawa, Sami Fujiwara, Jun Ogasawara, Hase
Atsushi, Yukiko Hara-Kudo, Yoshikazu Nishikawa
P I9
Characterization of Pseudomonas species on carrots by genomic methods
Minna Kahala, Lucia Blasco, Vesa Joutsjoki
P I10
Identification and genotyping of propionibacteria by 16S-ARDRA and RFLP-PFGE
Lucia Blasco, Minna Kahala, Vesa Joutsjoki
P I11
Rapid Concentration and Purification of Pathogens from Large Sample Volumes Before
PCR Analysis Allows Shortening of Enrichment Phase to 4 Hours or Less
James Meegan, David Wareing, Brian Strohecker
P I12
Application of Single Primer based-PCR for Simple and Rapid Detection of Salmonella
spp. in Foods
Sudsai Trevanich, Sujeeporn Tiyapongpattana, Takahisa Miyamoto
P I13
Pcr-Based Dgge Identification of Spoilage Microbes in South African Wines
Linka Bester, Pierre van Rensburg, Maret du Toit, Corli Witthuhn
P I14
A Real-time PCR Method for Detection of Pathogenic Yersinia enterocolitica in Food
Susanne Thisted Lambertz, Catarina Nilsson, Saija Hallanvuo, Mats Lindmark
P I15
Techniques for Rapid Pathogens Detection in Raw Milk
Paolo Daminelli, Paola Monastero, Guido Finazzi
P I16
A Rapid And Simple T-RFLP Approach To Characterize Microbial Communities in
Cheese
Alba Nicoletta Mininni, Barbara Cardazzo, Enrico Novelli
P I17
Detection and identification of probiotic Lactobacillus species in donkey milk
Filomena Nazzaro, Florinda Fratianni, Pierangelo Orlando
P I18
Identification and Tracing of Enterococcus spp. by RAPD-PCR in Traditional Fermented
Sausages and Meat Environment.
Teresa Aymerich, Belen Martin, Margarita Garriga
P I19
16S rRNA gene sequence analysis for identification of Listeria monocytogenes.
Sapna Chitlapilly Dass, Nissreen Abu-Ghannam, Enda J. Cummins, Sanjay Antony Babu
P I20
Quantification of housekeeping genes expression of two Lactic Acid Bacteria species
during in vitro growth and an experimental dairy product process.
Anne-Sophie Le Dizes, Ivan Leguérinel, Florence Postollec, Olivier Couvert, Dominique
Thuault, Danièle Sohier
P I21
Identification of Animal and Food Isolates of S. aureus – Production of Enterotoxins,
Resistance to Antimicrobial Substances based on DNA level and their Molecular Typing
Miriam Revallova, Maria Kantikova, Zuzana Cuvalova
P I22
Easy DNA extraction method and optimisation of PCR-Temporal Temperature Gel
Electrophoresis for global analysis of bacterial ecosystem dynamics in seafood samples
Henaff Nadine, Jaffre Emmanuel, Véronique Huchet, Xavier Doucet, Jean-Jacques
Joffraud, Danièle Sohier
P I23
Quantitative Detection of Norovirus by TaqMan Real-time RT PCR in External Stress
Nari Lee, Young-Duck Lee, Hyang Sook Chun, Hyun Jung Kim
P I24
Incorporation Of A Novel Internal Amplification Control For The Detection Of Listeria
Monocytogenes Using Multiplex PCR
Diane Rip, Pieter Gouws
P I25
Qualitative And Quantitative Detection Of Legionella By Cultivation And Real-Time PCR
Techniques
Markus Timke, Meike Steen, Daniel Dietrichs
P I27
Multiplex RTi-PCR assay for detection of ochratoxin A producing species in wine grapes
María V. Selma, Pedro V. Martínez-Culebras, Patricia Elizaquivel, Rosa Aznar
P I28
Detection and identification of food spoiling Pseudomonas species during refrigerated
storage of pork cutlet
Dóra Márta, Kinga Horváth, Klára Krascsenics, József Farkas, Anna Maráz
P I30
Fabrication and Characterization of High Sensitive Zearalenone Sensor Chips Using
Molecular Imprint Method
Sung-Wook Choi, Hyun-Joo Chang, Nari Lee, Hyang Sook Chun
P I31
Assessment of Real-Time PCR Procedures for the Detection and Quantification of
Enterobacteriaceae Using SYBR Green I or LUX™ Primers
Alice Martinon, Ultan Cronin, Martin Wilkinson
P I32
Variation Of RAPD-Fingerprinting Using Different DNA-Extraction Methods With
Enterobacter sakazakii Strains
Angela Lindenstrauss, Suhad Sanjaq, Matthias Fischer
P I33
Molecular Beacon technology for a rapid and specific detection and quantification of
Clostridium perfringens from food
Mauro Meloni, Laura Deplano, Daniela Mandas, Sergio Murgia, Sofia Cosentino, Caterina
Montaldo, Germano Orrù
P I34
Direct Quantitative Detection of Brucella spp. by Real-Time PCR in Natural Raw Milk
Samples
David Rodriguez-Lazaro, Lorena Lopez-Enriquez, Alain Ocampo-Sosa, Sara Olmedo,
Clara Marin, Marta Hernandez
P I35
Optimization Of Colony Lysis Procedures For Listeria Monocytogenes PCR
Jacqueline Upham, Cathy Fox, Carmel Young
P I36
Evaluation Of The FlashGel Rapid Agarose Gel Electrophoresis System For The
Detection Of Shigella Species In Foods
Jacqueline Upham, Cathy Fox
P I37
Detection and Quantification of Staphylococcus aureus Enterotoxin I by TaqMan real-time
PCR
Vincenzina Fusco, Grazia Marina Quero, Maria Morea, Angelo Visconti
P I38
Development of a Novel Species-Specific PCR Assay for Detecting Weissella confusa
Vincenzina Fusco, Grazia Marina Quero, Gaetano Stea, Maria Morea, Angelo Visconti
P I39
Monitoring of a Starter strain of Staphylococcus xylosus during the Manufacturing and
Ripening of Dry Fermented Sausages
Vincenzina Fusco, Federico Baruzzi, Rosanna Todesco, Maria Morea, Angelo Visconti
P I40
The Usage of Immuno-PCR Combined Assay in Detection of Salmonella spp. in Milk
Samples
Birce Taban, Ulya Ben, Aykut Aytac
P I41
Molecular Detection of STAPHYLOCOCCUS AUREUS in Raw Milk Samples Collected
From Province Restricts, Using M. PCR Method
Hamed Ahari, Delavar Shahbazzadeh, Ali Misaghi, Mohammad reza Pourshafie, Farhad
Dastmalchi, jafar rahmannya
P I42
Improving the laboratory diagnosis and investigation of infant botulism: use of real-time
PCR to detect Clostridium botulinum neurotoxin genes
Ijeoma Nwafor, Jennifer Hunter, Obi Opamugo, Colin Curson, Jim McLauchlin, Vina
Mithani, Kathie Grant
P I43
PCR-Based Identification Of Fusarium Species Of Wheat Grain Origin
Zsuzsanna Koncz, Katalin Huszti, Károly Pál, Zoltán Naár, Attila Kiss, Árpád Szécsi
P I44
Molecular Detection of Foodborne Pathogens from Retail Fastfood Samples Using PCR
Tarak Parekh, Rema Subhash
P I45
Evaluation of a New Real-Time PCR Method for the Detection of Escherichia coli
O157:H7 in Raw Beef Using a Single Non-specific 8 hr – 24 hr Enrichment
Caroline Sidi, Sylvie Tymciu, Maryse Rannou, Claudie Le Doeuff, Danièle Sohier, Pierre
Sonigo
P I46
PCR Experion chip to detect Listeria monocytogenes in food
Antonietta Gattuso, Elisabetta Delibato, Bruna Auricchio, Dario De Medici, Angelo
Minucci, Ettore Capoluongo, Monica Gianfranceschi
P I47
High-resolution Melting Assay For The Identification Of Fusarium Species
Katalin Huszti, Zsuzsanna Koncz, Zoltán Naár, Attila Kiss, Károly Pál, Árpád Szécsi
P I48
Validation of PCR method for the detection of Salmonella spp. in food
Anna Misiewicz, Sylwia Wróblewska-Kabba, Irena Sikorska, Maria Spera
P I49
Detection and Quantification of Bacillus cereus Spores in Dried Infant Formulae
Juan Fco. Martínez Blanch, Rosa Aznar Novella, Esperanza Garay Aubán
P I50
A Novel Biosensor for the Detection of Mycotoxins Belonging to Zearalenone Family in
Milk
Anna-Liisa Välimaa, Anniina Kivistö, Matti Karp
P I51
Monitoring Changes in Lactic Acid Bacteria Population During Fermentation of Nham
Using DGGE Technique
Jittraphan Mongkhol, Sakunnee Bovonsombut
P I52
Multiplex Real-Time PCR Approach To Quantitate Pseudomonas spp. - One Of The Main
Aerobic Spoilage Bacteria In Meat
Sonja Lick, Anja Staufenbiel, Rohtraud Pichner, Matthias Sprinzl, Manfred Gareis
P I53
Rapid Detection Of Geobacillus stearothermophilus And Moorella thermoacetica From
Non-Stable Canned Food.
Stéphane André, Jean Nguyen
P I54
Genotypic and Phenotypic Characterisation of a Collection of Enterobacter sakazakii
Isolates
Rabeb Miled Bennour, Annäelle Kerouanton, Thomas Meheut, Pierre Colin, Nathalie
Gnanou-Besse
P I55
Development, Evaluation and Implementation of a DNA macroarray for Multiplex
Detection of Legionella species and Associated Hosts
Annelies Justé, Bart Lievens, Myriam Meyers, Chris Michiels, Kris Willems
P I56
Application Of SYBR Green Real Time PCR for Simultaneous Detection Of Listeria
monocytogenes And Salmonella Spp in Dairy Products
Jitender Singh, Sunita Grover, Virender Batish
P I57
Mammalian cell receptor, Hsp60 on microfluidic biochip allows improved capture and
detection of Listeria monocytogenes
Ok Kyung Koo, Balamurugan Jagadeesan, Kristin Burkholder, Yi-Shao Liu, Michael
Ladisch, Rashid Bashir, Richard Linton, Arun Bhunia
P I58
Label - free detection of bacterial pathogens using light scattering sensor from food
Euiwon Bae, Padmapriya Banada, Karleigh Huff, Amornrat Aroonnual, Bartek Rajwa,
J.Paul Robinson, E. Daniel Hirleman, Arun Bhunia
P I59
A Novel Phage-mediated Adenylate Kinase (AK-Phage) Assay For The Rapid Detection
of Salmonella In Food And Swab Samples
Pradip Patel, Emma Scopes, Mark Canning, Dann Turner, Lucy Reiman
Poster session J Listeria
14.30-15.45
Exhibition Hall
P J1
Development of a Combined Phage-PCR Detection Method for viable Listeria
monocytogenes within 48 h.
Mohamed El Emam, George Botsaris, Christine Dodd, Catherine Rees
P J2
Changes Of External Redox Potential Significantly Affect L. monocytogenes Thermal
Inactivation And Recovery
Mariya Ignatova, Duried Alwazeer, Ivan Leguerinel, Margaret Guilbot, Hervé Prevost,
Sandrine Guillou
P J3
Effect of storage temperature on virulence expression of Listeria monocytogenes in
salmon
Semir Loncarevic, Samuel Duodu, Arne Holst Jensen
P J4
Expression of Listeria monocytogenes virulence genes in laboratory media and salmon
extract
Samuel Duodu, Semir Loncarevic, Arne Holst Jensen
P J5
Studies on antimicrobial activity of some Libyan traditional products on Listeria species
Najat Ben-Mohamed, Kofi Aidoo, Alan Candlish, Ali Elgerbi
P J6
Characterization of thermorresistance bacteriocins produced by Pedioccoccus acidilactici
CPB isolated from Spanish meat products
Vianey Alfaro-Cárdenas, Fulgencio Marín-Iniesta, Hugo Minor-Pérez
P J7
Diversity in Listeria monocytogenes populations: Maximizing the chances to survive
Ineke Van Boeijen, Roy Moezelaar, Marcel Zwietering, Tjakko Abee
P J8
Growth of Listeria Monocytogenes Under Suboptimal Conditions After Sublethal
Bactericidal Treatments
Andreja Rajkovic, Mieke Uyttendaele, Nancy Van Houteghem, Johan Debevere, Frank
Devlieghere
P J9
Reduction of Listeria monocytogenes in Meat Products by Use of Listeriophages
Bjørn Schirmer, Janina Berg, Solveig Langsrud, Askild Holck
P J10
Effects of Essential Oil Treatment, Gas Atmosphere and Storage Temperature on
Survival of Listeria monocytogenes in a Model Vegetable System
Gillian A. Francis, Johann Scollard, David O'Beirne
P J11
DNA: An Adhesion Mechanism In Listeria Biofilm
Morten Harmsen, Søren Molin, Susanne Knöchel
P J12
Physiology of the adaptation of different strains of Listeria monocytogenes to
benzalconium chlroride
Paula Saa, Marta Cabo, Juan Herrera, Laura Pastoriza
P J13
Characterisation of Listeria monocytogenes isolates from foodscollected during 2005 till
2007
Annet Heuvelink, Caroliene van Heerwaarden, Ans Zwartkruis, Remco Dijkman, Enne de
Boer
P J14
Characterization of chitinase activities in food-borne bacteria
Jørgen Leisner, Hanne Ingmer, Monica Palcic
P J15
Phenotypic Variations among Listeria monocytogenes Strains Exposed to the Bacteriocin
Sakacin P
Girum Tadesse Tessema, Tove Maugesten, Achim Kohler, Trond Møretrø, Kristine
Naterstad
P J16
The Presence of Listeria monocytogenes in Raw Milk and Pasteurized Milk
Dritan Laci, Elvira Beli
P J17
Genetic Comparison of Listeria Monocytogenes Strains Isolated in Poultry Industrial
Slaughterhouses in Brazil and in Spain.
Denise Marques-Dias, Victoria López, Joaquín Martinez-Suárez, Mariza Landgraf, Maria
Teresa Destro
P J18
Listeria monocytogenes Strain EGD-e Gene Expression During Cold Adaptation
Mirjami Mattila, Miia Lindström, Panu Somervuo, Hannu Korkeala
P J19
Influence of the Food Matrix on the Antimicrobial Effect of Oregano Essential Oil and
Nisin Against Listeria monocytogenes: Evaluation in Meat Models
Vanessa Biscola, Angela Azevedo, Maria Teresa Destro, Mariza Landgraf, Bernadette
Franco
P J20
Listeria monocytogenes Incidents Reported To The Food Standards Agency From 2000
To 2007
Joanne Aish, Nicola Walker, Hefin Davies, Paul Cook, Judith Hilton
P J21
Prevalence and Antimicrobial Resistance of Listeria Species in Food Products in
Bangkok, Thailand
Siriporn Stonsaovapak, Malai Boonyaratanakornkit
P J22
Listeriosis and contamination of pre-made sandwiches sold in hospitals in England and
Wales
Jennifer Hunter, Ijeoma Nwafor, Mavis Mbewe, Robin Halford Maw, Jim McLauchlin,
Kathie Grant
P J24
Determination of Listeria monocytogenes on Green Leaves Vegetables Grown Around
Ankara, by Using Immunomagnetic Separation and Molecular Techniques
Canan Cengiz, Aykut Aytac
P J25
The Response Regulator ResD Plays a Role in Metabolism of Listeria monocytogenes
Marianne Halberg Larsen, Martine Camilla Holst Sørensen, Hanne Ingmer
P J26
Effectiveness Of High Hydrostatic Pressure On Detection Of L. monocytogenes In Pork
Cured Loin By Conventional Microbiology And PCR Real Time Analysis.
Mª Elena Corcuera, Ana Mª Diez, Carolle Tonello, Isabel Jaime
P J27
Inhibition of Listeria monocytogenes growth by different components of the microbiota in
enrichment cultures
Shaikha Al-Zeyara, Bernard Mackey
P J28
Detection Of Listeria Monocytogenes In Cheese And Samples Of The Production
Environment: Comparison Of The One-Step Enrichment Broth “OneBroth (TM)” With The
Reference Method ISO 11290-1
Joerg Hummerjohann, Dieter Weik, Brigitte Ulmann, Rene Imhof
P J29
Environmental Occurrence Of Listeria monocytogenes On Farms In Ireland
Edward Fox, Tom O'Mahony, Marie Clancy, Rita Dempsey, Martina O'Brien, Kieran
Jordan
P J30
Genetic Characterization Of Listeria Monocytogenes Isolated From Different Ready-ToEat Meat Products In One Latvian Meat Processing Plant Over a 2-Year Period
Aivars Berzins, Margarita Terentjeva, Hannu Korkeala
P J31
Expression of Selected Stress Genes During Adherence of Listeria monocytogenes
Strains to Stainless Steel Coupons at Different Temperature and Nutritional Conditions.
Allana N Loder, Martin L Kalmokoff, Lisbeth Truelstrup Hansen
P J32
A Differential Protein Profile Approach to Study the Secretome of Listeria
monocytogenes. A Preliminary Analysis
Paula Cunha, Regina Freitas, Elsa Neves, Ricardo Ferreira, Luisa Brito
P J33
Influence of cooked and raw meat juices on the attachment of Listeria monocytogenes
and Listeria innocua onto stainless steel at refrigeration temperature.
Rodrigo Nova, Christine Dodd
P J34
Identification and discrimination of Listeria species using DNA array technology
Myriam Meyers, Bart Lievens, Christel Verreth, Fannes France, Chris Michiels, Kris
Willems
P J35
Evaluation of biofilm forming ability and susceptibility to sanitizers of Listeria
monocytogenes either in pure culture or in association with Pseudomonas aeruginosa
António Lourenço, Elsa Neves, Luisa Brito
P J36
Detection of Salmonella spp. and Listeria monocytogenes in fresh meet: use of
conventional microbiological methods and immunomagnetic separation
Andrea Benussi-Skukan, Lidija kozacinski, Dijana Brlek-Gorski, Andrea Humski, Alemka
Dunaj
P J37
Foci of Contamination of L. monocytogenes in Cheese Plants of Different Sizes and
Formats
Gonçalo Almeida, Rui Magalhães, Luísa Carneiro, Isabel Santos, Paula Teixeira, Tim
Hogg
P J38
Resistance of Listeria monocytogenes to Benzalkonium Chloride
Diana Aliu, Bárbara Santos, Rui Magalhães, Bruno Oliveira, Isabel Santos, Gonçalo
Almeida, Paula Teixeira, Tim Hogg
P J39
Inhibition of Listeria monocytogenes by different packaging techniques
Ozlem Esmer, Reyhan Irkin
P J40
The influence of one week of storage at -20 ºC on the plaque forming ability of Listeria
monocytogenes with different initial levels of virulence
Elsa Neves, Ana Carla Silva, Luisa Brito
P J41
Prevalence Of Listeria spp. In Packaged Mixed Lettuce And Vegetables At Retail In
Germany
Viktoria Atanassova, Felix Reich, Joana Fonseca, Günter Klein
P J42
Changing pattern of human listeriosis in England and Wales
Kathie Grant, Jim McLauchlin
Poster session K Risk Assessment
14.30-15.45
Exhibition Hall
P K1
A Risk Assessment Model for Patulin in Apple Juice Processing
Anderson Sant´Ana, Amauri Rosenthal, Pilar Massaguer
P K2
Hygienic Evaluation of Hamburgers from the Aspect of Some Microbiological Parameters
and Comparing them with National Standards in Iran
Ali Fazlara, Siavash Maktabi, Narges Naghavi
P K3
Quantitative Risk Assessment of the Presence of the Foodborne Pathogen Listeria
Monocytogenes in Thermally Processed Ready-to-Eat Meat Products
Marios Mataragas, Panagiotis Skandamis, Eleftherios Drosinos
P K4
Impact Of Low Oxygen Levels On The Recovery Of Heat Treated Bacillus cereus Spores
Pablo S. Fernández, María Ros, Vera Alburquerque, Marina Muñoz, Paula M. Periago
P K5
Quantitative microbial risk assessment for E. coli O157:H7 in leafy greens from farm to
consumption using published data
Donald Schaffner, Michelle Danyluk
P K6
Assessment of Consumer Exposure to Tyramine from Fermented Sausages
Sara Bover-Cid, Mariluz Latorre-Moratalla, Teresa Veciana-Nogués, M. Carmen VidalCarou
P K7
Hazard characterization of Clostridium perfringens induced diarrhoeal disease
Lucas Wijnands, Alice van der Meij-Florijn, Ellen Delfgou, Marieke Mensink, Frans van
Leusden
P K8
Risk assessment for Bacillus cereus associated food borne diarrhoea
Lucas Wijnands, Marcel Zwietering, Frans van Leusden
P K9
FOODBUG – A Method For The Follow-Up Of The Food Safety Metrics Concerning
Salmonella
Pirkko Tuominen, Antti Mikkelä, Jukka Ranta, Henry Kuronen, Kaisa Haukka, Ruuska
Rimhanen-Finne, Markku Kuusi, Sinikka Pelkonen, Anja Siitonen
P K10
Biological Time Temperature Integrators As Effective Tools To Ensure Food Safety : The
Cold Smoked Salmon As A Case Study
Mariem Ellouze, Jean Christophe Augustin, Matthieu Pichaud, Louis Coroller, Catherine
Bonaiti, Renaud Vaillant
P K11
Yersinia Risks in the Food Chain
Anna Pitkälä, Pirkko Tuominen
P K12
Criteria for developing a risk-based and flexible monitoring plan of shellfish in Venice
Lagoon
Veronica Cibin, Federica Barrucci, Andrea Lafisca, Nicola Ferrè, Giuseppe Carrara, Piero
Vio, Antonia Ricci
P K13
Mathematical Modelling Of The S. Aureus Hazard In The Dairy Food Chain
Gary Barker, Natalia Gomez, Mark Fernandes
P K14
Effect of Combined Treatments of Eugenol and pH on the Lag Phase of Heat-Treated
Listeria monocytogenes Using Frequency Distributions
Marina Munoz-Cuevas, Leymaya Guevara, Alfredo Palop, Pablo S. Fernandez
P K15
Effect of Sampling Strategies on Detecting E. sakazakii in a Batch of Powdered Infant
Formulae
Ida Jongenburger, Martine W. Reij, Leon G.M. Gorris, Marcel H. Zwietering
P K16
Burden of disease in Sweden due to infections by shiga toxin-producing Escherichia coli
(O157 and non-O157) and Campylobacter spp.
Jonas Toljander, Anna Dovärn, Yvonne Andersson, Sofie Ivarsson, Roland Lindqvist
P K18
Tracking and Characterisation Of Clinically Significant Pathogens Isolated From Bovine
Hides and Corresponding Carcasses
Orla Lynch, Bimal Khen, Deirdre Prendergast, Joan Carroll, David McDowell, Geraldine
Duffy
P K19
A Retrospective Reveiw And Prospective Investigation On Food Born And Aerial
Teleomorphic Aspergilli And Penicilli In Iran; New Genera For Caspian Sea Region And
The Northern States Of Iran
Arash Chaichi Nosrati
P K20
Construction of risk in a multi-disciplinary study of Escherichia coli O157 in rural areas
Colette Jones, Colin Hunter, Paul Cross, Gareth Edwards-Jones
P K21
Microbial Quality Assessment Of Some Street Food In Africa
Lamine Saïd Baba-Moussa, Farid Baba-Moussa, Yao Innocent Bokossa, Hyacinthe
Ahissou, Zoul-Kifouli Adeoti, Boniface Yehouenou, Annissath Mamadou, Fatiou
Toukourou, Ambaliou Sanni
Poster session L Pathogen Control
14.30-15.45
Exhibition Hall
P L1
Purification and Characterization of plantaricin LR14: A Novel Two-Peptide Bacteriocin
from Lactobacillus plantarum LR/14
Santosh Tiwari, Sheela Srivastava
P L2
Anti-Listeria monocytogenes and Anti-verotoxic Escherichia coli effect of Nisin in Buffalo
Meat Stored at Refrigeration Temperature (4±1ºC)
Suresh R, Keshri R.C, Bhilegaonkar K.N, Rajkumar R.S, Prejith Nambiar, Sudheer K,
Bagath M
P L3
Growth Inhibition of Lactobacillus acidophilus 291 on Listeria monocytogenes and
Verotoxic Escherichia coli in Buffalo Meat Stored at Refrigeration Temperature (4±1ºC)
Suresh R, Keshri R.C, Bhilegaonkar K.N, Bagath M, Kirupasankar M,
Shanmugasundaram K
P L4
Effect of bacteriocin from Lactobacillus acidophilus 291 on Listeria monocytogenes and
Verotoxic Escherichia coli in Buffalo Meat Stored at Refrigeration Temperature (4±1ºC)
Suresh R, Keshri R.C, Bhilegaonkar K.N, Porteen K, Prejit Nambiar, Rajkumar R.S,
Bagath M
P L5
Screening For New Heat-resistant Lactococcal Bacteriophages In Milk Systems And The
Determination Of The Kinetics Of Inactivation
Zeynep Dogan, Jochen Dietrich, Horst Neve, Knut J. Heller, Jörg Hinrichs
P L6
Characterization Of Bacteriocin Produced By Lactobacillus Sakei R1333 Isolated From
Smoked Salmon
Svetoslav Todorov, Cinta Rachman, Angelique Fourrier, Sandrine Guillou, Maria
Ignatova, Leon Dicks, Carole van Rennen, Hervé Prevost, Xavier Dousset
P L7
Application of Lactic Acid Bacteria as Protective Cultures in Chicken Meat
Petros Maragkoudakis, Silvia Cremonese, Georgia Zoumpopoulou, Kostas Mountzouris,
Effie Tsakalidou
P L8
Antimicrobial effect of selected food additives against Cronobacter sakazakii
Carmel McNamee, Francesco Noci, Desmond Morgan, James Lyng, Amalia Scannell
P L9
Osmo-tolerance of Cronobacter sakazakii Strains using Phenotype Micro-Array Analysis
Jenna Warby, Ciara Walsh, Seamus Fanning, Amalia Scannell
P L10
Thermal Death Kinetics of Cronobacter sakazakii at 60˚C in Reconstituted Infant Formula
Milk
Jenna Warby, Ciara Walsh, Seamus Fanning, Amalia Scannell
P L11
Validation of D-value Determination methodology to be used to screen environmental and
clinical Cronobacter sakazakii
Jenna Warby, Niall Mullane, Carmel McNamee, Fergus Byrne, Ciara Walsh, Seamus
Fanning, James Lyng, Amalia Scannell
P L13
Tandem chemostat studies on virulence expression in Staphylococcus aureus
Rong Cao, Nina Wallin, Peter Rådström
P L14
Possibility of Fighting Food Borne Bacteria with Herbs and Spices Extracts
Ahmed Tayel, Wael El-Tras
P L15
Microbiological Profiles of Dairy Farm Red Smear Cheese Made from Pasteurized and
Un-pasteurized Milk
Tina Beck Hansen, Lotte Bach Larsen, Marianne Hammershøj, Jacob Holm Nielsen,
Kenneth Søren Højgaard, Susanne Knøchel
P L16
Staphylococcus aureus virulence expression is impaired by Lactococcus lactis during
mixed cultures.
Sergine Even, Cathy Charlier, Marina Cretenet, Sylvie Lortal, Pascal Loubière, Nouri Ben
Zakour, Muriel Cocaign-Bousquet, Sébastien Nouaille, Yves Le Loir
P L17
Evaluating The Efficacy Of Singe Operations In Controlling Salmonella Contamination In
Pork Production
Philip J. Richards, Mark Wei, David Tinker, Christine ER Dodd
P L18
Reducing the risk of food borne pathogens (Campylobacter) in pre-slaughter pigs via
short-time feeding with prebiotics
Annette Nygaard Jensen, Dorte Lau Baggesen
P L19
Characterization, virulence factors and antibiotic susceptibility of Staphylococcus aureus
strains isolated from various origins in Portugal
Carla Lopes, Vera Pereira, Ana Castro, Joana Silva, Paul Gibbs, Paula Teixeira
Poster session M Food Processing Technology
14.30-15.45
Exhibition Hall
P M1
Role of Tocotrienols in the Prevention of Cardiovascular Disease and Breast Cancer
Velpuconda Sagar, Gubbala Sudeeptha, A Sunitha
P M2
The Use Of A novel UV System For The Prevention Of Fruit Juice Spoilage By Species
Of Alicyclobacillus
Willem Groenewald, Corli Witthuhn, Pieter Gouws
P M3
Photosensitization as Non-thermal Technology to Control Food Pathogens
Zivile Luksiene
P M4
Lethality Of The Milk Spray-drying Process For Mycobacterium Avium Subsp.
Paratuberculosis Using A Model System
Michael Rowe, Michael Johnston, Edward Hitchings, Jane Johnston, John Donaghy
P M5
Lactic acid fermentation of waste water from canning industry
Filomena Nazzaro, Alfonso Sada, Florinda Fratianni
P M6
Bacterial Dynamics in Model Traditional Portuguese Cheeses: A Case Study of Food
Safety
Cláudia Pereira, João Graça, Natacha Ogando, José Soares, Ana Gomes, F. Xavier
Malcata
P M7
Ultraviolet Radiation As A Non-Thermal Treatment For The Inactivation Of
Mycobacterium avium subsp. paratuberculosis In Milk
Maricel Keyser, John Donaghy, Jane Johnston, Frans P Cilliers, Pieter A Gouws, Michael
Rowe
P M9
Preliminary Study of Listeria innocua and Cryptosporidium parvum Inactivation Using
Pulsed Electric Fields
Silvia Bonetta, Francesca Motta, Sara Bonetta, Giovanna Ferrari, Gianpiero Pataro,
Giuseppe Dellacasa, Elisabetta Carraro
P M10
Tracking of Predominant Spoilage-Associated Bacteria and Kinetics of their Volatile
Production in Modified-Atmosphere-Packaged Artisan-Type Cooked Ham.
Charalampos Vasilopoulos, Steven Van Hemelryck, Hannelore De Maere, Eveline De
Mey, Hubert Paelinck, Luc De Vuyst, Frédéric Leroy
P M11
UV pasteurization of beer
Shamini Deva, Nathalie Fernandes, Ngangezwe Khumalo, Denise Lindsay
P M12
Innovative and Safe Seafood –Processing and Hygiene
Torstein Skara, Gro H. Kleiberg
P M13
Effect of Minimal Microwave Processing on Foodborne Pathogens, Vitamin C Content
and Enzymatic Browning of Apple Purée
Andreas Landl, Maribel Abadias, Pierre Picouet, Immaculada Viñas
P M14
Combination of Pulsed Electric Field and Mild Heat Treatment to Increase Reduction of
Listeria monocytogenes and the Use of Quantitative PCR to Study the Effect of Treatment
on Gene Expression.
Maria Lövenklev, Pernilla Arinder, Elisabeth Borch
P M15
In Vitro Screening of Antimicrobial Activity of Novel Edible Coats — Aimed at Potential
Use or Cheese Wrapping
Oscar Ramos, Arménia Santos, Mariana Leão, João Fernandes, Manuela Pintado, Xavier
Malcata
P M16
Pulse Electric Field Technology Increases the Sensitivity of Escherichia coli to Nisaplin®
Carmel McNamee, Francesco Noci, Desmond Morgan, Denis Cronin, James Lyng,
Amalia Scannell
P M17
Antimicrobial Efficacy of UV-C Radiation on Escherichia coli K-12, Escherichia coli
O157:H7 and Listeria innocua in Liquid Egg White
Mehmet Resat Atilgan, Sevcan Unluturk, Ayse Handan Baysal
P M18
Evaluation of the pathogen reducing effect of Steam-Ultrasound (Sonosteam®) for
decontamination of pig carcasses
Pia Christiansen, Anders Hay Sørensen, Rikke Krag, Birte Skov Larsen, Søren Aabo
P M19
Safety of Radio Frequency Tempered Beef Emulsions
Fergus Byrne, Jeremy Quinard, Karim Farag, Arantxa Munoz, Desmond Morgan, Denis
Cronin, James Lyng, Amalia Scannell
P M20
Effects of Pullulan-Based Edible Film Impregnated with Potassium Sorbate, EDTA and
Ascorbic acid on the Microbiological Properties of Intermediate Moisture Apricot
Ayse Handan, Taner Baysal, Yekta Goksungur
P M21
Effects of Ohmic and Conventional Heating on Alicyclobacillus acidoterrestris Spores in
Apple Juice Concentrate
Ayse Baysal, Filiz Icier
P M22
Inactivation Of Foodborne Pathogens By Pulsed Light Technology
Amaia Lasagabaster, Nerea Casas, Iñigo Martínez de Marañón
P M23
Effect Of The Heating And Cooling Rates On The Non-Isothermal Heat Resistance Of
Escherichia coli Vegetative Cells And Alicyclobacillus acidoterrestris Spores
Arturo Esnoz, Raquel Conesa, Santiago Andreu, Pablo S. Fernández, Alfredo Palop
P M24
Survival Of Commercial Probiotic Strains During Upper Gastrointestinal (GI) Transit
Alberto Lo Curto, Giuseppina Mandalari, Richard M. Faulks, Arjan Narbad, Martin S. J.
Wickham
P M25
Fed-Batch Production of Polymethylgalacturonase and Polygalacturonase by Aspergillus
sojae ATCC 20235 Using Faced-Centered Central Composite Design
Nergiz Dogan, Canan Tari
P M26
Non-Thermal Pasteurization of White Grape Juice by Using UV-Radiation
Bengi Hakgüder, Sevcan Ünlütürk
P M27
High Pressure Homogenisation as a method to control microbial spoilage of apple juice
Alan McKay
P M28
Assessment of heat resistance of bacterial spores isolated from food and processing
environment in a novel continuous flow micro-heater
Marjon Bennik, Arjen Wagendorp, Han Joosten, Ynte de Vries, Rudy de Wit, Cordula
Lindner, Martin Wijsman, Erik Smit, Meike te Giffel
P M29
Survey of Gamma (γ) Irradiation on Contaminated Food with Escherichia Coli
Hamed Ahari, Ghasem Yosefbaigy, Rasol Kodabaksh, Farhad Dastmalchi, Mansour
Fotovat, Jafar Rahmaniya
P M30
Effect of Pressure on the Vacuum Cooling of Cooked Food
Harun Kemal Ozturk, Hande Mutlu Ozturk
P M31
The effect of rpoS gene inactivation on membrane leakage and resistance of Escherichia
coli to high hydrostatic pressure.
Duangkamol Charoenwong, Simon Andrews, Rudi Vogel, Bernard Mackey
P M32
Effect Of Processing And Storage Conditions On Microbial Quality Of Anardana
Dheeraj Singh, Lobsang Wangshu
P M33
Quality Evaluation of Sesame Seed Oil Extracted by Aqueous-Enzymatic Technique
Sajid Latif, Farooq Anwar
P M34
Kinetics of inactivation of Listeria monocytogenes and Salmonella Enteritidis by high
hydrostatic pressure in sheep milk
John Arkoudelos, Vasilios Papadimatos, Fotis Samaras, Chrysoula Tassou, Constantinos
Mallidis
P M35
Combined Use of UV-C Light and Ozone in Food Processing With Online Monitoring
Using an Optical Fibre Sensor System
Montserrat Ortoneda Pedrola, Sinead O'Keeffe, Jeff D. Cullen, Andy Shaw, Colin
Fitzpatrick, Elfed Lewis, David A. Phipps, Ahmed I. Al-Shamma'a
P M37
Thermophilic fungal strains for the production of hydrolytic enzymes by solid state
fermentation.
Carolina Ramírez López, Sergio Ruben Trejo Estrada, Karla Nallely Rivera Hernández,
Edgar Arturo Tellez Espino
P M38
The Impact of Power Ultrasound on a Selection of Spoilage and Potentially Pathogenic
Microbes Frequently Associated with Dairy Products
Michelle Cameron, Lynn McMaster, Trevor Britz
PM39
High hydrostatic pressure treated foods: microbiological aspects.
Secondo Gola, Pierpaolo Rovere, Andrea Brutti
Poster session N Campylobacter
14.30-15.45
Exhibition Hall
P N1
Application of Quantitative Real-Time PCR for Evaluation of Susceptibility of
Campylobacter jejuni to Fatty Acids
Zuzana Molatova, Beatriz Macias, Eva Skrivanova, Neil McEwan, Milan Marounek
P N2
Enumeration and Detection of Thermotolerant Campylobacter spp. in Fresh Broiler and
Turkey Products in Norway
Elin Reitehaug, Gro S. Johannessen, Merete Hofshagen
P N3
Processing Practices Contributing To Variability In Campylobacter Contamination In
Belgian Chicken Meat Preparations
Imca Sampers, Ihab Habib, Jamal Kussaga, Lieven De Zutter, Dirk Berkvens, Liesbeth
Jacxsens, Pieternel Luning, Willem Marcelis, Mieke Uyttendaele
P N4
Prevalence of pathogenic genes of Campylobacter jejuni and coli isolated from poultry
Kinga Wieczorek, Jacek Osek
P N5
The Epidemiology of Campylobacter Infection in Scotland
Alison Smith-Palmer, John Cowden
P N6
Case Control Study of Private Water Supplies As A Risk Factor For Campylobacter
Infection in Aberdeen City And Aberdeenshire
Alison Smith-Palmer, John Cowden, Sarah Donaldson, Helen Howie, Jane Horne, Jacqui
McElhiney, Iain Ogden, Norval Strachan, David Cooper, Donald Reid, Sarah O'Brien
P N7
Sublethal Bactericidal Treatments And Behaviour Of Foodborne Campylobacter Jejuni
Andreja Rajkovic, Nada Smigic, Dennis S. Nielsen, Henriek Siegumfeldt, Mieke
Uyttendaele, Nils Arneborg, Frank Devlieghere
P N8
Prevalence of Thermophilic Campylobacter from Retail On-Floor Chicken dressing Units
in India and its Rapid Detection using PCR
Solomon Rajkumar Racharla, Ajit Singh Yadav, Ramji Prasad Singh, Ram Swaroop
Rathore, Kirupasankar Mallaiappan, Suresh Ramanathan, Prejit Nambiar
P N9
Prevalence And Quantification Of Campylobacter Jejuni And C. Coli In Chicken Meat
Preparations Across Belgium.
Ihab Habib, Imca Sampers, Mieke Uyttendaele, Dirk Berkvens, Lieven De Zutter
P N10
Horses For Courses: The Choice Of Detection Method Could Bias Campylobacter Testing
Results, Experience With Chicken Meat Preparations.
Ihab Habib, Imca Sampers, Mieke Uyttendaele, Dirk Berkvens, Lieven De Zutter
P N11
Evaluation Of A Chromogenic-Like Medium (CampyFood ID Agar) For Detection Of
Campylobacter In Naturally Contaminated Chicken Meats
Ihab Habib, Imca Sampers, Mieke Uyttendaele, Dirk Berkvens, Lieven De Zutter
P N12
Application Of A Bayesian Modelling Approach To Campylobacter Survey Data Could
Help The Prediction Of True Prevalence In Absence Of A Gold-Standard Detection
Method.
Ihab Habib, Imca Sampers, Mieke Uyttendaele, Lieven De Zutter, Dirk Berkvens
P N13
Effect of the efflux pump inhibitors on antimicrobial susceptibility in Campylobacter jejuni
and C. coli from different sources
Ana Kramar, Marija Kurincic, Sonja Smole Mozina
P N14
On Investigation Into The Sources And Distribution Of Campylobacter In Chicken Broiler
Flocks On The Island Of Ireland
Alessandro Patriarchi, Blaithin Maunsell, Declan Bolton
P N15
Prevalence And Antimicrobial Susceptibility Of Campylobacter Isolated From Retail
Poultry Meat And Broiler Chickens In Estonia
Kristi Praakle-Amin, Mati Roasto, Kadrin Juhkam, Terje Tamme, Hannu Korkeala, MarjaLiisa Hänninen
P N16
Growth and survival of Arcobacter butzleri in chicken juice medium
Hanne Ingmer, Jette Kjeldgaard, Kirsten Jørgensen
P N17
Prevalence of Thermophilic Campylobacter from table eggs in India and its rapid
detection by PCR
Renu Ramswaroop saxena, Ajit Singh Yadav, Vrajesh Tripathi, Kushbahadur Singh,
Ramji Prasad Singh, Kirupasankar Malaiappan, Solomon Rajkumar Racharla
P N18
Identification of Campylobacter species isolated from three commonly used enrichment
methods.
Lisa Williams, Rose Grogono-Thomas, Frieda Jørgensen, Tom Humphrey
P N19
Identification Of Campylobacter Species By MALDI-TOF MS Fingerprinting
Eva Olsson Engvall, Thomas Maier, Ulf Bondesson, Boel Harbom, Elina Lahti, Ingrid
Hansson, Markus Kostrzewa
P N20
Comparison of Conventional Culture and Polymerase Chain Reaction (PCR) Assay for
Detection of Campylobacter in Marinated and Non-marinated Poultry Products
Pauliina Isohanni, Marianne Lund, Marjaana Hakkinen, Ulrike Lyhs
P N21
Development of a Chemically Defined Medium suitable for [35S]-methionine labeling of
Campylobacter jejuni
Tina Birk, Hanne Rosenquist, Susanne Knøchel
P N22
Prevalence Of Campylobacter spp. In Sheep and Goats At The Abattoir In Northern
Greece
Thomai Lazou, Nikolaos Soultos, Eleftheria Bourtzi-Hatzopoulou, Eleni Iossifidou
P N23
Analysis of Multi Locus Sequence Types (MLST) of Finnish bovine Campylobacter jejuni
strains
Kerttu Valtanen, Marjaana Hakkinen, Rauni Kivistö, Lars Paulin, Marja-Liisa Hänninen
P N24
Commercial plant extracts affect Campylobacter jejuni stress response and survival
Anja Klančnik, Bernarda Brumec, Luka Lipoglavšek, Majda Hadolin Kolar, Sonja Smole
Možina
P N25
Production efficiency and Fly screen control of Campylobacter spp. infections in broiler
farms
Lartey G. Lawson, Birthe Hald, Jørgen D. Jensen
P N26
Elucidating The Mechanisms By Which Noradrenaline Affects The Behaviour And
Virulence of Campylobacter In The Chicken Gastointestinal Tract
Charlotte Perrett, Sreevidya Aroori, Richard Haigh, Neil Shearer, Bruce Pearson, Julian
Ketley, Tristan Cogan, Tom Humphrey
P N27
Implementation of ISO 10272:2006 for Detection and Enumeration of Campylobacter in
Foods
Wilma Jacobs-Reitsma, Wendy Overbeek van, Oostra-van Dijk Sabrina, Henk Aarts
P N28
Determining The Prevalence Of Campylobacter During Poultry Processing Using A
Strain-Specific Oligonucleotide Probe Hybridisation Method
Karen Elvers, Diane Newell, Christopher Helps, Vivien Allen
P N29
Campylobacter from retail poultry: MLST analysis and the origin of human infection.
Samuel Sheppard, Judith Richardson, Andy Lawson, Richard Elson, Richard Meldrum,
Sarah O'Brien, Robert Owen, Martin Maiden, Noel McCarthy
P N30
Persistence and survival of Campylobacter in turkey and poultry meat after chilling
process at slaughterhouse and after refrigerated or frozen storage
Marie-Hélène Desmonts, Danièle Sohier, Souad Christieans, Francis Dupond, Gwennola
Ermel, Jean Baptiste Denis, Katell Rivoal
P N31
Impact of Sulforaphane and PhytonutrianceTM Broccoli extract on Helicobacter pylori and
Campylobacter jejuni.
Margaux Meslè, Matthieu Besnard, Claude Inisan, Carlos Blanco, Gwennola Ermel
P N32
Interactive MLST database management using the BioNumerics® plugin
Bruno Pot, Jill Dombrecht, Koen Janssens, Paul Vauterin, Luc Vauterin
P N33
Campylobacter hazard in the pork food chain: a quantitative and qualitative approach
Brice Minvielle, Marie-Helene Desmonts, Michel Laroche, Clementine Mircovich,
Catherine Magras
P N34
Improved discrimination of Campylobacter jejuni using repetitive element sequencebased PCR typing and comparison with PFGE typing
Mindaugas Malakauskas, Henrik Christensen, John E. Olsen, Carl-Henrik Brogren
P N35
Survival Of Campylobacter jejuni Strains, From Different Origins, At 0°C, In River Water
And Their Subsequent Ability To Colonise A 14-Day-Old Commercial Broiler Model
Mary Bagnall, Shaun Cawthraw, Diane Newell, Viv Allen, Anne Ridley
P N36
Study of Campylobacter Distending Toxin (cdt) in Campylobacter coli
Mariana Fernandes, Cristina Mena, Joana Silva, Paula Teixeira
P N37
Evaluation of Chemicals for the Inactivation of Naturally Occurring Thermophilic
Campylobacter spp. on Poultry Carcasses
Janet E L Corry, Jeska Cestra, Christian James, Stephen J. James, Frieda Jorgensen,
Raquel Pinho, Graham Purnell, Mary Howell
P N38
Are Campylobacter Reductions Obtained By Decontamination Dependent On The Initial
Concentration On Broiler Meat?
Louise Boysen, Hanne Rosenquist
P N39
Genetic instability within C. jejuni clonal complexes and genetically unstable groups
Mitesh Patel, Anne Ridley, Charles Penn, Diane Newell
P N40
Colonisation potential of partial depopulation-associated campylobacters for broiler
chickens by modelling natural exposure routes
Anne Ridley, Emma Kennedy, Viv Allen, Diane Newell, Shaun Cawthraw
P N41
Qualitative And Quantitative Evaluation Of Campylobacter spp. At Critical Processing
Steps In A Turkey Slaughterhouse
Günter Klein, Ute Körner, Felix Reich, Viktoria Atanassova
P N42
Prevalence Of Campylobacter spp. During The Slaughtering Process Of Ducks in
Bulgaria
Todor Stoyanchev, Ivan Vashin, Christian Ring, Viktoria Atanassova
P N43
Prevalence Of Campylobacter spp. In Frozen Poultry Giblets At Bulgarian Retail Markets
Ivan Vashin, Todor Stoyanchev, Christian Ring, Viktoria Atanassova
P N44
Campylobacter coli in Conventional Pig Production in the Czech Republic: Prevalence
and Antimicrobial Resistance
Gabriela Borilova, Iva Steinhauserova, Ladislav Steinhauser
P N45
Presence of Campylobacter spp. in Retail Poultry in Northern Ireland.
Robert Madden, Pam Scates, Lynn Moran
Poster session O Foodborne Outbreaks
14.30-15.45
Exhibition Hall
P O1
Outbreak of E. coli O157:H7 Infections Associated with Ready-To -Eat Cashew Nuts
Served As Snacks to University Lecturers
Flora Oluwafemi, Uju Ewelukwa, Gbolahan Okuwa
P O2
Isolation of Yersinia enterocolitica from Raw Milk and Cheese Manufactured from Raw
Milk in Iran
Shahram Hanifian
P O3
Norovirus Detection in Food-Borne Outbreaks: Linking Food and Patient Investigations
Katelijne Dierick, Nadine Botteldoorn, Leen Baert, Ambroos Stals, Els Van Coillie, Mieke
Uyttendaele
P O4
Phenotypic and genotypic characterization of cereulide-producing isolates of Bacillus
cereus
Florence M. Hoton, Elise N’Guessan, Xiaomin Hu, Nadine Fornelos, Katelijne Dierick,
Izabela Swiecicka, Elina Jääskeläinen, Mirja Salkinoja-Salonen, Jacques Mahillon
P O5
Competitiveness of B. cereus emetic strains
Elise N'guessan, Florence Hoton, Jacques Mahillon
P O6
Workshop on MLVA: An attempt to harmonise methods for foodborne pathogens in
Europe
Mia Torpdahl, Eva Moller Nielsen, Bjørn-Arne Lindstedt, Iain Ogden
P O7
Molecular Detection Of B. cereus In Marketed Samples Of Hawaijar (Fermented
Soybean) Using 16S-23S rDNA-RFLP Analysis
Kumaraswamy Jeyaram, W. Mohendro Singh, Th. Anand Singh, A. Ranjitha Devi, W.
Romi Singh, M. Rohinikumar Singh
P O8
An Unusual Contamination By Cryptosporidium Species In Broiler Chicken And Man With
Uncommon Clinical And Forensic Infection Manifestations
Leila Modiri, Arash Chaichi Nosrati
Poster session R Antimicrobial Resistance
14.30-15.45
Exhibition Hall
P R1
Antibiotic Resistance Genes In Salmonella
Henk Aarts, Angela van Hoek
P R2
Susceptibility To Tetracycline And Erythromycin Of Different Strains Of Lactobacillus Spp.
Isolated From Fiore Sardo PDO Cheese
Roberta Comunian, Elisabetta Daga, Ilaria Dupré, Antonio Paba, Eleonora Dematteis,
Maria Francesca Scintu
P R3
A comparison of antimicrobial susceptibility of Yersinia enterocolitica from Latvia, Estonia,
and Russia (Leningrad region)
María Pilar Ortiz Martínez, Maria Fredriksson-Ahomaa, Hannu Korkeala
P R4
Conjugal Transfer of Tetracycline Resistance Genes and Characterization of tet(M) in
Enterococci Isolated from a Total Food Chain
Lucia Rizzotti, Elisa Lavarini, Federica La Gioia, Sandra Torriani
P R5
Antimicrobial Resistance Profile of Staphylococcus aureus Isolated from Ready-to-Eat
Food in Korea
Su Kyung Oh, Nari Lee, Hyun-Joo Chang, Jong-Kyung Lee, Hyang Sook Chun, Minseon
Koo
P R6
Resistance to Erythromycin of Staphylococcus spp. Isolates from Food Chain
Jarmila Schlegelova, Hana Vlkova, Vladimir Babak, Martina Holasova, Zoran Jaglic,
Pavel Sauer
P R7
Tetracycline Resistance Patterns Of Lactobacillus acidophilus Group Isolates
Konrad J. Domig, Sigrid Mayrhofer, Christiane Mair, Ernst Amtmann, Wolfgang Kneifel
P R8
Antimicrobial Resistance of Clinical Campylobacter jejuni/coli Isolates
Sabina Purkrtová, Kateřina Demnerová, Jarmila Pazlarová
P R9
Susceptibility to antimicrobials of Bacillus isolates from African alkaline fermented foods
Labia Irene Ivette OUOBA, Lars B. Jensen, Jane P. Sutherland
P R10
Antibiotic susceptibility of staphylococci from the process line of an Italian fermented dry
sausage
Annalisa Rebecchi, Daniela Zonenschain, M. Luisa Callegari, Lorenzo Morelli
P R11
Antibiotic resistant lactobacilli in the production chain of an Italian salami
Daniela Zonenschain, Annalisa Rebecchi, M. Luisa Callegari, Lorenzo Morelli
Poster session S Multifunctional Lactic Acid Bacteria
14.30-15.45
Exhibition Hall
P S1
Assessment Of The Antimicrobial Activity Of Some Lactic Acid Bacteria Against Some
Pathogenic Bacteria
Hanan Hamed, Hamdy Ebid, Hanan Abdo, Ahmed Gibriel
P S2
Toward the selection of LAB strains useful for the bio-preservation of vacuum-packed
chill-stored fresh meat
Rhys Jones, Monique Zagorec, Gale Brightwell, John Tagg
P S3
Variations of de Man-Rogosa-Sharpe culture media for enumeration of lactic acid bacteria
in raw milk
Maria Beatriz Tassinari Ortolani, Gabriela Nogueira Viçosa, Vanerli Beloti, Luís Augusto
Nero
P S4
Encapsulation Of Probiotics With The Dripping Mode By Using An Electrostatic Potential
Application
María Luján Jiménez Pranteda, Mercedes Monteoliva-Sánchez, Alberto Ramos
Cormenzana, Denis Poncelet
P S5
Safety Evaluation of the Macedocin Producer Steptococcus macedonicus ACA DC 198
Marina Papadelli, Petros Maragkoudakis, Marina Georgalaki, Georgia Zoumpopoulou,
Rania Anastasiou, Effie Tsakalidou
P S6
Safety-Related Aspects In Lactic Acid Bacteria From Different Food Niches
Marilena Marino, Francesca Frigo, Ingrid Bartolomeoli, Gabriella Rondinini, Michela
Maifreni
P S7
Spoilage Ability of Lactic Acid Bacteria Insolated from Craft Beer
Michela Maifreni, Ingrid Bartolomeoli, Nerina Sebastianutto, Francesca Frigo, Marilena
Marino
P S8
Effect “in vitro” of lactic acid bacteria isolated from guirra sheep against Helicobacter
pylori
Claudia Milena Amorocho, Ana Jimenez, Yolanda Moreno, Jorge García, María Antonia
Ferrus, Manuel Hernández
P S9
Esterase activities of Lactobacillus sakei isolated from meat products
Houda Amairi, Afef Najjari, Atef Jaouani, Abdellatif Boudabous, Monique Zagorec
P S10
Autolytic properties and peptidoglycan hydrolases profiles of Lactobacillus sakei strains
isolated from meat and fish products
Afef Najjari, Houda Amairi, Hadda Ouzari, Stephane Chailloux, Abdellatif Boudabous,
Monique Zagorec
P S11
Isolation and Identification Lactic Acid Bacteria (LAB) from Traditional Iranian Lighvan
Cheese
Seyed Mohammad Ahmadi, Morteza Khomeiri, Mahdi Kashanineejad
P S12
Shelf Life Study Of Commercial Probiotic Dairy Products
Maria Tsevdou, Myrto Dimoula, Petros Taoukis
P S13
Comparison Effect of Different Lactic Acid Bacteria on phytic Acid Content of Traditional
Iranian Bread (Sangak)
Zohreh Didar, Mahdi Seyedain, Maryam Mizani, Mohammad hossein Haddad, Ali-Reza
Ghaemi
Poster session T Hot Topics / Transcriptomics
14.30-15.45
Exhibition Hall
P T1
Biosurfactant production by food spoilage Pseudomonas
Nathalie Fernandes, Denise Lindsay
P T2
A novel antibacterial therapy against Clostridium difficile
Marwah Bakri, Alistair Sutherland
P T3
A New Culture Medium Method for Differentiating Enterobacter sakazakii Strains
Patrick Druggan, Steve Forsythe
P T4
Isolation of toxigenic C. difficile from food in Scotland
Marwah Bakri, Alistair Sutherland
P T5
Heat resistance of Enterobacter sakazakii in milk and special feeding formula
Reyad Shaker, Tareq Osaili, Mohammed Al-Haddaq, Richard Holley
P T6
Effect of lactoferrin on the viability of Enterobacter sakazakii in broth system and
reconstituted infant milk formula
Anas Al-Nabulsi, Tareq Osaili, Reyad Shaker, Murad Al-Holy, Richard Holley
P T7
A Retrospective Reveiw And Prospective Investigation On Food Born And Aerial
Anamorphic Aspergilli And Penicilli In Iran;New Genera For Caspian Sea Region And The
Northern States Of Iran
Arash Chaichi Nosrati
P T8
An Unusual Contamination By Cryptosporidium Species In Broiler Chicken And Man With
Uncommon Clinical And Forensic Infection Manifestations
Leila Modiri, Arash Chaichi Nosrati
P T9
A Report On Identification of Uncommon And Rare Genera - Species as Aerial Mycoflora
of Tea gardens and Tea Processing houses Air in the North of Iran ; Some New Allied For
Iran and Caspian Region Fungi
Arash Chaichi Nosrati
P T10
A Report On Uncommon And Rare Genera - Species Of Aerial Mycoflora From Iranian
Northern States ; Some New Allied For Iranian Caspian Region Fungi
Arash Chaichi Nosrati
P T11
Oregano Component Carvacrol Abolishes Invasion of INT 407 Intestinal Epithelial Cells
by Campylobacter jejuni
Sara Burt, Lieke van Alphen
P T12
Transcriptional analysis in Oenococcus oeni by Random Arbitrarily Primed PCR
Ana Marques, Diogo Pereira, Rogério Tenreiro, Maria San Romão
P T13
A Preliminary Study to Evaluate a Functional Genomic Approach To Monitor Microbial
Communities During Cheese Ripening
Lisa Carraro, Marilena Marino, Michela Maifreni, Ingrid Bartolomeoli, Francesca Frigo,
Enrico Novelli, Barbara Cardazzo
Poster session V Verotoxigenic E. coli
14.30-15.45
Exhibition Hall
P V2
Optimization Of A Detection And Isolation Method For VTEC O26, O103, O111, O145
And Sorbitol Positive O157 In Cattle Faeces
Karen Verstraete, Lieven De Zutter, Lieve Herman, Marc Heyndrickx, Koen De Reu
P V3
Identification and Characterisation of Extremely Heat Resistant Escherichia Coli From
Beef Processing Plants
Elena Dlusskaya, Michael Gänzle, Lynn McMullen
P V4
Moisture, Sawdust, And Bleach Regulate The Persistence Of Escherichia coli O157:H7
On Floor Surfaces In Butcher Shops
Prysor Williams, Lisa Avery, Ken Killham, Davey Jones
P V5
Rapid Screening Of VTEC O26 Infections Using The AIMS-ELISA Concept
Kofitsyo S. Cudjoe, Trine M. Grønbeck, Gro S. Johannessen, Anne Margrete Urdahl
P V6
The Use Of Carvacrol For The Inhibition Of Escherichia coli O157:H7 In A Broth System
At Different Temperatures
Lucia Rivas, Mary J. McDonnell, Kaye Burgess, Seamus Fanning
P V7
A Survey Of The Incidence Of VTEC, Including E. coli O157, On Irish Beef Farms
Jaroslaw Rogalski, Declan Bolton
P V8
The Use Of Caseicin Antimicrobial Peptides For The Inhibition Of Verocytotoxigenic
Escherichia coli In A Broth System
Mary McDonnell, Lucy Rivas, Catherine Burgess, Seamus Fanning, Geraldine Duffy
P V9
The development of polymerase chain reaction (PCR) assays for a range of cytotoxigenic
Escherichia coli serogroups
Aine Monaghan, Brian Byrne, Pina M. Fratamico, David McDowell, Torres Sweeney,
Séamus Fanning, Geraldine Duffy, Xianghe Yan, Chitrita DebRoy, Declan Bolton
P V10
Emerging Verocytotoxigenic Escherichia coli (VTEC) on Irish Cattle Farms
Aine Monaghan, Brian Byrne, David McDowell, Torres Sweeney, Séamus Fanning,
Geraldine Duffy, Declan Bolton
P V11
Comparative Attachment of Shiga toxigenic Escherichia coli and Salmonella to Cultured
HT-29 and Caco-2 Cell Lines
Rebecca Goulter, Glen Mellor, Raymond Chia, Gary Dykes
P V13
Increased safety of fermented sausage by the application of production exposure
assessment for VTEC
Pernilla Arinder, Lars Axelsson, Roland Lindquist, Viggo Thor Marteinsson, Carmen Pin,
Panayiotis Andreou
P V14
Neutralizing activity of bovine colostral antibody against verotoxin derived from
enterohemorrhagic Escherichia coli O157:H7 in mice
Takashi Kuribayashi, Tetsurou Seita, Katsunori Furuhata, Masafumi Fukuyama, Shizuo
Yamamoto
P V15
Thermal Inactivation Of Escherichia coli O157:H7 In Blade Tenderized Beef Steaks
Cooked On A Commercial Open-Flame Gas Grill
John Luchansky, Anna Porto-Fett, Brad Shoyer, Jeff Call
P V17
The Occurrence of Verocytotoxin-negative E. coli O157 strains on Flemish Cattle Farms
Katrijn Cobbaut, Kurt Houf, Denis Pierard
P V18
A new immunoassay for the simultaneous detection of E. coli O26 and E. coli O157
Jean-louis Pittet, Cécile Sauvan, Vincent Atrache, Pascal Montes
Poster session W Virology
14.30-15.45
Exhibition Hall
P W1
Stability of the Norovirus surrogate Feline Calicivirus: In vitro influence of sodium chloride,
sodium nitrite and D,L-lactic acid at different temperatures and persistence in raw fermented sausages
Thiemo Albert, Jill Manteufel, Janin Heinze, Juliane Straube, Anuska Bori, Karsten
Fehlhaber, Uwe Truyen
P W2
Stability of ECHO virus as surrogate for enteroviruses: In vitro influence of sodium
chloride, sodium nitrite and lactic acid at different temperatures and persistence in raw
fermented sausages
Juliane Straube, Jill Manteufel, Thiemo Albert, Janin Heinze, Anuska Bori, Karsten
Fehlhaber, Uwe Truyen
P W3
Development of a shellfish bioassay system for the concentration and detection of
waterborne viruses
Carole Simard, Peter Müller, Jonathan Deschamps, Yvan L'Homme
P W4
Detection over a one year period of viruses inoculated in natural spring drinking bottled
water
Carole Simard, Peter Müller, Geneviève Simard, Louise Lessard, Yvon-Louis Trottier,
Yvan L'Homme
P W5
Virucidal Activity Of Non-Halogenous Oxydizing Products Against Bacteriophages MS2
And P001, Bovine Enterovirus 1 (ECBO) And Hepatitis A Virus (HAV)
Thierry Morin, Rachel Fresnel, Christophe Soumet, Hélène Martin, Anne-Laure
Lesauvage, Emmanuel Coton, Bernard Picoche, Pierre Maris
P W6
Characterization of Streptococcus thermophilus Lytic Bacteriophages from Mozzarella
Cheese Plants and Evidence of a Temperate Bacteriophage from the Lysogenic Host
Strain Streptococcus macedonicus AI4
Paola Zinno, Thomas Janzen, Danilo Ercolini, Ilario Ferrocino, Gianluigi Mauriello
P W7
Occurrence Of Enteric Viruses In Italian Shellfish And Relation To Climatic-Environmental
Factors
Marina Nadia Losio, Luciana Croci, Giuseppe Arcangeli, Enrico Pavoni, Chiara Corrain,
Elisabetta Suffredini, Emanuele Rossetti, Giuliana Sanavio, Paolo Boni
Poster session X Stress Response
14.30-15.45
Exhibition Hall
P X1
The Expression of csp-Genes after Cold-Shock in Yersinia Enterocolitica and Yersinia
Pseudotuberculosis
Eveliina Palonen, Miia Lindström, Panu Somervuo, Hannu Korkeala
P X2
Survival and growth of Esherichia coli O157:H7 on Sogok
El-Safey M El-Safey, Abdulah A. Aldahsh
P X3
The Influence of inadequate food preservation on bacterial toxicity and LPS ultrastructure
Pierre Venter
P X4
The Influence Of Lactoperoxidase, Heat And Low pH On Acid-Adapted Escherichia coli
O157:H7 In Goat Milk
Angela Parry-Hanson, Piet Jooste, Elna Buys
P X5
Different Protein Up-Regulation In Listeria monocytogenes And Salmonella enterica After
Different High Pressure Treatments
Anna Jofré, Teresa Aymerich, Margarita Garriga
P X6
The Influence Of Preservation Methods On The Exopolysaccharide Ultra Structure Of
Staphylococcus aureus
Olga de Smidt, Pierre Venter, Mary Abraham, Ryk Lues, Igor Ivanov
P X7
Effects of the temperature at which Staphylococcus aureus is adapted and the growth
phase on the adherence at low temperatures
Juan José Herrera, MªDolores Crespo, Marta Cabo, Paula Saá, Laura Pastoriza
P X8
Stress Response Devices in Oenococcus Oeni Isolated From ‘Aglianico Del Vulture’
Wines
Maria Anna Sico, Maria Grazia Bonomo, Giovanni Salzano
P X9
Stress response of Lactobacillus sakei strains from Italian traditional fermented sausages
Maria Grazia Bonomo, Maria Anna Sico, Giovanni Salzano
P X10
Effect of pH on the Growth, Urease Production and Stress Tolerance of Streptococcus
thermophilus
Teresa Zotta, Annamaria Ricciardi, Eugenio Parente
P X11
Role of Stress Response Regulators on the Growth and Survival of Streptococcus
thermophilus Sfi39
Felicia Ciocia, Teresa Zotta, Eugenio Parente, Kleopatra Asterinou, Rocco Rossano
P X12
Expression of four technological dairy relevance genes of Streptococcus thermophilus
CNBL 7034 in cheese
Simona Gazzola, Fabrizio Cappa, Pier Sandro Cocconcelli
P X13
Production of beta-carotene and ergosterol by red yeasts under physiological stress
Andrea Halienova, Martina Carnecka, Ivana Marova, Emilia Breierova
P X14
Production of carotenoid-enriched biomass by red yeasts
Ivana Marova, Martina Carnecka, Andrea Halienova, Terezie Dvorakova, Emilia
Breierova
P X15
Influence of Sublethal Acidic and NaCl Stress on Gene Expression in Listeria
monocytogenes
Inger Olesen, Finn K. Vogensen, Lene Jespersen
P X16
Tandem chemostat studies on virulence expression in Staphylococcus aureus
Rong Cao, Nina Wallin, Peter Rådström
P X17
Stress responses of Staphylococcus aureus to organic acids by global gene expression
analysis
Tone Mari Rode, Solveig Langsrud, Trond Møretrø, Øyvind Langsrud, Askild Holck
P X18
Butanediol Fermentation Results In A pH Dependent Growth Advantage and reduces the
minimal pH for growth of Escherichia coli
Eva Wevers, Pieter Moons, Abram Aertsen, Chris Michiels
P X19
Effects Of High Pressure Homogenization And Thermal Treatments On Gene Expression
And Membrane Fatty Acid Profiles In Spoilage And Pathogenic Food-borne Species
Lucia Vannini, Alessandra Russo, Letizia Di Biase, Francesca Patrignani, Rosalba
Lanciotti, M. Elisabetta Guerzoni
Poster session Y Seafood Microbiology
14.30-15.45
Exhibition Hall
P Y1
Effect of gamma irradiation on microbial characteristics and select of the best packaging
for frozen and irradiated shrimp
Farahnaz Motamedi Sedeh, Reza Afsharian, Hamid Reza Zolfagharie, Masood Ayazee,
Kamalodine Shafaei, Hadi Fatolahi
P Y2
Antimicrobial Activity of Different Chitosan Fractions Against Spoilage Microorganisms in
Seafood
Tri Erny Dyahningtyas, Benward Bisping
P Y3
Could halophilic archaea improve the traditional salted anchovies (Engraulis
encrasicholus L) manufacture?
Maria Aponte, Valeria Ventorino, Giuseppe Blaiotta, Raffaele Sacchi, Giancarlo Moschetti
P Y4
Accelerated Shelf Life Testing of Canned fish (Clupeidae spp.) in Sauce
Bahareh Tabatabaee Amid, Ali Motamedzadegan, Ali Mortazavi, Shabnam Hamzeh
P Y5
Monitoring of antibiotic resistant bacteria in imported prawns; Slipping through the
surveillance nets
Douglas McIntosh
P Y6
Investigation of microbial contamination in Mytilus galloprovincialis harvested in South
Sardinia.
Maura Deplano, Maria Elisabetta Fadda, Maria Barbara Pisano, Riccardo De Murtas,
Sofia Cosentino
P Y7
Microbiological quality and vitality after striped venus clam (Chamelea gallina L.)
depuration
Pamela Vernocchi, Nicoletta Belletti, Sylvain Sado Kamdem, Mirko Maffei, Rosalba
Lanciotti, M.Elisabetta Guerzoni, Fausto Gardini
P Y8
PCR-DGGE Used as a Tool to Identify the Spoilage Flora in Fresh Fish Products
Maria Befring Hovda, Bjørn Tore Lunestad, Jan Thomas Rosnes
P Y9
Development and Optimization of Two Real Time PCR Systems To Detect V.
parahaemolyticus
Irene Cañigral, Yolanda Moreno, M.L Camaró, A De Benito, M. Antonia Ferrús
P Y10
Serologic and Molecular Characterization of Vibrio parahaemolyticus Strains Isolated
from Food and Environmental Sources in Italy
Donatella Ottaviani, Francesca Leoni, Elena Rocchegiani, Sabrina Santarelli, Laura
Masini, Antonio Carraturo
P Y11
Clostridium botulinum Type E Not Detected In New Zealand Marine Sediments
Graham Fletcher, Graeme Summers, Guangjin Lu, Joseph Youssef
P Y12
A Study To Evaluate Direct Plating Onto Chromocult® Coliform Agar For The
Enumeration Of Faecal Coliforms And Escherichia Coli In Raw Shellfish
Cathy Fox, Maria Dorey, Patti Wilson, Grace Maxwell, Bree-Ann Lightfoot, Jessica
Steeves
P Y13
Detection of Campylobacter Species in Bivalve Mollusks
Angela Hoek van, Wendy Overbeek van, El Bouw, Paul Graag de, Henk Aarts
P Y14
A Prospective Investigation On Incidence Of Aerobic Bacterial Species In The Iranian
Coast Of Caspian Sea; Including The First Reports Of Erysipelothrix Rhusiopathiae And
Edwardsiella Tarda For the Caspian Sea Region And Iran
Leila Modiri, Arash Chaichi Nosrati, Mahmood Jamshidian
P Y15
Incidence Of Erysipelothrix Rhusiopathiae Amongst Fishes; I : Cyprinidae Family In The
Iranian Coast Of Caspian Sea
Leila Modiri, Arash Chaichi Nosrati
P Y16
Incidence Of Erysipelothrix Rhusiopathiae Amongst Fishes; II: Clupeidae, Percidae And
Mugilidae Families In The Iranian Coast Of Caspian Sea
leila modiri, arash chaichi Nosrati
P Y17
An Unusual Contamination By Cryptosporidium Species In Broiler Chicken And Man With
Uncommon Clinical And Forensic Infection Manifestations
Leila Modiri, Arash Chaichi Nosrati
P Y18
Incidence Of Erysipelothrix Rhusiopathiae Amongst Fishes; I : Cyprinidae Family In The
Iranian Coast Of Caspian Sea
Leila Modiri, Arash Chaichi Nosrati
P Y19
Incidence Of Erysipelothrix Rhusiopathiae Amongst Fishes; II: Clupeidae, Percidae And
Mugilidae Families In The Iranian Coast Of Caspian Sea
Leila Modiri, Arash Chaichi Nosrati
Poster session Z Mycology
14.30-15.45
Exhibition Hall
P Z1
Control of Aspergillus flavus Using Biological methods, and some Natural Materials
Youssef Gibriel, Fawazia Mursy, Sobhy Mohsen, Akila Hamza
P Z2
Reduction of aflatoxin B1 and ochratoxin A in cocoa beans infected with Aspergillus via
ergosterol value
Shamsideen Aroyeun, Gabriel Adegoke, Varga Janos, Teren Joseph
P Z3
Moulds isolated from ripened fermented salami: biodiversity and ochratoxin A production
Christian Andrighetto, Fabio Zilio, Barbara Roncaglia, Cristina Tutta, Enrico Novelli,
Angiolella Lombardi
P Z4
Detection of Aflatoxinogenic Fungi Using PCR Method
Petra Snevajsova, Iveta Brozkova, Jarmila Vytrasova, Marcela Pejchalova
P Z5
Factors Effecting Aflatoxin Production
Jarmila Vytrasova, Iveta Brozkova, Petra Snevajsova, Petra Smahova, Marcela
Pejchalova
P Z6
Influence of temperature and duration of storage on the distribution of the germination
time amongst a population of fungal spores
Paula-Marina Nanguy, Maurice Bensoussan, Jean-Marie Perrier-Cornet, Philippe
Dantigny
P Z7
Inhibition and inactivation of fungi by ethanol
Dao Thien, Philippe Dantigny
P Z8
Characterization And Genetic Identification Of Geotrichum Strains From Armada Cheese
(A Traditional Spanish Goat’s Milk Cheese)
Noelia Sacristán, Hilda Sandoval, Jose María Fresno, Maria Eugenia Tornadijo, Jose
María Castro
P Z9
Characterisation of spoiling yeast biota isolated during refrigerated storage of chicken
meat
Monika Kovacs, Agnes Nikolett Holczman, Anna Maraz
P Z10
Effect of pasteurization in a continuous flow system on Byssochlamys fulva ascospores
destruction in clarified apple juice
Anderson Sant´Ana, Amauri Rosenthal, Pilar Massaguer
P Z11
Indoor Air-borne Fungi in Slovak Tokay Wine Cellars
Elena Piecková, Zuzana Kolláriková, Dezider Tóth
P Z12
Ochratoxin A and Fungi Toxigenic in Brazilian Coffee Beans (Coffea arabica L.)
Cristina Silva, Luis Batista, Sara Chalfoun, Rosane Schwan
P Z13
Saccharomyces cerevisiae invasion is influenced by different physiological conditions
Jure Zupan, Jan Mavri, Klemen Oketic, Peter Raspor
P Z14
Screening Of Natural Compounds To Inhibit Growth And Mycotoxin Production By
Aspergillus Spp. And Penicillium Spp.
Letizia Di Biase, Maurice Ndagijimana, Olusegun Atanda, Luciana Perillo, Lucia Vannini,
M. Elisabetta Guerzoni
P Z15
Isolation And Identification Of Aspergillus Species From Tea Gardens Air In The North Of
Iran; The First Report Of Some New Aspergillus Species For Iran
Arash Chaichi Nosrati, Alireza Khosravi, Rasul Zare, S.Jamal Hashemi Hazaveh, Leila
Modiri
P Z16
Biosorption of heavy metal ions by various types of edible white rot fungi: A preliminary
study and investigation of metal toxicity
Muhammad Asif Hanif, Haq Nawaz Bhatti, Muhammad Asif Ali
P Z17
A Retrospective Reveiw And Prospective Investigation On Food Born And Aerial
Anamorphic Aspergilli And Penicilli In Iran;New Genera For Caspian Sea Region And The
Northern States Of Iran
Arash Chaichi Nosrati
P Z18
A Retrospective Reveiw And Prospective Investigation On Food Born And Aerial
Teleomorphic Aspergilli And Penicilli In Iran; New Genera For Caspian Sea Region And
The Northern States Of Iran
Arash Chaichi Nosrati
P Z19
Isolation And Identification Of Aspergillus Species From Tea Processing Houses Air In
The North Of Iran;The First Report Of Some New Aspergillus Species For Iran
Arash Chaichi Nosrati
P Z20
Yeast And Mould Ecology In Food Factories
Debra Smith, Phil Voysey, Suzanne Jordan
P Z21
Occurrence of Aspergillus section Flavi in stored maize and prospects from a biocontrol
strategy in Nigeria
Joseph Atehnkeng, P Ojiambo, T Ikotun, M Donner, P J Cotty, R Bandyopadhyay
Poster session AA Salmonella
14.30-15.45
Exhibition Hall
P AA1
Follow Up The Spread Of Salmonella Infantis From Three East-Hungarian Broiler Farms
To The Consumers: Prevalence And Characterization Of The Strains Isolated In A “Farm
To Fork” Study
Noémi Nógrády, Gábor Kardos, Andrea Bistyák, Ibolya Turcsányi, Júlia Mészáros,
Zsuzsanna Galántai, Ágnes Juhász, Judit Pászti, István Kiss
P AA2
Validation To EN ISO 16140 Of A New Rapid Culture-based Salmonella Detection
Method
James Stringer, Alastair Thomas, Danièle Sohier, Maryse Rannou
P AA3
Virulence Of Filamentous Salmonella enterica Cells
Suzanne Humphrey, Tom Humphrey, Mark Jepson
P AA4
Detection of low level Salmonella contamination in cocoa products, chocolate and peanut
butter using re-circulating Immunomagnetic Separation and PCR.
Nicole Prentice, John Murray, Paul Benton, Katarzyna Brezgowa, Michael Scott, Brooke
Houston, Marcie van Wart, Adrian Parton
P AA5
Detection of Salmonella heidelberg in some Egyptian foods
El-Safey M. El-Safey
P AA6
Detection of Food-borne Pathogens: Salmonella spp. by using polymerase chain reaction
Neda Knezevic-Jonjic, Ivancica Kovacek, Puntaric Dinko, Matica Biserka, Bosnir Jasna,
Suskovic Ana, Dunaj Alemka
P AA7
Isolation and Plasmid Profile of Salmonella spp From Food Handlers in “Bukkas” and
Farm Animals
Stella Smith, Peter Odeigah, Muinat Fowora, Helen Goodluck, Moses Bamidele,
Olusimbo Aboaba, Bolanle Opere, Emmanuel Omonigbehin, Kehinde Akinsinde
P AA8
Molecular Clues to the Salmonella Brandenburg Epidemic in New Zealand Sheep
Stephanie Brandt, Robin McFarlane, Carolyn Nicol, Philip Carter, Susan Paulin
P AA9
Novel Advanced Pulsed Light Technology For Decontamination Of Chicken Carcass
From Pathogens: Inactivation Of Salmonella Typhimurium Viability
Irina Buchovec, Zivile Luksiene, Egle Paskeviciute
P AA10
A Survey Of The Incidence Of Salmonella And Campylobacter On Irish Beef Farms
Raffaella Cubiano, Declan Bolton
P AA11
Acid Adaptation Of Salmonella Typhimurium And Salmonella Senftenberg Increases
Their Heat Resistance
Avelino Álvarez-Ordóñez, Ana Fernández, Ana Bernardo, Mercedes López
P AA12
Influence of Active Molecules on Salmonella Enteritidis Growth and Viability
Gaëlle Legendre, Fabienne Faÿ, Isabelle Linossier, Karine Vallée-Réhel
P AA13
Effect of various stresses on efficiency of RAPD-PCR for specific detection of
antimicrobial drug-resistant Salmonella Enteritidis
Soithong Saiyudthong, Sudsai Trevanich
P AA14
mRNA-based sandwich hybridization assay for detection of Salmonella in food samples
with fluorescent and electrical read-outs
Sanna Taskila, Peter Neubauer, Tomi Hillukkala
P AA15
Control Of Salmonella spp. Growth In Pet Food By Means Of The Addition Of Food
Additives
Carles Adelantado, M.Àngels Calvo, E.Leonardo Arosemena, Patrice Gault, Sergi López
de Atxer
P AA16
Effect Of Light On Salmonella spp. Viability Inoculated In Dry Extruded Pet Food
M.Àngels Calvo, Carles Adelantado, E.Leonardo Arosemena, Rossend Inglada, Lluís
Vilaseca, Sergi López de Atxer
P AA17
Development Of An Acid Tolerance Response In Salmonella Typhimurium After Its
Grown In Presence Of Organic Acids: Influence Of Growth Temperature
Avelino Álvarez-Ordóñez, Ana Fernández, Mercedes López, Ana Bernardo
P AA19
Determination of Salmonella spp. on Green Leaves Vegetables Grown Around Ankara, by
Using Immunomagnetic Separation and Molecular Techniques
Ulya Ben, Aykut Aytac
P AA20
Food-Borne Diseases and Food Safety Strategy in the Country
Nanuli Ninashvili
P AA21
Detection of food-borne pathogens on chicken skin by confocal scanning laser
microscopy: the fate and distribution of gfp-tagged Salmonella on and within chicken skin
surface.
Naseer M. Shukri, Hanne Rosenquist, Bjarke Bak Christensen
P AA22
Characterization of Salmonella spp. using a polyphasic approach and artificial neural
networks
Miguel Prieto, Rosa Capita, Carlos Alonso-Calleja
P AA23
Rapid confirmation and characterisation of food related salmonellae
Suzanne Jordan, Robert Limburn, Chris Baylis, Roy Betts
P AA24
Comparison of rapid culture based methods for detection of Salmonella
Jonathan Cloke, James Stringer, Caryn Harward, Tom Dolphin, Christopher Kitson,
Evangelia Komitopoulou
P AA25
Validation of a New TaqMan® Real-Time PCR Method for the Detection of Salmonella
enterica in a Variety of Food Samples Using a Single 18-Hour Enrichment Protocol
Melanie Patterson, Frederic Bar, Yanxiang Cao
Poster session DD Ready to Eat Foods
14.30-15.45
Exhibition Hall
P DD1
Potential Applications Of Plant Essential Oils As Decontamination Treatments For
Minimally Processed Vegetables
Jorge Gutierrez, Catherine Barry-Ryan, Paula Bourke
P DD2
Microbiological Quality of Salads and Sauces from Kebab Take-aways
Richard Meldrum, Christine Little, Satnam Sagoo, Vina Mithani, Jim McLauchlin,
Elizabeth de Pinna
P DD3
Development of Molecular Methods for Emerging Pathogen Detection in Ready To Eat
Vegetables
Silvia Bonetta, Sara Bonetta, Serena Bernardi, Debora Carena, Elisabetta Carraro
P DD4
Survival of Salmonella in Contaminated Chorizo (Spanish Dry Sausage)
Elena González-Fandos, María Vázquez de Castro, Naiara Maya, Juan José MartínezLoza, Juan Carlos Álvarez
P DD5
Behaviour Of Listeria monocytogenes In Three Types Of Processed Cheese During
Storage At 4, 12 And 22°C
Apostolos Angelidis, Paraskevi Boutsiouki, Demetrios Papageorgiou
P DD6
Assessing Relationships Between Microbiota And Food Handler Practices In
Delicatessens
Izanne S. Human, Jan F.R. Lues
P DD7
A Microbiological Survey of Commercial Herbs and Spices and the Effect of a Simulated
Industrial Process on the Survival of Resident Microflora
Anna M. Witkowska, Dara K. Hickey, Martin G. Wilkinson
P DD8
Survival of Salmonella Typhimurium in Some Italian Meat Products
Elena Cosciani Cunico, Emanuela Bonometti, Guido Finazzi, Paolo Daminelli
P DD9
Behaviour of Listeria monocytogenes in Sliced Mortadella Stored at Different
Temperatures in Presence of Sodium Lactate
Guido Finazzi, Paolo Daminelli, Elena Cosciani, Emanuela Bonometti
P DD10
Assessment of Safe Enterococci as Bioprotective Cultures in Fermented Sausages
Combined with High Pressure Processing
Margarita Garriga, Sara Bover-Cid, Belén Martín, Teresa Aymerich
P DD11
The risk of Listeria monocytogenes in sushi and RTE fish mince products, an initial
assessment based on the Listeria level in the products and survival in synthetic stomach
acid.
Taran Skjerdal, Ingebrigt Bjørkevoll, Grete Lorentzen
P DD12
Biological control of foodborne pathogens on fresh-cut apple: A new tool to improve
microbial safety.
Isabel Alegre, Josep Usall, Marcia Oliveira, Marina Anguera, Maribel Abadias
P DD13
Foodborne pathogens on RTE vegetables: effects of a modified atmosphere and the
relative risk on infection.
Rob de Jonge
P DD14
Population dynamics of Salmonella, E. coli O157:H7 and Listeria spp. on fresh cut apple,
peach, melon and pineapple.
Maribel Abadias, Isabel Alegre, Marcia Oliveira, Marina Anguera, Inmaculada Viñas
P DD15
High Hydrostatic Pressure Treatment Of Cold-Smoked Salmon: Effects On Listeria
monocytogenes, Texture And Colour
Raquel Montiel, Daniel Bravo, Margarita Medina
P DD16
Shelf Life Microbiological Evaluation In Chilled Ready To Eat Foods Preliminary Report
Andrea Cereser, Alessandra Pezzuto, Michela Favretti, Maura Marcati, Kety Rossetto,
Fabio Furlan, Alessia Piovesana
P DD17
Growth of Bacillus spp. in “Souvlaki”- A Traditional Greek Ready To Eat Meal- and in
Freshly, Cooked Coated Chicken Fillets, stored in air and under refrigeration
Vasiliki Giatrakou, Athina Ntzimani, Zeus Sosa Meija, Marcel Zwietering, Ioannis Nikolaos
Savvaidis
P DD18
Effect of Ozone Gas Disinfection in a Salmon Smokehouse
Birte Fonnesbech Vogel, Mona Mohr, Lone Gram
P DD19
Survival of Salmonella Enteritidis PT4 in sliced pork ham under vacuum pack and
modified atmosphere, with or without the presence of volatile oregano essential oil.
Samir Mahgoob, Vassilis Eliopoulos, Anastasios Stamatiou, Litsa Tryfinopoulou, George
Nychas, Efstathios Panagou
P DD20
Assessment Of The Effectiveness Of Cleaning Procedures Applied On Cutting Boards Of
Three Different Restaurants Using A Microbiological Swabbing Method
Catalina Chinchilla Lee, Timea Zbizco, Pieternel Luning, Jordi Rovira, Isabel Jaime
P DD21
Comparison Of Bioluminescence Assay And Microbiological Swabbing Method To Assess
Contamination Of Food Contact Surfaces In Restaurants
Catalina Chinchilla Lee, Timea Zbisko, Jordi Rovira, Pieternel Luning, Isabel Jaime
P DD22
Safety Of Farmhouse Cheese In Ireland
Martina O'Brien, Triona Hunt, Sara McSweeney, Kieran Jordan
P DD23
Monitoring Of Microbiological Quality Of Ready-To-Eat Baby Leaf Salads During The
Storage
Alessia D'Alessio, Mario Trupo, Rita Di Bonito, Ugo De Corato
P DD25
The Generation And Screening Of Milk Proteins For Antimicrobial Peptides
Sinéad O'Doherty, Daniel Walsh
Poster session EE Food Safety & Consumer Protection
14.30-15.45
Exhibition Hall
P EE1
Antifungal activity of dried leaf of the areca palm (Areca catechu) coated with volatiles of
essential oils for preservation of durian paste
Narumol Matan
P EE2
Application of HACCP to street food processing in South-Western Nigeria
Mojisola Edema, Olabisi Atayese
P EE3
Antiaflatoxigenic activity of Carum carvi L. essential oil against Aspergillus parasiticus
Mehdi Razzaghi-Abyaneh, Masoomeh Shams-Ghahfarokhi, Mohammad-Bagher Rezaee,
Kamkar Jaimand
P EE4
Microbiology of some artisanal “farmhouse” cheeses manufactured in Scotland from
unpasteurised milk
Alan Williams, Susan Withers
P EE5
Microbial Risk Assessment In Coagulase Negative Staphylococci Isolated From
Fermented Foodstuffs Using A Dedicated Diagnostic Microarray
Sergine Even, Sabine Leroy, Cathy Charlier, Nouri Ben Zakour, Jean-Paul Chacornac,
Isabelle Lebert, Emmanuel Jamet, Marie-Héléne Desmonts, Emmanuel Coton, Sylvie
Pochet, Regine Talon, Yves Le Loir
P EE6
A Risk-ranking Tool for Fish and Meat Processing Plants
Pirkko Tuominen, Mikko Tuominen, Eija Läikkö, Maija Nurminen, Taina-Riitta Seppälä,
Tuomo Nyyssönen, Marja-Liisa Hänninen
P EE7
Microbiological Profile of Mould-Ripened Comlek (Pot) Cheese Traditionally Produced In
Turkey
Ilkin Yucel Sengun, Dilek Bengu Yaman, Mehmet Karapinar
P EE8
Synergism Between Enterocin AS-48 and High-Intensity Pulsed-Electric Field Treatment
Against Salmonella enterica in Apple Juice
Pilar Martinez-Viedma, Angel Sobrino López, Nabil Ben Omar, Hikmate Abriouel, Rosario
Lucas López, Eva Valdivia, Olga Martín Belloso, Antonio Gálvez
P EE9
Characterisation of the Microbiota and Its Attributes to the Microbiological Quality and
Safety of Food Related Spices and Herbs
Rashad Al-Hindi
P EE10
Nutritional Composition, Chemico-Physical Parameters, And Microbial Quality Of Water
Buffalo Milk And Milk Products In Germany
Peggy Braun, Stefanie Preuß, Sandra Knobloch
P EE11
Detection of specific and unspecific antagonistic activity of naturally occurring lactic acid
bacteria in raw milk and raw milk cheese
Maria Beatriz Tassinari Ortolani, Gabriela Nogueira Viçosa, Anderson Yamazi, Paula
Mendonça Moraes, Kátia Gianni Lima, Luís Augusto Nero
P EE12
Efficacy of Ultrasound for Inactivation of Escherichia coli
Sonal Patil, Bridget Kelly, Paula Bourke, P.J. Cullen
P EE13
Bacteriological Quality of Different Cooked or Raw Seafood Products Available on
Romanian Retail Market
Constantin Savu, Gabriel Predoi, Gabriel Gajaila, Mara Nicolaescu, Mimi Dobrea, Andrei
Popovici, Victor Butean
P EE14
Antimicrobial Activity of Different Molecular Weight Chitosans upon Yersinia
enterocolytica, Salmonella enteritidis and Listeria monocytogenes
João Fernandes, Óscar Ramos, Freni Tavaria, Manuela Pintado, Xavier Malcata
P EE15
Contaminating Microbial Flora in Commercially Available Baked Potato and Cheese,
Butter Alone Used as Ingredients in Istanbul
Hatice Imge Oktay, Dilek Heperkan
P EE16
Guaiacol Production And Spoilage Potential Of Strains of Alicyclobacillus Species
Isolated From South African Fruit Processing Environments
Yvette Le Roux, Pierre Venter, Corli Witthuhn
P EE17
Evaluation of Delvotest® Accelerator for antibiotics detection in ewe’s milk
Roberta Comunian, Antonio Paba, Elisabetta Simona Daga, Ilaria Dupré, Maria
Francesca Scintu
P EE18
Isolation of anticlostridially active lactobacilli from semi-hard cheeses
Katerina Kucerova, Stepan Tuma, Ylva Ardo, Finn Vogensen, Milada Plockova, Eva
Svirakova
P EE19
Estimation Of The Vertical And Horizontal Bacterial Infection Of Hen’s Table Eggs
Koen De Reu, Marc Heyndrickx, Bas Rodenburg, Frank Tuyttens, Mieke Uyttendaele,
Lieve Herman
P EE20
Bacteriological Contamination Of Eggs In Furnished Cages And Non-Cage Systems For
Laying Hens: An International On-Farm Comparison
Koen De Reu, Koen Grijspeerdt, Bas Rodenburg, Frank Tuyttens, Marc Heyndrickx, Lieve
Herman
P EE21
Influence Of Starter Cultures Of Lactic Acid Bacteria To The Microbiological Safety And
Sensory Acceptability Of Ting, A Fermented Food
Evelyn Madoroba, Jacques Theron, Henriëtte De Kock, Emma Steenkamp, Eugene
Cloete
P EE22
Prevalence of Bacillus cereus in baby and young children foods commercially available in
Korea
Chi-Yeun Cheung, Soo-Yeol Cho, Ok-Hee Kim, Young-Bin Song, Mi-Gyeong Kim, ChanSoon Kang, Chang-Yong Yoon, Ju-Hee Kuk, Woo-Young Jung, Jin-Ha Lee, Insun Hwang
P EE23
Growth Inhibition of Pathogenic Bacteria and Some Yeasts by Essential Oils
Reyhan Irkin, Mihriban Korukluoglu
P EE26
Detection and enumeration of Clostridium perfringens from food by the Linearcount
Anaerobic system.
Sofia Cosentino, Sergio Murgia, Maura Deplano, Maria Elisabetta Fadda, Maria Barbara
Pisano, Giuseppina Pusceddu, Arianna Corda
P EE27
Prevalence Of Foodborne Pathogens In Rural Pigs And In Derived Cold Pork Meats
Andrea Cereser, Gioia Capelli, Michela Favretti, Alessandra Pezzuto, Rocco Marchesan,
Denis Marchesan, Maura Marcati, Kety Rossetto, Fabio Furlan, Alessia Piovesana, Paolo
Lorenzon
P EE28
Coagulase Positive Staphylococci in Cheese Produced on Swedish Farm Dairies
Åsa Rosengren, Roland Lindqvist, Susanne Sylvén, Bengt Guss
P EE29
Determination Of Microbiological Status Of Raw Milk For The Reduction Of Pasteurized
Temperature.
Sakunnee Bovonsombut, Dawruang Pipattanaporn, Kingkarn Khamlue, Sapharada
Fuangfong, Sittisin Bovonsombut
P EE30
Presence of Thermotolerant Campylobacter and Salmonella spp. in Retail Chicken in
Eastern Slovenia in Year 2007
Marija Lusicky, Mojca Cimerman, Katja Zelenik
P EE31
Antimicrobial Activities of Silk Fibroin-Carrageenan Films Incorporating Grape Seed
Extract
Dilhun Keriman Arserim, Figen Korel, Oguz Bayraktar
P EE32
Microbiological Food Safety Of Chicken Wings
Mark Malpass, Prysor Williams, Davey Jones, Hussain Omed
P EE33
A survey of beef abattoirs for blown pack spoilage bacteria
Galatios Moschonas, Declan Bolton, James Sheridan, David McDowell
P EE34
Quality Determination Of Different Wholesale Cuts Of Goat Carcass At Different Ages
Syed Rahman, Rezwanul Islam, Sajeda Akhter, Muckta Khan, Deog-Hwan Oh
P EE35
Detecting of mould growing in carbonated and non-carbonated bottled water samples
Kata Pap, Judit Tornai-Lehoczki, Zoltan Syposs
P EE36
Pseudomonas spp. in estonian farm milk
Merle Kampura, Irina Stulova, Tiiu-Maie Laht
P EE37
Examination Of Cattle Faeces, Dairy Farm And Food Environs For The Presence Of E.
sakazakii
Catherine Molloy, Claire Cagney, Seamus Fanning, Geraldine Duffy
P EE38
Physiological and biochemical characterisation of spoilage bacteria originated from
chicken meat
Agens Belak, Snjezana Cenic, Balazs Marsi, Laszlo Gyenge, Anna Maraz
P EE39
Are Commercial Probiotic Products Microbiologically Safe?
Ife Fitz-James, Paul in 't Veld
P EE40
Develop an Enzyme-Immunosorbent Assay for Detection of Clenbuterol Residues in
Swine Products via Some New Approaches of Haptens Design
Ivan Kennedy, Quoc Anh Bui, Robin Allan, Alice Lee
P EE41
Survival of Potential Pathogens on Carrots, Beans, Apples and Strawberries Treated with
Polluted Irrigation Water
Alison Ackermann, Gunnar Sigge, Trevor Britz
P EE42
Sensory testing of fresh produce after being subjected to an antimicrobial citrus essential
oil blend vapour
Katie Fisher, Carol Phillips, Linda McWatt
P EE43
Impedance measurement of nisin effect on the growth of commercial mesophilic and
thermophilic dairy starters.
Eva Svirakova, Ladislav Curda, Magdalena Abrlova, Katerina Kucerova, Milada Plockova
P EE44
Microbiological survey of "Brazillian Cream Cheese" during shelf-life
Alessandra Frias Reyes, Pilar Rodriguez Massaguer
P EE45
Comparison of a New TEMPO® Method for the enumeration of Lactic Acid Bacteria in
Food Products with the ISO 15214 method.
Florence Gorse, Nelly Dumont, Grégory Devulder
P EE46
Consumer Poultry Freezing and Thawing: A New Zealand Survey
Lynn McIntyre, Susan Gilbert, Peter van der Logt, Rob Lake
P EE47
Antibacterial Effects of Bambangan (Mangifera pajang) Seed Extracts on Foodborne
Pathogenic and Spoilage Bacteria.
Hoe Seng Tin, Fook Yee Chye
P EE49
Food related microbiological incidents reported to the UK Food Standards Agency in 2007
Nicola Walker, Joanne Aish, Louise Knowles, Hefin Davies, Paul Cook, Judith Hilton
P EE50
Microbial Health hazards Posed By Raw Milk in Egypt
Amr Amer, Sawsan Khamis
P EE51
Food safety in domestic environment
Inês Azevedo, Joana Silva, Paula Teixeira
P EE52
Microbiological hazards in raw milk soft cheese produced and commercialized in Brazil
Paula Mendonça Moraes, Gabriela Nogueira Viçosa, Anderson Keizo Yamazi, Maria
Beatriz Tassinari Ortolani, Luís Augusto Nero
P EE53
Development of Functional Ready- to-Eat vegetables by Using Waste Dairy-products for
Preservation and Enhancement of Their Nutritional Value
Lubna Ahmed, Ana Belen Martín-Diana, Catherine Barry-Ryan, Daniel Rico
P EE54
Evaluation of Inhibitory properties of lactic acid bacteria isolated from meat
Olusegun A Olaoye, Christine E R Dodd, Robert Linforth
P EE55
Relation between indicators microorganisms and Salmonella in chicken carcasses
Beatriz Garbelotti Matias, Paulo Sérgio de Arruda Pinto, Marcus Vinícius Coutinho Cossi,
Luís Augusto Nero
P EE56
Efficacy Of Sanitizing Treatments Against Spores Of Penicillium expansum,
Byssochlamys fulva And Alicyclobacillus acidoterrestris Inoculated On Apple Surface
Beatriz Salomão, Chalana Muller, Pilar Massaguer, Gláucia Aragão
P EE57
Comprehensive Evaluation Of HACCP System For Food Safety Management
Peter Raspor, Mojca Jevšnik
P EE58
Isolation And Identification Of Aspergillus Species From Tea Processing Houses Air In
The North Of Iran;The First Report Of Some New Aspergillus Species For Iran
Arash Chaichi Nosrati, Alireza Khosravi, Rasul Zare, S.Jamal Hashemi Hazaveh, Leila
Modiri
P EE59
Quality Of Fresh Sushi From Sushi Bars
Viktoria Atanassova, Joana Fonseca, Felix Reich, Günter Klein
P EE60
Arcobacter spp. In Turkey Processing – Prevalence And Differentiation
Viktoria Atanassova, Volker Kessen, Felix Reich, Günter Klein
P EE61
A Report On Identification of Some Fusarium Species as Aerial Mycoflora of Tea gardens
and Tea Processing houses Air in the North of Iran ; Some New Allied For Iran and
Caspian Region Fungi
Arash Chaichi Nosrati
P EE62
Identification of Aspergillus species from Tea gardens and Tea Processing houses air in
the north of Iran and an assay on protein patterns of the allergenic isolates
Arash Chaichi Nosrati
P EE63
Isolation And Identification Of Aspergillus Species From Tea Gardens Air In The North Of
Iran; The First Report Of Some New Aspergillus Species For Iran
Arash Chaichi Nosrati
P EE64
A Prospective Investigation On Incidence Of Aerobic Bacterial Species In The Iranian
Coast Of Caspian Sea; Including The First Reports Of Erysipelothrix Rhusiopathiae And
Edwardsiella Tarda For the Caspian Sea Region And Iran
Leila Modiri, Arash Chaichi Nosrati
P EE65
Determination of Microbiological Quality of Tahin Helvas Obtained from Adana, Turkey
and Isolation of Salmonella spp.
Isil Var, Funda Gok, Sinan Uzunlu
Poster session FF 'Other' - the real gems of microbiology
14.30-15.45
Exhibition Hall
P FF1
Multi-variety choice in yam’s production: a strategy to improve food access in central
Benin’s farmer households
Dagbégnon Clément Sohoulande Djebou, Afio Zannou
P FF2
Influence of Hot-fill Orange Juice Process on the number of decimal reductions of
Alicyclobacillus acidoterrestris CRA 7152
Ana Cláudia Spinelli, Anderson Sant´Ana, Cristiana Pacheco-Sanchez, Pilar Massaguer
P FF3
Antibacterial, Antifungal, Antiaflatoxigenic, Insecticidal, Antioxidant Activity And Chemical
Composition Of Caram Carvi, Melaleuca Leucadendron Oil And Their Combination
Rajsh Kumar, N K Dubey, G Nath
P FF4
Evaluation Of Different Methods For The Detection And Identification Of Enterobacter
sakazakii Isolated From South African Infant Formula Milks And The Processing
Environment
Donna Cawthorn, Corli Witthuhn
P FF5
PCR Detection Of Viable Enterobacter sakazakii Cells Utilising Propidium Monoazide And
Ethidium Bromide Monoazide
Donna Cawthorn, Corli Witthuhn
P FF6
Species Of Alicyclobacillus Isolated From Orchard Soils And The Fruit Processing
Environment In South Africa
Willem Groenewald, Pieter Gouws, Corli Witthuhn
P FF7
Comparative Survey on Hygienic Quality (Coliform , Escherichia coli and Staphylococcus
aureus) of Industrial Butters with Using Standard Methods and Impedance – Splitting
Method
Ali Fazlara, Ali Khataminia
P FF8
The potential of Carnobacterium maltaromaticum as a control agent of Brochothrix
thermosphacta in chilled lamb
Katharine Adam, Nick Penney, Gale Brightwell, Rhys Jones
P FF9
Survival and growth conditions of Enterobacter sakazakii in infant food stored at room
temperature (22oC)
Shadlia Matug, Kofia Aidoo, Alan Candlish
P FF10
Diversity of mesophilic and psychrotrophic bacteria from meat and spoilage potential in
vitro and in vacuum packaged beef
Danilo Ercolini, Federica Russo, Antonella Nasi, Pasquale Ferranti, Francesco Villani
P FF11
Occurrence Of Bacteria Of The Bacillus cereus Group In Conventional Henhouses And In
Egg Breaking Factories
Abdoulaye Zié Koné, Caroline le Maréchal, Noël Grosset, Angélique Gillard, MarieFrançoise Cochet, Michel Gautier, Julie Puterflam, Florence Baron, Sophie Jan
P FF12
Characterization of strains of Pseudomonas fragi isolated from fresh and spoiled meats
Danilo Ercolini, Maria Grazia De Falco, Federica Russo, Ilario Ferrocino, Francesco
Villani
P FF13
Contribution Of Cardoon To The Microbiological Quality Of Algarvian Goat Cheese Made
From Pasteurized Milk
Isabel Ratao, Lídia Dionisio
P FF14
Microbiological Monitoring Of Cheese Made From Algarvian Goat Milk
Isabel Ratao, Rosa Matos, Lidia Dionisio
P FF15
Antidiabetic Effect Of Nono (A Nigerian Fermented Milk) On Alloxan-Induced Diabetic
Rats
S.A. Laleye, A.P. Igbakin, J.A. Akinyanju
P FF16
Synthesis And Antimicrobial Activity Of Novel Carbohydrate Fatty Acid Derivatives On
Food Pathogens And Food Spoilage Microorganisms
Patricia Nobmann, Aoife Smith, Julie Dunne, Gary Henehan, Paula Bourke
P FF17
Synthesis and biological characterization of new bioactive food peptide analogues
Olga Fierro, Filomena Nazzaro
P FF18
Chemical composition and biological activity of some Labiatae essential oils
Laura De Martino, Vincenzo De Feo, Filomena Nazzaro
P FF19
Antibacterial Activity Of Phenolic Compounds Present In The Leaves Of Sphagnum
Papillosum
Hilde Mellegård, Torunn Stalheim, Victor Hormazabal, Simon Hardy, Per Einar Granum
P FF20
Phage-mediated Detection of Viable Mycobacterium avium subsp. paratuberculosis in
Milk and Dairy Products
Antonio Foddai, Chris Elliott, Irene Grant
P FF21
Production Of Certified Reference Materials For E. coli O157 And S. enteritidis At A
Target Level Of 5 cfu
Liesbet De Baets, Heinz Schimmel, Hendrik Emons
P FF22
Results and the Positive Findings of the Zoonotic Bacterial Agents in Slovakia During the
Year 2007
Lenka Cabanova, Maria Kantikova
P FF23
The Effect of Gaseous Ozone on the Survival of Surface Attached Bacteria of Importance
in the Food Industry.
Louise Fielding, Roger Bailey, Chris Griffith, Rebecca Brown, Arthur Tatham
P FF24
Screening of lactic acid bacteria isolated from meat products for exopolysaccharide
production
Patricia Elizaquível, Ana Torres, Montserrat Nácher, Rosa Aznar
P FF25
Evaluating the susceptibility of various bacterial strains to organic acids used in food
preservation
Ryk Lues, Riki Theron
P FF26
Microbiological And Nutritional Studies Of A Novel Cocoa Powder Drink
Chibuzo Umeh, Uzoamaka Onyejike, Ada Ozumba
P FF27
Comparison of Methods For Isolation of Pathogenic Yersinia enterocolitica From Pig
Faecal Samples
Riikka Laukkanen, Marjaana Hakkinen, Kaisa Aro, Maria Fredriksson-Ahomaa, Janne
Lundén, Tuula Johansson, Hannu Korkeala
P FF28
Membrane Fatty Acid Profile Changes In Acid Sensitive Pediococcus acidilactici Strains
Peter Kurdi, Thitapha Smitinont, Ruud Valyasevi
P FF29
Staphylococcus aureus: Adaptive and Cross- Adaptive Responses to Sanitizers Used in
the Food Industry
Ingrid Bartolomeoli, Marilena Marino, Francesca Frigo, Gabriella Rondinini, Michela
Maifreni
P FF30
Prevalence Of Salmonella spp., Camplylobacter jejuni, Yersinia enterocolitica, Vibrio
cholerae, Vibrio parahaemolyticus In Foodstuffs In Catalunya, Spain. L. Cabedo, L. Picart
i Barrot, E. Bigas, A. Teixidó i Canelles
Laura Cabedo, Lluís Picart i Barrot, Esther Bigas, Angel Teixidó i Canelles
P FF31
Molecular And Biochemical Identification Of Staphylococcus Spp. From Ripened
“Salsiccia Sarda”.
Rina Mazzette, Anna Mureddu, Marcella Scuderi, Domenico Meloni, Francesca Piras
P FF32
Occurrence of bifidobacteria in human milk
Vojtech Rada, Jiri Nevoral, Katerina Flajsmanova, Sarka Rockova, Martina Smehilova,
Eva Tomankova
P FF33
Antimicrobial Activity of the Essential Oil of Mastic Gum (Pistacia lentiscus var. Chia)
Elissavet Gkogka, Wilma Hazeleger, Rijkelt Beumer
P FF34
Comparison of the Automated TEMPO® System with Conventional Plate Counts for the
Enumeration of coagulase-positive staphylococci in Food Products
Frédéric Derepas, Aurélien Costa, Sophie Cagnes, Christine Vivier, Christophe Meunier,
Rachel Fillet, Florine Giordano, Béatrice Celliere, Sonia Chatellier, Raffaella Giardino
P FF35
A Microbiological Survey Of Airborne Bacterial Contamination In Red Meat Abattoirs
Wioletta Okraszewska-Lasica, Declan J. Bolton, James J. Sheridan, David A. McDowell
P FF36
Microbial Testing In Aseptically Filled Products With Luminescence
Anabelle Reidel, Matthias Fischer
P FF37
Newly isolated thermophilic Anoxybacillus kamchatkensis KW 12: A lipase-producing
thermophilic bacterium isolated from Kuala Woh Hot Spring
Nazamid Saari, Son Radu, Akanbi Taiwo
P FF38
Cloning And Expression Of Low Molecular Neuropeptides In Lactococcus Lactis
Agnieszka Szczepanska, Andrzej Lipkowski, Barbara Kwiatkowska-Patzer, Jacek
Bardowski
P FF39
Detection of sulphite reducing clostridia species in milk powder using different methods
Miryam Fischer-Reinhard, Sha Zhu, Matthias Fischer
P FF40
Detection and Recovery of Staphylococcus aureus Using Anti-body Labelling and
Fluorescence Activated Cell Sorting
Deirdre Kennedy, Ultan Cronin, Martin Wilkinson
P FF41
Effect of a protease produced by Pseudomonas fluorescens on the enzymatic activity of
manta meat (Mabula sp.)
Raquel García-Barrientos, Julio Cesar Ramírez-Ortiz, Isabel Guerrero-Legarreta, Hugo
Minor-Pérez
P FF42
Ochratoxin A Adsorption Phenotype: An Inheritable Yeast Trait
Andrea Caridi, Rossana Sidari, Andrea Pulvirenti, Giuseppe Meca, Alberto Ritieni
P FF43
Validation of a Method for Assessing the Ability of Wine Yeasts to Adsorb Grape
Pigments
Andrea Caridi
P FF44
Selection of Saccharomyces Sensu Stricto Able to Produce High Quality Fruit Wines
Rosane Freitas Schwan, Disney Ribeiro Dias, W.F. Duarte, Andrea Caridi
P FF45
The Presence and the Content of Monacolins in Red yeast rice prepared from Thai
glutinous rice
Emon Chairote, Griangsak Chairote, Saismorn Lumyong
P FF47
Dynamics of Lactic Acid Bacteria Population in Chill Stored Minced Beef
Agapi Doulgeraki, Joanne Hayes, Dafni-Maria Kagkli, Kieran Jordan, George Nychas
P FF48
Effect of Fermentation Methods on phytic Acid Content of Wheat Bran
Zohreh Didar, Mahdi Seyedain, Maryam Mizani, Mahammad-hossein Haddad, Ali-Reza
Ghaemi
P FF49
Characterization and Determination of Some Probiotic Properties of Lactic Acid Bacteria
Isolated from Human Milk
Hatice Yavuzdurmaz, Şebnem Harsa
P FF50
Biochemical Characterization of Clostridia Causing Blown Pack Spoilage in Vacuumpacked Chill-stored Beef
Xianqin Yang, Bala Sampathkumar, Colin Gill
P FF52
Methods to investigate interactions between human pathogenic enterobacteria and plant
hosts.
Nicola Holden, Leighton Pritchard, Ian Toth
P FF53
Effect of Various Ingredients used for Tenderization/Marination and Flavoring on
Escherichia coli O157:H7 Thermal Resistance in Non-intact Beef
Yohan Yoon, Avik Mukherjee, Keith Belk, John Scanga, Gary Smith, John Sofos
P FF54
Inactivation of Escherichia coli O157:H7 in Stored Non-intact Beef Cooked by Grilling,
Broiling or Frying
Yohan Yoon, Avik Mukherjee, Ifigenia Geornaras, Keith Belk, John Scanga, Gary Smith,
John Sofos
P FF55
The Influence of Wine Phenolic Acids on the Production of Volatile Phenols by Lactic Acid
Bacteria
Isa Silva, Francisco Campos, Tim Hogg, José Couto
P FF56
The Role of Lactic Acid Bacteria and AI-2 Like Activity In Spoilage of Modified
Atmosphere Packaged Meat
Agapi Doulgeraki, Vicky Blana, anthi Argyri, Salim Ammor, John Sofos, George Nychas
P FF57
Cholesterol lowering effect of lactic acid bacteria from chicken intestine
Ju-youn Shin, Ki-sok Kim, Wilhelm Holzapfel, Hyeun-kil Shin
P FF58
Detection of cold tolerant clostridia associated with spoilage of vacuum-packed chillstored meat by PCR-RFLP
Ana L. Renteria, Janet E. L. Corry, Chris R. Helps
P FF59
Quantitative And Qualitative Estimation Of The Occurrence Of Pathogenic Yersinia
enterocolitica In Tonsils from Belgian Slaughter Pigs
Inge Van Damme, Ihab Habib, Lieven De Zutter
P FF60
Study of Phenolics in Spices and Their Antioxidant Activities to Improve the Quality of
Chilled Ready Meals
Mohammad Billal Hossain, Catherine Barry-Ryan, Ana Belen Martin-Diana, Martin
Wilkinson, Branton Nigel
P FF61
2(5H)-furanones as signaling molecole in some Gram + and Gram – species:
biosynthesis and intra and interspecific activity
Maurice Ndagijimana, Lucia Vannini, Sylvain Sado, Chiara Montanari, Pamela Vernocchi,
M. Elisabetta Guerzoni
P FF62
Microbial Evaluation of MAP and Vacuum Packaged Minced Beef Meat During Cold
Storage
Reyhan Irkin, Nurcan Degirmencioglu, Ozlem Esmer, Ali Degirmencioglu
P FF63
Isolation and Partial Characterization of a bacteriocin-producing Lactococcus lactis strain
from Rocket salad (Eruca sativa Mill.)
Monika Kruger, Tatiana Nunes, Danielle Nader, Vanessa Bíscola, Matheus Barbosa,
Priscila Alvares, João Moreira, Maria Teresa Destro, Mariza Landgraf, Bernadette Franco
P FF64
In Vitro Antagonism of Selected Strains of Osmotolerant Yeast, Against Pathogenic
Bacteria.
Leonor López-Córdova, Elizabeth Magdalena Loza-Valerdi, Sergio Rubén Trejo-Estrada
P FF65
Comparison of Four Compact Dry Plate Methods against Standard (ISO) Methods for the
Enumeration of Enterobacteriaceae, Coliforms and Escherichia coli in Foods during a
MicroVal EN ISO 16140 Validation
Christopher Baylis, Rebecca Green, Keith Jewell, Farinaz Monadjemi, Roy Betts
P FF66
A Report On Uncommon And Rare Genera - Species Of Aerial Mycoflora From Iranian
Northern States ; Some New Allied For Iranian Caspian Region Fungi
Arash Chaichi Nosrati
P FF67
Identification of Aspergillus species from Tea gardens and Tea Processing houses air in
the north of Iran and an assay on protein patterns of the allergenic isolates
Arash Chaichi Nosrati, Alireza Khosravi, Rasul Zare, S.Jamal Hashemi Hazaveh, Leila
Modiri, Reza Assareh
P FF68
Purification and Characterization of a Bacteriocin Produced by Lactococcus lactis subsp.
lactis CCSUB202 isolated from Indian Cheese
Archana Kumari, Kousar Makeen, Amar P. Garg
Coffee
15.45 - 16.00 Exhibition Hall
Introduction to 'Slow Food' by Dr Chris Fenn
16.05-16.15
Crombie suite
Chair: Iain Ogden
PARALLEL SESSIONS
16.15-17.30
various
Food Attribution
16.15-17.30
Gordon A
Chair: Dr Tina Hald & Professor Fred Angulo
F1
Approaches to attributing the burden foodborne illness to specific foods in the United
States
Frederick Angulo
F2
Risk management in interaction with risk assessment
Ari Hörman
F3
Attribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities in
the United States Using Outbreak Surveillance Data
Tracy Ayers, Frederick Angulo, John Painter, Christopher Braden, Robert Hoekstra,
Robert Tauxe, Patricia Griffin
F4
Investigating the Host Association of E. coli O157 using MLVA Typing
Olivia Solecki, Iain Ogden, Bjørn-Arne Lindstedt, Ovidiu Rotariu, Ken Forbes, Norval
Strachan
F5
Salmonella Source Attribution: Estimating Differences in Public-Health Impact Between
Salmonella Subtypes and Food Sources.
Sara M. Pires, Tine Hald
Traditional Food Fermentation 2
16.15-17.30
Crombie suite
Chair: Professor Eugenio Parente & Dr Margarita Medina
A8
Wine Malolactic Fermentation with Sol Gel Immobilized Oenococcus oeni Cells.
Raffaele Guzzon, Agostino Cavazza, Giovanni Carturan
A9
Wine Safety Improvement by Ochratoxin A Reducing Malolactic Bacteria
Maria Daria Fumi, Angela Silva, Milena Lambri
A10
Impact of Residual Elemental Sulfur on Yeasts Activity on Teroldego Must and Formation
of S-Molecules Off Flavour in Wine
Paolo Pangrazzi, Lucio Matricardi
A11
Evidence that the Tyramine-Production Pathway Genes Constitute a Genomic Island in
The Lb. brevis Species
Emmanuel Coton, Monika Coton
Microbes in action and ethnic foods
16.15-17.30
Room 18
Chair: Professor Peter Raspor & Professor Diane Newell
G1
Detection of Quorum Sensing Signals (AI-1 and AI-2) Produced in Minced Beef Samples
Stored Under Various Conditions
Vicky Blana, Christos Michaelidis, Efstathios Panagou, George Nychas
G2
Characterization of the Antiyeast System of a Food-protective
Lactobacillus/Propionibacterium Co-culture
Susanne Miescher Schwenninger, Stefan Truttmann, Christoph Jans, Denise Bommer,
Christophe Lacroix, Leo Meile
G3
Characterization Of The Microflora And Development Of An Adapted Starter Culture For
Fènè Production, A Spontaneous Fermented Sour Milk In Mali
Stephan Wullschleger, Christophe Lacroix, Aminata Sissoko-Thiam, Selina Baltzer,
Edwina Romanens, Sarah Baumgartner, Idrissa Traoré, Bassirou Bonfoh, Leo Meile
G5
Food handling Practices During Food Preparation At Home
Mojca Jevšnik, Peter Raspor
G6
AI-2 Signalling is Involved in Regulation of Low pH Stress in Lactobacillus rhamnosus GG
and Lactobacillus acidophilus NCFM
Saloomeh Moslehi-Jenabian, Klaus Gori, Lene Jespersen
Dairy Microbiology 1
16.15-17.30
Gordon B
Chair: Dr Danilo Ercolini & Dr Marjon Wells-Bennik
H1
Influence of Storage Conditions on the Growth of Pseudomonas Species in Refrigerated
Raw Milk
Valerie De Jonghe, An Coorevits, Paul De Vos, Marc Heyndrickx
H2
Use of Phage Assay to Detect Mycobacterium paratuberculosis in Milk; Survey of Milking
Herds in Cyprus.
George Botsaris, Maria Liapi, Charalambos Kakogiannis, Christine Dodd, Catherine Rees
H3
Identity and Diversity of Bacillus and Related Species in Reconstituted Infant Milk
Formula Revealed by Culture and PCR-DGGE
Irene Grant, Neil Thompson
H4
Effect of Desiccation, Starvation, Heat and Cold stresses on the Thermal Resistance of
Enterobacter sakazakii in Rehydrated Infant Milk Formula
Tareq Osaili, Reyad Shaker, Ashraf Abu Al-Hasan, Mutamed Ayyash, Stephen Forsythe
H5
Differences in heat resistance and growth limits of a large number of Listeria
monocytogenes strains, and the impact on predicted inactivation and growth in food
Ellen Wemmenhove, Stijn van der Veen, Hein van Lieverloo, Toon van Hooijdonk, Marcel
Zwietering, Marjon Wells-Bennik
Molecular Biology Based Rapid Detection Methods 1
16.15-17.30
Fleming
Chair: Professor PC Vasavada & Dr Mieke Uyttendaele
Session supported by travel grants from 3M Microbiology and Applied Biosystems
I1
Detection Revolution or Evolution? Prospects and Challenges of Molecular Biology Based
Methods for Rapid Detection of Foodborne Pathogens
Purnendu Vasavada, Jim Farr
I2
Evaluation of Molecular Methods for Detection of Food-borne Pathogens
Geoff Elliott, Colin Campbell, Iain Ogden, Brajesh Singh
I3
Detection and Quantification of Shiga-Like Toxin Producing Escherichia coli and
Determination of their Vitality in Food
Kalliopi Rantsiou, Luca Cocolin
I4
Development Of An Omic Biochip For The Detection And Identification Of Sporeformers
In Food
Florence Postollec, Stéphane Bonilla, Sylvie Hallier, Dominique Thuault, Danièle Sohier
I5
Appropriate enrichment conditions, a prerequisite for rapid and reliable detection of sublethally injured E. coli O157 in food using capture and realt-time PCR
Vicky Jasson, Mieke Uyttendaele, Andreja Rajkovic, Leen Baert, Johan Debevere
Welcome Reception followed by The Slow Food Event
17.30-21.30
Exhibition Hall
17.30 - reception drinks courtesy of Mezzacorona Winery, Italy
18.30 - Slow Food event
19.30 - Whisky tasting
Day 2 Tuesday September 2nd
Invited plenaries
9.00-10.45
Crombie suite
Chair: Professor Tibor Deak & Professor Mogens Jakobsen
Plen4
Campylobacter: important and misunderstood zoonotic pathogens
Tom Humphrey
Plen5
Genetic attributes and adaptations of Listeria monocytogenes epidemic clones implicated
in outbreaks of foodborne listeriosis
Sophia Kathariou
Plen6
Functionality of Soy Sauce:Hypoallergenicity, Antiallergic Activity, and Enhancement of
Iron Bioavailability
Makio Kobayashi
Plen7
Quantitative Risk Assessment: Is More Complex Always Better ? - Simple Is Not Stupid
And Complex Is Not Always More Correct Marcel H. Zwietering
Presentation
10.45 - 10.50 Crombie suite
Student book prize ("Molecular techniques in the microbial ecology of fermented foods",
Cocolin & Ercolini Eds) awarded by Springer Science and Business Media - presented
by Susan Safren
Coffee
10.50 - 11.15 Exhibition Hall
PARALLEL SESSIONS
Listeria: the words have changed but the song remains the same
11.15-13.00
Room 18
Chair: Dr James Lindsay & Dr Sophie Kathariou
J1
Cell Wall-Deficient L-forms of Listeria monocytogenes
Simone Dell'Era, Markus Schuppler, Carmen Buchrieser, Martin J. Loessner
J2
The Use of Partially Purified Lysozyme for Antimicrobial Packaging to Enhance Microbial
Safety of Turkey Burgers
Ilke Uysal, Figen Korel, Ahmet Yemenlu
J3
Modelling the thermal death profiles of heat tolerant transposon mutants in Listeria
monocytogenes 568: Evidence that enhanced thermal resistance is manifested through
the extension of a lag period.
Tim Ells, Alex Speers, Lisbeth Truelstrup Hansen
J4
Automated EcoRI Ribotyping Of Listeria Monocytogenes Strains Isolated From Retail Rte
Foods In Sardinia (Italy)
Domenico Meloni, Pietro Galluzzo, Anna Mureddu, Francesca Piras, Mansel W. Griffiths,
Rina Mazzette
J5
Molecular Methods for the Rapid Control of Listeria monocytogenes in Dairy Industry
Luca Cocolin, Valentina Alessandria, Paola Dolci, Kalliopi Rantsiou
J6
Influence of Acid Stress on Survival, Expression of Virulence Genes and Invasion
Capacity into Caco-2 Cells of Listeria monocytogenes Strains of Different Origins
Hadewig Werbrouck, An Vermeulen, Els Van Coillie, Lieve Herman, Frank Devlieghere,
Mieke Uyttendaele
J7
Evolutionary Analyses of Listeria monocytogenes and Application to Molecular Subtyping
Todd Ward
Risk Assessment
11.15-13.00
Gordon A
Chair: Dr Anna Lammerding & Dr Marcel Zwietering
K1
Industrial application of microbiological risk assessment and risk-based metrics concepts:
an individual food business perspective
Jeanne-Marie Membré, Leon Gorris
K2
A quantitative microbial risk assessment from Listeria monocytogenes in minimally
processed fresh leafy salads
Amelie Crépet, Valerie Stahl, Dervin Catherine, Frederic Carlin
K3
Modelling Salmonella Carcass Contamination and Decontamination in Slaughter Pigs
Kristen Barfod, Søren Aabo, Anders Hay Sørensen, Danilo Lo Fo Wong
K4
Cross-Contamination Versus Undercooking of Poultry Meat or Eggs – Which Risks Need
to be Managed First?
Petra Luber
K5
Can food safety risk management decisions be risk based without consumer stage
modelling?
Sigrid Brynestad, Federica Barrucci, Bjarke Christensen, Kristen Barfod, Maarten Nauta
K6
Bayesian Approaches in Microbial Risk Assessment
Helen Clough, Marc Kennedy, Clive Anderson, Gary Barker, Paul Cook, Andy Hart, C.
Anthony Hart, Pradeep Malakar, Jeremy Oakley, Annemarie Pielaat, Anthony O'Hagan,
Emma Snary, Joanne Turner
K7
A Swift Quantitative Microbiological Risk Assessment (sQMRA) – Tool
Eric Evers, Jurgen Chardon
Biological Control of Pathogens
11.15-13.00
Gordon B
Chair: Professor Ian Connerton & Dr Norman Stern
Dr Djamel Drider is supported by a travel grant from Northern Foods
L1
Inactivation of Bacillus cereus Cells and Spores by Low Molecular Weight Proteinaceous
Compounds Extracted from Soybean Tempeh.
Petra Roubos-van den Hil, Elise Dalmas, Rob Nout, Tjakko Abee
L2
Applications of Bacteriocins in Broiler Chickens to Reduce Carriage of Campylobacter
and Salmonella
Edward Svetoch, Vladimir Perelygin, Boris Eruslanov, Eric Line, Norman Stern
L3
Divercin V41: from a gene to food application
Djamel Drider
L4
Using bacteriophage against campylobacters in poultry production
Ian Connerton
L5
Phages Isolated From Animal Feces Effectively Reduce Foodborne Pathogens In The
Gut Of Cattle And Swine
Todd Callaway, Tom Edrington, Robin Anderson, Ken Genovese, Jack McReynolds,
Nathan Krueger, Andrew Brabban, Elizabeth Kutter, David Nisbet
L6
Environmental Factors Influencing Enterotoxin Formation in Staphylococcus aureus
Nina Wallin, Rong Cao, Ayla Sant'Ana da Silva, Laura Bigliardi, Peter Rådström
L7
Virulent Bacteriophages for Biocontrol of Listeria monocytogenes in Foods
Susanne Guenther, Martin J. Loessner
Food Processing Technology
11.30-13.15
Fleming
Chair: Dr Peter McClure & Dr Bernard Mackey
M1
Microbiological Quality Of Pressure-Treated Foods During Extended Chilled Storage
Margaret Patterson, Alan McKay, Malachy Connolly, Mark Linton
M2
The effect of rpoS gene inactivation on resistance of Escherichia coli to high hydrostatic
pressure.
Duangkamol Charoenwong, Simon Andrews, Rudi Vogel, Bernard Mackey
M3
High Pressure Homogenization As Alternative To Thermal Treatment To Improve The
Microbial Safety, Shelf-life And Functionality Of Fluid Foods And Ingredients
Rosalba Lanciotti, Lucia Vannini, Francesca Patrignani, M. Elisabetta Guerzoni
M4
High Pressure Carbon Dioxide Inactivation of Microorganisms: State-of-The-Art and
Systematic Screening
Linsey Garcia-Gonzalez, Luc Van Ginneken, Kathy Elst, Annemie H. Geeraerd, Jan F.
Van Impe, Frank Devlieghere
M5
Pulsed Electric Field Technology for Non-Thermal Inactivation of Pathogens and Spoilage
Bacteria in Heat Sensitive Products
Henry Jaeger, Jeldrik Moritz, Nicolas Meneses, Dietrich Knorr
M6
Use of Low Dose Irradiation as a Decontamination Technology to Ensure The
Microbiological Safety of Foods of Animal Origin (Fish and Dry Fermented Sausages)
Ioannis Savvaidis
M7
The effect of ozone and 'Open Air Factor' against aerosolised and surface attached
Micrococcus luteus
Louise Fielding, Roger Bailey, Andy Young, Chris Griffith
Molecular Biology Based Rapid Detection Methods 2
11.15-13.00
Crombie suite
Chair: Professor PC Vasavada & Dr Roy Betts
Session supported by travel grants from 3M Microbiology and Applied Biosystems
I6
Benefits of molecular identification and typing in the study of yeast epidemiology and
population dynamics
Anna Maraz
I7
Molecular Approaches to the Routine Identification and Characterisation of Foodborne
Microorganism
Roy Betts
I8
Rapid Identification of Bacterial Pathogens in Food and Water: Assigning an ID number to
bacterial pathogens
Yechezkel Kashi
I9
Rapid Methods for Pathogen Detection and Identification Using Real-Time PCR and 16S
rDNA Sequencing
Olga Petrauskene, Robert Tebbs, Lily Wong, Priya Balachandran, Elena Bolchakova,
Paolo Vatta, Maxim Brevnov, Manohar Furtado
I10
"Sample pretreatments: The key to success?"
Mansel Griffiths
I11
Interactions between Food Matrices and Microbial Gene and Protein Expression Patterns
Suresh Pillai
I12
Evaluation Of The “GeneDisc” Real-Time PCR System For Detection Of Major EHEC
Type Strains From Individual Colonies And Food Samples
Lothar Beutin, Silke Jahn, Patrick Fach
Lunch
13.00 - 14.15 Exhibition Hall
National Delegates meeting
13.15 - 14.15 Room 18/20
PARALLEL SESSIONS
14.15-15.30
various
Campylobacter - Emerging Species
14.15-15.30
Fleming
Chair: Dr Geraldine Duffy & Professor Bill Keevil
N1
Emerging Campylobacters in the Food Chain:a Cause for Concern, or Just a Curiosity?
Albert Lastovica
N3
New methods for the detection of Campylobacteraceae in fresh produce
Bill Keevil, Chris Loades, Lucy Reiman
N4
Incidence and characterisation of emergent Campylobacter and Arcobacter species in
Irish pork
Claire Cagney, Karl Scanlon, Bimal Kumar khen, Geraldine Duffy
N5
Prevalence Of Emergent Campylobacter And Arcobacter Species In Irish Clinical Stool
Samples
Des McNulty, Anne Carroll, Eleanor McNamara
Foodborne Outbreaks
14.15-15.30
Gordon A
Chair: Professor Sarah O'Brien & Dr John Cowden
O1
Two outbreaks of campylobacteriosis associated with the consumption of raw cows’ milk
Annet Heuvelink, Caroliene van Heerwaarden, Ans Zwartkruis, Enne de Boer
O2
General Outbreaks of Infectious Intestinal Disease in Scotland, 1996-2007
Alison Smith-Palmer, John Cowden
O3
Joined Investigation Of A Large Outbreak Involving Staphylococcus aureus
Ife Fitz-James, Nadine Botteldoorn, Paul in 't Veld, Katelijne Dierick
O4
Environmental Swabs as a Tool in the Investigation of Norovirus-related Outbreaks
Ingeborg Boxman, Remco Dijkman, Nathalie te Loeke, Geke Hagele, Jeroen Tilburg,
Harry Vennema, Enne de Boer, Marion Koopmans
O5
National and Local Investigations Of Two Outbreaks Of An Unusual Strain Within VTEC
O157 Phage Type 21/28 Infection In Scotland, With Suspected Links To Salad
Mary Locking, Diana Webster, Lesley Allison, Maida Smellie, Alison Smith-Palmer, Jayne
Leith, Andrew Morrison, Mary Hanson, John Cowden
Issues in Dose Response Assessment
14.15-15.30
Room 18
Chair: Dr Peter Teunis & Dr Norval Strachan
P1
Dose response assessment: studies in microbial infectivity
Peter Teunis
P2
Advancing Approaches to Susceptibility in Microbial Risk Assessment
Rebecca Parkin
P3
Dose response modelling of Salmonella using outbreak data
Peter Teunis, Fumiko Kasuga, Amir Fazil, Iain Ogden, Ovidiu Rotariu, Norval Strachan
P4
Dose-response modelling in Microbial Risk Assessment: a statistical perspective
Helen Clough
Validation of alternative methods, why and how? 1
14.15-15.30
Crombie suite
Chair: Dr Sven Qvist & Dr Aasa Rosengren
Q1
Why validating - from a legislator point of view
Maija Hatakka
Q2
A Validated Same-Day PCR Method for Salmonella in Meat
Charlotta Löfström, Michael Krause, Mathilde Josefsen, Flemming Hansen, Jeffrey
Hoorfar
Q3
The importance of validated methods within the meat industry
Flemming Hansen
Q4
Why and how - RAPID'L.mono, an example from a test-kit producer
Martinez Frederic
Antimicrobial Resistance - current perspectives
14.15-15.30
Gordon B
Chair: Dr Hilde Kruse & Professor Henrik Wegener
R1
Antimicrobial resistance in foodborne pathogens
Henrik C. Wegener
R2
Prevalence of Methicillin-Resistant Staphylococcus aureus in raw meat
Enne de Boer, Ans Zwartkruis, Ben Wit, Xander Huijsdens, Han de Neeling, Annet
Heuvelink
R3
Identification and Molecular Analysis of Tetracycline and Erythromycin Resistant Grampositive Cocci Isolated From an Italian Dairy Product
Chiara Devirgiliis, Simona Barile, Antonella Caravelli, Doriana Coppola, Giuditta Perozzi
R4
Antimicrobial resistance and multilocus sequence typing of Campylobacter isolated from
humans and retail chicken in North East Scotland.
Fraser Gormley, Anne Thompson, Kenneth Reay, Norval Strachan, Iain Ogden, John
Dallas, Ken Forbes
R5
On food surface S. epidermidis CNBL 7032 forms biofilm and increases its resistance to
vancomycin
Simona Gazzola, Pier Sandro Cocconcelli
Coffee
15.30 - 16.00 Exhibition Hall
PARALLEL SESSIONS
16.00-17.15
various
Campylobacter: here, there, (every)where?
16.00-17.15
Gordon A
Chair: Dr Janet Corry & Dr Ken Forbes
N6
Campylobacter serology is consistent with high infection pressure
Peter Teunis, Wim Ang, Wilfrid van Pelt, Yvonne van Duynhoven, Jacob Simonsen, Jan
van Eijkeren
N7
Population Genetics, Evolution and Disease Attribution of Campylobacter in Scotland
2005/6
Samuel K. Sheppard, John F. Dallas, Marian Macrae, Noel D. McCarthy, Gordon Miller,
Ovidiu Rotariu, Kenny W. Reay, Alison Williams, Fraser J. Gormley, Emma L. Sproston,
Norval JC. Strachan, Iain D. Ogden, Ken J. Forbes, Martin CJ. Maiden
N8
Quantification of Campylobacter spp. in chicken carcass rinse by real-time PCR
Nadine Botteldoorn, Els Van Coillie, Veerle Piessens, Geertrui Rasschaert, Lies
Debruyne, Marc Heyndrickx, Lieve Herman, Winy Messens
N9
Campylobacter jejuni reductions on poultry due to domestic and commercial freezing
practices
Lynn McIntyre, Pieter Havelaar, Peter van der Logt
N10
A murine model of Campylobacter colonisation
Shaun Cawthraw, Emma Kennedy, Riny Janssen, Diane Newell, Jeroen Pennings,
Hennie Hodemaekers, Angus Best, Roberto La Ragione
Dairy Microbiology 2
16.00-17.15
Room 18
Chair: Dr Danilo Ercolini & Dr Marjon Wells-Bennik
H6
Protein Differential-Display Analysis in Enterococci from Portuguese Ewe’s Artisanal
Cheeses
Ana Rita Carlos, Teresa Semedo-Lemsaddek, Maria Teresa Barreto-Crespo, Rogério
Tenreiro
H7
Study of the Microbial Ecology of Gorgonzola Rind and Frequency of Isolation of Listeria
monocytogenes
Luca Cocolin, Valentina Alessandria, Daniele Pattono, Paola Dolci, Kalliopi Rantsiou,
Maria Ausilia Grassi, Tiziana Civera
H8
Influence of processing conditions on functionality of probiotic bacteria
Hanna-Leena Alakomi, Atte von Wright, Kristiina Kinnunen, Riitta Partanen, Maria
Saarela
H9
Ecological approach of the inhibition of S. aureus by Lactococcus garvieae in raw milk
cheese
Céline Delbes, Jomaa Alomar, Cécile Callon, Zineddine Chaabna, Marie-Christine Montel
H10
Surface Microbial Ecology of Italian Smear Cheese
Cecilia Fontana, Annalisa Rebecchi, Fabrizio Cappa, Pier Sandro Cocconcelli
Multi-functional lactic acid bacteria
16.00-17.15
Gordon B
Chair: Professor Wilhem Holzapfel & Professor Effie
Tsakalidou
Dr Michael Gaenzle is supported by a travel grant from Danisco
Professor Bruno Pot is supported by a travel grant from Applied Maths
S1
Functional starter cultures for improved sensory and nutritional food quality
Michael Gänzle
S2
Can probiotics modulate the immune system?
Bruno Pot, Benoît Foligné, Corinne Grangette
S3
Screening Of Lactic And Propionic Acid Bacteria For Folate And Vitamin B12 Productions
Selina Baltzer, Nicole Gnehm, Susanne Miescher Schwenninger, Christophe Lacroix
S4
The effect of lactic acid bacteria on human and farm animal cell lines and their protective
impact on cell lines challenged with human and animal viruses
Petros Maragkoudakis, Walter Chingwaru, Lidija Gradisnik, Effie Tsakalidou, Avrelija
Cencic
S5
Lactic Acid Bacteria: influence on intracellular pH in Mycobacterium avium subsp.
paratubercolosis
Francesca Gaggìa, Henrik Siegumfeldt, Dennis S. Nielsen, Bruno Biavati, Mogens
Jakobsen
Validation of alternative methods, why and how? 2
16.00-17.15
Crombie suite
Chair: Dr Sven Qvist & Dr Aasa Rosengren
Q5
Afnor Validation: Certifying Commercial Methods Performances
Valentine Digonnet, Joel Duchatelle
Q6
MicroVal, a European validation and certification organisation
Pauline Kalkman
Q7
NordVal: A Nordic System For Validating Of Alternative Methods
Sven Qvist
Q8
The revision of ISO standard 16140 and its impact on laboratories and control of
foodstuffs in Europe
Paul in 't Veld
Hot topics & Transcriptomics
16.00-17.15
Fleming
Chair: Dr Kofitsyo Cudjoe & Professor Mansel Griffiths
T1
How to battle foodborne pathogens in an intelligent way with our existing knowledge: A
leading thread in food microbiology.
Rijkelt Beumer, Wilma Hazeleger
T2
Coping With Salinity: Phenotype And Transcriptome Analysis Of Bacillus cereus
Heidy M. W. den Besten, Roy Moezelaar, Marcel H. Zwietering, Tjakko Abee
T3
Array-based Transcriptional Analysis Of Clostridium sporogenes During Its Vegetative
Cycle, Germination Process And Outgrowth
Daniela Bassi, Pier Sandro Cocconcelli
T4
Effect of Probiotic Treatment on the Host Gut Metabolic Profiles via Gas-chromatographyMass Spectrometry-Solid Phase Microextraction and 1H Nuclear Magnetic Resonance
spectroscopy.
Maurice Ndagijimana, Beatrice Vitali, Patrizia Brigidi, Luca Laghi, M. Elisabetta Guerzoni
T5
Measuring The Antagonistic Activity of Lactic Acid Bacteria And Their Metabolites Against
Mycobacterium Avium Subsp. Paratuberculosis and Mycobacterium Smegatis
John Donaghy, Jane Johnston, Michael Rowe
IJFM Editorial Board meeting
17.15 - 1900 Room 15/16
Civic Reception & Conference Dinner sponsored by DuPont Qualicon
20.00 - 01.00 Beach Ballroom
Day 3 Wednesday September 3rd
Invited plenaries
9.00-10.45
Crombie suite
Chair: Professor Larry Beuchat & Professor Elisabetta
Guerzoni
Plen8
The Evolving Challenge of Verocytotoxin (VT)-producing Escherichia coli (VTEC)
Infections
Mohamed Karmali
Plen9
Foodborne Viruses: Current and Emerging Risks
Lee-Ann Jaykus
Plen10
Multipathogen Detection Strategies Using Biosensors
Arun Bhunia
Plen11
Attachment of Escherichia coli O157:H7 and Salmonella enterica to salad leaves
Cedric Berger, Rob Shaw, Derek Brown, Henry Mather, Simon Clare, Gordon Dougan,
Mark Pallen, Gadi Frankel
Announcement Professor Mogens Jakobsen
10.45 - 10.50 Crombie suite
The 22nd International ICFMH Symposium, Food Micro 2010, Øresund, Denmark/Sweden,
“Microbial Behaviour in the Food Chain"
Coffee
10.50 - 11.15 Exhibition Hall
PARALLEL SESSIONS
11.15-13.00
various
Verotoxigenic E. coli
11.15-13.00
Fleming
Chair: Dr Annet Heuvelink & Dr Gabriella Conedera
V1
Verocytotoxin-producing Escherichia coli (VTEC): Past Current and Future
Christopher Baylis
V2
Same Day Detection of low level E. coli O157:H7 in Raw Ground Beef using post preenrichment sample pooling, re-circulating IMS and Real Time PCR.
John Murray, Nicole Prentice, Paul Benton, Katarzyna Brzegowa, Michael Scott, Brooke
Houston, Marcie van Wart, Adrian Parton
V3
Development of Multiple-Locus Variable-Number Tandem Repeat Analysis (MLVA)
genotyping for Escherichia coli.
Bjorn-Arne Lindstedt
V4
A Survey Of Escherichia coli O157 In Traditional Cheeses, Animals And Environment Of
Summer Alpine Pastures In North Eastern Italy
Gabriella Conedera, Chiara Targhetta, Claudio Gortani, Antonio Frezza, Denis Vio, Cinzia
Brunetta, Donatella Tagliente, Paola Zambon, Gianni Perosa, Giorgio Cadamuro
V5
Prevalence and Characterization of verocytotoxin-producing Escherichia coli (VTEC),
Isolated from Cattle, Meat and Children with Diarrhea in Tehran Province
Fereshteh Jafari, Stefano Morabito, Leila Shokrzadeh, Anahita Dezfolian, Fahimeh
Baghbani-arani, Siavash Salmanzadeh-ahrabi, Masoud Arabshahi, Parisa Torabi,
Mohammad Reza Zali
V6
Characterisation of Escherichia coli O157 isolates from farm animals, wild animals and
foods, collected during 2002 till 2007
Annet Heuvelink, Ans Zwartkruis, Caroliene van Heerwaarden, Remco Dijkman, Enne de
Boer
V7
Sensitivity Of Listeria Monocytogenes, Campylobacter Jejuni And Escherichia Coli Stec
To Sublethal Bactericidal Treatments And Development Of Increased Resistance After
Repetitive Cycles Of Inactivation
Nada Smigic, Andreja Rajkovic, Nancy Van Houteghem, Mieke Uyttendaele, Frank
Devlieghere
Monitoring and control of viruses in the food chain
11.15-13.00
Gordon A
Chair: Dr Sabah Bidawid & Dr Nigel Cook
W1
Survival and Elimination of Viruses from Food Preparation Surfaces and Foods
Sabah Bidawid
W2
Monitoring of Food Supply Chains for Human Enteric Viruses
Artur Rzezutka
W3
Methods for detection of viruses in fresh produce
Nigel Cook
W4
Application of CIM® monolithic supports for concentration of hepatitis A virus and feline
calicivirus from water samples
Katarina Kovac, Ion Gutiérrez-Aguirre, Maja Ravnikar, Janet Zimšek Mijovski, Mateja
Poljšak-Prijatelj, Marko Banjac, Matjaž Peterka, Peter Raspor
W5
Distribution and inactivation of murine norovirus 1 during critical steps in the production
process of deep-frozen onions and spinach
Leen Baert, Mieke Uyttendaele, Els Van Coillie, Johan Debevere
W6
Control of Viruses in Food Supply Chains
Kris A. Willems
Stress Response - current advances
11.15-13.00
Crombie suite
Chair: Dr Panos Skandamis & Professor John Sofos
X1
Diversify Or Die: Direct Imaging Based Quantification Of The Growth Dynamics Of
Bacillus cereus At Low Temperature
Heidy M. W. den Besten, Roy Moezelaar, Marcel H. Zwietering, Tjakko Abee
X2
The Multiparametric Flow Cytometry As A Powerful Tool For Assessing The Mechanism
Of Action Of Essential Oils On LAB Strains
El Akrem Hayouni, Marielle Bouix, Manef Abedraba, Jean-Yves Levau, Moktar Hamdi
X3
Studying the effect of level (lethal/sublethal) and sequence of pH and aw stresses on the
inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium at 5 and
10°C
Alexandros Tiganitas, Nikoletta Zeaki, Antonia Gounadaki, Eleftherios Drosinos,
Panagiotis Skandamis
X4
The Effect of Bacteriocin Producing Lactobacillus plantarum Strains on the Physiological
State of Listeria monocytogenes Investigated at the Single Cell Level
Dennis S. Nielsen, Charles M.A.P. Franz, Nils Arneborg
X5
Influence of Stress on Individual Cell Lag Time Distributions and on Cell Growth
Probabilities of Listeria monocytogenes
Claire Dupont, Jean-Christophe Augustin
X6
Proteomic analysis of the differential expression of proteins in Listeria monocytogenes
during 48°C heat shock and 60°C temperature exposure
Réka Ágoston, Kamlesh Soni, Palmy Jesudhasan, Bill Russell, Csilla Mohácsi-Farkas,
Suresh Pillai
Seafood Microbiology – Spoilage and Safety
11.15-13.00
Gordon B
Chair: Dr Paw Dalgaard & Professor George Nychas
Y1
Effect of modified atmosphere packaging on the shelf-life and quality of fresh and thawed
hoki fillets
Graham Fletcher, Joseph Youssef, Virginia Corrigan, Graeme Summers
Y2
The Potential of Chitosan for Preservation of Raw Shrimp (Crangon crangon)
Tri Erny Dyahningtyas, Benward Bisping
Y3
Modelling of Growth and Inactivation Between 0°C and 55°C for the Psychrotolerant and
Histamine Producing Bacterium: Morganella psychrotolerans
Jette Emborg, Paw Dalgaard
Y4
Microbiological quality of grey mullet roe.
C. Voidarou, V. Gerocomou, C. Akrida-Demertzi, J. Skoufos, A. Tzora, A. Alexopoulos, G.
Rozos, E. Bezirtzoglou
Y5
Persistence of Salmonella enterica serovar Agona in a marine oil
Bjørn Tore Lunestad, Kjersti Borlaug
Y6
Killing effect of SDS on Listeria monocytogenes and E.coli in saline suspension
Siavash Maktabi, Roger Parton, Ian Watson
Y7
Characterization of two marine Bdellovibrio-and-like organisms (BALOs) isolated from
Daya Bay, South China Sea
Junpeng Cai, Hua Chen, Bing Wu, Chuanghua Cai, Qing Chen
Food Mycology - New Approaches towards Food Safety
11.15-13.00
Room 18
Chair: Professor Naresh Magan & Professor Rolf Geisen
Z1
Formulation of antifungal lactic acid bacteria and yeasts for use as bio preservatives
Johan Schnürer, Åsa Schoug, Petter Melin, Sebastian Håkansson
Z2
Significance of the physiological state of fungal spores
Philippe Dantigny, Maurice Bensoussan, Thien Dao, Daniela Judet, Jean-Marie PerrierCornet
Z3
Investigation of the Effect of Lactic Acid Bacteria on Added Aflatoxin M1 during Yoghurt
Production
Vasantha Kadigama, Kofi Aidoo, Alan Williams, Alan Candlish
Z4
Early Identification Of Emerging Mycotoxins In Wheat
Chantal Kandhai, Ine Van der Fels-Klerx, Kees Booij
Z5
The biocontrol agent Pantoea agglomerans CPA-2: a successful strategy to control
postharvest diseases in citrus by preharvest applications
Neus Teixidó, Maribel Abadias, Teresa Paula Cañamás, Rosario Torres, Josep Usall,
Inmaculada Viñas
Z6
Occurrence of Mycobiota and Pathogenic Fungi in Iranian Dried Figs
Madjid JavanmardDakheli, Mohammad Forghani
Z7
Stress induction of ochratoxin A biosynthesis genes in Penicillium by abiotic factors
Rolf Geisen, Markus Schmidt-Heydt, Naresh Magan
Lunch
13.00 - 13.45 Exhibition Hall
WPAEFM Education meeting
13.00 - 14.00 Room 18/20
Tour afternoon
14.00
Crathes Castle – 3 September 2008 – 1400 to 2030 hrs
Fettercairn Distillery – 3 September 2008 – 1400 to 2000 hrs
Old Aberdeen Walkabout – 3 September 2008 – 1400 to 1600 hrs
Haddo House – 3 September 2008 – 1400 to 2030 hrs
Mackies of Scotland – 3 September 2008 – 1400 to 1945 hrs
Dean’s of Huntly – 3 September 2008 – 14.00 to 20.00 hrs.
Thainstone Mart – ANM Group – 3 September 2008 – 1400 to 1945 hrs
Walking – Hill of Scolty – 3 September 2008 – 1400 to 1945 hrs
Day 4 Thursday September 4th
Invited plenaries
9.00-10.45
Crombie suite
Chair: Dr Mohamed Karmali & Dr Fumiko Kasuga
Plen15
Ground Hog Day Yet Again!
Hugh Pennington
Plen12
Innovation Or Tradition? Contribution Of Novel Technologies To The Quality And Safety
Of Consolidated Dairy Products
Elisabetta Guerzoni, Rosalba Lanciotti, Lucia Vannini, Francesca Patrignani, Fausto
Gardini, Maurice Ndagijimana
Plen13
Food Safety of Leafy Green Vegetables: Fate and Transport of Escherichia coli O157:H7
in the Pre-Harvest Production Environment
Robert Mandrell
Plen14
Systems Biology of Bacillus subtilis: Modelling food preservation
Stanley Brul, Alex TerBeek, Johan van Beilen, Suus J.C.M. Oomes, Luc Hornstra
Coffee
10.45 - 11.15 Exhibition Hall
PARALLEL SESSIONS
11.15-13.00
various
Salmonella - still a problem?
11.15-13.00
Fleming
Chair: Professor Tom Humphrey & Professor John Olsen
AA1
Survival of Salmonella and physiological response to cold storage of beef.
Søren Aabo, Gitte Knudsen, John E. Olsen
AA2
Extracytoplasmic stress responses and survival of Salmonella sp. in the environment and
the host.
Mark Roberts
AA3
Salmonella serotypes in the broiler supply chain
Esther van Asselt, Hilko van der Voet, Ine van der Fels-Klerx, Chantal Kandhai
AA4
Occurrence and persistence of Salmonella in feed factories
Trond Møretrø, Lene Vestby, Solveig Langsrud, Even Heir, Sigrun Hannevik, Gro
Kleiberg, Live Nesse
AA5
Cost effectiveness of salmonella reduction in Danish pig-abattoirs
Lartey G. Lawson, Jørgen D. Jensen, Mogens Lund
AA6
Evolution of Salmonella Enteritidis phage types
Tristan Cogan
AA7
Using gene expression analysis to predict survival and colonization abilities of Salmonella
strains in the food chain
John Elmerdahl Olsen, Lone Gram, Dorthe Frees, Kim Holmstrøm
Predictive Microbiology - making a difference 2
11.15-13.00
Gordon A
Chair: Dr Kostas Koutsoumanis & Dr Lyndal Mellefont
C8
Probabilistic approach to simulate bacterial growth in food
Olivier Couvert, Florence Postollec, Danièle Sohier, Domnique Thuault
C9
Expanded Growth and Growth Boundary Model for Listeria monocytogenes Including the
Effect of 11 Environmental Parameters and Their Interactive Effects
Ole Mejlholm, Paw Dalgaard
C10
Stochastic Modelling of Microbial Growth: Simulation of the Effect of Correlations between
Generations and Interactions of Cells
Aline Metris, Susie George, Jozsef Baranyi
C11
Deluge of microbiological data - blessing or curse? Simple laws may lie behind complexity
Jozsef Baranyi
C12
Sensitivity Of Growth/No Growth Models With Respect To Raw Data Processing
Procedures
Laurence Mertens, Trung D. T. Dang, An Vermeulen, Frank Devlieghere, Annemie H.
Geeraerd, Jan F. Van Impe
C13
A biotracing model for Salmonella in the pork slaughter chain
Joost Smid
C14
Cardinal growth parameters of the Bacillus cereus genetic groups and consequences for
risk assessment
Frederic Carlin, Christine Albagnac, Marie-Helene Guinebretiere, Christophe Nguyen-The
Food Regulations in Practice
11.15-13.00
Gordon B
Chair: Professor Charlotte Maltin & Dr Bizhan Pourkomailian
Dr David Cameron is supported by a travel grant from Quality Meat Scotland
BB1
Food Safety in Diverse Situations Worldwide
David Cameron
BB2
Critical Control Points Monitoring in a Poultry Slaughterhouse using Multivariate Statistics
Marios Mataragas, E Tsola, Eleftherios Drosinos, P Zoiopoulos
BB3
Review: The Microbiological Quality and Safety of Fruit Juices: the Past, the Present and
Future Perspectives
Alline Tribst, Anderson Sant´Ana, Pilar Massaguer
BB4
Transmission of Yersinia pseudotuberculosis in the Pork Production Chain from Farm to
Slaughterhouse
Riikka Laukkanen, Pilar Ortiz Martínez, Kirsi-Maarit Siekkinen, Jukka Ranta, Riitta
Maijala, Hannu Korkeala
BB5
Extreme Heat Resistance Of Campylobacter Jejuni, Escherichia Coli, and Salmonella
Typhimurium during cooking of chicken breast fillet
Aarieke de Jong, Esther van Asselt, Rob de Jonge, Marcel Zwietering, Maarten Nauta
BB6
Transmission of Salmonella in the Pork Chain: Description, Simulation and Visualisation
of Microbial and Chain Dynamics
Judith Straver, Seth Tromp
BB7
Microbiological Sampling Plan for Restaurants
Bizhan Pourkomailian
Ready To Eat Foods: Better Safe Than Sorry
11.15-13.00
Room 18
Chair: Dr Tom Reid & Danica Grahek-Ogden
DD1
Classification of Ready-To-Eat foods according to the potential risk they represent for
listeriosis based on data from end product testing and challenge testing
Mieke Uyttendaele, Pieter Busschaert, Antonio Valero, Annemie Geeraerd, An
Vermeulen, Liesbeth Jacxsens, Anja DeLoy, Jan Van Impe, Frank Devlieghere
DD2
Listeria Monocytogenes In RTE Foods: Prevalence And Growth Potential
Aarieke de Jong, Ife Fitz-James
DD3
Process and Receipt Parameters Affecting Survival of Enterohaemorrhagic Escherichia
coli O103 in Norwegian Type Dry Fermented Sausage
Runa Rørtveit, Ahmed Abdelgani, Anette W. Åsli, Birgitta Baardsen, Janina Berg, Ole
Alvseike, Askild Holck, Mohammed K Omer, Even Heir, Maan S. Sidhu, Lars Axelsson
DD4
Prevalence of enterohaemorrhagic Escherichia coli 0157 : H7 in street-vended, ready-toeat foods – Alexandria – Egypt
Moustafa El-Shenawy, Mohammed El-Shenawy
DD5
Cereulide formation of emetic Bacillus weihenstephanensis and mesophilic emetic
Bacillus cereus at temperature abuse depend on pre-incubation temperature and time
Line Thorsen, Birgitte Bjørn Budde, Lars Henrichsen, Torben Martinussen, Mogens
Jakobsen
DD6
Modelling lag time of Bacillus cereus spores after heat treatment
Olivier Couvert, Catherine Denis, Danièle Sohier, Ivan Leguérinel, Pierre Mafart,
Dominique Thuault
DD7
Microbial Assessment Scheme To Support A Food Safety Management System In A
Ready-To-Eat Pork Meat Products Production Plant
Liesbeth Jacxsens, Jamal Kussaga, Pieternel Luning, Mieke Uyttendaele, Frank
Devlieghere
Food Safety & Consumer Protection
11.15-13.00
Crombie suite
Chair: Professor Peter Raspor & Dr Todd Callaway
EE5
Quorum Sensing Affects Food Spoilage By Serratia plymuthica RVH1 In A Multifactorial
Way
Eva Wevers, Pieter Moons, Ine Lurquin, Rob Van Houdt, Abram Aertsen, Chris Michiels
EE1
The Importance of Food Safety as a Quality Characteristic in Pork – a Choice Experiment
Morten Raun Mørkbak, Tove Christensen, Dorte Gyrd-Hansen
EE2
Safety assessment of coagulase negative staphylococci used in food production
Marion Resch, Christiane Zell, Christiane Nerz, Ralf Rosenstein, Fritz Götz, Christian
Hertel
EE3
Microbiota Composition Of Commercial Cocoa Powder From Different Geographical
Origins
Lídia Rebelo-Lima, Monika D. Golinska, Martinus, J. R. Nout, Marcel H. Zwietering
EE4
Evaluation Of The Effectiveness Of Prerequisite Programs And HACCP In Small Size
Food Service Establishments In Birmingham UK
Madeleine Smith, Nancy Acosta
EE6
Future progress in consumer safety of pork in Denmark may depend on carcass
decontamination
Søren Aabo, Pia Christiansen, Tina Beck Hansen, Rikke Krag, Helle Mølgaard Sommer
EE7
Flagellin in Arcobacter spp
Hoa Ho, Len Lipman, Marc Wösten, Fons van Asten, Wim Gaastra
Closing Ceremony
13.00
Crombie suite
Chair: Professor Wilhelm Holzapfel, Dr George Paterson, Dr Norval
Strachan & Iain Ogden
Closing summary by Dame Deirdre Hutton, CBE, Chair of the Food Standards
Agency, UK
13.00
Crombie suite
Student Poster Competition Announcement
13.15-13.25
Crombie suite
Message from ICFMH
13.25
Crombie suite
Lunch
13.30 - 14.30 Exhibition Hall
CLOSE
ICFMH Executive Board meeting
14.30 - 17.00 Room 15/16
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