IAFP'S EUROPEAN SYMPOSIUM ON FOOD SAFETY - PROGRAMME foodprotection.org
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IR
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IAFP’S EUROPEAN
SYMPOSIUM SYMPOSIUM
ON FOOD
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SAFETY
PROGRAMME
foodprotection.org
2021 EXHIBITORS 2021 SUPPORTERS
TABLE OF CONTENTS
Organising Committee................................................................................................................................ 2
IAFP Executive Board................................................................................................................................ 2
Programme at-a-Glance............................................................................................................................. 3
Tuesday Programme.................................................................................................................................. 6
Wednesday Programme........................................................................................................................... 13
Symposium Abstracts............................................................................................................................... 19
Technical Abstracts................................................................................................................................... 33
Poster Abstracts....................................................................................................................................... 51
Exhibitors.................................................................................................................................................. 78
Authors and Presenters............................................................................................................................ 79
IAFP Sustaining Members........................................................................................................................ 86
Past European Student Travel Scholarship Recipients............................................................................ 88
Past European Symposia Locations........................................................................................................ 88
CONNECT
WITH IAFP
@IAFPFOOD
#IAFPEURO22
1
ORGANISING COMMITTEE
Helen Taylor, Chairperson Jeffrey LeJeune, Food & Agriculture Organization
Cardiff Metropolitan University, Cardiff, of the United Nations, Rome, Italy
Wales, United Kingdom
Lisa O’Connor, Food Safety Authority of Ireland,
Anett Winkler, Vice Chairperson Dublin, Ireland
Cargill, Krefeld, Germany Panos Skandamis, Agricultural University of Athens-
Ana Allende, CEBAS-CSIC, Murcia, Spain ELKE, Athens, Greece
Sara Bover-Cid, IRTA, Monells, Girona, Spain Daniele Sohier, Thermo Fisher, Basingstoke,
United Kingdom
Anne Brisabois, ANSES, Maisons-Alfort, France
Angeliki Stavropoulou, ILSI Europe, Brussels, Belgium
Peter Ben Embarek, World Health Organization,
Geneva, Switzerland Vasileios Valdramidis, University of Malta, Msida,
Malta
Luca Cocolin, University of Torino, Grugliasco,
Italy Noémie Desriac, Université de Bretagne IAFP Executive Board
Occidentale, Quimper, France Roger Cook, IAFP President
Mariem Ellouze, Nestlé Research Center, New Zealand Food Safety
Lausanne, Switzerland Ruth Petran, IAFP President Elect
Elissavet Gkogka, Arla Innovation Centre, Ruth Petran Consulting, LLC
Aarhus, Denmark
IAFP EXECUTIVE BOARD
President President Elect Vice President Secretary Past President Affiliate Council Executive Director
Roger L. Cook Ruth L. Petran Michelle Danyluk Jose Emilio Esteban Kali E. Kniel Chairperson David W. Tharp
New Zealand Food Safety Ruth Petran Consulting, LLC University of Florida USDA Food Safety University of Delaware Julie Jean International Association
& Inspection Service Universite Laval for Food Protection
2
IAFP’S EUROPEAN SYMPOSIUM ON FOOD SAFETY
2021 IAFPPROGRAMME AT-A-GLANCE
European Symposium on Food Safety Schedule
all times listed in Central European Time (CET)
recordings will be posted for access by registered attendees within 24 hours following the session
Tuesday, 27 April 2021
Day 1 Plenary Session
Tuesday Transformers in the Food Safety World – Food Safety Challenges to Master
10.00 ‐ 10.50
Speaker ‐ Marta Hugas, European Food Safety Authority
S2 – COVID‐19: Assessing
S1 – Quantitative Microbial
Tuesday Potential Consumer Risk
Risk Assessment for Food
11.00 ‐ 12.30 and Managing Value Chain
Spoilage
Disruption
Technical Session 1 –
S3 – Foodborne Zoonoses S4 – Validation of Control Poster Session 1 –
Communication
Tuesday and One Health; What’s Measures for Foodborne Antimicrobials;
Outreach and Education;
12.30 ‐ 14.00 New in Europe? the One Pathogens in Foods: Beverages and
Food Law and
Health EJP! Challenges and Solutions Acid/Acidified Foods;
Regulation;
Communication
S6 – Water Re‐use in Food Safety Systems;
Outreach and Education;
S5 – Biofilm Formation as an Operation – How to Clean General Microbiology;
Tuesday General Microbiology;
Adaptation Strategy for Up Used Water Sources for Packaging;
14.00 ‐ 15.30 Laboratory and
Food‐associated Bacteria Food Use and Consumer Pre‐harvest Food Safety;
Detection Methods;
Safety in Practice Produce;
Meat, Poultry and Eggs;
Viruses and Parasites;
S8 – What To Decide? Making Seafood
S7 – Next Generation Water
Informed Decisions for Process
Tuesday Sequencing (NGS):
Validation and Food Safety
15.30 ‐ 17.00 Pragmatic Considerations Legislation using Stochastic
from Industrial Perspectives Risk Models
Wednesday, 28 April 2021
Day 2 Plenary Session
Wednesday How AI Can Improve Food Safety
10.00 ‐ 10.50
Speakers ‐ Julie Pierce, UK Food Standards Agency and Cronan McNamara, Crème Global
S10 – An Update on the
Wednesday S9 – Clostridium botulinum:
Integration of “Omics” into Poster Session 2 –
11.00 ‐ 12.30 Re‐Emerging Risk?
Risk Assessment Communication
S12 – Processing Outreach and Education;
Environment Monitoring in Epidemiology;
S11 – Consumer Safety Low‐moisture Foods Technical Session 2 –
Food Processing
Wednesday Aspects of Artisanal and Production Environments. Antimicrobials;
Technologies;
12.30 ‐ 14.00 Entrepreneurial Food Are We Looking for the Food Toxicology;
Food Safety Systems;
Fermentations Right Thing(s)/ Laboratory and
Microbial Food Spoilage;
Microorganisms, in the Detection Methods; Low‐ Modeling and Risk
Right Places? water Activity Foods;
Assessment;
Meat, Poultry and Eggs;
S13 – Distinction between Molecular Analytics,
Modeling and Risk
Bacillus Thuringiensis Used in Genomics and
RT1 – Food Safety Impacts Assessment;
Wednesday Biopesticide and Presumptive Microbiome;
of National and Molecular Analytics,
14.00 ‐ 15.30 Bacillus cereus Strains Involved Packaging;
in Food Quality & Safety: A Hot Organisational Culture Genomics and
Pre‐harvest Food Safety;
Topic Microbiome;
Produce;
Sanitation and Hygiene
Retail and Food Service
S14 – Viruses: Looking into S15 – All Food Processes Have Safety;
a Residual Risk, Some are
Wednesday and Making Sense of Viruses and Parasites;
Small, Some Very Small and
15.30 ‐ 17.00 Unforeseen Risks for Food Some are Extremely Small: Water
Safety Zero Risk Does Not Exist
3
Let’s Make Food Safer Together
NEW DATES
October 27 – 28, 2021
Beijing
Come join 500+ food safety leaders to learn, share, discuss and discover
the most recent developments in….
Anti Microbial Resistance • Risk Management in Supply Chain • Standards Harmonization
Emerging Pathogens & New Detection Methods • Food Allergen & Mycotoxin • Food Analysis
Testing & Risk Assessment of Combined Exposure to Multiple Chemicals
Future of Audits • Food Safety Culture • Risk Communications • Consumer Communications
Safety Evaluation of Substances Used for Both Food & Drug (TCM) in China
Food Formulated for Special Medical Purposes • Quality & Safety Reuse of Water in F&B
EU-China Safe Project & Collaboration • Food Integrity • Hot Topics & Industry Seminars
Enhancing Food Safety with AI, Analytics, Block Chain & Other Innovations
www.chinafoodsafety.com
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27–28 April 2021
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Tuesday, 27 April
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WELCOME TO THE
IAFP EUROPEAN
SYMPOSIUM
All times listed in Central European Time (CET).
TUESDAY, 27 APRIL S1 Quantitative Microbial Risk Assessment for Food
Spoilage
Opening Session – Transformers in the Food World – Organizer: Kostas Koutsoumanis
Food Safety Challenges to Master Convenor: George-John Nychas
Convenors: Helen Taylor, Anett Winkler 11.00 New Developments in Food Spoilage Assessment
GEORGE-JOHN NYCHAS, Laboratory of Microbiology
10.00 Welcome and Programme Notes and Biotechnology of Foods, Department of Food
HELEN TAYLOR, ZERO2FIVE Food Industry Centre, Science and Human Nutrition, Agricultural University
Cardiff Metropolitan University, Cardiff, United Kingdom
of Athens, Athens, Greece
and Anett Winkler, Cargill, Krefeld, Germany
11.20 Quantitative Microbial Risk Assessment for Food
10.05 Introduction to IAFP
DAVID THARP, International Association for Food Spoilage: Principles and Methodology
Protection, Des Moines, IA, USA KOSTAS KOUTSOUMANIS, Laboratory of Food
Microbiology and Hygiene, Department of Food
10.10 Introduction to IAFP’s European Symposium Science and Technology, Aristotle University of
ROGER COOK, New Zealand Food Safety, Wellington, Thessaloníki, Thessaloníki, Greece
New Zealand
11.40 Quantitative Microbial Risk Assessment Applied to
10.20 Food Safety Challenges Ahead to the Food Systems Fungal Spoilage of Bakery Products and Fruit Purees
Transformation
JEANNE-MARIE MEMBRÉ, Secalim, INRAE Oniris,
MARTA HUGAS, European Food Safety Authority,
Nantes, France
Parma, Italy
12.00 Discussion and Questions and Answers
10.50 Questions & Answers
n – Symposia n – Roundtables n – Technicals *Student Award Competitor
6
Tuesday, 27 April
S2 COVID-19: Assessing Potential Consumer Risk S5 Biofilm Formation as an Adaptation Strategy
and Managing Value Chain Disruption for Food-associated Bacteria
Organizer: Leon Gorris Organizer: Moshe Shemesh
Convenor: Marcel Zwietering Convenors: Romain Briandet, Moshe Shemesh
11.00 COVID-19: Science Update and View on Potential 2.00 Identifying the Role of Spatial Organization
Food Safety Risks of Biofilms in Their Persistence
LEON GORRIS, Food Safety Expert, Food Safety ROMAIN BRIANDET, INRAE, Paris, France
Futures, Nijmegen, The Netherlands 2.20 Affecting Biofilm Formation during Milk Processing
11.20 Food Safety Regulatory Challenges of the COVID-19 Improves the Safety and Quality of Dairy Food
MOSHE SHEMESH, Agricultural Research
Pandemic
Organisation, Rishon LeZion, Israel
WAYNE ANDERSON, Food Safety Authority of Ireland,
Dublin, Ireland 2.40 Role of Biofilm Formation by Bacilli in Adaptation
to Food Matrices
11.40 Navigating Challenges of COVID-19 in the Food SATISH KUMAR, Agricultural Research Organization,
Supply Chain Rishon LeZion, Israel
JOHN DONAGHY, Nestlé S.A., Vevey, Switzerland
3.00 Discussion and Questions and Answers
12.00 Discussion and Questions and Answers
S6 Water Re-Use in Operation – How to Clean Up Used
S3 Foodborne Zoonoses and One Health; What’s New Water Sources for Food Use and Consumer Safety
in Europe? The One Health EJP! in Practice
Organizers: Christophe Cordevant, Organizer and Convenor: Leon Gorris
Hein Imberechts 2.00 Achieving Microbiologically Safe Water Re-Use in Food
Convenors: Anne Brisabois, Daniele Sohier Operations: Rules and Tools
12.30 Foodborne Zoonoses and One Health Approach; PHYLLIS POSY, PosyGlobal, Jerusalem, Israel
What’s New in Europe? The One Health EJP! 2.20 What are the Options to Prevent and Control Chemical
HEIN IMBERECHTS, Sciensano, the Belgian Institute Risks Associated to Water Re-Use?
for Health, Brussels, Belgium JOSEP MOLAS PAGES, Coca-Cola Company, Madrid,
12.50 Tox-Detect: Development and Harmonization of Spain
Innovative Methods for Comprehensive Analysis of 2.40 Integrating Safe Water Re-Use into the Management
Foodborne Toxigenic Bacteria, i.e., Staphylococci, Systems of Food Operations
Bacillus cereus and Clostridium perfringens SUSANNE KNOCHEL, University of Copenhagen,
JACQUES-ANTOINE HENNEKINNE, Université Copenhagen, Denmark
Paris-Est, ANSES, Maisons-Alfort, France
3.00 Discussion and Questions and Answers
1.10 Cohesive: Organizing Risk Analysis for (re-) Emerging
Zoonoses: A One Health Approach S7 Next Generation Sequencing (NGS): Pragmatic
KITTY MAASSEN, RIVM, Bilthoven, The Netherlands Considerations from Industrial Perspectives
Organizers: Francois Bourdichon,
1.30 Discussion and Questions and Answers
Adrianne Klijn
S4 Validation of Control Measures for Foodborne Convenors: Roy Betts, Francois Bourdichon
Pathogens in Foods: Challenges and Solutions 3.30 WGS and Implications for the Food Industry
Organizers and Convenors: Erdogan Ceylan, ADRIANNE KLIJN, Société des Produits Nestlé SA,
Heidy Den Besten Lausanne, Switzerland
12.30 Process and Product Parameters to Consider for 3.50 Food Safety and Quality Applications of NGS
Designing a Validation Study MARTIN WIEDMANN, Cornell University, Ithaca, NY,
ANETT WINKLER, Cargill, Krefeld, Germany USA
12.50 Determining Performance Criteria for a Validation 4.10 Roundtable: NGS and WGS in My Factory – Really?
Study FRANCOIS BOURDICHON, DiSTAS, Universita
ELISSAVET GKOGKA, Arla Innovation Centre, Cattolica Del Sacro Cuore, Piacenza, Italy
Aarhus N, Denmark
4.30 Discussion and Questions and Answers
1.10 Obtaining Scientific Evidence and Data Evaluation
for Process Validation
HEIDY DEN BESTEN, Wageningen University
and Research, Wageningen, The Netherlands
1.30 Discussion and Questions and Answers
n – Symposia n – Roundtables n – Technicals *Student Award Competitor
7
Tuesday,
Day11––27
Day April
Wednesday,
Wednesday, 29
29March
March
S8 What to Decide? Making Informed Decisions for T1-06 Assessment of Handwashing Equipment Cleanliness
Process Validation and Food Safety Legislation 12.15 in Food Manufacturing Environments
Using Stochastic Risk Models EMMA J. SAMUEL, Ellen W. Evans, Rowena E.
Organizer: Heidy Den Besten Jenkins, Elizabeth C. Redmond, ZERO2FIVE Food
Convenor: Marcel Zwietering Industry Centre, Cardiff Metropolitan University, Cardiff,
Wales, United Kingdom
3.30 A Definition of Probabilistic Models Including Variability
of the Bacterial Response Using a Multi-level T1-07* Impact of High Hydrostatic Pressure on the Stability
(Bayesian) Approach 12.30 of Bacteriophage SALMONELEXTM Towards Potential
ALBERTO GARRE, Wageningen University, Application on Salmonella Inactivation
Wageningen, The Netherlands CLÁUDIA MACIEL, Ana Campos, Norton Komora,
Carlos A. Pinto, Rui Fernandes, Jorge Saraiva, Paula
3.50 How Can Stochastic Models Including Variability be
Teixeira, Universidade Católica Portuguesa, CBQF -
Used in Validation of Industrial Processes?
Centro de Biotecnologia e Química Fina – Laboratório
JEAN-CHRISTOPHE AUGUSTIN, Danone, Palaiseau,
Associado, Escola Superior de Biotecnologia, Porto,
France
Portugal
4.10 How Can Variability be Accounted for in Governmental
T1-08 RNA-Seq Analysis Revealed Differences in the Global
Risk Assessments?
12.45 Transcriptome of Clostridium perfringens Isolates
WINY MESSENS, European Food Safety Authority
ABAKABIR ABDELRAHIM, Olivier Firmesse, Anses-
(EFSA), Parma, Italy
Laboratory for Food Safety, Maisons-Alfort, France
4.30 Discussion and Questions and Answers T1-09 GFSI Scopes JI and JII: Background to Their Develop-
1.00 ment and Purpose
T1 Technical Session 1 – Communication Outreach JOHN HOLAH, GFSI Hygienic Design EHEDG;
and Education; Food Law and Regulation; Food and Kersia Group, Bury, United Kingdom
Safety Systems; General Microbiology; Packaging;
Pre-harvest Food Safety; Produce; Viruses and T1-10 Establishment of GFSI Hygienic Design Benchmarking
Parasites; Water 1.15 Requirements and Role of 3A-SSI and EHEDG
PATRICK WOUTERS, GFSI Hygienic Design TWG;
T1-01 A Review of the Relative Proportion of Foodborne EHEDG; and Cargill, Amsterdam, The Netherlands
11.00 Disease Associated with Food Preparation or Handling
Practices in the Home T1-11 Hygienic Design as a Holistic Concept within Food
ANITA EVES, Elizabeth C. Redmond, Monique Raats, 1.30 Production Facilities
University of Surrey, Guildford, United Kingdom DEBRA SMITH, Global Hygiene Specialist, Vikan,
EHEDG UK:IE, Swindon, United Kingdom
T1-02 The Safety of Cultured Meat
11.15 LINSAY KETELINGS, Food Claims Centre Venlo, T1-12* Isolation, Stability and Characteristics of High Pressure
Maastricht University, Venlo, The Netherlands 1.45 Superdormant Bacillus Spores
ALESSIA I. DELBRÜCK, Yifan Zhang, Vera Hug,
T1-03 Evaluation of Hygiene Parameters in Chicken Clement Trunet, Alexander Mathys, ETH Zurich,
11.30 Slaughterhouses in Lombardy and Emilia Romagna Zurich, Switzerland
during 2020
GUIDO FINAZZI, Matteo Gradassi, Irene Bertoletti, T1-13* Listeria monocytogenes Comes in Different Shades:
Paolo Bonilauri, Lia Bardasi, Franco Paterlini, Giuliana 2.00 Clinical- and Food-associated Strains Vary in
Cammi, Mario D’Incau, Laura Fiorentini, Food Safety Virulence, Stress Resistance, and Carbon Source
Department, Istituto Zooprofilattico Sperimentale della Metabolism
Lombardia e dell’Emilia Romagna, Brescia, Italy FRANCIS MUCHAAMBA, Athmanya Eshwar, Ueli von
Ah, Marc J.A. Stevens, Roger Stephan, Taurai Tasara,
T1-04 Evaluation of Hygiene Performance Rating for Institute for Food Safety and Hygiene, Vetsuisse
11.45 Assessment of Cattle and Sheep Slaughter Hygiene Faculty, University of Zurich, Zurich, Switzerland
SIGRUN J. HAUGE, Ole-Johan Røtterud, Truls
Nesbakken, Miguel Prieto, Marianne Sandberg, Gro T1-14* Behaviour of Staphylococcal egc Enterotoxins during
Johannessen, Ole Alvseike, Animalia, Oslo, Norway 2.15 Bacterial Growth and Under Food Production-like
Stress Conditions
T1-05* Multi-Hurdle Approach Toward Listeria monocytogenes LIVIA SCHWENDIMANN, Thomas Berger, Jacques-
12.00 Inactivation in Fermented Meat Sausage: High Antoine Hennekinne, Ivana Ivanovic, Yacine Nia,
Pressure Processing Assisted by Bacteriophage P100 Michel-Yves Mistou, Hans-Ulrich Graber, Agroscope,
and Bacteriocinogenic Pediococcus acidilactici Bern, Switzerland
CLÁUDIA MACIEL, Norton Komora, Renata A. Amaral,
Joana Isidro, Sonia Castro, Jorge Saraiva, Paula T1-15* Attachment Ability and Strength of Bacillus cereus
Teixeira, Universidade Católica Portuguesa, CBQF - 2.30 and Bacillus Thuringiensis on Spinach Leaves
Centro de Biotecnologia e Química Fina – Laboratório XINGCHEN ZHAO, Laurent Van den Storme, Monica
Associado, Escola Superior de Biotecnologia, Porto, Höfte, Mieke Uyttendaele, Ghent University, Ghent,
Portugal Belgium
n – Symposia n – Roundtables n – Technicals *Student Award Competitor
8Tuesday, 27 April
T1-16 Hazard Prioritization of Substances Used in Printing T1-21 Norovirus Detection in Berries – Outbreak and Surv-
2.45 Inks and Adhesives Applied to Plastic Food Packaging 4.00 eillance Results
EDOARDO GALBIATI, Liesbeth Jacxsens, Bruno ANNIE LOCAS, Dominic Lambert, Helen Zhang,
De Meulenaer, Research Group Food Chemistry Rachel Bissonnette, Etsuko Yamamoto, Marina Steele,
and Human Nutrition (nutriFOODchem), Department Canadian Food Inspection Agency, Ottawa, ON,
of Food Technology, Safety and Health, Faculty of Canada
Bioscience Engineering, Ghent University, Ghent,
Belgium T1-22* Evaluation of Viral Infectivity during the Frozen Storage
4.15 of Berries
T1-17 Differential Survivability of Two Genetically Similar ALYSSA KELLY, Brienna Anderson-Coughlin, Kalmia
3.00 Salmonella Thompson Isolates on Pre-Harvest Basil Kniel, University of Delaware, Newark, DE, USA
(Ocimum basilicum) Leaves
YE HTUT ZWE, Xinyi Pang, Mei Zhen Michelle Ten, T1-23* Applying Sequencing Approaches to Comprehensively
Dan Li, Department of Food Science and Technology, 4.30 Characterize the Microbiological Quality of Non-
National University of Singapore, Singapore Traditional Water Sources Used for Food Crop
T1-18 Performance Assessment of the Canadian Food Irrigation: A Conserve 2-Year Field Study
3.15 Inspection Agency’s Feed Mills Risk Assessment SUHANA CHATTOPADHYAY, Sarah Allard, Anthony
Model Outputs Bui, Leena Malayil, Manan Sharma, Kalmia Kniel,
GENEVIEVE COMEAU, Manon Racicot, Virginie Shirley A. Micallef, Fawzy Hashem, Salina Parveen,
Lachapelle, Alexandre Leroux, Ornella Wafo Noubissie, Eric May, Amir Sapkota, Mihai Pop, Mary Callahan,
France Provost, Romina Zanabria, Sylvain Quessy, Hillary Craddock, Rianna Murray, Cheryl East, Eric
Canadian Food Inspection Agency, St-Hyacinthe, QC, Handy, Prachi Kulkarni, Shani Craigh, Maryland
Canada Institute for Applied Environmental Health, University of
Maryland, School of Public Health, College Park, MD,
T1-19* A DNA Prime/Protein Boost Flagellin-based Vaccine USA
3.30 Against Campylobacter in SPF White Leghorn Chickens:
A Model to Gain Further Insights about the Role T1-24 Occurrence of Human Enteric Virus and Coliphages
of Chicken Immune System in Response to Anti- 4.45 in Water Reuse Systems: From the Wastewater
Campylobacter Vaccination Treatment Plant to the Irrigation Point of Use for
NOÉMIE GLOANEC, Daniel Dory, Ségolène Quesne, Leafy Greens
Véronique Beven, Typhaine Poezevara, Alassane PILAR TRUCHADO, Maria Gil, Gloria Sánchez,
Keïta, Marianne Chemaly, Muriel Guyard-Nicodème, Ana Allende, CEBAS-CSIC, Murcia, Spain
ANSES, Laboratory of Ploufragan-Plouzané-Niort,
Viral Genetics and Biosafety Unit, Ploufragan, France
T1-20 Removal of Parasite Transmission Stages from Berries
3.45 Using Washing Procedures Suitable for Consumers
TAMIRAT TEMESGEN, Norwegian University of Life
Sciences, Olso, Norway
n – Symposia n – Roundtables n – Technicals *Student Award Competitor
9Tuesday, 27 April
P1 Poster Session 1 – Antimicrobials; Beverages and General Microbiology
Acid/Acidified Foods; Communication Outreach
and Education; General Microbiology; Laboratory P1-07* Effect of Heavy Water Incorporation on the Viability
and Detection Methods; Meat, Poultry and Eggs; on Listeria innocua — SYLVAIN TRIGUEROS, Thomas
Seafood Brauge, Sabine Debuiche, Véronique Rebuffel,
Pierre Marcoux, Graziella Midelet, French Alternative
Virtual Meeting Energies and Atomic Energy Commission CEA, LETI,
Minatec-Campus, Grenoble, France
Antimicrobials
P1-08 The Effect of Temperature on Development of Salmon-
P1-01 Relative Quantification of the Expression of Some Key ella enterica ser. Enteritidis and Pseudomonas
Stress Response and Virulence Associated Genes Fluorescens Biofilms — Valentina Theodoulidou,
in Stationary Phase Listeria monocytogenes Cells Eirini Schoina, Efstathios Panagou,GEORGE-JOHN
Surviving Sub-lethal Antimicrobial Exposure — Eleanna NYCHAS, Laboratory of Microbiology and Biotech-
Kokkoni, Nikolaos Andritsos, Christina Sakarikou, nology of Foods, Department of Food Science and
Sofia Michailidou, Anagnostis Argiriou, EFSTATHIOS Human Nutrition, Agricultural University of Athens,
GIAOURIS, Department of Food Science and Nutrition, Athens, Greece
School of the Environment, University of the Aegean, P1-09 The Effect of Seawater Salinity on Biofilm Formation of
Lemnos, Greece Seven Bacteria of Aquaculture Interest — George-John
Nychas, EIRINI SCHOINA, Marianthi Tsimogianni,
P1-02* Electrolysed Water for Fresh Produce Treatment: Laboratory of Microbiology and Biotechnology of
Effects of Organic Contaminants and Outgrowth Delays Foods, Department of Food Science and Human
from Treated Spores — FRANZISKA WOHLGEMUTH, Nutrition, Agricultural University of Athens, Athens,
Rachel L. Gomes, Ian Singleton, Frankie J. Rawson, Greece
Simon V. Avery, School of Life Sciences, University of
Nottingham, Nottingham, United Kingdom P1-10* Microbiological Quality of Fresh Produce Purchased
from Street Vendors and Stored in Homes in Informal
P1-03 In Vitro Study of Antimicrobial Activity of Essential Oils Settlements of Gauteng Province — TINTSWALO
and Their Components against the Main Clostridium BALOYI, Stacey Duvenage, Erika du Plessis, Lise
difficile PCR-Ribotypes Isolated in Belgium Korsten, University of Pretoria, Pretoria, South Africa
— CRISTINA RODRIGUEZ, Hasika MITH, Bernard
P1-11* Real-time Observation of Sub-Lethally Acid
Taminiau, Nicolas Korsak, Georges Daube, Antoine Injured Listeria monocytogenes and Resuscitation
Clinquart, University of Liege, Faculty of Veterinary Capacity at Single-cell Level — MARIANNA ARVANITI,
Medicine, FARAH, Food Microbiology, Liège, Belgium Panagiotis Tsakanikas, Vaia Ntrigiou, Artemis
P1-04 Distribution of Antimicrobial Resistance Genes in Giannakopoulou, Panagiotis Skandamis, Laboratory
Various Types of Food Including Meat, Produce of Food Quality Control and Hygiene, Department
of Food Science and Human Nutrition, Agricultural
(Vegetables and Fruits) and Dairy Products in Canada
University of Athens, Athens, Greece
— SOHAIL NAUSHAD, Chris Grenier, Beverley
Phipps-Todd, Andrea Arzate, Karen Zhao, Nur Syifa P1-12 Exploring Perceptions and Self-reported Food Safety
Azmil, Dele Ogunremi, Hongsheng Huang, Ottawa Practices of Pet Owners, Providing Raw Meat-based
Laboratory - Fallowfield, Canadian Food Inspection Diets to Pets — VERONIKA BULOCHOVA, Ellen W.
Agency, Ottawa, ON, Canada Evans, Cardiff School of Sport and Health Sciences,
Cardiff Metropolitan University, Cardiff, United Kingdom
Beverages and Acid/Acidified Foods
P1-13* Prevalence Study of Presumptive Bacillus cereus from
P1-05 Rapid Determination of Lactic Acid Bacteria from Fresh to Frozen Spinach with the Indication of Using
Bacillus Thuringiensis Biopesticides — XINGCHEN
Fermented Green Olives Packaged in Modified
ZHAO, Laurent Van den Storme, Pieter Spanoghe,
Atmospheres by Means of FTIR Spectroscopy and
Mieke Uyttendaele, Ghent University, Ghent, Belgium
Machine Learning — Effrosyni Karagianni, Aikaterini
Tzamourani, George-John Nychas, EFSTATHIOS Laboratory and Detection Methods
PANAGOU, Laboratory of Microbiology and
Biotechnology of Foods, Department of Food Science P1-14* Comparison of Compact Dry and Conventional
and Human Nutrition, Agricultural University of Athens, ISO Methods for Microbiological Survey of Lettuce
Athens, Greece Varieties at Retail Stage — SUSANNA AIYEDUN, Mark
Swainson, Ronald Dixon, Bukola Onarinde, University
Communication Outreach and Education of Lincoln, Holbeach, United Kingdom
P1-06 Food Safety Research Among People with Intellectual P1-15 Evaluation of the Assurance® Gds MPX Top-7, MPX-ID
Disabilities — MARIE LANGE, Päivi Adolfsson, Ingela and Ehec-ID to Detect, Confirm and Isolate Escherichia
Marklinder, Uppsala University, Uppsala, Sweden coli Producing Shiga-Toxins (STEC) Serogroups
in Raw Dairy Products — Marion Bouvier-Crozier,
Mélissa Canizares, Cong Yu, DAVID TOMAS, Thierry
Muller, Delphine Thevenot-Sergentet, MERCK Life
Science, Madrid, Spain
n – Symposia n – Roundtables n – Technicals *Student Award Competitor
10Tuesday, 27 April
P1-16 Detection of Viable Listeria monocytogenes by Multi- P1-25 Validation of the New Genedisc® Method for the Combo
plex Reverse Transcriptase Real-time PCR, Using Detection of Campylobacter and Salmonella in Chicken
Two Target Genes — SARAH AZINHEIRO, Dipak Neck Skin Samples — Ezequiel Gilligan, Christelle
Ghimire, Joana Carvalho, Marta Prado, Alejandro Nahuet, Sarah Jemmal, Stéphane Bonilla, SYLVIE
Garrido-Maestu, International Iberian Nanotechnology HALLIER-SOULIER, Pall GeneDisc Technologies,
Laboratory, Braga, Portugal Bruz, France
P1-17* Application of Recombinase Polymerase Amplification P1-26 Collaborative Study to Evaluate the Use of Next
with Lateral Flow for a Naked-eye Detection of Listeria Generation Sequencing for Food Authenticity
monocytogenes on Food Processing Surfaces — MARIO GADANHO, Tiina Karla, Milja Tikkanen,
— SARAH AZINHEIRO, Joana Carvalho, Marta Nicole Prentice, Amanda Manolis, Thermo Fisher
Prado, Alejandro Garrido-Maestu, International Iberian Scientific, Lisbon, Portugal
Nanotechnology Laboratory, Braga, Portugal Meat, Poultry and Eggs
P1-18 Assessment of a Real-time PCR Method for the
Detection of Shiga Toxin-Producing Escherichia P1-27 Detection of Minced Beef Adulteration by Means of
coli — Ana-Maria Leonte, Cécile Bernez, Muriel UV-VIS Spectrometer — LEMONIA-CHRISTINA
Bernard, Christophe Quere, Maryse Rannou, DANIELE FENGOU, Alexandra Lianou, Panagiotis Tsakanikas,
Efstathios Panagou, George-John Nychas, Laboratory
SOHIER, Evangelos J. Vandoros, Thermo Fisher
of Microbiology and Biotechnology of Foods,
Scientific, Basingstoke, United Kingdom
Department of Food Science and Human Nutrition,
P1-19 Glyphosate, Glufosinate, and Their Metabolites in Agricultural University of Athens, Athens, Greece
Food of Animal Origin: Analytical Method Optimization
P1-28 Changes in the Diversity of Microbiota of Chicken
and Validation — MARINE LAMBERT, Antoine Breast and Thigh Fillets during Shelf Life at Different
Ducrocq, Fiona Lobo, Gwenaëlle Lavison-Bompard, Storage Temperatures Monitored Using Next
Chanthadary Inthavong, Université Paris-Est, ANSES, Generation Sequencing — DIMITRA DOUROU,
Laboratory for Food Safety, Maisons-Aflort, France Athena Grounta, Agapi Doulgeraki, Anthoula Argyri,
P1-20 AOAC Assessment Program of Real-time PCR Nikos Chorianopoulos, Chrysoula Tassou, Hellenic
Method for Salmonella Detection in Cocoa and Agricultural Organisation DIMITRA, Institute of
Chocolate Products after Post-enrichment Pooling Technology of Agricultural Products
on Large Test Portions — Wesley Thompson, David P1-29 Spoilage of Chicken Liver at Refrigerated Temperatures
Crabtree, Benjamin Bastin, Kateland Koch, Matthew and Fate of Inoculated Salmonella Enteritidis
Hahs, DANIELE SOHIER, Thermo Fisher Scientific, — ATHENA GROUNTA, Dimitra Dourou, Anthoula
Basingstoke, United Kingdom Argyri, Nikos Chorianopoulos, Agapi Doulgeraki,
Chrysoula Tassou, Hellenic Agricultural Organisation
P1-21 ISO 16140-2:2016 Validation Study of a Real-time DIMITRA, Institute of Technology of Agricultural
PCR Workflow for Salmonella Detection in Large Test Products
Portions of Cocoa and Chocolate Products — Wesley
Thompson, David Crabtree, Benjamin Bastin, Kateland P1-30 Identification of Salmonella spp. and Differentiation
Koch, Matthew Hahs, DANIELE SOHIER, Thermo between Enteritidis and Typhimurium in One Real-
Fisher Scientific, Basingstoke, United Kingdom time PCR Test — Anne Rölfing, BENJAMIN JUNGE,
Cordt Grönewald, Kornelia Berghof-Jäger, BIOTECON
P1-22 A Multiplex Real-time PCR Kit for the Detection of Diagnostics, Potsdam, Germany
Food-relevant Listeria Species and Identification
of Listeria monocytogenes in a Single Reaction P1-31 Animal Species Detection in Meat and Processed
— BENJAMIN JUNGE, Astrid Grönewald, Cordt Food: Identification of Pork, Beef, Horse, Donkey,
Grönewald, BIOTECON Diagnostics, Potsdam, and Zebra Meat in One Single Real-time PCR
Reaction — Anne Rölfing, Maren Brose, IVO MEIER-
Germany
WIEDENBACH, Cordt Grönewald, Kornelia Berghof-
P1-23 Workflow Evaluation for a Detection Method of Jäger, BIOTECON Diagnostics, Potsdam, Germany
SARS-CoV-2 from Environmental Surfaces — Patrick
Stephenson, David Crabtree, DANIELE SOHIER, Sanitation and Hygiene
Matthew Hahs, Thermo Fisher Scientific, Basingstoke,
P1-32 Temperature and Hygiene Conditions of Consumers’
United Kingdom
Refrigerators in Slovenia — ANDREJ OVCA, Tina
P1-24 Identification of Soya, Maize, and Rapeseed Taxon in Škufca, Mojca Jevšnik, University of Ljubljana,
Food and Feed GMO Samples — Hans-Henno Dörries, Ljubljana, Slovenia
Ivonne Remus-Dörries, IVO MEIER-WIEDENBACH,
P1-33 Survey of Bacterial Pathogens at Spanish Small-
Cordt Grönewald, Kornelia Berghof-Jäger, BIOTECON
scale Factories of Traditional Fermented Sausages
Diagnostics, Potsdam, Germany
— ARÍCIA POSSAS, Olga María Bonilla-Luque,
Javier Sánchez-Martín, Antonio Valero, University
of Cordoba, Department of Food Science and
Technology, Cordoba, Spain
n – Symposia n – Roundtables n – Technicals *Student Award Competitor
11Tuesday, 27 April
Day 1 – Wednesday, 29 March
P1-34 A Microbiological Survey of Protein Shaker Bottles Seafood
and Self-reported Cleaning Practices — JAMES
BLAXLAND, Simon Dawson, Ellen W. Evans, Elizabeth P1-37 Occurrence of Histamine in Canned Fish Available in
C. Redmond, ZERO2FIVE Food Industry Centre, Poland and Changes of Histamine Contents during
Cardiff Metropolitan University, Cardiff, United Kingdom Their Production — MIROSLAW MICHALSKI, Marzena
Pawul-Gruba, National Veterinary Research Institute,
P1-35 Use of Surrogate Bacteria for Validation and Pulawy, Poland
Verification of Chemical Sanitation Steps — Pauline
Bouveret, Priscilla Piller, Virginie Pignard, Pierre-Olivier P1-38 Investigation of the Microbiological Quality of Edible
Beal, PIERRE-ALEXANDRE JUAN, Moussa Ndiaye, Marine Algae, Alaria esculenta, Originated from Ireland
NOVOLYZE, Daix, France — Anastasia Lytou, Dimitra Lymperi, Joanne Casserly,
Efstathios Panagou, GEORGE-JOHN NYCHAS,
P1-36 Identifying Barriers Towards Optimal Cleaning and Laboratory of Microbiology and Biotechnology of
Sanitation Practices in a Small- and Medium-sized Foods, Department of Food Science and Human
Enterprise (SME) Food Manufacturer — ALIN TURILA, Nutrition, Agricultural University of Athens, Athens,
Elizabeth C. Redmond, Cardiff Metropolitan University, Greece
Cardiff, Wales, United Kingdom
P1-39 Microbiological Quality Assessment of Seaweed Alaria
esculenta Originated from Scotland and Harvested
in Two Different Years — ANASTASIA LYTOU, Nick
Sarris, Kati Michalek, MIchele Stanley, Eirini Schoina,
Efstathios Panagou, George-John Nychas, Laboratory
of Microbiology and Biotechnology of Foods,
Department of Food Science and Human Nutrition,
Agricultural University of Athens, Athens, Greece
n – Symposia n – Roundtables n – Technicals *Student Award Competitor
12Wednesday, 28 April
WEDNESDAY, 28 APRIL 11.20 Genome-wide Association Studies to Explore Listeria
monocytogenes Phenotypes Relevant for Exposure
Day 2 Plenary Session – How AI Can Improve Food Assessment and Hazard Characterization
Safety LAURENT GUILLIER, Department of Risk Assessment,
Convenors: Anett Winkler, Helen Taylor French Agency for Food, Environmental and
Occupational Health and Safety (ANSES), Maisons-
10.00 Welcome – Day 2 Alfort, France
HELEN TAYLOR, ZERO2FIVE Food Industry Centre,
Cardiff Metropolitan University, Cardiff, United Kingdom 11.40 Enabling a Preventative Approach to Managing
and Anett Winkler, Cargill, Krefeld, Germany Microbial Risk in a Manufacturing Environment through
Omics and Predictive Microbiology
10.05 Welcome and Programme Notes - Day 2 BRENDAN RING, Creme Global, Dublin, Ireland
RUTH PETRAN, Ruth Petran Consulting, LLC, Eagan,
MN, USA 12.00 Discussion and Questions and Answers
10.10 AI and Predictive Modelling in the Food Industry.
S11 Consumer Safety Aspects of Artisanal
What Can It Do for You?
and Entrepreneurial Food Fermentations
CRONAN MCNAMARA, Crème Global, Dublin, Ireland
Organizers and Convenors: Leon Gorris,
10.30 A Regulator’s Data Journey Marcel Zwietering
JULIE PIERCE, U.K. Food Standards Agency, Bristol,
12.30 Small Scale Food Fermentation Trends and Potential
United Kingdom
Microbiological Risks
10.50 Questions & Answers EDDY J. SMID, Wageningen University, Wageningen,
The Netherlands
11.00 Closing Remarks
RUTH PETRAN, Ruth Petran Consulting, LLC, Eagan, 12.50 Vegetable Fermentations as Man-made Microbial
MN, USA Ecosystems: Investigating Microbial Community
Succession and Safety Aspects
S9 Clostridium botulinum: Re-Emerging Risk? SARAH LEBEER, University of Antwerp, Faculty of
Organizer: Stéphane André Science, Department of Bioscience Engineering,
Convenor: Louis Coroller Research Unit Environmental Ecology and Applied
11.00 An Overview – Clostridium botulinum as an Emerging Microbiology (ENdEMIC), Antwerp, Belgium
Risk 1.10 Consumer Safety Aspects of Traditional Fermented
MICHAEL W. PECK, QIB Extra Ltd., Norwich, Foods
United Kingdom GEORGE-JOHN NYCHAS, Agricultural University
11.20 Modelling the Probability of Growth of Clostridium of Athens, Athens, Greece
sporogenes Spores as a Function of Heat Treatment
and the Properties of the Recovery Medium (pH, Water 1.30 Discussion and Questions and Answers
Activity) in Pasteurized Olive-based Product
S12 Processing Environment Monitoring in Low-
EMMANUELLE BOIX, Centre Technique pour la
moisture Foods Production Environments. Are We
Conservation des Produits Agricols (CTCPA), Avignon,
Looking for the Right Thing(s)/Microorganisms, in
France and Laboratoire Universitaire de Biodiversité
the Right Places?
et Ecologie Microbienne (LUBEM), Quimper, France
Organizers and Convenors: Francois Bourdichon,
11.40 Influence of Reduced Levels of Sodium Nitrite Anett Winkler
on the Growth and Toxinogenesis of Clostridium
12.30 Pathogen of Concerns in Low-moisture Foods –
botulinum Group II Type B in Cooked Meat Products
An Overview
SARAH LEBRUN, University of Liège, Liège, Belgium
SÉAMUS FANNING, University College Dublin, Dublin,
12.00 Discussion and Questions and Answers Ireland
12.50 Low Moisture Food Processing Environment –
S10 An Update on the Integration of “Omics” into Risk What is Specific?
Assessment ANETT WINKLER, Cargill, Krefeld, Germany
Organizers and Convenors: Kalliopi Rantsiou, 1.10 Indicators and Their Role in PEM
Heidy Den Besten ELLEN WEMMENHOVE, Arla Foods Ingredients,
11.00 Can We Use (Epi-)Genetic Markers for Listeria Nr Vium, Denmark
monocytogenes in Hazard Characterization?
LUCAS WIJNANDS, cZ&O/RIVM, Bilthoven, The 1.30 Discussion and Questions and Answers
Netherlands
n – Symposia n – Roundtables n – Technicals *Student Award Competitor
13Wednesday, 28 April
S13 Distinction between Bacillus Thuringiensis S15 All Food Processes Have a Residual Risk, Some
Used in Biopesticide and Presumptive Bacillus are Small, Some Very Small and Some are
cereus Strains Involved in Food Quality and Safety: Extremely Small: Zero Risk Does Not Exist
A Hot Topic Organizer: Marcel Zwietering
Organizers: Sandra Tallent, Florence Postollec Convenor: Alberto Garre
Convenor: Pamela Wilger
3.30 Not Detected or 12D Reduction Does Not Mean Zero
2.00 Friend or Foe – Bt in the Spotlight of Food Microbiology Risk
MONIKA EHLING-SCHULZ, Institute of Microbiology – MARCEL ZWIETERING, Wageningen University,
Department of Pathobiology – University of Veterinary Wageningen, The Netherlands
Medicine, Vienna, Austria
3.50 Residual Risk in the Era of Molecular Epidemiology
2.20 Genetic and Ecological Distinctiveness of Entomo- and Large Scale Food Production
pathogenic B. Thuringiensis – Implications for Food ROBERT BUCHANAN, University of Maryland-College
Safety Park, College Park, MD, USA
BEN RAYMOND, University of Exeter, Penryn, United
4.00 Different Perspectives of Residual Risk: Risk per
Kingdom
Serving, Total Risk and Burden of Disease
2.40 Update on the Implication of Presumptive B. cereus MARTIN WIEDMANN, Cornell University, Ithaca, NY,
Associated with Food Poisoning Outbreaks in France USA
MATHILDE BONIS, Laboratory for Food Safety,
University of Paris-Est, ANSES, Maisons-Alfort, France 4.30 Discussion and Questions and Answers
3.00 Discussion and Questions and Answers T2 Technical Session 2 – Antimicrobials; Food
Toxicology; Laboratory and Detection Methods;
RT1 Food Safety Impacts of National and Low-water Activity Foods; Meat, Poultry and
Organisational Culture Eggs; Modeling and Risk Assessment; Molecular
Organizers: Carol Wallace, Nicola Sharman Analytics, Genomics and Microbiome; Sanitation
and Hygiene
Convenor: Carol Wallace
T2-01 Metagenomic Characterization of the Microbiome
2.00 Panelists:
11.00 and Resistome in the Milk Production Environment
SHARON BIRKETT, OSI Industries, LLC, Aurora, IL,
SELENE RUBIOLA, Francesco Chiesa, Alessandra
USA Dalmasso, Tiziana Civera, University of Turin,
LONE JESPERSEN, Cultivate Food Safety, Hauterive, Department of Veterinary Science, Grugliasco (TO),
Switzerland Italy
CAROL WALLACE, University of Central Lancashire, T2-02* Variable Contribution of Cold Shock-Domain
Preston, United Kingdom 11.15 Family Proteins to Nisin Tolerance in Listeria
monocytogenes
AISHAH BIBI ZAINAB JOOMUN, University of JOSEPH WAMBUI, Francis Muchaamba, Patrick
Mauritius, Moka, Mauritius Murigu Kamau Njage, Taurai Tasara, Institute for Food
Safety and Hygiene, Vetsuisse Faculty University of
S14 Viruses: Looking into and Making Sense of Zurich, Zurich, Switzerland
Unforeseen Risks for Food Safety T2-03 The ISO 16140 Series: A Never-ending but Successful
Organizer and Convenor: Efstathia (Efi) 11.30 Story
Papafragkou PAUL IN’T VELD, Netherland Food and Consumer
3.30 Examples of Viral Zoonotic Infections of Relevance Product Safety Authority, Utrecht, The Netherlands
to Food Safety
T2-04 Variation of Deoxynivalenol Levels in Corn and Its
WIM VAN DER POEL, Wageningen BioVeterinary
11.45 Products Available in Retail Markets of Punjab,
Research, Department of Virology, Lelystad, The
Pakistan, and Estimation of Risk Assessment
Netherlands
SHAHZAD ZAFAR IQBAL, Government College
3.50 Lessons Learned from Testing Water for SARS-CoV-2 University Faisalabad, Faisalabad, Pakistan
Transmission: Do We Need to Worry about It?
T2-05 Quantitative Determination of Staphylococcus aureus
GLORIA SÁNCHEZ, Institute of Agrochemistry and
12.00 Enterotoxins in Complex Food Matrices by a Multiplex
Food Technology (IATA-CSIC), Valencia, Spain
Immunocapture Mass Spectrometry Method
4.10 Environmental Prospective on SARS-CoV-2 Testing: DONATIEN LEFEBVRE, Kevin Blanco-Valle, Cécile
Advances and Challenges Feraudet-Tarisse, Jacques-Antoine Hennekinne,
ERIN CROWLEY, Q Laboratories, Inc., Cincinnati, OH, François Fenaille, Stéphanie Simon, François Becher,
USA Yacine Nia, Université Paris-Est, ANSES and Paris-
Saclay University, CEA, INRAE, Medicines and
4.30 Discussion and Questions and Answers Healthcare Technologies Department (DMTS), SPI,
Gif-sur-Yvette, France
n – Symposia n – Roundtables n – Technicals *Student Award Competitor
14Wednesday, 28 April
T2-06 Characterisation of Foodborne Outbreaks Due to T2-15 The Canadian Food Inspection Agency Work Tasking
12.15 Emerging Staphylococcal Enterotoxins 2.30 Logic Model Pilot Project
YACINE NIA, Donatien Lefebvre, Isabelle Mutel, HAORAN SHI, Raphael Plante, Genevieve Comeau,
Florence Guillier, Fabio Zuccon, Abdelhak Fatihi, Suzanne Savoie, Sylvain Quessy, Ornella Noubissie
Kevin Blanco-Valle, Pascal Bouchez, François Becher, Wafo, Anna Mackay, Manon Racicot, Canadian Food
Lucia Decastelli, Jacques-Antoine Hennekinne, Cécile Inspection Agency, Ottawa, ON, Canada
Feraudet-Tarisse, Stéphanie Simon, Université Paris-
Est, ANSES, Maisons-Alfort, France T2-16 A Deep Learning Approach to Predict E. coli Growth
2.45 Using Micro-Isothermal Calorimetery (MIC) Data
T2-07* Immunomagnetic Separation Combined with Propidium IMRAN AHMAD, Toni-Ann Benjamin, Florida
12.30 Monoazide for the Specific Detection of Viable Listeria International University, North Miami, FL, US
monocytogenes by Multiplex Loop-mediated Isothermal
Amplification in Milk Products T2-17 Ever-changing STEC Evolution: Illustration with O26
FOTEINI ROUMANI, Sarah Azinheiro, Joana Carvalho, 3.00 SABINE DELANNOY, Patricia Mariani-Kurkdjian,
Marta Prado, Alejandro Garrido-Maestu, International Sandra Jaudou, Mai-Lan Tran, Hattie E. Webb,
Iberian Nanotechnology Laboratory, Braga, Portugal Stephane Bonacorsi, Patrick Fach, ANSES, Maisons-
T2-08 Confirmation of Foodborne Pathogens (Salmonella, Alfort, France
12.45 Cronobacter, Campylobacter) with a New Platform of T2-18 Genomic Characterization of Listeria monocytogenes
Mass Spectrometry Instruments 3.15 Isolated from Agaricus bisporus Mushroom Production
OLAF DEGEN, Markus Timke, Karl Otto Kraeuter, Facilities
Thomas Maier, Bruker Daltonik GmbH, Bremen, FRANK LAKE, Leo van Overbeek, Jeroen Koomen,
Germany Johan Baars, Tjakko Abee, Heidy Den Besten,
T2-09 Validation of High-throughput Technologies to Speed Up Wageningen University and Research, Wageningen,
1.00 the Confirmation Workflow The Netherlands
ERIN CROWLEY, Q Laboratories, Inc., Cincinnati, Ohio T2-19* Variability in the Survival of Salmonella enterica in
3.30 Response to Heat and Desiccation
T2-10 Caught Between Two Principles: How to Validate HANNAH PYE, Muhammad Yasir, Keith Turner, Mark
1.15 Semi-quantitative Assays Kirkwood, Matt Bawn, Gaetan Thilliez, Robert Kingsley,
SUZANNE JORDAN, Campden BRI, Chipping Quadram Institute Bioscience and University of East
Campden, United Kingdom Anglia, Norwich, United Kingdom
T2-11 Survival of Listeria monocytogenes and Salmonella T2-20 Heterogenous Contamination of Food Products,
1.30 Typhimurium on Hot-air Dried Sliced Mushrooms 3.45 A Paradigm Shift?
MARTIN LAAGE KRAGH, Louisa Obari, Alyssa Marie Lucas Wijnands, Angela van Hoek, Ellen Delfgou - van
Soria Caindec, Lisbeth Truelstrup Hansen, DTU Food, Asch, El Bouw, Heidy Den Besten, Wilma Hazeleger,
Kongens Lyngby, Denmark Jiansheng Wang, Susanne Pinto, Elisa Beninca, INDRA
BERGVAL, Rozemarijn van der Plaats, cZ&O/RIVM,
T2-12 Surveillance of Salmonella in French Poultry Production Bilthoven, The Netherlands
1.45 Highlights Potential Cross-Contaminations between
T2-21 Significance of Viable but Non-culturable Bacteria
Poultry and Cattle Farms
4.00 in the Fresh-cut Produce Industry
AMANDINE THEPAULT, Louise Baugé, Marianne
PILAR TRUCHADO, Maria Gil, Ana Allende,
Chemaly, Laetitia Bonifait, ANSES, Laboratory of
CEBAS-CSIC, Murcia, Spain
Ploufragan-Plouzané-Niort, Ploufragan, France
T2-22 Variation of Deoxynivalenol levels in Corn and Its
T2-13* Behaviour of Listeria monocytogenes in High Pressure 4:15 Products Available in Retail Markets of Punjab, Pakistan
2.00 Processed Dry-cured Ham during Storage Under and Estimation of Risk Assessment
Refrigeration SHAHZAD ZAFAR IQBAL, Government College
CRISTINA SERRA-CASTELLÓ, Noemie Desriac, Anna University Faisalabad, Faisalabad, Pakistan
Jofré, Louis Coroller, Sara Bover-Cid, IRTA. Food
Safety and Functionality Programme, Monells, Spain T2-23* The Locus of Heat Resistance Confers Resistance to
4.30 Chlorine and Oxidative Stress in Escherichia coli
T2-14 Food Safety Risk-based Categorization of Manufactured ZHIYING WANG, David Simpson, Lynn McMullen,
2.15 Foods for Inclusion in the Canadian Food Inspection Michael Gänzle, University of Alberta, Edmonton, AB,
Agency’s Establishment-based Risk Assessment Model Canada
Romina Zanabria, Nassim Haghighi, ELISABETH
MANTIL, Tamazight Cherifi, Manon Racicot, Suzanne
Savoie, Anna Mackay, Sylvain Quessy, Canadian Food
Inspection Agency, Ottawa, ON, Canada
n – Symposia n – Roundtables n – Technicals *Student Award Competitor
15Wednesday, 28 April
P2 Poster Session 2 – Communication Outreach Food Processing Technologies
and Education; Epidemiology; Food Processing
Technologies; Food Safety Systems; Microbial P2-10 UV-C Technology Optimization to Inactivate Salmonella
Food Spoilage; Modeling and Risk Assessment; Enteritidis in Soymilk Flavoured with Cocoa and Vanilla
Molecular Analytics, Genomics and Microbiome; — ARÍCIA POSSAS, Antonio Valero, Rosa Maria
Packaging; Pre-harvest Food Safety; Produce; Garcia-Gimeno, Poliana Mendes De Souza, University
Retail and Food Service Safety; Viruses and of Cordoba, Department of Food Science and Tech-
Parasites; Water nology, Cordoba, Spain
Virtual Meeting Food Safety Systems
Communication Outreach and Education P2-11 Occurrence of Virulent and Antibiotic-Resistant Staphylo-
P2-01 Piloting a Support Program to Enable Small- and coccus spp. in Ready-to-Eat Rhynchophorus phoenicis
Medium-sized Food Manufacturing Businesses in Wales and Archachatina marginata Vended Along the Port
to Obtain Food Safety Certification — HELEN TAYLOR, Harcourt-Bayelsa Route — ONORIODE C. ERUTEYA,
UK, Cardiff, United Kingdom Chioma Ngoka, Abiye A. Ibiene, University of Port
Harcourt, Nigeria, Port Harcourt, Nigeria
P2-02 Attitudes Related to Food Safety Behavior Among
Students in Sweden — INGELA MARKLINDER, Gustav P2-12 Assessment of Listeria spp. and Escherichia coli
Eskhult, Roger Ahlgren, Anna Blücher, Stina-Mina Ehn Contamination on Surfaces in a Broiler Abattoir
Börjesson, Madeleine Moazzami, Jenny Schelin, — LEILA BOUAYAD, Radia Bouhamed, Sara Lezzoum,
Marie-Louise Danielsson-Tham, Uppsala University, Siham Azzi, Taha Mossadak Hamdi, Laboratory of
Uppsala, Sweden Food Hygiene and Quality Insurance System (HASAQ)
National Veterinary School, Algiers, Algeria
P2-03 Most Food Control Officers Have Suspected Food
Fraud at Inspections — JASMIN JOENPERÄ, P2-13 Developing and Maintaining Food Safety Culture
Janne Lundén, Department of Food Hygiene and through Implementation of GFSI Benchmarked
Environmental Health, Faculty of Veterinary Medicine, Standards: A Success Story — MUHAMMAD
University of Helsinki, Helsinki, Finland SHAHBAZ, Abdul Moiz, Muhammad Bilal, Shugufta
P2-04 Everyday Risks Every Time We Eat – Global Poll Mohammad Zubair, Akhlaq Ahmad, Mawarid Food
Findings of Perceived and Experienced Risks from Company - KSA (Pizza Hut, Taco Bell), Riyadh,
Unsafe Foods — SARAH CUMBERS, Lloyd’s Register Saudi Arabia
Foundation, London, United Kingdom
P2-14 Determination of Food Safety Culture in a Low-risk
P2-05 A Review of Consumer Food Safety Advice from Food Production Site: Identification of Key Strengths
International Government Agencies — SIMON and Weaknesses — LAURA HEWITT, Paul Hewlett,
DAWSON, Ellen W. Evans, ZERO2FIVE Food Industry Elizabeth C. Redmond, Cardiff School of Sport and
Centre, Cardiff Metropolitan University, Cardiff, South Health Sciences, Cardiff Metropolitan University,
Wales, United Kingdom Northallerton, United Kingdom
P2-06 Determination of Food Safety and Technical Skills P2-15 Microbiological Quality Evaluation of Meal-kits (Non-
Shortages Challenging the Food and Drink Manu- heated Food and Food after Heating Treatment)
facturing Processing Industry in Wales, UK — Compared by Their Storage Times — SEO-JIN KIM,
LEANNE ELLIS, Sharon Mayho, Elizabeth C. Jae-hee Park, Hye-Kyung Moon, Changwon National
Redmond, Cardiff Metropolitan University, Cardiff, University, Changwon, South Korea
South Wales, United Kingdom
P2-16 Academic and Food Industry Management Perspectives
P2-07 The Features of Cabin-crew Food Safety Training: A
of Food Safety Culture — Sharon Birkett, Ellen W.
Content Analysis — ELIZABETH C. REDMOND, Ayman
Evans, ELIZABETH C. REDMOND, ZERO2FIVE Food
Safi Abdelhakim, ZERO2FIVE Food Industry Centre,
Cardiff Metropolitan University, Cardiff, United Kingdom Industry Centre, Cardiff Metropolitan University, Cardiff,
United Kingdom
Epidemiology P2-17 Strategic Continued Growth Platforms in Wales, UK:
The Development of Food Sector Small to Medium
P2-08 Seven-year Foodborne Botulism Outbreaks in Northern Enterprises (SMEs) — SHARON MAYHO, Darren
Italy: Associated Foods and Detected Toxins — Guido
Mumford, David Lloyd, Elizabeth C. Redmond,
Finazzi, ELENA DALZINI, Roberto Benevenia, Sara
ZERO2FIVE Food Industry Centre, Cardiff Metropolitan
Arnaboldi, Luigi Bornati, Barbara Bertasi, Marina-Nadia
University, Cardiff, United Kingdom
Losio, IZSLER, National Reference Centre for Emerging
Risks in Food Safety, Brescia, Italy P2-18 Next Generation Sequencing Workflow for Detection
P2-09 Listeriosis Infection Leading to Uncover Widespread of Salmonella Serotypes: From Food Sample to
Persistent Contamination in Poultry Meat — Virginia Serotype Identification — MARIO GADANHO, Tiina
Filipello, Maria Gori, Erika Scaltriti, Luca Bolzoni, Karla, Hanna Lehmusto, Heikki Salavirta, Milja
Alessandro Massone, Camillo Gandolfi, Mariagrazia Tikkanen, Thermo Fisher Scientific, Lisbon, Portugal
Zanoni, Elisabetta Tanzi, Stefano Pongolini, Marina
Nadia Losio, GUIDO FINAZZI, Food Safety Department,
Istituto Zooprofilattico Sperimentale della Lombardia e
dell’Emilia Romagna, Brescia, Italy
16Wednesday, 28 April
P2-19 Impact of Neutralizing Buffers of Disinfectants on P2-27 Log Reduction of Listeria monocytogenes during
the Viability of Listeria monocytogenes Cells from the Domestic Heating of Meat Products: Different
Monospecies Biofilm — THOMAS BRAUGE, Guylaine Approaches — ELENA COSCIANI-CUNICO, Elena
Leleu, Anthony Colas, Lena Barre, Graziella Midelet, Dalzini, Paola Monastero, Daniela Merigo, Giorgio
ANSES, Laboratory for Food Safety, Bacteriology and Varisco, Marina-Nadia Losio, IZSLER, National
parasitology of Fishery and Aquaculture Products Unit, Reference Centre for Emerging Risks in Food Safety,
Boulogne-sur-mer, France Brescia, Italy
P2-20 Exploring Management Attitudes Towards Leadership P2-28 Risk Estimation for Aflatoxin M1 Due to Milk
Roles in Food Manufacturing — EMMA J. SAMUEL, Consumption in Chilean Children — CLAUDIA
Ellen W. Evans, Elizabeth C. Redmond, ZERO2FIVE FOERSTER, Andrea Rivera, Gisela Rios-Gajardo,
Food Industry Centre, Cardiff Metropolitan University, Universidad de O’Higgins, Rancagua, Chile
Cardiff, Wales, United Kingdom
P2-29 The Canadian Food Inspection Agency Work Tasking
P2-21 Factors Influencing Food Safety Compliance in Home Logic Model Parameter Selection and Prioritization
Food Production Businesses — ELIZABETH C. — Manon Racicot, Raphael Plante, Genevieve
REDMOND, Schani Naude, ZERO2FIVE Food Industry Comeau, SUZANNE SAVOIE, Haoran Shi, Sylvain
Centre, Cardiff Metropolitan University, Cardiff, United Quessy, Canadian Food Inspection Agency, Moncton,
Kingdom NB, Canada
Microbial Food Spoilage P2-30* Probabilistic Modelling of Exposure to Coliform Bacteria
in Raw Milk — RODNEY FELICIANO, Géraldine Boué,
P2-22 Interaction between Saccharomyces cerevisiae Fahad Mohssin, Muhammad Mustafa, Jeanne-Marie
and Aspergillus carbonarius in Vitro and in Situ on Membré, Secalim, INRAE / Oniris, Nantes, France
Table Grapes — Danai Katsarou, PASCHALITSA
TRYFINOPOULOU, George-John Nychas, Efstathios Molecular Analytics, Genomics and Microbiome
Panagou, Laboratory of Microbiology and Biotechnology
of Foods, Department of Food Science and Human P2-31 Microbial Diversity of Fermented Greek Table Olives of
Nutrition, Agricultural University of Athens, Athens, Halkidiki and Konservolia Variety from Different Regions
Greece as Revealed by Metagenomic Analysis — Konstantina
Argyri, Athena Grounta, Agapi Doulgeraki, Anthoula
P2-23 Rapid Evaluation of Sea Bream Fillets Quality Using Argyri, CHRYSOULA TASSOU, Hellenic Agricultural
FTIR Spectroscopy, Microbiological and Sensory Organisation DIMITRA, Institute of Technology of
Analysis — MARIA GOVARI, Paschalitsa Tryfinopoulou, Agricultural Products, Sof. Venizelou 1, Lycovrissi,
Efstathios Panagou, George-John Nychas, Laboratory Attica, Greece
of Microbiology and Biotechnology of Foods,
Department of Food Science and Human Nutrition, P2-32 A Metagenetic Analysis of Bacterial Community in
Agricultural University of Athens, Athens, Greece Inoculated Fermentations of Conservolea Variety Black
Olives with Multifunctional Starter Cultures in Reduced
P2-24 Spoilage Assessment on Chicken Thighs Surface Salt Brines — EVANTHIA MANTHOU, Angeliki Kochila,
Via Non-Invasive Multispectral Image Analysis (MSI) Aikaterini Tzamourani, Stephane Chaillou, George-
— EVGENIA SPYRELLI, Christina Papachristou, John Nychas, Efstathios Panagou, Laboratory of
Anastasia Lytou, Efstathios Panagou, George-John Microbiology and Biotechnology of Foods, Department
Nychas, Laboratory of Microbiology and Biotechnology of Food Science and Human Nutrition, Agricultural
of Foods, Department of Food Science and Human University of Athens, Athens, Greece
Nutrition, Agricultural University of Athens, Athens,
Greece P2-33* Whole Genome Sequencing of Extended-Spectrum-
and AmpC β-Lactamase-producing Enterobacteriaceae
P2-25 Multivariate Data Analysis for the Development Isolated from Spinach Supply Chains in Gauteng
of Classification Models Assessing Spoilage of Province, South Africa — LOANDI RICHTER,
Two Different Types of Poultry Meat — EVGENIA Erika du Plessis, Stacey Duvenage, Lise Korsten,
SPYRELLI, Christina Papachristou, Valeriu Culcinschi, University of Pretoria, Pretoria, South Africa
Anastasia Lytou, Efstathios Panagou, George-John
Nychas, Laboratory of Microbiology and Biotechnology Packaging
of Foods, Department of Food Science and Human
Nutrition, Agricultural University of Athens, Athens, P2-34 Lactic Acid Bacteria and Yeast Species Diversity of
Greece Non-thermally Preserved Green Spanish-style Olives
during Modified Atmosphere Packaging — Aikaterini
Modeling and Risk Assessment Tzamourani, Aikaterini Kasimati, George-John
Nychas, EFSTATHIOS PANAGOU, Laboratory of
P2-26 Thermal Inactivation of Mycobacterium avium Microbiology and Biotechnology of Foods, Department
subsp. paratuberculosis in Curd Stretching Used for of Food Science and Human Nutrition, Agricultural
Mozzarella Cheese — ELENA DALZINI, Simone Russo, University of Athens, Athens, Greece
Elena Cosciani-Cunico, Paola Monastero, Daniela
Merigo, Marina-Nadia Losio, Filippo Barsi, Matteo
Ricchi, IZSLER, National Reference Centre
for Emerging Risks in Food Safety, Brescia, Italy
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