Download Poster session A Fermentation

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 SantÁna, 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 SantÁna, 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 SantÁna, 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 SantÁna, 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 SantÁna, 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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