Microbial Spoilers in Food 2013

Super spoilers, wonder spores and diehard micro-organisms:
New insights to integrate these super foes in food spoilage risk management.

There is always ONE, ONLY ONE, BUT ONE which is able to resist or resuscitate after inactivation processes, which is able to adapt or is naturally adapted to acid and/or low moisture formulations, as well as low temperature and/or heat treatment,… and this ONLY ONE is finally able to grow causing food spoilage and economical losses! This only one is always of major concern for food quality and production managers. How does one deal with them? One way to proceed is to learn more about these diehard microorganisms.
Biodiversity of microbial food spoilers

Food spoilers diversity is rich and complex. Indeed, these super foes correspond to various taxonomical groups going from prokaryotes (Gram negative and positive bacteria) to unicellular (yeasts) and pluricellular eukaryotes (molds). While in some cases spoilage is directly linked to a given species, in other cases an association of microorganisms is observed. Moreover, a metabolic trait associated with spoilage can be strain-dependent. To strike back against these invaders, the first line of defense corresponds to better knowledge of their taxomical position and metabolic activities.

This topic will be part of session 1 on Monday the 1st of July



Characterization methodologies, enumeration methods for quality indicators

What are the existing methods for spoilers characterization, detection and enumeration from raw materials to final products, as well as in environmental samples? How to track these foes to better prevent food spoilage? Are they far behind the pathogens in terms of innovative methodologies and alternative methods? What are the current advances in this field?

This topic will be part of session 2 on Monday the 1st of July



Spoiler behaviour, fitness and functional properties

Microbial food spoilage causes high economical losses. While bacteria are responsible for rapid spoilage of high protein food products, molds and yeast rather develop in low water activity products during product shelf-life. Off-colors, off-odors, acidity, gas production, textural and functional changes are clues of microbial development affecting taste or appearance of foods no longer suitable for human consumption. Nevertheless, exposure to successive stresses strongly impact microbial viability yielding altered germination times, lag phases and growth rates. Understanding microbial fitness and survival in extreme and fluctuating conditions will help identify and select biomarkers to consider in risk assessment... Thus, the persistence of super foes with specific resistances or enzymatic abilities in the food and beverage industries will be accurately tracked.

This topic will be part of session 3 on Tuesday the 2nd of July



Inactivation processes and product stability assessment

Are these foes indestructible or do they have some weakness? What are the efficiencies of different processes used to inactivate microbial spoilers in food and their enzymes, such as:

Physical processes such as heat treatment,
Sterilization or pasteurization,
Ohmic heating,
Pulsed-light, high pressure treatments
Chemical sanitation processes such as cleaning in place and biocide use?
What are the resistances found amongst the highly diversified microbial food spoilers: sporulated or vegetative forms of bacteria and molds? What are the effects of these treatments on enzymes, such as lipases or proteases, which affect the sensory qualities of foods: off flavors, texture defects or functional properties?

This topic will be part of session 4 on Tuesday the 2nd of July



Spoiler/pathogen and quality indicators/pathogen boundaries

Are these foes only super spoilers, or are they able to mutate to evil pathogens? While in most cases the considered bacteria, yeasts and molds are mainly involved in food spoilage, they can sometimes synthesize toxins. These phenomena are still not very well described, making risk management difficult. What are the required conditions for toxin synthesis? What are the required population levels to consider the quality indicators as potential food borne pathogens? What are the boundaries between spoilers and pathogens? How do you define a relevant regulation and legislation criteria?



Spoilage risk assessment

What is the probability of a spoilage event? How to develop a risk assessment approach? How to estimate the damage level by describing the food spoiler biodiversity, tracking the species and strains, quantifying the metabolic traits associated with spoilage, predicting the microbial behavior all among the food production processes and storage conditions? What will be the damage levels? How to select the efficient measure to prevent food spoilage from farm to fork? What are the available tools to evaluate the spoilage probability? Which super foes is the more risky?

This topic will be part of session 5 on Wednesday the 3rd of July



How to fight super spoilers? Food industry concerns and needs

How to integrate super spoilers, wonder spores and diehard microorganisms in food spoilage risk management. This last session will foster discussions on industrial issues with practical implementation, code of practice, criterion or testimony on how to avoid or control these super foes.

This topic will be part of session 6 on Wednesday the 3rd of July



+ show speakers and program
Spoilers Day 1 - Monday 1st, July 2013

8:30 - 9:15 Registration & Welcome

9:15 - 9:45 Opening session

Daniele SOHIER
Ivan LE GUERINEL


Session 1

Biodiversity of microbial food spoilers

Food spoilers diversity is rich and complex. Indeed, these super foes correspond to various taxonomical groups going from prokaryotes (Gram negative and positive bacteria) to unicellular (yeasts) and pluricellular eukaryotes (molds). While in some cases spoilage is directly linked to a given species, in other cases an association of microorganisms is observed. Moreover, a metabolic trait associated with spoilage can be strain-dependent. To strike back against these invaders, the first line of defense corresponds to better knowledge of their taxomical position and metabolic activities.

9:45 - 10:30
Key Note

Danilo ERCOLINI (University of Naples, Italy)


10:30 - 11:15
Coffee break
Poster session

11:15 - 12:15 3 conferences

12:15 - 12:30
Flash Poster presentations

12:35 - 14:00
Lunch
Poster session

Session 2

Characterization methodologies, enumeration methods for quality indicators

What are the existing methods for spoilers characterization, detection and enumeration from raw materials to final products, as well as in environmental samples? How to track these foes to better prevent food spoilage? Are they far behind the pathogens in terms of innovative methodologies and alternative methods? What are the current advances in this field?

14:00 - 14:45

Key Note

Paul IN'T VELD (NVWA, The Netherlands)

14:45 - 15:45 3 conferences

15:45 - 16:30
Coffee break
Poster session

16:30 - 17:30 3 conferences

17:30 - 17:50
Flash Poster presentations

18:30 - 00:30 Transfer to the conference diner
Cocktail & Gala dinner


Spoilers Day 2 - Tuesday 2nd, July 2013

Session 3

Spoiler behaviour, fitness and functional properties

Microbial food spoilage causes high economical losses. While bacteria are responsible for rapid spoilage of high protein food products, molds and yeast rather develop in low water activity products during product shelf-life. Off-colors, off-odors, acidity, gas production, textural and functional changes are clues of microbial development affecting taste or appearance of foods no longer suitable for human consumption. Nevertheless, exposure to successive stresses strongly impact microbial viability yielding altered germination times, lag phases and growth rates. Understanding microbial fitness and survival in extreme and fluctuating conditions will help identify and select biomarkers to consider in risk assessment... Thus, the persistence of super foes with specific resistances or enzymatic abilities in the food and beverage industries will be accurately tracked

9:45 - 10:30
Key Note
Monique ZAGOREC (ONIRIS, France)

10:30 - 11:15
Coffee break
Poster session

11:15 - 12:15 3 conferences

12:15 - 12:30
Flash Poster presentations

12:35 - 14:00
Lunch
Poster session

Session 4

Inactivation processes and product stability assessment

Are these foes indestructible or do they have some weakness? What are the efficiencies of different processes used to inactivate microbial spoilers in food and their enzymes, such as: Physical processes such as heat treatment,Sterilization or pasteurization, Ohmic heating,Pulsed-light, high pressure treatments,Chemical sanitation processes such as cleaning in place and biocide use? What are the resistances found amongst the highly diversified microbial food spoilers: sporulated or vegetative forms of bacteria and molds? What are the effects of these treatments on enzymes, such as lipases or proteases, which affect the sensory qualities of foods: off flavors, texture defects or functional properties?

14:00 - 14:45
Key Note
Anderson DE SOUZA SANT ANA University of Campinas, Brazil)

14:45 - 15:45 3 conferences

15:45 - 16:30
Coffee break
Poster session

16:30 - 17:30 3 conferences

17:30 - 17:50
Flash Poster presentations

18:30 Bus to the city center
Town Hall Reception
Visit of Quimper


Spoilers Day 3 - Wednesday 3rd, July 2013

Session 5
Spoilage risk assessment

What is the probability of a spoilage event? How to develop a risk assessment approach? How to estimate the damage level by describing the food spoiler biodiversity, tracking the species and strains, quantifying the metabolic traits associated with spoilage, predicting the microbial behavior all among the food production processes and storage conditions? What will be the damage levels? How to select the efficient measure to prevent food spoilage from farm to fork? What are the available tools to evaluate the spoilage probability? Which super foes is the more risky?

9:45 - 10:30
Key Note
Stanley BRUL (University of Amsterdam, The Netherlands)

10:30 - 11:15
Coffee break
Poster session

11:15 - 12:15 3 conferences

12:15 - 12:30
Flash Poster presentations

12:35 - 14:00
Lunch
Poster session

Session 6

How to fight super spoilers? Food industry concerns and needs


14:00 - 14:45
Key Note
Balkumar MARTHI (Unilever, The Netherlands)

14:45 - 15:45 3 conferences

15:45 - 16:30
Coffee break
Poster session

16:30 - 17:30 3 conferences

17:30 - 17:50
Flash Poster presentations

17:50 -18:00
Best Student Presentation Award

18:00 -18:10
Best Poster Award

18:10 -18:20
Closing Session

1 Jul - 3 Jul 2013
Quimper
France
meeting website