Programme of the IUMS outreach programme on Food Safety

Wednesday June 22 2011

9.00-10.00The opening ceremony of the fourth International seminar of the Indonesian Society of Microbioloy and the International Union of Microbiological Societies Outreach Programme

Dr Koesnandar Sastrowijono President of the Indonesian Society of Microbiology Welcome:

Prof Dr Robert A Samson (Secretary General of the IUMS): Introduction


10.00-10.40: Dr Ratih Dewanti (Indonesia): Introduction and food safety issues in South Asia.

10.40-11.20: Prof Graham Fleet (ICFMH, Australia) The public health significance of yeasts in foods and Beverages

11.20-12.00 Prof. Luca Cocolin (ICFMH, Italia): Prevalence, biodiversity and behavior of foodborne pathogens as determined by molecular methods

12.00-14.00. Lunch

Food viruses

14.00-14.40: Prof. Dr Albert Bosch (ICFMH, Spain): Food and waterborne enteric viruses.

14.40-15.20: Dr Leen Baert (ICFMH, Belgium): Method development of norovirus in foods

15.20-16.00 Coffee & Tea break

16.00-16.40: Prof. Dr Albert Bosch (ICFMH, Spain): Standardised molecular detection of enteric viruses in food and water.

16.40- 17.20: Dr Leen Baert (ICFMH, Belgium): Stability of norovirus in the food chain

18.00 Dinner

Thursday, June 23 2011.

Food preservations and Fermentations

8.30-9.10: Prof. Dr Graham Fleet (ICFMH, Australia) Managing cocoa bean fermentations for quality and safety.

9.10-9.50: Prof. Dr Johan Schnürer (Sweden): Antifungal lactic acid bacteria as biopreservatives

9.50-10.20 Coffee & Tea break

10.20-11.00: Prof. Dr Luca Cocolin (ICFMH, Italia): Culture independent methods to assess the microbiota diversity and dynamics during food fermentations

11.00- 11.40: Prof. Dr Johan Schnürer ICFM, Sweden): Yeasts as biocontrol agents of moulds in cereal grains and fruits.

12.00-13.30. Lunch

Food mycology and mycotoxins Part 1:

13.30-14.00: Prof Dr Robert A. Samson (Vice chair ICFM, The Netherlands): Biodiversity of food borne fungi and the implication for mycotoxin production

14.00- 14.30: Jos Houbraken (ICFM The Netherlands). Molecular diagnostics of food borne fungi

14.30 -15.00 Dr Emilia Rico (ICFM, USA): Spoilage Problems in Beverages: Methods, Challenges and Prevention

15.00-15.30 coffee break

15.30-16.00. Jos Houbraken (ICFM The Netherlands). Methods for detection and isolation of food borne fungi

16.00-16.30. Dr Emilia Rico (ICFM, USA): Sanitation in food and beverage processing plants

18.00 Dinner

Friday June 24

Food mycology and mycotoxins Part 2

08.30-09.00 Prof. Dr Ludwig Niessen (Chair ICFM, Germany): Loop?mediated isothermal amplification of DNA as a promising new technology for the rapid diagnosis of fungal contaminants in food

09.00-0.930 Prof. Dr Ludwig Niessen (Chair ICFM, Germany): PCR?based diagnosis and quantification of mycotoxin producing fungi

09.30-10.00 coffee break

10.00-10.20 Prof Endang Rahayu (Indonesia): Aflatoxin, occurrence and integrated management control in Indonesia

10.20-10.40 Dr Latiffa Zakaria (Malaysia): Mycotoxin from rice grain in Malaysia

10.40-11.00.Prof. Dr Warapa Mahakarnchanakul (Thailand) Significanceof mycotoxins in food from Thailand


11.00-11.20 Prof Fusao Tomita (Japan) HACCP in small to medium size Food industry : a case study in Hakkaido”

111.20-11.30. Closing
Afternoon excursions


Bacteria eating viruses help fight food pathogens: EFSA study

By MIke Stones, 18-May-2009

“Bacteria eating” viruses, known as bacteriophages, could be an effective way of eliminating specific food pathogens, according to a recent report from the European Food Safety Authority’s BIOHAZ Panel.

Some bacteriophages, under specific conditions, could be used to eliminate specific pathogens in milk and meat products, concluded the study.

The panel, which deals with biological hazards in the field of food safety and food-borne diseases, noted that bacteriophages tend to persist longer than their hosts and behave as inert particles in the environment.

But, their long-term antibacterial activity is reduced on dry surfaces and their persistence in food varies with each bacteriophage, and with the conditions of application. Factors include: Dose, and physical and chemical factors associated with the food such as pH and moisture levels. For example, refrigeration temperatures improve the persistence of bacteriophages on the surfaces of meat and dairy products.

Environmental factors

However, after reviewing peer-reviewed scientific literature, the panel was unable to conclude whether or not bacteriophages can protect against bacteria in cases where the food becomes re-contaminated. The effectiveness of bacteriophages against re-contamination of food may vary according to the characteristics of the food, the type of bacteriophage and how it is used, and environmental factors.

The panel recommended further research to gauge the persistence of bacteriophages in foods and their ability to prevent recontamination with bacterial pathogens. Research should focus on specific combinations of bacteriophages, pathogens and foods, it said.

The panel’s study stemmed from a request from European Commission for the European Food Safety Authority (EFSA) to advise on the use of bacteriophages on food of animal origin. It was asked to particularly focus on the mode of action of bacteriophages on carcasses, meat and dairy products.

Bacterial cells

Bacteriophages occur in a broad range of habitats in nature and can be isolated from meat, milk and derived products. They replicate best on growing bacterial cells, but can also reproduce on cells which are not in a growing phase.

The US Food and Drug Administration first approved the use of bacteria eating viruses as food additives in ready-to-eat meat and poultry to protect against Listeria three years ago.