Programme of the IUMS outreach programme on Food Safety and Mycotoxins (Yogyakarta, 19- 20 January 2017)

Workshop organized in collaboration with the Indonesian Society of Microbiology, the International Commission on Food Mycology (ICFM) and the International Committee on Food Microbiology and Hygiene (ICFHM) and sposored by ILSI

Venue:CEMycoS, Faculty of Agricultural Technology, Universitas Gadjah Mada Yogyakarta, Indonesia

 Programme

Thursday, 19 January 2017

07.00 – 07.45 Registration, Breakfast, and Coffee Morning

07.45 – 08.15 Opening Ceremony

  • Dean of the Faculty of Agricultural Technology UGM
  • Indonesian Society for Microbiology (PERMI)
  • International Union of Microbiological Societies (IUMS) (Robert A Samson)

08.15 – 08.25 Opening

08.25 – 08.30 Introduction of speakers and participants (Endang S. Rahayu)

Session: Food safety 1

08.30 – 08.55 Quantification of Aflatoxin B1 risk in peanut based product in Indonesia: challenges and data gaps – Novinar (Indonesia National Agency of Drug and Food Control /BPOM Indonesia)

08.55 – 09.20 An overview of foodborne parasites and the mechanisms for their control - Brent R. Dixon (Canada)

09.20 – 09.45 Risks for mycosis caused by foodborne fungi - Su-lin Leong (Sweden)

09.45 – 10.20 Current issues on food safety of ASEAN - Ratih Dewanti (Indonesia)

10.20- 10.45 Break

Session: Foodborne fungi: risks, control and opportunities 1

10.45 – 11.10 New and old names of food borne fungi – Robert A Samson, J. Houbraken (Netherlands)

11.10 – 11.35 New insight on safety and quality of salami production related to Penicillium species – Giancarlo Perrone (Italy)

11.35 – 12.00 Mould spoilage of foods and beverages: assessment and prevention – Emilia Rico (USA)

12.00 – 12.10 Shenzhen Bioeasy Biotechnology Co.,Ltd

12.10 – 12.30 Group photo session

12.30 – 13.00 Break / POSTER SESSION

Session: Quantitative microbiology 1

13.20 – 13.55 An introduction to quantitative microbiology -Vasilis Valdramidis (Malta)

13.55 – 14.20 Resources to assess and validate the impact of new preservation technologies as control measures in food industry - Sara Bover i Cid (Spain) 

14.20 – 14.55 From microbial prevalence to virulence – hand in hand data for quantitative food safety evaluation - Andreja Rajkovic (Belgium)

14.55 – 15.20 Integration of microbial behaviour in predictive models development: the case of Listeria monocytogenes in fermented sausages -Luca Cocolin (Italy)

15.20 – 15.55 Modeling the microbial dynamics of food during different processes - Vasilis Valdramidis (Malta)

15.55-16.20 Development of microbiological risk assessment of Indonesia condition - Winiati – (Indonesia).

16.20 – 16.45 Break

Session: Food security

16.45 – 17.15 Food Safety and Mycotoxins Research in ASEAN Countries- Warapa (Thailand)

17.15 – 17.40 Risk assessment of Aflatoxin – Endang S Rahayu (Indonesia)

17.40 – 18.05 Microbiological Food Safety and Food Security: Application of Next Generation Sequencing Technology - Chai Lay Ching (Malaysia)

18.05 – 18.30 Listeria monocytogenes: pathogen of concern to the seafood industry - Kitiya Vongkamjan (Thailand)

18.30 – 19.00 Welcome Dinner and Gathering

19.00 – 20.00 Traditional Performance

Friday 20 January 2017

07.00 – 08.00 Registration, Breakfast, and Coffee Morning

08.00 – 10.00

Technical Session

08.00 – 08.10 Optimization of RAPD-PCR Condition for Genotypic Identification of Lactic Acid Bacteria Isolated from Bekasam– Agus Wijaya (Indonesia)

08.10 – 08.20 Pathogenicity Activity of Fusarium oxysporum and Fusarium equiseti from plantation of Citrus Plants in The Village Tegal Sari, Jember Umbul Wangi, East Java – Dalia Sukmawati (Indonesia)

08.20 – 08.30 NADES for Monascus Pigment Extraction: a Perspective – Ignatius Srianta (Indonesia)

08.30 – 08.40 Addition of Natural Preservation Made from the Formulation of Guava Leaves, Soulatri Leaves, Clove Leaves and Lime Powder on Coconut Sap toward Quality of Coconut Sugar – Karseno (Indonesia)

08.40 – 08.50 Diversity of Aspergillus spp. from Groundnuts (Arachis hypogaea) – Latiffah Zakaria (Malaysia)

08.50 – 09.00 Postharvest Quality Improvemen of Nutmeg (Myristica fragrans) – Okky Setyawati Dharmaputra (Indonesia)

09.00 – 09.10 Correlation Study of Food Consumption and Aflatoxin M1 Content in Breast Milk among Lactating Mothers in Universiti Putra Malaysia, Selangor, Malaysia – Rashidah Sukor (Malaysia)

09.10 – 09.20 Anti-Mycobacterium tuberculosis Strain H37Rv Activity against Brazilin Compound In Vitro – Ratu Safitri (Indonesia)

09.20 – 09.30 Natamycin treatament to control Rhizopus sp. mold on Fragaria virginiana– Vita Meylani (Indonesia)

09.30 – 09.40 Quantitative Risk Assessment of Acrylamide in Indonesian Deep Fried Fritters Product – Yoga Pratama (Indonesia)

09.40 – 10.00 Title tbd - FMC. Sigit Setyabudi (Indonesia)

10.00 – 10.25 Break

Session: Methods and approaches in food safety and quality

10.25– 10.50 New developments in detection and identification of foodborne molds - Jos Houbraken (Netherlands)

10.50– 11.10 The study of microbial ecology in foods: opportunities in the use of NGS approaches - Luca Cocolin (Italy)

11.10 - 11.30 Aptamer-based detection and quantification of mycotoxins in food - Ludwig Niessen (Germany)

Session: Food safety 2

11.30 – 11.55 Fungi and animal feed: risks and opportunities for 'one health' – Su-lin Heden (Sweden)

11.55 – 12.20 Emerging non-thermal technologies to improve food safety. Case study: high pressure processing and biopreservation of meat products - Sara Bover i Cid (Spain) 

12.20 – 12.45 Development of infrastructure for management of microbial food safety in developing countries: all areas and all things considered – urban or rural - Weihuan Fang (China)

12.45 – 13.25 Break and Poster Session

Session: Foodborne fungi: risks, control and opportunities 2

13.25 – 13.50 Fungi and their involvement in food fermentation - Jos Houbraken & Rob Samson (Netherlands)

13.50 – 14.15 Preservatives: their role in preventing food spoilage – Naresh Magan (UK)

14.15 – 14.40 Good Sanitation Practices (GSP) to prevent pathogen contamination and mould spoilage of food and beverages – Emilia Rico (USA)

14.40 – 15.05 New insights in genetics of mycotoxin biosynthesis by genomic approach: the ochratoxin A story – Giancarlo Perrone (Italy)

15.05 – 15.25 Break

Session: Methods and approaches in food safety and quality 2

15.25 – 15.50 Detection and molecular characterization of parasites on fresh produce - Brent R. Dixon, (Canada)

15.50 – 16.15 Molecular ecology tools to develop control strategies for mycotoxigenic spoilage moulds – Naresh Magan (UK)

16.15 – 16.40 Development and application of a LAMP-based assay for the group specific detection of aflatoxin producing fungi in Aspergillus section Flavi - Ludwig Niessen (Germany)

16.40 – 17.05 Proteomic and functional signature of a cross-talk between Caco2 cells and foodborne Bacillus cereus emetic toxin reveals hidden food safety risks of low dose and long term exposure Andreja Rajkovic (Belgium)

17.15 Wrap up and Closing: Robert A. Samson (IUMS)