Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 3rd International Conference on Food Microbiology & Nutrition Dublin, Ireland.

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Scientific Program Day 1

Day :

  • Food Policy | Food Poisoning | Food Safety Laws and Regulations | Food Safety | Food Spoilage
Location: Dublin Ireland

Session Introduction

Jackowska Tracz Agnieszka

Warsaw University of Life Sciences, Poland

Title: The scope of hazard analysis in food processing establishments according to Codex Alimentarius standards and requirements of private food safety management systems
Speaker
Biography:

Jackowska Tracz Agnieszka, PhD, DVM, is currently an Assistant Professor in the Department of Food Hygiene and Public Health Protection at the Faculty of Veterinary Medicine of Warsaw University of Life Sciences – SGGW, Poland. She conducts research on the impact of various factors on the ability to reduce pathogens in food of animal origin and studies on the potential use of nanotechnologies to improve the hygiene of the production environment. Her field of specialization is hazard analysis and improvement of HACCP systems. She conducts classes and lectures for veterinary students and postgraduate students in the field of safety of animal origin products

Abstract:

Given that food safety problems and issues related to quality cannot be discussed separately, many FBOs (food business operators) implement non-obligatory standards that are referred to as private food law. The implementation of private standard implies the extension of the scope of a hazard analysis, from hazard analyses exclusively for stage-specific hazards to hazard analyses also for non-stage specific hazards. The situation gives rise to increasing uncertainty regarding the extent of official controls. It results from two facts: 1) private standards apply modified nomenclature, 2) private standards frequently impose higher or new requirements. The question therefore arises whether an official veterinarian may control the activities planned under the provisions of voluntarily implemented standards or whether they may control only the correctness of activities resulting from the generally applicable provisions of law. A voluntary implementation of private standards may lead to a wrong assumption that FBOs do not necessarily have to, but only may comply with the guidelines laid down by the implemented standard and that official veterinarians have no legal basis to request the achievement of assumptions concerning the implementation of a specific standard. Reg. 882/2004 contains the guidelines concerning the examination of all systems implemented in the plant, irrespective of the legal basis for their implementation. Furthermore, the basic requirements towards food companies set by private systems is that they must satisfy any and all provisions of the generally applicable law adopted in the producer's country and on the target market. The requirement related to implementation of the HACCP system principles resulting from the Reg. 852/2004 forms an integral part of private systems, such as ISO, BRC and IFS. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles.
 

Voltaire Sant Anna

State University of Rio Grande do Sul, Brazil

Title: Polyphenols, antioxidant, anti-hypertensive and antibacterial activity of Typha domingensis and its evaluation as a substitute to sodium chloride in food applications
Speaker
Biography:

Sant Anna V pursued his Food Engineering; PhD in Chemical Engineering from Federal University of Rio Grande do Sul (Brazil) respectively. He has published more than 40 papers dealing with food science and technology in reputed journals. Currently, he is working on mathematical modeling and optimization of relevant subjects for food industries.

 

Abstract:

The objective of the work is to perform the processing of cattail (Typha domingensis), an unconventional edible plant from southern Brazil, and to characterize it for its potential to be sodium chloride substitute in food applications. Samples of the plant palm heart were washed, dried at 60ºC, crushed and standardized in 1 mm aperture sieves. These samples were submitted to alcoholic extraction for spectrophotometric analysis of total polyphenols, flavonols, tartaric esters and antioxidant capacity of ABTS and DPPH radicals and anti-hypertensive activity; and aqueous extraction, for the evaluation of antibacterial activity. Dried cattail was also evaluated for its pH, apparent density, water and oil absorption capacity. Sensorial intensity tests were used to evaluate the saltiness power of cattail in relation to the use of light salt, using brown rice as a vehicle. The results show that the aqueous cattail extract did not inhibit the growth of Listeria monocytogenes, Staphylococcus aureus, Salmonella Enteritidis and Escherichia coli. The concentrations of total polyphenols, flavonols and tartaric esters were 1,160.53±82.04 mg of gallic acid equivalent, 35.71±2.18 mg of equivalent routine and 48.08±0.85 mg of equivalent coffee equivalent per dry bagasse, respectively. The alcoholic extract also showed the capacity to scavenge 97.56±1.37% and 88.14±15.41% of ABTS and DPPH radicals, respectively. Cattail extract anti-hypertensive activity was 75.59±3.69%. The cattail presented pH of 4.15±0.12, apparent density of 6.783±0.621 kg/m3, water absorption of 13.158±0.406 g and oil of 8.974±0.650 g per gram of dry plant. Sensory analysis indicated that it is possible to increase the concentration of cattail in the formulation of a light salt without losing its salting power (P>0.05). Thus, although more studies are needed, there is a strong evidence that cattail can be used as a functional ingredient in food applications and may be a substitute for sodium chloride for salting food.

Hongmei Liao

Jiangnan University, China

Title: Induction of a viable but non-culturable state in Salmonella typhimurium is correlated with free radicals generated by thermosonication
Speaker
Biography:

Hongmei Liao pursued her PhD from China Agricultral University of Food Science, P R China. Her interest lies in controling pathogen and spoiling microorganisms in food focused in this area. She has published more than 20 papers in reputed journals.

Abstract:

It was found that a small subpopulation of Salmonella typhimurium in pure culture was induced into a viable but non-culturable (VBNC) state during thermosonication (TS) processing in our previous study, though few known about the situation in real food and how bacteria were induced into that special state. Based on the speculation that free radicals generated during TS affected induction of VBNC, the relationship between them was investigated preliminarily. It was observed that higher intensity of TS treatment, such as higher power, elevated temperature and prolonged duration resulted in more viable S. typhimurium cells in carrot juice been inducted into VBNC state. The ESR spectra revealed three kinds of free radicals, including carbon centered (ethanol) radicals, hydroxyl radical and hydrogen protons were generated in carrot juice during TS processing. The intensity of free radicals was tied to the TS processing parameters and also influenced the occurrence of VBNC. A nonlinear sigmoidal curve of the intensity of free radicals VS the VBNC incidence index in three stages, including a slow phase (with free radicals intensity of 0~0.10), a rapid growth phase (with free radicals intensity ranged 0.10~0.14) and a final equilibrium phase (with free radicals intensity greater than 0.14), was observed and well fitted with the Boltzmann model. Moreover, the significance of free radicals generated during TS processing for induction of VBNC state was verified and confirmed with 0~200 mM sodium pyruvate. The obtained results may contribute to understand the complicated phenomenon and guide the application of TS as a decontamination technique.

Dara Fitzpatrick

University College Cork, Republic of Ireland

Title: BARDS: A new dimension in food ingredient and powder analysis
Speaker
Biography:

Dara Fitzpatrick graduated with a Ph.D. from Trinity College Dublin and worked on  an EU framework V postdoctoral research fellowship before taking up a  lecturership in Analytical Chemistry at University College Cork. He is the originator of Broadband Acoustic Resonance Dissolution Spectroscopy and Director of a successful spin-out company that has commercialized his research. He has extensive collaborations with industry and the company has sold instruments to global multinationals such as GSK, Pfizer and Cargill to name a few. BARDS has developed into a platform technology with several applications, particularly in powder analysis.
 

Abstract:

Statement of the Problem: Broadband acoustic resonance dissolution spectroscopy (BARDS) is a new tool for characterizing powders, blends and tablet formulations. Food powders, from salts to dairy products, represent a significant percentage of food ingredients and products. It is also a convenient stage at which to adulterate a product in the production chain. There have been many high profile examples in recent times, most notably with deliberate adulteration and contamination of infant food formulations in China. In this study BARDS will be shown to be an effective method of monitoring the quality/provenance of food grade powders and slats by establishing baseline data as a control against which comparator measurement can be made by a simple and rapid dissolution test.
Methodology & Theoretical Orientation: Figure 1 shows a BARDS instrument used for powder/sample testing. The sample is added from a weighing boat on an automated tipper. A magnetic stirrer is used to create resonant frequencies in the dissolution vessel by gently tapping the inner wall. The sample is added after 30 seconds which causes changes in the resonant frequencies which are intrinsic to the sample. The changes are caused by gas trapped between particles and within particles and also due to its reduction in gas solubility in the solution due to dissolution. This causes changes in the solubility of the solvent which reduces the speed of sound of the resonant frequencies. The frequency returns to steady state as the gas exits the solution.
Findings: Food powders produce acoustic signatures related to the constituents, physical properties and provenance of the powder.
Conclusion & Significance: BARDS acoustic profiles can be used as an indicator of the provenance of a powder sample upstream in quality control before more sophisticated techniques are required. 

Dimitri Tavernarakis

TOMRA, New Zealand

Title: Equipment sanitary design and food safety
Speaker
Biography:

Dimitri Tavernarakis holds a Bachelor’s Degree in Industrial and Mechanical Engineering; Master’s Degree in Mechatronics. He has extensive background developing compliant equipment for the industry and especially the food sector following based on the requirements of the directives of the European Union for hygienic equipment and food safety. At TOMRA he works as a Food Safety Engineering Leader. His work is to communicate with the market and the developer engineers to provide guidance for developing efficiently equipment that fit the application in a holistic approach by bringing together the required knowledge from different disciplines of the industry. He has been actively participating in the International Organization of Food Protection. He is currently the Vice-Chairman of “Equipment and Facility Sanitary PDG”, TOMRA. The TOMRA Group continues to innovate and provide cutting-edge solutions for optimal resource productivity within two main business areas: Collection Solutions (reverse vending and material recovery) and Sorting Solutions (recycling, mining and food sorting).
 

Abstract:

Food safety legislation around the world is changing fast, by implementing emerging technologies in order to adapt to an increasing demand of consuming civilization. Also, food scientist and biotechnologists have become more familiar with enhanced detection protocols and as a result we observe increasing rates of outbreaks and recalls. At the same time the regulatory requirements for equipment remains the same and vague, without the proper guidance to engineers. As a result, the equipment manufacturing sector of the food industry create products that may differ from one another in terms of design principles to maintain the design for hygiene food products. At TOMRA food sorting, having been challenged for global compliant equipment, we have been investigating the industrial requirements from the different points of view of the design engineer, the end use and the regulator and have managed to establish a practical approach that creates a standardize framework for equipment deliverables that ensures the best possible compliance scheme and equipment that fit for purpose. But the industry needs further action and probably update the standards for development, providing more straight forward and easily applicable interpretation of the compliance requirements. Within this work we go over the food safety requirements for the food processing equipment in conjunction the regulatory requirements and at the same time we elaborate our understanding and the benefits of clarifying the compliance requirements and applied standards.
 

Ola Luqman Idris

University of Greenwich, UK

Title: Food safety systems for identifying critical limits at critical control points in food manufacturing: On reducing risk of contamination in food products
Biography:

Ola Luqman Idris is currently a PhD candidate at the Department of Mathematical Science of the University of Greenwich, London. He is very interested in the use of mathematical modeling to address challenges facing food security. His current research interests includes developing optimization systems to help reduce the risk of contamination in commensal eating in developing countries. Over the years, Luqman has been involved in a number of projects including designing of systems for consistent supply of quality raw material for use in the downstream. He is affiliated to a number of UK professional bodies including the Royal Association of British Dairy Farmers (RABDF), the British Institute of Agricultural Consultants (BIAC), the Institute of Agricultural Management, (IAgrM), and the Grain and Feed Trade Association (GAFTA). 
 

Abstract:

Uncertainties in parameters of critical control points are major sources of contaminants in food products and establishing critical limits at control points to meet food safety and business objectives is a challenge and an important task for food manufacturers and the food industry. The study is aimed at designing multi-objective deterministic and probabilistic optimization systems, to obtain near-optimal critical limits at critical control points of food processing operations that will help prevent the risk of foodborne illness while keeping manufacturing cost as low as possible. With a hypothetical case study, we demonstrate how the systems can be used to obtain critical limits at process operations units of an integrated food manufacturing system and their impacts on of key performance indicators - contaminant concentration and manufacturing cost. By defining reliability as the likelihood that the optimization system will fail to meet desired level of key performance indicators – concentration of contaminant in the manufactured food product and manufacturing cost, reliability analyses were conducted to assess system performance using random parameters of critical control points. Results suggest that target concentration of contaminant, desired level of system reliability and the number of uncertain parameters of critical control points that are included in design affects both performance indicators. By restricting the fluctuation of uncertain parameters, low processing cost at higher reliability can be achieved. Result also show that contaminant concentration and its deviation are less in the probabilistic designed system. The demonstrated optimization approaches helped in evaluating the trade-off between reliability and economic benefit. The paper discusses the implication of both system designs and gave recommendation for future work. The study would contribute and provide insight into development of food safety system for other researchers in agriculture and food industries.

Silvia Andini

Wageningen University & Research, Netherlands

Title: The specificity of antimicrobial activity of Brassicaceae isothiocyanates
Biography:

Silvia Andini is currently a PhD student working in the Laboratory of Food Chemistry at Wageningen University & Research, The Netherlands under supervision of Dr. Ir. Jean Paul Vincken (co-promotor) and Prof. Dr. Harry Gruppen (promotor). Her PhD research is about exploring novel natural antimicrobial compounds derived from Brassicaceae plants, with a particular interest in isothiocyanates (ITCs), the biologically active form of glucosinolates (GSLs), which are the major secondary metabolites in this plant family. In her PhD research, she has developed a novel analytical method to simultaneously analyze ITCs and GSLs by using LC-MS. Her research is focused on the quantitative structure-activity relationship (QSAR) of ITCs as antimicrobials and revealing their mechanism of action

Abstract:

Statement of the Problem: Food preservation is an ongoing challenge to food industries, particularly with the increased interest in mild processing to preserve flavors and to meet consumer demand for natural preservatives. Application of plant-derived antimicrobial compounds has obtained renewed interest in this respect. Condiments are known to contain antimicrobial compounds, such as mustard and wasabi, both belonging to the Brassicaceae family. Allyl Isothiocyanate (AITC) is the active component in these condiments and is reported to possess antimicrobial activity. Chemically diverse ITCs can be obtained from their precursors, i.e. glucosinolates, and thus the antimicrobial activity of ITCs may vary. Purpose: The purpose of this study is to determine the specificity of antimicrobial activity of various ITCs. Methodology: Broth microdilution assays were done to test 11 ITCs for their antimicrobial activity against food spoilage or pathogenic microorganisms including: Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa, Candida holmii, Saccharomyces cerevisiae and Aspergillus niger. Findings: All tested ITCs displayed growth-inhibitory effect on all tested microorganisms in a dose-dependent manner. 9-methylsulfonyl-nonyl ITC (9-MSoITC) and 9-methylsulfinyl-nonyl ITC (9-MSITC) were the most potent against B. cereus, with a minimum inhibitory concentration (MIC) of 25 and 50 µg/mL, respectively. The same ITCs were also the most potent against L. monocytogenes, S. cerevisiae and A. niger (MIC 25 µg/mL). 9-MSITC was the most potent against S. aureus (MIC 50 µg/mL). 9-MSITC and phenethyl ITC (PhEITC) had the highest efficacy against C. holmii (MIC 50 µg/mL). 3-MSoITC and 3-MSITC were the most potent against E. coli (MIC 25 µg/mL), S. typhimurium (MIC 50 µg/mL) and P. aeruginosa (MIC 400 µg/mL). Furthermore, ITCs showed killing effect on all tested microorganisms. Conclusion & Significance: Various ITCs have stronger antimicrobial potency than AITC. ITCs with long side chain were active against gram-positive bacteria and fungi, whereas those with short side chain were active against gram-negative bacteria.