Posters
Tracks
Linhart Hall
Kosovel Hall
| Tuesday, September 8, 2026 |
| 16:30 - 17:00 |
| 1st Foyer |
Speaker
Ms. Dilara Devecioglu
Istanbul Technical University
S1-P1: Bioconversion of chickpea flour by lactic acid bacteria fermentation: impact on phytic acid reduction and protein functionality
Dr. Ines Calvete De La Torre
Teagasc Food Reseach Centre
S1-P2: From fruit residues to functional beverages, sustainable water kefir fermentation.
Ms. María Victoria Olt Pardo
Universidad De La República
S1-P3: Development of a synbiotic yogurt enriched with pomegranate by-product and probiotic Lactobacillus rhamnosus SP1
Ms. Nataliya Baschinski
University of Turin, Department of Agricultural, Forest and Food Sciences (DISAFA)
S1-P4: Coffee bean microbiota as a potential source for new microbial starter cultures: insights from Brazilian Coffea arabica and Coffea canephora processing
Ms. Vivian Nemanič
Wageningen University & Research
S1-P5: Understanding yeast fermentations of plant-based substrates
Mr. Matevz Zlatnar
Tu Graz
S1-P6: Division of labour in the olive microbiome: genomic and functional insights into microbial community interactions
Dr. Giuseppina Sequino
University of Naples Federico II, Dept. of Agricultural Sciences
S1-P7: Genomic and metagenomic insights into sourdough microbiota: from community profiling to strain-level reconstruction.
Ms. Ananya Gupta
universita di torino
S1-P8. Application of native cocoa micrbiome in novel susbtrates for flavour creation
Ms. Yuval Abdan
The Hebrew University Of Jerusalem
S1-P9: Adapting starter cultures for fermentation of plant-based milks using adaptive laboratory evolution
Alessandra De Vivo
Università Degli Studi Di Napoli Federico II
S1-P10: Fermenting the future: optimizing lactic acid bacteria fermentation to develop new plant-based products
Dr. Federico Baruzzi
Institute of Science of Food Production
S1-P11: Production of a GABA-enriched fresh dairy product via autochthonous lactic acid bacteria
Dr. Giovanni Gallo
Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
S1-P12: Fermented foods select their microbes: strain-level evidence from lactic acid bacteria
Kolawole Banwo
University of Ibadan
S1-P13: Fermentation and bitter leaf enhancement improved the antioxidant potentials and mineral composition of fermented soybean products
Mrs. Ursula Thomashoff
Nizo Food Research B.v.
S1-P14: Lactic acid bacteria in plant-based fermentations: strain-substrate combinations governing acidification outcomes
Mr. Manuel Chinello
Università Degli Studi Di Padova
S1-P15: KOMBREAD, a functional bread prepared with a kombucha-based sourdough: physicochemical properties, microbiological characterization, and quality evaluation
Mr. Charlie Hejlskov McPhillips
University Of Copenhagen
S1-P16: Cutting Edge: Leveraging edge-detection in RNA-seq data to characterize cobalamin riboswitches in food-relevant bacteria
Mrs. Lenaïg Brulé
UMR SECALIM, Oniris, INRAE
S1-P17: A polyphasic approach combining culture-dependent microbiology and 16s metabarcoding to compare traditional senegalese fermented fish and shellfish products
Ms. Sema Nur Yildirim
İstanbul Technical University
S1-P18: Physicochemical and Structural Characterization of Dextran-type Exopolysaccharide (EPS) from Weissella confusa Isolated from Fermented Sprouted Rye
Dr. Anna Rossi
University of Udine
S1-P19: Moderate pulsed electric fields as a tool to modulate lactic acid bacteria physiology: linking sub-lethal stress to functional and technological traits
Mrs. Ayşegül Kırmızıgül Peker
Ege University
S1-P20: Bridging phenotype and genome to reveal functional potential of acetic acid bacteria for food applications
Dr. Christina Kamarinou
Aristotle University of Thessaloniki
S1-P21: Fermented Dairy Products and Vegetables as Sources of Protective and Functional Lactic Acid Bacteria
Melina Maria Gkourtzi
Agricultural University Of Athens
S1-P22: Microbial Dynamics and Colonization Efficacy of two Lactiplantibacillus Strains During Kalamata Olive Fermentation
Prof. Efstathios Panagou
Agricultural University of Athens
S1-P23: Inoculated fermentation of Kalamata natural black olives in reduced salt brines to meet the “reduced salt” nutrition claim under Regulation (EC) 1924/2006
Ms. Florencia Tourné
Food Science and Technology Department, Faculty of Chemistry, Universidad de la República.
S1-P24: Unveiling the diversity of commercial kombuchas in Uruguay through an integrated physicochemical, microbiological, and bioactive approach
Dr. Vita Rozman
Univerza V Ljubljani, Biotehniška Fakulteta; Oddelek za zootehniko, Inštitut za mlekarstvo in probiotike
S1-P25: Resistome profiling of fermented foods using shotgun metagenomics
Tatjana Radovanović Vukajlović
University of Nova Gorica
S1-P26: Yeast-driven fermentation of grape pomace: winery by-product valorisation through pyranoanthocyanin formation
Prof. Dr. Lorena Butinar
University of Nova Gorica
S1-P27: Exploring the impact of native yeasts on cider aroma and composition: a case study from Hardanger
Maria Vagia Oikonomou
National And Kapodistrian University
S1-P28: Microbial community profiling of Greek-style black table olives of cv. Conservolea and cv. Kalamata cultivars during fermentation
Ms. Katja Doberšek
Department Of Food Science And Technology, Biotechnical Faculty, University Of Ljubljana
S1-P29: Emerging Hanseniaspora opuntiae populations in European vineyards show hybrid ancestry and increased stress tolerance
Živa Brinovec
Biotehniška Fakulteta UL
S1-P30: Nitrogen supplementation and non-Saccharomyces yeasts as tools for managing challenging alcoholic fermentations
Maurizio Ruzzi
DIBAF - University of Tuscia
S1-P31: Untargeted metabolomics for the study of sourdough bread
Silvia Gattucci
Università Politecnica Delle Marche
S1-P32: Mapping Microbial Dynamics and Functional evolution during Spontaneous Fermentation of Bee Pollen from different Origins
Yasmine Dergham
Inrae
S1-P33: Bacillus spp. as Biopreservative Agents in Plant Food Systems
Dr. Domenico Nuzzolese
università degli studi di Bari
S1-P34: From preservation to application: study and exploitation of frozen and freeze-dried microbiomes of artisanal natural whey starters and sourdoughs.
Prof. Dr. Lorena Butinar
University of Nova Gorica
S1-P35: Site-associated yeast communities in Blaufränkisch: Preliminary insights from Slovenian vineyards
Ms. Covadonga Valle Alcaraz
Universidad Politécnica De Cartagena
S1-P36: Starter inoculation shapes microbial succession, metabolite profiles and intestinal anti-inflammatory potential in Romanian cucumber fermentations
Doc. Martina Avbelj
Biotechnical Faculty
S1-P37: Streptomyces rimosus as a non‑GMO platform for natural carotenoid production
Dr. Jekaterina Kazantseva
TFTAK
S1-P38: Legumes as a sustainable alternative to animal protein: improving sensory properties of pea and faba bean concentrates by lactic acid fermentation
Prof. Chun-yi Hu
Meiho University
S1-P39: Evaluation of Lactic Acid Bacteria Isolated from Fish Sauce for Their Probiotic Potential and Antimicrobial Activity
Danijela Bursać Kovačević
University Of Zagreb Faculty Of Food Technology And Biotechnology
S1-P40: Kombucha as a fermented beverage: Bioactive compounds and antioxidant capacity
Dr. Ágnes Belák
Hungarian University Of Agriculture And Life Sciences
S1-P41: Effects of antimicrobial stress on the fermentation performance of an antibiotic-resistant Lacticaseibacillus paracasei isolated from fermented dairy products
Ms. Heena Choudhary
Banasthali Vidyapith
S1-P42: Isolation and characterization of probiotic bacteria from Eleusine coracana (finger millet) -ML365 fermented flour
Dr. Ingunn Øvsthus
Norwegian Institute of Bioeconomy Research (NIBIO)
S1-P43: Screening of yeast–apple cultivar interactions and their impact on chemical and sensory quality of cider
Dr. Even Heir
Nofima AS
S2-P1: Modulation of spoilage microbiota during MAP storage of chicken meat treated with fermentates: Case studies from Norway and Portugal
Ms. Laura Valsecchi
University Of Turin
S2-P2: From field to plate: unravelling the interconnections among microbiota of soil, plant and fermented red cabbage
Dr. Annette Fagerlund
Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research
S2-P3: Determinants of spoilage microbiota in chilled Atlantic salmon fillets
Dr. Carole Feurer
Ifip-Institut du Porc
S2-P4: Integrating microbiology, 16S metagenomics and organoleptic assessment to investigate fresh pork microbiota dynamics during shelf-life
Dr. Sabrina Macé
IFREMER
S2-P5: Assessment of a microbiome engineering approach using Lactilactobacillus sakei as bioprotective culture to extend the shelf life of Gilthead Seabream (Sparus aurata) fillets.
Dr. Birgitte Moen
Nofima
S2-P6: Microbial variation and consumer-anchored shelf-life of chicken breast fillets
Mrs. Elina Sohlberg
VTT Technical Research Centre of Finland
S2-P7: Microbiome dynamics in chilled pikeperch and development of a sustainable printed spoilage indicator for reducing food waste
Ms. Saki Toyota
Asahi Breweries, Ltd.
S2-P8: Control of Sporolactobacillus spp. growth in diced fruit pulp-containing beverages using lactic acid as an alternative acidulant
Dr. Boris Misery
UMR SECALIM ONIRIS/INRAE
S2-P9: Are standard microbiological controls suitable for edible insect matrices? A case study on Bacillus cereus and Clostridium perfringens in Hermetia illucens
Dr. Françoise Leroi
Ifremer
S2-P10: Safety meets quality: Carnobacterium cultures as a dual-action preservative for cold-smoked salmon
Tatjana Rupel
National Laboratory of Health, Environment and Food (NLZOH)
S2-P11: Selective antimicrobial behaviour of PVA nanocellulose–polyphenol biocomposite films against Gram-positive and Gram-negative foodborne bacteria
Ms. Valérie Perez
IFREMER
S2-P12: Cold-smoked salmon synthetic microbiomes to optimize the biopreservation
Dr. Delphine Passerini
Ifremer
S2-P13: Development of high-throughput qPCR to monitor eighteen main bacterial genera of seafood microbiome
Mrs. Lucia Foresto
University of Bologna
S2-P14: Structural shifts in the rhizosphere microbiome of a pea-camelina intercropping system assessed by quantitative microbiome profiling
Mr. Alexandre Mégevand
Université de Caen Normandie
S2-P15: Unseen architects of cider: phage diversity across fermentation microbiomes
Katherina Telser
FFoQSI GmbH/BOKU University
S2-P16: From bubbles to biology: microbial drivers of late blowing in beetroot kimchi
Dr. Daniel Scicchitano
University Of Bologna
S2-P17: Soil microbiome responses to water limitation in wheat cropping systems across Spain and Italy
Ms. María Mei Martínez de Zuazo
University of Zaragoza
S2-P18: Pig slurry fertilization increases the number of antimicrobial-resistant bacteria in agricultural fields
Dr. Beatriz Nunes Silva
CBQF - Universidade Católica Portuguesa
S2-P19: Comparative microbial assessment of pea-based burgers formulated with distinct biosolutions
Prof. Hajime Takahashi
Tokyo University of Marine Science and Technology
S2-P20: Structural reorganization and antiviral activity of heat-denatured lysozyme: implications for food applications
Prof. Olga de Smidt
Central University of Technology (CUT)
S2-P21: Assessment of bioaerosols of a commercial craft brewery
Dr. Olga María Bonilla-Luque
University Of Córdoba
S2-P22: Pseudomonas isolates from dairy plants: Genomic insights and implications for dairy product spoilage and biopreservation
Dr. Sirine Seif Eddine
Università Cattolica del Sacro Cuore
S2-P23: High-throughput screening of lactic acid bacteria-derived antimicrobials and nano-emulsified essential oils against Pseudomonas spp.
Prof. Foteini Parlapani
University Of Thessaly
S2-P25: Microbial Risk Profiling in Plant-Based Dairy Alternatives: A Comparative Bioinformatic Study
Tatjana Radovanović Vukajlović
University of Nova Gorica
S2-P26: Occurrence of mycotoxin-producing microorganisms in dried Fruits by HPLC-UV and flow cytometry analysis
Mr. Abel Muoki
Hungarian University Of Agriculture And Life Sciences
S2-P27: Evaluating the inhibitory effects of chemical and natural antimicrobials on food spoilage bacteria
Teresa Vicenza
italian institute of health
S2-P28: Shotgun metagenomics of Castelvetrano olives
Doc. Meta Sterniša
University Of Ljubljana, Biotechnical Faculty
S2-P29: Liquid vs solid: matrix-dependent heat stability of spoilage Pseudomonas proteases
Mrs. Laura Moretti
Università Politecnica Delle Marche
S2-P30: Evaluating yeasts as biocontrol agents against pathogenic and spoilage microorganisms in agri-food: action of volatile organic compounds (VOCs)
Ms. Lucija Batistić
Biotechnical Faculty University of Ljubljana
S2-P31: Combining culture-dependent and culture-independent methods to unravel grape berry microbiota across European wine-growing countries
Dr. Otniel Freitas-Silva
Brazilian Agricultural Research Corporation
S2-P32: Development and Evaluation of the Antifungal Activity of Cerulenin and Biosurfactant-Based Biofungicidal Formulations for Postharvest Control of Penicillium digitatum
Prof. Annalisa Serio
University of Teramo
S2-P33: Plasma-Activated Aerosol for the Decontamination of Fresh Strawberries: Effects on Natural Microbiota and Quality Attributes
Dr. Josemar Gonçalves de Oliveira Filho
Embrapa Intrumentation
S2-P34: Electrically-assisted supersonic solution blow-spun porous nonwovens for rapid monitoring of bacterial growth, volatile amines, and fish spoilage
Dr. Uta Schnabel
Leibniz Institute for Plasma Science and Technology
S3-P1: Fresh-cut Lettuce – Industrial Application of Plasma-treated Water for Food Safety and Food Quality
Prof. Svetoslav Dimitrov Todorov
University Of Sao Paulo
S3-P2: Beneficial properties of lactic acid bacteria with emphasis on γ-aminobutyric acid and bacteriocins production
Prof. Ľubomír Valík
FCHPT STU
S3-P3: Growth of Lacticaseibacillus rhamnosus GG in plant-Based beverages
Prof. Janja Trček
Biotechnical Faculty, University of Ljubljana
S3-P4: D-Glucose oxidation in acetic acid bacteria: an in silico study of Acetobacter
Prof. Ioannis Mourtzinos
Aristotle University Of Thessaloniki
S3-P5: Advancing sustainable bioactive solutions through the microbial assessment of valorized olive processing residues
Prof. Célia Quintas
Algarve University
S3-P7: Antibacterial and physicochemical properties of vinegars produced from beer and sweet potato
Karin Beekmann-Metselaar
NIZO Food Research
S3-P8: Hazard analysis and risk assessment of animal-free casein production by precision fermentation
Prof. Janja Trček
Biotechnical Faculty, University of Ljubljana
S3-P9: Exploring acetic acid bacteria diversity across natural and fermentative environments
Ms. Stavroula Letsiou
University of Thessaly
S3-P10: Eco-Friendly and Sustainable Chitosan-Based Edible Coatings for Fish Fillets Shelf-Life Extension
Mrs. Ayşegül Kırmızıgül Peker
Ege University
S3-P11: Upcycling banana peel into a sustainable functional ingredient supporting probiotic growth and enhancing postbiotic antioxidant activity
Prof. Disney Dias
Ufla - Federal University Of Lavras
S3-P12: Oleaginous yeast biomass for application in meat analogues
Prof. Disney Dias
Ufla - Federal University Of Lavras
S3-P13: Cultivation strategy-driven lipid accumulation and fatty acid profiling of yeast biomass for application in meat analogues
Dr. Taran Skjerdal
Norwegian Veterinary Institute
S3-P14: Ensuring safe reuse of aquaculture side streams: Heat hygienisation and documentation using seven microbial indicators for feed and food safety
Dr. Thomas Brauge
French Agency For Food Environmental And Occupational Health & Safety
S3-P15: TRANSCONTAFOOD project – Assessment of risks associated with cross-contamination (microbial, chemical, allergenic) during the reuse of food packaging
Dr. Francis Muchaamba
Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich
S3-P16: Fingerprinting fermentation: evaluating Fourier transform infrared spectroscopy for rapid strain-level differentiation of starter cultures
Prof. Sandra Zavadlav
Karlovac University Of Applied Of Sceinces
S3-P17: Starch-Dependent Changes in Bioactive Compounds and Microbiological Stability of 3D-Printed Jostaberry Products
Dr. Foteini Roumani
National And Kapodistrian University Of Athens
S3-P18: In vitro antimicrobial assessment of lactic acid bacteria isolates and their postbiotics for integration into edible membranes
Dr. Riikka Juvonen
VTT Technical Research Centre of Finland Ltd.
S3-P19: Solid-state fermentation of faba bean for protein-rich ingredients
Nina Češnovar
University Of Ljubljana, Biotechnical Faculty
S3-P20: Development of fungal–bacterial consortia for the bioconversion of plastic in agri-food waste streams
Dr. Giorgos Markou
Hellenic Agricultural Organization - Dimitra
S3-P21: Incorporation of a fucoidan-rich extract into citric acid crosslinked alginate films as active food packaging systems: physicochemical and functional characterization
Dr. Xingning Xiao
Zhejiang Academy Of Agricultural Sciences
S4-P1: Development of resazurin-based assay for rapid evaluation of sodium hypochlorite tolerance in Salmonella
Dr. Diane Rip
Stellenbosch University
S4-P2: Tracking Salmonella from hatchery to slaughter: The first integrated surveillance of free-range poultry production in South Africa
Dr. Marina Cavaiuolo
ANSES
S4-P3: Enhancing foodborne pathogen surveillance: harmonisation of genomic typing methods for staphylococcal food poisoning outbreak investigation
Mr. Tyler Chandross-Cohen
The Pennsylvania State University
S4-P4: Genotypic and phenotypic characterization of Bacillus cereus isolates from human clinical cases in Slovenia
Ms. Macarena Sola Montilla
Universidad De Jaén
S4-P5: Slaughterhouses as reservoirs of antimicrobial-resistant bacteria: effects of disinfection treatments on microbial communities
Dr. Magdalena Haller-Caskie
Max Rubner-Institut
S4-P6: Genetic characterization of antibiotic resistance and virulence genes in Acinetobacter spp. from raw milk
Dr. María J Andrade
Universidad de Extremadura, Facultad de Veterinaria
S4-P7: Debaryomyces hansenii and rosemary reduce ochratoxin A contamination in dry-cured fermented sausages
Dr. Silvia Vianello
IZSLER
S4-P8: Swine-derived food products as a potential source of Klebsiella pneumoniae resistant to critical antimicrobials: preliminary findings
Ms. Anette Wold Åsli
Nofima
S4-P9: Pathogen pilot plants: Closing the gap between laboratory and industry testing
Ms. María Gutiérrez
University Of Zaragoza
S4-P10: Influence of sigma factor RpoS on stress resistance of Salmonella Typhimurium grown at different temperatures
Vanesa Abad
University Of Zaragoza
S4-P11: Synergistic effect of pulsed electric fields (PEF) and marination on the inactivation of Anisakis spp. in fish
Fotios Zarras
DTU National Food Institute
S4-P12: Prevalence and diversity of Clostridium spp. and Clostridium botulinum in plant-based dairy alternatives and ingredients
Agata H. Dziegiel
Quadram Institute Bioscience
S4-P13: Campylobacter and associated organisms on retail chicken – using metagenomics to investigate the potential of utilising co-resident microbes for pathogen control
Min Yap
Quadram Institute Bioscience
S4-P14: Species- and strain-specific strategies for survival and persistence of Pseudomonas on ready-to-eat spinach leaves
Dr. George Botsaris
Cyprus University Of Technology
S4-P15: Characterization of the antibacterial activity of Cypriot multifloral honey in relation to its phenolic composition
Emilie Viktoria Skriver
University Of Copenhagen
S4-P16: Food matrix ecology shapes strain-specific cereulide and biofilm expression in emetic Bacillus cereus across plant- and dairy-based systems
Prof. Jong-Chan Chae
Jeonbuk National University
S4-P17: Comparative characterization of Salmonella isolated from humans and food animals in South Korea
Dr. Charles Monyama
University Of South Africa
S4-P18: ESKAPE bacteria harboured by Musca domestica collected from hospice kitchens and a nearby dumping site in South Africa
Dr. Alberto Bombelli
Wageningen University And Research
S4-P19: Role of vitamin B12 uptake in metabolism and virulence of Listeria monocytogenes
Ayaka Nakamura
Tokyo University of Marine Science and Technology
S4-P20: Virulence assessment of Listeria monocytogenes isolated from ready-to-eat seafood products distributed in Japan
Prof. Nevijo Zdolec
University of Zagreb, Faculty of veterinary medicine
S4-P21: Updated prevalence study of Yersinia enterocolitica in Croatian pig abattoirs
Renata Karpiskova
Masaryk University
S4-P22: Comparative whole genome analysis of LA MRSA ST398 from humans, pigs and RTE foods
Ms. Fleur Anne Hendrickx
Ghent University
S4-P23: Enrichment Dynamics of Pathogenic Yersinia enterocolitica amid Diverse Background Microbiota in Food Matrices
Ms. Fleur Anne Hendrickx
Ghent University
S4-P24: Dynamics of Yersinia enterocolitica growth under stress and temperature variations
Jana Helen Walter
LMU Munich, Competence Center for Food Safety, Chair of food safety and analytics
S4-P25: Investigating the molecular mechanisms of Listeria monocytogenes strains in response to antimicrobial effects of carrot juice
Dr. Beata Lachtara
National Veterinary Research Institute
S4-P26: Phenotypic and genotypic characteristics of carbapenem resistant Campylobacter coli isolated from poultry in Poland
Ms. Kia Savolainen
University Of Helsinki
S4-P27: Prevalence of Clostridium botulinum in food raw materials and products available on the Finnish market
Mrs. Charlotte Riou Delacourcelle
Oniris, INRAE, Secalim
S4-P28: Phenotypic characterization of Campylobacter jejuni stress responses as a basis for genome-wide association studies
Dr. Sven Maurischat
German Federal Institute for Risk Assessment (BfR)
S4-P29: Occurrence and characteristics of methicillin-resistant Staphylococcus argenteus in food products in Germany
Ružica Tomičić
Faculty Of Technology, University of Novi Sad
S4-P30: Synergistic effect of ZnO nanoparticles and sodium hypochlorite on reducing pathogenic bacterial adhesion to stainless steel surfaces
Xing Zhou
Wageningen University & Research
S4-P31: Mediating Interactions: Multifunctional Roles of Extracellular Vesicles in Listeria monocytogenes
Prof. Annalisa Serio
University of Teramo
S4-P32: Fighting Resistance Naturally: Essential Oils Restore Antibiotic Power Against Foodborne Pathogens
Mohammad Roky
U.S. Food And Drug Administration
S4-P33: The Osmotic Stress Response as an Essential Survival Mechanism in STEC O121
Annalisa Scarazzato
Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna
S4-P34: Beyond the bite: Tick-borne encephalitis virus (TBEV) in raw milk in Italy
Dr. Silvia Vianello
IZSLER
S4-P35: Efficacy of high-pressure processing on foodborne pathogens in a nut-based cheese analogue
Ms. Lotte Lubbermann
Phageguard
S4-P36: Bacteriophage intervention targeting Salmonella in minced meat matrices: effective control in in vitro application and industrial processing
Hajnalka Erdős
Hungarian University Of Agriculture And Life Sciences
S4-P37: Genotypic and phenotypic analysis of antibiotic-resistant Aeromonas spp. isolated from different meat origins
Maylis Bellay
ANSES, Laboratory for Food Safety, Bacteriology and Parasitology of Fishery and Aquaculture Products Unit
S4-P38: Molecular and environmental indicators of Listeria monocytogenes persistence: a multi sector approach
Zorica Tomičić
Institute Of Food Technology In Novi Sad
S4-P39: Enhanced Antimicrobial Activity Of Sodium Hypochlorite Combined With Essential Oils Against Pathogenic Bacteria
Martin Ladurner
BOKU University, Institute of Food Science, Department of Biotechnology and Food Science
S4-P40: Insights into virulence characteristics across the Cronobacter genus
Mrs. Elodie Hoch
Aerial
S4-P41: 3D growth of Salmonella enterica: from food tolerance to digestive resilience
Prof. Luis Augusto Nero
Universidade Federal de Viçosa
S4-P42: Mobile genetic elements as drivers of AMR dissemination in the Brazilian animal production chains
Ms. Giulia Magagna
IZSLER
S4-P43: Genomic diversity, antimicrobial resistance and virulence potential of Bacillus cereus group isolates from food and human milk
Ms. Lucija Hlebić
Croatian Veterinary Institute Zagreb
S4-P44: Population Genetic Structure of Listeria monocytogenes Strains Isolated From the Food Production Chain in Ten Central and Southeastern European countries
Dr. Eva Grilc
Nijz
S4-P45: Salmonella Enteritidis outbreak linked to steak tartare in Slovenia in 2022
Mr. Antonio Luciano
Universidad Politécnica De Cartagena
S4-P46: Effect of Nanoemulsified D-Limonene on Listeria monocytogenes wild type and heat-adapted variants during washing of cherry tomatoes
Dr. Maria Silvia Grisenti
Ssica
S4-P47: Behaviour of non-proteolytic Clostridium botulinum in cooked ham model system for the safety assessment of nitrite-free meat products made with addition of natural ingredients or specific starter cultures
Dr. Maria Silvia Grisenti
Ssica
S4-P48: Strategies for controlling the growth of Listeria monocytogenes during the shelf life of smoked salmon
Anna Jofré
IRTA
S4-P49: Validating meat dry aging processes beyond EU regulatory conditions: procedures based on literature, predictive models and challenge testing
Ms. Maja Dopuđ
Croatian Veterinary Institute Zagreb
S4-P50: High-throughput microbial typing via machine learning-enhanced FTIR spectroscopy
Ms. Fatima Taghlaoui
Ugent
S4-P51: From lab to industry: a thermal process validation study for kale pasteurization
Prof. Eduardo Figueiredo
Federal University of Mato Grosso - UFMT
S4-P52: Evolution of pathogenic Escherichia coli carrying the transmissible locus of stress tolerance in Brazil: from food sources to clinical settings
Kaori Komori
Tokyo University of Marine Science and Technology
S4-P53: Effect of the order of food residue and bacterial deposition on the long-term survival of Listeria monocytogenes
Mr. Raúl Campillo
Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA
S4-P54: Antimicrobial resistance reshapes growth dynamics in Salmonella: fitness trade-offs and implications for food safety risk assessment
Prof. Jong-Chan Chae
Jeonbuk National University
S4-P55: Comparison of Enterococcus faecalis isolates across the chicken production chain from poultry farms to retail chicken meat in Korea
Mr. Jonas Woyde
German Federal Institute For Risk Assesment (BfR)
S4-P56: Phenotypic differentiation of macrolide resistant determinants - erm(B) and copy number variable 23S rRNA A2075G - in thermotolerant Campylobacter spp.
Dr. Anastasia Kapetanakou
Hellenic Agricultural Organization-DIMITRA
S4-P57: Climate-driven thermal adaptation and prevalence: A study of Salmonella enterica serovars isolated from imported low-moisture foods in Greece
Ms. Evangelia A. Karamani
University of Thessaly
S4-P58: Interaction-driven persistence of sensitive and resistant Enterococcus spp. in aquaculture environments: Are they stronger together?
Eliana Akoury
Institut Agro Dijon
S4-P59: Reliable mutant construction in industrial Listeria monocytogenes requires verification of the reference pPL2 insertion site
Eliana Akoury
Institut Agro Dijon
S4-P60: Strain-specific responses of industrial Listeria monocytogenes to dairy-relevant acidification and cold technological stresses in milk: impacts on survival and invasion capacity
Prof. Nevijo Zdolec
University of Zagreb, Faculty of veterinary medicine
S4-P61: Induction of Yersinia enterocolitica 4/O:3 dormancy by lactic acid in decontaminated pork
Dr. Juliane Pinarelli Fazion
Istituto Zooprofilattico Sperimentale Delle Venezie
S4-P62: Survival of STEC during cheese ripening: systematic review and meta-analysis
Karen Fong
Agriculture & Agri-food Canada
S4-P63: Investigation of phage EP33 for control of AMR dissemination in Enterococcus faecium
Michela Berta
Turin University
S4-P64: Insights into Listeria monocytogenes stress resistance: molecular and phenotypic characterization of strains isolated from a smoked salmon processing plant
Dr. Marjon Wells-Bennik
NIZO
S4-P65: Emetic Bacillus cereus – risks of outgrowth and cereulide production in dairy alternative drinks and yogurts
Ms. Yurdanur Yilmaz
Universidade Católica Portuguesa, Cbqf - Centro De Biotecnologia E Química Fina – Laboratório Associado, Escola Superior
S4-P66: Presence of Listeria monocytogenes in ready‑to‑eat meat products in portugal
Prof. Nabila Haddad
Umr Inrae Secalim
S4-P67: Microbiota matters: microbial signature associated with Campylobacter survival on broiler meat during refrigerated storage
Dr. Claudia Cortimiglia
Universita Cattolica Del Sacro Cuore
S4-P68: Nanoemulsified essential oils for the control of foodborne pathogens and biofilm in cheese
Catherine (Kaye) Burgess
Teagasc
S4-P69: Mapping the presence and relationship of foodborne pathogens in horticultural production settings
Ms. Evangelia A. Karamani
University of Thessaly
S4-P70: Seafood Safety at Risk: Unveiling the Temperature-Dependent Resistance of Listeria monocytogenes Biofilms
Dr. Katja Selby
University Of Helsinki
S4-P71: Effect of mild heat treatment on lag-time and botulinum neurotoxin production of Clostridium botulinum Group II strain cocktail during cold storage
Prof. Nathália Cristina Cirone Silva
Unicamp
S4-P72: Antimicrobial resistance in non-aureus staphylococci and Mammaliicoccus sp. isolated from dairy farms in Brazil
Ms. Claire Kelly
Teagasc Food Research Centre
S4-P73: Listeria monocytogenes strain variability and its impact on sensitivity to UVC technologies
Laura Hvid Schøler Kristensen
DTU National Food Institue
S4-P74: Characterization of microbiological quality focusing on spore-forming bacteria persisting in industrially processed fish silage
Dr. Beatriz Melero
University Of Burgos
S4-P75: Effect of a powered product obtained from blueberry by-products to reduce Listeria spp. isolated from the poultry food chain
Dr. Beatriz Melero
University Of Burgos
S4-P76: Valorization of Ribera del Duero wine-making by-products as a natural antimicrobial against Campylobacter jejuni
Ms. Rosalía Creo-Menéndez
Instituto de Investigacións Mariñas (IIM), Spanish National Research Council (CSIC)
S4-P77: Genotype-phenotype characterisation identifies eslB mutations as drivers of impaired biofilm formation in Listeria monocytogenes
Mr. Ignacio García-Álvarez De Toledo
IRTA
S4-P78: Reliable thermal process parameters for plant‑based meat analogues: insights from Bacillus cereus spore inactivation kinetic studies
Dr. Melissa Polo
Università Cattolica Del Sacro Cuore
S4-P79: Raw Milk Cheeses as Reservoirs of Multidrug-Resistant Bacteria and Antimicrobial Resistance Genes
Mr. Alberto Fau
University of Zaragoza
S4-P80: Genomic and phenotypic characterization of Salmonella Mikawasima strain isolated from a foodborne outbreak in Spain
Mr. Koenraad Van Hoorde
Sciensano
S4-P81: Kitchen sponges as reservoir of Bacillus cereus sensu lato: prevalence, genomic characterization and persistence
Celia Pardos
University of Zaragoza
S4-P82: Production system influences antibiotic resistance patterns in Pseudomonas and related isolates from broiler carcasses
Livia Schwendimann
SQTS
S4-P83: Antimicrobial Resistance and Enterotoxin Gene Prevalence in S. aureus from Swiss, Italian, and Austrian Artisanal Cheeses.
Ms. Hina Saif
Universitat Autònoma De Barcelona
S4-P84: Response of Listeria monocytogenes Scott A to Peracetic Acid Stress: Implications for Detection and Persistence in Food-Processing Environments
Ms. Rosalía Creo-Menéndez
Instituto de Investigacións Mariñas (IIM), Spanish National Research Council (CSIC)
S4-P85: Metataxonomic characterization of the core microbiota potentially associated with Listeria monocytogenes within polymicrobial biofilms in food processing environments
Prof. Veronica Ortiz Alvarenga
Universidade Federal De Minas Gerais
S4-P86: Variability in the thermal resistance profile of Bacillus cereus isolated from different foodstuffs
Prof. Fabio Sossai Possebon
Unesp - Sao Paulo State University - School of Veterinary Medicine and Animal Health
S4-P87: Genomic insights into Cronobacter sakazakii from industrial whey drying processes
Pauline Kooh
Anses
S4-P88: The “Nematodes” catalogue within the pathogens-in-foods (PIF) database: global occurrence data of parasites of public health importance in fishery products
Prof. Jordi Rovira
Universidad De Burgos
S4-P89: Antimicrobial efficacy of blackberry by-products against poultry-derived Listeria spp.
Darja Kušar
University of Ljubljana, Veterinary Faculty, Institute of Microbiology and Parasitology
S4-P90: The presence of multidrug-resistant bacteria and resistance genes in raw milk from dairy farms
Darja Kušar
University of Ljubljana, Veterinary Faculty, Institute of Microbiology and Parasitology
S4-P91: Retail meat in Slovenia as a source of resistant bacteria of the ESKAPEE group
Katja Kranjc
University Of Primorska, Faculty of health sciences
S4-P92: Microbial survival: the role of nutrient enrichment and storage temperature
Mr. Tom Koritnik
National Laboratory of Health, Environment and Food
S4-P93: Characterisation of Listeria monocytogenes food isolates using whole genome sequencing
Diana Basharova
LLP "National center for biotechnology"
S4-P94: Characterization of Staphylococcus aureus isolated from food products in Kazakhstan
Arnaud Bridier
Anses
S4-P95: Ecological and functional markers linked to persistence of Listeria monocytogenes in agri-food industry
Ms. Léa Bellot
Laboratoire Universitaire de Biodiversité et Écologie Microbienne
S4-P96: Acetic acid adaptation in the Bacillus cereus group: impact on pH growth limits, tolerance, and resistance
Marie Fjeldgren Jensen
DTU National Food Institute
S4-P97: Direct long-read sequencing and AI for rapid characterisation of Listeria monocytogenes in food safety
Dr. Diane Rip
Stellenbosch University
S4-P98: Diverse and virulent Listeria monocytogenes across hummus, fresh produce, and food-processing environments
Prof. Antonello Paparella
University of Teramo
S4-P99: Basil essential oil as a food safety hurdle against Klebsiella variicola: proteomic insights into impaired replication and translation
Dr. Adela Fratnik Steyer
NLZOH - National Laboratory Of Health, Environment And Food
S4-P100: Triplex real-time PCR for rapid detection of enterotoxin genes in Bacillus cereus sensu lato from food, environmental surfaces and human samples
Caroline Østergaard Klein
Technical University of Denmark
S4-P101: Inhibition of Bacillus cereus group and Listeria monocytogenes in ready-to-eat seaweed salads during refrigerated storage
Esma Eser
Canakkale Onsekiz Mart University
S4-P102: Optimization of Self-Assembled Monolayer Formation for an Aptamer-Based Electrochemical Biosensor Targeting Salmonella Typhimurium in Complex Food Matrices
Catherine (Kaye) Burgess
Teagasc
S4-P103: Extended survival of foodborne pathogens in organic amendments: Influence of temperature and amendment type
Dr. Lena Fritsch
Agroscope
S4-P104: From milk of a single shedding cow to cheese: surface-to-core distribution of Listeria monocytogenes in raw milk semi-hard cheese
Ms. Hina Saif
Universitat Autònoma De Barcelona
S4-P105: Persistence of Listeria monocytogenes Under Salt Stress in Nutrient-Rich and Starvation Conditions
Dr. Enriqueta Garcia-Gutierrez
Technical University Of Cartagena (upct)
S4-P106: Antimicrobial activity of limonene nanoemulsions against planktonic cells and biofilms of Staphylococcus aureus in food environments
Dr. Beata Lachtara
National Veterinary Research Institute
S4-P107: Genotypic characteristics of foodborne pathogens isolated from organic meat in Poland
Dr. Beatriz Nunes Silva
CBQF - Universidade Católica Portuguesa
S4-P108: Evaluation of nitrite reduction strategies in bacon: implications for control of Listeria monocytogenes and Clostridium sporogenes
Dr. Paz Aranega Bou
Uk Health Security Agency
S4-P110: Microbiological and Antimicrobial Resistance (AMR) Contamination in Salmon and Whole-Head Lettuce Samples on Sale in UK Supermarket Stores
Dr. Wendy Franco
Pontificia Universidad Católica De Chile
S4-P109: Effects of lactic acid fermentation on the phenolic architecture and multifunctional bioactivity of murta juice (Ugni molinae)
Ms. Artemis Zavitsanou
Teagasc Food Research Centre
S4-P111: L. Monocytogenes Control and the Microbiome in Different Bacon Formulations
Prof. Elna Buys
University Of Pretoria
S5-P1: Effect of oxidative stress adaptation on the survival of Bifidobacterium spp. in yoghurt
Dr. Federica Montagano
University Of Teramo
S5-P2: Lactic acid bacteria fermentation as a tool to develop an innovative lupin-based functional beverage with a focus on intestinal microbiota modulation
Prof. Sabina Fijan
University Of Maribor, Faculty Of Health Sciences
S5-P3: Probiotics and the microbiome–brain axis: implications for pain modulation and neurological recovery
Mrs. Tamara Brhelová Čmiková
Faculty Of Chemical And Food Technology At Stu In Slovakia
S5-P4: Growth of the probiotic strain Lacticaseibacillus rhamnosus GG in a rice-based beverage
Prof. Sabina Fijan
University Of Maribor, Faculty Of Health Sciences
S5-P5: Postbiotics from fermented foods: Biological effects and potential for health promotion
Dr. Vlasios Goulas
Cyprus University Of Technology
S5-P6: Evaluation of the antimicrobial potency and storage stability of anthocyanin-rich extracts from Cypriot flora against foodborne pathogens
Irene Franciosa
Department Of Agricultural, Forest And Food Sciences - University Of Torino
S5-P7: From by-product to bioactivity: chicken bone peptides shape the gut microbiome in SHIME®
Prof. Francesca De Filippis
University of Naples Federico II
S5-P8: The Dogma project: Exploring the potential of traditional fermented foods to restore gut microbiome diversity
Mrs. Nadiya Dunayevska
Department of Agriculture, University of Naples Federico II
S5-P9: Characterization and regional variation of the gut microbiome inafrican populations consuming traditional fermented food
Mrs. Thi Thanh Thanh Vu
Department Of Agricultural Sciences, University of Naples Federico II
S5-P10: Exploring the food-gut axis: traditional fermented foods as a source of a beneficial microbiome
Alessia Esposito
University of Naples Federico II, Department of Agricultural Sciences
S5-P11: Next-Generation Probiotic-based synbiotic dietary supplement to modify the gut microbiome and metabolome
Dr. Giovanni Gallo
Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
S5-P12: Facility-specific microbial signatures shape table olive fermentation dynamics
Dr. Vincenzo Valentino
University Of Naples Federico II, Dept of Agricultural Sciences
S5-P13: A plant-based postbiotic fermented with Lacticaseibacillus paracasei CBA L74 modulates the gut microbiome in vitro
Dr. Marina Georgalaki
Agricultural University of Athens, Department of Food Science and Human Nutrition
S5-P14: Lesvos breed sheep milk: An unexplored source of lactic acid bacteria with probiotic potential
Dr. Maria Tonti
ILSI Europe
S5-P15: Translational potential of microbiome-based biomarkers: current status and limitations
Dr. Georgia Zoumpopoulou
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens
S5-P16: Targeting hidradenitis suppurativa inflammation with dairy-derived lactic acid bacteria: potential immunomodulatory effects
Dr. Maria Tonti
ILSI Europe
S5-P18: (Poly)phenol–gut microbiota interactions and human health: Evidence from human intervention studies
Dr. Anita Kušar
Institute of Nutrition
S5-P19: Fermented and fruit-based interventions for constipation relief: the NutriPlant randomized trial
Dr Lucie Etienne-Mesmin
Université Clermont Auvergne
S5-P20: Low-fiber Western diet promotes enterohemorrhagic Escherichia coli colonization in the human in vitro Mucosal ARtificial COLon
Asist. Blaž Jug
University of Ljubljana, Biotechnical Faculty, Department of food science
S5-P21: Phenotypic and proteomic responses of Campylobacter jejuni to Lactococcus cremoris in dual-species biofilms
Ms. Martina Parziale
University Of Naples Federico Ii
S5-P22: Lactiplantibacillus plantarum as a dual-function postbiotic: extracellular vesicles for skin health and pomegranate peel fermentation driving polyphenol biotransformation and gut microbiome modulation
Prof. Andrea Gianotti
University of Bologna
S5-P23: Risks and benefits of exposing the gut microbiota to innovative bakery ingredients: a proposed in vitro New Approach Methodology (NAM) to assess their impact on gut health using microbial and metabolite markers
Prof. Je-ruei Liu
National Taiwan University
S5-P24: Anti-Obesity Potential of Lactic Acid Bacteria Isolated from Kefir
Ms. Wissal Naim
University of Jaén
S6-P1: Nanoparticle-based antimicrobial strategies against biofilm-forming Staphylococcus spp. from slaughterhouse surfaces
Prof. Maristela Nascimento
State University Of Campinas
S6-P2: Survival dynamics of mono and multispecies dry surface biofilms of Listeria monocytogenes and Enterococcus faecium
Mrs. Nanna Bygvraa Svenningsen
Danish Technological Institute
S6-P3: Inactivation of Bacillus subtilis spores in slaughterhouse process water by UV-C and sodium hypochlorite highlights the potential for water reuse
Koen De Reu
ILVO, Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit
S6-P4: Difference in biofilm formation between persistent and transient L. monocytogenes isolates and intra-pulsotype variability at temperatures relevant to food processing environments
Koen De Reu
ILVO, Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit
S6-P5: Inter-species interactions in a four-species biofilm formed by Listeria monocytogenes and background bacteria isolated from meat and sauce industry
Ms. Flore Brion
Realco
S6-P6: Combining enzymatic cleaning and nisin improves the control of Listeria monocytogenes in multispecies biofilms under food processing conditions
Dr. Zhengkai Yi
China Jiliang University
S6-P7: Chitosan-enhanced graphitic carbon nitride for visible-light-driven water disinfection: Mechanistic insights into reactive oxygen species mediated bacterial inactivation
Prof. Agapi Doulgeraki
Aristotle University of Thessaloniki
S6-P8: Exploring microbial interactions and biofilm formation between Salmonella and Janthinobacterium
Charlotta Löfström
RISE Research Institutes of Sweden
S6-P9: Temperature‑driven microbial and chemical stability of dairy condensate, tap water and rainwater during storage
Charlotta Löfström
RISE Research Institutes of Sweden
S6-P10: Transitioning from plate-based to digital microbial water quality monitoring to support safe water use in the food industry
Prof. Sanja Ilic
The Ohio State University
S6-P11: Molecular and Structural Characterization of Salmonella spp. Biofilms in Hydroponic Leafy Green Nutrient Solutions
Dr. Thomas Brauge
French Agency For Food Environmental And Occupational Health & Safety
S6-P12: New insights into the resistome-mobilome–biofilm relationship in Vibrio parahaemolyticus
Beatriz Manso
University of Burgos
S6-P13: Impact of temperature and oxygen on biofilm development and aerotolerance in Campylobacter jejuni strains from clinical and food processing environment
Prof. Alexander Prange
South Westphalia University of Applied Sciences
S6-P14: Microbiological hygiene assessment of public fountains and fountain fields
Mr. Matjaž Retelj
NLZOH
S6-P15: Human-associated fecal contamination identified in irrigation water by microbial source tracking
Dr. Aurélie Hanin
Actalia
S6-P16: Surface microbiota and the presence of disinfectant residues influence biofilm formation by Listeria monocytogenes
Dr. Bojan Papić
Institute for Microbiology and Parasitology, VF-UL, Ljubljana
S6-P17: Biofilm formation of Pseudomonas aeruginosa in raw milk environments: Implications for dairy hygiene and milk quality
Asist. Katarina Šimunović
Biotechnical Faculty, University of Ljubljana
S6-P18: Bacillus subtilis PS-216 disrupts mature Campylobacter jejuni biofilms: role of surfactin and the protease AprE
Tina Šaula
University of Ljubljana, Biotechnical Faculty
S6-P19: Tracing microplastics on packaged chicken meat surface and assessing co-occurring foodborne bacteria
Dr. Elodie Sarron
Unilasalle Beauvais
S7-P1: Investigation of Clostridium spp. along the farm-to-fork chain using the ISO reference medium ISA and a new chromogenic medium.
Dr. Andrej Ovca
Universtiy Of Ljubljana
S7-P3: Weekly temperature dynamics in household refrigerators: seasonal variation, hygienic conditions, and consumer behaviour
Mr. Matjaž Retelj
NLZOH
S7-P4: Uneven implementation of Listeria monocytogenes hygiene monitoring in Slovenian kindergartens and primary schools: a cross-sectional analysis across two school years
Mr. Daiki Utsunomiya
Kikkoman Biochemifa Company
S7-P5: Evaluation of Easy Plate EB for Enterobacteriaceae enumeration using ISO 16140-2, and AOAC certification standards
Dr. Chihiro Ohshima
Japan Fisheries Research And Education Agency
S7-P7: Shelf-life extension of fresh fish through washing treatments: identification of specific spoilage organisms and microbial control
Maja Bensa
Research Institute of Faculty of Health Sciences, Faculty of Health Faculty of Health Sciences, University of Ljubljana
S7-P8: Consumer food safety during shopping and transport - a mixed methods investigation of knowledge, attitudes and practices (KAP) in Slovenia
Dr. Danai Etter
LMU Munich
S7-P9: Bacillus cytotoxicus dynamics in the food processing environment
Dr. Andrej Ovca
Universtiy Of Ljubljana
S7-P10: Bridging the knowledge-behaviour gap in food safety through artificial intelligence
Mrs. Ksenija Vuk Kostanjevec
Znanstveno-raziskovalno središče Bistra Ptuj
S7-P11: Understanding household food waste reduction through behavioural interventions, communication and safe reuse
Mrs. A. Cathérine Tohonon
aboratory of Food Science and Technology, University of Abomey-Calavi
S7-P12: Occurrence of Foodborne Bacteria and Quantitative Microbial Risk Assessment of Salmonella in Street-Vended Sliced Papaya in Urban Benin (West Africa)
Dr. Vaibhav Bhatia
University College Dublin
S8-P1: A farm-to-fork qualitative risk assessment tool for microbial hazards in ready-to-eat fresh produce (RTEFP).
Ms. Mia Burger
University Of Pretoria
S8-P2: Evaluating microbiological compliance of packaged pasteurised milk in SouthAfrica: A risk-ranking approach
Mr. Yi Hong
Faculty Of Bioscience Engineering, Ghent University
S8-P3: Microbial quality and safety of plant-based cheese alternatives on Belgium market
Vanesa Abad
University Of Zaragoza
S8-P4: From sea to plate: quantitative risk assessment (QRA) of Anisakis through hake consumption
Mr. Waleed Butt
Munster Tecnological University
S8-P5: Growth variability of Listeria monocytogenes on Semi-Soft and Soft Cheeses
Christina Carøe
Arla Foods amba
S8-P6: Enhanced rapid detection of pathogenic Bacillus cereus s.l. using MALDI-TOF MS integrated with machine learning
Dr. Jonas Steenholdt Sparvath
Danish Technological Institute
S8-P7: Predictive modelling of the Bacillus cereus group in thermally processed ready-to-eat deli meats
Elissavet Gkogka
Arla Foods
S8-P8: Risk-based decision tool for managing Bacillus cereus in milk powder manufacturing processes
Dr. Elena Dalzini
Izsler
S8-P9: Inactivation of Escherichia coli O157, O26, and O103 and heat-resistant Enterobacteriaceae during the process of Grana Padano and Parmigiano Reggiano PDO cheeses, and predictive model validation
Dr. Kuan-Hung Lu
Taipei Medical University
S8-P10: Reservoir potential and virulence profiles of uropathogenic Escherichia coli in raw retail meats commonly consumed in Taiwan
Michael Callanan
Munster Technological University
S8-P11: Impact of Listeria monocytogenes strain variability on growth rates in real food products
Dr. Yibaina Wang
China National Center For Food Safety Risk Assessment
S8-P12: Risk prioritization of household food handling practices in China using fuzzy failure mode and effects analysis
Dr. Maria Sanz-Puig
Christeyns
S8-P13: Research and design of a predictive model of microbiological risk for food industry.
Dr. Myrsini Kakagianni
University of Thessaly
S8-P14: Temperature-dependent growth kinetics of Listeria monocytogenes in traditional artisanal cheeses: a comparative predictive modeling approach
Dr. Myrsini Kakagianni
University of Thessaly
S8-P15: Prevalence and distribution of foodborne pathogens in raw milk cheeses: a systematic review and meta-analysis
Dr. Kang Zhou
Food and Agriculture Organization of the United Nations (FAO)
S8-P16: JEMRA and FAO work on microbiological risk assessment
Gijs Lommerse
Kerry
S8-P17: Development and validation of a predictive growth model of Listeria monocytogenes for RTE products
Mrs. Natalia Chatzimpyrou
Department of Food Science And Nutrition, University of Thessaly
S8-P18: Matrix-dependent survival kinetics of Listeria monocytogenes and Salmonella enterica in dairy and plant-based kefir
Mr. Kousseila Tigrine
SECALIM
S8-P19: Identification and control of microbiological hazards in reconstituted novel infant milk formula enriched with probiotics
Valéria Margit Lőrincz
Hungarian University Of Agriculture And Life Sciences
S8-P20: Microbial responses to the environment: Rethinking the growth/no-growth interface
Daniela Torres Campana
Promega Corporation
S8-P21: Molecular tools for milk safety: From microbiome profiling and pathogen detection to species authentication
Mr. Charlie Van Paepeghem
Ghent University
S8-P22: Mapping consumer concerns, knowledge, trust and information use regarding food safety in Flanders
Ms. Maeva Caillat Madeira
ADRIA
S8-P23: Predictive models enriched by multimodal LLMs: pipeline development and application to Shiga Toxin-producing Escherichia coli growth
Magdalena Trojańska
Institute of Microbiology, Department of Biological Sciences and Pathobiology, University of Veterinary Medicine
S8-P24: Microbial diagnostics: shifting from taxonomy to risk exemplified by Bacillus cereus group
Prof. Eduardo Figueiredo
Federal University of Mato Grosso - UFMT
S8-P25: Whole-genome sequencing supports Salmonella surveillance in native fish farming across Pantanal and Cerrado biomes, Brazil
Dr. Elena Dalzini
Izsler
S8-P26: Prevalence of Listeria monocytogenes in meat and meat products in Northern Italy: data supporting Quantitative Microbial Risk Assessment
Mr. Constantine Richard Stefanou
Aristotle University Of Thessaloniki
S8-P27: TemeRe: A modular stochastic web application for predictive microbiology and risk-based decision support in the food industry
Dr. Christina Kamarinou
Aristotle University of Thessaloniki
S8-P28: Fresh Produce as a Vehicle for Campylobacter spp. and Cryptosporidium spp.: A Meta-Analysis in the Context of Climate Change.
Prof. Agapi Doulgeraki
Aristotle University of Thessaloniki
S8-P29: Unravelling salmonellosis risk and hygiene indicators level in leafy vegetables
Prof. Sanja Ilic
The Ohio State University
S8-P30: Clinical Vulnerability to Listeriosis: Moving Beyond Traditional Risk Groups
Dr. Federico Tomasello
IRTA
S8-P31: Converting official control data into probabilistic risk indicators: QMRA for Listeria monocytogenes in retail pre-packaged deli products
Dr. Chrysoula Tassou
Hellenic Agricultural Organisation DIMITRA
S8-P32: AI-driven sustainability optimization for secure food systems: The Athens case study
Dr. Mateja Potisek
Agricultural institute of Slovenia
S8-P33: Application of flow cytometry for monitoring yeast populations during alcoholic fermentation and in finished wines
Dr. Jonathan Rhoades
International Hellenic University
S8-P34: A systematic comparison of outputs from three widely-available microbial growth models
Pauline Kooh
Anses
S8-P35: Development of a risk ranking tool for food -hazard pairs: application to the beef sector in France
Mr. Jorge Baixauli Pérez-crespo
Universidad Politécnica de Cartagena
S8-P36: Differences in growth capacity between Listeria monocytogenes lineages I and II: a multilevel approach under different pH conditions
Dr. Sandra Bulut
University of Novi Sad, Faculty of Technology
S10-P1: Antifungal potential of β-cyclodextrin-winter savory essential oil microparticles in tomato juice
Prof. Sunčica Kocić-Tanackov
University of Novi Sad, Faculty of Technology
S10-P2: Microencapsulation of Satureja montana L. essential oil for control of pathogenic and toxigenic microorganisms: from in vitro tests to a food model
Ms. Kara Schreiber
Novataste Production Gmbh
S10-P3: Nitrite replacement in processed meat by using starter cultures
Mrs. Elena Hernandez Fernandez
University Of Bordeaux
S10-P4: Chromatic characteristics (OD420+520+620) influence pulsed light inactivation of yeasts in winemaking conditions
Mr. Leonardos Stathas
Aristotle University of Thessaloniki
S10-P5: The role of single-cell birth kinetics in shaping population dynamics and food safety
Dr. Michela Pellegrini
University Of Udine
S10-P6: Fifty shades of red: Staphylococcus xylosus stepping up to reduce nitrite dependance in meat coloring
Prof. Francesca De Filippis
University of Naples Federico II
S10-P7: A metagenome catalogue unearths the contribution of microbiome in cheese terroir
Gaia Muratore
Univerisity of Turin, Department of Veterinary Sciences
S10-P8: Apple pomace extract in short-ripened salami: effects on microbiological, physicochemical and sensory characteristics and efficacy in inhibiting foodborne pathogens
Mr. Mohamed Traoré
Inrae
S10-P9: Contamination levels of various legumes with Bacillus cereus and Clostridium spp. used as ingredients in the food industry
Dr. Unni Lise Jonsmoen
Nofima
S10-P10: Occurrence, diversity, and long-term persistence of spoilage moulds in Norwegian food production environments
Mr. Giovanni D'ambrosio
Università Degli Studi Di Teramo
S10-P11: Listeria monocytogenes growth potential on nitrite-free steak tartare
Elise Biesbrouck
Ghent University
S10-P12: Assessment of cleaning processes for reusable plastic food packaging based on microbial growth on food residues
Prof. Antonello Paparella
University of Teramo
S10-P13: Essential oils and hydrolates: designing a winning strategy for successful applications in the food industry.
Mrs. Cristina Maira Turim Santos Miguel
Universidade De São Paulo
S10-P14: Inhibition of Quorum Sensing by Plant Extracts from the Brazilian Cerrado Biome
Prof. Uelinton Pinto
University of Sao Paulo
S10-P15: Food Safety Culture in artisanal cheese facilities in the state of São Paulo
Dr. Estelle Chaix
ANSES
S10-P16: Mapping Climate-Related Food Practices: A Data-Driven Framework To Anticipate Microbiological Risks
Dr. Louis Delaunay
INRAE Secalim
S10-P17: Integrating climate change projections into a slaughter-to-fork quantitative microbial risk assessment of Salmonella in poultry meat
Ms. Fatima Taghlaoui
Ugent
S10-P18: Validation of the washing and drying processes of reusable plastic food packages for ready-to-eat food products
Dr. Taran Skjerdal
Norwegian Veterinary Institute
S10-P19: Soil surface sampling with sterile socks: A novel tool with potential to detect soil microbiome shifts after extreme weather events
Dr. Géraldine Boué
Oniris Inrae Secalim
S10-P20: One Heath – emerge (OHE): an international MSc program for veterinarians, food engineers, medical doctors, pharmacists, and scientists
Dr. Claudia Cortimiglia
Universita Cattolica Del Sacro Cuore
S10-P21: Exploiting endogenous CRISPR-Cas system for targeted elimination of tetracycline resistance in Bifidobacterium animalis subsp. lactis: a Safe-by-Design strategy
Dr. Mateja Potisek
Agricultural institute of Slovenia
S10-P22: Climate change and the potential replacement of Hanseniaspora uvarum by Hanseniaspora opuntiae on grape berries: implications for wine composition
Mrs. Manja Šolinc
Veterinary Faculty
S10-P23: Comparison of next generation sequencing, RT-dPCR and RT-qPCR for the detection and quantification of NoV GI, NoV GII and HAV in Mediterranean mussels
Cristina Serra-Castelló
Wageningen University
S10-P24: Beyond QMRA: A framework for holistic, food systems-oriented risk assessment
Dr. Silvia Taglieri
Istituto Superiore di Sanita
S10-P25: Microbial challenge testing against botulinum neurotoxin-producing clostridia: improve food safety or guarantee national security?
Ms. Gerieka Anapi
University of the Philippines Diliman
SO-P1: Quality of Philippine Lime (Citrus microcarpa) juice under predictive model-based pasteurization
Ms. Lucija Hlebić
Croatian Veterinary Institute Zagreb
SO-P2: Validation of AI-coupled FTIR spectroscopy for typing of Listeria monocytogenes serogroups
Dr. Catherine Hennechart
Anses
SO-P3: Molecular methods for the quantitative detection of norovirus and hepatitis A virus on food-contact surfaces
Ms. Aniska Breedt
Faculty of Natural and Agricultural Sciences,
SO-P4: A systematic gap analysis of FSSC 22000 version 6 using BRCGS and IFS retail standards as comparative benchmarks
Prof. Luis Augusto Nero
Universidade Federal de Viçosa
SO-P5: Potential of antifungal Lactiplantibacillus plantarum strains as bioprotective cultures in cheese model
Dr. María J Andrade
Universidad de Extremadura, Facultad de Veterinaria
SO-P6: Assessment of the effect of Debaryomyces hansenii on the quality of dry-cured sausages using low field 1H NMR
Ms. Sanja Furmeg
Veterinary Institute Križevci - Croatian Veterinary Institute
SO-P7: Fusarium mycotoxin contamination in wheat grown in Croatia over the past two years
Dr. Vesna Jaki Tkalec
Veterinary Institute Križevci - Croatian Veterinary Institute
SO-P8: Microbiological quality assessment of Croatian post-harvest maize according to VDLUFA method
Dr. Tanja Strand
Swedish Veterinary Agency
SO-P9: Extended validation of ISO 10272 “Enumeration of Campylobacter”
Ms. Sevinc Ferrari
Swedish Veterinary Institute
SO-P10: Not too wet, not too dry: optimal agar plate conditions for Campylobacter cultivation
Dr. Alexandros Ch. Stratakos
University Of The West Of England - Bristol
SO-P11: Enhanced inactivation of Salmonella Typhimurium and Listeria monocytogenes on pork by piezoelectric cold plasma combined with organic acids and nanoemulsions: insights into membrane and oxidative damage
Ms. Lena-Sophie Stadelmann
Technical University Of Denmark
SO-P12: Cereulide detection in starchy food using MALDI Biotyper
Dr. Bastien Fremaux
IFIP Institut du Porc
SO-P13: Occurrence and diversity of spore-forming bacteria in French pâté production
Mrs. Nanna Bygvraa Svenningsen
Danish Technological Institute
SO-P14: Reduction of nitrite in canned meat products: Consequences for safety and shelf life
Dr. Irena Svobodova
University of Veterinary Sciences Brno
SO-P15: A novel multiplex qPCR for species identification of Campylobacter isolated from wild ducks
Ms. Chunyang Ma
Bioeconomy Science Institute
SO-P16: A rapid, highly sensitive and specific detection of Clostridium perfringens in meat samples using RPA-CRISPR/Cas12a system
BLANCA Contreras Garcia
Universidad De Zaragoza
SO-P17: Relationships between heat resistance, colony formation, and germination in (Para)geobacillus spores
Ms. Nzeba Syntiche Kabuya
Department of Food Science, Stellenbosch University
SO-P18: Prevalence, genetic diversity, and antimicrobial resistance of Listeria monocytogenes in dairy products in the Western Cape, South Africa
Ms. Denise Coetzee
Centre For Food Safety At The Department Of Food Science At Stellenbosch University
SO-P19: Potential of Bacillus velezensis for the biological control of Listeria monocytogenes in hydroponic leafy green nutrient solutions
Yingzhe Zhang
Wageningen University&research
SO-P20: Compensatory evolution in the epigenetic network of yeast
Ms. Alicyn Dickman
The Ohio State University
SO-P21: Raising the bar on food safety in pork-based meal kits
Dr. Gaetano Aufiero
Department of Agricultural Sciences - University of Naples Federico II
SO-P22: Discovery of polyethylene terephthalate-degrading enzymes in the gut microbiome of black soldier fly larvae
Mr. Francesco Righi
Istituto Zooprofilattico sperimentale della Lombardia e dell'Emilia Romagna
SO-P23: Different molecular approaches to characterise Norovirus in shellfish
Eric Dugat-Bony
Inrae
SO-P24: Ecological role of bacteriophages in fermented vegetables : implications for microbial community dynamics
Ms. Michelle Gouws
Centre For Food Safety, Stellenbosch University
SO-P25: Clostridioides difficile isolated from food products, food-producing animals, and wildlife in the Western Cape, South Africa
Prof. Domenico Meloni
University of Sassari, Department of Veterinary Medicine
SO-P26: Determination of culturable bacteria in haemolymph, hepatopancreas and gills of the invasive species Atlantic blue crab (Callinectes sapidus) from a Sardinian coastal lagoon (Western Mediterranean)
Prof. Monika Coton
Université de Brest - LUBEM
SO-P27: Multidisciplinary framework on moldy foods in consumer households: from consumer behaviour to risk assessment of mycotoxins in moldy foods
Mrs. Maria ANgela Frustoli
SSICA
SO-P28: Metagenomic analysis for the characterization of yellow spot defect in sliced cooked ham
Dr. Davide Buzzanca
Department of Agricultural, Forest and Food Sciences - University of Turin
SO-P29: ArcMark: a marker-based database for archaeal detection in shotgun metagenomic food samples
Ms. Mieke Laubser
Stellenbosch University
SO-P30: Culture to metagenomics: Genetic diversity of Listeria monocytogenes and its coexistence with Pseudomonas spp. in a ready-to-eat facility
Prof. Nabila Haddad
Umr Inrae Secalim
SO-P31: Microbiota-based prediction of Campylobacter contamination on broiler carcasses using machine learning
Esma Eser
Canakkale Onsekiz Mart University
SO-P32: Magnetic particle-assisted bacterial capture in cheese matrices under challenging conditions
Dr. Anastasia Kapetanakou
Hellenic Agricultural Organization-DIMITRA
SO-P33: Layer-by-layer alginate coatings enriched with Lacticaseibacillus probiotics for postharvest strawberry preservation
Mr. Koenraad Van Hoorde
Sciensano
SO-P34: Spectral insights: assessing FTIR for high-resolution identification and source attribution of foodborne Campylobacter spp.
Dr. George Nychas
SAH
SO-P35: The Optimisation of Sustainability for Secure Food Systems-SOSFood
Vania Patrone
Università Cattolica Del Sacro Cuore
SO-P36: Fast detection of toxigenic Bacillus cereus in plant-based foods using LAMP assays
Dr. Marjon Wells-Bennik
NIZO
SO-P37: Enterococcus faecium as a surrogate for Salmonella in cocoa nib heat inactivation - stable, scalable preparation for process validation in cocoa and other low-moisture foods
Ms. Megan O Driscoll
Teagasc
SO-P38: Genomics-based technologies for Listeria monocytogenes detection
Mr. Mathis Vermeersch
Ghent University
SO-P40: Resilience building in food safety management: influence of the external food business environment and response strategies to microbiological food safety challenges
Carolin Schmidt
Chair Of Food Microbiology, LMU
SO-P41: Bacillus thuringiensis on minimally processed fresh produce at retail level
Arina Khalili
LMU Chair for food microbiology
SO-P42: Nutrient conditions shape cytK1 expression dynamics and CytK-1 toxin production in Bacillus cytotoxicus
Dr. Petra Mohar Lorbeg
University of Ljubljana, Biotechnical Faculty
SO-P43: Challenges in determination of the concentration of non-viable bacteria in postbiotic food supplements
Prof. Emmanuel COTON
LUBEM
SO-P44: Efficacy of UV and biocide treatments on the inactivation of spoilage fungi in the dairy industry
Mrs. Noémie Berg
Inrae
SO-P45: Effect of Salmonella Secretome on Campylobacter Survival
Prof. Efstathios Panagou
Agricultural University of Athens
SO-P46: The synergy of salt reduction, improved packaging, and omics techniques in enhancing the biofunctional dynamic of Kalamata natural black olives (SPO-KAL-OLIVES)
Prof. Svetoslav Dimitrov Todorov
University Of Sao Paulo
SO-P47: Enterococcus faecalis ST35VF: A Bacteriocin Producer at the Intersection of Benefit and Risk
