Biodiversity of Foodborne Microbes


1.Exploring biodiversity in microbial ecosystems along the food chain

  • Food-associated microbial ecosystems: in the primary production environment: soil, water, feed
  • Microbial ecosystems in the food processing environment: house microbiota, biofilms
  • Microbial ecosystems of foods: meat, fish, insect and plant based foods, fermented foods
  • Influence of food on the oral microbiome
  • Influence of foods on the gastrointestinal microbiome

2.Ecology and interactions in food-associated microbial communities

  • Communication /quorum sensing
  • Impact of antibiotic production and antibiotic resistance
  • Mechanisms of stress adaptation in the food processing environment
  • Evolution of virulence
  • Catabolic, anabolic, and metabolic networks of foodborne microbial communities

3.State of the Art techniques for the analysis of biodiversity and microbial interactions of foodborne microbes

  • NGS techniques, metabolomics, proteomics

4.Impact of interventions during food production on microbial biodiversity

  • Food hygiene
  • Process hygiene
  • Predictive microbiology
  • Advanced processing and preservation methods
  • Protective cultures, biocontrol

E) Microbiological spotlights (open topics)

  • Food-borne bacterial pathogens
  • Antibiotic resistance
  • Outbreaks
  • Microbial Toxins in Food
  • Fungi / mycotoxins
  • Foodborne Viruses
  • Protozoa