Biodiversity of Foodborne Microbes


A. 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

B. 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

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

  • NGS techniques, metabolomics, proteomics

D. 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

F) 3rd FMTGN symposium “Food Microbiology Education in Practice”

If you are food microbiology teacher and you would like to share your experience with other teachers in food microbiology area, please join this year meeting and present your work at poster or one of offered talks.
If you are not sure what you can expected there You are kindly invited to take a look to the 2nd symposium “Food Microbiology Education in Practice” at following link. You will see what was done at previous conference.

Click here to find more information.