01.04.2025: 19. Conference of Food Microbiology


19. Conference of Food Microbiology
We look forward to welcoming you at the 19. Conference of Food Microbiology of the VAAM/DGHM Joint special group Food Microbiology and Hygiene.
Congress language will be English on 1st and 2nd of April.
The language on 3rd of April is German and English (without interpreter).
programme
abstracts
The presentations can be found further down this website.
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Details
The microbiology of food and foodstuff comprises a variety of different aspects. From physiology of a single bacterial cell towards microbiota and their interaction with the environment.
In this context, we are pleased to announce the 19. congress of food microbiology.
The congress is organised by the BfR as well as the joint special group for food microbiology and hygiene of the VAAM/DGHM.The congress will give insights into latent research on food microbiology and hygiene. According to the one health approach we´ll try to enlighten the way from molecule to the mouth. The congress should provide an interactive way to share knowledge and network with other researchers from all fields of food microbiology and hygiene.
abstracts
Presentations from 01.04.2025
Session I: Diversity and Microbiota
Bernd-Alois Tenhagen, BfR, Germany
Antimicrobial resistance of E. coli from fresh pig, broiler and turkey meat after 10 years of antimicrobial minimization concept in Germany
Miriam Cordovana, Bruker Daltonics GmbH & Co. KG, Bremen, Germany
Evaluation of FT-IR spectroscopy to discriminate Shiga-toxin-producing Escherichia coli
Ronny Kellner, QIAGEN GmbH, Hilden, Germany
Evaluating Digital PCR for Food Monitoring: A Case Study with E. coli
Presentations from 02.04.2025
Patrick Mikuni-Mester, University of Veterinary Medicine Vienna, Austria
Keynote: The role of bacterial dormancy in the food chain
Session II: Bacteria and Food: Adaptation
Tim Hoffmann, University of Hamburg, Germany
Investigation of Listeria monocytogenes colonizing lamb’s lettuce
Session III: Beneficial Microbes
Dor Zipori, University of Hohenheim, Stuttgart, Germany
Selection and characterization of exopolysaccharide producing lactic acid bacteria for the stabilization of fruit preparations
Session IV: Food Microbiology and One Health (together with one health platform)
Nils Grabowski, University of Veterinary Medicine Hannover, Germany
Keynote: Microbiology of insects as food and feed
Presentations from 03.04.2025
Jan Kabisch, Max Rubner Institut Kiel, Deutschland
Keynote: Rohmilch aus SB-Automaten: Ready to drink?
Ulrich Busch, Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit, Deutschland
„Zukunftslabor 2030“ – Analytik, künstliche Intelligenz und digitaler Zwilling - Fleischverderb am aktuellen Beispiel von Hackfleisch
Martin Dorner, Robert Koch Institute, Berlin, Germany
An outbreak of foodborne botulism cause by commercially canned mushrooms from Russia
Venue
German Federal Institute for Risk Assessment (BfR)
Location Berlin-Marienfelde
Lecture theatre
Diedersdorfer Weg 1
12277 BerlinOrganiser
German Federal Institute for Risk Assessment (BfR)
Max-Dohrn-Straße 8–10
10589 Berlin
Germany
www.bfr.bund.de -