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.

programme

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

Michael Brauer, University of Salzburg, Austria
Keynote: Microbiology and Food History: Tasty and Dangerous Encounters

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 Berlin

Organiser
German Federal Institute for Risk Assessment (BfR)
Max-Dohrn-Straße 8–10
10589 Berlin
Germany
www.bfr.bund.de