Programme ICFM workshop 2-5 June 2019

Sunday, 2 June 2016

16.00-18.00     Registration

18.00 Get together at “Keller-Stüberl” bar at Pallotti-Haus (drinks and finger food)

 

Monday, 3 June 2019

08.00-09.00     Registration continued

09.00   Ludwig Niessen: Opening of the workshop

09.00-09.30 John I. Pitt: A short history of food mycology

Session 1: Heterogeneity of food borne fungi (chair Ludwig Niessen)

09.30-09.55 Jan Dijksterhuis: Heterogeneity of stress-resistance of fungal conidia

09.55-10.20 Maarten Punt: Heterogeneity in conidia of the spoilage fungi Penicillium roqueforti

10.20-10.45 Tom van den Brule: Strain variability in three strains of the food spoilage fungus Paecilomyces variotii

10.45-11.10 Sjoerd Seekles: Heterogeneity in food spoiler Aspergillus niger, the effect of spore age and cultivation conditions on conidial heat resistance

11.10-11.30 Coffee break

Session 2: Biodiversity and taxonomy of food borne fungi (chair Robert A. Samson)

 11.30-11.55 Évelin Wigmann: MALDI-TOF MS based differentiation and identification of 49 species within the Fusarium fujikuroi species complex

11.55-12.20 Mohamed Fathi Abdallah: Biodiversity of mycotoxigenic fungi and their secondary metabolites isolated from sugarcane juice

12.30-13.30 Lunch at Pallotti-Haus

13.30-13.55 Miloslava Kavkova: The evidence of common species of the opportunistic fungal pathogens in dairies and bioptic samples

13.55-14.20 Jos Houbraken: Taxonomy of Aspergillus section Flavi and their production of aflatoxins and other mycotoxins

Session 3: Influence of environmental factors on food borne fungi (chair Naresh Magan)

14.20-14.45 Abigail Snyder: Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions

14.45-15.10 Esther Garcia Cela: Modelling the effect of temperature and water activity on the growth boundaries of Fusarium graminearum in stored wheat

15.10-15.40 Coffee break

15.40-16.05 Oceane Savary: Comparative study of Bisifusarium spp. growth patterns by laser nephelometry automated microplate system

16.05-16.30 Andrea Patriarca: From field to process: how storage selects toxigenic Alternaria spp. in apples

16.30-16.55 Frank Segers: The physiology of food-borne fungi and organic acid production in response to environmental conditions

17.00-18.30 Poster session (meet presenters at their poster)

19.00    Dinner at Pallotti-Haus

 

Tuesday, 4 June 2019

Session 4 Control and biocontrol of food- and airborne fungi, mycotoxin producers and heat resistant moulds (chair Emilia Rico-Muñoz)

08.30-08.55 Sofia Chulze: Biocontrol of Fusarium graminearum and deoxynivalenol accumulation during the micromalting process

08.55-09:20 Alejandro Gimeno: Suppressing Fusarium graminearum and mycotoxins by application of microbial biopesticides on infested crop residues

09.20-09.45 Dimitrios Drakopoulos: Chasing Fusarium graminearum throughout its entire life cycle with botanicals: An in vitro approach

09.45-10.10 Markus Schmidt-Heydt: Zero Aflatoxin – Development and implementation of antifungal strategies to increase food safety in sub-saharan Africa

10.15-10.35 Coffee break

10.35-11.00 Naresh Magan: Fungal diversity and biocontrol of aflatoxins in GM- and Non-GM maize cultivars

11.00-11.25 Juliane Lane P. dos Santos: Controlling the spoilage of fruit purees by heat-resistant moulds (HRMs): Diversity of HRMs during processing and inhibition of their growth during storage

11.25-11.50 Emmanuel Coton: Potential of antifungal lactic acid bacteria combinations as bioprotective cultures in pilot scale dairy products

11.50-12.15 Vasilis Valdramidis: Design and up-scaling of filters coated with zinc oxide nanoparticles in pear warehouses

12.30-13.30 Lunch break at Pallotti-Haus

Session 5: Mycotoxinogenic fungi and mycotoxins (chair Rolf Geisen)

13.30-13.55 Brigitte Andersen: Mycotoxins in animal feed

13.55-14.20 Jens C. Frisvad: Comparative mycology and chemistry of apple and citrus fungi

14.20-14.45 Marta H. Taniwaki: A "snapshot" of Biodiversity of Aspergillus section Flavi in Brazilian foodstuffs

14.45-15.10 Maria Laura Ramirez: Fumonisin occurrence in wheat and wheat by products

15.10-15.35 Xenia Pascari: Transfer of deoxynivalenol and deoxynivalenol-3-glycoside from barley to boiled wort

15.40-16.00 Coffee break

16.00-16.25 Monika Coton: Production and migration of ochratoxin A and citrinin in Penicillium verrucosum molded Comté cheese

16.25-16.50 Endang S. Rahayu: Quality control of mycotoxin producing fungi contamination in cocoa beans and its product: Case study in Indonesia

17.30-19.00 ICFM committee meeting (closed meeting)

19.30 Foot walk to “Hofbrauhaus-Keller Freising”

20.00 Dinner at “Hofbrauhaus-Keller Freising”, traditional Bavarian restaurant/beer garden, downtown Freising

 

Wednesday, 5 June, 2019

Session 6: Sanitation of food spoilage fungi (chair Rolf Geisen)

08.30-08.55 Marina Venturini Copetti: Adequate sanitizers for controlling food spoilage fungi

08.55-09.20 Elettra Berni: Sanitization by hydrogen peroxide and peracetic acid: are heat resistant moulds the best choice for bio-validations of food packaging and machineries?

09.20-09.45 Emilia Rico-Muñoz: Mold spoilage of heat-processed/heat-filled beverages: when everything goes wrong!

Session 7: Fungal genetics and genomics (chair Jos Houbraken)

09.50-10.15 Alicia Rodriguez: Changes in the expression of a gene involved in cell wall integrity are related to mycotoxin production in filamentous fungi in food

10.15-10.40 Rolf Geisen: Regulation of mycotoxin biosynthesis by Penicillium expansum as an important determinant of the colonization capacity

10.40-11.10 Coffee break

11.10-11.35 Gemma Castella Gómez: Genomic diversity in ochratoxigenic and non- ochratoxigenic strains of Aspergillus carbonarius

11.35-12.00 Ludwig Niessen: PCR-based distinction of high and low toxic S-type strains in Stachybotrys chartarum

12.00-12.30 Final discussions, closing of the conference

12.30   Lunch at Pallotti-Haus, Checkout

 

Poster presentations:

Shaimaa Abdelmohsen: Solute and matric potential stress and Penicillium verrucosum: impacts on growth, gene expression and ochratoxin A production

Diyaa Al-Jaza: Effect of SO2 (NaMBS) on in situ populations and AFB1 production of A. flavus isolated from chillies

Abdelilah Amrouche: In vivo test for modulation of mycotoxin effects by oils extracted from medicinal Algerian plants on Wistar rats

Rachel Bertoldo: Aspergillus section Nigri in onions bulbs – Occurrence, identification and production of fumonisin B2 and ochratoxin A

F. Javier Cabañes Sáenz: Aspergillus welwitschiae isolated from grapes produce ochratoxin A

Carla Cervini: Impact of interacting climate change factors on the ecophysiology, toxin gene expression and ochratoxin A production by Aspergillus carbonarius

Emmanuel Coton: Identification and quantification of metabolites produced by antifungal bioprotective cultures in dairy products

Liliana de Oliveira Rocha: Diversity of Fusarium spp. and detection of seventeen mycotoxins in Brazilian brewing barley

Jan Dijksterhuis: The preservative propionic acid differentially affects survival of conidia damages germ tubes of feed spoilage fungi

Jan Dijksterhuis: Inactivation of stress-resistant ascospores of Eurotiales by industrial sanitizers

Jan Dijksterhuis: The shelf life of daily fresh bread is markedly enhanced after short, intense UV treatments

Soňa Felšociová: Occurrence of Penicillium species in healthy grapes for wine production

Lisa M. Frisch: Development and optimization of a group-specific loop-mediated isothermal  amplification (LAMP) assay for the detection of patulin-producing Penicillium species

Ana Isabel Galván Romero: Mycotoxins and toxigenic fungi in dried figs from different farming systems

Jos Houbraken: Recent developments in the (infrageneric) classification of Aspergillus and Penicillium

Hyun Jung Lee: Reduction of Ochratoxin A in Oats during Roasting with Reducing Sugars

Ligia Manoel Martins: Influence of peanut harvest date on Aspergillus section Flavi infection and fatty acid composition

Alberto Martin: Antifungal capacity of phenolic acids against fungal postharvest pathogens

Zuzana Maŝková: Occurrence of Ascosphaera apis in fermented bee pollen

Angel Medina Vaya: Transcriptomic and metabolomic shifts on Aspergillus flavus during maize storage at different climate change environmental conditions

Almudena V. Merchán: Screening for detection of autochthonous yeast with antagonist activity against spoil molds from raw ewe’s milk cheese

Nicolas Nguyen Van Long: Intraspecific variability in cardinal growth temperatures and water activities within a large diversity of Penicillium roqueforti strains

Monica Olsen: Is it safe to scrape the mould off your food and eat what’s underneath it? The example of growth and mycotoxin production of Penicillium expansum on apple jam and P. verrucosum on crème fraiche at 4, 8 and 15°C

Laís T. Ono: Fungi and toxins in cassava: from the field to consumer

Gabriela A. Pena: Effect of ZnO-Nanoparticles on Aspergillus flavus and Fusarium proliferatum growth on maize grains under environmental interacting conditions

Adriana R. Persson da Silva: Toxigenic fungi and mycotoxins in black pepper

Eva-Maria Priesterjahn: Development of new avoidance strategies for aflatoxin contamination in maize grains in the framework of AflaZ, a new project to control aflatoxins in food

Andrew L. Robinson: Forecasting shifts in Fusarium culmorum population densities in Pacific Northwest soils under climate change

Alicia Rodríguez: Volatile organic compounds produced by yeasts inhibit mycotoxin production by postharvest pathogenic moulds

Cindy J. Romero: Mycobiota and mycotoxin occurrence in chickpea produced in Argentina

Davide Sardella: Predictive models for quantitative assessment of antifungal activity of nanoparticles (NPs)

Nicoletta Scaramuzza: Heat-resistance of Humicola fuscoatra and Talaromyces wortmannii, two fungal species contaminating industrial packaging materials

Alexandra Schamann: Inhibition of the aflatoxin biosynthesis of A. flavus by arginine

Josué J. Silva: Analysis of genetic diversity in the Aspergillus niger clade

Dana Tančinová: The effect of selected essential oils on the growth of Botrytis cinerea

Tran Trang: Difference in local pre-harvest practices linked with the occurrence of Fusarium species in maize grown by two farmer groups in Vietnam’s central highlands

Susanne Vogelgsang: An eight-year survey of wheat shows distinctive effects of cropping factors on different Fusarium species and associated mycotoxins

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