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5 5
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6 6
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July 2012 July 2012
IATA IATA- -CSIC CSIC
2
nd
Workshop on Food Safety
Technologies and Innovations Applied
to Food Safety
Scientific Programme
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The general objective of the SICURA network and
the Food Safety Working Group linked to CIGR
Section VI is to gather researchers specialised in
all the fields related to Food Safety, aiming at
presenting new achievements and trends in the
Area.
The goal of the Second SICURA-FSWG
workshop is to discuss the hot Food Safety issues
of the day and to provide arena for the
collaboration of the international stakeholders
such as governments, academia and food industry
to work together on improving food safety through
different learning and dissemination routes.
WORKSHOP CHAIRS
Antonio Martnez, chair of CIGR Food Safety
Working Group (CSIC, Spain)
Amauri Rosenthal, vice-chair of CIGR Food Safety
Working Group (Embrapa, Brazil)
Tatiana Koutchma, vice-chair of CIGR Food
Safety Working Group (Agriculture and Agri-Food
Canada, Canada)
Tony Mutukumira, secretary of CIGR Food Safety
Working Group (Massey University, New Zealand)
ORGANIZING COMMITEE
Surama Zanini (UFES, Brazil)
Dolores Rodrigo (CSIC, Spain)
Angela Silva (Biopolis, Spain)
Antonio Martnez (CSIC, Spain)
Dinoraz Velez (CSIC, Spain)
Amauri Rosenthal (EMBRAPA, Brasil)
Clara Miracle Belda Galbis (CSIC, Spain)
Nieves Criado (CSIC, Spain)
Consuelo Pina (CSIC Spain)
Tatiana Koutchma (Agriculture and Agri-Food
Canada)
Tony Mutukumira (Massey University, New
Zealand)
SCIENTIFIC COMMITTEE
Stella Alzamorra (University of Buenos Aires,
Argentina)
Alejandro Del Castillo (University of Texas, USA)
Toshinori Kimura (CIGR General Secretary,
Hokkaido University, Japan)
Gunter Klein (TIHO, Germany)
Tatiana Koutchma (Agriculture and Agri-Food
Canada, Canada)
Bernard Mackey (University of Reading, UK)
Luna Janeth (Universidad Jorge Tadeo Lozano,
Colombia)
Franco Pedreschi (Catholic University of
Santiago, Chile)
Marcia Pedrini (Federal University of Rio Grande
do Norte, Brazil)
Daniel Ramn (Biopolis S.L., Spain)
Pilar Ruiz-Massaguer (Labotermo, Brazil)
Anderson de Souza (University of So Paulo,
Brazil),
Kiyohiko Toyoda (Agriculture Kobe University,
Japan)
Purnendu Vasavada (University of Wisconsin,
USA).
Tony Mutukumira (Massey University, New
Zealand)
Pablo Fernndez (Universidad Politcnica de
Cartagena, Spain)
Fernando Sampedro (Minessota University, USA)
Santiago Condn (Universidad de Zaragoza,
Spain)
M Cruz Moreno (Universidad Autnoma de
Madrid, Spain)
Vicente Sanchis (Universitat de Lleida, Spain)
Anabel Vitas (Universidad de Navarra, Spain)
Izaskun Maraon (Tecnalia, Spain).
Jordi Salazar (Universidad Politcnica de
Catalua, Spain)
Gonzalo Zurera (Universidad de Crdoba, Spain)
Amauri Rosenthal (EMBRAPA, Brazil)
Bernardette Franco (USP, Brazil)
Patrick Gervais (Agrosup Dijon, France)
http http:// ://redsicura.es redsicura.es/ /ii ii- -cigr cigr- -workshop workshop- -on on- -food food- -safety safety/ /
Plenary Lectures & Oral
Presentations
Oral Sessions
Session 1
Chairperson: Gunter Klein
11:30-11:45 Understanding the growth kinetics of Listeria monocytogenes on
pressurized cooked meat products depending on its physiological state
A. Hereu, P. Dalgaard, M. Garriga, T. Aymerich, S. Bover-Cid
11:45-12:00 Quantifying the effect of Aw and fat on the behaviour of Listeria
monocytogenes in pressurized dry- cured ham
N. Belletti, M. Garriga, T. Aymerich, S. Bover-Cid
12:00-12:15 Ultrasonic enhanced microbial inactivation using supercritical carbon
dioxide
C. Ortuo, M. T. Martnez-Pastor, A. Mulet, R. Pea, J. Benedito
12:15-12:30 The utilization of overripe tempe (tempe semangit) as indigenous
condiment
M D P T Gunawan-Puteri , C. Hanny Wijaya and A. N. Mutukumira
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Plenary Session
Chairperson: Amauri Rosenthal
09:30-10:00 Gaps in knowledge in processing novel foods
T. Koutchma
10:00-10:30 Emerging risks linked to food hygiene and preservation procedures
G. Klein
10:30-11:00 Bacteriophages as cleaning agents
K. Warriner
11:00-11:30 Coffee break & Poster Session
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July
08:00-09:00 Reception Registration
09:00-09:30 Opening Plenary Session
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July
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Oral Sessions
Session 2
Chairperson: Tatiana Koutchma
12:30-12:45 Criteria setting process for food sanitation by high hydrostatic pressure
S. J. Ramos, M. Chiquirrn, Sanz M., R. Virto, C. J. Gonzlez, S. Condn
12:45-13:00 Effect of ascorbic acid concentration and banking temperature over furan
generation in food starchy model systems
M. Mariotti-Celis, F. Pedreschi
13:00-13:15 Effects of high pressure and LAE on the shelf-life of ready-to-eat sliced
chicken breast roast
S. Seemeen, A. N. Mutukumira
13:15-13:30 Estimation of process criteria for the thermal inactivation of Staphylococcus
aureus
M. J. Serrano, E. Gayn, P. Maas, S. Condn
13:30-15:00 Lunch break
Plenary Session
Chairperson: Tony Mutukumira
15:00-15:30 Legal status of bacteriophage use
B. Dias
15:30-16:00 Intelligent packing
N. Herranz
16:00-16:30 Coffee break & Poster Session
05 th July 2012, Valencia, Spain
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Oral Sessions
Session 3
Chairperson: Beatrice Dias
16:30-16:45 Optimization of a combined UV-heat treatment for apple juice
pasteurization based in Risk assessment tools
E. Gayn, M. J. Serrano, J. A. Torres, I. lvarez, S. Condn
16.45-17:00 Estimation of sensory shelf-life of high pressuretreated RTE chicken
breast roast using survival analysis
S. Seemeen, D. Walsh, A. N. Mutukumira
17:00:17:15 Study of antifungical activity of allyl, benzyl, and phenyl isothiocyanate in
vitro and their reaction with fumonisins in bread
G. Meca, I. Azaiez, M. Fernndez-Franzn, J. Maes
17:15-17:30 In situ production of reuterin by selected Lactobacillus reuteri strains in
yogurt
S. Langa, J. L. Arqus, I. Martn-Cabrejas, E. Rodrguez, M. Medina
17:30-18:30 Open Discussion about the role of SICURA network and CIGR-Food Safety
Working Group
21:00 Dinner & Confraternization
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Plenary Session
Chairperson: Keith Warriner
09:00-09:30 Trends on personalized food production
Daniel Ramn
09:30-10:00 Consumer education throught the augmented reality
Paradox Studio Team
10:00-10:30 Risk Communication
J Julian Garcia
Oral Sessions
Chairperson: Daniel Ramn
Session 4
10:30-10:45 Tunning the selectivity of molecularly imprinted Polymers as recognition
materials for Antibiotic Analysis In Food Samples
J. L Urraca., A. N. Baeza, R. Chamorro, A. B. Descalzo, G. Orellana, M. C.
Moreno-Bondi
10:45-11:00 A single method for detection and quantification of infectious enteric viruses
and viable bacteria from fresh-cut vegetables
G. Snchez, P. Elizaquvel
,
R. Aznar
11:00-11:15 Microbiological risk analysis applied to food chain from farm to fork
M. C. Pina-Prez, D. Rodrigo, A. Martnez
11:15-11:30 Exposure assessment of catalonian (Spain) population to fusarium
mycotoxins
G. Cano-Sancho, S. Marn, A. J. Ramos, V. Sanchs
05 th July 2012, Valencia, Spain
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11:30-12:15 Coffee break & Poster Session
Session 5
Chairperson: Antonio Martnez
12:15-12:30 Food Control in Zimbabwe: strenghs and weaknesses
F. Pswarayi, A. N. Mutukumira
12:30-12:45 Food safety challenges in the pacific : The case of Fiji
J. Lako, A. N. Mutukumira, A. Jokhan, H. Peter, B. Samuela
12:45-13:00 A probalistic software tool to assess microbial risk in ready-to-eat foods
G. Posada-Izquierdo, F. Prez-Rodrguez, E. Carrasco, A. Valero, R. M.
Garca- Gimeno, G. Zurera
13:00-13:15 Agricultural production and processing practices affecting safety of leafy
vegetables
A. Allende, V. M. Gmez Lpez, I. Castro Ibez, M. S. Medina, M. I. Gil
13:15-13:30 Bacteriocin effect of lactic acid bacteria isolated from high pressure treated
turkey ham against Salmonella enteritidis
S. P. Mathias, A. Rosenthal, A. Gaspar
13:30-13:45 Antibiotic sensibility of Listeria innocua in the presence of natural
antimicrobial agents
S. F. Zanini , A. Rosenthal, A. B. Silva-Angulo, D. Rodrigo, A. Martnez
13:45:14:00 Closing Session
14:00-16:00 Lunch Break
05 th July 2012, Valencia, Spain
Poster Presentations
DOES BOILING REDUCE MYCOTOXIN CONCENTRATIONS IN FRESH PASTA?
A. Garca Moraleja, G. Font, J. Maes, E. Ferrer
EVALUATION OF THE EXPOSURE OF SPANISH POPULATION TO EMERGING FUSARIUM
MYCOTOXINS PRESENT IN PASTA
A. B. Serrano, G. Font, J. Maes, E. Ferrer
ANALYSIS OF MYCOTOXINS IN BARLEY USING UHPLC-HRMS: COMPARISON OF
EFFICIENCY AND EFFICACY OF DIFFERENT EXTRACTION PROCEDURES.
J. Rubert, Z. Dzuman, M. Vaclavikova, M. Zachariasova, J. Hajslova, C. Soler
EVALUATION OF AN APTAMER-BASED SPE COLUMN FOR THE ANALYSIS OF
OCHRATOXIN A IN CEREAL SAMPLES
M. Castellari, A. Rhouati, J. L. Marty
A COLLECTION OF ANTIBODIES, BIOCONJUGATES AND IMMUNOASSAYS FOR
XENOBITIC ANALYSIS IN FOOD
Josep V. Mercader, Francesc A. Esteve-Turrillas, Celia Surez-Pantalen, Javier Parra,
Rosario Lpez-Moreno, Consuelo Agull, Antonio Abad-Somovilla and Antonio Abad-
Fuentes
DEVELOPMENT OF FORWARD-LOOKING ACTIVITIES (FLA) THROUGH THE
IDENTIFICATION OF POTENTIAL FOOOD SAFETY RISKS
J. M. Ferrer, R. Popper, V. Martnez
CONSUMER PERCEPTION OF RISKS AND SAFETY IN THE BASQUE COUNTRY 2012
G. Mugaburu
USE OF WEIBULL DISTRIBUTION MODEL TO STUDY THE INACTIVATION KINETICS OF
PEROXIDASE AND POLYPHENOLOXIDASE FROM ORANGE, MANGO AND PAPAYA IN
PRESENCE OF STEVIA REBAUDIANA
M. N. Criado, A. Martnez, D. Rodrigo
COLD ATMOSPHERIC PLASMA (CAP) INACTIVATION OF SAMONELLA TYPHIMURIUM
AFTER EXPOSURE TO ACID, HEAT AND COLD STRESSES
T. Calvo, A. lvarez-Ordez, A. Bernardo, M. Lpez
AA EFFECTS ON BACTERIAL GROWTH
C. M. Belda-Galbis, A. Jimnez, A. Martnez, D. Rodrigo
COMPARISON OF CELLS CYCLE ANALYSIS IN ENNIATIN-INDUCED CYTOTOXICITY IN
HUMAN HepG2 AND Caco-2 CELLS
A. Juan-Garca, A. Prosperini, M. J. Ruiz, G. Font
OCCURRENCE AND RISK ASSESSMENT OF EMERGING MYCOTOXINS IN FEEDS FOR
FARMED FISH AND IN FISH TISSUES
Josefa Tolosa, Guilermina Font, Jordi Maes, Emilia Ferrer.
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CHANGES IN ANTIOXIDANT CAPACITY OF A FRUIT MIXTURE (ORANGE, MANGO AND
PAPAYA) ADDED STEVIA REBAUDIANA BERTONI INDUCED BY HIGH-PRESSURE
PROCESSING
F. J. Barba, J. M. Carbonell-Capella, M. J. Esteve, A. Frgola
EFFECTIVENESS OF SODIUM HYPOCHLORITE WASHING FOR THE REDUCTION OF
SALMONELLA IN READY-TO-EAT LETTUCE LEAVES
A. Jimnez, S. Botella, G. Hernndez, E. Domenech, M. A. Ferrs
BASELINE PROJECT OVERVIEW: HARMONIZATION OF SAMPLING AND ANALYTICAL
PROCEDURES TO IMPROVE FOOD SAFETY CONTROL IN EUROPE
A. I. Vitas, D. Gonzlez, I. Garca-Jaln, M. Dez-Leturia
ESBL-PRODUCING ENTEROBACTERIACEAE: PREVALENCE IN FOOD AND
ENVIRONMENTAL SAMPLES
E. Ojer, D. Gonzlez, A. I. Vitas, I. Garca-Jaln
ANTIMICROBIAL ACTIVITY OF CARVACROL ON GROWTH KINETICS OF LISTERIA
INNOCUA
A. B. Silva-Angulo, S. F. Zanini, A. Rosenthal, A. Martnez, D. Rodrigo
EXPOSURE TO RISK DUE TO PREVALENCE OF LISTERIA MONOCYTOGENES IN
VEGETABLES PACKAGED IN MODIFIED ATMOSPHERE
E. Domnech, Y. Moreno, R. Montes, M. A. Ferrs, I. Escriche
DETECTION OF LISTERIA MONOCYTOGENES IN SOFT CHEESES IN COLOMBIA BY
PCR, AND PERFORMING BIOINFORMATICS ANALYSIS OF THE PRFA VIRULENCE
REGULATOR
M. C. Vanegas-Lpez, A. Garzn-Boada, C. Baquero-Duarte, J. D. Snchez-Caldern, N.
Lpez
MICROWAVE PROCESSING FOR KIWIFRUIT PUREE PRESERVATION
M. Benlloch-Tinoco, M. C. Pina-Prez, C. Martnez-Aguirre, D. Rodrigo, N. Martnez-
Navarrete
COMPUTATIONAL TOOLS: A NEW WAY FOR UNDERSTANDING FOOD SAFETY
C. Plaza Rodrguez, F. Prez Rodrguez, F. MridaQuero, G. Linares Snchez
ANTILISTERIAL ACTIVITY OF CITRAL ON GROWTH KINETIC OF LISTERIA INNOCUA
A. B. Silva-Angulo, S. F. Zanini, A. Rosenthal, A. Martnez A., Rodrigo D.
T-2 AND HT-2 IN CATALONIA (SPAIN): OCCURRENCE AND EXPOSURE ASSESSMENT
G. Cano-Sancho, N. Estiarte, A. Vidal, S. Marn
RISK ASSESSMENT TO THE PRESENCE OF MINERAL OIL IN SUNFLOWER OIL
C. Burca, C. Jadn-Piedra
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THE ROLE OF THE CONSUMER IN THE EXPOSURE TO RISK DUE TO PREVALENCE OF
LISTERIA MONOCYTOGENES IN LETTUCES
E. Domnech, S. Botella, M. A. Ferrs, I. Escriche
RISK EXPOSURE TO SULPHONAMIDES THROUGH THE CONSUMPTION OF HONEY
I. Escriche, M. Juan-Borrs, D. Pascual, E. Domnech
SIMPLE METHOD FOR ANALYZING ENNIATINS AND BEAUVERICIN IN CEREAL-BASED
BABY FOOD OF PORTUGUESE ORIGIN
J. Blesa, C. Lino R. Marn, J. Maes
THERMAL INACTIVATION OF STAPHYLOCOCCUS AUREUS IN LIQUID FOODS
M. J. Serrano, E. Gayn, P. Maas, S. Condn
RESISTANCE OF FOOD CONCERN PATHOGENS TO UV-C LIGHT
E. Gayn, M. J . Serrano, I. lvarez, S. Condn
INFLUENCE OF HIGH PRESSURE TREATMENT ON STEVIOL GLYCOSIDES IN A
MIXTURE OF ORANGE, MANGO, PAPAYA AND STEVIA REBAUDIANA BERT.
J. M. Carbonell-Capella, F. J. Barba, M. J. Esteve, A. Frgola
EVALUATION OF FUSAROTOXINS BY LIQUID CHROMATOGRAPHY COUPLED TO
TRIPLE QUADRUPOLE MASS SPECTROMETRY IN ITALIAN BABY FOOD
C. Juan, A. Ritieni, J. Maes
A NOVEL COLORIMETRIC TECHNIQUE FOR EVALUATION OF FISH SPOILAGE
P. Zaragoz, S. Ribes, A. Fuentes, J. L. Vivancos, I. Fernndez-Segovia, J. V. Ros-Lis, J.
M. Barat, R. Martnez-Mez
MULTI-MYCOTOXIN ANALYSIS IN WHEAT SEMOLINA USING A MODIFIED QUECHERS
EXTRACTION PROCEDURE AND GC-MS/MS
Y. Rodrguez, G. Font, J. Maes, H. Berrada
EXPOSURE ASSESSMENT TO OCHRATOXIN A IN CATALONIA (SPAIN) BASED ON
CONSUMPTION OF CEREALS, NUTS, COFFEE, WINE, AND BEER
B. Coronel, A. Vidal, N. Estiarte, A. J. Ramos, V. Sanchs
NUMERICAL COMPARISON OF STRUCTURAL FEATURES IN BIOFILMS FORMED BY
DIFFERENT L. MONOCYTOGENES STRAINS
M. Mosquera Fernndez, P. Rodrguez Lpez, M.L. Cabo and E. Balsa Canto
BIOACCESSIBILITY OF MERCURY AND SELENIUM FROM SWORDFISH
Carlos Jadn, Dinoraz Vlez, Vicenta Devesa
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EVALUATION OF BACTERIAL RESISTANCE TO ESSENTIAL OILS AND ANTIBIOTICS
AFTER EXPOSURE TO OREGANO AND CINNAMON ESSENTIAL OILS
R. Becerril, C. Nern, R. Gmez-Lus
SHORT-TERM AND LONG-TERM PROPERTIES OF AN ANTIFUNGAL PACKAGING
AGAINST THE MOLD ASPERGILLUS FLAVUS
S. Manso, C. Nern
MICROBIOLOGICAL RISK ASSESSMENT IN THE FOOD PROCESSING: A CASE STUDY:
RISK OF SALMONELLA IN EGGS: REVIEW
R. Castillo, S. Abdrakhmanova, C. Agudelo, R. Ortega, W. Chalco
ESTIMATION OF DISTRIBUTION PARAMETERS FROM CENSORED MICROBIAL
CONCENTRATION DATA OF LISTERIA MONOCYTOGENES IN PORK CUTS UNDER
DIFFERENT STORAGE CONDITIONS
A. Valero, A. De Cesare, F. Prez-Rodrguez, E. Carrasco, G. Zurera, R. M. Garca-Gimeno
CYTOTOXIC EVALUATION OF -CAROTENOID ENCAPSULATED IN MALTODEXTRIN
M. Chavarri, L. Fernndez-de-Castro, J. Senz, I. Maran
OCHRATOXIN A REMOVAL IN RED WINE BY AN ALLERGEN FREE ADSORBENT AND
NON TOXIC BIODEGRADABLE POLYMERS
S. Quintela, M. C. Villarn, I. Lpez-de-Armentia, N. Hidalgo, E. Elejalde
REPLACEMENT OF SULPHUR DIOXIDE IN FOOD
T. Dietrich, E. Elejalde, I. Lpez-de-Armentia, N. Abin, M. C. Villarn
RESISTANCE OF FOOD PATHOGENS OF CONCERN TO MANOSONICATION
S. J. Condn, A. T. C. Lourenco, I. lvarez
NEW SAFE FOOD PRODUCTS FROM FRUIT AND VEGETABLE BYPRODUCTS
I. Maran, R. Virto , J.A. Garca, A. Martnez, M. A. Cubero, P. J. Echevarra, J. A. Larrauri
SAFE AND NON-INVASIVE MONITORING OF MALOLACTIC FERMENTATION IN RED
WINE BY MEANS OF ULTRASOUND
D. F. Novoa-Daz, A. Puig-Pujol, J. Garca-lvarez, J. A. Chvez, A. Tur, S. Mnguez, M. J.
Garca-Hernndez, E. Bertrn, J. Salazar
NEW SAFE FOOD PRODUCTS FROM FRUIT AND VEGETABLE BYPRODUCTS
I. Maran, R. Virto, J.A. Garca, A. Martnez, M. A. Cubero, P. J. Echevarra, J. A. Larrauri
FLUORIDE CONTENTS AND BIOACCESIBILITY IN SEAFOOD PRODUCTS
Dayana Rojas, Rene Rocha, M Jess Clemente, Vicenta Devesa, Dinoraz Vlez
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IN VITRO EVALUATION OF FLUORIDE INTESTITNAL ABSORPTION USING DIFFERENT
CELL MODELS
Ren Rocha, Vicenta Devesa, Dinoraz Vlez
ANTIMICROBIAL PROPERTIES OF CHITOSAN BASED ON SILVER NANOPARTICLES
G. Lpez-Carballo, L. Higueras, V. Muriel-Galet, R. Gavara and P. Hernndez-Muoz
SUSTAINED RELEASE OF ANTIMICROBIAL AGENTS FROM RETICULATED PROTEIN
FILMS INTENDED FOR ACTIVE PACKAGING APPLICATIONS
P. Fajardo, M. P. Balaguer, R. Gavara, P. Hernndez-Muoz
EVOH FILMS CONTAINING LAE FOR THE ANTIMICROBIAL PACKAGING OF FOOD
V. Muriel-Galet, G. Lpez-Carballo, R. Gavara and P. Hernndez-Muoz
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