15,16,17 June 2009
SYMPOSIUM

Quimper, FRANCE

Scientific Programme

Attendees

Organisers & Sponsors

Scientific Committee

Topics

Congress Programme

Spore2009 Proceeding Book

Spore2009 Food Microbiology Special Issue

Instructions for authors

Spore2009 Attendees

Spore2009 Photos

Travel

Tourism and Activities

General Information

Social Program

Accommodation

C. Faille, Y. Lequette, G. Ronse
INRA UR638

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Submission for Food Microbiology Special Issue now openned

You can now submit your article for Food Microbiology Journal special issue !

Your article was selected by our Scientific Committee : It's now time to submit your aticle according to the instruction you've received.

SPORE2009: a success story!

The SPORE2009 international scientific symposium was a remarkable success:
it attracted 130 participants from 27 countries. The large participation of the food & diagnosis industries (30% of the participants), the contributions of the leading academic and technical organisations on the developed topics, highlighted the widespread interests related to "Spore forming Bacteria in Food". Indeed, we were at maximum capacity due to the overwhelming response and interest from presenters, speakers, and attendees!

The range of subjects covered by the communication panels included biodiversity and prevalence, systems biology, quantitative risk assessment, new advances in rapid analysis tools, epidemiology, food spoilage, positive microflora, adhesion to equipment surfaces, spore resistance and process optimisation. The conferences produced a variety of perspectives on increasingly critical issues, and new strategies for better control.

Most notably, inspirational keynotes were addresses by

CARLIN F. (INRA, Fr): Origin of bacterial spores contaminating foods,
DE VOS P. (University of Gent, Be) & STACKEBRANDT E. (DSMZ, De) :
Recent insights into the phylogeny and systematics of sporeforming Firmicutes,
ABEE T. (University of Wageningen, Nl):
Germination and outgrowth of Bacillus cereus spores: how to cope with wake up calls
in different environments,
AUGUSTIN JC. (Veterinary School of Maisons-Alfort, Fr):
Predictive microbiology and risk assessment of spore-forming bacteria in food,
LINDSTROM M. (University of Helsinki, Fi):
Molecular epidemiology of cpe-positive Clostridium perfringens type A strains,
PECK M. (Institute of Food Research, UK):
Clostridium botulinum and botulism,
CUTTING S. (Royal Holloway University of London, UK):
The use of Bacillus sporeformers as probiotics,
KOLSTØ AB. (University of Oslo, No):
Bacillus cereus group: genome plasticity for better adaptation,
MAFART P. (University of Bretagne Occidentale,Fr):
Spore resistance quantification for heat process assessment and optimisation :
a never-ending story...
MEMBRÉ JM (Unilever Safety and Environmental Assurance centre SEAC, Uk):
Industrial applications of strategies to control the risk associated with bacterial
heat-resistant spores,
BRUL S. (University of Amsterdam, Nl):
On the origin of heterogeneity in preservation resistance of Bacillus spores;
advanced from a ‘systems' analysis of bacterial spore occurrence and outgrowth.

Communications have been selected for publication in a Food Microbiology Special Issue, which will be available at beginning of next year (january-february 2010).
Proceedings are gathered in an ISBN reference, in order to facilitate bibliographical references linked to the SPORE2009 international symposium. Proceedings could be registered directly from a website.
At least, presentations are online available to the SPORE2009 participants, by access using a personal link.

Dr Rebelo-Lima (picture below), scientist at the Wageningen University (The Nederland's) was awarded for the poster presentation the "Microbota in cocoa beans industrial processing".

SPORE2009 success story is as well a never-ending story... see you soon at the next symposium!

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Spore2009 Place :

Quimper University (UBO)

Spore2009 first day :
Reception of the delegates

Spore 2009 Openning :
Danièle Sohier, ADRIA Développement

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Learn more about the organising committee : Adria Développement, LUBEM, Technopole

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Invitation from the co-chairs

SPORE2009 - Spore forming bacteria in food
will be held in Quimper, France - 15, 16, 17th June 2009

Despite investments of the food and feed industry to control contaminants in the food chain, the achievement of commercial sterility requirements has been hampered by the presence of unintended heat-resistant spores in food. Sporulated bacteria are involved in food spoilage, but also in toxin-mediated food poisoning, two phenomena that lead to high economic losses. Different evolution trends have been observed over the past two decades highlighting the urge to focus on the (re)emergence of sporeformers in food and discuss whether an adaptation or selection of sporeformers by food processes is occurring.

The SPORE2009 meeting aims at presenting and discussing state of the art research and the very latest scientific developments on the theme of sporeformers in food. SPORE2009 is co-organised by "ADRIA Développement", "LUBEM" and "Technopole Quimper".

We look forward to welcoming you in Quimper in 2009!

Danièle Sohier & Ivan Leguérinel, Co-chairs, SPORE2009

The symposium is being planned as a series of conferences on selected topics, composed of invited and contributed lectures as well as poster presentations.

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Food Microbiology Journal special issue

Selected refereed papers will be available in a Special issue of Food Microbiology in 2009.

Submit your 1 to 3 page abstract. It will be evaluated by our Scientific Committee, which will then select the authors for the special issue in Food Microbiology.

The selection will take place during the symposium, and will be communicated a few days after.

ISBN reference of the proceedings

Proceedings will be gathered in an ISBN reference. Thus, submitted abstracts should give sufficient information. 1 to 3 pages are required (see instructions for authors).

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