Conference Program
Hokkaido University Conference HallDay 1:
Tuesday, June 13, 2023
Registration
Open from 13:00 -Pre-conference Workshops
14:00-17:00
Workshop 1
Exploiting the powerof the harmonizedknowledge exchange
format FSKXWorkshop 2
Bayesian methods for
microbiological data
and risk assessment

Workshop 3
Introduction to
Predictive
Microbiology

Workshop 4
Meta-Regression inFood Microbiological
SafetyMatthias Filter
German Federal
Institute for Risk
Assessment (BfR)

Dr. Jukka Ranta
Finnish Food Authority

Dr. Lihan Huang
Eastern Regional
Research Center,
Agricultural ResearchService, U.S.
Department ofAgriculture ResearchServiceDr. Ursula GonzalesBarron
Instituto Politécnico deBragança, Portugal
Vasco Cadavez,
Instituto Politécnico deBragança, Portugal

Meeting room #3

Meeting room #4

Meeting room #5

Meeting room #6

ICPMF Board Members Meeting
17:30 – 18:30 @Meeting room #2

Welcome Reception
18:00 – 20:00 @Information center (next to the conference venue)

Day 2:
Wednesday, June 14, 2023
at 2F Auditorium
8:00-

Registration

9:00 -9:10

Welcome from the chair
Shige Koseki and Kento Koyama (Hokkaido University) 🇯🇵

9:10 – 9:30

Predictive Microbiology: so far and the future
30th anniversary of the RED book
Prof. Tom Ross (University of Tasmania) 🇦🇺

9:30 - 10:00

Keynote lecture 1
Variability and uncertainty in predictive microbiology and QMRA –the what, the why and the how
Dr. Albert Garre (Technical University of Cartagena, Spain) 🇪🇸

10:00 -10:30

Coffee break
Poster session
The presenters with “odd number” should stand by the poster (1F Hall)

10:30-12:00

Oral session 1:
Quantitative Microbial Risk Assessment
Chairs: Marcel Zwietering & Hiroki Abe

10:30

O1-1
Characterization of uncertainty in microbiological risk assessment: is it possible?
Maarten Nauta 🇩🇰

10:45

O1-2
Minimizing the risk of foodborne illness and analytical costs using a QMRA model
for raw milk cheeses
Subhasish Basak, Janushan Christy, Laurent Guillier, Frédérique Audiat-Perrin, Moez
Sanaa, Fanny Tenenhaus-Aziza, Julien Bect, Emmanuel Vazquez 🇫🇷 🇨🇭

11:00

O1-3
Farm to fork quantitative risk assessment of Escherichia coli O157:H7 illness fromthe consumption of fresh Australian apples
Elizabeth Frankish, Hayriye Bozkurt, Tom Ross 🇦🇺

11:15

O1-4
Using the biorisk package for R to evaluate the risk of salmonellosis associated with

fresh-cut lettuce production and distribution chains
Arícia Possas, Silvia Guillén, Pablo S. Fernandez, Fernando Pérez-Rodríguez, Alberto
Garre 🇪🇸
11:30

O1-5
Joint FAO/WHO Expert meetings on microbiological risk assessment (JEMRA)
Kang Zhou 🇮🇹

11:45

O1-6
Development of a Quantitative Microbiological Spoilage Risk Assessment (QMSRA)
Model for fresh poultry fillets
Sofia Tsaloumi, Leonardos Stathas, Konstantinos Koutsoumanis 🇬🇷

12:00-13:30

Lunch (HOTEL MYSTAYS Sapporo Aspen)

13:30-15:00

Oral session 2:
Predictive microbiology software development
Chairs: Ursula Gonzales-Barron & Lihan Huang

13:30

O2-1
Sym’Previus MAP- A web application for the design of food packaging to improve
the preservation of food products
Jonathan Thévenot, Yvan Le Marc, Catherine Denis, Janushan Christy, Valérie Michel,
Valérie Stahl, Didier Majou, Emilie Gauvry, Emmanuel Jamet, Fanny TenenhausAziza, Jean-Christophe Augustin, Narjes Mtimet, Guillier Laurent, Sabine Jeuge,Jeanne-Marie Membré, Anna Jofré, Alizée Guérin, Aline Rault, Stella Planchon,
Olivier Couvert, Louis Coroller 🇫🇷 🇪🇸

13:45

O2-2
Sym'Previus-fungi: predicting spore germination and radial growth of fungi in dairy
products
Nicolas Nguyen Van Long, Marion Valle, Yvan Le Marc, Jeanne-Marie Membré,
Catherine Denis, Janushan Christy, Valérie Michel, Valérie Stahl, Didier Majou, Emilie
Gauvry, Emmanuel Jamet, Fanny Tenenhaus-Aziza, Jean-Christophe Augustin, Narjes
Mtimet, Laurent Guillier, Sabine Jeuge, Anna Jofré, Alizée Guérin, Aline Rault, Stella
Planchon, Louis Coroller 🇫🇷 🇪🇸

14:00

O2-3
Using shiny R package to develop a user-friendly interfaces powered by complex
predictive microbiology models
Dipon Sarkar, Mark Tamplin, Rajat Nag, Alberto Garre 🇦🇺 🇮🇪 🇪🇸

14:15

O2-4
Food Safety Knowledge Exchange (FSKX) format: current status and strategic
development plans
Matthias Filter, Thomas Schüler 🇩🇪14:30O2-5
Discovering Pathogens-in-Foods: resources and applications of a database on
occurrence data of foodborne pathogens in European-marketed foods
Ana Sofia Faria1,2, Maiara Winter1,2, Anne Thebault3, Laurent Guillier3, Pauline Kooh3,
Winy Messens4, Vasco Cadavez1,2, Ursula Gonzales-Barron 🇵🇹 🇫🇷 🇮🇹

14:45

O2-6
e-Platon: an interactive web-based platform for spatio-temporal illustration of multimetric laboratory food safety and quality data with capacity for real time, on-line
multivariate analysis
Panagiotis Skandamis, Antonia Gounadaki 🇬🇷

15:00-15:30

Coffee break
Poster session
The presenters with “odd number” should stand by the poster (1F Hall)

15:30-16:00

Software fair -1
Short presentation (5 min) of each software tool
Chair: Shige Koseki

15:30
15:35

15:40
15:45
15:50

16:00-18:00

Food Safety Knowledge-Lab (FSK-Lab)
Thomas Schueler,
D database, bioinactivation, biogrowth & biorisk - a complete toolset for predictive
micro and QMRA
Alberto GarreFSSP
Maryam Maktabdar
Sym’Previus
Yvan Le Marc
MicroHibro
Fernando Pérez Rodríguez
Software fair -2
Software demonstration and hands on session at conference room #1 (1st floor)

Day 3:Thursday, June 15, 2023
at 2F Auditorium
8:00-

Registration

8:30-9:00

Keynote lecture 2
New developments in microbial heat inactivation: Setting the basis for a risk-based
design in thermal processing of foods
Prof. Kostas Kouthomanius (Aristotle University of Thessaloniki, Greece) 🇬🇷

9:00-10:30

Oral session 3:
Advanced modeling technique
Chairs: Maarten Nauta & Vasiilis Valdramidis

9:00 -

O3-1
When the Weibull model helps in deciphering bacterial variability related to survival
behaviour
Jeanne-Marie Membré, Ivan Leguérinel 🇫🇷

9:15

O3-2
Development of a thermal inactivation model considering the thermotolerance
variability of 19 Campylobacter jejuni strains using the multi-variate normal
distribution and the Most Probable Curve method
Hiroki Abe, Susumu Kawasaki 🇯🇵

9:30

O3-3
Understanding the relation between single-cell division times and growth dynamics
of bacterial colonies
Styliani Dimitra Papagianeli, Zafeiro Aspridou, Konstantinos Koutsoumanis 🇬🇷

9:45

O3-4
Conditions Needed to Re-induce Lag Phase of Salmonella Under Dynamic
Temperature Conditions
Megan Wang, Donald Schaffner 🇺🇸

10:00

O3-5
Dynamic Modeling of Interspecies Bacterial Competition – An Integrated Approach
Lihan Huang 🇺🇸

10:15 11:00

Coffee break
Poster session
The presenters with “Even number” should stand by the poster (1F Hall)

11:0012:15
11:00

Oral session 4:
Optimization of food processing
Chairs: Don Schaffner & Jukka Ranta
O4-1
The Use of Mathematical Modelling in the Optimization of Food Packaging Designfor Vegetables to Avoid the Pack and Pray Approach: A Baby Leaf Spinach Case
Francesco S. Giordano, Andrew Reynolds, Lorraine Foley, Jesus M. Frias 🇮🇪

11:15

O4-2
Optimising the selection of temperature levels in the experimental design for theestimation of cardinal parameters for growth
Ursula Gonzales-Barron, Mariem Ellouze, Vasco Cadavez 🇵🇹🇨🇭

11:30

O4-3
Tomato quality and safety assessment through the application of physicochemical andpredictive microbiology models
Francisco Jiménez-Jiménez, Arícia Possas, Laura Rabasco-Vílchez, Fernando PérezRodríguez 🇪🇸

11:45

O4-4
Predicting the growth limits of psychrotrophic Bacillus cereus as a function of storage
temperature, pH, water activity and acetic acid: an approach based on phylogenetic
groupsYvan Le Marc, Anne Lochardet, Emilie Pétillon, Julie Evrard, Florence Postollec,
Véronique Huchet 🇫🇷

12:00-

Lunch (HOTEL MYSTAYS Sapporo Aspen)

13:30

15:00

Special session:
Next Generation Predictive Modeling in the Food Industry; from mathematicalmodels to Information Technologies (IT) and Data Science
Organized by Prof. George -John Nychas (Greece) 🇬🇷

13:30

S-1
New Developments in Food Safety and Quality Assessment

13:30-

George – John Nychas🇬🇷

14:00

S-2
The Machine Learning Web Platforms for Food Microbiological Quality andauthentication
Fady Mohareb 🇬🇧14:30S-3
Risk-based Decision support in the Food Industry
Konstantinos Koutsoumanis🇬🇷

15:0015:45

15:4517:30
15:45

Coffee break
Poster session
The presenters with “Even number” should stand by the poster (1F Hall)
Oral session 5:
Predictive models based on new approaches
Chairs: Jeanne-Marie Membré & Yvan Le Marc
O5-1
Overview: Rapid assessment of microbiological quality in meat and fish using FTIR
Lemonia-Christina Fengou, Anastasia Lytou, George Nychas 🇬🇷

16:00

O5-2
Modeling interactions between Listeria monocytogenes and dominant bacteria in
pasteurized milk
Jiaming Zheng, Xiaofeng Li, Qingli Dong, Xiang Wang 🇨🇳

16:15

O5-3
Data mining for predicting bacterial population behavior integrating foodcomponents
Kazuki Saito, Shinya Sunagawa, Ryohei Shimizuhata, Shinji Nakaoka, Shige Koseki,
Kento Koyama🇯🇵
Chairs: Matthias Filter & Laurent Guillier

16:30

16:45

O5-4
Use of modelling to shed light on the enrichment ecology of Listeria monocytogenes
Jasper Bannenberg, Marcel H. Zwietering, Tjakko Abee, Heidy M.W. den Besten 🇳🇱
O5-5
Predicting bacterial growth and thermal inactivation in raw and cooked chicken meat
during storage
Ibrahim Benamar, Maarten Nauta, Samia Bellifa, Asma Cherif-Anntar, Omar
Messaoudi, Mohamed Salih Barka, Boumedine Moussa-Boudjemaa 🇩🇿 🇩🇰

17:00

O5-6
Effect of nutrient concentrations on the accuracy of predictive model for growth ofEscherichia coli in foods
Masaki Kato, Kento Koyama, Shige Koseki 🇯🇵

17:15

O5-7
Effect of benzalkonium chloride adaptation on the tolerance of Cronobactersakazakii exposed to subsequent lethal stresses
Hongmei Niu, Li Xu, Xiaojie Qin, Shuo Yang, Xu Wang, Xiang Wang, Qingli Dong 🇨🇳19:0021:00

Gala dinner at Sapporo Beer Garden“Genghis Khan” BBQ is Hokkaido's representative dishDay 4:
Friday, June 16, 2023
at 2F Auditorium
8:30-9:00

Keynote lecture 3
Omics technologies for predictive microbiology: challenges and future directions
Dr. Laurent Guillier (French Agency for Food, Environmental and Occupational
Health & Safety (ANSES), France) 🇫🇷

9:00-10:30

Oral session 6:
Predictive models based on various sources
Chairs: Albert Garre & Fernando Perez-Rodriguez

9:00

O6-1
Modeling the effects of C18 free fatty acids on germination and emergence ofvegetative cells as a function of their concentrations and degree of unsaturation
Trunet Clement, Kaouache Sara, Leguérinel Ivan 🇫🇷

9:15

O6-2
Assessment of microbial resistance under different pH and temperatures based on
eGFP-labelled Escherichia coli strains
Styliani Roufou, Clara Buttigieg, Sholeem Griffin, Vasilis Valdramidis 🇲🇹 🇬🇷

9:30

O6-3
Survival prediction of dried Bacillus cereus based on glass transition temperature
Tatsuya Inomata, Kento Koyama, Shigenobu Koseki 🇯🇵

9:45

O6-4
Bacillus cereus in dairy products: Prevalence and development of extensive growthand growth boundary models for mesophilic and psychrotolerant sub-groups
Maryam Maktabdar, Ellen Wemmenhove, Elissavet Gkogka, Lisbeth Truelstrup
Hansen, Paw Dalgaard 🇩🇰

10:00

O6-5
The antagonistic effect of lactic acid bacteria isolated from dairy products against
food-borne pathogens: A systematic review and meta-analysis
Yara Loforte, Nathalia Fernandes, André Martinho de Almeida, Vasco Cadavez, Ursula

10:15

Gonzales-Barron 🇵🇹
O6-6
Descriptive statistics and meta-analysis approaches to assess the effect of microbial
contamination on the cultivation of microalgal biomass and its derivatives
Haileeyesus Gebrehiwot, Vasilis Valdradimis 🇲🇹 🇬🇷

10:30 -11:00

Coffee break and Poster session (1F Hall)

11:00-12:30

Oral session 7:
Applications of predictive models for various fields
Chairs: Panagiotis Skandamis & Kento Koyama

11:00

O7-1
Listeria innocua inactivation in salami by process and by high pressure processing,how pragmatism can support the food safety
Elena Cosciani-Cunico, Elena Dalzini, Paola Monastero, Stefania Ducoli, MarinaNadia Losio 🇮🇹

11:15

O7-2
A literature-validated sampling simulation characterizes the power of different
sampling plans by simulating recalled and reference powdered infant formula
batches
Minho Kim, Matthew Stasiewicz 🇺🇸

11:30

O7-3
Effect of herbal extracts on the survival of S. aureus in goat’s raw milk cheese
Beatriz Nunes Silva, Sara Coelho-Fernandes, José António Teixeira, Vasco Cadavez,

11:45

Ursula Gonzales-Barron 🇵🇹
O7-4
Effect of non-thermal processings on allergenicity of shrimp tropomyosin
Shuai Wei, Xin Wang, Weicheng Hu, Shucheng Liu 🇨🇳

12:00

O7-5
Multi-criteria decision technique to evaluate food safety and environmental impacts:
Application to a large dairy farm
Rodney Feliciano, Jeanne-Marie Membré, Paola Guzman-Luna, Almudena Hospido

🇫🇷 🇪🇸
12:15

O7-6
Energy consumption model for liquid dairy products' heat treatment and cleaningin-place processes in a plate heat exchanger system
Maria Ioanna Malliaroudaki, Nicholas J. Watson, Luanga N. Nchari, Satyajeet
Bhonsale, Jan Van Impe, Rachel L. Gomes 🇬🇧 🇳🇱 🇧🇪

12:30-13:00

AwardsPresentation of ICPMF 13
Closing remarks

List of posters
P-1

P-2

P-3

P-4

P-5

P-6

P-7
P-8

P-9
P-10

P-11

P-12
P-13

P-14

P-15
P-16

P-17
P-18

Methods for estimating Salmonella concentration in chilled chicken using highly leftcensored contamination data
Tianmei Sun, Yangtai Liu, Xin Dou, Qingli Dong 🇨🇳Quantitative microbial spoilage risk assessment of plant-based milk alternatives by
Geobacillus stearothermophilus in Europe
Ourania Misiou, Konstantinos Koutsoumanis, Jeanne-Marie Membré 🇬🇷 🇫🇷
Prevalence of phylotypes and virulence factors of uropathogenic Escherichia coli in freshly
prepared beverages vended in Taiwan
Liu-Yean Goh, Kuan-Hung Lu 🇹🇼
Hazard identification of bacterial uropathogens in retail meats: the prevalence ofuropathogenic Escherichia coli in ready-to-eat chicken and pork in Taiwan
Chun-Yi Kang, Kuan-Hung Lu 🇹🇼
Estimating the burden of foodborne illness for Campylobacter, Salmonella and Vibrio
parahaemolyticus in Japan, 2006-2020
Masaru Tamura, Hiroshi Amanuma, Yuko Kumagai, Fumiko Kasuga, Kunihiro Kubota 🇯🇵
Quantitative microbiological risk assessment of nontyphoidal Salmonella in ground pork
in households
Li Bai1, Jun Wang, Honghu Sun, Yeru Wang, Yibaina Wang1, Qi Wang, Zhaoping Liu 🇨🇳
The open Food Safety Model Repository (openFSMR) – new features and updated content
Taras Günther, Lars Valentin, Thomas Schüler, Matthias Filter 🇩🇪
A web-based interface for individual bacterial growth and death prediction in predictive
microbiology
Kento Koyama 🇯🇵
Development of CAE App for Joule Heating of Food with Heterogeneous Ingredients
Masanori Hashiguchi1, Dahai Mi1, Yoshiki Muramatsu2 🇯🇵
Numerical Analysis App for Heat Sterilization Process of Cylindrical Foods
Yoshiki Muramatsu, Shuki Muramatsu, Masanori Hashiguchi, Dahai Mi, Shotaro Kawakami
🇯🇵Molecular epidemiological investigation of Salmonella isolated from poultry farm,animals, food and hospital in China
Linlin Xiao 🇨🇳
The variability of Paenibacillus spore survival in response to heating with a retort sterilizer
Tetsuya Kobayashi, Kento Koyama, Daisuke Yasokawa, Koji Yamazaki 🇯🇵Colonial growth dynamics of Listeria monocytogenes single cells after exposure to acidic
conditions and disinfectants
Marianna Arvaniti, Athanasios Balomenos, Vasiliki Papadopoulou, Panagiotis Tsakanikas,
Panagiotis Skandamis 🇬🇷
Evaluating the impact of co-culture of different L. monocytogenes strains on time of firstdivision at single-cell level
Maria A. Gkerekou, Vasiliki Papadopoulou, Marianna Arvaniti, Antonios N. Psomas,
Panagiotis N. Skandamis 🇬🇷
Antimicrobial Peptides an Alternative to Antimicrobial Resistance to Ensure Food Safety
Zohaib Aslam Muhammad 🇨🇳
Functional properties of Lactic Acid Bacteria Isolated from fermented Cows’ Milk in
Algeria.
Loumani Akil, Dennis S Nielsen, Mediani Ahmed 🇩🇿
Antimicrobial application of the cyclodextrin metal-organic framework composites
Mofei Shen, Tian Ding 🇨🇳
The antimicrobial effects of plasma activated water (PAW) on Bacillus cereus spore
Xiao Hu, Tian Ding, Jinsong Feng 🇨🇳

P-19

P-20
P-21

P-22

P-23

P-24
P-25

P-26
P-27

P-28

P-29

P-30

P-31

P-32

P-33

P-34

P-35

Effect and Mechanism of Slightly Acid Electrolyzed Water on Salmonella Enteritidis
Biofilm
Yingxia Li, Dewei Kong, Mengdi Yuan, Rongwei Wei, Qijing Du, Rongbo Fan, Yongxin
Yang, Jiacheng Zhang, Jun Wang 🇨🇳
Re-modeling gut microbiota and muscle atrophic sarcopenia
Hyunsook Kim, Sanghoon Han 🇰🇷
Development of real-time quality prediction monitoring technology of kimchi based on
smart distribution systemJong-Hoon Kim, Ji-Young Kim, Seung-Eel Oh, Jae-Hwan Ahn, Byeong-Sam Kim 🇰🇷
Dynamic heating temperature simulation using numerical analysis with iPMP applications
for thermal lethality evaluation of foodborne pathogens in meats
Shiowshuh Sheen, Lihan Huang 🇺🇸
Evaluation and Optimization of a Dielectrophoresis-Based Approach for Improving the
Quality of Water
Won Choi, Young Gu Her, Dongsu Kim, Sang-ik Lee, Youngjoon Jeong 🇰🇷 🇺🇸
Biofilm formation and functional gene expression of Listeria monocytogenes in beef juice
Yangtai Liu, Lili Hu, Huajian Zhu, Qingli Dong 🇨🇳Modeling the growth probability of Clostridium perfringens in cured meat as affected bysodium chloride and sodium polyphosphate
Cheng-An Hwang, Lihan Huang 🇺🇸
Development of a microbial prediction model of fresh cut apples based on electronic nose
Ji-Young Kim, Jong-Hoon Kim, Byeong-Sam Kim, Seung-Eel Oh, Jae-Hwan Ahn 🇰🇷Predictive models for the growth of uropathogenic Escherichia coli in raw and cooked
beef as a function of temperature
Tzu-Ping Kao, Kuan-Hung Lu 🇹🇼
Deep learning-based predictive model of egg haugh unit using weight loss for food quality
and safety
Seung Eel Oh, Tae Hyong Kim, Jong Hoon Kim, Ji Young Kim 🇰🇷Cold chain management for vacuum-packed red meat using automated Shelf Life
Calculator
Tom Ross, Ian Jenson, Long Huynh, Chawalit Kocharunchitt 🇦🇺
A Monte Carlo simulation tool can provide benefits to rainbow trout (Oncorhynchus
mykiss) processing management
Pierluigi Polese, Manuela Del Torre, Marilena Marino, Mara Lucia Stecchini 🇮🇹Modeling the survival of encapsulated and non- encapsulated probiotic Lactiplantibacillus
plantarum in fruit juice
Stamatia Vitsou Anastasiou, Sofia Tsaloumi, Konstantina Stasinou, Olga Papadopoulou,
Agapi Doulgeraki, Anthoula Argyri, George-John Nychas, Konstantinos Koutsoumanis,
Chrysoula Tassou 🇬🇷
Features in visible and middle infrared regions for meat quality aspects
Lemonia-Christina Fengou, George Tsekos, Anastasia Lytou, Chrysoula Tassou, Panagiotis
Tsakanikas, George Nychas 🇬🇷
Effect of organic herbs on the growth of Salmonella and Listeria in chicken bouillon
Agapi Doulgeraki, Vasiliki Bikouli, Anthoula Argyri, Chrysoula Tassou, Antonios
Manolitsakis 🇬🇷Model for Cronobacter sakazakii inactivation by domestic microwave oven heatingprocessing in milk infant formula
Elena Dalzini, Elena Cosciani-Cunico, Paola Monastero, Daniela Merigo, Stefania Ducoli,
Alessandro Norton, Marina-Nadia Losio 🇮🇹
Growth potential of Listeria monocytogenes in sturgeon caviar: challenge test vs software
predictive tools

P-36

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P-38

P-39

P-40

P-41

P-42

P-43

P-44

P-45

P-46

P-47

P-48

P-49

P-50

Elena Dalzini, Elena Cosciani-Cunico, Paola Monastero, Daniela Merigo, Stefania Ducoli,
Alessandro Norton, Marina-Nadia Losio 🇮🇹
Development of a predictive model for the combined effect of temperature and pH on thesurvival of Lactiplantibacillus plantarum in fruit juice
Sofia Tsaloumi, Stamatia Vitsou-Anastasiou, Konstantina Stasinou, Chrysoula Tassou,
Konstantinos Koutsoumanis 🇬🇷
Impact of encapsulation on the survival kinetics of probiotic Lactiplantibacillus plantarum
during storage of fruit juice.
Styliani Dimitra Papagianeli, Sofia Tsaloumi, Stamatia Vitsou-Anastasiou, Konstantina
Stasinou, Chrysoula Tassou, Konstantinos Koutsoumanis 🇬🇷
Investigation of the variability originated from different fish in the microbiological quality
assessment of seabream fillets
Anastasia Lytou, Lemonia-Christina Fengou, Vassiliki Mastrodima, Isidora Michaliodi,
George Nychas 🇬🇷
Predicting growth of Listeria monocytogenes for intact green leaves from growth in cut
green leaves
Meltem Ercin, Zeinab Mohandespoor, Tina Beck Hansen 🇩🇰
Modeling lactic acid bacteria inactivation in Tuscan sausage through the use of oregano
and rosemary essential oils
Weber Robazza, Vinicius Badia, Alessandro Galvão, Mari Silvia Oliveira 🇧🇷
Predictive growth modeling of Yersinia enterocolitica in fresh Kimchi cabbage (Brassica
pekinensis) as a function of storage temperature
Eun Bi Jeon, Shin Young Park 🇰🇷
Predictive modeling for the growth behavior of Salmonella spp. in various chicken sample
types by real-time PCR
Fia Noviyanti, Mari Mochida, Susumu Kawasaki 🇯🇵
Generalized Lotka-Voltera models for interacting microbial communities using
mesoscopic pool models
Polina Gaindrik, Matthias Brunner, Daniel Heger, Christian Fleck 🇩🇪
The estimation of the growth of Listeria monocytogenes in butter produced by the periodic
methodJaroslaw Kowalik, Adriana Łobacz, Kamil Adamczewski 🇵🇱Modelling the fate of Listeria monocytogenes on the surface of ripened raw milk cheese
during storage at different temperatures
Adriana Łobacz, Jarosław Kowalik, Justyna Żulewska 🇵🇱
SorfML: The machine learning and blockchain-enabled platform for food quality, safety
and authenticity
Fady Mohareb, Samuel Heffer, George Nychas 🇬🇧 🇬🇷
Changes in food weight according to transpiration rate in ice thermal energy storage
systemJae Hwan Ahn, Hoon Kim 🇰🇷
Modeling heat inactivation of encapsulated and non-encapsulated probiotic strains(Lacticaseibacillus casei Shirota and Lacticaseibacillus rhamnosus GG) in fruit juice
Stamatia Vitsou Anastasiou, Olga Papadopoulou, Sofia Tsaloumi, Patra Sourri, Agapi
Doulgeraki, Anthoula Argyri, George-John Nychas, Konstantinos Koutsoumanis, Chrysoula
Tassou 🇬🇷Prediction of growth/no growth status of previously unknown bacterial strain using Raman
spectroscopy and machine learning
Takashi Yamamoto, J. Nicholas Taylor, Shige Koseki, Kento Koyama 🇯🇵
Predictive modeling of the growth of Listeria monocytogenes in fresh salmon underdynamic temperature conditions
Limin Liu, Yuhong Tang, Chenjun Liu, Ting Fang, Changcheng Li 🇨🇳

P-51

P52

Identification of fungal contamination on rice grain using machine learning-assisted
hyperspectral imaging
Ubonrat Siripatrawan, Yoshio Makino 🇹🇭 🇯🇵
How do the survival kinetics of cross-contaminated foodborne bacteria differ in groundmeat during thermal inactivation process?
Hidemoto Yabe, Hiroki Abe, Kento Koyama, Shigenobu Koseki🇯🇵