17^th International Conference on Food Microbiology August 24-25, 2022 London, UK

Somdet Srichairatanakool was born in February 1961 in Suphanburi Province, Thailand. He has received a B.Sc. (Med Tech) degree from Chiang Mai University, Thailand in 1983, M.S. (Biochemistry) from Mahidol University, Thailand in 1989, and Ph.D. (Haematology) from University of London, United Kingdom in 2000. Professor Srichairatanakool has started his career as a lecturer in 1983, Associate Professor in 2012 and Professor 2019 at the Department of Biochemistry, Faculty of Medicine, Chiang Mai University. His researches of interest are included oxidative stress, iron overload and metabolism in thalassemia, curcumin, green tea and biochemistry of malaria.

Food Microbiology

Dr. VALERIA GAGIU, Experience: Senior Researcher (CS II) with 20 years experience in agro-food research. The area of expertise is "Agriculture, Food Safety and Security", in which I coordinated 9 research projects on the topic of the biological and chemical contaminants (mycotoxins, toxigenic fungi, food microbiology and control, sourdough, food preservatives, integrated system to reduce fungi and mycotoxins in food chain), analytic part of the GMO’s official control system, and the influence of present and future climate conditions on the agro-food chain.

Agriculture, Food Safety and Security

Nikos Mavroudis is a Senior Lecturer and Programme Leader in Food Science and leads the laboratory of Food Engineering & Separation of Actives (FoESA) in the Dept. of Applied Sciences in Northumbria University at Newcastle. Previously Nikos was a Research Scientist and Project Leader for Unilever R&D for 9 years and has been responsible for developing the separation expertise within Unilever R&D Vlaardingen, the Netherlands. His research interests are focused on Food Security & Food Safety, particularly relevant is his interest on bacterial flow cytometry and surface decontamination. Nikos has published 10 research articles in peer review journals and 12 patents/patent filings and his work has attracted ca 325 citations excluding self-citations.

Food Safety: Surface decontamination of intact agricultural commodities and fresh cut fruit and vegetables. Bacterial flow cytometry as method for microflora enumeration and assessment of physiological states of Bacillus spores. Assessment of spore viability in GIT. Food Security: Generation of functional ingredients from agricultural commodities and agri-food waste streams. Application of biorefinery concepts for waste/by-product stream valorisation.

Dr. Elliot Ryser received his B.S. in Bacteriology, and his M.S. and Ph.D. degrees in Food Science from University of Wisconsin under Dr. Elmer Marth. After research positions at INRA (Jouy-en-Josas, France), Silliker Laboratories (Chicago Heights, IL) and University of Vermont under Dr. Catherine Donnelly, he joined the Department of Food Science and Human Nutrition at Michigan State University in 1998 where he is now a Professor. An internationally recognized authority on Listeria and co-author/co-editor of the well-known book Listeria, Listeriosis and Food Safety, Dr. Ryser’s research is now focused on quantifying the extent of bacterial cross-contamination during mechanical slicing of deli meats and simulated commercial production of fresh-cut produce using a unique pilot plant-scale processing line with his findings now helping to refine various risk assessments. Dr. Ryser has advised 61 graduate students (9 PhD and 16 MS as major professor), authored/co-authored 28 book chapters, 103 research articles and 203 abstracts. He is currently one of four Co-Scientific Editors for the Journal of Food Protection, a past recipient of the Elmer Marth Educator, Maurice Weber Laboratorian and GMA Food Safety Awards from the International Association for Food Protection (IAFP) and a Fellow of both IAFP and the Institute of Food Technologists.

Quantitative transfer of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes during production of fresh-cut fruits and vegetables including lettuce, tomatoes, cantaloupe, celery and onions; sanitizer efficacy during washing of fresh produce as influenced by organic load in the wash water; pathogen growth/survival in fresh-cut produce during commercial transport, retail storage and display as influenced by the type of packaging; cross-contamination of deli meats with Listeria monocytogenesduring mechanical slicing; incidence of Listeria in retail deli meats; persistence of Listeria in biofilms; pathogen inactivation using X-ray irradiation; pathogen migration and thermal resistance in marinated whole-muscle meat and poultry products;

Professor Phillips is the Director of the Institute of Health and Wellbeing. After a BSc and a PhD in Microbiology at Cardiff University, Professor Phillips undertook post-doctoral positions at Sussex University and the Cancer Research Institute before joining the NHS as a clinical scientist. Following a career break she joined the University of Northampton (then Nene College) as a lecturer in the early 1990s. Since then she has been a Senior Lecturer, then Reader and is now Professor of Microbiology and Deputy Dean (Research) in the School of Health.Locally she sits on the Health and Wellbeing Board, is a Director of Healthwatch Northamptonshire CIC and a Governor of Kettering General Hospital NHS Foundation Trust. Professor Phillips is a Fellow of Society of Biology and a Fellow of Institute of Food Science and Technology (of which she was President 2009-2011) and is active on several national committees of these organisations. She has published widely with 60+ journal articles and two books and has presented internationally at many conferences.

Her present research portfolio focuses on natural anti-microbials, particularly essential oils being especially interested in the use of these in healthcare settings to prevent and treat chronic infections such as Pseudomonas aeroginosa and MRSA.

Dr. Leon Gorris is Director for Regulatory Affairs for Unilever, specialized in food safety. He joined Unilever in The Netherlands in 1997 and was based in the UK from 2001-2010 and in Shanghai from 2010-2014.Before joining Unilever, Leon worked at the Agrotechnological Research Institute (ATO-DLO) in Wageningen, The Netherlands, which then was part of the Agricultural Research Department, Ministry of Agriculture, Nature Management and Fisheries, The Netherlands (1990 – 1997). Previously, he conducted a post-doc at the Department of Microbiology, Catholic University of Nijmegen (now called Radboud University), The Netherlands (1989 – 1990).His education & professional experience include an MSc in Biology (1982) and a PhD in Microbiology (1987) at the Catholic University of Nijmegen, The Netherlands. From 2002–2012, Dr. Gorris held a part-time professorship and served as the European Chair in Food Safety Microbiology at the University of Wageningen in The Netherlands. He is currently a visiting professor at China Agricultural University’s School of Food Science and Nutrition in Beijing, Shanghai Ocean University and the University of Shanghai for Science and technology. He is a member of the International Commission on Microbiological Specifications for Foods (ICMSF), responsible for coordinating Codex matters for ICMSF. In 2014; he was elected as co-chair of the IUFoST International Expert Panel on Food Safety.

Food safety management in food chains; Design of safe foods and implementation of design in operational practice; Hygienic design of food plants and processing equipment; International food safety management policy developments; Developments in assessments of risks associated to foods; Concepts of acceptability and tolerability of risks in foods

Professor Neela Badrie is the former Head of the Department of Food Production, Faculty of Food and Agriculture, The University of the West Indies, St. Augustine, Trinidad and Tobago. West Indies. She has served as Deputy Dean of Research and Innovation. She has received numerous awards such as the European Union/CARPIMS scholarship, gold medal awardee of the Rudranath Capildeo prize for applied science and technology, elected fellow to the World Academy of Sciences, Trieste, Italy, Fulbright Scholar, International Visiting Scholar, United Nations Fellowship, Association of Commonwealth University and European Union Lome, feature speaker and an International fellow of the International Food and Nutrition, USA and the TWAS/CARISCIENCE young scientist awardee. She serves on the editorial board of numerous refereed journals and has served in many scientific. She is the Caribbean focal point for the Inter American Network of Academies of Science- Women Working Group and served as vice president and editor in the Caribbean Agro-Economic Society and was the Public Relations Officer of the Caribbean Academy of Science.

Her areas of interests are in food microbiology, food processing, and product development food safety and quality assurance, risk analysis, international trade and food legislation, public health, epidemiology and food-borne diseases and nutrition.

Do Thi Hoa Vien, working as an Associate Professor in the Department of Biotechnology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology (HUST), Vietnam. She has received her PhD degree from Hanoi University of Science and Technology (HUST), Vietnam. Her area of research includes Natural bioactive compounds and their applications in pharmaceutical and in food technology. She has published over 15 research papers and popular articles in national & international journals of repute and actively involved in different food technology symposium and workshops. She has authored 2 books on Basic Biotechnology and Food Toxicology.

Natural bioactive compounds and their applications in pharmaceutical and in food technology

Dr Stoyanka R. Stoitsova is Associate Professor at the Stephan Angeloff Institute of Microbiology, BAS, Bulgaria, and a part-time lecturer at Sofia University. She obtained her PhD in Parasitology at the Institute of Parasitology, BAS. Her current research interests are in the fields of cell biology of microorganisms, structure-function relationship (bacteria, fungi, parasites), bacteria-host cell interactions, bacterial biofolms, and biofilm modulation by bacterial or plant metabolites. Most of her recent studies are on the model of food-borne or food-associated organisms – bacteria (E. coli, including its capacity for biofilm formation, modulation of biofilms of other strains, and the effect of probiotics on its biofilms) and parasitic helminths (Hymenolepis, Fasciola). She has been the supervisor of MS and PhD students. She has published more than 60 full-size papers, and has been a reviewer for journals in the areas of Microbiology and Parasitology.

Cell biology of microorganisms, structure-function relationship (bacteria, fungi, parasites), bacteria-host cell interactions, bacterial biofolms, and biofilm modulation by bacterial or plant metabolites

Manpreet Singh is associate professor and extension food safety specialist in food science. Manpreet earned his bachelor’s degree in agricultural science from Punjab Agricultural University in Ludhiana India, and his master’s in food science from Kansas State University. He received his doctorate in food science and technology from Iowa State University and was assistant and then associate professor of food safety and microbiology at Auburn University before coming to Purdue. Manpreet’s research interests include pre- and post-harvest food safety and the impact of food processing on safety of foods; development and validation of novel intervention strategies to control foodborne pathogens in production and processing environments; application of rapid detection and identification methods for foodborne pathogens; prevalence and persistence of foodborne pathogens in production and processing environments; and stress responses including host-pathogen interactions and survival of foodborne pathogens in foods. Manpreet will be working closely with stakeholders on developing food safety programs for the State of Indiana and nationwide

Manpreet’s research interests include pre- and post-harvest food safety and the impact of food processing on safety of foods; development and validation of novel intervention strategies to control foodborne pathogens in production and processing environments; application of rapid detection and identification methods for foodborne pathogens; prevalence and persistence of foodborne pathogens in production and processing environments; and stress responses including host-pathogen interactions and survival of foodborne pathogens in foods.