Update : Programme of the IUMS outreach programme on Food Safety

UPDATE : Programme of the IUMS outreach programme on Food Safety

Wednesday June 22 2011

 

9.00-10.00The opening ceremony of the fourth International seminar of the Indonesian Society of Microbioloy and the International Union of Microbiological Societies Outreach Programme

Dr Koesnandar Sastrowijono President of the Indonesian Society of Microbiology Welcome:

Prof Dr Robert A Samson (Secretary General of the IUMS): Introduction

Foodsafety

10.00-10.40: Dr Ratih Dewanti (Indonesia): Introduction and food safety issues in South Asia.

10.40-11.20: Prof Graham Fleet (ICFMH, Australia) The public health significance of yeasts in foods and Beverages

11.20-12.00 Prof. Luca Cocolin (ICFMH, Italia): Prevalence, biodiversity and behavior of foodborne pathogens as determined by molecular methods

12.00-14.00. Lunch

IUMS Outreach Programme: Food Safety

International Union of Microbiological Societies (IUMS) Outreach
Programme:
Food Safety
Workshop organized in collaboration with the Indonesian Society of Microbiology, the
International Commission on Food Mycology (ICFM) and the International Committee on
Food Microbiology and Hygiene (ICFHM)
Bali, 22 ? 24 June 2011.
In their Outreach Programme the International Unions of Microbiological Societies in
collaboration with the Indonesian Society of Microbiology is organizing a workshop on Food
Safety on June 22?24 2011 at the Faculty of Medicine,  Udayana University, Bali, Indonesia. The
programme is sponsored by the International Commission on Food Mycology (ICFM) and the
International Committee on Food Microbiology and Hygiene. Ten international experts will
present lectures on various topics on the microbiology of food safety. The programme will also
include speakers from Indonesia and other Asian countries.

UPDATE : International Union of Microbiological Societies (IUMS) Outreach Programme

 Speakers with tentative titles: 

  1. Dr Ratih Dewanti (Indonesia): Introduction and food safety issues in South Asia. 
  2. Ludwig Niessen (Chair ICFM, Germany): Loop mediated isothermal amplification of DNA as a promising new technology for the rapid diagnosis of fungal contaminants in food 
  3. Ludwig Niessen (Chair ICFM, Germany): PCR based diagnosis and quantification of mycotoxin producing fungi 
  4. Jos Houbraken (ICFM The Netherlands). Molecular diagnostics of food borne fungi 
  5. Jos Houbraken (ICFM The Netherlands). Methods for detection and isolation of food borne fungi 
  6. Prof Dr Robert A. Samson (Vice chair ICFM, The Netherlands): Biodiversity of food borne fungi and the implication for mycotoxin production 
  7. Dr Emilia Rico (ICFM, USA): Spoilage Problems in Beverages: Methods, Challenges and Prevention 
  8. Prof. Albert Bosch (ICFMH, Spain): Food and waterborne enteric viruses.  
  9. Prof. Albert Bosch (ICFMH, Spain): Standardised molecular detection of enteric viruses in food and water. 
  10. Dr Leen Baert (ICFMH, Belgium): Method development of norovirus in  Dr Leen Baert (ICFMH, Belgium): Difficulties to interpret  norovirus positive results  
  11. Dr Leen Baert Stability of norovirus in the food chain  
  12. Prof Graham Fleet (ICFMH, Australia) The public health significance of yeasts in foods and beverages 
  13. Prof Graham Fleet (ICFMH, Australia)  Managing cocoa bean fermentations for quality and safety. 
  14. Prof. Luca Cocolin (ICFMH, Italia): Prevalence, biodiversity and behavior of foodborne pathogens as determined by molecular methods 
  15. Prof. Luca Cocolin (ICFMH, Italia): Culture independent methods to assess the microbiota diversity and dynamics during food fermentations 
  16. Prof Endang Rahayu (Indonesia): Aflatoxin, occurence and integrated management control in Indonesia 
  17. Dr Latiffa Zakaria (Malaysia): Mycotoxin from rice grain in Malaysia 

 

IUMS-ISM Outreach Programme on Food Safety

IUMS-ISM OUTREACH PROGRAM ON FOOD SAFETY

Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those which produce bacteriocins can kill and inhibit pathogens. Bacteriophage, viruses which only infect bacteria, can be used to kill bacterial pathogens. Thorough preparation of food, including proper cooking will eliminate most bacteria and viruses. However, toxins produced by contaminants may not be heat-labile, and some will not be eliminated by cooking.
Issue of food safety is globally important since 90% human health related to food. Based on the WHO data food-borne disease caused 70% among 1.5 billion diarrheal cases. More than three million children die annually from diarrheal diseases, while hundreds of millions suffer from frequent episodes of diarrhea and its debilitating consequences.
The incidence of these diseases in region is even higher due to several factors.  The epidemiology of diarrheal diseases is also mostly linked to pathogenic contaminated food, and it is likely due to the improper sanitation and hygienic practices of food producers/handlers, particularly the small scale industries, as well as low quality of water and facilities.

Rangkuman Rakernas PERMI 2010

 

Rapat Kerja Nasional Perhimpunan Mikrobiologi Indonesia yang dilaksanakan pada hari Sabtu, 20 Maret 2010 telah menyepakati Program Perhimpunan Mikrobiologi Indonesia masa bakti 2009-2013 yang merupakan penjabaran hasil Konggres Nasional X Perhimpunan Mikrobiologi Indonesia tahun 2009.

 

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