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The international conference FoodMicro took place this year in Athens and gathered about 800 scientists from all over the world around microbiology and food safety. Several SECALIM scientists were present to present the results of several research projects.

• Oral communications

Monique Zagorec gave the last international oral communication of her career by presenting the results of the FOG PROTECT project. As a wink, Monique showed off her flip-flops, a little casualness she could afford after so many years of research in the field of microbial ecology. The theme of her presentation was the possible use of biopreservation as an alternative to the use of nitrites to preserve foie gras. Using lactic acid bacteria biopreservation as an alternative to nitrite for ensuring “foie gras” microbial safety? Zagorec M1, Savard L2, Brulé L1, Thiefine M2, Planchon S2 * 1Oniris, INRAE, SECALIM, Nantes, France, 2CTCPA, Avignon, France

Ngoc-Du Martin Luong, a former SECALIM PhD student and now at Anses in Maisons-Alfort, presented the results of the ANR SACADA project in which SECALIM is also participating. The objective of the project is to model the spread of a pathogen, in this case SARS-Cov 2, in slaughterhouses. An agent-based model to predict SARS-CoV-2 contamination of surfaces and meat cuts in processing plants Luong N1, Guillier L1, Chaix E1, Federighi M2,4, Kooh P1, Guillois Y3, Pivette M3, Maillard A3, Boué G2, Sanaa M1, Martin-Latil S4, Duret S5 1Risk Assessment Department, French Agency for Food, Environmental and Occupational Health and Safety, Maisons-alfort, France, 2Oniris, INRAE, SECALIM, Nantes, France, 3Regions Department, Santé Publique France (SpFrance), The French National Public Health Agency, Rennes, France, 4Laboratory for Food Safety, French Agency for Food, Environmental, and Occupational Health and Safety, University of F-75015 Paris-EST, Maisons-Alfort, France, 5Université Paris-Saclay, 5FRISE, INRAE, Antony, France

Another oral communication involving Jeanne-Marie Membré, scientist at SECALIM, was presented by Pauline Kooh from Anses. It concerns the results of an expertise coordinated by Jeanne-Marie within the framework of the Anses Biorisk expert committee, on infant milk powders.

Control of Salmonella and Cronobacter spp. in powdered infant formula

Kooh P¹, Sanaa M¹, Boni M², Bougeard S³, Caron B⁴, Duret S⁵, Cerf O⁶, Lailler R⁷, Maignien T¹, Arnich N¹, Membré J⁸

1. French Agency for Food, Environmental and Occupational Health and Safety (ANSES), Department of Risk assessment, Maisons-alfort, France,
2. Institute of Biomedical Research of the Armed Forces, Toulon, France,
3. French Agency for Food, Environmental and Occupational Health and Safety (ANSES), Laboratory of Ploufragan - Plouzané, Ploufragan, France,
4. INOVALYS, France,
5. Université Paris-Saclay, INRAE, FRISE, Antony, France,
6. Alfort Veterinary School - Université Paris-Est, Maisons-Alfort, France,
7. French Agency for Food, Environmental and Occupational Health and Safety (ANSES), Laboratory for Food Safety, Maisons-Alfort, France,
8. INRAE - National Research Institute for Agriculture, Food and the Environment, Oniris, SECALIM, Nantes, France

• Posters

Several posters were also presented: two posters related to the BIOMICS project and the phD thesis of Benjamin Duqué, and a poster of Chrysanthi Champidou, phD student at SECALIM as part of a research partnership with NESTLE. A poster related to the SACADA project was also displayed.

• • Molecular responses of the Campylobacter jejuni pathogen to stresses inspired by the chicken slaughter process

Duqué B¹, Rezé S¹, Rossero A¹, Membré J¹, Guillou S¹, Haddad N¹

¹Oniris, INRAE, SECALIM, Nantes, France

• • Influence of the slaughter process on inactivation of Campylobacter jejuni and compliance to a Performance Objective (PO) in poultry meat in France

Duqué B¹, Canon J¹, Haddad N¹, Guillou S¹, Membré J¹

1. Oniris, INRAE, SECALIM, Nantes, France

• • Differences in thermal inactivation of spore-formers in plant-based milk alternatives vs. bovine milk and culture medium: The example of B. licheniformis

Champidou C^1,2, Ellouze M¹, Haddad N², Membré J²

1. Food Safety Microbiology, Nestlé Research, Lausanne, Switzerland,
2. Oniris, INRAE, SECALIM, Nantes, France

1. • Project SACADA: SARS-CoV-2 transmission in meat processing plants

Chaix E¹, Batejat C², Boué G³, Duret S⁴, Federighi M^3,5, Feher M², Fourniol L⁵, Guillier L¹, Guillois Y⁶, Kooh P¹, Leclercq I², Le Poder S^7, Luong N¹, Maillard A⁶, Manuguerra J², Pivette M⁶, Vanhomwegen J², Waldman P², Sanaa M¹, Martin-Latil S⁵

1. Food Risk Assessment Unit Risk Assessment Department, rench Agency for Food, Environmental and Occupational Health & Safety (Anses)), Maisons Alfort, France,
2. Environment and Infectious Risks Unit, Laboratory for Urgent Response to Biological Threats (CIBU), Institut Pasteur, Paris, France,
3. UMR INRAE 1014 SECALIM, Oniris, Nantes, France,
4. Université Paris-Saclay, FRISE, INRAE, Antony, France,
5. Laboratory for Food Safety, French Agency for Food, Environmental and Occupational Health & Safety (ANSES)), Maisons-Alfort, France,
6. Regions Department, Santé Publique France (SpFrance), The French National Public Health Agency, Rennes, France,
7. UMR Virologie 1161, ENVA, INRAE, ANSES, Maisons-Alfort, France