Jean-Christophe Meile
email: jean-christophe.meile@cirad.fr

Clara Donadio

Alain Valla

Didier Montet

Laurent Dufossé

).

T Total DNA was extracted from samples by using a DNA purification kit based on magnetic silica beads (Ademtech, France).

T The V3 variable region of 16S rDNA was PCR amplified by using JCM2 (GC clamp-40-ACGGGAGGCAGCA, derived from gc338f) and 518r (ATTACCGCGGCTGCTTGG) primers.

T PCR products were analyzed by Denaturing Gradient Gel Electrophoresis (DGGE) by using a Bio-Rad Dcode TM universal mutation detection system.

T Statistical comparisons between DGGE patterns were based on the presence/absence of co-migrating DNA bands in the corresponding samples (1).

T Discriminating DNA bands were further PCR-amplified and sequenced for identification (see Fig. 3).

T Residual DNA and/or dormant bacteria appear as a quasi-permanent biological signature or barcode and can be easily used as a reliable traceability marker for salt products, specific of the origin of production, stable and very difficult (if not impossible) to falsify.

T Global molecular approaches of bacterial ecology could be used as a rapid analytical traceability tool for salt products.

T The analysis will be extended to a comprehensive set of samples from additional geographical locations and various years of harvest to test the robustness of the approach.

T The method will be coupled to rapid DNA profiling methods (2) to deliver a faster, cost-effective method for salt bacterial ecology analyses (see Fig. 5).

Results

Material and method

Discussions & perspectives References • (1) Determination of speciality food salt origin by using 16S rDNA fingerprinting of bacterial communities by PCR-DGGE: An application on marine salts produced in solar salterns from the French Atlantic Ocean. Dufosse L., Donadio C., Valla A., Meile J.C., Montet D. Food Control, 32, 2, 644-649 (2013) • ( 2 Determination of specialty food salt origin by using 16S rDNA fingerprinting of bacterial communities PECIALTY salt producers intend to access Protected Geographical Indication (PGI) status in order to protect and value coarse salt, ground (fine) salt and salt flower. The PGI associates a product with a region, to confirm its authentic origin. The first PGI obtained by marine salt producers was those of Guérande (France) in 2012. In order to further characterize and associate a salt product with its region of production, we searched for a microbial signature that could be rapidly detected at the molecular level. To this end, bacterial communities of salts from different French Atlantic coast locations were analyzed and compared. The 16S rDNA fingerprinting method used provides an overview of the diversity of bacteria by detecting both cultivable and noncultivatable germs in a given ecosystem. Our results showed that it is possible to statistically link the bacterial ecology of salts and its geographical origin.

T DGGE patterns showed variations between salt samples, exhibiting 10-20 discrete bands with various intensities (Fig. 3) T Factorial analysis (PCA) was used to describe most (>63%) of the variation in the dataset and showed that the bacterial ecology of salt samples tend to vary according to the geographical origins of salts (Fig. 4).

T The five DNA markers sequenced correspond to halophilic or halotolerant bacterial species previously isolated from marine or saline samples (see Fig. 3). The conference programme will provide a balance of science together with its practical application within the agri-food sector. An international audience of scientists, policymakers and industry representatives will share their research, knowledge and expertise, discussing the key topics relating to the challenges facing the world today in maintaining and improving the safety and integrity of the food we eat. Delegates will be informed of key developments toward providing the world's growing population with a sustainable, safe and secure supply of high quality food.

the conference is organised around three core themes:

• Reviewing recent progress in delivering safe and authentic food to the consumer • Identifying the greatest current and emerging threats to the integrity of the agri-food supply

• Delivering new analytical means of verifying the integrity of the agri-food supply chain Among the highlights of the conference will be a major debate on the issues pertaining to the introduction of GM feeds, crops and foods into Europe. Experts will speak for and against the motion that 'GM crops are a safe and important means of improving food security in Europe'.

The conference will also host an Artisans' Market. Housed directly adjacent to the main conference centre, I invite you to visit the market, to sample just some of the excellent food grown in Northern Ireland and meet the people who produced it.

The conference will also provide ample opportunity for interaction with colleagues from around the world both during the poster displays, workshops and roundtable discussions, together with social events. The conference dinner will take place in Titanic Belfast, an impressive building located right beside where the famous ship was constructed.

I am confident that the conference will be both an informative and an enjoyable experience and I look forward to seeing you all.

Professor chris elliott

Chair of the Organising Committee Throughout the 20th century, Queen's has continued to expand and develop. It has become one of the most respected universities in the British Isles, and its research tradition has gained it an international reputation. Queen's was accepted to join the elite Russell Group of UK universities committed to maintaining the highest standards of research, education and knowledge transfer.

The Institute for Global Food Security based at Queen's University Belfast conducts cutting edge research, developing robust techniques to safeguard the food supply. Working with colleagues across the globe, the Institute aims to play an important role in delivering food security, not only locally but on a global scale, to provide the world's growing population with a sustainable, safe and secure supply of high quality food. safefood safefood is the all-island consumer body established in 1999 to promote best practice in food safety and healthy eating across the food chain in the Island of Ireland. safefood provides independent research, delivers consumer campaigns and collaborates with partners to contribute towards public health and well-being.

In 2011, safefood established seven new Knowledge Networks that are creating linkages between food safety professionals on the island of Ireland. The Networks are a forum for knowledge and information exchange on specific mircobiological and chemical food safety topics. The networks foster interaction and collaboration, and assist professionals within the food sector meet new and emerging challenges with an overall aim of ensuring that consumers can continue to have confidence in the food that they eat.

Organising

  ) High Resolution Melt analysis for rapid comparison of bacterial community composition. Hjelmsø MH, Hansen LH, Baelum J, Feld L, Holben WE, Jacobsen CS. Appl Environ Microbiol. 2014 Mar 7. PMID: 24610853 Conception: CIRAD, Martine Duportal, April 2014 -Photos: © J.-C. Meile

Figure 1 .

 1 Figure 1. Manual harvesting of specialty marine salt (fleur de sel) in Saint-Armel solar ponds (France).

Figure 4 .Figure 5 .

 45 Figure 4. Factorial variance analysis of bacterial (16S rDNA) DGGE patterns of salt samples of four different geographical origins.

Figure 3 .

 3 Figure 3.PCR-DGGE band patterns of bacterial 16S rDNA of salt samples of four different geographical origins. Identification of DNA bands : Pseudomonas halophila (1) ; Gracilomonas tropica (2) ; Balneola vulgaris (3) ; Persicobacter diffluens (4) ; Halanaerobium saccharolyticum (5).

Figure

  Figure 2.Geographical localisation of sampling sites in France.

  global Food securityQueen's University Belfast has a proud academic tradition stretching back over 160 years from its establishment by Queen Victoria in 1845 as one of the three Queen's colleges in Ireland. It received its Royal Charter from King Edward VII in 1908, becoming an independent university in its own right.

  day tWo 9 th apriL 2014 09:00-09:10 Welcome professor Chris elliott, QUB 09:10-12:00 QsaFFe raman Platform workshop david Keir Building, room 0g/336 09:10-12:00 early stage researcher presentations Whitla hall 09:10-09:20 the effect of product risk perceptions and risk attitudes on canadian consumers' preferences for traceability method anahita hosseini Matin, University of alberta 09:20-09:30 Detection of game meat adulteration in foods by real-time Pcr assays Barbara druml, austrian agency for health and Food safety 09:30-09:40 comparative analysis of the microbial ecology of organic and conventional foods Céline Bigot, Cirad 09:40-09:50 Development and application of an exact mass lc-Hrms/ms library for the screening of mycotoxins and other fungal metabolites in food and feed elisabeth Varga, University of natural resources and Life sciences, Vienna (BoKU) 09:50-10:00 setting standards for the development of a sustainable groundnut value chain in malawi gretta Fitzgerald, University College Cork 10:00-10:10 recombinant antibody fragments for mycotoxin analytics henri arola, Vtt technical research Centre of Finland 10:10-10:20 Detecting adulterations of nutmeg with non-volatile Dims analysis isabelle silvis, Wageningen University 10:20-10:50 break 10:50-11:00 modelling of topoisomerase i poison activity by alternariol and derivatives. a fast in silico procedure to discover new potential poisoning mycotoxins Luca dellafiora, University of parma 11:00-11:10 Development and validation of a Quechers based liquid chromatography tandem mass spectrometry method for the determination of multiple mycotoxins in spices pratheeba yogendrarajah, ghent University 11:10-11:20 non-targeted proteomic plasma profiling to screen for glucocorticoid administration in bovines ruth Kinkead, Queen's University Belfast 11:20-11:30 Phycotoxin analysis of european water samples sara Mcnamee, Queen's University Belfast 12:00-13:30 lunch and manufacturer exhibition Marquee (front lawn) 15:50 a global perspective on food fraud prevention dr John spink, Michigan state University 15:50-16:20 Process traceability from farm to fork -technical, commercial and legislative feasibility professor robert newman, University of Wolverhampton 16:20-16:40 research initiatives to support the authenticity of european food Mr paul Brereton, Fera 16:40-17:00 state-of-the-art, challenges and authentication of amazonian agro-food products: outlines of a one-year perspective study dr Vincent Baeten, CraW

  theme -new analytical means of verifying the integrity of the agri-food supply chain Whitla hall 09:10-09:40 antimicrobial resistance a modern day public health challenge and the role of surveillance as an important tool to support control measures professor séamus Fanning, University College dublin 09:40-10:00 cost effective serotyping of salmonella enterica to communicate pidemiological trends across continents dr Jean guard, Us department of agriculture 10:00-10:20 break 10:20-10:50 new Hrms-based fingerprinting strategies enabling traceability/authentication of herbs and spices professor dr Jana hajšlová, institute of Chemical technology, prague 10:50-11:10 Design and demonstration of a high throughput Dna tracking system for genetic improvement and brand verification in the canadian beef industry Ms Kajal devani, Canadian angus association 11:10-11:30 creation of a biological barcode to trace the origin of food using their microbial ecology dr didier Montet, Universite Montpellier 11:30-12:00 recent developments in analytical methods for detecting emerging hazards professor Bruno le Bizec, French national reference Laboratory (LaBerCa)

-21:00 Pre-event registration (light refreshments served)

  Committee Chair: Chris Elliott Members: Ling Bai, Katrina Campbell, Andrew Castles, Simon Haughey, Michael Hills, Owen Kavanagh, Terry McGrath, James McIntosh, Mark Mooney, Joyce Watterson

	event Programme
	committees
	International Scientific Committee
	Paul Brereton, United Kingdom	Gary Kearney, Ireland
	Drew Cannavan, Austria	Lujia Han, China
	Martin Danaher, Ireland	Jana Hajšlová, Czech Republic
	Stacey Degrasse, United States	James Lindsay, United States
	Chris Elliott, United Kingdom	Michel Nielen, Netherlands
	Monday night registration
	18:30great hall, Lanyon Building
	day one 8 th apriL 2014
	08:00-09:00 registration

09:00-09:15 Welcome address professor Chris elliott, Queen's University Belfast Whitla hall 09:15-15:00 theme -current and emerging threats to the integrity of the agri-food supply Whitla hall 09:15-09:45 the major food safety issues in china professor Junshi Chen, China national Center for Food safety risk assessment 09:45-10:05 the problem with rice professor andy Meharg, Queen's University Belfast 10:05-10:30 break 10:30-11:00

Deadly fraud -food allergen substitution in the food chain Mr

Michael Walker,

Debates on genetically modified crops in the context of sustainable development dr

Ksenia gerasimova, University of Cambridge 11:10-11:40

Formation of the institute of Food safety, integrity and Protection

		Mr graham Jukes oBe, Chartered institute of environmental health
	11:40-12:10	aflatoxins in feed and milk dr Carsten Fauhl-hassek,Bfr
	12.10-13.30	lunch, manufacturer exhibition, northern ireland food artisan market	Marquee (front lawn)
		Poster exhibition	Whitla hall
	12:30-13:30 Workshop	Bell Lecture theatre
		Bringing ion Mobility to the Masses (Waters)	(physics Building)
	13:30-13:50 exposure assessment of cattle to plants producing toxins via roughages
		dr Leo van raamsdonk, riKiLt
	13.50-14.10	a

new analytical approach for the detection of palm oil in vegetable oil blends

dr tassos Koidis, Queen's University Belfast 14:10-14:30 How to measure nanoparticles size distribution in food and consumer products dr Luigi Calzolai, JrC 14:30-15:00 the strategy of Dg sanco against fraud Mr Ladislav Miko, dg sanCo CaMpUs Map 2nd food integrity & traceability conference 2014 6

17:20 theme -recent progress in delivering safe and authentic food to the consumer

	event Programme
	17:00-17:20 Food fraud -monitor, deter, detect, disrupt and prevent Mr peter Whelan, Fsai
	15:20-Whitla hall
	15:20-15:50	enforcing the consumer's right to be stupid
		professor peter shears, plymouth Law school and Freelance Journalist/tV presenter
	15:50-16:20	Food fraud -a government perspective dr Lucy Foster, deFra
	16:20-16:40	a UK
		2nd food integrity & traceability conference 2014	7

based study on the monetary value of animal health and welfare standards, safety and traceability of beef

dr Marco Boeri, Queen's University Belfast 16:40-17:00 infrared spectroscopy applied to a minced beef adulteration professor gerry downey, teagasc 17:00-17:20

rFiD technology and smart phones will bring the traceability and authentication of food products to the consumer dr

	day tWo 9 th apriL 2014 (cont)
	12:30-13:30	Workshop 1 -
		Mira trebar, University of Ljubljana
	17:20	close
	19:00-23:00 Drinks reception, followed by conference dinner	titanic Belfast
		titanic Belfast is the most popular tourist attraction in northern ireland

get published: How to improve the chances of your paper being accepted

			peter Froggatt Centre
		Ms rupal Malde, elsevier publisher for Food science	room 02.025
		Workshop 2 -Pcr (r-biopharm rhone) workshop	Bell Lecture theatre
	13:30-15:00	gm Debate	Whitla hall
		chair ella Mc sweeney, radio and television presenter and producer for rtÉ
		Pro-gm	anti-gm
		Mr owen Brennan, Chairman and Chief	dr John Fagan, Chief executive
		executive of devenish group	officer of annapurna global inc.
		professor Klaus ammann, professor emeritus	dr Michael antoniou, Lecturer in Molecular
		of Biodiversity at the University of Bern	genetics at Kings College London

Ready-to-eat (RTE) foods can be readily consumed with minimum or without any further preparation; their processing is complex-involving thorough decontamination processes-due to their composition of mixed ingredients. Compared with conventional preservation technologies, novel processing technologies can enhance the safety and quality of these complex products by reducing the risk of pathogens and/ or by preserving related health-promoting compounds. These novel technologies can be divided into two categories: thermal and non-thermal. As a non-thermal treatment, High Pressure Processing is a very promising novel methodology that can be used even in the already packaged RTE foods. A new "volumetric" microwave heating technology is an interesting cooking and decontamination method directly applied to foods. Cold Plasma technology is a potential substitute of chlorine washing in fresh vegetable decontamination. Ohmic heating is a heating method applicable to viscous products but also to meat products. Producers of RTE foods have to deal with challenging decisions starting from the ingredients suppliers to the distribution chain. They have to take into account not only the cost factor but also the benefits and food products' safety and quality. Novel processing technologies can be a valuable yet large investment for several SME food manufacturers, but they need support data to be able to make adequate decisions. Within the FP7 Cooperation funded by the European Commission, the STARTEC project aims to develop an IT decision supporting tool to help food business operators in their risk assessment and future decision making when producing RTE foods with or without novel preservation technologies. The determination of geographical origin is required for the traceability system of food products. One way of tracing the source of a product is to analyse the bacterial communities present on the food samples. For this purpose, molecular techniques (such as PCR-DGGE) employing 16S rDNA profiles were used to detect variations in bacterial community structures of salts from various regions. Statistical analyses of rDNA profiles revealed that distinct microbial communities were detected. The profiles of salt bacteria from different producing areas were different and specific for each location and could be used as a bar code to certify the geographical origin of salts. These profiles could serve as specific markers for a specific location. This method is proposed as a new traceability tool which provides salts with a unique bar code that permits to trace back salts from store shelves to their original location of production. The Ins tute for Global Food Security and safefood are delighted to announce a major interna onal conference on food safety, to be held at Queen's University Belfast (8th-10th April 2014).

Determination of specialty food salt origin by using 16s rDna fingerprinting of bacterial communities

The ability to protect the integrity of the food supply chain is a massive challenge but one which is of the utmost importance to protect the consumer. The conference to be held in Belfast will concentrate on three key themes:

1) Reviewing recent progress in delivering safe and authen c food to the consumer 2) Iden fying the greatest current and emerging threats to the integrity of the agri-food supply 3) Delivering new analy cal means of verifying the integrity of the agri-food supply chain As a major part of this conference a debate on the issues pertaining to the introduc on of GM feeds, crops and foods into Europe will be held. Experts will speak for and against the mo on that 'GM crops are a safe and important means of improving food security in Europe'.