Spoilers Trilogy #1 - Who are the "real" spoilers in Food? Impacts on Safety, Shelf Life & Consumer Behavior

Spoilage microorganisms are often underestimated - but their impact on food quality, shelf life, safety and consumer trust is significant. In this first session of our Spoilers Trilogy, we take a closer look at the real "spoilers" in food:  who they are, how they behave, and why the way consumers respond to spoilage matters to the entire industry.

Watch the replay for a 45-minute expert discussion combining academic insight and industrial experience. You’ll learn about the most common spoilage fungi, how they are detected, and the risks they pose. We’ll also explore how consumers typically react when confronted with moldy food—and how these behaviors can influence food safety decisions and waste management strategies. Whether you're in food quality, safety, R&D, or production, this session will give you valuable perspective on managing spoilage across the food chain.

Speakers:

👉 "How can you prevent food waste due to moldy foods in consumer households while ensuring food safety?" with  Ph.D. Professor Monika Coton – Food Microbiology Expert - Professor at ESIAB LUBEM (UR3882) - Brest University, France

👉 "What do we call spoiler?" with Sébastien Manuel – Regional Business Manager EMEA - bioMérieux

💡 Moderator: Guillaume Dancoisne - Business Manager Augmented Diagnostics - bioMérieux