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Development of a Human Whole Stool Reference Material Certified for its Metabolomic Components: A Scoping Workshop

September 12, 2019

Gaithersburg, MD, USA

The IAFNS Gut Microbiome Committee is working towards developing a set of Human Whole Stool Reference Materials in collaboration with the National Institute of Standards and Technology (NIST). The goal is to quantify gut microbial metabolites in the material that have been linked to diet and health.

Read more about Development of a Human Whole Stool Reference Material Certified for its Metabolomic Components: A Scoping Workshop

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Each year, the International Association for Food Protection hosts an Annual Meeting, providing attendees with information on current and emerging food safety issues, the latest science, innovative solutions to new and recurring problems, and the opportunity to network with thousands of food safety professionals from around the globe.


IAFNS is supporting three sessions, a roundtable event and three posters at the 2019 IAFP Annual Meeting.


Scientific Sessions:

			Managing Large Multidisciplinary/Multi-Institutional Food Safety Projects - Effectively, Impactfully, and with Integrity
							Expand
		
Monday, July 22, 2019 | 1:30 - 5:15 PM | Ballroom D



Food safety is a complex and multidisciplinary challenge. Therefore, federally-funded food safety projects, and even industry-centered projects, increasingly involve large, multidisciplinary/multiinstitutional collaborative teams. However, very few individuals thrust into these roles have formal education or training in managing such projects. This symposium brings together a unique and diverse cohort of presenters, ranging from an expert on assessing the effectiveness and impact of research collaborations and centers (with experience on multiple food safety project teams) to experienced managers of such projects (in government, academic, and industry) to a representative of the Scientific Integrity Consortium. The speakers will describe measures for evaluating the effectiveness of such largescale collaborations, identify common features of successful collaborations, share best practices for forming and managing such teams, and outline essential foundational principles for ensuring the quality and integrity of the resulting research. A panel discussion is included to maximize opportunities for attendee interaction with the multiple perspectives provided by the speakers. After this session, attendees will have a better appreciation on how to play together well in the research sandbox.


Conveners: Bradley Marks, Michigan State University; Kendra Nightingale, Texas Tech University; and Isabel Walls, USDA NIFA


Scholarly Assessment of Large Scholarly Collaboration: Measures of Effectiveness and Impact

Denis Gray, PhD, North Carolina State University
Managing Government-Academic-Industry Collaborations

Kimberly Cook, PhD, USDA ARS
Lessons Learned from Managing NoroCORE, a Large USDA-CAP Project

Lee-Ann Jaykus, PhD, North Carolina State University
Managing Food Safety Projects Across Multiple Boundaries - Internally and Externally

Edith Wilkin, PhD, Leprino Foods
Report from the Scientific Integrity Consortium: Principles and Best Practices for Scientific Integrity

Linda Harris, PhD, University of California, Davis

This session is supported by the IAFNS Food Microbiology Commitee.

			The Mitigation and Regulation of Heat-Formed Substances Produced in Foods During Cooking: What are the Unintended Consequences on Microbial Safety and Public Health? 
							Expand
		
Tuesday, July 23, 2019 | 10:45 AM - 12:15 PM | M107


A growing field in food safety is the focus on the potential risk of heat-formed substances produced during cooking. Compounds that are known as human health hazards are being increasingly identified as heat-formed substances present in food. Two prominent examples of this are acrylamide and furfuryl alcohol, both of which are present in significant amounts in a wide array of foods. This session will help inform how the risk assessment process of heat-formed substances can incorporate the benefits of cooking and cooked food. It will highlight the genetic changes that allowed humans to consume cooked food. The session will then explore the unintended consequences in mitigating heat formed substances, such as introducing microbial hazards. It will address how to assess and communicate these risks to food processors and consumers. The potential impact and implications on the food industry and, ultimately, the end consumer, of using current approaches to assess the potential public health impact of compounds formed during routine cooking of food will be debated.


Convener: Steven Hermansky, PharmD, PhD, DABT, ConAgra Brands


Genetic Evidence of Human Adaptation to a Cooked Diet and its Role in Human Health and Food Safety - Video not available

Steven Hermansky, PharmD, PhD, DABT, ConAgra Brands
Balancing Microbial Food Safety Risks with Mitigating Heat-Formed Substances in Foods - Video not available

Scott Hood, PhD, General Mills
The Need for a Holistic Toxicological Assessment of Heat-formed Substances within A Food Matrix -Video

Michael Dourson, PhD, DABT, FATS, FSRA, Toxicology Excellence for Risk Assessment

This session is supported by the IAFNS Food and Chemical Safety Committee.

			Let's Hear from Next Generation Food Safety Scientists on Pathogen Behavior in Ready to Eat Foods
							Expand
		
Wednesday, July 24, 2019 | 1:30 - 3:30 PM | Ballroom E



A current research collaboration between Health Canada, the University of Guelph and North Carolina State University is investigating the survival and inactivation of Listeria monocytogenes, Salmonella, and foodborne viruses during the storage of low moisture foods. This is a wide-ranging research consortium funded by the IAFNS Food Microbiology Committee and includes a number of developing research scientists who will also present their findings. The IAFNS Food Microbiology Committee is committed to proactively improving the understanding and control of microbial food safety hazards to enable scientifically informed decision making. The Committee achieves its mission by funding research that is conducted at institutions who also train the next generation of food safety scientists.


Ready-to-eat low moisture products such as nuts, dried fruits, cereal products, and chocolate are often ingredients used in the manufacturing of many food products. They carry significant potential for the amplification of outbreaks and recalls over a wide variety of products. The research consortium represented by this next generation of food safety experts is studying several aspects of pathogen behavior in low moisture ready-to-eat foods and goes beyond traditional thermal mitigation strategies.


Conveners: Laurie Post, PhD, Deibel Labs; Edith Wilkin, PhD, Leprino Foods


Survival, Inactivation and Detection of Foodborne Viruses During Long Term Storage in Chocolate, Pistachios and Cornflakes

Neda Nasheri, PhD, Health Canada
Survival and Virulence of L. monocytogenes During Storage on Low Moisture Foods and Characterization of the Low Moisture Foods Microbiome

Vivian Ly, MSc candidate, University of Guelph
Nontraditional Decontamination Methods for Salmonella Reduction in Dried Fruits and Cereals

Kayla Murray, PhD candidate, University of Guelph
Identification of Molecular Mechanisms Mediating Long-Term Survival of Salmonella in Pistachios, Dried Apples, and Cornflakes

Victor Oladimeji Jayeola, PhD candidate, North Carolina State University

This session is supported by the IAFNS Food Microbiology Committee.

	
Roundtable Event:

			Is It Time for Food Safety Performance Standards Since Zero Risk Is Not an Option?
							Expand
		
Monday, July 22, 2019 | 10:45 AM - 12:15 PM | Ballroom E



Food safety systems rely on verification activities to determine if the system is working as designed and validated. Microbiological performance standards can be used to verify if a processing system is adequately controlling a specific hazard. Performance standards should be set to protect public health. Sampling protocols and microbiological testing methods must be appropriate for the food being tested. In the US poultry industry, performance standards have been in place to measure the prevalence of Salmonella. Over time, the performance standards have changed to reflect the improved conditions in the industry. Prevalence based performance standards may work for other product categories, especially in dry products of raw agricultural products such as wheat flours and the produce area especially for frozen fruits and vegetables. This roundtable discussion will explore the current and potential future uses of performance standards in foods where it is not reasonable to expect zero presence of pathogens.


Convener: Christina Stam, PhD, Kraft Heinz

Panelists:

Craig Hedberg, PhD, University of Minnesota

Candace Doepker, PhD, ToxStrategies

Angie Siemens, PhD, Cargill

Scott Hood, PhD, General Mills

Donna Garren, PhD, American Frozen Food Institute

This roundtable event is supported by the IAFNS Food Microbiology Committee.

	
Poster Presentations:

A Novel Simulation Approach to Improving the Effectiveness of Sampling for Bulk Food Products - Video

Eric Cheng, University of Illinois | P1-124 | Monday, July 22, 8:30am - 6:15pm
Global Gene Expression Analysis of Salmonella Contaminating Low-Moisture Foods - Video

Victor Oladimeji Jayeola, North Carolina State University | P1-201 | Monday, July 22, 8:30am - 6:15pm
Prevalence and Characteristics of Selected Foodborne Bacterial Pathogens in Post-Hurricane Florence Floodwaters - Video

Jeff Niedermeyer, North Carolina State University | P3-161 | Wednesday, July 24, 8:30am - 3:30pm

	
Learn more about the IAFP Annual Meeting here.



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									Overview			
					
					
					
				Overview
							
The IAFNS Mid-Year Meeting combines presentations on topics of current interest with reports on progress within the organization's new and ongoing programs. The 2019 Mid-Year Meeting will be held on Tuesday, 25 June 2019.


This year's program will address the impact of deep and prolonged space travel on human physiology and technologies for developing a safe and nutritious food supply in space. The program also features top speakers to discuss emerging science on food waste and environmental sustainability, risk assessment and bias reduction tools for scientific research.

				Registration
							
Register early to secure your spot at the IAFNS Mid-Year Science Program. This event is open to the public and space is limited.


Registration Rates:







Early Bird (through 26 April)
Regular Rate




Students
$50
$75




Academic
$100
$150




Government
$0
$0




Non-Profit
$150
$200




Private
$200
$250






 

				Location
							
The 2019 IAFNS Mid-Year Science Program will be held at:

Key Bridge Marriott

1401 Lee Highway

Arlington, Virginia 22209

				Accommodations
							
A group rate of $229/night (plus tax) is available at the Key Bridge Marriott for IAFNS Mid-Year Science Program attendees. To secure this rate, attendees must make their accommodations by Friday, May 31st 2019.

Key Bridge Marriott

1401 Lee Highway

Arlington, Virginia 22209


 

			
							View all Scientifc Presentation Videos
					
	
Scientific Presentations:


Films from the Future: Technology and Morality in the Sciences

Andrew Maynard, PhD, Arizona State University
Methods, Technologies & Requirements for Developing a Safe, Nutritious & Palatable Food System in Space

Grace Douglas, PhD, NASA
Nutritional Requirements for Space Explorers

Scott Smith, PhD, NASA
Considerations for Food Production and Life Support in Space

Michael Dixon, PhD, University of Guelph
Relationship Between Food Waste, Diet Quality & Environmental Sustainability

Zach Conrad, PhD, MPH, College of William & Mary
Impact of Environmental Microbes on Listeria and Salmonella 

Chuck Czuprynski, PhD, UW Food Research Institute
Dietary Effects on Host Metabolism and Health: Role of the Gut Microbiota? (Video not available)

Kelly Swanson, PhD, University of Illinois Urbana-Champaign
New Frameworks & Surrogate Approaches to Risk Assessment

Thomas Hartung, MD, PhD, Johns Hopkins
Benefits of More Transparent Research Practices and Bias Reduction Tools

David Mellor, PhD, Center for Open Science
Update on IAFNS Assembly on Scientific Integrity (Video not available)

John Erdman, PhD, University of Illinois at Urbana-Champaign



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Past Events

Food for Health Workshop – 2019 Canadian Nutrition Society Annual Meeting

May 2, 2019

Niagara Falls, Ontario

The Food for Health Workshop is an annual pre-conference event hosted by the Canadian Nutrition Society and IAFNS. The workshop aims to bring together representatives from across the nutrition spectrum to engage in solutions and actions that aim to improve the health of Canadians. The 2019 Food for Health Workshop will focus on Technology at the Interface between Food and Health.

Read more about Food for Health Workshop – 2019 Canadian Nutrition Society Annual Meeting

IAFNS 2019 Food Packaging Conference: Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials

April 2, 2019 – April 3, 2019

Washington, DC, USA

IAFNS is hosting the 2019 Food Packaging Conference: Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials on April 2nd-3rd, 2019. The global two-day conference will bring together international and national experts from academia, government, industry and NGOs to share about toxicology, risk assessment and regulatory science as they relate to food packaging.

Read more about IAFNS 2019 Food Packaging Conference: Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials

AAAS 2019 Annual Meeting

February 14, 2019 – February 17, 2019

Washington, DC, USA

In this session, speakers will summarize the principles and best practices for scientific integrity, give context to their development and the recommended actions and next steps that will help implement them, and provide intriguing case studies that are relevant to attendees.

Read more about AAAS 2019 Annual Meeting

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									About			
					
					
					
					
					
					
					
				About
							
IAFNS is hosting the 2019 Food Packaging Conference: Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials at The Westin Washington, D.C. City Center on April 2nd-3rd, 2019. The global two-day conference will bring together international and national experts from academia, government, industry and NGOs to share about toxicology, risk assessment and regulatory science as they relate to food packaging.


View presentation videos from this event.

				Day 1
							


WordPress Tables

				Day 2
							


WordPress Tables

				Speaker Abstracts
							
				Registration
							
Register by the Early Bird Deadline and save!











Regular & On-Site:








 16 Mar 2019 - 3 Apr 2019




Industry/For-Profit
$600
$700




Government/Academia/Non-Profit*
FREE
$300




Student/Post Doc*
FREE
$300





Breakfast (2), lunch (2) and a reception are included with registration.

*Capacity is limited. Register early!
				Hotel
							Accommodations

We have secured a room block at The Westin Washington, DC City Center, the venue for the 2019 Food Packaging Conference, with a nightly rate of $279, exclusive of state and local taxes. The room block ends 11 March 2019 but we recommend that you make your reservation in advance as space fills quickly. After you have successfully registered for your room you will receive an email confirmation. Please click here to reserve your room.
Hotel Address:

The Westin Washington, D.C. City Center

1400 M St. NW

Washington, DC 20005
				Travel
							
Air Travel:

Washington, DC is located near three major airports: Ronald Reagan Washington National Airport (DCA), Dulles International Airport (IAD), and Baltimore/Washington International Airport (BWI). Reagan National Airport is located closest to DC and is accessible via its own Metro stop on the Blue and Yellow lines. If commuting to The Westin via Metro from DCA, hop on the blue line at the Ronald Reagan Washington National Airport Metro Stop and get off at McPherson Square (7 stops). You can also take a taxi, Uber or Lyft into DC. This will cost around $15-$25.

Dulles Airport is located 26 miles outside of DC in Virginia. To get downtown you can take a taxi, shuttle, Uber or Lyft. A taxi to DC will cost around $60-$70. BWI is the furthest but may offer better flight deals. All three airports offer domestic and international flights daily.


Metro:

Metro is the most convenient way to get around DC. This public transportation system consists of six color-coded lines: Red, Blue, Orange, Silver, Green, and Yellow that are connected to each other via transfer stations. To ride Metro you must pay via a SmarTrip card which can be purchased at any Metro station with cash or credit. Most fares range from $2.25 - $6 per trip. Metro runs from 5 a.m. to midnight on weekdays and from 7 a.m. to midnight on weekends. The closest Metro stop to the conference venue is McPherson Square, accessible via the orange, silver, and blue lines. Click here for more information about Metro.
Taxi:

Another way to travel in DC is by taxi. There are many and all accept cash, credit and debit cards.
Uber/Lyft:

To travel by uber or Lyft, download the app onto your smartphone and you can begin requesting a ride by entering the address of your destination.
DC Circulator:

The DC Circulator travels along six specific routes and is affordable at just $1 per ride.
				International
							

When traveling to the 2019 Food Packaging Conference, the U.S. may require visitors to obtain a visa. This process can take a few weeks to several months to complete, so please be sure to apply early. For more information about your country's visa requirements, visit the U.S. State Department website for the latest information when planning your trip.




IAFNS can provide a formal invitation letter to assist with the visa submission process. Please contact Angela Roberts (angelar@iafnsconnect.wpengine.com) to request a letter.

	
Contact Us:

	
Discover DC:

									Plan your trip			
					
					
					
					
					
				Plan your trip
							
				Cherry Blossoms
							
Depending on the weather, the beginning of April is usually around the time cherry blossom trees reach peak bloom in DC. Check out the beautiful pink and white sights on the Tidal Basin.


If you're taking the Metro, use the Blue, Orange or Silver lines and exit at the Smithsonian stop. From there, it's a 10-15 minute walk to the Tidal Basin Welcome Area located at 1501 Maine Avenue SW. If you are taking the Metrobus, the 32, 34 or 36 routes will drop you off at the National Mall.


				Free Attractions
							
There are plenty of free attractions in Washington, DC:

National Museum of American History

Korean War Veterans Memorial

National Museum of the American Indian

Vietnam Veterans Memorial

Anderson House

Arlington National Cemetery

National World War II Memorial

Smithsonian National Portrait Gallery

United States Holocaust Memorial Museum

National Air and Space Museum

Smithsonian National Museum of African American History and Culture

National Gallery of Art
				Downtown DC
							
Check out our top picks:

White House

National Mall and Memorial Parks

United States Capitol

Ford's Theatre

United States Botanic Garden
				Beyond the National Mall
							
Check out these 20 cool museums beyond the National Mall.

				Restaurants
							
There are plenty of restaurants within walking distance of the hotel:

0.1 miles from hotel:

Lincoln

West Wing Café Thomas Circle

10 Thomas Restaurant

Stans Restaurant and Lounge
0.2 miles from hotel:

Quill

The Pig

Baan Thai

B Too

&pizza

Churchkey

Birch and Barley

Elizabeth's Gone Raw

Siren

 



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