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A Collaboration between the IAFNS Technical Committees on Food Microbiology and Sodium View the Published Workshop Proceedings
Workshop Summary
Extensive debate continues on how to lower sodium intakes of the population given that previous campaigns, related to labeling and education, have had minimal impact. The workshop objective was to connect the dots with the nutrition and public health community on why sodium reduction has been so challenging due in large part to the variety of microbial and functional roles sodium plays across different food categories. The workshop provided greater knowledge and appreciation of these challenges. The workshop broadened the dialogue and presented what we have learned in the last 5 years since the release of the Institute of Medicine’s Strategies to Reduce Sodium Intake in the United States Report about the functional challenges with sodium reduction. Speakers included the USDA Undersecretary and Chief Scientist Catherine Woteki, PhD, and FDA Office of Food Additive Safety scientist, Kasey Heintz, and experts from the Monell Institute, academia, and industry. The workshop provided an opportunity for nearly 75 experts including microbiologists, food scientists, public health professionals, and nutritionists to come together and discuss current initiatives, potential technologies, and how their challenges vary between sectors. Attendees included experts from FDA, USDA, CDC, NIH, Health Canada, the New York City Department of Health, Institute of Medicine Food & Nutrition Board, American Heart Association, Academy of Nutrition and Dietetics, Institute of Food Technology, among others. The recommendation from the nutrition community has been to lower sodium in incremental steps so better taste acceptance is achieved in the lower sodium product. However, from a microbial food safety perspective, small changes in a product’s formulation requires that a new process validation is undertaken by the manufacturer for the new product formulation which requires sufficient time and resources depending on the product category. Discussion focused on the challenges faced when reducing or replacing sodium in foods, including technical challenges such as flavor profiles, unwanted chemical reactions and changes in texture; microbiological challenges such as decreasing water activity and reducing growth of pathogens and food spoilage organisms; and regulatory challenges and implications associated with replacing sodium chloride. Questions raised during the workshop wondered if consumers are willing to accept shorter shelf life for lower sodium levels and if an unintended consequence is increased food waste? In the effort to safely reduce sodium, the experts made recommendations on where scientific research is needed in order to make recommendations leading to improved public health. The workshop provided an outline of potential next steps in how to approach this enormous public health challenge in a systematic manner. With such a complex task at hand, even small steps are incredibly important and are the most realistic way to make progress.
Videos and Presentations
IAFNS experienced technical difficulties with the audio of the some of the presentations filmed during the workshop. The audio has been edited to elevate the quality as much as possible, but we apologize for any difficulty you have in hearing the presentations. Introductory Remarks from Moderators Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia Sodium Reduction – A Practical Path Forward Kasey Heintz, FDA CFSAN USDA Catherine Woteki, USDA
Non-Microbiological Functional Roles of Sodium in Food
Introduction to Functional and Quality Applications of Sodium Kathy Groves, Leatherhead Food Research Texture/Mouthfeel in Grain Products  Janice Johnson, Cargill, Incorporated Salt Taste and Substitutes Paul Breslin, Monell Institute Regulatory Considerations (Claims / Standards of Identity) Kantha Shelke, Corvus Blue Case Study: Soup Patricia Zecca, Campbell Soup Company Case Study: Regulatory and Policy Considerations of Sodium Reduction in Dairy Foods Edith Wilkin, Leprino Foods Co. Case Study: Salt Substitutes Janice Johnson, Cargill, Incorporated Discussant Panel Moderated by Kathy Groves, Leatherhead Food Research
Microbiological Roles of Sodium in Food
Introduction: Salt and Sodium Preservatives for Microbiological Stability Michael Doyle, University of Georgia Processed (Cured and Deli) Meats  Jeff Sindelar, University of Wisconsin-Madison Microbial Considerations in Reduced Sodium Cheese and Other Dairy Products Kathleen Glass, University of Wisconsin-Madison Functional Role of Sodium in Refrigerated Dough and Refrigerated Dough Spoilage and Waste Dave Domingues, General Mills Inc. Case Study: Meat Peter Taormina, Smithfield Foods Case Study: Cheese/Dairy Bill Graves, National Dairy Council Discussant Panel Moderated by Michael Doyle, University of Georgia Closing Remarks Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia

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									About			
									Day 1			
									Day 2			
									Speaker Abstracts			
									Registration			
									Hotel			
									Travel			
									International			
				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
							

Keynote: 
Science Denial & The Future of Food 
Roxi Beck, Center for Food Integrity, USA - Bio | Video
Session I: Analytical Testing and Migration Assessments/Modeling 
Analytical Battery Testing Development for Generic Food Packaging Migration Study 
Thomas Hartman, PhD, Rutgers University, USA - Bio | Video
Trends in Heavy Metal Content for Recycled Polyethylene Terephthalate (RPET) Food Packaging Between 2010 and 2018 
Keith Vorst, PhD, Iowa State University, USA - Bio | Video
Determination of Phthalates in Foods and Food Packaging 
Katherine Carlos, PhD, US Food and Drug Administration - Bio | Video not available
Looking Beyond the Lamppost: High Throughput Measurement and Modeling for Chemical Prioritization 
John Wambaugh, PhD, US Environmental Protection Agency - Bio | Video
Session II: Exposure and Toxicology Assessments 
Characterization of Genotoxicity and Endocrine Activity of Food Contact Materials by in vitro Bioassays 
Christian Kirchnawy, PhD, OFI Technologie & Innovation GmbH, Austria - Bio | Video
Application of an Extended Decision Tree for the Safety Assessment of Food Packaging Materials 
Tim Adams, PhD, US Food and Drug Administration - Bio | Video
Reevaluation of FDA’s Packaging Factors Used to Calculate Consumer Exposure to Food Contact Substances in Food Packaging Materials 
Jessica Cooper, PhD, US Food and Drug Administration Bio | Video
Exposure and Risk Assessment of Printing Inks Used in Packaging Under California Proposition 65 
Sneha Bhatia, MS, Sun Chemical Corporation, USA - Bio | Video
WordPress Tables

				Day 2
							

Keynote: 
Suzanne Fitzpatrick, PhD, US Food and Drug Administration - Bio | Video
Session III: Risk Assessment and Regulatory Science Interpretation 
Challenges in Safety Evaluation of Food Contact Materials in Europe 
Cristina Nerín, PhD, University of Zaragoza, Spain - Bio | Video
Dietary Exposure and Toxicological Review of Epoxidized Soybean Oil (ESBO) from Use in Food-Contact Materials 
LaShonda Cureton, PhD, US Food and Drug Administration - Bio | Video
Chemicals in Plastic Packaging: Prioritization of Hazardous Substances 
Jane Muncke, PhD, Food Packaging Forum, Switzerland - Bio | Video
Realistic Intake Assessment and Fully Informed Hazard and Risk Assessment: From Monomers to NIAS 
Mitchell Cheeseman, PhD, Steptoe and Johnson, USA - Bio | Video not available
Closing Remarks: From Packaging Safety Exposure Modelling to a Decision Support System for Food Packaging Innovation – including Safety and Environmental Assessment (GLOPACK) 
Cronan McNamara, MSc, Creme Global, Ireland - Bio | Video
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			
									Cherry Blossoms			
									Free Attractions			
									Downtown DC			
									Beyond the National Mall			
									Restaurants			
				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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