September 10, 2017 – September 13, 2017
Bratislava, Slovakia
2016 Summer Fellow, Agnes Karmaus, will present her work on the evaluation of food-use chemicals in ToxCast.
August 20, 2017 – August 24, 2017
Seattle, WA, USA
2016 Summer Fellow, Alex Turley received an award to present her work on food relevant chemicals in ToxCast at WC10.
July 18, 2017
Arlington, Virgina, USA
The IAFNS mid-year meeting combines presentations on topics of current interest with reports on progress within the organization’s new and on-going programs.
July 9, 2017 – July 12, 2017
Tampa, Florida, USA
IAFNS has a long standing presence at the IAFP Annual Meeting. In 2017, sessions are supported by IAFNS’s Microbiology Committee and Food and Chemical Safety Committee.
June 26, 2017
Las Vegas, US
2017 Institute of Food Technologists Annual Meeting. Changes in the use of high-oleic oils in the U.S. food supply have potential to shift fatty acid intakes in the population.
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The IAFNS Food, Nutrition and Safety Program (FNSP) mid-year meeting combines presentations on topics of current interest with reports on progress within the organization's new and on-going programs. Explore the topics below by accessing the presentation videos.
Food Fraud
Circadian Rhythm
Systems Science
Foodborne Illness
Open Data
Metabolomics
Food Fraud
Food Fraud: A Focus on Prevention
Roy Fenoff, PhD, The Citadel
Circadian Rhythm
Circadian Rhythm in Health and Disease
Satchin Panda, PhD, Salk Institute
Systems Science
Systems Science: The Next Frontier in Food, Nutrition and Health
Bruce Lee, MD, MBA Johns Hopkins University
Foodborne Illness
Estimating Outbreak-Based Foodborne Illness Source Attribution for Four Priority Pathogens
Michael Batz, US FDA
Open Data
Open Data Sets, Transparency and Challenges for the Future
Jennifer Freeman Smith, PhD, Center for Open Science
Metabolomics
Metabolomics for Food Composition and Food Biomarker Analysis
David Wishart, PhD, University of Alberta
Case Examples of Metabolomics Use in Dietary & Nutrition Studies
Susan Sumner, PhD, University of North Carolina Chapel Hill
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IAFNS is sponsoring 4 scientific sessions and 2 posters at the 2017 International Association for Food Protection Annual Meeting. Explore all the presentations below.
Scientific Sessions
Controlling foodborne pathogens
Managing Risk
Debate: Food Safety Perspectives
Chemical & Microbial Risk Assessment
Controlling foodborne pathogens
Battling Bad Bugs: Biological Approaches to Control Pathogens
Monday, July 10, 2017 from 3:30- 5:00 PM
Session Conveners: Isabel Walls, USDA NIFA, and Kendra Nightingale, Texas Tech University
Abstract:
The food industry often relies on physical and chemical interventions to control foodborne pathogens. This session is intended to discuss biological approaches to control foodborne pathogens throughout the food continuum. Topics to be covered include the use of (i) biocontrol of Listeria monocytogenes and Salmonella enterica Serovar Poona on fresh-cut apples with naturally occurring bacterial and yeast antagonists, (ii) probiotics to reduce the load of foodborne pathogens that enter the human food chain and pathogen populations on food and in food processing environments and (iii) bacteriophage to combat bacterial foodborne pathogens. This session will also include discussions on consumer perception and acceptance of these biological approaches to control foodborne pathogens.
Biocontrol of the Food-Borne Pathogens Listeria monocytogenes and Salmonella enterica Serovar Poona on Fresh-Cut Apples with Naturally Occurring Bacterial and Yeast Antagonists
Wojciech Janisiewicz, USDA ARS
Video
Application of Probiotics to Control Foodborne Pathogens from Farm to Fork
Mindy Brashears, Texas Tech University
Video
Application of Bacteriophage to Control Foodborne Pathogens in the Food Processing Environment and in Ready-to Eat Foods
Sam Alcaine, Cornell University
Video
Managing Risk
Managing Risk in a Zero Tolerance World
Tuesday, July 11, 2017 from 8:30 AM - 12:00 PM
Session Conveners: Laurie Post, Deibel Labs, Edith Wilkin, Leprino Foods Company
Abstract: It is accepted that there is risk in everything and the discipline of risk assessment focuses on minimizing risk to an acceptable level. This seems to be in conflict with the concept of zero tolerance, which is not completely codified in regulation and yet does seem to exist in actual food industry practice. Does the current interpretation of FSMA rules and regulatory application of new technologies in outbreak investigation drive the expectation of a zero-risk environment? What should risk assessment and food safety management look like in this changing landscape? How can risk be managed to allow suitable options for consumers and food manufacturers? The perception and understanding of risk necessitates a conversation between regulators, consumers, and the food industry.
The Changing Landscape: Implications of New Regulations on Risk Assessment
Donald Zink, IEH Laboratories & Consulting Group
Video
The International Dynamic of Risk Assessment
Robert Buchanan, University of Maryland
Video
How is Whole Genome Sequencing Impacting Assessments of Risk and Setting of Standards?
Luca Cocolin, University of Turin
Video
Setting Risk Based Performance Standards
Roy Betts, Campden BRI
Video
Risk Management- Strategies and Challenges in a Zero Risk Environment
Tim Jackson, previously Nestlé North America
Video
Consumer Perceptions of Risk and How It Influences Their Choices
William Hallman, Rutgers, The State University of New Jersey
Video
Debate: Food Safety Perspectives
A Debate: Current Perspectives in Food Safety
Wednesday, July 12, 2017 from 8:30 AM to 10:00 AM
Abstract: This interactive roundtable is intended to engender lively discussion of important food safety topics. It is assumed audience participants will have a basic understanding of the unresolved issues surrounding the topics to be discussed in the symposium. The session will cover three topics: "The good, the bad, and the ugly foods: Should we encourage the consumption of "ugly" and expired foods?"; "Who's to blame? Do consumers own a piece of food safety?"; and, "Which is the real 'obesogen'-pizza or the pizza box?" Each topic will include a 7-minute presentation in support of (Yes, Pizza) followed by a 7-minute presentation in opposition of (No, Pizza Box) the proposed topic question. Each speaker will have 3 minutes for extemporaneous rebuttals. A 6-minute question/answer session will then follow to allow for audience participation. We will have electronic polling of the audience to allow for a Yes/No vote on each topic question prior to and following the discussion to evaluate whether people's views have been changed by the presentations.
Convener: Kendra Nightingale, Texas Tech University
The good, the bad, and the ugly foods: Should we encourage the consumption of "ugly" and expired foods?
Yes: Sarah Cahill, FAO
No: Rob Tauxe, CDC
Video
Who's to blame? Do consumers own a piece of food safety?
Yes: Sarah Brew, Faegre Baker Daniels, LLP
No: Bill Marler, Marler Clark, LLP
Video
Which is the real "obesogen"-pizza or the pizza box?
Pizza: Ruth Kava, American Council on Science and Health
Pizza Box: Stephen Safe, Texas A&M University
Video
Chemical & Microbial Risk Assessment
Chemical and Microbial Risk Assessment: Similarities and Differences
Wednesday, July 12, 2017 from 10:30 AM - 12:00 PM
Convener: Doug Holt, Dr. Pepper Snapple Group
Abstract: In food safety, risk assessment is the scientific evaluation of known or potential health effects resulting from human exposure to chemicals or microorganisms. Exposure to pathogenic microorganisms is different from exposure to chemicals. Microorganisms differ from chemicals as they can grow or die and the level of exposure to microorganisms can change dramatically in a short period. The speakers in this session will discuss the similarities and differences between chemical and microbial risk assessment; risk and risk benefit analysis and will present some case studies.
Chemical Risk Assessments and their Uses in Decision Making
Joseph Rodricks, Ramboll Environ
Video
Quantitative Microbiological Risk Assessment: Dealing with Biological Diversity
Robert Buchanan, University of Maryland
Video
Safety and Risk Assessments: Fit for Purpose
Jane Van Doren, FDA
Poster Presentations
Listeria monocytogenes
Salmonella
Listeria monocytogenes
Fate of Listeria monocytogenes in Cocoa Powder during Isothermal Inactivation
P3-16
Presentation on Wednesday, July 12, 2017
Authors: Hsieh-Chin Tsai, Washington State University, Marizela Silva, Washington State University, Juming Tang, Washington State University, Meijun Zhu, Washington State University
Introduction: Listeria monocytogenes can survive in dry condition for a long period of time. Despite an increasing number of studies addressing Salmonella inactivation in low-moisture foods, there is a general lack of knowledge related to L. monocytogenes inactivation in low moisture foods during thermal processing and to the factors impacting their survival in low moisture food. Cocoa powder is an essential ingredient and widely incorporated in different desserts and drinks and thus a possible source of L. monocytogenes contamination.
Purpose: To evaluate the thermal resistance of L. monocytogenes in cocoa powder and further investigate the impact of water activity (aw) on its survival in cocoa powder.
Methods: Natural unsweetened cocoa powder (Hershey's) was inoculated with three-strain L. monocytogenes cocktail (~9.0 log CFU/g), equilibrated to water activity (aw, 25°C) to 0.3 or 0.45, then subjected to isothermal treatments using aluminum TDT test cell containing 0.4 g of inoculated and equilibrated sample. The survivors were enumerated on TSAYE plates.
Results: Inactivation data resulted from different temperatures at both aw showed log-linear trend which was used to obtained thermal inactivation parameters. Thermal resistance of L. monocytogenes at 0.3 aw was significantly higher than that at 0.45 aw across all three temperatures. Listeria monocytogenes at 0.3 aw and 0.45 aw had D70°C of 7.44±1.17 and 4.77±0.28 min, D75°C of 3.62±0.03 and 2.84±0.09 min, and D80°C of 1.35±0.04 and 1.06±0.05 min, respectively, z-value at 0.3 aw and 0.45 aw was 13.48 and 15.31°C, respectively.
Significance: Listeria monocytogenes demonstrated much higher thermal resistance in cocoa powder compared to the high moisture foods, which is impacted by aw. Data provide valuable information for industry to validate thermal processing for control of L. monocytogenes in low moisture foods.
Salmonella
Assessment of Survival and Virulence of Salmonella in Low-moisture Foods
P3-17
Poster Presentation on Wednesday, July 12, 2017
Authors: Victor Jayeola, North Carolina State University, Raleigh, NC, Jeffrey Farber, University of Guelph, CRIFS, Department of Food Science, Guelph, Canada, Sophia Kathariou, North Carolina State University, Raleigh, NC
Introduction: Low-moisture foods (LMF) have been implicated in multiple outbreaks of salmonellosis. However, mechanisms mediating survival and virulence of Salmonella in such foods remain poorly understood
Purpose: To assess survival and virulence of Salmonella in low moisture foods.
Methods : A two-strain mixture of Salmonella enterica serotypes Typhimurium and Enteritidis was used to inoculate two model LMF, chocolate and in shell pistachios. Products (100 g) were inoculated with four ml of the Salmonella cell suspension, dried for one to three hours until aw approximated that of the uninoculated product, aliquoted into 15-ml centrifuge tubes and stored in the dark at 22°C. Salmonella populations immediately after inoculation, after drying and at 1, 4, 6, 10, 15, and 21 days were determined in triplicate on nonselective (TSA-YE) and selective (XLD) media. Virulence was tested in the insect Galleria mellonella model by injecting 10 µl of rinsate from products at one day into the last left proleg of 10 larvae. Rinsate from uninoculated products were also injected as controls. The larvae were incubated at 37°C and larval mortality was daily monitored.
Results: The population of Salmonella in the inoculated products was eight and nine log CFU/g immediately after inoculation and 7.3 and 8.0 log CFU/g after drying for chocolate and pistachios, respectively. Populations decreased to 4.5 and 7.5 log CFU/g by 21 days in chocolate and pistachios, respectively. Recovery of Salmonella from either product on TSAYE and XLD was similar. Larvae inoculated with 3.4 log CFU/ml of the cocktail had a mortality of 100% after 24 h compared to 80% of larvae inoculated with 3.9 log CFU/ml cells from chocolate and 30% for larvae inoculated with 3.7 log CFU/ml cells from pistachios. The mortality of controls was 0 and 10% for uninoculated pistachios and chocolate, respectively.
Significance: Findings show that Salmonella can survive in chocolate liquor and pistachios and that cells adapted to the LMF environment retained virulence.
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