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.
August 27, 2019
Washington, DC, USA
The objective of this meeting is to foster cross-sector dialogue related to reducing sodium in the food supply and intake, and to identify information needs and next steps for IAFNS and stakeholders broadly.
August 4, 2019 – August 7, 2019
Bali, Indonesia
Several ILSI entities will be supporting three scientific sessions at the Asian Congress of Nutrition 2019:
July 21, 2019 – July 24, 2019
Louisville, Kentucky, USA
IAFNS is supporting three sessions, a roundtable event and three posters at the 2019 International Association for Food Protection Annual Meeting.
June 25, 2019
Arlington, VA, 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.
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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
Registration
Location
Accommodations
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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