Upcoming Events
What’s In Food? How USDA’s FoodData Central and the Global Branded Food Products Database Supports Nutrition Research
August 30, 2023
Virtual, Event
Food Safety in the Era of Alternative Proteins: Challenges and Solutions
August 23, 2023
Virtual, Event
This webinar will address the food safety hazards associated with alternative proteins and the mitigation strategies that are being taken as these novel foods are developed for the market.
Read more about Food Safety in the Era of Alternative Proteins: Challenges and Solutions
Optimizing Cognitive Function with Foods, Nutrients, and Dietary Patterns: The Science and the Translation
August 8, 2023
Virtual, Event
The 2020 Dietary Guidelines Advisory Committee (DGAC) addressed several questions related to neurocognition, but was faced with “considerable variation in testing methods, inconsistent validity and reliability of cognitive testing methods, and differences between dietary patterns and cognitive outcomes examined,” precluding the ability to develop dietary recommendations. This webinar will focus on the science and translation of optimizing cognitive function with food.
IAFNS at NUTRITION 2023
July 22, 2023 – July 25, 2023
Boston, MA
Join IAFNS at the American Society for Nutrition Annual meeting in Boston – NUTRITION 2023 – to learn about some of our funded research projects.
IAFNS at IAFP 2023
July 16, 2023 – July 19, 2023
Toronto, Canada
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 proud to support four sessions this year!
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Are We Ready? Resilience as a Biomarker for a "Healthy" Gut Microbiome ExpandMonday, July 24, 2023
2:00-3:30 pm ET
In partnership with the Nutritional Microbiology GEM and the International Scientific Association for Probiotics and Prebiotics
Chair: J. Phil Karl, PhD, RD, USARIEM
Speakers:
Curtis Huttenhower, PhD
Harvard T.H. Chan School of Public Health Abigail Johnson, PhD, RD
School of Public Health
University of Minnesota Jotham Suez, PhD
Johns Hopkins Bloomberg School of Public HealthSupported by: IAFNS Gut Microbiome Committee
It's Time to Quantify Intake Recommendations for Dietary Bioactives ExpandSunday, July 23, 2023
8:00-9:30 a.m. E.T.
In partnership with the Research Interest Section on Bioactives
Chairs:
Johanna Dwyer, DSc, RD
Tufts University School of Medicine Charlene Van Buiten, PhD
Food Science and Human Nutrition
Colorado State University Speakers:
It is time to translate research evidence into quantified dietary bioactive intakes
John Erdman, Jr., PhD
University of Illinois at Urbana-Champaign Flavan-3-ols evidence translated into a quantified guideline
Gunter Kuhnle, PhD
University of Reading
Reading, England, United Kingdom It's time to quantify lutein intakes to support normal vision
Paul Bernstein, MD, PhD
University of Utah It's time to quantify omega-3 intakes to support normal pregnancy term
Susan Carlson, PhD
University of Kansas Medical Center Panel on next steps to communicate recommended intakes through health care providers.
Speakers and Julie Poteet, OD MS CNS FONS, Ocular Wellness and Nutrition SocietyA collaboration with the IAFNS Lipids Committee and Bioactives Committee
For more information, see here.
USDA Global Branded Food Products Database Part of session: "Public Data Sharing - New Norms, Current State of Affairs, and Best Practices Going Forward" ExpandTuesday, July 25, 2023
8:30-9:30 a.m. E.T.
Supported by: USDA Global Branded Food Products Database Partners
Presenters:
Kyle McKillop, MS, USDA-ARS
Alanna Moshfegh, MS, RD, USDA-ARS
For more information, see here.
Sodium Contributions of Categories of Food Obtained from Restaurants and Stores, Estimated by Considering Foods in Their As-Eaten Form: NHANES, 2009-2018 ExpandPoster Number: P14-041-23
Sunday, July 23, 2023
12:45-1:45 p.m. E.T.
Presenters:
Debra R. Keast, PhD, Food and Nutrition Database Research
Patricia Guenther, PhD, RD, Guenther Consulting
Supported by: IAFNS Sodium Committee
For more information, see here.
The Broader Dietary Value and Consequences of Top Food Categories of Sodium Intake ExpandPoster Number: P24-001-23
Monday, July 24, 2023
11:45 a.m. - 12:45 p.m. E.T.
Presenter: Mavra Ahmed, PhD, University of Toronto
Co-authors:
Anthea Christoforou, PhD
University of Toronto Mary R. L'Abbe, PhD
University of Toronto Christine Mulligan, BSc
University of Toronto Alena P. Ng, Msc.
University of TorontoSupported by: IAFNS Sodium Committee
For more information, see here.
An Overview of Reviews on the Association of Low-Calorie Sweetener Consumption With Body Weight and Adiposity ExpandPoster Number: P31-025-23
Monday, July 24, 2023
12:45-1:45 p.m. E.T.
Presenter: Kelly Higgins, PhD, MPH, USDA ARS
Co-authors:
Rita Rawal, PhD, RD
USDA-ARS Matthew Kramer
USDA-ARS (retired) David J. Baer, PhD
USDA-ARS David Klurfeld, PhD
Indiana University,
School of Public Health-BloomingtonSupported by: IAFNS Low- and No-Calorie Sweetener Committee.
For more information, see here.
Low-Carbohydrate Dietary Patterns are Associated with Beneficial Long-term Changes in Systemic Markers of Inflammation in the Framingham Offspring Cohort Expand
Poster Number: P29-002-23
Monday, July 24, 2023
11:45 a.m. - 12:45 p.m. E.T.
Presenter: Ghaida Aloraini, Tufts University
Co-authors:
Nicola M. McKeown, PhD
Boston University Alice H. Lichtenstein, DSc
JM USDA Human Nutrition Research Center on Aging, Tufts University Sai Krupa K. Das, PhD
JM USDA Human Nutrition Research Center on Aging, Tufts University Paul F. Jacques, DSc
Tufts UniversitySupported by: IAFNS Lipids Committee
For more information, see here.
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Join IAFNS at the IAFP 2023 Annual Meeting July 16-19, 2023 in Toronto, Ontario, Canada: https://www.foodprotection.org/annualmeeting/
Genomics in Food Safety- How to Use the Tools to Prevent Outbreaks ExpandConvenor: Heather Carleton, CDC
Speakers:
- Martin Wiedmann, Cornell University
- Yan Luo, FDA
- Jessie Heidenreich, Hilmar Cheese Company
Date and Time: Monday, July 17, 2023 from 10:45AM-12:15PM
Event Link: https://iafp.confex.com/iafp/2023/onlineprogram.cgi/Session/8847
Data Sharing in the Digital Age of Food Safety ExpandConvenor: Kathy Glass, University of Wisconsin
Panelist:
- De Ann Davis, Western Growers Association
- Angie Siemens, Cargill
- Sophia Santillana-Farakos, FDA
- James Doyle, Crème Global
- Marie Breton, Health Canada
Date and Time: Monday, July, 17, 2023 from 3:45 to 5:15 PM
Event Link: https://iafp.confex.com/iafp/2023/onlineprogram.cgi/Session/8849
Investigating Ambiguous Outbreaks and Adverse Events ExpandConvenor: Laurie Post (Deibel Labs) and Kelly Dawson (Conagra Brands)
Speakers:
- Craig Hedberg, University of Minnesota
- Tim Jackson, FDA
- Michael Vasser, CDC
- Mitzi Baum, STOP Foodborne Illness
Date and Time: Wednesday, July 19, 2023 from 1:30-3:30 PM
Event Link: https://iafp.confex.com/iafp/2023/onlineprogram.cgi/Session/8835
From Farm to Food: A New Perspective on Heavy Metals in Human Diets Expand Convenor: Paul Hanlon, Abbott Nutrition Speakers:- Benjamin Runkle, University of Arkansas
- Felicia Wu, Michigan State University
- Kevin Boyd, The Hershey Company
Past Events
IAFP 2017 Annual Meeting
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.
IFT 2017 – Predictive Model to Estimate Potential Impact of High Oleic Oils on Dietary Fatty Acid Intakes in Adult Americans
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.
11th Vahouny Fiber Symposium
June 15, 2017 – June 16, 2017
Bethesda, MD, US
The 11th Vahouny Fiber Symposium, which covers the latest in fiber science, regulation, and policy.
Diet and the Microbiome
June 13, 2017 – June 14, 2017
Bethesda, MD, USA
This Workshop will help to improve rigor and reproducibility in research on the colonic microbiome and identify important dietary information that should be reported and parameters to consider in study design.
World Conference on Research Integrity
May 29, 2017
Amsterdam, Netherlands
This presentation will provide an overview of the expansive range of activities on scientific integrity in the United States among five sectors.
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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 PMSession 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 PMSession 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 AMAbstract: 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 PMConvener: 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, FDAPoster Presentations
Listeria monocytogenes Salmonella Listeria monocytogenes Fate of Listeria monocytogenes in Cocoa Powder during Isothermal Inactivation
P3-16
Presentation on Wednesday, July 12, 2017Authors: 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, 2017Authors: 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.
[post_title] => IAFP 2017 Annual Meeting [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => international-association-for-food-protection-iafp-annual-meeting [to_ping] => [pinged] => [post_modified] => 2022-04-08 18:17:35 [post_modified_gmt] => 2022-04-08 18:17:35 [post_content_filtered] => [post_parent] => 0 [guid] => https://iafnsconnect.wpengine.com/?post_type=event&p=2579 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [1] => WP_Post Object ( [ID] => 3339 [post_author] => 2 [post_date] => 2017-11-13 15:15:24 [post_date_gmt] => 2017-11-13 15:15:24 [post_content] => [post_title] => IFT 2017 - Predictive Model to Estimate Potential Impact of High Oleic Oils on Dietary Fatty Acid Intakes in Adult Americans [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => predictive-model-to-estimate-potential-impact-of-high-oleic-oils-on-dietary-fatty-acid-intakes-in-adult-americans [to_ping] => [pinged] => [post_modified] => 2023-01-18 17:36:58 [post_modified_gmt] => 2023-01-18 17:36:58 [post_content_filtered] => [post_parent] => 0 [guid] => https://iafnsconnect.wpengine.com/?post_type=event&p=3339 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [2] => WP_Post Object ( [ID] => 3449 [post_author] => 2 [post_date] => 2017-11-20 16:05:54 [post_date_gmt] => 2017-11-20 16:05:54 [post_content] => [post_title] => 11th Vahouny Fiber Symposium [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => 11th-vahouny-fiber-symposium [to_ping] => [pinged] => [post_modified] => 2023-01-19 17:07:26 [post_modified_gmt] => 2023-01-19 17:07:26 [post_content_filtered] => [post_parent] => 0 [guid] => https://iafnsconnect.wpengine.com/?post_type=event&p=3449 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [3] => WP_Post Object ( [ID] => 2535 [post_author] => 343 [post_date] => 2017-06-12 17:59:24 [post_date_gmt] => 2017-06-12 17:59:24 [post_content] => [post_title] => Diet and the Microbiome [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => diet-and-the-microbiome [to_ping] => [pinged] => [post_modified] => 2017-06-15 15:05:32 [post_modified_gmt] => 2017-06-15 15:05:32 [post_content_filtered] => [post_parent] => 0 [guid] => https://iafnsconnect.wpengine.com/?post_type=event&p=2535 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 2473 [post_author] => 343 [post_date] => 2017-05-11 16:38:16 [post_date_gmt] => 2017-05-11 16:38:16 [post_content] => [post_title] => World Conference on Research Integrity [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => world-congress-on-research-integrity [to_ping] => [pinged] => [post_modified] => 2017-05-26 19:27:55 [post_modified_gmt] => 2017-05-26 19:27:55 [post_content_filtered] => [post_parent] => 0 [guid] => https://iafnsconnect.wpengine.com/?post_type=event&p=2473 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) ) [post_count] => 5 [current_post] => -1 [before_loop] => [in_the_loop] => [post] => WP_Post Object ( [ID] => 2579 [post_author] => 343 [post_date] => 2017-06-22 20:09:07 [post_date_gmt] => 2017-06-22 20:09:07 [post_content] =>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 PMSession 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 PMSession 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 AMAbstract: 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 PMConvener: 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, FDAPoster Presentations
Listeria monocytogenes Salmonella Listeria monocytogenes Fate of Listeria monocytogenes in Cocoa Powder during Isothermal Inactivation
P3-16
Presentation on Wednesday, July 12, 2017Authors: 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, 2017Authors: 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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