Food professionals attending the Institute of Food Technologists’ Annual Meeting & Food Expo in Chicago, Ill., July 13–16, 2013, will find many pertinent presentations throughout the Scientific Program and the Food Expo exhibits. The following are brief descriptions of symposia related to food safety and technology.
Food Safety & Defense
In session 018 on Sunday morning, “Case Studies in Nonthermal Technologies for Spore Decontamination, Bio-Films, and Preventive Controls for Food Safety,” P. Setlow of the University of Connecticut will discuss how high pressures kill spores primarily by triggering spore germination; Donna F. Schaffner of Rutgers University will discuss high-pressure pasteurization as a preventive control for food safety; Lynne McLandsborough of the University of Massachusetts will discuss development of antimicrobial delivery systems for use in foods and against biofilms in the food processing environment; and Christopher J. Doona of the U.S. Army Natick Soldier Research, Development, and Engineering (RDE) Center will describe chlorine dioxide products that can be used in commercial processing environments for decontamination of fresh produce.
In session 022 on Sunday morning, “Progress in Implementing the 2011 Food Safety Modernization Act (FSMA) for Food Imports into the U.S.A.: Impact on Global Supply Chains,” Luis A. Mejia will provide an update on the U.S. Food and Drug Administration’s (FDA’s) new rules and guidance documents related to food imports; Cory Bryant of the FDA will discuss the impact that the FSMA will have on imports and provide an update on the activities of the FDA’s China Office; Ricardo Carvajal of Hyman, Phelps & McNamara will present a domestic manufacturer perspective on compliance challenges presented by the FSMA’s provisions regarding foreign supplier verification; and Rebeca López-García of LOGRE International Food Science Consulting will discuss issues faced by Latin American suppliers trying to comply with FSMA requirements.
In session 046 on Sunday afternoon, “Concerns and Criteria for the Proper Use of Pathogen Surrogates in the Completion of Food Safety Research and Process Intervention Validation,” J. Dickson of Iowa State University will discuss isolating and identifying suitable surrogate organisms to represent enteric pathogens for process validation; Gary R. Acuff of Texas A&M University will discuss use of a nonpathogenic bacterium as a surrogate for pathogens on carcasses and how evidence must be collected to support process validation documentation; Doris D’Souza of the University of Tennessee will discuss the use of feline calcivirus, murine norovirus, and Tulane virus as surrogates for human noroviruses in determining inactivation by processing or decontamination methods; Trevor Suslow of the University of California-Davis will discuss validation of bacterial surrogates for safety research on fruits and vegetables; and Mickey E. Parish of the FDA will discuss the agency’s view on the use of surrogates in validation studies.
In session 100 on Monday morning, “Bacteriophages: Green Post-Harvest Interventions to Improve Food Safety,” Manan Sharma of the U.S. Dept. of Agriculture (USDA) will discuss the opportunities that the FSMA regulations will provide for environmentally friendly intervention strategies such as the use of bacteriophages; A. Senecal of the U.S. Army Natick RDE Center will discuss use of a combination of bacteriophage antimicrobial cocktails and commercial wash for treating produce contaminated withEscherichia coli O157:H7, Shigella, and Salmonella; M.W. Griffiths of the University of Guelph will discuss the use of bacteriophages to detect and control growth of foodborne pathogens in foods, including use of immobilized phage as biosensors and in active packaging materials; and Alexander Sulakvelidze of Intralytix Inc. will discuss foodsafety-related applications of bacteriophages, regulatory strategies, and certification for use in kosher, halal, and organic commodities.
In session 104 on Monday morning, “Modeling and Simulation for Food Defense Exercises and Training: A Case Study,” Tejas Bhatt of the Institute of Food Technologists (IFT) will discuss use of modeling and simulations for planning and preparing for food-related public health emergencies; Richard White of Battelle Technical Support Operations will discuss how tabletop exercises can validate and verify the adequacy and completeness of required food defense plans for FDA evaluation; and N. Mitenius of Periscope Consulting will discuss how training, exercises, modeling, and simulations can be used in food defense programs to lower the risk of threats to businesses and consumers.
In session 118 on Monday morning, “Arsenic in Food: Forms, Hazards and Risks,” Nega Beru of the FDA will discuss the agency’s activities regarding the presence of arsenic in foods; Steve Hensley of the U.S. Rice Federation will describe cooperative research by the rice industry and government regarding arsenic in rice; R. Gerads of Applied Speciation and Consulting LLC will discuss a multifaceted approach to the speciation of arsenic in foods; and P. M. Bolger of Exponent will discuss forms of arsenic in foods, potential exposures, and risks to public health.
In session 119 on Monday morning, “IFT/Foodservice Retail Food Safety Knowledge Base: Research and Education Resource for Application of Voluntary HACCP in the Retail Food Industry,” O.P. Snyder of the Hospitality Institute of Technology and Management will discuss the Retail Food Safety Knowledge Base, a structured HACCP approach for retail and foodservice chefs and managers; Israel Ramos of H-E-B Grocery Co. will discuss a risk-ranking approach for implementing HACCP in the retail market; Brian A. Nummer of Utah State University will discuss whether retail and foodservice operators can utilize the same HACCP programs that food manufacturers use; Mike Starnes of Denny’s Corp. will discuss the need for more information via training, development, and execution to guide the industry in controlling hazards in retail foodservice operations; and Kevin Smith of the FDA will discuss the agency’s recommendations regarding the application of HACCP principles to food preparation practices in retail and foodservice establishments.