ISSN:10U-35M MAY 1996 hiwa*llSA*S0322 Oes MoIms, 200W AvOflWSlite 6200 Aliron & Exhibitors • Aifiiiate Officers • 1996 lAMFES Annual Meeting

ENVIRONMENTAL AND DAIRY.

Sanitation SANITARIANS, INC. ASSOCIATION OF MILK, FOOD AND ENVIRONMENTAL A PUBLICATION OF THE INTERNATIONAL

MAY 1996»V0L. 16'NO. 5»PAGES 277-360 ^ ^ 1 ■TTn iTinB LnlrrilllllL

LlGHTf^'Srogvav« <

Innovators in Food Quality Assurance *dataonfi]e

lAMFES Sustaining Member Sm us at the 1996 lAMFES Annual Mealing, Booth No. 201 BacT/Alert* Automated Microbial Detection

The BacT/Alert®microbial detection system represents the latest revolution in automated testing. Food samples are placed in disposable sterile culture bottles for monitoring. Each bottle contains an internal colo¬ rimetric sensor that detects carbon dioxide (CO2) as a measure of microbial growth. Once samples are placed into the unit, no further handling is necessary until the completion of the test cycle. The BacT/Alert®de- tection unit is available in two sizes—the standard cabinet which accommodates 240 culture bottles; and the BacT/Alert®120, which accommodates 120 culture bottles.

• Faster Time to Detection Reduces • Walk-Away Operation Provides Reaction Time Labor Savings

• 10 mL Sample Volume Provides • Extensive Data Management System Superior Sensitivity Reports And Trend Analyses

• Bar-Coded Sample Tracking Simpli¬ fies Data Entry and Reduces Errors “See us at IFT in the AKZO NOBEL Booth #2221”

Organon Teknika Corp., 100 Akzo Avenue, Durham, NC 27712 (800) 682-2666

lAMnS Sustaining M«inb«r Sm us at Iha 1996 lAMFES Annual Mooting, Booth No. 601 Roodor Sorvko No. 233

MAY 1996 - Dairy, Food ond Environmental Sonttalioa 277 DAIRY. FOOD AND ENVIRONMENTAL ABOUT THE COVER... Photo courtesy of Seottle-King County Visitors and Convention Bureau. The Space Needle is one of the main attractions in the Seattle area and provides a unique skyline for the city. A PUBLICATION OF THE INTERNATIONAL ASSOCIATION OF MILK, FOOD AND ENVIRONMENTAL SANITARIANS. INC.

ARTICLES

Cutting Boards and Bacteria — Oak vs. Salmonella.290 Lisa Galluzzo and Dean O. Cliver

Labneh (Concentrated Yogurt): A Traditional Fermented in Jordan.296 Salam A. Ibrahim, Khaled A. Al Khatib, Said A. Al-Haik, and Mohanad H. Daguri limitations of Bimetallic-Coil Thermometers in Monitoring Food Safety in Retail Food Operations.300 O. Peter Snyder

Regulatory Reform Recommendations.306 Reprinted from Reinventing Food Regulations, Part Ill-January 1996

ASSOCIATION NEWS

Sustaining Members.283 Thoughts From the President.286 Perspectives From the Executive Director.288 New lAMFES Members.312 lAMFES Affiliate Officers.316

DEPARTMENTS_

Updates.318 News.320 Industry Products.324 Business Exchange.329 Coming Events.334 Advertising Index.357

EXTRAS_

LAMFES 83rd Annual Meeting Exhibitors.330 lAMFES 83rd Annual Meeting Preliminary Program.338 LAMFES Booklet Form. 358 LAMFES Membership Application.360

The publishers do not warrant, either expressly or by implication, the factual accuracy of the articles or descriptions herein, nor do they so warrant any views or opinions offered by the authors of said articles and descriptions.

278 Daily, Food and Environmental Sanitatian - MAY 1996 High-Wall DISINFECTANT MAT 2" High Wall Stop Contamination at the Door! For applications requiring deeper foot immersion, try our High-Wall™ mat. Full 2" height guarantees that sanitizing solution contacts sole, sides and welt area of boots, penetrating even into deep treads. Footwear gets a thorough bath to eliminate both bacteria and soil.

Double-action. The High-Wall™ Disinfectant Mat™ features the same double¬ action that made our standard Disinfectant Mat™ famous. Rubber fingers scrub soles clean while sanitizing solution disinfects them. Step off clean and sanitary.

Larger size assures compliance. 32" x 39" size is 60% larger to cover most doorways and Sanitation Products & Accessories guarantees that personnel will not bypass the footbath. It is long enough for workers to step Hand & Nail into with both feet without breaking their stride. Brush Kit Remove dirt and Extra design features. For safety and compli¬ bacteria trapped ance, the mat features a "safety yellow" 2" ramp beneath finger¬ edge. Interior corners allow use of a simple nails and cuticles. hand pump to empty spent sanitizing solution.

618-6740 Hand & Nail Brush Kit 618-6741 Brush Only

Disinfectant Mat™ Sanitizing Footbath Hand Dip Station Exclusive design holds up to 5 quarts of r High visibility imprint and low cost sanitizing solution. Proven effective in years ' make this a must for your plant! of dairy and food plant use. 430-2010 Hand Dip Basin 430-2005 Standard Rubber 430-2011 Wall Mount Bracket 430-2000 Chlorine Resistant Rubber 083-2001 Hand Dip Wall Sign

Assur-Ring* Hand Pump Works 24-hours a day to solubilize soil deposits and control odors in Use with High-Wair Mat to floor drains. empty without spilling. 800-5075 Red - for hot water/ 065-2918 Hand Pump continuous flow Test Strips Footbath Sign Economical strips allow quick and easy check of sanitizing Enhances employee awareness of solution strength. sanitation program. FOOTBATH MUST BE USED 387-3294 Iodine, 25-100ppm 083-2002 Footbath Sign, 7" x 10" [roENSUREPBOouCTStfETY^ 387-3296 Quat., 100-400ppm 387-3425 Chlorine, 10-200ppm aNelson-Jameson, Inc_ 2400 E. 5th Street, P.O. Box 647 Phone 800/826-8302 Marshfield, Wl 54449 FAX 800/472-0840

lAMFES Sustaining Member See us at the 1996 lAMFES Annual Meeting, Booth No. 502 Reader Service No. 173

MAY 1996 - Dairy, Food and Environmental Sanitation 279 See us at the 1996 lAMFES Annual Meering, Booth No. 211 DAIRY. FOOD AND ENVIRONMENTAL Copesan in A PliBLICATKM OF THE INTERNATIONAL ASSODATION OF MILK. FOOD AND ENVIRONMENTAL SANITARIANS. INC Dairy, Food and Environmental Sanitation (ISSN-1043-3546) is Pest Management published monthly beginning with the January number by the Interna¬ tional Association of Milk, Food and Environmental Sanitarians, Inc. Each volume comprises 12 numbers. Printed by Heuss Printing, Inc., 911 Exclusive to the N. Second Street, Ames, lA 50010, USA. Second Class Postage paid at Des Moines, lA 50318 and additional entry offices. . Postmaster Send address changes to Dairy, Food and Environmen¬ tal Sanitation, 6200 Aurora Avenue, Suite 200W, Des Moines, lA 50322-2863, USA.

Since purity is lAMFES, Inc., Mailing Address: 6200 Aurora Avenue, Suite 200W, Des Moines, lA 50322-2863, USA. critical, the food

industry, more than Manuscripts: Correspondence regarding manuscripts and other read¬ ing materials should be addressed to Carol F. Mouchka, Managing Editor, any other, requires a lAMFES, Inc. knowledgeable and News Releases, Updates and Cover Photos: Correspondence for technical approach press releases should be sent to Donna Bahun, Publication Specialist, to pest man^ement lAMFES, Inc. that is based on "Instructions to Contributors" con be obtained from Michelle Sproul, sound science and Publication Assistant, lAMFES, Inc. uncompromising Orders for Reprints: All orders should be sent to Dairy, Food and quality. Environmental Sanitation, lAMFES, Inc. Note: Single copies of re¬

That’s why Copesan has developed Signature Careys prints ore not available from this address; address single copy reprint requests to principal author. a partnership in pest management designed specifically for Reprint Permission: Questions regarding permission to reprint any the food industry. portion of Dairy, Food and Environmental Sanitation should be Copesan offers service and management personnel addressed to: Managing Editor, lAMFES, Inc. trained and certified specifically in food industry pest Business Matters: Correspondence regarding business matters should management, as well as over 100 degreed technical experts. be addressed to David W. Tharp, Director of Finance, lAMFES, Inc. Our extensive network of service locations provides quick Membership Dues: Membership in the Association is available ta response to your needs. And, Signature Care^“ is backed by individuals only. Dues are $70 per year and include a subscriptian to strong, written Standards of Performance and Guarantee. Dairy, Food and Environmental Sanitation. Dues including both Dairy, Food and Environmental Sanitation and Journal of Food For more information on Protection are $ 110.00. Student membership is $35.00 per year, with [Signature Care^“ and how Copesan can verification of student status, and includes Dairy, Food and Enviroiv [help you with pest management that mental Sanitation or Journal of Food Protection. Student member¬ ship with both journals is $55.00. No cancellations accepted. [meets your critical requirements, call 1-800-267-3726, Ext. 404. Sustaining Membership: A sustaining membership in lAMFES is avail¬ able to companies at a rate of $485 per year. For more information, contact lAMFES, Inc.

Subscription Rates: $ 130.00 per year. Single copies $21.00 each. No cancellations accepted. For more information, contact lAMFES, Inc. ,«9' Postage: Outside U.S. add $22.50 per journal for surface delivery; add $95.00 per journal for air mail delivery. U.S. FUNDS ONLY —ON U.S. Nationwide Pest Management BANK. Single copies add $9.00 per issue.

3490 North 127th Street. Brookfield. WI53005 Claims: Notice of failure to receive copies must be reported within 30 1-800-COPESAN • 414-783-6261 FAX: 414-783-6267 days domestic, 90 days outside U.S. All correspondence regarding changes of address and dues must be sent to lAMFES, Inc. lAMFES Sustaining Member Reader Service No. 122

280 Daily, Food and Environmental Sonitotion - MAY 1996 lAMFES Sustaining Mamber S— us of Mm 1996 lAMFES Annual Moating, Booth No. 509 Roodar Sorvico No. 229 The Power to See [Bacteri 6 As You've Never Seen Them Before. And We Put It on Your Lab Bench.

The RiboPrinter" System is one of a kind.

The RiboPrinter™ Microbial Characterization System automatically produces a genetic fingerprint of a bacterium in less than eight hours. This “molecular typing lab in a box” from Qualicon” gives you reliable, reproducible information about your microbial environ¬ ment. So you can explore epidemiology, monitor manufacturing processes and target decontamination activities with unprecedented ease.

Qualicon"' is changing the way microbiology is done.

Qualicon™, a subsidiary of the DuPont Company, is creating new ways to meet your microbial quality and safety needs. We’re putting the power of advanced genetics-based technology in your hands.

Let us help you streamline your operations by providing better quality information faster and alicon- more conveniently than ever before. To learn more or to send samples to the Qualicon™ A DuPont Subsidiary Molecular Typing Lab,-1 Call us at 1-800-863-6842.

Qualicon, L.L.C., Route 141 and Henry Clay Road, RO. Box 80357, Wilmington, DE 19880-0357, Tel. 800-863-6842, Feix 302-695-9027 MAY 1996 - Doiiy, Food ond Environmental Sonitotion 281 SCIENTIFIC EDITOR DAIRY. FOOD AND ENVIRONMENTAL

William LaGrange, Ph.D. State University Department of Food Science and Human Nutrition Food Sciences Building Ames, lA 50011 -0001 Sanitation (515) 294-3156; fax (515) 294-81 81

lAMFES STAFF lAMFES EXECUTIVE BOARD;

ExecuHve Director President, F. Ann Droughon, University of Tennessee, P.O. Box 1071, Knoxville, TN 37901- David M. Merrifield 1071; (615) 974-7425. Director of Finance President-Elect, Michael H. Brodsky, Ontario Ministry of Health, P.O. Box 9000, Terminal A, David W. Tharp Toronto, Ontario, Canada M5W 1R5; (416) 235-5717. Vice-President, Gale Prince, The Kroger Co., 1014 Vine Street, Cincinnati, OH 45202-1100; Accounting Assistant (513)762-4209. Bryan Ladd Secretary, Robert E. Brackett, University of Georgia, Center for Food Safety and Quality Managing Editor Enhancement, GA Experiment Station, Griffin, GA 30223-1797; (770) 412-4735. Carol F. Mouchka Post President, C. Dee Clingman, DARDEN RESTAURANTS, P.O. Box 593330, OHando, FL 32859- 3330; (407) 245-5330. Advertising/Exhibit Manager Affiliate Council Chairperson, Joseph J. Disch, Wisconsin Department of Agriculture, Division Rick McAtee of Food Safety, 613 De Forest Street, De Forest, Wl 53532-1614; (608) 224-4676. Advertising/Exhibit Account Executive Darci Davenport EXECUTIVE DIREaOR

Advertising/Exhibit Account David M, Merrifield, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322-2863; Executive (515)276-3344. Carolyn L. Rubicam

Advertising/Exhibit Account EDITORIAL BOARD Executive SIDNEY BARNARD. .University Park, PA Matthew Triplett HAROLD BENGSCH. .Springfield, MO Membership/Meeting Coordinator FLOYD W. BODYFELT. .Corvallis, OR Julie A. Cattanach JOHN C. BRUHN. . Davis, CA Publication Specialist J.H. BURKEH. .Sioux City, lA Donna A. Bahun WARREN S. CLARK, JR. .. .Chicago, IL WILLIAM W. COLEMAN, .St. Paul, MN Publication Assistant OLIVER D. COOK. .Rockville, MD Michelle L. Sproul NELSON COX. .Athens, GA Publication Proofreader RUTH G. FUQUA. .Mt. Juliet, TN Pam Wanninger THOMAS M. GILMORE . .Rockville, MD DAVID GOMBAS. ... Arlington Heights, IL Lending Library Coordinator CHARLOHE W. HINZ .... .Leroy, NY Tanya Smith RICHARD F. JOLLEY. .Branfor, FL Order Fulfillment/Receptionist JAMES W. LITTLEFIELD.... .Austin, TX Karla Jordan PAUL F. MARTIN. .Chicago, IL DEBBY L. NEWSLOW. .Plymouth, FL DARYL S. PAULSON. .Bozeman, MT COVER PHOTOS DAVID H. PEPER. . Sioux City, lA

Send your photographs to be MICHAEL PULLEN. White Bear Lake, MN J. REEDER. .Reston, VA considered for publication on the ROBERT L. SANDERS. .Pensacola, FL cover of Dairy, Food and Environ¬ P.C. VASAVADA. .River Falls, Wl mental Sanitation to:

Donna Bahun, Publication Specialist lAMFES 6200 Aurora Ave., Suite 200W “The mission of lAMFES is to provide food safety professionals worldwide with a forum to Des Moines, lA 50322-2863 exchange information on protecting the food supply."

282 Dairy, Food ond Environmental Sonitotion - MAY 1996 SustainingMembers

3M Microbiology Products, 3M Capitol Vial, Inc., P.O. Box 446, Educational Foundation of the Center, Bldg. 275, St. Paul, MN 55144- Fultonville, NY 12072; (518)853-3377 National Restaurant Assn., 250 S. 1000; (612) 733-9558 Gelsis, Inc, 4270 U.S. Route One, Wacker Drive, Suite 1400, Chicago, ABC Research, 3437 S.W. 24th Av¬ Monmouth Junction, NJ 08852; (908) IL 60606-3834; (800) 765-2122 274-1778 enue, Gainesville, FL 32607; (904) Electrol Specialties Company, 441 372-0436 Charm Sciences, Inc., 36 Franklin Clark Street, South Beloit, IL 61080; ABELL Pest Control, 246 Attwell Street, Malden, MA 02148; (617) 322- (815) 389-2291 1523 Drive, Etobicoke, ON M9W 5B4; Evergreen Packaging, Division of (416)675-6060 Compliance Control, Inc., 8012 International Paper, 2400 6th Street, Accurate Metering Systems, Inc., Femham Lane, Forestville, MD 20747; S.W., Cedar Rapids, lA 52406; (319) 1651 Wilkening Road, Schaumburg, (301) 735-2207 399-3236 IL 60173; (708) 882-0690 Copesan Services, Inc., 3490 N. F & H Food Equipment Co., P.O. Box 3985, Springfield, MO 65808; Alfa-Laval Agri, Inc., 11100 North 127th St., Brookfield, WI 53005; (800) (417)881-6114 Congress Avenue, Kansas City, MO 267-3726 64153; (816) 891-1528 Foss Food Technology Corpora¬ Dairy and Food Labs, Inc., 3401 AMPCO Pumps Co., Inc., 4000 W. tion, 10355 W. 70th Street, Eden Crow Canyon Road, Suite 110, San Burnham Street, Milwaukee, WI 53215; Prairie, MN 55344; (612) 941-8870 Ramon, CA 94583-1307; (510) 830- (414) 643-1852 0350 FRM Chem, Inc., P.O. Box 207, Applied Research Institute, 29 Washington, MO 63090; (314) 583- Dairy Quality Control Institute, Platts Hill Road, Newtown, CT06470; 4360 5205 Quincy Street, St. Paul, MN (800) 410-1988 55112-1400; (612) 785-0484 Gardex Chemicals, Ltd., 7 Merid¬ APV Crepaco, 9525 W. Bryn Mawr ian Rd., Etobicoke, ON M9W 4Z6; DARDEN RESTAURANTS, P.O. Box Ave., Rosemont, IL 60018; (708)678- (800) 563-4273 593330, Orlando, FL 32859-3330; 4300 (407) 245-5330 GENE-TRAK Systems, 94 South ASI Food Safety Consultants, Inc., Darigold, Inc., 635 Elliott Ave., P.O. Street, Hopkinton, MA 01748; (508) 7625 Page Blvd., St. Louis, MO 63133; 435-7400 (314) 725-2555 Box 79007, W. Seattle, WA 98119; (206) 286-6772 Gist-brocades Dairy Ingredients Becton Dickinson Microbiology Group, N93 W14560Whittaker Way, Systems, Inc., P.O. Box 243, Cockeys- Dean , P.O. Box 7005, Rock¬ Menomonee Falls, WI 53051; (800) ville, MD 21030; (410) 584-7188 ford, IL 61101-7005; (815) 962-0647 423-7906 Bentley Instruments, Inc., 4004 Decagon Devices, P.O. Box 835, Glo Germ Company, 1120 S. High¬ Peavey Road, Chaska, MN 55318; Pullman, WA 99163; (509) 332-2756 (612) 448-7600 way 191, Moab, UT 84532; (800)842- Difco Laboratories, Inc., P.O. Box 6622 BioControl Systems, Inc., 19805 331058, Detroit, MI 48232; (313) 462- N. Creek Parkway, BotheU, WA98011; Hess & Clark, Inc./KenAg, 7th & 8478 (206) 487-2055 Orange Street, Ashland, OH 44805; DonLevy & Associates, Inc., 1551 (800) 992-3594 Biolog, Inc., 3938 Trustway, Hay¬ E. 89th Ave., Merrillville, IN 46410; ward, CA 94545; (510) 785-2585 IBA, Inc., 27 Providence Road, (219) 7364)472 Millbury, MA 01527; (508) 865-6911 bioMerieux Vitek, Inc., 595 Anglum Drive, Hazelwood, MO 63042-2395; Dynal, Inc., 5 Delaware Drive, Lake Idetek, Inc., 1245 Reamwood Ave., (800) 638-4835 Success, NY 11042; (516) 326-3270 Sunnyvale, CA94089; (408)745-0544

Bioscience International, Inc., Ecolab, Inc., Food & Beverage Divi¬ IDEXX Laboratories, Inc., 1 Idexx 11607 Magruder Lane, Rockville, MD sion, 370Wabasha St. N., St. Paul, MN Drive, Westbrook, ME 04092; (800) 20852-4365; (301) 2304)072 55102; (612) 293-2233 321-0207

MAY 1996 - Dairy, Food and Environmentol Sanitation 283 Susioinii ^Members ur.tnnjed

SustainingMembers

International BioProducts, Inc., Northland Laboratories, 502 Huron Sienna Biotech, Inc., 9115 Guilford 14780 N.E. 95th Street, Redmond, St., Manitowoc, WI 54221; (414) 682- Road, Suite 180, Columbia, MD 21046; WA 98052; (206) 883-1349 5132 (301) 497-0007

International Dairy Foods Asso¬ Norton Performance Plastics Silliker Laboratories Group, Inc., ciation, 1250 H Street, N.W., Wash¬ Corp., P.O. Box 3660, Akron, OH 900 Maple Road, Homewood, IL ington, D.C. 20005; (202) 737-4332 44309-3660; (216) 798-9240 60430; (708) 957-7878 Land O’Lakes, Inc., P.O. Box 116, Sparta Brush Co., Inc., P.O. Box Minneapolis, MN 55440-0116; (612) Organon Teknika, lOOAkzoAvenue, 317, Sparta, WI 54656; (608) 269- 481-2870 Durham, NC 27712; (919)620-2000 2151 Malthus Diagnostics, Inc., 35888 Penn State University, University Center Ridge Road, North Ridgeville, Creamery, 12 Boriand Laboratory, Univ¬ Steritech Environmental Services, OH 44039; (216) 327-2585 ersity Park, PA 16802; (814)865-7535 7600 Little Ave., Charlotte, NC28226; (800) 868-0089 Maryland & Virginia Milk Produc¬ Perstorp Analytical, Inc., 12101 ers Assn., Inc., 1985 Isaac Newton Tech Road, Silver Spring, MD 20904; Tekmar Co., P.O. Box 429576, Cin¬ Square South, Reston, VA 22090; (301) 680-7248 cinnati, OH 45242-9576; (513) 247- (703) 742-6800 7000 Metz Sales, Inc., 522 W. First Street, Pharmacia & Upjohn Animal Williamsburg, PA 16693; (814) 832- Health,7000Portage Road, Kalamazoo, Unipath Co., Oxoid Division, 800 2907 MI 49001; (616) 385-6726 ProctorAve.,Ogdensburg,NY 13669- 2205; (800) 567-8378 Michelson Laboratories, Inc., 6280 PRISM,8300Executive Center Drive, Chalet Drive, Commerce, CA 90040; Miami, FL 331664680; (305) 592-6312 Viatran Corporation, 300 Industrial (310) 928-0553 Drive, Grand Island, NY 14072; (716) 773-1700 NSF International, 3475 Plymouth Puritan/Churchill Chemical Co., Road, Ann Arbor, MI 48105; (313) 916 Ashby St., N.W., Atlanta, GA Walker Stainless Equipment Co., 769-5523; (313) 769-0109 30318; (404) 875-7331 618 State Street, New Lisbon, WI NASCO International, 901 Janesville Qualicon, A DuPont Subsidiary, 53950; (608)562-3151 Avenue, Fort Atkinson, WI 53538; P.O. BOX80357, Wilmington, DE19880; (414) 563-2446 (302) 695-2262 Wal-Mart Stores, Inc., 702 S.W. 8th St., BentonvUle, AR72712; (501) 273- National Mastitis Council, 2820 R-Tech, P.O. Box 116, Minneapolis, 4903 Walton Commons West, Suite 131, MN 55440-0116; (800) 328-9687 Madison, Wl 53704; (608) 224-0622 Warren Analytical Laboratory, 650 The National Food Laboratory, REMEL, L.P., 12076 Santa Fe Dr., O’ St., P.O. Box G, Greeley, CO 80632; 6363 Clark Ave., Dublin, CA 94568; Lenexa, KS 66215; (800) 255-6730 (800) 945-6669 (510)551-4231 Rio Linda Chemical Company, 410 Weber Scientific, 2732 Kuser Road, Nelson-Jameson, Inc., 2400 E. Fifth N. 10th Street, Sacramento, CA95814; Hamilton, NJ 08691-9430; (609) 584- Street, P.O. Box 647, Marshfield, WI (916) 443-4939 7677 54449-0647; (715) 387-1151 Ross Laboratories, 625 Cleveland World Dryer Corp., 5700 Me NESTLE USA, Inc., 800 N. Brand Avenue,Columbus,OH 43215;(6l4) Dermott Dr., Berkeley, IL60163; (708) Blvd., Glendale, CA91203; (818) 549- 227-3333 449-6950 5799

New Horizons Diagnostics, 9110 Seiberling Associates, Inc., 94 Zep Manufacturing Co., 1310 Sea¬ Red Branch Road, Columbia, MD North High Street, Suite 350, Dublin, board Industrial Blvd., Atlanta, GA 21045; (410) 992-9357 OH 43017-1100; (6l4) 764-5854 30318; (404) 352-1680

284 Dairy, Food and Environmentol Sonitotion - MAY 1996 lAMFES Sustaining M«mb«r Sm us at Hm 1996 lAMFES Annual Maating, Booth No. 509 Roodor Sorvica No. 230 Packed Inside ThislTiny Tablet Is the Power to Target Exactly the Bacterium You’re Hoping Not to Find.

The BAX" System puts the power of PCR at your fingertips.

The BAX'" System gives you definitive, genetics-based screening results fast. Now available for Salmonella and E. coll 0157:H7, the system provides results with unprecedented accuracy the day after sampling.

By relying on powerful PCR technology, the BAX'" Pathogen Detection System from Qualicon’" gives you the unique advantage of genetics-based testing: minimal cross reactivity with other organisms, so false positives are virtually eliminated.

Qualicon" is changing the way microbiology is done.

Qualicon™, a subsidiary of the DuPont Company, is creating new ways to meet your microbial quality and safety needs. We’re putting the power of advanced genetics-based technology in your hands.

Let us help you streamline your operations by providing better quality information faster and more conveniently than alicon" ever before. To learn more or to send samples to the A DuPont Subsidiary Qualicon™ Molecular Typing Lab, - _y_ Call us at 1-800-863-6842.

Qualicon, L.L.C., Route 141 and Henry Clay Road, RO. Box 80357, Wilmington, DE 19880-0357, Tel. 800-863-6842, Fax 302-695-9027

This product is sold under licensing arrangement with F. Hoffman-LaRoche, Ltd., Roche Molecular Systems, Inc. and the Perk'n-Elmer Corporation.

MAY 1996 - Dairy, Food ond Environnwnial Sanitation 285 THOUGHTS

FROM THE PRESIDENT

Believable, positive expectations our Association we must have goals yield positive results. Unbelievable and causes which we can work to¬ or negative expectations yield nega¬ ward. All of us must have asked our¬ tive results. This phenomenon is selves at one time or another, “why called the “Pigmalion Effect.” The am I a member of lAMFES?” Robert original Pigmalion was the king of Waterman, Jr. argues that mankind Cyprus, who was also a sculptor. He seeks meaning in organizations. Win¬ fell in love with a statue of a woman ston Churchill said it even better he had created since it represented “when great causes are on the move the culmination of his desire and ex¬ in the world...we learn that we are pectations. His repeated overtures to spirits, not animals.” the gods fmally persuaded Venus to As the Annual Meeting time ap¬ give life to the statue. A more modem proaches, take a good look at your By F. ANN DRAUGHON, version of the Pigmalion is the play by priorities. Are there committees or lAMFES President George Bernard Shaw in which Pro¬ PDGs or task forces in which you fessor Higgins transforms Eliza E)oUttle would like to be involved and take an into a believable aristocrat. Even more active role? I know that your time is interesting is the startling finding valuable. Where can you make the which is documented in a book by greatest contribution and get the “The Robert Rosenthal and Lenore greatest satisfaction? Are you involved Jacobson (Pigmalion in the Class¬ in your affiliate? If you would like to Pigmalion room') that student achievement in take a more active role in lAMFES, the classroom mirrors the teacher’s please write me or one of the group expectations more than the student’s chairs or attend the committee meet¬ Effect” abilities. When others believe our ings on Sunday at the Annual Meeting image of how things should be, they and you will be warmly welcomed. become self-fulfilling prophecies. Check the mini-directory which came The changes that we have seen in out in February to get the names and lAMFES over the past years are also a addresses you need. If there are is¬ result of this effect. Our mission “to sues which need to be addressed by provide food safety professionals the Board and the Association, then worldwide with a forum to exchange put them on the table. Our strategic information on protecting the food planning is a dynamic ongoing pro¬ supply” has become a self-fulfilling cess which will continue to focus on prophecy. In my years of working in several priorities annually. This pro¬ various roles within lAMFES, I have cess must be fed by fresh ideas, con¬ seen a dramatic change in our way of cepts and issues to be truly represen¬ thinking. We have gone from a mind tative of our membership. Progress is set of “Change is a threat to the growth and stability of LAMFES” to a constant challenge, not so much a “Without change in lAMFES, there destination as a road. Talk with oth¬ can be no stability or growth.” ers who are active in LAMFES and feel It is essential that we keep our their energy and enthusiasm and think strategic plan for LAMFES focused seriously about taking a more per¬ and refreshed. To stay excited about sonal role in the progress of LAMFES.

288 Daily, Food ond Environmentol Sanitation - MAY 1996 ly 3^IE-

Itf

hi

1996 Sheraton Seattle Hotel Seattle, Washington & Towers See page 351 to register today.

MAY 1996 - Daily, Food ond Environmental Sanitation 287 PERSPECTIVES • • •

From the Executive Director

shops. Charles Kaspar from the Uni¬ nical sessions, and posters, with sub¬ versity of Wisconsin-Madison will jects ranging from medical advice and conduct one workshop titled, “New general food safety information for Methods to Study Old and New Patho¬ travellers, meat and poultry safety, gens,” where participants learn the planning for the 21st century dairy latest information about the charac¬ farm to global perspectives on E. coli teristics, ecology, and epidemiology 0157:H7 and food microbiology. of familiar foodbome pathogens. The That evening you will have a other workshop, “Eat, Drink, and be chance to relax at our planned Gala. Wary: Risk Communication,” will be This year we are going to the Museum run by Douglas Powell from the Uni¬ of Flight where you will enjoy good versity of Guelph. Participants will be food, fellowship, and a museum dis¬ introduced to the basic concepts of playing more than 20 full-sized air¬ risk communication. Doug will use craft and other aviation history and By DAVID M. MERRIFIELD, applied research, case studies, and artifacts. lAMFES Executive Director role playing to substantiate the cru¬ Tuesday, July 2, will be another cial role of risk communication as a very full day of education, covering a bridge between food science and the range and variety of subjects such as consuming public. dairy product shelf life to communi¬ Sunday, June 30, will be devoted cating food safety risks to the ILSI to registration and Committee/PDG/ sponsored general session on ensur¬ “The lAMFES Task Force Meetings. For guests, there ing a safe global food supply. That will be an opportunity to participate evening is an opportunity to attend a 1996 Annual in the Sample Seattle - A Deluxe City Seattle Mariners baseball game. Tour. That evening, the conference We end our activities Wednesday, Meeting” will officially kick off with the Open¬ July 3, with more technical and edu¬ ing Session—Ivan Parkin Lectureship. cational sessions covering, among This year our lecturer is the noted Dr. other things, microbiological issues Joseph A. Schwarcz, Professor of in seafood and wine, dairy foods safety Chemistry, Vanier College; Senior and quality, surveillance of foodbome A quiz. What do microbiological Adjunct Professor of McGill Univer¬ and waterborne disease, and strate¬ issues in seafood and wine, increas¬ sity; Science Editor of CJAD Radio; gies for safe meats. That evening, we ing dairy product shelf life, meat and and TV Columnist on The Discovery will conclude the meeting with our poultry safety, the Museum of Flight, Channel. His lecture is titled “Sense, annual awards banquet where we risk assessment, a symposium. Nonsense, and Science.” Following will recognize those who have con¬ Pike Street Market, and posters all the lecture, there will be a cheese and tributed greatly to food safety and sani¬ have in common? (Hint: the Seattle wine reception. This year the Wash¬ tation. We will also feature a super¬ Space Needle.) ington Affiliate will be offering as a vised kid’s pizza banquet during the Give up? The answer is: the regional treat the “Oregon Dairy Insti¬ awards banquet so your whole family lAMFES 1996 Annual Meeting. tute Cheese Tray.” I guarantee you can enjoy the evening. I’ll bet this quiz was easier than will be pleasantly surprised. Education, lectures, exhibitors, most of those you had in school. I In conjunction with the cheese fellowship, tours, gala, and banquets! wanted to get your attention and talk and wine reception, over 70 exhibi¬ Truly something for everyone. Regis¬ about this year’s Annual Meeting at tors wiU open their displays featuring ter now for the LAMFES Annual Meet¬ the Sheraton Seattle Hotel and Tow¬ new products and ideas. Displays will ing; forms are located in the back of ers, in Seattle, Washington June 30- be open through Tuesday, so plan on this issue. You might even want to July 3. We will be offering more this spending a good amount of time in extend this great educational oppor¬ year than ever before. the exhibit hall exploring. tunity beyond the meeting and spend On Saturday, June 29, we will Monday, July 1, will be a fuU day a few extra days over Independence warm up with two concurrent work¬ of activities filled with symposia, tech¬ Day in Seattle. You deserve it!

288 Doiiy, Food and Environmentol Sanitation - MAY 1996 0157:H7

INTRODUCING RAINBOW AGAR 0157™ ...a new selective culture medium that is On this medium, 0157:H7 strains have a unique much more specific for E.coli 0157:H7 and distinctive black coloration, typical non- than MacConkey Sorbitol Agar. In addition 0157 VTEC strains are blue or purple, and most to its use with 0157:H7, Rainbow Agar 0157’” \ non-VTEC E.coli strains are magenta or red. Other is also useful for aiding isolation of other VTEC species are either inhibited on this medium or grow as (verotoxin-producing E.coli) strains. white or cream-colored colonies.

Rainbow Agar 0157™ is available internationally from Biolog and its distributors. For additional infomiation contact Biolog, Inc., 3938 Tmst Way, Hayward, CA, USA, phone: 510'785'2591, fax: 510-782-4639

lAMFES Sustaining Member See us at the 1996 lAMFES Annual Meeting, Booth No. 207 Reader Service No. 227

MAY 1996 - Dairy, Food ond Environmental SonHotioo 289 Dairy, Food and Environmental Sanitation, Vol. 16, No. 5, Pages 290-293 Copyright® lAMFES, 6200 Aurora Ave., Suite 200W, Dos Moines, lA 50322

Cutting Boards and Bacteria — Oak vs. Salmonella

Lisa Galluzzo and Dean O. Cliver Lafayette High School, St. Louis, Missouri; and Food Research Institute (Department of Food Microbiology and Toxicology), W.H.O. Collaborating Centre on Food Virology, Department of Bacteriology, and Department of Animal Health and Biomedical Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706-1 1 87, USA

tracts and recovery of bacteria from a SUMMARY pure filter-paper system were also investigated. Salmonella enteritidis inoculated in broth onto oak cutting boards rapidly became unrecoverable. Similar results were ob¬ tained with whole boards, wood chips, wood dust, and blocks of MATERIALS AND METHODS pressed wood dust. The effect was apparently physical (perhaps Bacteria due to adhesion and drying), rather than chemical, in that wood The bacteria used in these ex¬ extracted with various solvents showed undiminished activity, periments were Salmonella enteriti¬ and cellulose, as chemically pure filter paper, was similarly effec¬ dis, subspecies choleraesuis ATCC tive. 1307, obtained from the American Type Culture Collection. Media were lactose broth and Hektoen enteric agar (Difco Laboratories, Detroit, MI)- All inoculations were with a 24-h cul¬ INTRODUCTION ally yielded fewer bacteria than did ture (37°C) from lactose broth. plastic after contamination. Galluzzo There has been a recent increase (3) reported similar findings when in public concern over the presence Inoculation and sampling of solid studying the effect of various sanitiz¬ of Salmonella spp. in the food sup¬ and reconstructed oak boards ing agents on the recovery of bacteria ply (4, 6). This in turn has led to re¬ The surfaces of oak blocks were from surfaces of plastic and oak. The newed interest over the relative safety contaminated by swabbing with a inability to recover bacteria applied of such mainstays as wooden measured amount of inoculum. Fol¬ to the surfaces of wood blocks led Ak cutting boards, which, being porous, lowing drying under ambient condi¬ et al. (2) to assay wood for antibacte¬ are presumably more prone to cross¬ tions, bacteria were recovered by rial substances. They found little ef¬ contamination from meat and other swabbing the surface of the board fect of wood solids on bacterial viabil¬ juices. Plastic boards are generally with lactose broth. A wood plane was ity. supposed to be more sanitary than also used to remove 0.2 g of shavings The objective of this study was to the traditional wood boards and are from the wood surface. Shavings were investigate the reasons for the appar¬ recommended by the (USDA) U.S. then extracted by swirling in a Vor¬ ent disappearance of bacteria on the Department of Agriculture (5, 7), as tex mixer (plane-Vortex) or by chop¬ surface of wooden cutting boards. they appear easier to clean and ping in a blender with added broth We report here recovery of Salmo¬ present less opportunity for cross¬ (plane-blender). In the case of recon¬ contamination. There is, however, a nella from experimentally contami¬ structed (pressed) oak discs made general lack of quantitative data to nated wooden boards and recon¬ from oak shavings, the inoculum was support this widely held belief. structed or pressed boards as func¬ deposited directly onto the disc sur¬ Ak et al. f/) found that oak and tions of time and solvent extractions. face from a pipet, with care to cover other wooden cutting boards gener¬ The antibacterial effects of oak ex¬ the surface uniformly. Because they

290 Daily, Food and Environmental Sonitotion - MAY 1996 were made from shavings, the inocu¬ 1 Table 1. Effect of recovery method on recovery of Salmonella 1 lated discs could be readily crumbled 1 enteritidis 1 h after application to cutting boards up and transferred directly into dilu¬ tion tubes. 5. enteritidis applied Board Recovery S. enteritidis (CFU/block) material method (CFU/block) Production and extraction 1.8x10* Plastic" Swab 7.1 xlO-* of oak shavings Oak shavings generated using a Oak Swab 2.4 X 10^ power saw were screened over a #30 Plane + Vortex 7.1 X 10' mesh U.S.A. Standard Testing Sieve (Fisher Scientific Co., Pittsburgh, PA). Plane Blender <10 Samples (6 g) of shavings were then 2.4 X 10* Oak Swab <10 extracted at room temperature for 24 h with 120 ml of distilled water, ac¬ Plane + Blender <10 etone, ethyl alcohol, or petroleum ether. Flasks were continually agi¬ ‘’The plastic board surface was dried at room temperature with a fan. tated using a magnetic stirrer. The contents of each flask were filtered through Whatman #1 paper, rinsed with another 50 ml of solution, and dried overnight in a forced-air oven. 1 Table 2. Growth of Salmonella enteritidis at 37 C in lactose 1 Production and reconstruction 1 broth with 10% distilled water oak extract I of oak discs Sample log CFU/ml at incubation time (h) Samples (4 g) of extracted or unextracted oak shavings were placed 0 6 12 24 in a 2.25-in. (ca. 5.72 cm) diameter Carver Press (Fisher Scientific) die Lactose broth 6.3 8.1 8.2 8.3 assembly and compressed under Broth +1 -h extract 6.25 7.65 8.2 8.3 2,000 Ib/in^ pressure for 30 s. Pressed discs were removed from the assem¬ Broth + 24-h extract 6.3 7.6 8.3 8.3 bly and stored in a desiccator until inoculation.

Testing for antibacterial activity Testing for antibacterial activity lowed by Vortex milling or by chop¬ in oak in filter paper ping was evaluated as a means of Two experimental procedures Whatman #1 filter paper was cut recovering bacteria presumably were used to determine if there were trapped in the surface of the boards. antibacterial substances in wood that into 4 by 0.5 in. (ca. 10.2 by 1.3 cm) strips, which were then inoculated Recovery by this technique was again were contributing to the low recov¬ with 0.2 ml of inoculum and allowed very low, and the method was dis¬ ery rates. First, 50 g of chips (1 cm*) to air dry at room temperature. Time continued due to the difficulty in were extracted with 100 ml of dis¬ to dryness was approximately 30 min. planing oak. tilled water for either 1 or 24 h. Another set of strips was air dried Extract (2 ml) was added to 20-ml of more rapidly by applying room tem¬ Antibacterial activity in oak lactose broth in tubes and inoculated perature forced air from a lab blower with 5. enteritidis. Lactose broth tubes Oak leachates had no apparent setup. These strips dried in approxi¬ were incubated at 37°C and plated on effect on bacterial growth (Table 2). mately 9 min. Hektoen agar at various time inter¬ There was slightly lower initial growth vals for enumeration. observed in the first 6 h; however, The effect of oak piowder and RESULTS cell counts increased to the control oak chips on S. enteritidis growth level by 12 h. was also tested by adding 10% (wt/ Recovery method Some reduction in cell counts wt) oak shavings (sieved over a stan¬ There was a low level of recovery was noted when oak shavings were dard #30 mesh screen) and 10% (wt/ (99.9% disappearance) from oak us¬ added directly to the culture medium wt) small oak chips to lactose broth ing the swab test, and a high recovery (Table 3). There was a lag in the first as above and, then inoculating with (39%) from the plastic board (Table 6 to 12 h, followed by near recovery S. enteritidis. Lactose broth was used 1). Because ofthe low recovery from in 24 h. An equivalent amount of oak as a control. oak, a surface planing method fol¬ chips had a lesser effect on growth.

MAY 1996 - Daily, Food ond Environmontol Sanitation 291 Recovery from pressed oak 1 Table 3. Growth of Salmonella enteritidis at 37 C in lactose 1 powders 1 broth with oak chips or shavings I Salmonella recovery from Sample log CFU/ml at incubation time |h) pressed wood chips was very low (3.6 X 10"* CFU per block after 5 min 0 6 12 24 at room temperature, versus 3.6x10* CFU per block inoculated). Although Lactose broth 4.9 6.7 8.2 8.2 the entire disc could be crumbled up and transferred directly into the dilu¬ Broth + chips 4.4 5.3 8.2 8.4 tion tube, thereby presumably en¬ Broth + shavings 4.1 4.1 4.1 6.5 hancing recovery, the rate of recov¬ ery decreased with time, with more than 99.99% disappearance (i.e., no detectable bacteria) after 1,2, and 4 h. Recoveries from discs made from exhaustively extracted oak shavings were again low (type 4). The type of chemical used in the extraction of Table 4. Recovery of Salmonella enteritidis applied at 6.4 the shavings before formation of the X 10* CFU per block from reconstructed oak discs mode from discs did not appear to affect results. chemically extracted shavings after I h at room temperature

Recovery from filter paper Extraction fluid S. enteritidis recovered

The reductions in bacterial num¬ (CFU/block) bers from oak surfaces and oak pow¬ ders and the lack of antimicrobial None (control) 2.4 X 10* activity highlighted the need to test bacteria on a simpler cellulose sys¬ None (dried control) 7.5 X 10^ tem such as filter paper. This would Water 1.0 X 10^ eliminate the possibility of antibacte¬ rial agents affecting results and would Ethanol (95%) 1.8x10^ presumably allow for greater extrac¬ Acetone 6.6 X 10^ tion than with oak shavings, as the entire piece of filter paper could be Petroleum ether 3.5 x 10^ placed directly into the dilution tube and partially disintegrated by the swirling action of the Vortex mixer. Salmonella disappearance from fil¬ ter paper was very rapid, with over 99.99% not recoverable after an hour (Table 5). Table 5. Effects of drying rate and time at room temperature The experiment was repieated on recovery of Salmonella enteritidis from Whatman #1 using a 1-h drying time and two dry¬ filter-paper strips ing rates. The significance of the dry¬ ing rate on the fate of bacteria was 5. enteritidis applied Drying Drying Level recovered highlighted by the apparently more rapid disappearance of bacteria from (CFU/paper strip) rate time (CFU/paper strip) filter paper when strips were exposed to forced air. 6x 10* Slow 10 min 2.5 X 10^ 1 h <10

DISCUSSION 2h <10

This study was intended to shed 4h <10 some light on the mechanism of dis¬ appearance of Salmonella from the 7.6 X 10* Slow 1 h 3.4 (± 1.0) X 10^" type of oak cutting boards used in the Fast 1 h 1.3 (±0.4)x 10^° home kitchen. It had previously been found that bacteria could not be readily recovered from inoculated wood sur- "Data are the mean CFU/paper strip ± standard error.

292 Doity, Food ond Environmentol Sanitation - MAY 1996 faces by means of simple swabbing; ment where they might be expected mentally with bacteria. J. Food Prot. yet they were recoverable in high num¬ to air dry overnight and “recharge” 57:16-22 bers on supposedly safer plastic boards. between uses. This study raises many 2. Ak, N.O., D.O. Cliver, and C.W. Kaspar. 1994. Decontamination of This appeared to be an important area other questions regarding the viabil¬ plastic and wooden cutting boards for further investigation. ity of the unrecoverable bacteria and for kitchen use. J. Food Prot. 57:23- The study, which ranged from the sanitary properties of cutting 30. examining various extraction tech¬ boards under repeated heavy or in¬ 3. Galluzzo, Lisa A. 1993- Salmonella niques such as surface planing of oak dustrial use, when the board becomes in your kitchen. Unpublished. 4. IngersoU, B. 1990. Foul process: Faster followed by Vortex mixing or chop¬ saturated with moisture and loses some ping in a blender, to extractions from slaughter lines are contaminating of its adhesion or drying capacity. much U.S. poultry; system can spread reconstituted wood made from raw bacteria even to uninfected birds and and chemically extracted wood pow¬ overtax inspectors, the industry says ders, and finally attempts to recover ACKNOWLEDGMENTS it is safe. The Wall Street Journal. 16, bacteria from a pure cellulose sys¬ November. This study was supported by the tem, showed that the mechanism of 5. Lapping, L, and N. Connor. 1991. Shepton High School Science Club of disappearance is probably physical What’s “” on campus? In Food the Plano School District, in Plano, and not chemical. This disappearance NewsforConsumersU.S. Department Texas, and by Mrs. R. Wussow and of Agriculture. Holidays 1991:8-9. may be a combination of both an Mr. J. Dean, science teachers. The 6. Los Angeles Times. 1991. “It’s not adhesion and drying effect on the laboratory analyses were done in the chicken to ask questions: serious bacteria. health concerns about a popular food. laboratory of Eagle Snacks, Inc., un¬ We believe these results further (^Salmonella Campylobacter con¬ der the supervision of Dr. S. Galluzzo. confirm that oak cutting boards may tamination). 15, July. 7. U.S. Department of Agriculture, Food be inherently safer than implied in REFERENCES Safety and Inspection Service. 1992. the popular literature if the boards 1. Ak, N.O., D.O. Cliver, and C.W. Preventing foodbome illness: a guide are properly cleaned and sanitized Kaspar. 1994. Cutting boards of plas¬ to safe food handling. USDA-FSIS, and used in a typical kitchen environ¬ tic and wood contaminated experi¬ Washington, D.C.

A 1/1:111-11: COMPANY THE PREFERRED SANITARY Dairy, Food and Environmental CIP AGITATOR Sanitation encourages readers and advertisers to submit visually AUTOMATIC AGITATOR CLEANING WITH A DIFFERENCE interesting 8V2' x 11" four-color photos to be considered for publi¬ • Fully Pressurized System Cleans Sealing Surfaces cation on the cover of the journal. Send photographs, negatives and/ • Effective Blade Cleaning or slides to: • Sanitary Internal and External Publication Specialist Stainless Steel Construction Dairy, Food and • Simple Disassembly for Environmental Sanitation Periodic Inspection 6200 Aurora Ave. Suite 200W • Available for New and Existing Walker Silos Des Moines, LA Call or Fax For Complete Information 50322-2863 WALKER STAINLESS EQUIPMENT CO., INC. New Lisbon, Wl 53950 • (608) 562-3151 • Fax (608) 562-3178 CA496

lAMFES Sustaining Member Reader Service No. 192

MAY 1996 - Dairy, Food and Environmentol Sanitation 293 See us at the 1996 lAMFES Annual Meetina, Booth No. 304 Reader Service No. 215 Courses, Books, Slides, HGiSipinii and Videos on HACCP, Sanitation, Thermal Processing, Better Process Control, Packaging, and Labeling

Refrigerator Colored Dot Thermometers raThe Food Processors Hong or stick inside. $1 each in quantity of 10. AQAl 159-F Institute Thermocouple Neck Cord or Shirt 1401 New York Avenue, N.W., Suite 400 i Fast Response Pocket Thermometer Washington, DC 20005 $99 per -100°/1,000°F thermo- $15 each if you buy five for meter and probe: Select with a total of $75. - 40° to 202/393-0890 FAX 202/637-8068 hypodermic needle probe 300°F (°C). AQAl 271 (shown), AQAl 277F; or with ||H Vs" dio. needle probe on 30" Simply the best coble, AQAl 278F; or with U surface temperature probe on in training m 30" cable, AQAl 279F. To Order or For Our Catalog Call for the food industry! 1-800-845-8818 or Fax 1-352-335-6736 ALL QA PRODUCTS, INC. - Gainesville, Florida USA

SEIBERLING /ISSOCIATES, INC. The Acknowledged Leaders in State-of-the-Art Sanitary Process & CIP Engineering Design Automation & Software Because you are in daily for Projects that feature: contact with perishable foods, you need to take extra • Lowest Capital Costs care to avoid spreading • Maximum Operating Efficiency germs and infection. • Top Product Quality & Shelf Life Since 1968, the “Glo Germ™” system has been used to teach effective handwashing and cieaning techniques. “Gio Germ™" powder and iotion contain safe, inert “Germs You Can See” that giow when exposed to standard Uitraviolet iight.

* •

I Dublin, OH Roscoe, IL Redwood City, CA I (614)764-2817 (815)623-7311 (415)363-0577 I I Glo Germ Company™ y^ax (614) 764-5854 Fax (815) 623-2029 Fax (415) 367-8682 P.O. Box 537 Moab,UT 84532 1-800-842-6622 • FAX 801-259-5930 lAMFES Sustaining Member Reader Service No. 207 lAMFES Sustaining Member Reader Service No. 221

294 Doiiy, Food ond Environmental Sanitation - MAY 1996 The Standard In Food Safety Training

People count on you to set guidelines and Regulatory and industry food safety maintain standeirds for the serving of safe food. professionals recognize the benefits of this

So doesn't it make sense to train foodservice educational system and have enhanced their

personnel with a program that has certified over knowledge of the HACCP approach to implementing

500,000 foodservice managers and trained an a food safety management system. Clear, precise,

additional 1,000,000 front-line employees? and up-to-date, SERVSAFE includes videos and texts,

- plus interactive techniques to make SERVSAFE'* Serving Safe Food SERVSAFE includeses videos learning both efficient and highly training, from The Educational and texts, plus interactiveiteractive effective. Foundation of the National Restaurant techniques to make learning Association, is a food safety The Educational Foundation and both efficienti and educational system that provides highhighly effective. training and certification specific to _ _I Administration's State Training Branch

the job responsibilities of foodservice managers and are currently conducting several cooperative

employees. The principles covered in SERVSAFE are training workshops to provide regulatory and designed to address critical food safety issues based industry professionals with an understanding of the

on the Hazard Analysis Critical Control Point principles of HACCP and their practical application

(HACCP) system. within any type of foodservice operation.

For more information on our HACCP-based SERVSAFE system, or on how to arrange a training seminar on Managing a Food Safety System, call 1-800-765-2122, ext. 369.

National Restaurant Association THE EDUCATIONAL FOUNDATION lAMFES Sustaining Member See us at the 1996 lAMFES Annual Meeting, Booth No. 706 Reader Service No. 131

MAY 1996 - Dairy, Food and Environmental Sonitotion 295 Dairy, Food and Environmental Sanitation, Vol. 16, No. 5, Pages 296-298 Cofiyright® lAMFES, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322

Labneh (Concentrated Yogurt): A Traditional Fermented Dairy Product in Jordan

Salam A. Ibrahim,' Khaled A. Al Khatib,^ Said A. Al-Haik,' and Mohanad H. Daguri' 'Department of Nutrition and Food Science, Faculty of Agriculture, University of Jordan, 11942, Ammon, Jordan and ^Deportment of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506-1600, USA

INTRODUCTION 25%) and it usually contains 8.00 to Microbiological qualify 11.00% fat, 3.50 to 4.90% lactose, The preservation of milk by fer¬ Limited data on the microbio¬ 8.20 to 10.40% protein, and has a pH mentation in various countries in the logical quality of labneh are available. of 3 90 to 4.20 (6) (Table 1). It may Middle East goes back to the domes¬ Mustafa (3) indicated that the micro¬ be produced from ewe’s, goat’s, or tication of animals. There are many biological quality of labneh varies ac¬ cow’s milk. The Jordanian standard different fermented products, but yo¬ cording to the source of milk. The for labneh specifies that labneh must gurt and yogurt-based foods are the microbiological examination revealed have the following characteristics: most popular fermented dairy foods that yeasts were the major contami¬ Acidity < 2.5%, salt < 1.5%, fat < 9%, nants for this product (3, 6, 7). The in this area of the world. Labneh and solid nonfat > 23% (1, 2). presence of yeasts in dairy foods is (concentrated yogurt), sometimes common (4, 5). Yeasts have been known as yogurt-cheese, is one of the Processing isolated from many products such as yogurt-based foods that are consumed A large proportion of labneh is yogurt, cottage cheese, and other widely in Jordan and the Middle East. produced by a traditional method dairy products (4, 5). It is believed Labneh is usually consumed with which is based on straining of yogurt that yeasts are indigenous to labneh through cloth bags. This method is as a part of a main or as a since this product has a low pH. The considered to be slow and non-hy- snack. The processing steps for this predominant yeast species are Sac- gienic. New techniques have been product mainly involve extraction of charomyces cerevisiae and Kluyvero- tried for the production of labneh, whey (Figure 1) (1, 2, 6). The result¬ myces marxianus (12). The other such as the use of a mechanical sepa¬ ing product is a semisolid mass. For yeast species that have been isolated rator, a nozzle separator and/or ultra- longer-term storage, the product is from labneh were Geotrichum filtration (6, 8). The annual produc¬ usually shaped into balls, soaked in candidum, Trichosporomcutaneum, tion of labneh in Jordan has not been olive oil, and then stored at room reported; however, it is estimated Candida blankii, and Debaromyces temperature for up to a year. that the annual production at the hansenii (3, 6, 7). Yeasts isolated University of Jordan dairy plant is from labneh are considered to be CHARACTERISTICS AND 51,000 kg. (Ibrahim, 1993, personal psychrotrophic in nature (12). PREPARATION communication). Practically, about The problem of contamination 25 to 30% of yogurt is concentrated might be attributed to many factors Chemical composition to labneh. Labneh yield is usually such as the yogurt culture or the The composition of labneh has related to the chemical composition yogurt being already contaminated been studied by several researchers of the milk, the microbiological qual¬ by yeasts. Also poor plant sanitation (6, 7, 8, 10). This product has twice ity of the yogurt, and the manufactur¬ and poor hygienic practices can also the level of solids of fluid milk (22 to ing method. be a source of contamination. There-

296 Dairy, Food ond Environmental Sanitation - MAY 1996 Figure 1. Steps followed in the production of typical loboch. fore, it is important to develop a haz¬ ard analysis and critical control points (HACCP) system for such traditional products. This system is a systematic Heat treatment of milk (90-95®C for few minutes) way of analyzing the potential haz¬ i ards in labneh processing and identi¬ fying the points in operations which Cool to 4l-43°C are critical to product safety. It is i believed that good sanitation and strict Inoculation with yogurt culture hygienic rules should increase the i shelf life of labneh. Many methods have been tested Incubation at 40-45‘’C for 3-4 h to prolong the shelf life of labneh, i Tamime and Crawford (9) investi¬ Cool to 4-5'’C gated the use of heat treatment and i addition of potassium sorbate. Mild heat treatment in combination with Add salt (0.50-2.00%) potassium sorbate (0.1%) extended >1 the shelf life and improved the qual¬ Fill yogurt into cloth bags ity of labneh.

i Product development Stack bags on top of each other Nutritional qualities of labneh i have been shown to be beneficial Allow whey to drain overnight because of an improved protein di¬ i gestibility compared with fluid milk. Enhancement of the therapeutic and Empty product into mixer nutritional properties of labneh may i also be achieved through the use of Mix Bifidobacterium bifidum/longum and Lactobacillus acidophillus in i yogurt starter cultures. Pack into containers Labneh is a popular dairy prod¬ I uct in Jordan; it could have promising appeal in coimtries with Refrigeration greater quality consistency and ap¬ propriate marketing efforts. The de¬ velopment of markets for labneh could possibly be achieved by a con¬ sumer education program which would emphasize the many uses for labneh in the diet. Labneh can be used either as a dip, a topping, or as a spreadable cheese. Labneh can also 1 Table 1. Percentage chemical composition of labneh 1 serve as an alternative for sour cream Tamime et al. {8) Saiji {6} Saiji et al. {7} Veinoglou etal. for people who cannot afford the calories. We believe that certain tra¬ ditional products from other areas of Total solids 24.23 24.61 23.44 22.40 the world might become popular in Protein 8.225 10.43 9.270 8.240 the USA or other areas when food companies and consumers realize Fat 11.04 8.140 8.340 10.70 their potential use and acceptance. Ash 0.690 1.070 1.330 - Acknowledgments Lactose 4.275 4.910 3.510 - We gratefully acknowledge the Titratable acidity 1.455 - - - financial support of the Dean of Sci¬ pH 4.175 4.010 3.860 4.050 entific Research at the University of Jordan (Grant # 6-6-93).

MAY 1996 - Daily, Food ond Environmental Sonitotion 297 References 5. Rohm, H., F. Lethner, and M. Lehner. yogurt cheese known in the lebanon 1990. Microflora of Austrian natural 1. A1 Shaikh, B. I. 1988. Comparison as labneh anbaris after one year stor¬ set yogurt. J. Food Prot. 53:478-480. age at 20°C. Egyptian J. Dairy Sci. between traditional and new meth¬ 6. Salji, J. 1991. Concentrated yogurt: a ods for production of labneh. (/w .<4ra- 12:299-312. challenge to our food industry. Food Wc). Al-MohendesAl-Ziraie 17:87-88. 10. Tamime, A. Y., and R. K. Robinson. Sci. Technol. 5:18-19. 2. A1 Shaikh, B. 1.1990. Traditional meth¬ 1978. Some aspects of the produc¬ 7. Salji, J., S. Saadi, and A. Mashhadi. od for production of labneh. (/n Ara¬ tion of a concentrated yoghurt 1987. Shelf life of plain liquid yogurt Oabneh) popular in the Middle East. bic). Food Dairy Technol. 18:22. manufactured in Saudi Arabia. J. Food Milchwissenschaft 33:209-212. 3. Mustafa, S. 1978. Microbiological stud¬ Prot. 50:123-126. 11. Veinoglou, B., E. Anifantakis, and ies on labneh, a fermented dairy prod¬ 8. Tamime, A. Y., G. Davies, A. S. uct injordan. M. S. thesis. The Univer¬ Chehade, and H. A. Mahdi. 1989. The 1. Stiakakis. 1978. The 20th Interna¬ sity of Jordan, Amman. production of labneh by ultrafiltation: tional Dairy Congress, IE 831. 4. Rohm, H., F. Lethner, and M. Brauer. a new technology. J. Soc. of Dairy 12. Yamani M. I., and M. M. Abu-Jaber. 1992. Diversity of yeasts in selected Technol. 42:35-39. 1994. Yeast flora of labaneh produc¬ dairy products. J. Appl. Bacteriol. 72: 9. Tamime, A. Y. and R. J. Crawford. tion by in-bag staining of cow milk set 370-376. 1984. The microbiological quality of yogurt. J. Dairy Sci. 77:3558-3564.

See us at the 1996 lAMFtS Annuol Meeting, Booth No. 410

Warren — Your Center for Analytical Needs

Using overnight express and instant communications, Warren Analytical is your local testing laboratory — wherever you may be located. We have a proven Send Your Problem Bugs to us for record of superior quality and service, the kind you Rapid, Reliable Identification expect from the Lab next door. Call on Warren Analytical — experts in microbiology, Using Fatty Acid Analysis residue chemistry, food chemistry and nutritional Gram-positive rods. Gram-negative nonfermenters, labeling to solve your special testing requirements. anaerobes, yecists, and now molds Give Warren a Call! Turnaround in 48-72 hours - Low per sample cost 1 -800-945-6669 Customized computer databases for every client Service that is highly personal and confIdenthU Wanen Ancdyfical Laboialory

700 Barksdale Road, Newark, Delaware 19711 650 East ‘O' Street ■ P.O. Box G ■ Greeley, Colorado 80632-0350 Telephone 1-800-886-9654 FAX (302)292-8468

Reader Service No. 103 Reader Service No. 225

298 Dairy, Food ond Environmental Sonitotion - MAY 1996 Read any See us at the 1996 lAMFES Annual Meeting, Booth No. 304 good At what stage are you in your HACCP program?

□ Gathering information from The National Food Laboratoiy

□ Identifying Critical Control Points with The National Food Laboratory

□ Developing plans with The National Food Laboratoiy

□ Reviewing plans with The National Food Laboratoiy

□ Implementing plans with The National Food Laboratoiy

□ Conducting audit with The National Food Laboratoiy If you have recently read or heard about an interesting That’s right. The National Food Laboratoiy is expert in each and informative book stage and will work with you in a practical manner to achieve relative to food science, your HACCP milestones. Whether you require one stage or a safety, or sanitation, and comprehensive program, call The National Food Laboratory - because HACCP is our business. would like to recommend it for our Book Review Column, please contact:

Managing Editor Dairy, Food and Environmental Sanitation, 6200 Aurora Avenue Suite 200W The National Food Laboratory, Inc. Des Moines, Iowa 50322-2863 6363 Clark Avenue Phone : 510-828-1440 Dublin, CA 94568 Fax : 510-833-9239 Telephone: (515) 276-3344 or (800) 369-6337 lAMFES Sustaining Member Reader Service No. 168

MAY 1996 - Doiiy, Food and Environnwntol SonitoKon 299 Dairy, Food and Environmental Sanitation, Vol. 16, No. 5, Pages 300-304 Copyright© lAMFES, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322

Limitations of Bimetallic- Coil Thermometers in Monitoring Food Safety in Retail Food Operations

O. Peter Snyder Hospitality Institute of Technology and Management, Suite 35, 830 Transfer Road, St. Paul, Minnesota 55114, USA

INTRODUCTION Today, there is more concern SUMMARY than ever about the safety of food. This article discusses the limitations of bimetallic-coil ther¬ Raw food is contaminated with a great mometers for measuring food temperatures for safety in retail food variety of pathogens (1), and food handlers and preparers in retail food operations. Under most circumstances, because of the way they operations have been given the full are designed, bimetallic-coil thermometers are unreliable and responsibility by the government for inaccurate food-temperature-measuring devices to use to assure making the food safe by controlling the safety of most foods in retail food operations. the multiplication of pathogens and/ To illustrate the problems encountered using a bimetallic-coil or inactivating them with heat. Bime¬ thermometer to measure food temperature in typical foodservice tallic-coil thermometers, commonly holding situations, an experiment was performed at a restaurant in called stem or pocket thermometers, St. Paul, Minnesota. A bimetallic-coil thermometer was modified have been used for many years by the by soldering 30-gauge iron-constantan thermocouples at the tip, foodservice industry to measure food temperature and judge food safety. middle, and upper portion of the thermometer. The thermometer However, as data presented in this with thermocouples was placed in various foods. The tempera¬ paper show, these temperature-mea¬ tures of three thermocouples and the dial readings from the suring devices do not always give bimetallic-coil thermometer were read and recorded. accurate assessments of food tem¬ When the data are examined, it is evident that bimetallic-coil peratures. thermometers may give a precise indication of food temperature The purpose of this paper is to if the temperature of the food is uniform within 1°F (ca. 0.56°Q show that bimetallic-coil thermom¬ eters have serious limitations, espe¬ throughout the food system (e.g., in a stirred kettle of soup). cially when these devices are used for However, when bimetallic-coil thermometers are used to assess microbiological hazard control moni¬ the temperature of most foods in foodservice operations, they do toring to determine if critical control not give an accurate indication of food temperature. limits have been met for the pasteur¬ ization of thin foods such as ham¬ burgers and other ground-meat pat¬ ties. These devices should not be used to judge the safety of hot or cold food holding or cooling. Thebimetal-

300 Doity, Food ond Environmental Sanitation - MAY 1996 lic-coil thermometer is the tempera¬ Figure 1. Construction of a bimetallic-coil thermometer. ture- measuring device recommended in the 1976 FDA Food Service Sanita¬ tion Manual (2) and is used by most regulatory authorities to monitor food safety. While the thermocouple-ther¬ mometer has been added as an ap¬ proved temperature-measuring de¬ vice in the 1995 FDA Food Code 639, the bimetallic-coil thermometer is also listed as an approved food-safety¬ monitoring device. Both the 1976 and 1995 FDA Calibration of bimetallic-coil nology, the temperature of the ice- food codes provide no rules or in¬ thermometers water bath will be within a few hun¬ structions to describe or define the dredths of a degree of 32°F, under a area or point in the food where tem¬ Most bimetallic-coil thermom¬ wide range of water hardness. Note: perature should be measured to en¬ eters are calibrated before leaving Only crushed ice should be used to sure an accurate determination of the manufacturing facility. Accord¬ make the ice-water bath. Water cooled safety. The implication is that the ing to one company, for their best with ice cubes should not be used coldest point is to be found in hot bimetallic-coli thermometers, the because ice cubes do not cool a con¬ food and the warmest point is to be needles on the scale of the dials must tainer of water uniformly, and there found in cold food. Because of the accurately register three tempera¬ can be a 2 to 3°F (ca. 1.1 to 1.7°Q or construction of bimetallic-coil ther¬ tures: the high and low limits, and the greater temperature nonuniformity mometers, accurate temperatures center of the temperature scale. For in the container. ±2°F (ca. 1.1 °C) can only be mea¬ example, to calibrate a 0 to 220°F (ca. The stem of the thermometer sured in constantly stirred food where -17.8 to 122°C) thermometer, the must be immersed at least 3 in. (ca. the temperature of the food volume thermometer is placed into a 100 ± 7.6 cm) into the slush ice, and the varies by less than 1°F (ca. 0.56°C) 0.1°F (ca. 37.8 ± 0.56°C) bath moni¬ thermometer should be stirred over the tip to 3 inches up the stem. tored with a National Institute of Stan¬ dards and Technology traceable stan¬ through the ice-water mixture 3 or 4 times. It is best to wait at least 1 min Construction of bimetallic-coil dard thermometer. The bimetallic-coil for the coil to reach a temperature thermometers thermometer is then adjusted to ac¬ curately display 100°F. The thermom¬ equilibrium. Then, by holding the Bimetallic-coil thermometers eter is checked again in a bath at 0°F nut on the back of the dial with pliers, contain a temperature-sensing bime¬ (ca. -17.8°C) (lower end of scale) the thermometer head can be twisted tallic coil that extends up the stem of andabathat200°F(ca. 1 ll°Q(higher until the pointer and 32°F on the dial the unit from 2 to 2.5 in. (ca. 5.1 to 6.4 end of scale). If a thermometer is coincide. Note: The accuracy of this cm). Figure 1 is a cutaway of the more than 2°F off the limits, it is recalibration procedure will depend typical construction of a bimetallic- rejected. By using this calibration on the individual assigned to do this coil thermometer. procedure, an accuracy and stability task. There is a possibility of human The temperature registered on of 1% is guaranteed across the error. Also, there is no guarantee that the dial of the bimetallic-coil ther¬ thermometer’s temperature span (in the temperature of the thermometer mometer is the average of food-con¬ this case, 2°F between 0 and 200°F). is accurate at 150 or 200°F (ca. 83-3 tact temperatures along the length of After a stem thermometer has or 111 °0, unless a temperature bath the bimetallic coil. In order for the been used for even a short period of accurate to ± 0.5°F (ca. ± 0.27°O is unit to indicate temperatures with an time such as one day, or has been used as calibration medium each time accuracy of ± 2°F, it is necessary that dropped, it must be checked for ac¬ the thermometer is recalibrated. the temperature of the food in con¬ curacy and recalibrated, if necessary. A crude temperature check can tact with the part of the stem housing Bimetallic-coil thermometers, be¬ be made by dipping the stem of the the coil to beyond the length of the thermometer into boiling water. coil vary less than ± 1°F, and that the cause of the way they are constructed, However, because of barometric pres¬ thermometer be calibrated in a water get out of calibration very easily. These sure, the temperature at which water bath with a temperature accuracy of thermometers can be recalibrated in 0.1 °F (59- It is also necessary to wait about 10 to 15 min to 32°F (0°O boils is not always at 212°F (100°Q. at least 20 s to read the temperature using a slush ice-water bath (60% Therefore, boiling water cannot be to assure that the coil has come to crushed ice, 40% tap water). To per¬ regarded as a good recalibration me¬ equilibrium. In air or in a food that is form a calibration in this slush ice- dium. To attempt to calibrate a ther¬ not dense, such as , the time water bath, the use of distilled water mometer in boiling water, a covered should be at least 1 min to allow for is not required. According to the Na¬ container of water, just at the boiling equilibrium. tional Institute of Standards and Tech¬ point, should be used. The influence

MAY 1996 - Doiiy, Food ond Environmental Sonitotioa 301 of barometric pressure on the boil¬ Figure 2. Modification of bimetallic-coil thermometer with thermocouples. ing temperature of water must be taken into account. For every 1,000 ft (304.8 m) of altitude above sea level, the temperature at which water boils will be reduced approximately 1.8°F (ca. 0.99°C). If the atmospheric pres¬ sure for the day is low, about 2°F should be subtracted from the known boiling temperature of water at the specified altitude. If the barometric pressure is high, about 2°F should be added to the recognized boiling tem¬ temperature in typical foodservice ture of the spaghetti to be 112°F. perature. holding situations, the following ex¬ The thermocouple at the dimple indi¬ periment was performed at a restau¬ cated a temperature of 102°F; at the Use of binnetallic

302 Doiry, Food ond Environmentol Sanitation - MAY 1996 Thermocouple Temperatures BimetollicCoil Range DifFerence (°F) in Food Item (°F) Thermometer Bimetallic Coil

Top Middle Tip (dial reading), (°F) Thermometer^

1. Spaghetti sauce 3.5 in. deep in 12 by 20 by 4 in. pan (sitting on table) 102 114 119 112 17.0 2. Spaghetti sauce in 5-gallon tilt kettle (hot holding) 149 150 152 149 3.0

3. Spaghetti sauce 2 in. deep in 10 by 2 by 2.5 in. pan (in steam table) no 155 205 155 95.0

4. Tetrazini sauce in a 7 in. diameter, 7 in. high plastic insert (in 38°F refrigerator) 83 94 97 89 14.0

5. Salad dressing in a 6 by 6 by 6 in. insert (in cold rail) 45.6 43.5 42.1 43 3.5

6. Mozzarella cheese in a 6 by 6 by 6 in. insert (in cold rail) 54.2 50.9 48.9 51 5.3

7. Pesto sauce in a 6 by 6 by 6 in. insert (in cold rail) 49.4 44.6 39.5 43 9.9

8. Rice, approx. 1 in. deep in a 12 by 20 by 2.5 in. pan (in steam table) 127 49 163 149 36.0

°As indicated by largest difference in thermocouple readings.

uniform throughout the food system, The 1976 FDA Food Service Sani- 140°F is 103 s (7). For a minimal 3-D as is the case with a stirred kettle of tation Manual (2), which is still being (1,000to 1) reduction, this is 309s, or soup. However, when bimetallic-coil used as a guideline by some regula- about 5 min. If the temperature of a thermometers are used to assess the tory agencies for judging the safety of ground beef patty is at 138°F, 493 s or temperature of most foods in food- food, requires in §4-205 that bimetal- 8.2 min at this temperature is re¬ service facilities, they will not give an lic-coil thermometers be used to mea- quired for a 3-D (1,000to 1) salmonel- accurate indication of food tempera- sure food temperatures. The 1976 lae inactivation, ture. It is virtually impossible for FDA code also indicates that cooking The FDA has made provisions for bimetallic-coil thermometers to give many foods such as hamburger pat- the use of electronic thermocouples accurate indications of the tempera- ties to 140°F is adequate to assure as temperature-measuring devices in ture of solid foods in salad bars and food safety. Many regulatory agen- the 1995 Food Code (3). However, steam tables. These types of tempera- cies in the still base the 1995 code still allows the use of ture-measuring devices should never their food-safety requirements on the bimetallic-coil thermometers for veri- be used to judge the pasteurization of 1976FDA recommendations, and use lying the accuracy and adequacy of thin foods such as hamburgers, bimetallic-coil thermometers to mea- temperatures necessary for the pas- chops, or chicken being cooked on a sure food temperature. Foodbome teurization of thin foods like ham- grill or griddle, or in a fryer or oven. illness incidents involving Escheri- burgers. Ifthe temperature measurement used chia coli 0157:H7 have proved that An important point in food-safety to assess the adequacy of pasteuriza- destruction of pathogens at 140°F is law is that citing a government docu- tion (cooking) is inaccurate by 5°F, very slow and requires a sp)ecified ment, as in a case of using 140°F to the destruction of microorganisms i5eriodoftime.TheUSDAD-vaIue(10 kill Salmonella or Escherichia coli may be changed by about 300% 66). to 1 reduction) for salmonellae at 0157:H7 in hamburger to prevent

MAY 1996 - Daily, food and Environmental Sanitation 303 foodbome illness or disease, is no derstood, it becomes conclusively lic-coil thermometers will be no bet¬ defense if the government document evident that thermocouple thermom¬ ter than 1% (2°F) plus the variation in is incorrect. Retail food operators eters are the only temperature-mea¬ the calibration procedure. It is obvi¬ must seek, know, and use correct suring devices that are sufficiently ous from this discussion that bimetal¬ safety information and procedures. accurate to measure food tempera¬ lic-coil thermometers cannot be ex¬ Most educational material used ture at any point on the surface or pected to give accurate indications of to train foodservice operators in the within food to confirm food safety in food temperature, except in stirred United States is based on the 1976 terms of the hottest and coldest point liquid foods, such as some soups and FDA Food Service Sanitation Manual in a food item. These thermocouple , where the food temperature (2). Therefore, many operators and thermometers have a very thin can be made uniform by stirring. regulatory officials cannot demon¬ grounded probe, equal to or less than The fact that the FDA provides strate to cooks and other food-pro¬ 0.062 in. (ca. 0.157 cm) in diameter. inadequate information about tem¬ duction personnel how to measure Thin-tipped thermocouples can mea¬ perature-measuring devices and how food temperatures with a thin-tipped sure temperatures at a point as small temperatures should be measured thermocouple. Measuring the tem¬ as 0.010 in. in 2 to 3 s. does not provide a defense in cases of perature of foods with a thin-tipped litigation. The responsibility for cor¬ thermocouple is necessary in order rect food-temperature information CONCLUSION to assure that food temperature is and measurement rests solely with sufficient for adequate pasteurization. Under most circumstances, bi- owners and managers. When owners It must always be assumed that raw metallic-coil thermometers are unre¬ and persons in charge accept the government-inspected food is con¬ liable and inaccurate food tempera¬ responsibility of managing and oper¬ taminated 100% of the time with dan¬ ture-measuring devices to use to as¬ ating a retail food facility, they must gerous pathogens (1). Adequate tem- sure the safety of most food in retail know the most accurate way to mea¬ p>eratures for specified periods of time food operations. The use of these sure food temperatures in order to are necessary to destroy pathogenic temperature-measuring devices can control the growth of pathogenic organisms in the government-in¬ lead to inadequate pasteurization of microorganisms and ensure their de¬ spected raw food in the United States. food and hence, consumer illness. struction. Owners and managers of food- The ultimate result may be very costly production facilities in the U.S. should lawsuits. REFERENCES: show “due diligence” as defined by In a typical food product such as 1. CAST (Council for Agricultural Sci¬ the Food Safety Act 1990of the United a casserole of food on a hot holding ence and Technology). 1994. Food¬ Kingdom (4). In England, if a person table, the temperature of food from bome pathogens: risks and consequen¬ ces. Task Force Report no. 122. CAST, in charge of a food-production facil¬ the tip of the thermometer or bottom 4420 West Lincoln Way, Ames, lA. ity or food-vending operation is de¬ of the pan to the upper part of the 2. FDA. 1976. Food Service Sanitation termined to be involved in a thermometer at the surface of the Manual. DHEW Publication no. (FDA) foodbome illness incident, this per¬ pan of food can vary by 100°F (205°F 78-2081. Washington, D.C. son is considered to be the defendant at the tip of the thermometer or bot¬ 3. FDA. 1995. Food code: 1995 recom¬ mendations of the United States Pub¬ in matters of litigation. As the defen¬ tom of the pan, and 105°F at the food lic Health Service Food and Drug Ad¬ dant, this individual must be able to surface). The thermometer will read ministration. Department of Health prove that all reasonable precautions 155°F. In a salad bar, typical food and Human Services, Washington, D.C. were taken and due diligence was temperatures may vary by 20°F from 4. Society of Food Hygiene Technology. used to avoid the offense. Consider¬ the bottom of the container of food to 1993- Hygiene in focus, no. 22. Due dUigence. SFHT, UK. ing the problems with the use of a the surface (35 to 55°F), and the ther¬ 5. Snyder,O.P. 1994.Bimetalliccoilther- bimetallic-coil thermometer to mea¬ mometer will read 45°F. mometers. Hospitality Institute of sure food temperature and assure its Because of these problems, in¬ Technology and Management, St. safety, it is doubtful that the operator spectors who use a bimetallic-coil Paul, MN. 6. Snyder, O. P. 1994. HACCP-basedfood would be able to prove due diligence thermometer to assess food tempera¬ safety and quality assured pasteurized- if the bimetallic-coil thermometer is tures should state exactly how the chilled food systems. FDSV 2902. used to assess temperatures of food thermometer was inserted into the Hospitality Institute of Technology produced by the facility. food, where it was inserted into the and Management, St. Paul, MN. If food temperature is to be mea¬ food, and then state that the tempera¬ 7. USDA. 1991. 9 Code of Federal Regu¬ sured accurately to validate safety, it ture indicated on the dial was the lations, Section 318.17. Requirement for the production of cooked beef, is essential that the limitations of bi- average temperature of the food mea¬ roast beef and cooked corned beef. metallic-coil thermometers be recog¬ sured between the tip and 3 in. up the U.S. Government Printing Office, nized. When these limitations are un¬ stem. The total accuracy of bimetal¬ Washington, D.C.

304 Dairy, Food and Environmental Sonitotion - MAY 1996 Attached cap with unique HINGED LID

Easy access 44mm WIDE MOUTH > Easy to remove, tamper evident, _ STERILITY SEAL ACCURATELY BUFFERED Complies with APHA, AOAC, to pH 7.2 ± 0.2 EPA, FDA, USP

PREFILLED WATER & WASTEWATER 90ml or 99ml kikiMiBi •*WSph3t6 FORMULATION !^phate (Phosphate Buffer lemel uSSIwISfSiSSS EXTENDED Dilution Bottle r>IU.CoflMn« w/Magnesium Chloride) SHELF LIFE |r>. ml N*OH ter pH ^ii-ao3o ,80® of 2 years at apwyiaoirt. ' rj 10.2. Contains (M.nM ■ 15* - 30*C. Do not rram room temperature •Rd NaOH lor pH- a* —ISrIOKL my ISO ml. Phosphate (Butterffe IS* - 30*C. Do nol Irssss MlvREMfi FOOD & DAIRY Dilution Bottle FORMULATION (Butterfield's Buffer) Visit the REMEL exhibit at the lAMFES Meeting. ^Ubmiory Um Only.

DESCRIPTION COLOR FILL QTY CAT.NO. Phosphate Dilution Bottle (Butterfield) Green 90ml 72/Cs 11-3030 ^ t.2 t 0.2. Contains purWi*^ Phosphate Dilution Bottle (Butterfield) Blue 99ml 72/Cs 11-3031 VO., and NaOH (or pH a##** Phosphate Dilution Bottle (Magnesium Chloride) Gold 90ml 72/Cs 11-3032 capacity 150 ml. feial 15* • 30*C. Do not (re®* Phosphate Dilution Bottle (Magnesium Chloride) Red 99ml 72/Cs 11-3033 ^vtoitetjiorREMEt

800-447-3635 (Order Entry) 800-447-3641 (Tectinical Service) remel Lenexa, KS 66215

lAMFES Sustaining Member See us at the 1996 lAMFES Annual Meeting, Booth No. 300

// Introducing the GENE-TRAK Salmonella DLP Assay Now, more than ever, GENE-TRAK'S "Gold Standard"

specificity can save you time and money in the detection of

Sainnonella in foods compared with traditional culture methods.

Stop by Booth # 610 in Seattle and find out how.

mGENEnAK m SYSTEMS 94 South Street Hopkinton, MA 01748

(800) 338-8725 (Technical and Customer Service) (508) 435-7400 (Phone) (508) 435-0025 (Facsimile)

lAMFES Sustaining Member See us at the 1996 lAMFES Annual Meeting, Booth No. 610

MAY 1996 - Daily, Food ond Enwomnenlai SooiMioa 305 Dairy, Food and Environmental Sanitation, Vol. 16, No. 5, Pages 306-309 Copyright® lAMFES, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322

Reprinted from Reinventing Food Regulations, Part III-January 1996

REGULATORY REFORM RECOMMENDATIONS

REGULATORY REFORM FOR Reform of FDA's Food-Additive tious Agency reviews and decisions SUBSTANCES ADDED TO Petition Review on petition approvals. FOOD Background: Congress Reduce Pending Inventory: charged the FDA with ensuring the FDA intends to reduce the inven¬ One of the missions of FDA safe use of direct (such as new tory of 290 pending petitions by (a) and of FSIS is to ensure that foods sweeteners) and indirect (such as assigning additional staff to petition do not become adulterated by components of plastic bottles that review, with an emphasis on added substances. FDA has primary can get into food) food additives reducing the pending petition jurisdiction over the additives when it passed the Food Additives inventory; (b) establishing a themselves; it provides premarket Amendment of 1958 and the Color mechanism for outside scientific review and regulations on the Additive Amendments of I960. review of a number of pending safety of substances for specific These amendments to the Federal indirect additive petitions; and (c) uses. FSIS further regulates the use Food, Drug, and Cosmetic Act establishing contracts for evaluation of substances added to meat and require that such additives undergo by third parties of data, such as poultry to prevent adulteration of premarket evaluation to establish toxicity studies, from a number of products under its jurisdiction. that their intended use will be safe. pending direct additive petitions. FDA scientists review data Proposal and Justification: For both (b) and (c), FDA will packages (petitions) submitted by FDA’s plan for comprehensive render the final safety decision and manufacturers of GRAS (Generally reform has the following elements: notify the petitioner that either the Recognized As Safe) substances, as (a) establish and meet petition is approvable or why the well as manufacturers of new food deadlines for action on petition data do not support such a finding. additives, which are by law consid¬ reviews (performance goals); The goal is to reduce the number of ered unsafe until shown to be safe (b) reduce pending-petition pending petitions so that new for the intended use. FDA’s review inventory; petitions may be evaluated more process is often protracted; the (c) test and institute new expeditiously. food industry believes that review approaches to review; and New Approaches to Petition takes too long. FDA acknowledges (d) implement management Review: (a) FDA has begun to that it needs to improve its review reforms within the food additive implement a “Threshold of Regula¬ performance. FDA’s reform pro¬ review program. tion” approach for non-carcino- posal aims to achieve reform In order to meet its petition- genic, indirect food additives. This without jeopardizing food safety or review deadlines, FDA must first approach allows FDA to determine the independence, integrity, and that an indirect additive’s migration credibility of the review process. reduce the petition backlog, FSIS has had an additional, improve the review process, and into food is likely to be so trivial largely redundant premarket complete planned management that the substance does not need to approval process for ingredients reforms. be listed in a food additive regula¬ used in meat and poultry products. Performance Goals: FDA will tion. Under this approach, such FDA and FSIS jointly propiose to establish time frames and perfor¬ indirect additives would receive reform premarket review of food mance goals for the review of expeditious, abbreviated review by additives for meat and poultry uses direct and indirect food additive FDA, thereby avoiding submission so that only one rulemaking is petitions. The time frames that will and review of food additive peti¬ required. be established will ensure expedi¬ tions. More than 100 such “Thresh-

306 Doiiy, Food ond Environmental Sanitation - MAY 1996 old of Regulation” letters have been implement the third-party review submission and to inform the issued to date, (b) FDA has imple¬ components of the petition-review petitioner if a problem with the mented a policy in which firms reform proposals will be estab¬ status of the substance is identified. developing food products through lished by June 1996. The final rule After that period, companies could biotechnology consult early with codifying the agency’s new thresh¬ market the new food ingredient FDA to identify potential safety and old of regulation p)olicy was with the understanding that FDA is regulatory issues for their products. published in the Federal Register aware of the company’s determina¬ Such early consultation allows FDA on July 17, 1995. The current tion of the substance’s GRAS status, to keep abreast of biotechnological consultation procedure for geneti¬ that FDA does not take issue with developments, and to identify early cally engineered plant varieties was that determination, and that FDA is the products raising safety issues first used in 1994. aware of the company’s marketing that need to be resolved. of that substance. Management Reforms: Impact: Industry would realize Management reforms will include FDA's Premarket Notification significant savings through elimina¬ (a) increased use of in-house special for GRAS Substances tion of the time and expense review teams to expedite review of Background: Many substances associated with assembling large routine petitions, and for attention that are added to foods, such as and complex GRAS-petition pack¬ to and resolution of complex new sweeteners, are “food addi¬ ages and through elimination of petitions; and (b) increased use of tives” under the law, and must be significant administrative costs. and consultation with experts from approved for safety by FDA prior to These savings could range from other FDA units, other agencies, marketing. Other food ingredients, thousands to hundreds of thou¬ and FDA’s Food Advisory Commit¬ such as sugar, are not considered to sands of dollars, depending on the tee to resolve complex scientific be food additives under the law and food ingredient involved. For the issues. In addition, FDA is working need not be preapproved by FDA. FDA, this reform would result in a with the Federation of American Although food firms can market the net savings of 4 to 5 staff persons Societies for Experimental Biology latter by independently determin¬ per year. These resources could be (FASEB) on criteria that the scien¬ ing that they are “Generally Recog¬ allocated to other, higher priority tific community would agree justify nized As Safe (GRAS),” firms often areas. the use of an alternative model to request that FDA “affirm” that the Implementation and ensure the safety of non-traditional ingredient is GRAS (thus gaining Timeline: FDA intends to propose food ingredients, such as fat Federal agreement that the ingredi¬ the necessary changes in its regula¬ substitutes. ent will be considered safe under tions by May 1996. Impact: The proposed solu¬ the law if widely marketed). tions will address several major In the early 1970s, FDA estab¬ complaints about food additive lished a formal GRAS-affirmation Premarket Approval of review procedures and response petition process in response, in Substances Used in the times. The food ingredient industry part, to industry requests. This Preparation of Meat and Poultry will benefit from increasingly system is now viewed by both Products (FSIS and FDA) shorter review times, will be able to industry and FDA as too inefficient Backgroimd: FDA has the market more new and innovative and time-consuming. To illustrate: respKjnsibility for determining that products faster, and will become FDA receives an average of 4 to 8 substances used as food ingredients more competitive in foreign GRAS affirmation p>etitions per year are safe. FDA implements this markets. U.S. consumers will and acts on an average of 1 to 2 p>er authority under the Federal Food, benefit from faster access to the year. In large part because of their Drug, and Cosmetic Act, which new approved food products and low priority—these substances are requires premarket approval, by ingredients. FDA will make better nearly always affirmed as safe, and regulation, of all food and color use of its limited resources. are being marketed while FDA additives. FSIS has separate author¬ Implementation and reviews the petition—GRAS peti¬ ity under the meat and poultry Timeline: The reforms have tions can take between 6 and 10 inspection statutes to regulate already begun to be implemented. years to review, which has led to a those ingredients that are used in Management reforms began in late backlog of about 80 GRAS petitions. meat and poultry products. As a 1992. New petition-review staff Proposal and Justification: consequence, FSIS adopted a were re-assigned in August 1995 in FDA proposes to establish a notifi¬ regulatory procedure that, like an effort to reduce the petition cation procedure by which compa¬ FDA’s, requires petition and inventory. Timeframes, resource, nies would use a greatly simplified rulemaking on each substance and process options will be set process to notify FDA of their before it may be used in a product forth early in 1996 to ensure independent GRAS determinations. under its jurisdiction. FSIS promul¬ expeditious agency response to FDA would have up to 90 days in gates such regulations after deter¬ incoming petitions. Contracts to which to review each notification mining (a) that FDA has already

MAY 1996 - Daily, Food and Environmentol Sonitotioa 307 found the requested use of the Implementation and FSIS has about 74 standard of substance to be safe and (b) use of Timeline: Notices of Proposed identity regulations. It has many the substance will not cause Rulemaking have been completed more informal “standards,” or inspected products to be found for both FDA and FSIS regulations labeling policies, that have evolved adulterated or misbranded. This has and both proposals should be as a consequence of the reviews of resulted in a sequential, duplicative published in the same issue of the product labels required for prior rulemaking process for substances Federal Register in the near future. approval. used in meat and poultry that The MOU also has been drafted and Although Congress’ main generates significant costs and will be published as an appendix to concern when food standards were delays over and above those the FSIS proposed rule established was to protect consum¬ attributable to FDA’s premarket ers from economic deception, many food processors have come to approval process. view them as beneficial for com¬ Proposal and Justification: FOOD STANDARDS OF mercial reasons, viz., as establish¬ FDA and FSIS intend to amend their IDENTITY ing a level playing field, providing regulations and enter into a Memo¬ certainty as to the identity of randum of Understanding (MOU) Background: Before current products and preempting inconsis¬ under which the two agencies will labeling laws, consumers had to base purchasing decisions primarily tent State standards. They also work cooperatively so that only one continue to have strong support on the appearance of the product. rulemaking—FDA’s—is required for among consumer organizations. Emerging food technology made it substances to be used in meat and The marketplace is and must be poultry products. FDA intends to increasingly easy for some food dynamic to meet changing con¬ change its regulations to require manufacturers to produce cheaper sumer demands. For example, petitioners to state at the time of traditional-looking products by milkfat, once a desirable indicator petitioning for additive approvals substituting lower quality, less of quality in dairy products, is no whether they are seeking approval economically desirable ingredients longer as desirable, and new lowfat of meat or poultry product uses. for higher quality, more valuable and nonfat dairy products have FSIS intends to change its regula¬ ones. Consequently, Congress become available to meet the tions to specify that FDA regula¬ authorized FDA and FSIS to estab¬ demand. To keep pace with tions permitting meat or poultry lish “standards of identity.” These consumers’ demands, FDA has product uses constitute prior standards define a food’s composi¬ recently established a new general approval by FSIS, as well as FDA. tion and prescribe minimum levels standard of identity which would Under the MOU, FDA and FSIS of valuable ingredients, such as allow manufacturers to modify the would conduct their reviews milkfat in dairy products and meat composition of traditional standard¬ concurrently when any petition to in meat food products, or maxi¬ ized food, provided they meet FDA includes a new meat and mum levels for cheaper ingredients, minimum nutritional requirements poultry use of a substance, and will such as fillers or water. Food and bear informative labeling. Thus, consult to ensure the FDA regula¬ the processors are not prevented standards are like “time-honored tion of the meat and poultry use is from reformulating products to recipes” for hundreds of foods such appropriate to ensure suitability meet such shifting consumer under FSlS’s inspection statutes. as mayonnaise, cheeses, , demand. FSIS will soon propose a Impact: This initiative should fruit juices, corned beef, and hot similar rule for products under its provide for a simpler, quicker, and dogs. jurisdiction. Nonetheless, many more coherent Federal approval FDA has 285 specific food manufacturers continue to consider process for meat and poultry uses standards of identity that occupy standards of identity to be overly of food and color additives. It about 270 pages in the Code of prescriptive regulations that inhibit clarifies and harmonizes FDA and Federal Regulations. Most of these innovation, and result in less FSIS responsibilities, and results in standards of identity were promul¬ competition and fewer product more logical, comprehensive gated by formal rulemaking, which choices in the marketplace. Federal regulation of food and color Although standards of identity additives. It also will eliminate can involve often cumbersome evidentiary hearings. Because of a are intended for use primarily by unnecessary, burdensome restric¬ manufacturers and not consumers, 1990 change in the law, however, tions on the use of GRAS sub¬ they do specify what a food con¬ most food standards now can be stances in meat and poultry prod¬ tains and what the consumer is ucts; encourage product/process promulgated by notice and com¬ entitled to receive when a food is innovations; and reduce costs to ment rulemaking, without the purchased by its common or usual the government. It will result in no burden of evidentiary hearings. name. In addition to specifying a diminution of FSIS food safety Formal rulemaking is still required name, the standards may require oversight and consumer protection for the amendment or revocation of additional labeling to provide authority or activity under its existing standards for dairy prod¬ consumers with additional informa¬ inspection laws. ucts. tion about that product.

308 Doiiy, Food ond Environmental Sanitation - MAY 1996 Proposal and Justification: industry to use more efficient food. This change is a major break FDA and FSIS propose to explore procedures for producing their with the past approach to food alternatives to the present food products. Complete elimination of standards of identity, when any standards that will promote innova¬ all food standards, however, may product appearing to be the tion and increase efficiency. The place a greater burden on industry standardized product had to Agencies will seek comments on a because, in the absence of Federal comply with the standard. FSIS broad range of options from standards, states may decide to soon will publish a notice of eliminating food standards to impose their own individual proposed rulemaking to permit the simplifying many of the detailed standards. Consumer groups may same use of nutrient content claims requirements of the food standard argue that eliminating food stan¬ in conjunction with the standard¬ regulations, including eliminating dards will invite the same economic ized name of meat and poultry many of the procedural require¬ deception that led to their creation products. ments and test methods that may more than a half century ago. Implementation and hinder industry’s ability to produce As part of FDA’s recently Timeline: Early in 1996, each of the food efficiently. Adoption of promulgated nutrition labeling the two Agencies intends to publish international standards, discussed regulations, in order to give proces¬ an ANPR in the Federal Register elsewhere in this document, is a sors the flexibility to develop seeking comment on how to promising possibility. products with better nutritional simplify food standards. In addition, Impact: The impact of this profiles, FDA now allows the use of FSIS expects to publish in the near proposal will vary depending on nutrient content claims in conjunc¬ future a Notice of Proposed the option chosen. Eliminating or tion with the names of standardized Rulemaking on the use of nutrient simplifying food standards would foods (e.g., “low fat,” “no fat,” etc). content claims in conjunction with benefit industry by permitting it As long as the product meets the standardized product names. In a flexibility to develop products requirements for the nutrient claim, related rulemaking, FDA proposed using innovative ingredients to it may, to the extent noted by the the direct elimination of a small meet consumers’ dietary prefer¬ claim, deviate from the regulatory number of specific food standards ences as well as allow the food requirements for the standardized of identity on October 13, 1995.

FPL Food Products Laboratory, Inc. is a full service testing lab specializing The New WEBER Dilution Bottle in the food and agricultural industries. Enhances Aseptic Handling ^

Our one-piece bottle features an attached cap with a unique living hinge. It stays put and out of the way during use, and is never set down or held, greatly reduc¬ ing the chance of contamination. This design also promotes the use of two hands for superior ease and control when adding a sample to the diluent. ■ Formulations for Foods and Dairy Products (Butterfield’s Butter), • V" WaterA/Vastewater (Phosphate Butter) or Pharmaceuticals and Cosmetics (Peptone Water) ■ Pre-Filled to Either 99 or 90 ml Food ■ Gigantic 45 mm Wide-Mouth Products ■ Leakproof Laboratory, Inc. ■ Guaranteed Sterile ■ Accurately Buttered to 7.2 + 0.2 12003 NE Ainsworth Cir, Ste 105 ■ Most economical bottle available Portland, Oregon 97220 ... only 48c per use

To order or for more 1-800-FPL-9555 ^ WEBER SCIENTIFIC information: ^ ^ 2732 Kuser Road, Hamilton, NJ 08691 503-253-9136 IFT Food Expo Booth 224 800-328-8378

Raoder Service No. 142 lAMFES Sustaining Membar Reader Service No. 190

MAY 1996 - Dairy, Food and Environmental SonHotion 309 When you provide Make a change the highest value for the BEST! cleaning and Call Tom Fahey, sanitizing products Vice President, to and services in find out what we the industry can do for you. YOU GROW! (816) 891-1558

Service

Reader Service No. 191

QMI PRODUCTS ARE ESSENTIAL TOOLS FOR AN EFFECTIVE HACCP SYSTEM With its patented products, QMI has extremely eflective tools for the threat of contamination. More importantly, THE QMI goes a long way to help avoid an even bigger PROBLEM threat-the threat of product recall due to spoiled or unsafe products. ■ With the QMI Aseptic Transfer System, you can elimi¬ nate the hazard of contamination during inoculation of yogurt, cheese, culture, buttermilk or other fermented products, necessary for an effective HACCP program. ■ With the QMI Aseptic Sampling System, you can identify sources of contamination and effectively doc¬ THE ument process control, essential for an effective SOLUTION HACCP program. Don’t take chances. Take action against contamina¬ tion. Get all the facts on our Aseptic Sampling and

QMI Aseptic Transfer System QM! Aseptic Sampling System Transfer Systems now.

ASEPTIC TRANSFER SYSTEMS

QMIFOOD AND DAIRY QUAUTY MANAGEMENT. INC 245 E. SIXTH STREET, ST. PAUL, MN 55101 PHONE 612-228-0474 FAX 612-291-9179

QMI Products are protected by the following US. Patents (4.941,517; 5,086,813; 5,119,473). Manufactured under License from Galloway Company. Ncenah. WI USA. Photographs of bacteria supplied by Dr. Edmund Zottola of the University of Minnesota, St. Paul, MN.

Raader Service No. 188

310 Dfluy, Fiod and Environmantol Sanitation - MAY 1996 Mark of Compliance

The 3-A Symbol A Modem Concept Use of the Story Symbol The modern concept The 3-A Sanitary of the 3-A program Voluntary use of the Standards Symbol was established in 1944 3-A Symbol on Administrative Council, when the Dairy Industry dairy equipment: known throughout the Committee (DIC) was • assures processors that industry as the "3-A formed. DIC is one of the equipment meets Symbol Council," was three industry segments sanitary standards organized in 1956. Its involved in the preparation • provides accepted purpose is to grant of 3-A Sanitary Standards. criteria to equipment authorization to use the 3- These industry segments manufacturers for A Symbol on equipment are: sanitary design & that meets 3-A Sanitary • Processors, fabrication Standards for design and represented by DIC • establishes guidelines for uniform evaluation fabrication. • Equipment and compliance by Manufacturers, Processors 0)IC) sanitarians. represented by DFISA • Sanitarians, represented by LAMFES

Sanitarians Equipment Mfrs. (lAMFES) (DHSA)

3-A Sanitary Standards Symbol Administrative Council

3020 Bluff Road Columbia, SC 29209-3502

803-783-9258 phone 803-783-9265 fax

See us at Hie 1996 lAMFES Annual Meeting, BoeHi No. 310 Reader Service No. 22t

MAY 1996 - Daily, Food and Environnwntol Sonilatioa 311 NewMembers

AUSTRALIA SWEDEN ILLINOIS Dorothy C. Saldonho-David Ulla Stenmo David Logan McDough Co. Health Dept. SIK, Lund Environmental Health Services Macomb Uper Mt. Gravatt, Queensland IOWA Richard Uglow UNITED STATES Gles Supermaricets Australia Maureen Hanson Glen Iris, Victoria CALIFORNIA Morgan & Myers Public Relations Ross Grayson Waterloo Allan War* University of California S.B. Royal Brisbane Hospital Bonnie J. Humm Santa Barbara Brisbane, Queensland Ames Bill Hartman LOUISIANA CANADA Sierra Dairy Laboratory Robert Brown Jane Gilchrist Tulare USDA-ARS-SRRC, New Orleans Alberta Agriculture Taber, AB Judy Lee Foster Farms Poultry, Livingston MAINE Hartmut W. Gorbahn Rebecca Piston B.C. Ministry of Agriculture, Cynthia Bartus Jepsen Grant’s Dairy, Bangor Fisheries & Food, Abbotsford, BC Darden Restaurants, Inc. San Leandro MARYLAND Julia Taylor Tori P. Kindred Becker Milk Co., Ltd. Albert Maldonado FSIS-USDA, Bowie Scarborough, ON In-N-Out Burger, Baldwin Park Kimberly A. Newman Jerzy Zawistowski John F. Myers University of Manitoba Newvo Services, Woodstock Shepard Bros., La Habra Winnipeg, MB Scott Rankin Anna Rodriguez GREECE University of Maryland Primus Laboratories, Santa Maria College Park Demetrios K. Papageorgiou Gilbert F. Simmons Aristotle University MICHIGAN USDA, ARS, HCRL, Clovis Thessaloniki D. J. Dorney Difco Laboratories, Detroit SAUDI ARABIA COLORADO Kurt Maas Mosffer M. Al-Dagal G.T.C. Nutrition, Johnstown MINNESOTA King Saud University, Riyadh Gerald G. LaBelle CONNECTICUT Davisco Foods Int., LeSueur David R. Fortuna Clara Gonzalez de los Reyes-Govilan Environmental Health Dept. George Plew CSIC, Villaviciosa, Bridgeport Northern Star Co., Minneapolis

312 Daily, Food and Environmental Sonitotion - MAY 1996 MISSISSIPPI Steven G. Taylor VERMONT Combibloc, Inc., Columbus Yeong4l Chang William Yawney Mississippi State University McKenzie of Vermont Starkville OREGON S. Burlington Julia Link Ruder MISSOURI Steinfeld’s Products WASHINGTON Portland Gragory Graybill John Getty Reckitt & Colman, Inc., Springfield Shelton PENNSYLVANIA Walter E. Hill NIWJIRSEY Michael Deiling Hershey Chocolate USA FDA, BotheU Caroline C. Bradley Hershey Lifelines Technology, Inc. James D. Watkins Ecolab Inc., Sumner Morris Plains TEXAS NORTH CAROLINA Tom Foegle WISCONSIN Pizza Hut, Dallas Wesley W. Mayhall/ Jr. Cheryl Bergen Kay Chemical Co. Fairest Foods, Baldwin Sarah L Knust Greensboro Darden Restaurants, Inc. Paul Hill Frisco Stella Foods, Inc., Green Bay OHIO

Larry Reuter Vien Yip Kelly Suprise Ecolab, Cuyahoga Falls The Dannon Co., Fort Worth Anchor Food Products, Appleton

New lAMFES Sustaining Members

James Leroy David Trudil Lois J. Heuchert Malthus Diagnostics, Inc. New Horizons Diagnostics Pharmacia & Upjohn Animal Health North Ridgeville, OH 44039 Columbia, MD 21045 Kalamazoo, MI 49001

MAY 1996 - Doiiy, Food ond ErnnonMnlol SofliMiM 313 lAMFES Sustaining Membei Srf» us at the 1 W6 lAMFES Annual Mrrting, Booth No. 704 Reader Service No. 1 56

Start to finish, TFC/Thin Film Cleaning is 20% faster than traditional foam cleaners. It sprays on faster, stays wet longer and rinses off easier, saving you time, as well as rinse water and labor costs. Thin Film Cleaning is the ideal replacement for foam cleaning including floors, walls, ceilings and P equipment exteriors. Use Ecolab’s new Warp” applicator or your

application , equipment.

Simply add a new nozzle specially designed for TFC, and you have a wide spray pattern that speeds up environmental sanitation. TFC applies faster, goes further and lasts longer than traditional foam cleaning. Rev up your cleaning shift and save with TFC, available only from the Ecolab Food and Beverage Division. Call us today at 1-800-328-3663 (in Canada call 1-800-268-0465). director of the Bureau of Food Protection, health program administrator coordinating nursing home inspections, regional sanitation, and public health Guzewich sanitation. He is in the process of being appointed as assistant professor in both the Epidemiology and the Environmental Health and Toxicology Departments in Elected the Graduate School of Public Health, State University of New York at Albany. Secretary Jack developed, and has directed, the department’s foodbome disease surveillance program and launched the use of HACCP in their food service program. As training director he led a team that conducted a training John J. Guzewich needs assessment for all environmental health staff in the state. He then led the development of master Robert Sanders, Chair|>erson of the lAMFES Teller’s training plans for the curriculum and lecture outlines Committee has annoimced that Jack Qohn) J. Guzewich for the Basic Environmental Health . has been elected incoming Secretary of the Association. In 1971, Jack became a member of lAMFES. He has Mr. Guzewich will take office following the Awards served on the LAMFES Program Advisory Committee and Banquet at the 1996 Annual Meeting and will succeed Committee on Communicable Diseases Affecting Man through chairs, serving as the Association’s President in where he participated in the development of all the 1999-2000. procedure booklets available through LAMFES. Jack has been chief of the food protection section Jack is a member of other professional organiza¬ in the Bureau of Community Sanitation and Food tions including the New York Society of I*rofessional Protection of the New York State Department of Health Sanitarians. He has authored 16 scientific publications, since 1983. From 1991-1993 he served as director of presented numerous papers, lectured at several state training for the Center of Environmental Health. In his and federal training courses, testified at Congressional twenty-five year career he has also worked as assistant Subcommittees, and mentors graduates students.

Universal O2/CO2 & CH4/ H2S/CO Respirometer

“D^dleaUd to OuMty Totting for Ih0 Food and AHtod tnduotrtoo." NORTMLAND Laboratories

• Microbiological Testing For measuring gas exchanges (respiration) of bacteria cultures, bioremediation, photosynthesis, • Nutrition Label Testing respiration of fiuits, insects, animals, rancidity, photo-degradation of polymers, etc. Measures gas • Analytical Chemistry exchanges in the head space of 1 to 80 liquid or solid • Information, Consulting, samples in chambers of various sizes. Expert Witness Sensitivity 0.2 )tl ( of gas) /h. Applicable for aerobic and anaerobic processes. Computerized, real time graphics. 24h operation. Offices: Columbus Instruments Northbrook, IL (708) 272-3413 Columbus, OH 43204-2121, USA Green Bay, Wl (414) 336-7465 ph.(614)276-0861 fax:(614)276-0529 Fort Atkinson, Wl (414) 563-7962 E-maiI:[email protected]

lAMRS SwitaMng M«mb«r laodar Sarvin No. 123 lAMFIS Suctoimns Mwnbor toodw Sorvico No. 170

MAY 1996 - Doiiy, Food oiid Envifoiinmilol SoailiiiiH 315 Mail all correspondence to: Indiana Environmental Health Assoc. Attn: Tammi Barrett-Coomer AffiliateOfficers P. O. Box 457 Indianapolis, IN 462060457 (317)3836168

IOWA ASSN. OF MILK, FOOD ALABAMA ASSN. OF MILK, FOOD 165 Capitol Avenue A ENVIRONMENTAL SANITARIANS, INC. A ENVIRONMENTAL SANITARIANS Hartford, (TT 06106 (203)5664716 Pres., Loren Johnson Le Mars Pres., Ken Reamer Montgomery Pres. Elect, Herb Belz Slater Pres. Elect, Sandy Dunlap Montgomery FLORIDA ASSN. OF MILK, FOOD Past President, Randy Hanson Dubuque Vice Pres., Ronnie Sanders Montgomery A ENVIRONMENTAL SANITARIANS, INC. Sec'y. Treas., Janet Bums Manchester Sec^. Treas., TolUe Haley Tuscaloosa Pres., Marian Ryan Winter Haven Delegate, Randy Hanson Dubuque Past Pres., Bcnji Mikel Auburn Pres. Elect, Faith Holcm Lakeland Delegate, Tom McCaskey Auburn Mail all correspondence to; Vice Pres., Buddy Levin Longwood Janet Bums Mail all correspondence to: Past Pres., Kathleen Ward Jacksonville Box 69 ToUie Haley Sec’y, Faith Holcm Lakeland Manchester, lA 52057 Tuscaloosa County Health Dept. Treas., Bill Thornhill Winter Haven (319)927-3212 1101 Jackson Avenue Delegate, Peter Hibbard Orlando Tuscaloosa, AL 35401 Mall all correspondence to: (205)5544540 Bill Thornhill KANSAS ASSN. OF SANITARIANS 3023 Lake Alfied Road Pres,, George Blush Topeka ALBERTA ASSN. OF MILK, FOOD Winter Haven, FL 33881 Past Pres., Ron Tubb Overland Park & ENVIRONMENTAL SANITARIANS (941)299-6555 1st Vice Pres., Dan Hutchison Topeka Pres., Mike Mavromaras Edmonton 2nd Vice Pres., Marvin Simonton Wellington Past Pres., Rick Leyland Sherwood Park GEORGIA ASSN. OF FOOD Sec'y., Galen Hulsing Topeka Pres. Elect, Tony Warwaruk Edmonton A ENVIRONMENTAL SANITARIANS Treas., Earnest Barnes Wichita Delegate, Don Bechtel Manhattan SeCy., Connie Zagrosh-Miller Edmonton Pres., Yao wen Huang Athens Treas., Bonnie Jensen Edmonton Vice Pres., Ed Giera Atlanta Mail all correspondence to: Delegate, Lawrence Roth Edmonton Past Pres., Debbie Chapman Atlanta Galen Hulsing Sec’y., Judy Harrison Athens Mail all correspondence to; Topeka-Shawnee County Health Agency Treas., James C. Camp Newnan 1615 S.W, 8th Street Mike Mavromaras Delegate, David Fry Lilbum Regional Dairy Specialist Topeka, KS 66606 Alberta Agriculture Mall all correspondence to: (913)295-3650 O.S. Longman Building, 3rd Fir. 6909-116 St Judy Harrison Edmonton, Alberta, Canada T6H 4P2 GAFES Secretary KENTUCKY ASSN. OF MILK, FOOD (403)427-2450 Cooperative Extension Service A ENVIRONMENTAL SANITARIANS, INC. Hoke-Smith Annex, University of Georgia Pres., Guy Delius Frankfort CALIFORNIA ASSN. OF DAIRY & MILK Athens, GA 30602 (706)842-8865 Pres. Elect, Keith Brock Lebanon SANITARIANS Vice Pres., Ed Cecil Owensboro Pres., John Jackson LaHabra IDAHO ENVIRONMENTAL HEALTH ASSN. Past Pres., Anita Travis Frankfort Past Pres., O. Mostafa Sherzad Turlock Pres., Edgar Hale Coeur d’Alene Sec'y., Cary Nesselrode Frankfort 1st Vice Pres., Les Wood Benicia Pres. Elect, Edward Marugg Pocatello Treas., Judy Tme Frankfort 2nd Vice Pres., Ed Wensel Livermore Past Pres., Steve Bastian Preston Delegate, David Klee Elizabethtown Exec. SecY. Treas., John Bruhn Davis Sec'y. Treas., Tom Hepworth Pocatello Recording Sec’y., Gary Timmons Ontario Mail all correspondence to: Delegate, Edgar Hale Coeur d'Alena Delegate, John Bruhn Davis Judy Tme Mail all correspondence to: Mail all correspondence to: Local Health Personnel Tom Hepworth Dr. John Bruhn 275 East Main Street Fort Hall SLF, 1500 N. Fort HaU Mine Rd. Department of Food Science & Technology Frankfort, KY 40621 PocateUo, ID 83204 lOlB Cruess Hall (502)564-3796 (208)2360607 University of California • Davis Davis, CA 95616S598 ASSOCIATED ILLINOIS MILK, FOOD MASSACHUSETTS MILK, FOOD (916)7522191 A ENVIRONMENTAL SANITARIANS A ENVIRONMENTAL INSPEOORS ASSN. Pres., Doug Can Rockford CAROLINA'S ASSN. OF MILK, FOOD Pres., David Kochan Northampton Pres. Elect, Alan Lundin Cherry Valley A ENVIRONMENTAL SANITARIANS Past Pres., Max Bookless Pittsfield 1st Vice Pres., Wayne Knudson Cary Vice Pres., Gail Lawrence Springfield Pres., Kay Sigmon Motesville, NC 2nd Vice Pres., Karen Engebretson Rockford Sec'y. Treas., Fred Kowal Chicopee nee Pres., Felix Barron Clemson, SC Sec’y. Treas., Robert Ctombie Joliet Delegate, Barb Kulig West Springfield Sec’y., Tom Williamson Raleigh, NC Past Pres., Marlena Bordson Springfield Treas., Joe Neely Columbia, SC Past Pres., Cheryl Pieper Elmhurst Mall all correspondence to; Delegate, Beth Johnson Columbia, SC Delegate, Charles Price Lombard Fred Kowal Mail all correspondence to: Mail all correspondence to: 45 Beaumont Avenue Kay Sigmon Robert Crombie Chicopee. MA 01013 NCDEHNR Crombie Company (413)592-5914 919 N. Main St. 521 Cowles Avenue MooresvUle,NC 28115 Joliet, IL 60435 METROPOLITAN ASSOCIATION OF DAIRY, (704)663 1699 (815)7261683 FOOD AND ENVIRONMENTAL SPECIALISTS CONNECTICUT ASSN. OF DAIRY A FOOD INDIANA ENVIRONMENTAL Pres., Eileen Wachowski New Rochelle, NY Marlton, bIJ SANITARIANS, INC. HEALTH ASSN., INC. Past Pres., Donald Hammer 1st Vice Pres., Gloria Dougherty Montague, NJ Pres., Sylvia Garrison Bloomington Pres., Colleen Meats Windsor Locks 2nd Vice Pres., Carol A. Schwar Alpha, NJ Pres. Elect, Cyndi Wagner Indianapolis Vice Pres., David Herrington Middlefield Sec./Treas., Dennis Tidwell Hamilton, NJ Sec’y., Donald Shields Hartford Vice Pres., Stephanie Dunlap Indianapolis Delegate, Fred Weber Hamilton, NJ Treas., Kevin Gallagher Hartford Treas., Don Artmeier Bloomington Delegate, Satyakam Sen Bristol Sec'y., Janice Wilkins Muncie Mail all correspondence: Mail all correspondence to: Past. Pres., Deanna English Danville Fred Weber Kevin Gallagher Delegate, Helene Uhlman Hammond 2732 Kuser Road Dept. Consumer Protection (Food Div.) Auditor, E. Patience McGruder Lafayette HamUton, NJ 08691 9430 Sute Office Bldg., Rm #167 Auditor, Matthew Galbraith Columbus (609)584-7677

316 Daily, Food ond Environmentol Sanitation - MAY 1996 MICHIGAN ENVIRONMENTAL Mall all correspondence to; nNNESSEE ASSN. OF MILK, WATER Janene Gatgiulo HEALTH ASSN. A FOOD PROTECnON Cornell Univetsity Pres., Chuck Uchon Midland 172 Stocking Hali Pres., Genevieve Christen Knoxville Pres. Elect, Janet MotUck Flint Ithaca, NY 14853 Pres. Elect, Gail Smith Chattanooga Past Pres., Dick Fleece MaiKhestcr (607)255-2892 Vice Pres., Dewain Patterson Brentwood Trcas., Bruce DuHamcl C4>tuna SecY. Treas., Dennis Lampley Bon Aqua Sec’y., Tom Olson Holland NORTH DAKOTA ENVIRONMENTAL Bd. Mem. at Lge, Suzie Sykes Memphis Delegate, Chuck Uchon Midland HEALTH ASSN. Past Pres., Ernest Yates Ooss Plains Mail all correspondence to: Pres., Allen McKay Devils Lake Delegate, Ruth Fuqua Mtjuiict Chuck Uchon 1st Vice Pres., Kevin Misek Rugby Mail all correspondetaoe to: 220 N. EUswonh 2nd Vice Pres., Mike Walton Bismarck Dennis Lampley Midland, MI 48640 Past Pres., Dan Mattem Bismarck 7346 Sack Lampley Rood (517)832-6656 SecY- Treas., Deb Larson Bismarck Bon Aqua, TN 37025 Delegate, Bob Dykeshoom Bismarck (615)3600157 MINNESOTA SANITARIANS ASSN., INC Member-at-Large, Jim Schothorst Grand Forks Pres., Ray Chcrty Faribault TEXAS ASSN. OF MILK, FOOD Mall all correspondence to: Pres. Elect, Maty Jean Penis Newulm Debra Larson A ENVIRONMENTAL SANITARIANS Vice Pres., Dan Erickson St. Paul State Dept, of Health Pres., Kem Roach Cross Plains Secy. Treas., Paul Nicrman St. Paul 600 E Blvd. Ave. Pres. Elect, Don Ritch Dallas Past Pres., Dennis Decker Utchfield Bismarck, ND 585054)200 SecY, Treas., Ron Richter College Station Delegate, Paul Nierman St. Paul Archivist, Joe (ktddatd Lubbock (701)328-1292 Mall all correspondence to: Delegate, Janie Parks Austin Paul Nierman OHIO ASSN. OF MILK, FOOD Mall all correspondence to: Dairy Quality Control Institute A ENVIRONMENTAL SANITARIANS TAMFES 5205 Quincy Street Pres., Roger Tcdrick Columbus Ron Richter St. Paul, MN 551121499 Pres. Elect, Barry Pokomy Cincinnati Dept, of Animal Science, Texas A & M (612)7854)484 1st Vice Pres., Gloria Swick Columus College Station, TX 77843-2471 2tKl Vice Pres., James Baker Lancaster (409)8454409 MISSISSIPPI ENVIRONMENTAL HEALTH ASSN. Secy, Treas., Don Barrett Columbus Pres., Daiu Carson Meridian Past Pres., Gtcg DeLong Dayton VIRGINIA ASSN. OF SANITARIANS Pres. Elect, Brenda Clark Gulfport Delegate, Gloria Swick Columbus A DAIRY FIELDMEN 1st Vice Pres., Robert Course Greenwood Pres., Bennen Minor Mechanicsville Mail all correspondence to: 2nd Vice Pres., Charlie Busier Meridian 1st Vice Pres., Michael Hodges Martinsville Donald L. Barren Sec'y/Treas., Donna Farcyaldcnhoven Meridian Health Dept. SecY- Treas., David Dansey Richmond Past Pres., Ketmeth Bruce Akerman Past Pres., Randy Osborn Independence 181 S. Washington Blvd. Delegate, Dana Carson Meridian Delegate, David Dansey Richmond Columbus, OH 43215 Mail all cnrresponilence to: (614)645^195 Mall all correspondence to: Dana Carson David Dansey Enviroiunental Health Lauderdale Co. Health ONTARIO FOOD PROTECTION ASSN. Box 1163 P.O. Box 4419 Pres., Sue Fraser Ontario Richmond. VA 23209-1163 Meridian, MS 39304 Vice Pres., Linda Harris Guelph (804)7861452 (601)693^2451 Sec'y., Joan Wakeman Hamilton Treas., Debbie Labelle Kitchener WASHINGTON MILK A FOOD MISSOURI MILK, FOOD A ENVIRONMENTAL Past Pres., Anna Lammerding Guelph SANITARIANS ASSN. HEALTH ASSN. Delegate, Sue Fraser Ontario Pres., Stephanie Olmsted Seattle Pres., Janet Murray Moberly Mail all correspondence to: Pres. Elect, Jim Watkins Lake Tapps Pres. Elect, Diana Pasley Hillsboro Sue Fraser Past Pres., Don Butler Seattle Vice Pres., David Gailey Jefferson City Janes Family Foods Limited SecY- Treas., Uoyd Luedecke Pullman Sec'y, Linda Wilson Springfield 2160 Highway 7 Delegate, Uoyd Luedecke Pullman Treas., David Stull Jefferson City Concord, Ontario L4K 1W6 Mall all correspondence to: Past Pres., Terry Long Jefferson City (905)669-1648 Uoyd Luedecke Delegate, Terry Long Jefferson City NW 312 True Street PENNSYLVANIA ASSN. OF MILK, FOOD Mail all corrcsponilence to: Pullman, WA 99163 Janet Murray A ENVIRONMENTAL SANITARIANS (509)3354016 Envirorunencal Sanitarian III Pres., Eugene Frey Lancaster Randolph County Health Department Pres. Elect, Jacqueline Homack Hazeleton WISCONSIN ASSN. OF MILK A FOOD P. O. Box 488 Vice Pres., Craig Weaver Stoystown SANITARIANS Moberly, MO 65270 Secretary, Michael John Waynesboro Pres., Bill Wendotff Madison (816)263^3 Treasurer, Robert Mock New Beriinville Pres. Elect, Phil Hermsen Shawano Past Pres., Clifford Kendall Altoona Past Pres., Fritz Buss Marshfield ASSN. OF MILK Del^ate, Mike John Waynesboro 1st Vice Pres., Amy J. Bender Richland Onter SecY-i Randall Daggs Sun Prairie A FOOD SANITARIANS Mall all correspondence to: Mike John Treas., Neil Vassau Madison Pres., Greg Hcnn Lincoln Atlantic Dairies Delegate, Joseph Disch Madison Sec'y. Treas., Kirk Sales Lincoln 5419 Manheim Road Past Pres., A1 Ackerman Lincoln Mall all correspondence to: Waynesboro, PA 17268 Delegate, Susan Suttmer Uncoln Neil M. Vassau (717)762-7789 P.O. Box 7883 Mall all correspondence to: Madison, WI 53707 Michelle Westland ENVIRONMENTAL (608)267-3504 Laboratory, Douglas Co. Health Dept. HEALTH ASSN. 1819 Famam St. WYOMING B4VIRONMB«TAL HEALTH ASSN. Pres., Rich McEntaffer Pierre Omaha, NE 68183 Pres., Terry Carlile Evanston Pres. Elect, Rex Van Den Berg Pierre (402)444-7496 Pres. Elect, Stephanie Whitman Laramie Past President, Bill Chalcrafi Pierre Sec., Laurie Leis Casper Secy Treas., Scon Hippie Pierre Treas., Chuck Sykes Green River NEW YORK STATE ASSN. OF MILK Delegate, Darwin Kunenbach Pierre Past Pres., Dean Finkenbindcr Casper A FOOD SANITARIANS Mall all correspondence to: Delegate, Laurie Leis Casper Pres., Kim Bukowski E. Syracuse Scon Hippie Mail all correspondence to: Pres. Elect, Ronald Gardner Ithaca SD Sate Department of Health Laurie Leis Past Pres., Jerome Hopeus Lancaster 445 E. Capitol 473 Trigood Drive Exec. Secretary, Janene Gatgiulo Ithaca Pierre, SD 57501-3185 Casper, WY 82609 Delegate, Terry Musson Keyport, NJ (605)773-3364 (307)2661203

MAY 199d - Doiiy, Food and Environmental Sonitotion 317 UpDates

the appointment of Michael participate in the Industry Council, Cherevaty as the Western U.S. each unit must have at least one Regional Sales Manager. manager on staff who has been Mike’s new position encom¬ trained and certified in the passes sales activities for the SERVSAFE program. complete World Dryer and Electric- Also attending the ceremony Aire product lines, including hand were The Educational Foundation’s sanitation equipment. Cherevaty’s Marovec; Nicholas Hadgis, FMP, duties include managing manufac¬ chairman of The Foundation’s turers multi-line representatives, handling national accounts, cre¬ certification governing board and ation of product demand, conduct¬ chairman of the Widener University ing sales meetings, rolling out new school of hotel and restaurant products, and promotions to World management; Ted Andrews, Dryer reps and distributors. Manager, quality assurance for Wawa, Inc.; Don Price, executive vice president of Wawa, Inc.; Mark Educational Foundation Ron Case McClure, regional training manager, Awards 500,000ih Wawa, Inc.; and Widener Univer¬ SERVSAFE Certificate to sity SERVSAFE instructor John Papetll’s of Iowa Food Mahoney. Products, Inc. Names WAWA Employee The Educational Foundation is Ron Case as Director Eleanor Harvey, a customer the educational arm of the National service leader at a Wawa Food Restaurant Association and has of Technical Services Market located in Elmer, New been providing food safety training and Quality Assurance Jersey, was awarded the 500,000th to the foodservice industry for Papetti’s of Iowa Food Products, SERVSAFE Certificate by The more than 20 years. In the past five Inc., one of the leaders in the Educational Foundation of the years. The Educational Foundation egg processing industry, is pleased National Restaurant Association in a has seen a 300 percent increase in to announce the addition of Ron ceremony held at Widener Univer¬ certification through their Case to their management team of sity in Chester, PA. SERVSAFE training program. experienced professionals in The SERVSAFE certification is Lenox, Iowa as Director of Techni¬ awarded to individuals who com¬ cal Services and Quality Assurance. plete The Educational Foundation’s Bailey Controls Namos He brings over twenty years Serving Safe Food course, which Charles Brez Vice trains and certifies foodservice experience with Kraft Foods, Inc. President of Sales in quality systems, laboratory professionals in the proper prepara¬ technical management, R & D and tion and handling of food. The Bailey Controls Company has regulatory and industry relations. SERVSAFE program is accepted in appointed Charles J. Brez Vice Mr. Case will oversee all aspects of more than 95 percent of all regula¬ President of Sales. quality assurance including cus¬ tory jurisdictions that require A native of St. Louis, Missouri, tomer satisfaction, production, manager training and/or testing. Brez joined Bailey in 1992 as laboratory testing, and manage¬ Wawa, Inc. trains all of its managers General Manager of the Process ment programs. and assistant managers in the Systems Business Segment, then SERVSAFE program, and all associ¬ was promoted to Vice President Wnrtd Dryer Appoints ates also take a recertification and General Manager. He was course every two years. Wawa is previously associated with ABB Michael Cherevaty the first convenience store chain to Simeon where he was Vice Presi¬ David Ring, Vice President, have 100 percent of its units dent of Sales and Marketing. Much Sales & Service for World participating in the Industry of his career was at Monsanto Dryer Corporation, has announced Council on Food Safety. In order to Chemical Company, which in-

311 Deny, Food ond Emrironmontol SonHotion - MAY 1996 eluded an assignment with Fisher research, and promotion functions The Hosokawa Micron Group is Controls Company. on behalf of its member states. Its a worldwide provider of both stand He has an extensive back¬ membership comprises the pro¬ alone equipment and integrated ground in industrial process ducer dairy marketing organizations systems for powder processing, automation, including enduser, of California, Oregon, Washington environmental protection, thermal engineering and construction, and and Wisconsin. Together they processing and plastics processing vendor exp)erience. represent about 36% of the nations with more than 30 operating units Brez, who currently resides in milk production. and annual sales of approximately Chagrin Falls, Ohio, received both $500,000,000 worldwide. his B.S. and M.S. degrees in Electri¬ cal Engineering from St. Louis Hosokawa Micron Group New Financial Controller University. He is a member of the Announces Sfrafegic Instrument Society of America and at G&H Products Corn. the Board of Directors of United AcquisiUons in file ob Schuck has joined G&H Way Lake County, Ohio. B Coniecllonery Market Products Corp. as the new Bailey Controls is a unit of Elsag osokawa Micron International Financial Controller, managing the Bailey Process Automation N.Y., a H Inc. (HMII) announced plans Finance and Information Systems Netherlands-based global supplier to expand their presence in the departments. Bob comes to G&H of process automation systems, and specialized food from Tetra Laval Food in Green¬ field instrumentation and profes¬ industry with the acquisition of two wood, Indiana. He brings with him sional services for the electric companies to complement the several years of senior financial power, oil and gas, steel, chemicals current Hosokawa - Bepex Hutt management experience within the and pharmaceuticals, mining and product line. Tetra Laval Group, including minerals, food and beverage, pulp The acquisitions of Kreuter and management of financial depart¬ and paper and water and wastewa¬ Ter Braak were completed. These ments. ter industries. companies will operate as separate G&H Products Corp. is a full entities within the Hosokawa line supplier of the most advanced Micron Group serving the confec¬ stainless steel pumps, valves and COWW Elects New Officers tionery market. These strategic measuring and control equipment. COWW Dairymen, Inc., at its moves now put the Hosokawa State of the art technology is used recent meeting in San Diego, Micron Group in the enviable to develop our broad range of high elected California dairyman Jeffery position as a single source provider quality equipment. G&H is a part of Poston as its 1996 Chairman. Mr. of systems worldwide for this the worldwide market leader, the Poston is also chairman of the important market segment. LKM Group, a division of Alfa Laval. California Milk Advisory Board. He Kreuter GmbH, located in succeeds Bemie Faber, past chair¬ Hamburg, Germany, is a sales and Captive Plastics Appoints manufacturing op>eration with man of the Oregon Dairy Products New East Coast Sales Commission. strong recognition in the confec¬ Other officers elected were: as tionery, bakery and ice cream Manager vice chairman, Don Sipple, Chair¬ industries throughout the world. obert Richey has joined man of the Wisconsin Milk Market¬ The company specializes in cooling R tunnels, coating and tempering Captive Plastics, Inc. as East ing Board; and as secretary-trea¬ machines. They also provide aux¬ Coast Sales Manager. Richey brings surer, Marvin Rempel, Chairman of iliary equipment for coating lines. over 16 years in packaging sales the Oregon Dairy Products Com¬ Ter Braak is ranked as a leading experience from Brockway Glass, mission. Additional directors are: sales, development, design, and Continental Plastic Containers, Bill Van Leeuwen, California Milk manufacturing company of process American National Can, Berlin Advisory Board, Ralph Duyck of the machinery used for the mass Packaging, and Fenton, Weber & Oregon Dairy Products Commis¬ preparation and processing of Jones. sion, Robert Golob and Rudy confectionery products. Based in Captive Plastics, Inc. is a Zurcher of the Washington State Rotterdam, the Netherlands, the manufacturer of plastic packaging Dairy Products Commission, and company specializes in pre-mix for the personal care, pharmaceuti¬ Connie Seefeldt of the Wisconsin preparation equipment for pre¬ cal, food and chemical industries. Milk Marketing Board. heating, dissolving, cooking, Captive Plastics offers in-house COWW is a joint marketing mixing, aerating and cooling of engineering, tooling, molding, group whose sole business is to sugar confectionery syrups and decorating and assembly of prod¬ engage in, various joint advertising. masses. ucts.

MAY 1996 - Daily, Food and Environmental Sonitotion 319 lAMFES & DPC crystals begin to form within the ice cream, degrading its taste and Members Cooperate texture. Without MRI, samples of to Produce Dairy ice cream must be cut open to look Guideline for the chemical changes that precede ice crystal formation. embers from the Interna¬ Unfortunately, the chemical tional Association of Milk, structure of the frozen product Food and Environmental changes the instant it is cut open. Sanitarians and The Dairy Practices Consequently, ice cream process¬ Council directed by lead author, ing industry scientists who want to Chris Newcomer, developed DPC’s improve product quality never get latest guideline entitled, “Control¬ an accurate look at conditions ling the Quality and Use of Dairy inside the block of ice cream. Product Rework.” The new guide¬ “MRI allows us to see every¬ line sets sf>ecific controls for when thing, even the chemical composi¬ and how certain dairy products can tion,” Ruan says, “and the product be reprocessed. isn’t harmed in any way, so it can Chris Newcomer, New-Tech be tested again later on.” Consulting, Inc., chaired the DPC Thus, scientists can accurately subcommittee for the dairy product simulate the conditions a pint of ice rework guideline. Mr. Newcomer Researchers with the univer¬ cream goes through on its path received assistance in the develop¬ sity’s Minnesota Agricultural from the production line to storage, ment of this guideline from Ken Experiment Station have learned to your supermarket, and to your Anderson, Robert Darrah, and how to use magnetic resonance home. Harold Wainess; all fellow members imaging (MRI) technology to The techniques and technology oflAMFES. monitor structural changes within developed by Ruan’s team can be The Dairy Practices Council is a low-moisture substances. MRI applied to other foods as well. Ruan nonprofit organization whose monitoring allows scientists to says MRI will solve a lot of the objectives are to assist the dairy learn precisely how a substance’s mysteries and problems associated industry with improved sanitation internal structural composition with products ranging from cheese and regulatory uniformity through changes as external conditions to pizza to cake. the production and dissemination change. “MRI will allow us to determine of educational guidelines. The research team, led by the exact fat content, for example, Copies of this guideline will be Roger Ruan, first had to overcome and carry out on-line product available after May 1 from The the problem of moisture. “MRI monitoring to assure safe, high Dairy Practices Council, P.O. Box works most easily with high- quality foods.” 866, Barre, VT 05641-0866. All of moisture substances such as the Non-Food Uses - While not as The Dairy Practices Council human body, which is high in appetizing as ice cream, Ruan’s guidelines are available in a three fluids,” Ruan says. The use of MRI team also worked on the process of volume complete set, through the technology in food research had wet-milling com. Improving this International Association of Milk, been restricted previously to foods century-old process would be Food and Environmental Sanitarians. at least 25 percent moisture, such welcome news to many Minnesota as fruits and . By develop¬ companies and farmers. Starch- based products such as com symp Smoother Ice Cream ing a unique, rapid imaging se¬ quence and redesigning the MRI and ethanol are produced by first Comes from Brain hardware, Ruan’s team was able to steeping, or soaking, com in a Scanner produce usable, 3-D images of ice water solution for 24 to 48 hours at cream containing cookies and nuts 50°C. The com kernels absorb hat do brain scans have to do with a moisture content as low as moisture and become softer for with how your ice cream 10 percent. later. tastes? University of Minne¬ So why choose ice cream as a Ruan’s team used MRI technol¬ sota scientists have adapted brain test subject? Ruan says ice cream ogy to observe how quickly and scanning technology to improve offered the greatest challenge to his efficiently com kernels absorbed food quality and safety. The break¬ team. moisture under a variety of condi¬ through promises cost savings for Ice cream is a particularly tions. “The steeping process is Minnesota’s food and agricultural delicate product. Expose it to a complex,” Ruan says, “so traditional processing industries. warm, moist environment and ice trial-and-error methods are time-

320 Dairy, Food and Environmental Sonitotion - MAY 1996 consuming and expensive. Using manufacturing. The Gold Medal standards, testing and certification. MRI helps us quickly identify the Protection program is based on the NSF and the Quality Management chemical and biochemical changes IPM (Integrated Pest Management) Institute (QMD, a division of CSA, that occur in the kernel.” Additional guidelines, a standard that mini¬ also offer quality and environmental experimentation with the MRI mizes the use of pesticides, with management systems registration technology is needed to improve surveillance reports patterned on services to ISO international the steeping process. the F.D.A. (Food & Drug Adminis¬ standards. The research was funded by a tration) protocols. variety of sources, including the Minnesota Agricultural Experiment At One Time a Target Station and the National Science New CSA/NSF Joint of Environmentalists, Foundation. Certification Service the Drink Box Wins Provides One-Stop Presidential Award ISO 9002 Registration Shopping for Sustainable Proves PRISM has he Canadian Standards Development "Gold Medal" Association (CSA) of Etobicoke and NSF Interna¬ Once banned in the State of Standards tional (NSF), with world headquar¬ Maine, in a stunning turn¬ RISM Integrated Sanitation ters in Ann Arbor, have signed an around the drink box today Management announced that agreement to provide “one-stop was recognized for its earth-friendly it has received ISO 9002 shopping” for joint certification profile by receiving the coveted Registration Gntemational Organi¬ services in connection with prod¬ Presidential Award for Sustainable zation for Standardization, Geneva, uct safety, efficiency, performance Development. Presented by Vice Switzerland), for its innovative Gold and health safety standards on a President Gore to the Aseptic Medal pest elimination program, global scale. Packaging Council and drink box the first such program in North The agreement provides for manufacturers Combibloc, Inc. and America to be awarded this registra¬ combining the unique strengths, Tetra Pak Inc., the award recog¬ tion. expertise and identity of each nizes the aseptic packaging industry “We are pleased to be the first organization while servicing a for demonstrating “extended pest management company in growing worldwide customer base. responsibility through a product’s North America to be recognized by This new customer-friendly life cycle and outstanding contribu¬ the ISO for our Gold Medal Protec¬ service will help meet the growing tion to a sustainable future.” tion Program, specifically devel¬ needs in the United States and The aseptic packaging industry oped for Integrated Pest Manage¬ Canada for electrical and plumbing is one of 15 programs or initiatives ment in companies that manufac¬ products to also meet the recog¬ selected by President Clinton from ture, transport and serve food. This nized health standards of NSF. a group of 33 finalists. The finalists now sets a new standard for all pest The reverse is also true for were among over 300 entries from control companies,” said Dr. Zia CSA’s customers. The new service nonprofits, government, industry, Siddiqi, Technical Director of the not only offers convenience to NSF and community groups, which North America Service Businesses. and CSA customers, but also the were submitted to the President’s PRISM and PCO are leaders in potential of lower costs through Council on Sustainable Develop¬ the elimination of pests using the coordinated testing and follow-up ment and reviewed by a panel of latest techniques and technologies, inspection/audit services. well-known environmentalists, with the minimum use of pesti¬ “One-stop shopping” is avail¬ industry leaders, and Cabinet cides. Their expertise covers a able immediately through both CSA members. broad range of industries from food and NSF. The new service is Dr. Ruben Rausing invented the processing and manufacturing to targeted to benefit all manufactur¬ aseptic package in 1969, believing brewing, baking, hospitality, ers of drinking water additives that “a package should save more warehousing, packaging and (chemicals and systems compo¬ than it costs.” His creation, the transportation. ISO sets the basic nents), drinking water treatment drink box, is a lightweight, energy rules for quality management units, plumbing systems compo¬ efficient example of minimal systems, thereby setting the nents, swimming pool and food packaging (typically 96 percent international standard for compa¬ service equipment. product to 4 percent packaging by nies who wish to work with clients NSF and CSA are private, not- weight) that is being recycled in a employing the same high quality for-profit, independent, third-party growing number of communities standards in management and organizations offering consensus across the country. In addition.

MAY 1996 - Dairy, Food ond Environmental Sonitotion 321 aseptic packaging retains flavor and “Members Only” section not However, AFFI also expressed nutrients, and allows traditionally available to the general public. its concern that the prop)Osed rule perishable products (like real milk) The Salt Institute is the world’s fails to harmonize the FDA and FSIS to stay unrefrigerated and shelf- foremost source of authoritative systems, and may actually impose stable for up to six months. information about salt and its more unnecessary submission require¬ The Aseptic Packaging Council than 14,000 known uses. A non¬ ments for generally recognized as (APQ is a trade association repre¬ profit association representing safe (GRAS) ingredients. senting the major U.S. manufactur¬ North American and international AFFI suggested that in order to ers of drink boxes—Combibloc, Inc. salt producers, the Institute was harmonize the FSIS and FDA of Columbus, Ohio, and Tetra Pak founded in 1914 dedicated to systems and eliminate the unneces¬ Inc. of Chicago. Founded in 1989, promoting better understanding of sary submission requirements, FSIS the APC’s primary mission is to all aspects of salt production. should revise the final regulation by inform the American public about eliminating the requirement that the product benefits and environ¬ GRAS substances be listed in the mental attributes of aseptic packag¬ AFFI Supports USDA Code of Federal Regulations before ing. Rule to Simplify they can be used in meat and Ingredient Approval poultry products. Salt Institute Simplifies According to AFFI, this could Process for Meat and World Wide be accomplished by stating that “no Poultry substance may be used in the Communication preparation of any product, for any n comments filed with the aster information resf>onse n purpose, unless its use is authorized U.S. Department of Agricul¬ and desire for a broader ... as a direct food additive, a ture (USDA), the American public outreach have secondary direct food additive or a Frozen Food Institute (AFFI) prompted the Salt Institute to post prior-sanctioned substance, or it is a applauded a proposed rule de¬ a World Wide Web site on the generally recognized as safe signed to streamline the approval Internet. Its address; http:// substance.” www.saltinstitute.org. process for ingredients used in Its on-line presence will help meat and poultry products. Fluid Milk Strategic AFFI commended USDA’s Food the Salt Institute communicate Thinking Project better with its membership and the Safety and Inspection Service (FSIS) public at large. “We receive thou¬ for “undertaking an initiative aimed Provides First Round of sands of public inquiries through at improving the efficiency for Recommendations to phone and mail... it is impossible obtaining authorization to use for us to respond directly to all of substances in meat and poultry Industry them. Our Web site provides a self- products.” nhe members of the Fluid accessed source of information for AFFI also said it supported “the Milk Strategic Thinking students, researchers, nutritionists provisions of the proposed rule that Project offered their first set and highway maintenance engi¬ would allow the use in meat and of recommendations to the milk neers,” explained Richard L. poultry products of those sub¬ industry on how to improve fluid Hanneman, President of the Salt stances listed by FDA [Food and milk sales with suggested changes Institute. The web site contains a Drug Administration] as approved in label claims/terms and freshness variety of useful features including direct and secondary direct food dating, and an improvement in the a feedback form so visitors can ask additives, sources of radiation, app>earance of skim milk. The Fluid Milk Strategic specific questions or make informa¬ interim-listed food additives and Thinking Project is working to tional requests directly to the sanctioned substances.” develop practical business solutions Institute through the Web site. The According to AFFI, this “would for the fluid milk industry to adopt site will be updated at least weekly. introduce greater efficiency in measures that will increase milk’s The Web site will also post obtaining authorization for new overall competitive position versus organizational activities, including ingredient approvals because it other beverages. Milk processors, meeting notices and details on would eliminate the current dairy farmers, industry suppliers, legislative initiatives for the duplicative requirement of obtain¬ and staff of the Milk Industry Institute’s membership. This ing authorization from both FDA Foundation (MIF) and MilkPEP, information, however, will be in a and FSIS.” representing processors, along with

322 Doiiy, Food ond Environmental Sanitation - MAY 1996 staff of Dairy Management, Inc. sumer acceptance or perception of Milk Strategic Thinking Project, (DMI) and its affiliated state/ the products’ freshness. please call Jeff Tripician at 202-737- regional organizations, representing • Points of Availability - 4332. producers, formed five task forces addressing the need to make milk in early 1995 to identify and and milk-based beverages more overcome barriers to increased available in key distribution chan¬ Agreement Facilitates fluid milk consiunption. The nels such as convenience stores, Business Among U.S. project is being guided jointly by vending machines and food service. Manufacturers and the MIF, DMI, and MilkPEP, the • Packaging - examining ways to make milk packaging more Chinese Processors processor-funded fluid milk con¬ competitive with other beverages sumer education program currently he Food Processing Machin¬ in terms of size, shape, graphics, underway. ery & Supplies Association The reconunendations pre¬ portability, ease of opening and (FPM&SA) recently signed an sented to the industry were devel¬ resealability. This also includes “Agreement of Mutual Coopera¬ oped through research conducted research into the most compelling tion” with the China National Food and information gathered by three product terms and claims on Industry Association. of the project’s five task forces. package in order to drive volume. The agreement will give “The genesis of this important • Product Variety - exploring FPM&SA members greater access to the burgeoning Chinese market¬ project was research which uncov¬ how to add variety and “news” to place by providing increased ered consumer barriers to drinking the dairy case via new co-branded opfKJitunity for trade and informa¬ milk that were not currently being and licensed products. tion exchange. The China National addressed in any of the advertising, The specific recommendations public relations or education Food Industry Association is the offered focus on programs of processor or producer preeminent organization represent¬ • delivering meaningful con¬ programs,” said E. Linwood Tipton, ing all of China’s food processing president and CEO of the MIF. “The sumer benefits for milk; entities. Fluid Milk Strategic Thinking • consumer perceptions of “One of the most valuable Project focuses on issues related to freshness dating and how extend¬ services we can provide is to the product itself, pack^ing ing the dates would affect purchas¬ facilitate dialogue between manu¬ and the marketplace, which ing behavior; facturers and potential customers negatively impact milk sales and • and whether a “whiter” skim they might not otherwise reach,” which have not previously been milk would help grow category said Lynn Christensen, Director of given any attention in industry sales. International Programs. “We’re programs.” Further recommendations are proud to serve as the link between Last fall, five task forces were expected from the other task forces named to overcome barriers to over the next several months. our members and the Chinese food consumption; The Fluid Milk Strategic industry.” •Appearance of Skim Milk - Thinking Project is working to As part of the three-year addressing the appearance of skim develop practical business solutions agreement, the China National milk and its effect on the consump¬ for the fluid milk industry to adopt Food Association will bring a tion of the product. This conunittee measures that will increase milk’s delegation to the International also addresses the nomenclature for overall competitive position versus Exposition for Food Processors skim milk. other beverages. The project is (lEFP) at San Francisco’s Moscone • Consumer Perception of being guided jointly by the MIF, Center, October 20-23, 1996. lEFP, Freshness of Milk - evaluating the DMI, and MilkPEP, the processor- the western hemisphere’s largest ability to introduce fluid milk funded fluid milk consumer educa¬ processing machinery show, is products with extended shelf-life tion program currently underway. sponsored by the Food Processing without adversely affecting con¬ For more information on the Fluid Machinery & Supplies Association.

MAY 1996 - Daily, Food and Enviroonwntol SonHotion 323 IndustryProducts

Central Foam System cals, and is easily validated. Tests Otters Customized cover a full range of microbial identifications and a variety of Cleaning lor Most growth assays. These include: Processing Plants Gram-Positive Identification, Gram- Negative Identification, Yeast, ochester Midland Corporation R Bacillus, Anaerobe, Bioburden, is an important sanitation Non-fermenter Identification, chemical source to a broad range of Neisseria/Haemophilus Identifica¬ Food Processing Industries. We tion and a Bioassay test. provide state-of-the-art products A new graphical user interface and services helping to maintain a software can expand your lab’s cleaner, more sanitary plant testing capabilities while allowing environment. Our Central Foam you to perform tasks with point- System is a customized cleaning and-click ease. A new data manage¬ system readily adaptable to most ment program for VITEK, generates MoMius Dkjgnoshcs, Inc. processing plants. It is ready to use cumulative reports, as well as System V, Automated and operate at any time and elimi¬ quality control reports. It manages nates chemical handling by the both VITEK test results and off-line Microbiat Growth Anatyzer clean-up crew. Chemicals are results. in Benchtop Size stored and automatically mixed in a The VITEK® system is backed central location. Each Foam Station Malthus Instruments Ltd (U.K.) by a comprehensive support has established a subsidiary, can dispense a foam cleaner and organization providing 24-hour Malthus Diagnostics, Inc., in North sanitizer. The controlled, pre-set technical and instrument service. Ridgeville, Ohio to provide sales chemical dilution ratio system bioMerieux Vitek, Inc., and service support for the Malthus increases plant cleanliness and Hazelwood, MO System V, their conductance based reduces chemical cost. automated microbial growth Rochester Midland Corpora¬ analyzer. This versatile bench top tion, Palisades, NJ analyzer can perform a variety of tests including total counts, yeast Batleiy Powerod Faucet and molds, coliforms, and tests for from World Dryer specific pathogens including the first automated AOAC approved Fully Automated The Model C-500 Sensamatic method for Salmonella. In addition Microbiology System for Plus Touchless Faucet from to standard reusable cells, a variety World Dryer is battery powered. of disposable and semi-disposable QA/QG Labs This design innovation significantly cells are available. Sample volumes The VITEK* automated microbi¬ reduces installation costs and time. of up to 100 ml can be accommo¬ ology system offers QA/QC The C-500 is a chrome plated, cast dated with the Large Volume Cell laboratories streamlined sample brass faucet powered by a 6V DC 0.VQ format. Users of the Malthus handling, unattended operation, lithium battery with a life of 3 years System V report significant time, and rapid test results—typically in under normal use. labor, and material cost savings less than eight hours. Touchless faucet activation compared to traditional plating Manufactured by bioMerieux conserves energy while preventing methods. Vitek the VITEK* features an water waste and vandalism. Addi¬ Malthus Diagnostics, Inc., extensive menu of tests for many tional benefits include enhanced North Ridgeville, OH industrial applications, including hand sanitation and easy op>eration food processing and pharmaceuti¬ for the physically challenged.

324 Deiiy, Food ond Emriroamontol Sonbotion - MAY 1996 A continuous, infra-red reflec¬ place) cleaning of the guide bearing tive beam is emitted from the for top mounted and supported sensor. The faucet is activated by agitation. placing hands under the spout. “This new guide bearing will Tempered water flows until the provide clear advantages for user’s hands are removed; there is a operations using top-moimted 30 second maximum run time. The vessel agitation,” said Brian sensor then resets for the next user. Gehrke, vice president-marketing World Dryer, Berkeley, IL of SANIFAB. “We see applications G St H Produds Corp.

No. 318 in the food, dairy, pharmaceutical, snack food and beverage markets. Uniquely Designed Anybody who is interested in Flowmeter Increases Swab Sampling Systems saving time on maintenance and having better CIP performance Measurement Accuracy n effective swabbing program A should consider acquiring new he PD340 magnetic flow meter is instrumental for monitoring T SANIFAB agitated vessels with this from G&H Products Corp. is conditions leading to contamina¬ guide bearing, or retrofitting their designed for precision flow mea¬ tion. Weber Scientific is the leading existing agitated vessels.” surement of conductive liquids. It supplier of ready-to-use swab and Most existing guide bearing accurately measures laminar and transport systems for the dairy and turbulent flow regardless of the designs require extensive disassem¬ food industries. changes in product temperature or bly of the drive shaft just to replace Culturette* features a sterile viscosity. Because the flow mea¬ the plastic insert bearing, which is rayon swab attached to a plastic surement chamber is square, not subject to high wear. Other designs round, there is a greater product shaft which is secured to the tube’s can be disassembled more easily, contact area, and flow measure¬ cap. It can be removed from the but do not provide acceptable CIP ment is achieved with higher transport pack without handling or performance. accuracy and without the need for contaminating the swab tip. A The new SANIFAB design re-calibration. unique ampule keeps the modified (patent piending) features a remov¬ The PD210 display unit is available to provide programming Stuart’s transport medium hermeti¬ able main center guide bearing cally sealed until ready for use. The and diagnostic testing for the composed of a stainless steel PD340. It displays total, accumula¬ specimen is taken via the swab, cylinder sleeve, a second stainless tive total, rate, and meter diagnostic inserted into the Stuart’s medium, mounting collar and a replaceable codes and can be used to repro¬ and transported in the plastic plastic insert. Using a system of gram the meter. It provides auto¬ casing to the laboratory. Viability of welded tabs and machined slots, matic zero-point correction, most microorganisms is preserved the assembled unit can be easily volumetric measurement in a variety of units, built-in batching for at least 48 hours. removed, the plastic insert can be Weber Scientific, Hamilton, NJ control, and accurate recording of replaced, and the unit can be re¬ laminar or turbulent flow. No. 319 aligned and remounted in the vessel The durable construction of the with minimal down time. Multiple PD340 makes it suitable for installa¬ machined slots on the plastic insert tions in harsh environments, in New System Lowers Down provide superb flow of cleaning applications with or without Time ter Agllated Vessels solutions between the surfaces of suspended solids, where hygienic the bearing housing, insert and conditions are essential. The ANIFAB introduces the metering tube is constructed of S drive shaft. The unit also provides innovative QC Guide Bearing rugged Teflon* coated stainless more convenient guide bearing for use in agitated vessels. This unit steel, and is enclosed in a durable removal, without the need to is designed specifically to provide Noryl* terminal box. disassemble the entire drive shaft. G&H Products Corp., Kenosha, easy access for maintenance with SANIFAB, Stratford, WI WI minimal downtime, while also providing superior CIP (clean in No. 320 Reader Service

MAY 1996 - Daily, Food ond Environmental Sanitation 325 AIM-New Multi AnUblolIc bloMArleux Vitek Ollets System which is designed to measure aerobic bioactivity. The Test lor Use on Broad New Autemaled new anaerobic accessories use the Matrices Microbiology System measurement and PC data acquisi¬ tion capabilities of the BI-1000, ioMerieux Vitek now makes AIM-96, the first test that detects b adding special gas collection available the VITEK* 32, a antibiotic drugs at regulatory modules to each of eight reactor smaller version of its power¬ levels is now available for wide positions. Applications include ful VITEK* automated identification wastewater and wastewater sludge applications in milk, muscle tissue, system. The VITEK 32 offers users digestion studies, digester perfor¬ urine, and serum. increased flexibility in their micro¬ mance evaluations, anaerobic The AIM test developed by biology testing, yet requires less biodegradation studies, kinetic Charm Sciences, Malden, MA., is laboratory space. The VITEK 32 studies and process optimization boasts a 32-card testing capacity designed to detect the following work. and uses the standard VITEK 30- drugs at “safe” or “MRL” levels in a Precise produced gas volume well test card. single assay: Beta-Lactams, Sulfona¬ readings are taken automatically at The VITEK 32 is comprised of mides, Tetracyclines, Aminoglyco¬ pre-set intervals. The new anaero¬ one instrument module which holds bic system expands the range of sides, Macrolides. the reader and the filler plus the testing available on the BI-1000 and AIM-96 is a microbial assay that computer, terminal and printer. The can reduce labor costs of typical provides a practical and economical instrument module contains the filler anaerobic process analysis in the system to meet new requirements. section in the lower half, while the laboratory. For live animal monitoring, urine or reader section occupies the upper Bioscience, Inc., Bethlehem, PA serum testing prior to slaughter can portion with four 8-card trays. assist in selection of a drug free The VITEK 32 utilizes the new No. 324 Constellation Center workstation product. Incurred studies have computer with graphical user established serum as the best interface software. Tests cover a GEM Biomedical RMUA" predictive indicator of animal wide range of microbial identifica¬ Rapid Microbiology Quality medication level. In these studies tions plus a variety of growth Assurance System lor serum drug levels range from 4 to 7 assays. times greater than muscle with best bioMerieux Vitek, Inc., IndusMal Applications coefficient of variance. Simple Hazelwood, MO Gem Biomedical, Inc. is pleased screening of serum prior to slaugh¬ No. 323 to announce the availability of ter will allow you to screen a herd the new RMQA’” Rapid Microbiol¬ of animals for their drug with¬ ogy Quality Assurance System. This drawal status. new sample preparation system AIM reagents are room tem¬ provides significant time savings perature stable for over 1 year and when preparing large volumes of over 3 years at 4°C. A pre-pro¬ liquid product for microbiological grammed incubator controls a analysis. The RMQA System speeds up temperature-time program which liquid product sample preparation includes a fixation step at the end with a proprietary cross filtration of the incubation for repeatable and technology. Contaminant microor¬ stable color results. For high iiotcienca, Inc. ganisms can be concentrated and volume testing, monitoring and collected from large volumes of reporting, workstation and New Anaerobic Bioprocess liquid product samples in as little as microwell readers are available. Test System Offered by 15 minutes. Potentially interfering AIM puts a practical integrated product components are removed Bioscience, Inc. monitoring program in place for by the system and viable microor¬ screening animals for antimicrobial Anew test system for measuring ganisms are recovered in a formula¬ drugs. anaerobic bioactivity has been tion compatible with current Charm Sciences, Malden, MA introduced by Bioscience, Inc. This detection or identification methods. new system integrates with The RMQA System is computer R»ad«r Service Bioscience’s BI-1000 Respirometer driven with instructions that guide

326 Dairy, Food ond Environmental SanHation - MAY 1996 technicians through any required required. Four digits display allows steps. Once loaded onto the precision visual readings of oxygen system, a sample is processed concentration. automatically, thus providing a high To eliminate environmental degree of walk away capability. influences, the sensor itself has a After each sample is processed, built-in temperature controlled the RMQA System runs through a chamber which is also well shielded 10 minute sterilization procedure, from external magnetic fields. so cross contamination is elimi¬ An air sample pump is built in nated. Typical liquid samples which as well as a pressure regulator can be handled by the system making Columbus Instruments’ include water, beverages, brewing “Paramax” Paramagnetic Analyzer products, personal products, and immune to both source gas as well detergents. as barometric pressure variations. For interested customers, GEM Sensor features analog 0-5V or Biomedical will analyze a sample of +/-5V outputs. any liquid product or process water Current loop 4-20mA for to provide a preliminary assessment industrial applications as well as RS- of an appropriate analytical protocal. 232 interface is available where user objective. There is ample room for GEM Biomedical, Inc., Hamden, needs computer interfacing. Com¬ illumination and manipulation of CT panion infrared analyzer is offered for the specimen. measuring O^, CO^ and CH^ gases. Convenience and ergonomics Columbus Instruments, Colum¬ are further attributes of the Stemi bus, OH SV 11 Apo. A new tube with a 35“ viewing angle allows the user to maintain a relaxed posture for long periods of use. In addition to a highly stable stand, the basic Stem! SV11 Ago configuration includes a combined Stereomicroscope coarse/fine drive for rapid and precise focusing. he New Standard for T The quality of the illumination Stereomicroscopy. The Stemi has been matched to that of the SV 11 Apo stereomicroscope optical performance of the micro¬ provides images with a new, unsur¬ Columbus Instruments scope. Permanently installed passed degree of brilliance, high polarizers for coaxial incident-light contrast, depth of field and color Paramagnetic Oxygen illumination allow the shadow-free fidelity. It is the new standard for and reflection-free observation of Analyzer “Paramax-ior high-performance stereomicroscopy. smooth, specular surfaces. New is ighly accurate and stable Its 1:1 zoom range is one of the H the slit-ring illuminator for incident- oxygen analyzer with 0.001% widest of all stereomicroscopies. light darkfield illumination which resolution for environmental and Famous Zeiss optics with plan- guarantees maximum resolution apochromatic correction ensure the physiological applications operates and makes even the finest object precise evaluation of minute details on the principle of magnetic structures visible. at high magnifications and easy susceptibility of oxygen gas. It has The Stemi SV 11 Apo has been orientation at low magnifications. the ability to be calibrated in a designed to fit into the modular The heart of this new stereomi¬ narrow or extended oxygen system for Zeiss stereomicroscopes. croscope are the new high-perfor¬ percentage range. The full range This allows the user to custom mance Plan-Apochromat S l.Ox and extends from 0 to 100 % O^, but design the microscope for specific Columbus Instruments’ “Paramax” 1.6x objectives which deliver a applications using a wide variety of Paramagnetic Analyzer can be total magnification range of 6x to accessories, including all documen¬ calibrated in any other point (e.g. 264 X. Special efforts have been tation possibilities. 20% O^) at the center with the span made to provide long working Carl Zeiss, Inc., Thomwood, NY ranging from 19.000% to distances: 80 mm for the l.Ox 21.000% when high resolution is objective, and 40 mm for the 1.6x

The publishers do not warrant, either expressly or by implication, the factual accuracy of the products or descriptions herein, nor do they so warrant any views or opinions offered by the manufacturer of said articles and products.

MAY 1996 - Dairy, Food ond Environnwotol Sonitation 3Z7 TRUST THE MARK!

When you see the NSF Mark, you know the product it’s on meets the stringent certification requirements of NSF International, the premier, independent, not-for-profit organization for public health safety and environmental quality standards and certification. It means quality.

Now in its 52nd year of operation, NSF serves much of the world — all 50 states, the US territories and 59 other nations — and partners with peer organizations in Canada, Mexico and Europe, with public sector health and environmental organizations and with professional and trade associations.

The NSF Mark provides the evidence of quality that public health regulators, industry and consumers demand.

• Food Handling & Processing Equipment • Bottled Water/Packaged Ice • Drinking Water Treatment Units • Plumbing System Components • Drinking Water Additives • Wastewater Treatment Systems • Swimming Pool/Spa Circulation Components • Food Safety & Quality (HACCP 9000) • Environmental Management Systems Registration • ISO-9000

Visit our World Wide Web Site on the Internet! http://www,nsf.org

World Headquarters Phone: (313) 769-8010 P.O. Box 130140 FAX: (313) 769-0109 Ann Arbor, MI 48113-0140 USA E-Mail: [email protected]

TOLL FREE: 1-800-NSF-MARK

lAMFES Swctaining Member S«« us at fh« lAMFES 1996 Annual Moating, Booth No. 608 Roodor Servico No. 231

12S Daky, FmI and Eavifomnmtal SonHation - MAY 1996 BusinessExchange

Services/Products

See us at the 1996 lAMFES Annual Meeting, Booth No. SOI COMPLETE LABORATORY iLl'S ^^^cesjnc. SERVICES BoctedotoglotdAChetnicoiTesRnQ • Component Samples for Infrared Equipment Ingman Labs, Inc. • ESCC Control Samples 2945 - 34th Avenue South • Chemical & Bacteriological Testing of Milk & Milk Products Minneapolis, MN 55405 Moundsview Business Park 5205 Quincy Street St. Paul, MN 55112-1400 612-724-0121 (612)785-0484 FAX (612) 785-0584

Reader Service No. 153 lAMFES Sustaining Member Reader Service No. 129

Professional Opportunities

The CDT "Test Device* Intern, Technical For testing all differential Services Department controls on H.T.S.T. pasteurizers Model III ss X now shipping! The National Restaurant New adapters** connect directly to Association, located in Washing¬ HTST’s sanitary pressure sensors ton, D.C., seeks a motivated and TO qualified student for the tempo¬ ^The Crombie Company rary position of summer Intern. ^521 Cowles Ave., Joliet, IL 60435-6043 Must be a graduate or under¬ _Model III ssx ^815-726-1683 (Voice & FAX)

graduate student in a college •U.SPat. No. 4,380,166 ''Adapters may be ordered separatety-tit ail previous models. biological, environmental, public health or safety program. Must be able to work independently and have basic knowledge of word processing, technical writing, business telephone and office procedures. The position will allow the student hands on 2$ PERT* LABORATORIES exposure and interaction with the Since 1967 National Restaurant Association, Regulatory Agencies and the • Microbiology • Nutritional Labeling foodservice industry in the • HACCP/GMP Consulting Services general field of public health and • Histamine Screening • Analytical Services safety. Compensation, $6.00 to • Pesticide Residue Analysis • Extraneous Matter $6.50 per hour. Send cover • Mycotoxins • Sensory Evaluation • Proximates letter and resume to: M. Ose 145 Peanut Drive (M/OP), National Restaurant P.O. Box 267 (919)482-4456 Association, 1200 17th St., Edenton, NC 27932 Fax; (919) 482-5370 N.W., Washington, D.C. 20036. Reader Service No. 176

MAY 1996 - Dairy, Food and Environmental Sanitation 329 1996 lAMPES Annual Meeting Exliibitors

(as of April 1,1996)

3-A Sanitary Standard Symbol Biolog Inc. Administrative Council 3938 Trust Way 3020 Bluff Road Hayward, CA 94545 Columbia, SC 29209 Phone (510) 785-2591; Fax (510) 782-4639 Phone (803) 783-9258; Fax (803) 783-9265 bioM^rieux Vitek 3M Microbiology Products 595 Anglum Drive 3M Center, Bldg. 275-SW-05 Hazelwood, MO 63042-2395 St. Paul, MN 55144-1000 Phone (314) 731-8500; (800) 638-4835 Phone (800) 228-3957; Fax (612) 737-1994 Fax (314) 731-8678

Advanced Instruments, Inc. Bioscience International, Inc. Two Technology Way 11607 Magruder Lane Norwood, MA 02062 Rockville, MD 20852-4365 Phone (800) 348-0202; Fax (617) 320-8181 Phone (301) 230-0072; Fax (301) 230-1418

Applied Research Institute Capitol Vial, Inc. 29 Platts Hill Road P.O. Box 446 Newtown, CT 06470 Fultonville, NY 12072 Phone (800) 410-1988; Fax (800) 366-1688 Phone (518) 853-3377; Fax (518) 853-3409 Aquionics, Inc. Celsis, Inc. P.O. Box 18395 4270 U.S. Route One Erlanger, KY 41018 Monmouth Junction, NJ 08852 Phone (606) 341-0710; Fax (606) 341-2302 Phone (908) 274-1778; Fax (908) 274-1733 Becton Dickinson Microbiology Systems Charles Felix Associates 250 Schilling Circle P.O. Box 1581 Cockeysville, MD 21030 Leesburg, VA 22075 Phone (410) 771-0100; Fax (410) 584-2806 Phone (703) 777-7448; Fax (703) 777-4453 Bio-Tek Instruments Highland Park, P.O. Box 998 Charm Sciences Inc. Winooski, VT 05404 36 Franklin Street Phone (802) 655-4040; Fax (802) 655-7941 Malden, MA 02148 Phone (617) 322-1523; Fax (617) 322-3141 BioControl Systems, Inc. 19805 North Creek Parkway Copesan Services, Inc. Bothell, WA 98011-8214 3490 N 127th Street Phone (206) 487-2055; (800) 245-0113 Brookfield, W1 53005 Fax (206) 487-1476 Phone (800) 267-3726; Fax (414) 783-6267

330 Daily, Food and Envirommntal Sonitation - MAY 1996 Decagon Devices, Inc. IDEXX Laboratories P.O. Box 835 One IDEXX Drive Pullman, WA 99163 Westbrook, ME 04092 Phone (509) 332-2756; Fax (509) 332-5158 Phone (207) 856-0300; Fax (207) 856-0630

DFL Laboratories International BioProducts, Inc. 3401 Crow Canyon Road, Suite 110 14780 NE 95th Street San Ramon, CA 94583 Redmond, WA 98052 Phone (510) 830-0350; Fax (510) 830-0379 Phone (206) 883-1349; Fax (206) 881-6880

Difco Laboratories Malthus Diagnostics, Inc. P.O. Box 331058 35888 Center Ridge Road Detroit, MI 48232 North Ridgeville, OH 44039 Phone (313) 462-8505; (800) 521-0851 Fax (313) 462-8517 Phone (216) 327-2585; Fax (216) 327-7286

DQCI Services, Inc. Medallion Laboratories 5205 Quincy Street 9000 Plymouth Avenue Mounds View, MN 55112 Minneapolis, MN 55427 Phone (612) 785-0484; Fax (612) 785-0584 Phone (612) 540-4453; Fax (612) 540-4010

DYNAL, Inc. Meritech, Inc. 5 Delaware Dr. 8250 S. Akron Street # 201 Lake Success, NY 11042 Englewood, CO 80112 Phone (800) 638-9416; Fax (516) 326-3298 Phone (303) 790-4670; Fax (303) 790-4859

Ecolab, Inc. Food and Beverage Division Michelson Laboratories, Inc. 370 Wabasha Street N. 6280 Chalet Drive St. Paul, MN 55102 Commerce, CA 90040 Phone (612) 293-2233; Fax (612) 293-2260 Phone (310) 928-0553; Fax (310) 927-6625

Food Processors Institute NSF International 1401 New York Avenue NW, Suite 400 3475 Plymouth Road Washington, D.C. 20005 Ann Arbor, MI 48105 Phone (202) 393-0890; Fax (202) 637-8068 Phone (313) 769-8010; Fax (313) 769-0109

Foss Food Technology NASCO 10355 West 70th Street 4825 Stoddard Road Eden Prairie, MN 55344 Modesto, CA 95356 Phone (612) 941-8870; Fax (612) 941-6533 Phone (209) 545-1600; Fax (209) 545-1669 GENE-TRAK Systems 94 South Street Nelson-Jameson, Inc. Hopkinton, MA 01748 2400 E. 5th Street Phone (508) 435-7400; Fax (508) 435-0025 Marshfield, WI 54449 Phone (715) 387-1151; Fax (715) 387-8746 Gist-brocades N93 W14560 Whittaker Way New Horizons Diagnostics Corporation Menomonee Falls, W1 53051 9110 Red Branch Road Phone (414) 255-7955; (800) 423-7906 Columbia, MD 21045 Fax (414) 255-7732 Phone (410) 992-9357; Fax (410) 992-0328

Glo Germ Company Norback, Ley & Associates 1120 South Main 3022 Woodland Trail Moab, UT 84532 Middleton, WI 53562 Phone (801) 259-5931; Fax (801) 259-5930 Phone (608) 233-3814; Fax (608) 233-3895 Idetek, Inc. 1245 Reamwood Avenue Organon Teknika Sunnyvale, CA 94089 100 Akzo Avenue Phone (408) 745-0544; (800) 433-8351 Durham, NC 27712 Fax (408) 745-0243 Phone (919) 620-2000; Fax (919) 620-2107

MAY 1996 - Daily, Food ond Environmental Sonitotion 331 Perstorp Analytical, Inc. Spiral Biotech, Inc. 12101 Tech Road 7830 Old Georgetown Road Silver Spring, MD 20904 Bethesda, MD 20814 Phone (301) 680-7248; Fax (301) 989-1485 Phone (301) 657-1620 Fax (301) 652-5036

Prism Pest Elimination Tekmar-Dohrmann 8300 Executive Center Drive, Suite 400 7143 E. Kemper Road Miami, FL 33166 Cincinnati, OH 45249 Phone (305) 592-6312; (800) 677-7476 Phone (513) 247-7000; Fax (513) 247-7050 Fax (305) 594-9280 The Educational Foundation of the National Qualicon™, A Dupont Subsidiary Restaurant Association P.O. Box 80357 250 S. Wacker Drive, Suite 1400 Wilmington, DE 19880-0357 Chicago, IL 60532 Phone (302) 695-9400; Fax (302) 695-9027 Phone (800) 765-2122 ext. 390; Fax (312) 715-0807 R-TECH Laboratories P.O. Box 116 The National Food Laboratory, Inc. Minneapolis, MN 55440-0116 6363 Clark Avenue Phone (800) 328-9687; Fax (612) 486-0837 Dublin, CA 94568 Phone (510) 828-1440; Fax (510) 833-8795 Raven Biological Labs 5017 Leavenworth Street Unipath Omaha, NE 68106 800 Proctor Avenue Phone (402) 556-6690; Fax (402) 556-4722 Ogdensburg, NY 13669 Phone (800) 567-8378; Fax (613) 226-3728 REMEL, Ltd. 12076 Santa Fe Drive Warren Analytical Laboratory Lenexa, KS 66215 650 'O' Street, P.O. Box G Phone (800) 255-6730; (913) 888-0939 Greeley, CO 80631 Fax (913) 888-5884 Phone (800) 945-6669; Fax (970) 351-6648

Silliker Laboratories Group Weber Scientific 900 Maple Road 2732 Kuser Road Homewood, IL 60430 Hamilton, NJ 08691-9430 Phone (708) 957-7878; Fax (708) 957-8449 Phone (609) 584-7677; Fax (609) 584-8388

Southern Testing & Research Laboratories, Inc. Zep Manufacturing Company 3809 Airport Drive 1310 Seaboard Industrial Blvd. Wilson, NC 27896 Atlanta, GA 30318 Phone (919) 237-4175; Fax (919) 237-9341 Phone (404) 352-1680; Fax (404) 350-6232

ATTENTION AUTHORS

The Editors are seeking articles of general interest and applied research with an emphasis on food safety for publication in Dairy, Food and Environmontal Sanitation Submit your articles to:

Managing Editor, Dairy, Food and Environmental Sanitation, c/o lAMFES, Inc., 6200 Aurora Ave., Suite 200W Des Moines, Iowa 50322-2863

Please submit three copies of manuscripts along with a fourth copy on 3 1/2" computer disk.

332 Daily, Food and Emromnental Sonitolion - MAY 1996 S«« US at lha 1996 lAMFES Annual Meeting, Booth No. 101

RAPID MICROBIOLOGY TESTS FROM BIOCONTROL. SIMPLE TO USE. ADVANCED SCIENCE.

VIP TESTS "BUILT FOR SPEED" “fTT FOR LISTERIA AND EHEC (E.COLI 0157:H7) V.

THE 1-2 TEST FOR SALMONELLA SIMPLE AND ACCURATE

ASSURANCE ENZYME IMMUNOASSAYS FOR SALMONELLA, LISTERIA AND EHEC

ONE-STEP COLICOMPLETE AND COLITRAK TESTS FOR COLIFORMS AND E. COLI

Whether you are running just one or 1000 samples a week, BioControl has the right testing product for you. TofindoutwhatBioControlcandoforyou, FAX in the request below, or PHONE us at 1-800-245-0113 (206-487-2055 in WA ), and/or VISIT our Booth #101 at the I AM FES Meeting in Seattle, 6/30-7/3/96.

FAX to: 206-487-1476 , BioControl Systems, Inc. for a rapid response.

YES! Send me more product and technical information for: Tests for Salmonella _ Listeria _ E. co//0157:H7_ Coliforms/E. coli other (specify) _ VIP test _ 1-2 Test _ Assurance EIA _ ColiComplete and ColiTrak _

Name: _ Company:_ Address:__

Tel:_ FAX _

BioControl. 1-2 Test, Assurance. ColiTrak. ColiComplete. and VIP are registered trademarks of BioControl Systems. Inc. lAMFES Sustaining Member Reader Service No. 11S

MAY 1996 - Dairy, Food and Environmentol Sanitation 333 ComingEvents

JUNE • 4-5, TAMFES Annual Meeting, (904) 392-9570, ext. 112; fax (904) at the Wyndham Hotel in Austin, TX. 392-6910. • 1-12, U.S.-Ukrainian Food For further information, contact Kent • 22-26, Institute of Food Tech¬ Industry Trade & Investment Mis¬ Roach at 1-800-825-5550. nologists 1996 Annual Meeting & sion to Ukraine, Kiev, Lviv, Odessa, • 4-6,4th ASEPT International FOOD EXPO, in New Orleans. For Dnipropetrovsk, and Cherkasy. The Conference, Securite Alimentaire further information, contact Leigh mission will be of interest to compa¬ 96/Food Safety 96, Co-sponsored Ann Disser, Institute of Food Tech¬ nies involved in the food processing by lAMFES. Laval, France, with the nologists, 221 N. LaSalle St., Suite and packaging sector, food distribu¬ ASEPT/EHEDG Symposium 1996. 300, Chicago, IL 60601-1291; phone tion agricultural machinery and equip¬ Contact AMGAR-ASEPT-BP49- (312) 782-8424; fax (312) 782-8348; ment, and agricultural chemicals. If 53020 LAVAL CEDEX-France or caU e-mail: [email protected]. interested, please contact Mr. Eugene 33-16 43 49 22 22; fax 33-16 43 53 36 • 25-26, International Sympo¬ Shaw at (202) 482-3494; fax (202) 53. sium on Industrial Applications 482-0304 or Mr. Damon C. Greer at • 4-7, FEHA 48th Annual Edu¬ of Bioluminescence in Microbio¬ (202) 482-5023; fax (202) 482-5666. cation Meeting & Trade Show, logy, at the Beaumont Conference •2-4, IDDA's 32nd Annual Orlando, FL. For additional informa¬ Center. The symposium will feature Seminar & Expo; Dairy-Deli-Bake tion, contact B. G. Tennant, R.S., Ex¬ experts on the application of ATP 96, held at the Minneapolis Conven¬ ecutive Director, P.O. Box 1495, bioluminescence technology from a range of industrial sectors. These in¬ tion Center in Minneapolis, MN. For Pensacola, FI 32597; office phone clude brewing, chemicals, dairy, food, further information, contact IDDA, (904) 477-1611 or home phone (904) meat, personal care products, petro¬ P.O. Box 5528, Madison, WI 53705- 455-2764. leum, pharmaceuticals, soft drinks and 0528; phone (608) 238-7908; fax •9-11, AFH’s 13thAnnual Dis¬ water. For further information, con¬ (608) 238-6330. tribution and Logistics Confer¬ tact Dr. Bill Simpson, Cara Technol¬ •3-4, Food Irradiation Sym¬ ence, in Chicago, IL. The conference ogy Limited at int+44(0)1342 836061; posium, at the Doubletree Hotel in will host leading experts in distribu¬ or fax +44(0) 1342 836 0161. Austin, TX. The two-day symposium tion and logistics, give facility tours • 30-July 3, International As¬ will focus on: The dynamics of and provide an opportunity for an sociation of Milk, Food and Envi¬ foodbome illness, obstacles to food industry exchange of ideas on trans¬ ronmental Sanitarians, Inc. 83rd irradiation, the background of food portation issues. For more informa¬ Annual Meeting, in Seattle, WA. For irradiation, and consumer and indus¬ tion, contact AFFI at (703) 821-0770. additional information, contact Julie try acceptance of food irradiat¬ • 10-12, The 18th Mycotoxin Cattanach at (800) 369-6337; fax (515) ion. For further information, cont¬ Workshop, organized by the Insti¬ 276-8655. act Dr. Kerri Harris, Institute of tute of Mycrobiology and Toxicol¬ Food Science, Texas A & M-College ogy, and held in Kulmbach, Germany. JULY Station, TX or caU (409) 862-2036. Further information available by • 3-14, Ninth Summer Institute phone +49-9221-803-221; or fax +49- •9-19, World’s Largest Inter¬ in Environmental Health Sci¬ 9221-803-331. national Culinary Event Sched¬ ences, in Baltimore, MD. The Sum¬ •11-12, Cross-Connection uled to Take Place in the United mer Institute is sponsored by The Control: Survey & Inspection States. World Association of Cooks Dept, of Environmental Health Sci¬ Course, offered by The University of Societies (WACS) has scheduled the ences and the Johns Hopkins Univer- Florida’s Center forTraining, Research World Cooks Tour for Hunger and sity/NIOSH Education Resource Cen¬ & Education for Environmental Culinary Arts Festival. The event will ter in Occupational Safety and Health. Occupations (UF/TREEO). Participants begin at Walt Disney World Resort For additional information, contact learn to identify appropriate methods with a five-day international culinary Denise Barton at(4l0)955-3537; Kay to prevent backflows for isolation and competition, dubbed the World Culi¬ Castleberry at (410) 955-2212; Diane containment. For further information, nary Arts Festival. For further infor¬ Zerbe at (410) 955-0423 or fax (410) contact TREEO, 3900 SW 63rd Blvd., mation, contact Davin Light, Market¬ 955-0617. Gainesville, FL 32608-3848; phone ing A La Carte at (407) 539-1459 or

334 Daily, Food and Environmontol Sonitotion - MAY 1996 Keith Keogh, World President, World telephone+45 35 28 3215;fax+4535 experts. For additional information Assn, of Cooks Societies at (407) 560- 28 32 14. or to enroll, contact AIB, 1213 Bakers 2054. •6-7, International Sympo¬ Way, Manhattan, KS 66502; phone • 12-19, RapidMethods and Au¬ sium on the Influence of Codex (913) 537-4750; fax (913) 537-1493. tomation in Microbiology: Inter¬ Standards on International Trade • 15-19, American Association national Workshop XVI, Kansas in Dairy Products, Diisseldorf, Ger¬ of Cereal Chemists to Hold 81st Annual Meeting, in Baltimore, MD State University, Manhattan, KS. A many. The symposium is intended at the Baltimore Convention Center. mini-symposium will occur on July for: general management, product The annual meeting includes a tech¬ 12-13. Contact Dr. Daniel Y. C. Fung, development, product manufactur¬ Workshop Director for further infor¬ nical program, technical and poster ing, legislation, exporters/importers, mation, telephone (913) 532-5654; sessions, table-top exhibits, new prod¬ and supervising and food inspection fax (913) 532-5681. ucts/services sessions, educational authorities. For additional informa¬ • 22-26, Backflow Prevention short courses and social events. An¬ tion, contact Th. Kiitzemeier (Chair), Technician Training & Certifica¬ nual Meeting registration materials German NC, Tel.: +49 228 98 24 3-0, tion, in Gainesville, FL. Offered by are available after May 1, 1996, from fax: +49 228 98 24 3-20. The University of Florida’s Center for AACC headquarters, 3340 Pilot Knob • 10-12, Producing Safe Dairy Training, Research and Education for Road, St. Paul, MN 55121-2097; tele¬ Products Workshop, hosted by The Environmental Occupations. This phone (612) 454-7250; fax (612) 454- Wisconsin Center for Dairy Research course provides guidelines for accept¬ 0766. able practices for annual testing of in Madison, WI. Two days will be • 24-26, New York State Asso¬ backflow prevention assemblies used devoted to discussing the microbiol¬ ciation of Milk & Food Sanitar¬ in crossconnection control programs. ogy and control of dairy pathogens; ians Annual Conference, Sheraton Individuals wishing to register should one day will be dedicated to HACCP Inn, Liverpool, NY. For further infor¬ caU (352) 392-9570, ext. 112. and other sanitation methods used in mation/details, contact Janene Lucia • 28,-August 10, Health & En¬ dairy plants and food processing sys¬ at: (607) 255-2892; fax (607) 255-7619; vironment Conference to China, tems. For more information, contact e-mail: jgg3@comell. edu. Mongolia & Russia, in Beijing, Sara Quinones at (608) 262-2217; fax • 25-27, South Dakota Assn, of China. The Health and Environment (608)262-1578; e-mail: quinones@ahabs. Healthcare Organizations 70th Conference is an opportunity to be wisc.edu, 1605 Linden Dr., Madison, Annual Convention, Rapid City, SD. part of a commitment to finding a WI 53706. Please direct all questions or com¬ ments to: Bud Jones or Suzanne worldwide solution. For additional • 10-14, The 11th International Paradeis, SDAHO, 3708 Brooks Place, information, contact Ms. Kathleen S. Packaging & Food Processing Ma¬ Suite #1, Sioux Falls, SD 57106; phone Sieler, Program Coordinator or chinery and Materials Exhibition, Michael D. Wacker, Director of Medi¬ (605) 361-2281; fax (605) 361-5175. Jakarta, Indonesia. For further infor¬ cal Programs at the Citizen Ambassa¬ mation, telephone +44 (0)171 486 dor Program, S. 110 Ferrall St., Spo¬ 1951; fax +44 (0)171 486 8773 or +44 OCTOBER kane, WA 99202; phone (509) 534- (0)171 413 8222. •2-4, International Confer¬ 0430; fax (509) 534-5245. •11-12, 75th Anniversary of ence on New Developments in the Vermont Dairy Industry Asso¬ Refrigeration for Food Safety and ciation, held at the Ramada Inn, S. SEPTEMBER (Quality Call for Papers, Co-spon- Burlington, VT. For further informa¬ sored by lAMFES. Lexington, KY. • 2-3, Symposium on Years in tion, contact Mr. Byron Moyer at 116 Conference papers are sought from the Dairy Industry, Copenhagen, State St., Drawer 20, Montpelier, VT all areas of food refrigeration. The Denmark. The main objective of this 05620-2901 orphone(802)828-2433; purpose of this conference is to pro¬ Symposium is to provide a compre¬ fax (802) 828-2361. vide an opportunity for food tech¬ hensive view of the role of yeasts, • 12-13, HACCP Program Pre¬ nologists, food processors, and re¬ both positive and negative aspects, in sents Hands-onWorkshop, in Chi¬ frigeration engineers from around the the dairy industry. For registration cago, IL. This workshop provides for information, contact Prof. M. Jakob- an intensive day and a half evaluation world to exchange current informa¬ sen. The Royal Veterinary and Agri¬ of HACCP principles and elements tion on the role of refrigeration in the cultural University, Dept, of Dairy for developing a successful program. food chain. For further information, and Food Science, Rolighedsvei 30, Participants evaluate their HACCP contact Food Refrigeration Confer¬ DK-1958 Frederiksberg C Denmark; plan against those designed by the ence, Univ. of Kentucky, 128 Agricul-

MAY 1996 - Doiiy, Food and Environmental Sanitation 335 (wM^vifnts, continued

ture Engineering Bldg., Lexington, practical demonstrations and discus¬ tute (ADPI), the U.S. National Com¬ KY 40546^276; phone (606) 257- sion of various tests and instruments mittee of IDF (USNAC), and the Inter¬ 3000 ext. 111; fax (606) 257-5671; e- available for rapid detection, isola¬ national Dairy Federation QDF) at the mail [email protected]. tion and characterization of food- Westin Hotel O'Hare, Rosemont, IL. •9*10, Iowa Association of borne pathogens and toxins as well This international conference will Milk, Food and Environmental as prediction of shelf-life and check¬ bring together manufacturers of whey Annual Conference, Waterloo, lA ing hygiene and sanitation in food and whey products, firms manufac¬ at the Starlight Best Western. For fur¬ processing facilities. For further in¬ turing equipment used in whey pro¬ ther information, contact Janet Bums formation, contact Dr. Pumendu C. cessing, business leaders of the in¬ at (319) 927-3212. Vasavada, Dept, of Animal and Food dustry, and government and univer¬ • 15-16, Symposium on Micro¬ Science, Univ. of Wisconsin-River sity researchers from throughout the bial Food Spoilage, Copenhagen, Falls, River Falls, Wl 54022 or phone world to discuss current topics of Denmark. Participants are invited to (715) 425-3150; fax (715) 425-3785; interest relating to the production, present posters related to microbial internet: pumendu.c. vasavada @uwrf. research, marketing and utilization of food spoilage. An abstract of maxi¬ edu. whey and whey products. Anyone mum one page should be sent before •20-23, The 1996 Interna¬ interested in presenting papers at the September 1 to: Lene Jensen, Danish tional Exposition for Food Pro¬ conference should contact Dr. War¬ Institute of Fisheries Research, Dept, cessors* (lEFP) will host “El ren S. Clark, Jr., Chief Executive Of¬ Congreso de las Americas,” at San of Seafood Research, Technical Uni¬ ficer, American Dairy Institute, 130 Francisco’s Moscone Center. lEFP versity of Denmark, Bldg. 221, DK- N. Franklin St., Chicago, II 60606; attracts visitors from around the world 2800 Lyngby, Denmark; phone +45 phone (312) 782-5455; fax (312) 782- in every segment of the processing 4525 2580; fax +45 4588 4774; e-mail: 5299. industry, including canning and freez¬ [email protected]. For further information •31-Nov. 2, NAMA National ing, dairy, beverages, meat, pharma¬ on registration phone +45 88 33 22; Convention and Exhibition, ceuticals and other industry segments. Cervantes Convention Center, St. fax +45 45 88 47 74; e-mail: fish@ ffl. For more information, contact Janet min.dk. Palmisano, Communications Coordi¬ Louis, MO. Exhibitors of vending • 16-18, l6th-Food Microbiol¬ nator at (703) 684-1080. machines, food products and services ogy Symposium and Workshop, • 27-29, International Whey related to the industry. For additional Univ. of Wisconsin, River Falls, WI. Conference, sponsored jointly by information, contact Larry Eils at The workshop is designed to provide the American Dairy Products Insti¬ (312) 346-0370.

See us at the 1996 lAMFES Annual Meeting, Booth No. 209 GREAT LAKES SCIENTIFIC, INC. Raven Biological Labs Complete Laboratory Testing Services Including: Biological Indicators •Listeria •Aflatoxin M, • Steam and Chemical Vapor •Salmonella •Protein •Coliform/E. coll •Fats • Gamma •Cholesterol •Penicillin •Nutritional Labeling P.O. Box 6408 * 5017 Leavenworth St. * Heat Product and Environmental Samples Omaha, NE 68106 FREE ENVIRONMENTAL SAMPLING KITS AVAILABLE Rapid Service • Competitive Prices Leader in Biological Spore Production Since 1949 2947 Lawrence Street (616) 429-1000 Stevensvllle, Ml 49127 (616) 429-1550 (FAX) PH: 800/728-5702 • FAX: 402/556-4722 Reader Service No. 148 Reader Service No. 208

338 Doiiy, Food ond Environmentol Son'itotion - MAY 1996 lAMFES Sustaining Member See us at the lAMFES 1 996 Annual Meeting, Booth No. 407 Reader Service No. 21 7

Complete Hygiene Secvirity?

• ... the power of proof is now in your hands

How can you prove hygiene monitoring really works? systemSURE^^ provides the answer the food, beverage, cosmetics, toiletries and pharmaceutical industries have portable been looking for. Portable and easily integrated into HACCP/QA programmes, systemSURE sets new standards. liyp;icne ■ Fast recognition of failures in manufacturing hygiene inonitoriiiLT ■ Increased sensitivity and improved reproducibility ■ Handheld, easy to use and robust ■ Unrivalled data management

- records up to 1200 results - indicates pass/fail through automatic comparison with your test thresholds - stores data for trend analysis and due diligence record keeping

systemSURE is just one of the exciting ways to harness bioluminescence for industry’s needs. Get in touch for more S Celsis information and a demonstration.

Celsis Inc 4270 US Route One, Monmouth Junction, NJ 08852, USA Tel. +1 908 274 1778 Tel: +1 800 222 8260 Fox; +1 908 274 1733 system SURE POP'^Ap. hygiene hon-top Celsis Inc Evanston Technology & Business Pork Enterprise Building, 1 840 Oak Avenue, Evanston, IL 60201, USA Tel: +1 708 866 1845 Fax: +1 708 866 0479 Preliminary Program 83rd Annual Meeting of the International Association of Milk, Food and Environmental Sanitarians, Inc.

In Cooperation with Washington Milk and Food Sanitarians Association

Sheraton Seattle Hotel & Towers, Seattle, WA June 30 -July 3,1996

REGISTRATION TIMES COMMITTEE/PROFESSIONAL DEVELOPMENT GROUP/TASK FORCE MEETINGS Saturday, June 29. .1:00 p.m. - 5:00 p.m. SUNDAY, JUNE 30,1996 Sunday, June 30. .8:30 a.m. - 7:00 p.m. 7:00 - 10:00 a.m. Affiliate Council 1:30 - 3:30 p.m. Applied Laboratory Methods Monday, July 1...8:00 a.m. - 4:00 p.m. 9:30- 11:00 a.m. Audio Visual Library 10:00- 11:00 a.m. Baking Industry Sanitary Standards Tuesday, July 2...8:00 a.m. - 4:00 p.m. 10:00 - 5:00 p.m. Communicable Diseases Wednesday, July 3. .8:00 a.m. - 12:00 p.m. Affecting Man 11:00- 12:00 p.m. Constitution & Bylaws 10:00- 11:00 a.m. Dairy Quality & Safety (Farm Section) EXHIBIT HOURS 11:00- 12:00 p.m. Dairy Quality & Safety (Plant Section) 1:30 - 3:00 p.m. Dairy, Food & Environmental Sanitation Management Sunday, June 30. 8:00 p.m. - 10:00 p.m. 1:30 - 3:00 p.m. Education (Following the Opening Session) 3:00 - 5:00 p.m. Food Safety Network 1:30 - 3:30 p.m. Food Sanitation Monday, July 1. 9:30 a.m. - 3:30 p.m. 11:00- 12:00 p.m. Foundation Fund Tuesday, July 2. 9:30 a.m. - 3:30 p.m. 3:00 - 4:30 p.m. Journal of Food Protection Management 1:30 - 3:30 p.m. Meat Safety & Quality 11:00- 12:00 p.m. Nominating 10:00 - 11:00 a.m. Past President’s Advisory lAMFES BOARD MEETING 10:00- 12:00 p.m. Poultry Safety & Quality 4:30 - 6:00 p.m. Risk Assessment Friday, June 28.2:00 p.m. - 6:00 p.m. 5:00 - 6:00 p.m. Program Advisory Saturday, June 29.8:30 a.m. - 1:00 p.m. 1:30 - 2:30 p.m. Sanitary Procedures 1:30 - 3:30 p.m. Seafood Safety & Quality Monday, July 1.7:00 a.m. - 9:00 a.m. 3:00 - 4:00 p.m. Viral Foodbome Wednesday, July 3.11:30 a.m. - 1:00 p.m. WEDNESDAY, JULY 3,1996 Thursday, July 4.8:00 a.m. - 12:00 p.m. 12:00 - 4:00 p.m. Program Advisory (members only)

338 Daily, Food and Enviromnental Sanitation - MAY 1996 Sunday Evening — July 30/ 1996 D. BAUTISTA, N. Sylvester, S. Barbut, and Opening Session M. Griffiths, University of Guelph, Guelph, Ontario, Canada 7:00 Welcome to the 83rd Annual Meeting — F. A. Draughon, President of lAMFES and 9:30 Level of Campylobacter on the Farm Associ¬ B. Brewer, Co-Chairperson, of the Local ated with Levels on Processed Carcasses— Arrangements Committee N. STERN, USDA-ARS-RRC-PMSRU, Athens, GA 7:15 Introduction of the Ivan Parkin Lecture 9:45 An Effective Procedure for the Detection of — M. Brodsky, President-Elect of lAMFES Campylobacter spp. on Broiler Carcasses by Rinsing Directly with Enrichment Broth— 7:20 Ivan Parkin Lecture — Sense, Nonsense, and M. MUSGROVE, N. Stem, and R. Johnson, Science — Joseph A. Schwarcz, Ph.D., Vanier USDA-ARS-RRC-PMSRU, Athens, GA College, Saint-Laurent, Quebec, Canada 10:00 Break The Ivan Parkin Lecture is sponsored by the lAMFES Foundation Fund and is supported by 10:20 Comparison of Iti Ovo Treatments for Reduc¬ the Sustaining Members tion of Salmonella Colonization in Broiler Chickens—J. LINE, N. Stem, S. Bailey, and 8:00 Cheese and Wine Reception — Held in the N. Cox, USDA-ARS-RRC-PMSRU, Athens, GA Exhibit Hall. An opportunity to greet old friends, make new ones and view the excellent 10:35 Immobilization of Nisin in an Edible Gel for technical displays. Reducing Bacteria on the Surface of Beef and in Ground Beef—C. NETTLES-CUTTER and Monday Morning—July 1 / 1996 G. Siragusa, USDA-ARS, Clay Center, NE 10:50 Statistical Evaluation of a Poultry Process for Travellers Advisory—Don't Leave Home Without It! the Determination of Overall Quality Using 8:30 Medical Advice and General Food Safety Conventional Microbiology and ATP Biolumi- Information for Travellers—P. SNYDER, nescence-D. BAUTISTA, S. Barbut, Hospitality Institute of Technology & Manage¬ J. Vaillancourt, L. Harris, and M. Griffiths, ment, St. Paul, MN University of Guelph, Guelph, Ontario, Canada 9:00 Food Safety for Cruises—D. TURNER, CDC, 11:05 Environmental Analysis Methods Utilized to Miami, FL Determine the Contamination Source in a 9:30 New Findings in Washroom Microbiology- Sausage Processing Plant—S. SHUMAKER and C. GERBA, University of Arizona, Tucson, AZ J. Feirtag, University of Minnesota, St. Paul, MN 10:00 Break 11:20 Comparison of F+RNA Coliphage and Coliform 10:20 How Safe is Airline Food-J. SIMPSON, Levels as Fecal Contamination Indicators in a Germantown, TN Pork Slaughterhouse Environment—A. MILLER 10:50 Ethnic Food Safety—G. SWICK, Marion County and B. Eblen, USDA-ARS-ERRC, Philadelphia, PA General Health District, Marion, OH 11:35 Quantity and Distribution of Airborne Microor¬ 11:20 The Safety of Mysterious Ethnic Foods- ganisms in Poultry Processing Environments— J. GANS, Santa Clara Department of Environ¬ R. LINTON, K. Lutgring, M. Peugh, A. Heber, mental Health, San Jose, CA and N. Zimmerman, Purdue University, West Lafayette, IN Technical Session—Meat & Poultry Safety 8:30 Ecology of Salmonella, Campylobacter and Planning for the 21 st Century on the Dairy Farm Listeria in Chicken Production—S. BAILEY, 8:30 Large Farm Design from the Owner/Operator N. Stem, and N. Cox, USDA-ARS-RRC-PMSRU, Perspective—D. BANSEN, Forest Glen Jerseys Athens, GA & Forest Glen Oaks, Dayton, OR 8:45 Evaluation of a Steam Pasteurization Process 8:55 Large Herd Health Management—T. FURMAN, in a Commercial Beef Processing Facility— Dairy Services of Arizona, Tempe, AZ A. NUTSCH, R. Phebus, D. Schafer, 9:20 On Farm Concentration of Milk-J. OGDEN, M. Riemann, R. Wilson, and J. Leising, Department of Agriculture, Kansas State University, Manhattan, KS Albuquerque, NM 9:00 Characterization of Lactococcus spp. Isolated 9:45 Dairy Equipment Design Concepts for the 21st from Cooked Modified Atmosphere Packaged Century—K- SLOANE, Germania Dairy Automa¬ Poultry Meat—R. BARAKAT and L. Harris, tion, Wauhakee, WI University of Guelph, Guelph, Ontario, Canada 10:10 Break 9:15 The Optimization of a Lactic Acid Treatment for the Improvement of the Microbiological 10:30 Western Milk Hauling Concepts—A- SAYLOR, Quality and Safety of Poultry Carcasses— Food and Drug Administration, Washington, D.C.

MAY 1996 - Dairy, Food and Environmenlol Sonitotion 339 10:55 ECO-Agriculture-Sustaining the Dairy Cow— Significance of Preincubation Temperature and J. LOHMAN, Sustainable Agri-Services, Sedro Inoculum Size on Growth of Listeria monocyto¬ WooUey, WA genes—M.. GAY, K. Davey, and O. Cerf, ASEPT, 11:20 Electronic Communication on the Dairy Farm— France R. CADY, Washington State University, Thermal Destruction of Listeria innocua in Solid Puyallup, WA Muscle Beef or Chicken—J. GOFF, M. Christie, 11:45 Farm Uses of Computer Technology— R. Story, and M. Johnson, University of Arkansas, C. JAMIESON, VaUey Agriculture Software, Fayetteville, AR Tulare, CA Effect of Some Additives Used in Meat Products on Global Perspectives on £. co/i 0157:H7 and Other Behavior of Listeria monocytogenes—K. RAYBAUDI Serotypes (Sponsored by ILSI) and A. Martinez, Universidad Central de Venezuela, Caracas, Venezuela 8:30 VTEC Overview—M. NEILL, Brown University and Memorial Hospital of Rhode Island, Evaluation of Rapid DNA Extraction Methods for Pawtucket, RI Detection of Listeria monocytogenes in Dairy 8:40 Australian Views—P. DESMARCHELBER, Products Using the TaqMan™ Sequence Detection CSIRO, Australia System—T. COX, R. Behari, S. Flood, C. Yamashiro, C. Paszko-Kolva, and R. Cano, California Polytechnic 9:10 Canadian Views—J. WILSON, Health Canada and University of Guelph, Guelph, Ontario, State University, San Luis Obispo, CA Canada Survey on Listeria spp. Contamination of Korean 9:35 European Views—H. KARCH, University of Market Pork—C. CHUNG, D. Gu, and D. Jeong, Kon- Wurzburg, Wurzburg, Germany Kuk University, Seoul, Korea 10:05 Break Predictive Modeling of Listeria spp. Inactivation in Whole Bovine Milk in a High-Temperature, Short- 10:25 Perspectives on Shiga-like Toxin (SLT) Infect¬ Time Pasteurizer-R. MCKELLAR, P. Punidadas, and ions in Argentina-E. LOPEZ, Hospital de S. Liou, Centre for Food and Animal Research, Ninos, Buenos Aires, Argentina Ottawa, Ontario, Canada 10:55 The Investigations and Control of VTEC in the UK: An Overview—N. SIMMONS, Guy’s and St. Survival and Growth of Listeria monocytogenes Thomas’ Hospital Trust, London, United Scott A in Beef and Pork Stored at Different Tempera¬ Kingdom tures—A. CASTILLO, N. Martinez-Gonzales, and M. Rodriguez-Garcia, Texas A & M University, 11:25 Overview of VTEC in the USA-P. TARR, Children's Hospital and Medical Center, Seattle, College Station, TX WA Disinfection Efficacy Against Pure-Culture and Mixed- 11:55 Round Table Population Biofilms of Listeria innocua and Pseudomonas aeruginosa on Stainless Steel, Teflon® Posters—General Microbiology Pathogens and Rubber-F. BOURION, and O. Cerf, ASEPT, • Numerical Methods to Determine Suitability of France Listeria monocytogenes Ribotype Patterns for Effect of Temperature and pH on the Growth of Normalization and Matching—B. TENGE, Listeria monocytogenes on Pork Packaged in CO^— K. Jinneman, N. Dang, F. Fry, W. HiU, and M. WekeU, P. BODNARUK and B. Shay, University of Tennes¬ U.S. Food and Drug Administration, Bothell, WA see, Knoxville, TN • Differences in ELISA Reactions of Monoclonal Microbial Competition: Suppression of Listeria Antibodies EM-6E11 (Genus-Specific) and EM-7G1 monocytogenes Growth by Pseudomonas (Species-Specific) Against Live and Heat Killed Cells fluorescens—h. BAGI and R. Buchanan, USDA, ARS, of Listeria and Listeria monocytogenes— Philadelphia, PA R. NANNAPANENI, R. Story, A. Bhunia, and M. Johnson, University of Arkansas, Fayetteville, AR Evaluation of a New Rapid Screening Test for List¬ eria-}. GEBLER, Murray Goulbum Co-Operative • Evaluation of Five Methods for Detection of Listeria Company, Limited, Victoria, Australia Species in Market Mussel-D. JEONG, C. Chung, D. Gu, and E. Nam, Kosin University, Pusan, Korea Evaluation and Application of Listeria monocyto¬ • Antimicrobial Agents Incorporated in Edible Films to genes Specific Antibodies—P. SCHUBERT, Control Microbial Growth-J. GRABER, M. Schnepf, K. Kramer, and A. Bubert, MERCK KGaA, Darmstadt, S. Sumner, S. Cuppett, and C. Weller, University of Germany Nebraska, Lincoln, NE Petrifilm™ Listeria Count Plate: A Highly Selective • Influence of Temperature and Preincubation Tem¬ Method for the Quantitative Recovery of Listeria perature on Survival of Listeria monocytogenes at from Environmental Samples—G. SANDBERG, pH 4.8-M. GAY, K. Davey, and O. Cerf, ASEPT, M. Tochacek, and R. Young, 3M Company, St. Paul, France MN

340 Duty, Food ond Environmontol SonitaKon - MAY 1996 • Time to Toxin Production by Nonproteolytic Practices in Retail Food Stores-^ GRAVANL Clostridium botulinum as Affected by Environmen¬ K. Williams, D. Berry, S. Kern, and J. Tauer, tal Factors—P. ELLIOTT and D. Schaffher, Campbell Cornell University, Ithaca, NY Soup Company, Camden, NJ 1:45 Different Ways to Get Food Safety Information • Development of a Twenty-Four Hour Method for the to Clientele Groups-S. BARNARD, S. Knabel, Detection of Bacillus cerews Spores in Raw Milk- and T. Dimick, The Pennsylvania State Univer¬ J. QUINLAN and P. Foegeding, North Carolina State sity, University Paric, PA University, Raleigh, NC 2:00 Codex Alimentarius: Its Expanded Importance • Development of a PCR Assay for the Detection of in Food Safety and International Trade— Bacillus cereus-J. CZi^JKAand C. Batt, Cornell H. 'WEHR, TAS, Inc., Washington, D.C. University, Ithaca, NY 2:15 The Management and Technology of Retail • Effect of Modified Atmosphere and NaCl Treatment Food System Food Safety-O. SNYDER, JR., on the Growth of Yersinia enterocolitica on Mini¬ Hospitality Institute of Technology and Manage¬ mally Processed Broccoli Stored at 4°C— ment, St. Paul, MN P. BODNARUK and A. Draughon, University of 2:30 ISO 9000/HACCP/Food Hygiene Practices: Tennessee, Knoxville, TN Food Safety and Quality for the Food and • Use of a Single Procedure for Selective Enrichment Beverage Industry-R. DOUGHERTY, NSF Isolation and Identification of Plasmid-Bearing International, Ann Arbor, MI Virulent Serotypes of Yersinia enterocolitica from 2:45 Food Safety Education for Teens-M. T.EF. and Ground Pork-6. BHADURI and A. Pickard, USDA, B. Lacroix, Ryerson Polytechnic University, ARS, ERRC, Philadelphia, PA Toronto, Ontario, Canada • Enhancement of Recovery by Removal of Blood from Standard Campylobacter Culture Protocol— Technical Session—Sanitation D. BARK, C. Abeyta, and B. Jay, U.S. Food and Drug 3:20 A Novel Enzyme-Linked Antibiotic Assay for Administration, Bothell, WA Rapid Detection of Gram-Negative Bacteria— • Multiplex PCR for the Identification and Differentia¬ V. LEWANDOWSKL T. Bridgeman, E. Zottola, tion of Campylobacter coliand C. jejuni— and A. Olstein, University of Minnesota, St. K. HARMON, Iowa State University, Ames, LA Paul, MN • Comparison of Selective Media for Primary Isolation 3:35 Quenching and Enhancement Effect on the ATP of Campylobacters Using Numerical and Graphical Bioluminescence Signal Using Different ATP Tools to Indicate Optimal Media-B. TENGE, Extractans and Sanitizers-M. VELAZQUEZ, C. Abeyta, Jr, J. Hunt, P. Trost, D. Bark, C. Kaysner, H. Chan, A. Kirumira, andJ. Feirtag, University and M. Wekell, U.S. Food and Drug Administration, of Minnesota, St. Paul, MN Bothell, WA 3:50 Characterization of Alicyclobacillus Species • Rapid Detection of Campylobacter jejuni in Chicken Isolated from Fruit Juices and Canned Toma¬ Products by a Nested PCR-D. WINTERS, A. O'Leary, toes—!. WALLS, V. Scott, and J. Webster, and M. Slavik, University of Arkansas, Fayetteville, AR National Food Processors Association, Washing¬ • The Measured Heat-Resistance of Non-Proteolytic ton, D.C. Clostridium botulinum Spores is Increased by 4:05 Chemical, Microbiological, and Physical Quality Endogenous Lysozyme Activity of Ex¬ of Packaged Ice in Florida-R. SCHMIDT and tracts—S. STRINGER and M. Peck, Institute of Food G. Rodrick, University of Florida, Gainesville, FL Research, Norwich, United Kingdom 4:20 Assessment of the Microbiological Quality of • Microbiological Quality of Cream-Fillings from Ready-to-Use Vegetables for Healthcare Food Doughnuts Sold at Bulawayo, a Zimbabwean City— Service in Ontario, Canada—J. ODUMERU, R. OKAGBUE, Applied Biology and Biochemistry, S. Mitchell, D. Alves, J. Lynch, A. Yee, S. Wang, Byo, Zimbabwe S. Styliadis, andj. Father, Ontario Ministry of • Cross Protection by Heat and Cold Shock to Lethal Agriculture, Guelph, Ontario, Canada Temperatures in Oos/rWiwm perfringens-}. UMQn, 4:35 The Effect of Lactic Acid Sanitizer Treatment on N. Heredia, andj. Garcia-Alvarado, UANL, Mexico Listeria monocytogenes L-Forms Biofilms on • Effect of Heat Shock on Sporulation, Protein Synthe¬ Food and Clinical Contact Surfaces-S. JASSIM, sis and Enterotoxin Production oiClostridium A. Hibma, and M. Griffiths, University of perfringens-^. HEREDIA, J. Garcia-Alvarado, and Guelph, Guelph, Ontario, Canada R. Labbe, UANL, Mexico Technical Session—General Food Microbiology Monday Afternoon—July 1, 1996 1:30 Survival of Yersinia enterocolitica during Food Safety Education Fermentation and Storage of Yogurt- 1:30 Using a Computer-Based CD-ROM Tutorial to R. WILLIAMS, P. Bodnaruk, and D. Golden, Strengthen Understanding of Good Sanitary University of Tennessee, Knoxville, TN

MAY 1996 - Dairy, Faod and Environmental Sonilolion 341 1:45 Efficacy of Chlorine and Heat Treatment in Christie, TX; M. SMUKOWSKI, University of Killing Salmonella Stanley on Alfalfa Seeds, and Wisconsin, Madison, WI Growth of the Pathogen during Sprouting and 2:05 Cheddar Cheese Sensory Attributes—M. BATES, Storage—C.JAQUETTE, L. Beuchat, and Washington State University, Pullman, WA; B. Mahon, University of Georgia, Griffin, GA T. LENSMIRE, LOL, Lake to Lake, Denmark, 2:00 Inhibition of Listeria monocytogenes. Staphy¬ WI; T. DULMAGE, Crystal Farms Packaging, lococcus aureus, and Bacillus cereus by the Lake MiUs, WI Hop 6 Acid Colupulone and Its Derivative, 2:20 Yogurt Sensory Attributes—P.JELEN, Univer¬ Hexahydrocolupulone—J. MEYER, N. Faith, sity of Alberta, Edmonton, Alberta, Canada J. Schoeni, J. Luchansky, A. Wong, J. Cerveny, 2:35 Ice Cream Sensory Attributes—R. MARSHALL, and M. Barney, Oscar Mayer Foods Corpora¬ University of Missouri, Columbia, MO; tion, Milwaukee, WI T. GOTTEMOLLER, Archer Daniel Midland, 2:15 A Rapid Dot-Blot Immunoassay for the Detec¬ Decatur, IL tion of Salmonella enteritidis in Eggs, Poultry 2:50 Cottage Cheese Sensory Attributes— and Other Foods-M. YOSHIMASU and R. BRADLEY, University of Wisconsin, J. Zawistowski, University of Manitoba, Madison, WI; T. GRUETZMACHER, Winnipeg, Manitoba, Canada Dean Foods Co., Rockford, IL 2:30 Antimicrobial Properties of Linear 3:05 Break Furanocoumarins—J. ULATE-RODRIGUEZ, 3:25 Sensory Evaluation of the Products H. Schafer, E. Zottola, and P. Davidson, Univer¬ 4:50 Open Discussion sity of Minnesota, St. Paul, MN 2:45 The Influence of Divalent Cations and Chela¬ Controlling Escherichia coli 0157:H7and Friends in tors on Aflatoxin B, Degradation by Flavo- Meat bacterium aurantiacum —D. D'SOUZA 1:30 Industrial Perspective-J. WHXIAMS, American and R. Brackett, University of Georgia, Griffin, GA Meat Institute, Arlington, VA 3:00 Break 2:00 Farm Prevalence of EHEC and Production 3:20 Determination of Nisin Activity Using an HPLC Intervention Strategies—R. JOHNSON, Agricul¬ Method—A. lARSSON and E. Zottola, Univer¬ ture Canada sity of Minnesota, St. Paul, MN 2:30 Effect of Carcass Decontamination Procedures 3:35 Comparison of Methods for Coliform and on Microflora—W. DORSA, USDA, ARS, Clay Enterobacteriaceae Counts Among Naturally Center, NE Contaminated Food and Environmental 3:00 Break Samples-P. MACH and K. Lindberg, 3:20 Intervention Strategies in Primary Processing- 3M Company, St. Paul, MN New Zealand Experience—P. DESMARCHEUER, 3:50 Evidence for the Occurrence of Plant Specific CRISO, Tingalpa, Australia Bacillus cereus in the Dairy Industry— 3:50 Physiological Control of EHEC—T. ROSS, H. SCHRAFT, M. Steele, J. Odumeru, University of Tasmania, Australia W. McNab, and M. Griffiths, University of 4:20 Validation of Processes for Control of Escheri¬ Guelph, Guelph, Ontario, Canada chia coli 0157:H7 in Fermented Sausage— 4:05 Application of Generalized Evaluation Proce¬ C. KASPAR, Food Research Laboratory, dure for Comparing Isolation Methodologies Madison, WI for Foodbome Listeria monocytogenes— T. HTTCHINS, Food and Drug Administration, Posters—Methods/ Sanitation Washington, D.C. Assessing Microbial Hazards from Chilled/Frozen 4:20 The Antibacterial Effect of Tea and Tea Concen¬ Foods Exposed to Refrigeration Failure—R. LACHICA trates on Clostridium botulinum— and R. Worfel, U.S. Army, Natick, MA P. MCCLURE and M. Cirigliano, Unilever Microbial Quality of Vacuum Packaged Cook/Chill Research, Shambrook, England Foods Prepared in a Hospital—B. LANGLOIS, K. Akers, S. Bastin, and J. O'Leary, University of Sensory Attributes of Dairy Foods Kentucky, Lexington, KY 1:30 Introduction to Sensory Principles—J. BRUHN, Automated Ribotyping-Based Assessment of Diversity University of Califomia-Davis, Davis, CA in Bovine Mastitis-Causing Microorganisms- 1:50 Milk Sensory Attributes-S. BARNARD, Penn J. BRUCE, A. Rivas, C. Batt, M. Wiedmann, State University, University Park, PA; E. SPEAR, C. McDowell, R. Gonzalez, and E. Cole, DuPont Dairy & Food Industry Consultant, Corpus Experimental Station, Wilmington, DE

342 Daily, Food and Environmental Sonitation - MAY 1996 A Comparison of Various Phenotypic and Genotypic The Efficacy of Washing and Sanitizing Animal Methods for Typing Enterobacter sakazakii— Hauling Trucks-K. RAJKOWSKI, USDA, ARS, ERRC, M. NAZAROWEC-WHITE and J. Farber, Health Philadelphia, PA Canada, Ottawa, Ontario, Canada Enhanced Detection of Pathogens in Meat Products Comparative Recovery of Coliforms from Meat and Using Automated Malthus Conductance Assays— Milk Using m-ColiBlue24 and Direct Plating— D. GIBSON, BIODON, Aberdeen, United Kingdom J. DICKSON, J. Erdmann, and M. Grant, Iowa State Genetic Characterization and Identification of Lactic University, Ames, lA Acid Bacteria Important to the Food Industry Using Rapid Coliform Counts of Raw Milk— Automated Ribotyping-A. MCCARDELL, J. Bruce, P. TUTTEMWONG and K. Tuitemwong, KMIT E. Cole, and M. Corby, DuPont Experimental Station, Thonburi, Thailand Wilmington, DE Microbiological and Sensory Quality of Milk— Biopreservation of Vacuum Packaged Coarse Ground C. HACKNEY, S. Duncan, H. WiUiams, and Beef by Leuconostoc gelidum UAL 187-R. WOROBO, W. Hartman, Virginia Polytechnic Institute and State G. Greer, M. Stiles, and L. McMullen, University of University, Blacksburg, VA Alberta, Edmonton, Alberta, Canada Fermented Milk Containing Bifidobacterium Oregon Consumers’ Use of U.S.D.A. Safe Handling longum Potentiates Immune Response of the Host— Instructions Label on Meats and Poultry and Their C. FERREIRA, M. Moulin, andj. Mezencio, Knowledge of Foodbome Illness Risks— Universidade Federal de Vicosa, Vicosa, Brazil M. WOODBURN and C. Raab, Oregon State Univer¬ Survival and Growth of Aeromonas hydrophila and sity, Corvallis, OR Listeria monocytogenes on Raw Cabbage and An Evaluation of the Efficacy of Two Beef Carcass Celer>—R. DIAZ, R. Raybaudi, and A. Martinez, Decontamination Methods—S. KOCHEVAR, J. Sofos, and Universidad Central de Venezuela, Caracas, Venezu¬ G. Smith, Colorado State University, Fort Collins, CO ela Isolation of Hafnia alvei from Commercially- Isolation and Characterization of Lactic Acid Bacteria Prepared, Chub-Packed Ground Beef, and Its from Bean Sprouts which Inhibit Listeria Importance in Meat Spoilage—S. GAMAGE, monocytogenes—}. FARBER, Y. Cai, and L. Ng, S. Ingham, and J. Luchansky, Food Research Insti¬ tute, Madison, WI Health Canada, Ottawa, Ontario Canada Microbiology of Aquacultured Stripied Bass Grown in Occurrence of Listeria monocytogenes, Salmonella Earthen Ponds, Flow-Through Tanks, and Recirculat¬ spp., Escherichia coli and Escherichia coli 0157;H7 ing Tanks—P. NEDOLUHA and D. Westhoff, Univer¬ in Vegetable Salads—C. UN, S. Fernando, T. Huang, sity of Maryland, College Park, MD and C. Wei, University of Florida, Gainesville, FL Growth of Psychrotrophic Pathogens on Refrigerated Growth of Listeria monocytogenes on Minimally Aquacultured Rainbow Trout and Channel Catfish Processed Broccoli with Antimicrobial Treatment— Filets—C. FERNANDES, T. Thomas, and G. Flick, R. SMILEY, D. Grindstead, J. Mount and Virginia Polytechnic Institute and State University, A. Draughon, University of Tennessee, Knoxville, TN Blacksburg, VA Application of ATP-Bioluminescence for Cleaning Effect of Organic Acids on the Microflora of Channel Validation of Food Processing Equipment— Catfish (Ictalurus punctatusy-C.. FERNANDES, E. EHRENFELD, J. Scheld, S. Miller, and C. Carpen¬ J. Cohen, T. Thomas, and G. Flick, Virginia Polytech¬ ter, IDEXX Laboratories, Westbrook, ME nic Institute and State University, Blacksburg, VA Application of a Rapid ATP-Bioluminescence Method Comparison of Quality in Aquacultured Fresh Catfish for Assessing Cleanliness of Milking Equipment— Filets II: Pathogens Escherichia coli 0157:H7, K. STRUT2, C. Fong, and P. Vasavada, University of Campylobacter, Vibrio, Plesiomonas and Kleb- Wisconsin-River Falls, River Falls, WI siella-C. FERNANDES, G. Flick, J. SUva, and Monitoring Cleanliness of Food Contact Surfaces T. McCaskey, Virginia Polytechnic Institute and State Using Rapid ATP-Bioluminescence Method— University, Blacksburg, VA C. FOONG and P. Vasavada, University of Wisconsin- Microbial Evaluation of Salmon Roe Processed in River Falls, River Falls, WI Alaska-B. HIMELBLOOM and C. Crapo, University A New Medium for the Quantification of Bacteria in of Alaska, Kodiak, AK Food After 24 Hours—D. TOWWSEND, A. Croteau, Biogenic Amines in Fish Sauces—Y. HUANG, and A. Naqui, IDEXX Laboratories, Westbrook, ME M. Zheng, H. Amos, K. Gates, and M. Froetschel, Real Time Monitoring of Lactic Fermentations Using University of Georgia, Athens, GA Impedance Microbiology—J. COOMBS, A. Marshall, Quality of Surimi Made from Tilapia and Carp— A. Pridmore, and P. Silky, Bioscience International Y. HUANG, H. Abdel-Aal, and A. Awad, University Inc., Rockville, MD of Georgia, Athens, GA

MAY 1996 - Dairy, Food and Environmental Sonitotion 343 Tuesday Morning—July 2, 1996 10:35 Development of a Bacteriophage-Mediated Use of Indicator Microorganisms in Food Safety ATP Bioluminescent Detection System for Listeria monocytogenes—L. MCINTYRE, 8:30 Microbial Indicators: Purposes and Uses S. Jassim, and M. Griffiths, University of —L. JAYKUS, North Carolina State University, Guelph, Guelph, Ontario, Canada Raleigh, NC 10:50 Use of Nisin to Control Listeria monocytogenes 8:55 The Use of Indicator Organisms in HACCP in Queso Fresco Cheese—A. DEGNAN, Plans-A. MCNAMARA, USDA, FSIS, Wash¬ N. Farkye, M. Johnson, andj. Luchansky, Food ington, DC Research Institute, Madison, WI 9:20 Use of Microbial Indicators-Industry Perspec¬ 11:05 Response of Escherichia coli 0157:H7 in the tive—D. ZINK, Nestle USA, Inc., Glendale, CA Presence of Sodium Lactate during Refrigerated 9:45 Value of Microbial Indicators in Environmental Storage with and without Temperature Abuse— Monitoring—J. FRANK, University of Georgia, D. CONNER and O. Oyarzabal, Auburn Univer¬ Athens, GA sity, Auburn, AL

10:10 Break Increasing Dairy Product Shelf Life 10:30 Microbial Indicators and Foodbome Patho- 8:30 Computerization in Pastuerization Controls— %cm-Salmonella—S. BAILEY, USDA-ARS- R. COFFMAN, Masterleo and Associates, RRC, Athens, GA Worthington, OH 10:55 Microbial Indicators and Foodbome Patho- 9:00 Round Table Discussion on Increasing Shelf- gcns-Escherichia coli 0157:H7 Life from 16 to 21 Days—J. DELANEY, Prairie —R- NICKELSON, National Cattleman’s Beef Farms Dairy Inc., Carlinville, IL; R. FUQUA, Association, Chicago, IL Quality Chekd Dairy Products Association, 11:20 Bacteriophage Indicators of Enteric Pathogens Naperville, IL; T. BOUFFORD, Ecolab Research in Food—M. SOBSEY, University of North Center, St. Paul, MN; V. MILLS, Evergreen Carolina at Chapel Hill, Chapel Hill, NC Packaging, Cedar Rapids, lA 9:55 Break Technical Session—fsc/ieric/iio coli/Listeria 10:15 Plant Design and Equipment for Aseptic and 8:30 Acid and Heat Tolerance of Acid Habituated Near Aseptic Processing of Milk—D. HENYON, Escherichia coli 0157:H7-H. THIPPAREDDI, Elopak Inc., New Hudson, MI; C. REINHART, D. Retzlaff, R. Phebus, and D. Fung, Kansas Waukesha Cherry Burrell, Louisville, KY; State University, Manhattan, KS R. SIMPSON, APV Crepaco, Rosemont, IL 8:45 Changes in Heat-Resistance of Escherichia coli 11:15 Regulatory Concerns of Aseptic Processing— 0157:H7 Following Heat Shock and Acid- S. SIMS, Food and Drug Administration, Shock—N. WILLIAMS and S. Ingham, Univer¬ Washington, D.C. sity of Wisconsin-Madison, Madison, WI 11:45 Prevalence of Listeria monocytogenes in Dairy 9:00 Influence of a^ and Temperature on Viability of Products, R. BYRNE, International Dairy Foods Unheated and Heat-Stressed Escherichia coli Association, Washington, D.C. 0157:H7 in Salami-R. CLAVERO and L. Beuchat, University of Georgia, Griffin, GA Tempest in o Teapot 9:15 Isolation and Characterization of Substances 8:30 Fecal Coliforms in Tea: What’s the Problem?— Inhibitory to Escherichia coli 0157:H7 and M. DOYLE, University of Georgia, Griffin, GA Listeria monocytogenes—T. BRIDGEMAN and 9:00 TBA-M. CIRIGUANO, T. J. Lipton, Englewood E. Zottola, University of Minnesota, St. Paul, MN Cliffs, NJ 9:30 Outer Membrane Proteins and Adherence of 9:30 TBA-T. SCHWARZ, FDA, Washington, DC Iron-Stressed Enterohemorrhagic Escherichia 10:00 Break coli to HEp-2 Cells-T. SCHWACH and 10:20 TBA-R. HOWARD, CDC, Atlanta, GA E. Zonola, University of Minnesota, St. Paul, MN 10:50 TBA—J. ARONOW, Aronow & Pollock Commu¬ nications, Inc., New York, NY 9:45 Survival of Escherichia coli 0157:H7 during 11:20 The Iced Tea Scare: How the Media Failed and Fermentation of Apple Cider—J. SEMANCHEK and D. Golden, University of Tennessee, Why—H. KOME, Harold Journal, Spartanburg, Knoxville, TN SC 10:00 Break Emerging Issues in Communicating Food Safety Risks 10:20 Application of a Fluorogenic 5’ Nuclease PCR 8:30 Consumer Perceptions of Food Safety Issues: Assay for Detection of Listeria monocytogenes What do We Know and How are We Using That in Raw Milk—C. BATT, D. Norton, B. Miller, Information in Developing Risk Communica¬ R. Behari, S. Flood, V. Lunge, and P. Witham, tion Strategies?—R. GRAVANI, Cornell Univer¬ Cornell University, Ithaca, NY sity, Ithaca, NY

344 Daily, Food ond Eimronmenlol Sonitotion - MAY 1996 9:00 Changing Newspaper Coverage of Microbial Electron Microscopy of Fungal Spores Produced Food Safely Risks in North America and Impli¬ under Reduced Water Activity-M. BLASZYK and cations for Risk Communication—D. POWELL, G. Blank, University of Manitoba, Winnipeg, University of Guelph, Guelph, Ontario, Canada Manitoba, Canada 9:30 Effect of Professional and Media Warnings Stability of Fumonisin B, (FB,) during Extrusion about the Hazards of Escherichia coli 0157:H7 Cooking—S. KATTA, M. Castelo, S. Sumner, Prior to and After the 1993 Jack-in-the-Box M. Hanna, and L. Bullerman, University of Nebraska, Outbreak—L. HARRIS, University of Califomia- Lincoln, NE Davis, Davis, CA Inhibition of Growth and Mycotoxin Production of 10:00 Break Penicillium by Lactobacillus Species—H. GOURAMA, 10:20 Communicating to the Public About New Penn State, Reading, PA Technologies-C. BRUHN, University of An Easy Screening Test for Detecting Yeast Contami¬ Califomia-Davis, Davis, CA nation in Rinse Water Samples—C. CHEN, 10:50 Overview of Existing Food Safety Communica¬ K. Doherty, and A. Naqui, IDEXX Laboratories, Inc., tion and Education Programs—C. ROBERTS, Westbrook, ME U.S. Department of Agriculture/Food & Drug Fumonisin Concentrations in Commercial Corn- Administration, Beltsville, MD Based Food Products—M. CASTELO, S. Sumner, and L. Bullerman, University of Nebraska, Lincoln, NE 11:20 Designing Food Safety and Nutrition Informa¬ tion, Educational Materials and Campaigns: Retention of Acid Tolerance and Acid Shock Re¬ A Comparative Review of Four Campaigns— sponses in Escherichia coli 0157:H7-D. GARREN, C. SCHIEEMAN, Food and Drug Administra¬ M. Harrison, and S. Russell, University of Georgia, tion, Washington, D.C. Athens, GA A Model for the Interactions of Temperature pH, Posters—General Food Microbiology Lactate, Salt and Nitrite on the Survival of Escheri¬ • A Definitive and Rapid Method for Identifying chia coli 0157:H7-R. WHITING and M. Golden, Atypical Salmonella from Selective Agar Plates— USDA, ARS, ERRC, Philadelphia, PA E. COLE, S. Tseng, M. Barbour, D. Macool, L. Ecret, Effectiveness of Sanitizers vs. Escherichia coli C. McDowell, H. White, and B. Kriegar, DuPont 0157:H7—Z. WANG and M. Banner, Diversey Experimental Station, Wilmington, DE Corporation, Plymouth, MI • Control of Enteric Pathogenic Bacteria on Fresh Heat Shock Response Protects Escherichia coli Produce—D. PETERS, S. Sumner, J. Albrecht, and 0157:H7 Against Lethal Acidity—G. WANG and L. Bullerman, University of Nebraska, Lincoln, NE M. Doyle, University of Georgia, Griffin, GA • Evaluation of the Salmonella BAX” System. A Rapid PCR Based Method for the Analysis of Foods for Survival of Escherichia coli 0157:H7 in Drinking and Foodbome Salmonella—C. SOBITIES, A. Bennett, Recreational Water—G. WANG and M. Doyle, D. Greenwood, R. Betts, andj. Banks, DuPont University of Georgia, Griffin, GA Experimental Station, Wilmington, DE Heat Inactivation and Injury of Escherichia coli • Establishing Baseline Risk for Salmonella enteritidis 0157:H7 Cultured at 10 and 37°C-J. SEMANCHEK in Shell Eggs—R. MORALES, L. Jaykus, and and D. Golden, University of Tennessee, Knoxville, P. Cowen, North Carolina State University, Raleigh, TN NC Studies on the Survival of Escherichia coli 0157:H7 • Elimination of Salmonella and Staphylococcus in Fermented Meat Products—D. RIORDAN, aureus from Bison, Ostrich, Alligator, and Caiman G. Duffy, J. Sheridan, R. Whiting, B. Eblen, Meat by Gamma Irradiation—D. THAYER and D. McDowell, and 1. Blair, The National Food G. Boyd, USDA, ARS, ERRC, Philadelphia, PA Centre Dunsinea, Castleknock, Ireland • Detection of Salmonella in Food Using a Novel Evaluation of an ELISA System for Detecting PCR-Based Fluorogenic 5' Nuclease Assay— Verotoxin Produced by Enterohemorrhagic Escheri¬ C. YAMASHIRO, R. Behan, S. Flood, C. Thio, chia coli (EHEC)-W. TSAI, C. MiUer, and P. Witham, D. Norton, S. Kawasaki, B. Kimura, E. Richter, Silliker Laboratories of Ohio, Inc., T. Fujii, and C. Paszko-Kolva, Perkin-Elmer, Foster Columbus, OH City, CA A Multiplex PCR Assay for Detecting Verotoxin- • Rapid Molecular Method for the Detection of Human Producing Escherichia coli 0157:H7—J. MENG, Enteric Viruses in Clams—A. DIX and L. Jaykus, S. Zhao, and M. Doyle, University of Georgia, North Carolina State University, Raleigh, NC Griffin, GA • TThe Effects of Some Extrusion and Canning Pro¬ The Behavior of Escherichia coli 0157:H7 in Fer¬ cesses on Deoxynivalenol—C. WOLF-HALL, mentation Systems with Thermophilic and Meso- L. Bullerman, and M. Hanna, University of Nebraska, philic Dairy Starter Cultures—J. SOUDAH, Lincoln, NE and K. Boor, Cornell University, Ithaca, NY

MAY 1996 - Dairy, Food and Environmental Sonitotion 345 • Thermal Inactivation of Escherichia coli 0157:H7 9:30 Control of Bacterial Pathogens in Seafood in Meat-O. SNYDER, JR-, V. Juneja, and B. Manner, -M. EKLUND, NMFS, Seattle, WA Hospitality Institute of Technology & Management, 10:00 Break St. Paul, MN 10:20 Risk Assessment of Seafood in Canada-Initial • Validation of Pepperoni Processes for Control of Stages—E. TODD, Health Canada, Ottawa, Escherichia coli 0157:H7—N. FAITH, J. Hinkens, Ontario, Canada T. Lorang, P. Bailey, D. Buege, J. Luchansky, and 10:50 Epidemiology and Detection of Human C. Kaspar, University of Wisconsin, Madison, WI Enteric Viruses in Seafood—L. JAYKUS, North • Survival of Escherichia coli 0157:H7, Listeria Carolina State University, Raleigh, NC monocytogenes, and Salmonella typhimurium in 11:20 Aquaculture—M. WEKELL, U.S. Food and Drug Ground Beef Jerky—J. HARRISON and M. Harrison, Administration, Bothell, WA University of Georgia, Athens, GA • Acid Stress and Death in Pathogenic Escherichia Microbiology of Wine coli—A. CASTILLO, E. Cabrera-Diaz, and 8:30 Quality Control Aspects in Winemaking- M. Rodriguez-Garcia, Texas A & M University, A. KARUMANCHIRI, Liquor Control Board of College Station, TX Ontario, Toronto, Ontario, Canada • Effect of Escherichia coli 0157:H7 Growth in the 9:00 Influence of Yeast Strains on Wine Quality— Presence or Absence of Glucose on Its Acid Toler- G. CONE, American Yeast Co., Union City, CA ance-R. BUCHANAN and S. Edelson, USDA, ARS, 9:30 Yeast Enumeration and Identification— ERRC, Philadelphia, PA L. BEUCHAT, University of Georgia, Griffin, GA • Prevalence of Escherichia coli 0157:H7 in Lebanon— 10:00 Break W. BIRBARI, M. Jurdi, G. Araj, and M. Mikati, 10:20 Interaction Between Yeasts and Malo-lactic American University of Beirut, Beirut, Lebanon Bacteria—C. EDWARDS, Washington State • A PCR-Based Method for the Detection of Escheri¬ University, Pullman, WA chia coli 0157:H7 from Ground Beef— 10:50 Physiology of the Malo-lactic Bacteria— W. BARBOUR, L. Ecret, C. Sobities, S. Fritschel, R OLSEN, Chateau Ste MicheUe, Woodinville, WA DuPont Experimental Station, Wilmington, DE 11:20 Wine Spoilage Microorganisms and Their Control-D. SPUTTSTOESSER, ComeU Tuesday Afternoon—July 2, 1996 University, Geneva, NY General Session—Ensuring o Safe Global Food Supply (Sponsored by ILSI) Dairy Foods Safety and Quality—Dairy Foods 1:30 A Global Perspective of Foodbome Disease— Research Centers S. NOTERMANS, National Institute of Public 8:30 The Development and Use of Bacteriocin- Health and Environmental Protection, Containing Dairy Ingredients to Control Bilthoven, The Netherlands Unwanted Microorganisms in Formulated 2:00 Microbial Food Safety Issues and Concerns in Foods—E. ZOTTOLA, University of Minnesota, International Trade: Harmonization and Stand- St. Paul, MN ards-M. VAN SCHOTHORST, NESTEC Ltd., 9:00 Survival of Escherichia coli 0157:H7 in Vevey, Switzerland Fermented Dairy Foods—K. BOOR, Cornell 2:30 Microbial Hazards and Emerging Issues Associ¬ University, Ithaca, NY ated with Produce-K. WACHSMUTH, U.S. 9:30 Mastitis Pathogens that Cause Public Health Food and Drug Administration, Washington, Concerns—J. CULLOR, Dairy Food Safety DC. Laboratory, Tulare, CA 3:00 Microbial Hazards and Emerging Issues Associ¬ 10:00 Break ated with Seafood—E. GARRETT, National 10:20 Microbiological Safety and Quality of Reduced- Marine Fishery Service, Pascagoula, MS Fat Cheddar Cheese—E. JOHNSON, University 3:30 Break of Wisconsin, Madison, WI 3:50 lAMFES Annual Business Meeting 10:50 HACCP Model Programs for the Dairy Indus¬ try—R. BISHOP, University of Wisconsin, Wednesday Morning—July 3, 1996 Madison, WI Microbiological Issues in Seafood Framework for Assessing the Risk of Microbial 8:30 Parasites in Seafoods—A. ADAMS, U.S. Food Contamination (Sponsored by ILSI) and Drug Administration, Bothell, WA 8:30 The Role of Risk Assessment in Microbial Food/ 9:00 Marine Toxins—R. MANGER, U.S. Food Water Safety Regulatory Issues—D. VOSE, and Drug Administration, Bothell, WA DVRAS, Wincanton, United Kingdom

346 Doiiy, Food ond Environmenlol Sonitotion - MAY 1996 9:00 Risk Assessment Principles Document of the 2:00 Ecological Concepts for Developing Continu¬ U.S. National Advisory Committee on Microbial ous-Flow Competitive Exclusion Cultures for Criteria for Foods-R. BUCHANAN, U.S. Food Animals-D. NISBET, USDA-ARS, College Department of Agriculture, Philadelphia, PA Station, TX 9:30 Overview of Microbial Risk Assessment in the 2:30 Virulence Mechanisms of Bacterial Pathogens Agri-Food Industry: Approaches to Identifying and the Effect of Human Biota Interactions in Intervention Strategies for Risk Reduction— the Gut—K. WILSON, Duke University Medical A- LAMMERDING, Agriculture and Agri-Food Center, Durham, NC Canada, Guelph, Ontario, Canada 3:00 Break 10:00 Break 3:20 Research Strategies for Understanding 10:20 Conceptual Framework for Microbial Water Foodborne Pathogen Competiveness under Safety Risk Assessment: Report of the ILSI Risk Strict Anaerobic and Gastrointestinal Condi¬ Science Institute Working Group on Microbial tions—S. RICKE, Texas A & M University, Risk Assessment—J. SEED, ILSI Risk Science College Station, TX Institute, Washington, D.C. 3:50 Immuno-Based Methodology for Detection of 10:50 Development of Risk Assessment Guidelines for Competitive Exclusion Cultures—L. STANKER, Foods of Animal Origin in International Trade— USDA-ARS, College Station, TX S. HATHAWAY, Ministry of Agriculture and 4:20 The Utility of Molecular Assays for Understand¬ Fisheries Regulatory Authority, Gisborne, New ing Microbial Gene Expression in Gastrointesti¬ Zealand nal Tracts—S. PILLAI, Texas A & M University, 11:20 Practical Approaches to Risk Assessment— El Paso, TX M. VAN SCHOTHORST, NESTEC, Ltd., Vevey, Switzerland Emerging Issues in Food Mycology 1:30 Occurrence, Toxicity and Fate of Fumonisins Wednesday Afternoon—July 3, 1996 and Deoxynivalenol in Processed Foods— Surveillance of Foodborne and Waterborne L. BULLERMAN, University of Nebraska, Disease Lincoln, NE 1:30 Salmonella enteritidis Surveillance in New 2:00 Alternative Methods for Isolation, Culture and York State—J. GUZEWICH, New York Depart¬ Identification of Fungi in Foods—L. BEUCHAT, ment of Health, Albany, NY University of Georgia, Griffin, GA 2:00 Escherichia coli 0157:H7 Outbreaks in the 2:30 Immunological and Genetic Methods to Rapidly Northeast United States—B. BARTLESON, Detect Fungi in Foods—M. COUSIN, Purdue Washington State Department of Health, University, West Lafayette, IN Olympia, WA 3:00 Break 2:30 Foodborne Disease Surveillance—A National 3:20 Biocontrol of Mold Growth and Mycotoxin Production—H. GOURAMA, Penn State Univer¬ Perspective—E. TODD, Health Canada, Ottawa, sity, Reading, PA Ontario, Canada 3:50 Heat Resistant Molds and Preservative Resistant 3:00 Break Yeasts-A. KING, USDA, Albany, CA 3:20 Foodborne Disease Surveillance in Latin America and the Caribbean—An International Intervention Strategies for Safe Meats: Production Perspective—P. ARAMBULO, Pan American to Consumers Health Organization, Washington, D.C. 1:30 Probiotics-N. COX, USDA-ARS, Athens, GA 3:50 On Sites Investigation of Waterborne Disease— 1:55 Slaughter—J. REIMANN, Excel Corporation, K. FOX, Environmental Protection Agency, Wichita, KS Cincinnati, OH 2:20 Chemical Treatments/Bacteriocins— B. SHELDON, North Carolina State University, 4:20 Procedures to Investigate Waterborne Illness— Raleigh, NC F. BRYAN, Food Safety Consultant, Lithonia, GA 2:45 Irradiation-J. DICKSON, Iowa State University, Current Methods and Future Prospects for the Ames, lA Control of Foodborne Pathogen Colonization in the 3:10 Break Gastrointestinal Tract 3:30 Restaurants—D. THENO, Foodmaker Inc., 1:30 Strategies for Controlling Salmonella San Diego, CA enteritidis in Egg-Laying Chickens—R. GAST, 3:55 Retail-G. PRINCE, The Kroger Company, USDA-ARS, Athens, GA Cincinnati, OH

MAY 1996 - Daily, Food and Environmental Sanitation 347 CA z s V o o Mvo H e •*-* £

^ w ^ < o ■3 ■3* U 3 I—, Q> C/^ C I W £2 « « « 5/5 73 2 ^ ^ S c E 00S ^o 12 IS- H V t ^ O 3 X 61 O Js o Vi o s p s ■£ ^ 3 £ 2 t> Ji.o N Se = CO

Q •Is CC i| < O « ® a> ;£ t OC t: UJ . o Q (0 u UJ 0) > O ’2 >» CC c Q (0 3 O O o O M o m ® o> LiJ I (0 ” CC •9« ®>. £ CO D •« « h- 5 ^ CO 2 •S CC CO ® 0Q < O 0) o ■ > Q. •a o UJ CO Q_ (O £ ' « § ir ■^I ® UJ O) CQ p I- O ■0-0 = 52. 00 o z CO ® cc CO c Q 3 ® c O o o 9CO ®^ CC 0) aS o c .. £ CO cflS’"® <0 s ^ o X □ □ CO o2 ®^ oi> DC ^ CD O _J %o < (D o (0 CC o Ui O §■ ^® c,T3 Q. U. _ 0) UJ (0 sl cc (0 CO c is 3 .2 § CO o> z ^ CO CD sag 8 ® CD C UJ CO O« I-I® ^2u o 3t: < CO z Q cc •g g, ^ Q UJ > UJ ii CC z I-- o Q S ^ (O Z ;-i < o _l cc CM ^ O E ii S S’ Q. o o OC I < t I 60 3 U] 0. CO (D n > 5To o cc Q .S o UJ UJ CO O 3 cc o'® 0. CC 1 UJ cc cc X < □ □ CO < O UJ O

341 Dwy, Food imd EimroofflMtol SonHotion - MAY 1996 83rd lAMFES Annual Meeting - &^.e<>ca/-

Opening Session After dinner feel free to tour the facility. Visit the Ivan Parkin Lectureship “Red Bam”, the birthplace of Boeing. See the worid’s only remaining M/D-21 Blackbird, a rare Woild War n Sunday, June 30, 1996 — 7:00 p.m. FG-ID Corsair fighter, the sole remaining 1929 Boeing Lecture: Sense, Nonsense, and Science presented 80A Trimotor, and dozens of other vintage aircraft and by: Joseph A. Schwarcz, Ph.D., Professor of Chemistry, spacecrafts. Vanier College; Senior Adjunct Professor of McGill University; Science Editor of CJAD Radio; TV Columnist Seattle Mariners vs. Oakland Athletics on The Discovery Channel. Baseball Game Tuesday, July 2, 1996—6:00 p.m.—10:00 p.m. Oieese and Wine Reception Registration: $ 17 (must pre^egister) Held in the Exhibit Hall Plan to attend an evening at the Seattle Kingdome Sunday, June 30, 1996 — 8:0C p.m. — 10:00 p.m. with family and friends while watching the 1995 Ihe traditional opening of the Educational Exhibits American League West Champion Seattle Mariners play the Oakland Athletics in a game of baseball. Ticket price and an opportunity to learn about the latest industry includes round trip transportation to the Kingdome and advancements as well as greet old friends and make new friends. one admission to the game.

Exhibit Schedule lAMFES Annual Awards Banquet Monday, July 1, 1996 and Receptian 9:30 a.m. - 4:00 p.m. Exhibits Open Wednesday, July 3, 1996 Complimentary Coffee and Donuts in Exhibit Hall Reception: 6:00 p.m. — Banquet: 7:00 p.m. (9:30 a.m. — 11:00 a.m.) Registration: $35 ($40 Late) Included in Full Registratian Tuesday, July 2, 1996 9:30 a.m. - 4:00 p.m. Exhibits Open lAMFES Kids' Pizza Banquet Complimentary in Exhibit Hall (12:00 p.m. - 1:30 p.m.) Wednesday, July 3, 1996 — 6:30 p.m. — 9:30 p.m. Registration: $15 ($20 Late) Monday Night Gala Adult supervised for children ages 4 and up. Pizza, Evening at the Museum of Flight pop, and activities provided. Monday, July 1, 1996 — 6:00 p.m. — 9:00 p.m. Registration: $45 (Late $50) lAMFES Kids' Ream Enjoy dinner at Seattle’s most spectacular attrac¬ Monday — Wednesday, July 1,1996—July 3,1996 tion: Boeing Museum of Flight. In the steel and glass 9 a.m. — 12 noon and 1:30 p.m. — 4:30 p.m. Great Gallery, the history of aviation soars past, with No registration required, please check in. more than 20 full-sized aircraft flying in formation six stories above. Dinner will be in the Museum’s Side Adult supervised child care for children ages 4 and Gallery overlooking the colorful displays. up.

MAY 1996 - Ooiry, Food ond Enviroamontal SooHofoo 341 Sample Seattle — A Deluxe City Tour Country Sampler Sunday/ June 30, 1996 — 10:00 a.m. — 3:00 p.m. Tuesday, July % 1996 — 9:00 o.m. — 3:30 p.m. Registration: $30 (Late $35) Lunch on your own Registration: $30 (Late $35), Lunch on your own Come sample Seattle — This tour provides an This favorite outing begins with a scenic ride overview of the many attractions Seattle offers its through the foothills of the Cascade Mountains to visitors. You’ll enjoy a drive along the waterfront with breathtaking Snoqualmie Falls. Once worshipped by its import shops and fresh seafood restaurants. Then Native American Indians as a place for the gods, you’ll drive into Pioneer Square, the city’s oldest area these falls are actually 97 feet higher than Niagara! rich with early 1900’s architecture, much of which has Next you’re off to Gilman Village in Issaquah. The been renovated into art galleries and specialty shops. homes are historic and provide a unique setting for Next is the International District in which evidence of shops which include hand-crafted jewelry, clothing, the Pacific Rim cultural influences abound. The tour home accessories and freshly baked goods. You will continues along Lake Washington into the Arboretum have time to explore. The last stop will be Chateau and on to the University of Washington campus. The Ste. Michelle, Washington’s premier winery. Nestled Hiram Chittenden Locks and salmon ladders will be the on 87 acres of rolling grounds, the original manor first stop. The locks connect the Puget Sound with house was built in 1912 and is surrounded by formal freshwater Lake Union and the salmon ladders feature gardens, a trout pond, and hundreds of lush shrubs seasonal migration of salmon returning to parent and flowers. During your private guided tour, you streams to spawn. Next you will travel to Magnolia will witness the marvel of wine-making and learn the Bluff for a breathtaking view of the Sound. Then back “sniff, swirl, and slurp” method of wine tasting as to the city and the world famous Pike Place Market you sample world famous wines. for shopping. The day will be capped off with a visit to the Space Needle observation deck. Historic Seattle The Museum of Doll Art, Bellevue Art Museum Wednesday, July 3, 1996 — 9:00 o.m. — 3:30 p.m. and Shopping at Bellevue Square Registration: $30 (Late $35), Lunch on your own

Monday, July 1,1996 — 9:00 o.m. — 3:00 p.m. Discover the intrigue of Seattle’s history and its Registration: $30 (Late $35), Lunch on your own fascinating architecture on this informative tour. You will break into smaller groups and begin your tour You will visit an extraordinary museum dedicated with a short walk to the Fifth Avenue Theater, a to the preservation and exhibition of dolls as an art national historical landmark, where you will hear form. The nostalgia of Rosalie Whyel’s Museum of Doll Art will fill you with memories of days gone by. Here about the theater’s latest production and enjoy the you will witness one of the world’s fine collections of dramatic interior. Next is a short walk to Seattle’s dolls, teddy bears, toys and miniatures. Over 700 dolls most recent architectural feat, the Underground ranging from rare porcelain pieces from the 18th Metro Bus Tunnel. You’ll experience an incredibly century to Barbie and G1 Joe are on display. After you clean, beautiful marbled tunnel on your trip down to experience the charm of the museum and its eloquent Pioneer Square. The history of Seattle will unfold Victorian Gardens you will depart for Bellevue Square before you and come to life as you are guided with over 200 shops and restaurants. Time will be through the streets on a walking tour of the district. provided for shopping. If shopping is not your forte, During your tour you will visit the Klondike Museum visit the Bellevue Art Museum on the third floor where and Seattle’s Underground where you will see “old contemporary Northwest art is on display. Then relax Seattle.” During the afternoon you will have time to while sipping a cappuccino at Seattle’s Best Coffee, enjoy the area. The tour ends with a bus trip back to your or savor a warm cinnamon roll at Cinnabon. hotel.

350 Doiry, Food ond Environmental Sonitotion - MAY 1996 83rd lAMFES Annual Meeting Registration Form Sheraton Seattle Hotel & Towers — Seattle, WA — June 30 - July 3, 1996 (Use photocopies for extra registrations)

Please check where applicable: First Name (will appear on badge) (please print) Last Name _lAMFES Member _Non-Member _Local Arrangements Title Employer _30 Yr. Member _50 Yr. Member _Past President Mailing Address (Please specify: Home or Work) _Executive Board _Speaker _Honorary Life Member _Exhibitor City State/Province Country Postal/Zip Code _lAMFES Sustaining Member u !ZI _lAMFES Program Advisory Committee D u Telephone # Fax#

uuE ---iU CO Sign up to become O 05 h Credit Card payments may be sent via Fax today! c/l a NEW member O « 4> 515-276-8655 U. Q Qtf and take advantage of the member discount *REGISTER BY MAY 31,1996 TO AVOID LATE REGISTRATION FEES

REGISTRATION: MEMBERS NON-MEMBERS AMOUNT Registration (Banquet included) $195 ($240 late)* $275 ($320 late)* _ Student Member $ 25 ($ 35 late)* Not Available _ One Day Registration (Circle: Mon/Tues/Wed) $100 ($120 late)* $130 ($150 late)* _ Spouse/Companion (Name):_ $ 25 ($ 25 late)* $ 25 ($ 25 late)* _ Children (14 & Under), Names:_ FREE FREE _

NEW MEMBERSHIP FEES: Membership with Dairy, Food & Environmental Sanitation $ 70 Membership with Dairy, Food & Env. Sanitation & Journal of Food Protection $110 ♦♦Student Membership □ Dairy, Food <6 Env. San. or □ Journal of Food Protection $ 35 ♦♦Student Membership with Dairy, Food <& Env. San. & Journal of Food Protection $ 55 ••Full-time student verification required. SHIPPING CHARGES: OUTSIDE THE U.S. - SURFACE RATE $ 22.50 per journal AIRMAIL $ 95.00 per journal OTHER FEES: PER PERSON # OF TICKETS

Cheese and Wine Reception (Sun., 6/30) FREE An Evening at the Museum of Flight (Mon., 7/1) $ 45 ($ 50 late)* Seattle Mariners vs. Oakland Athletics Baseball Game (Tues., 7/2) $ 17 (N/A late)* lAMFES Awards Banquet (Wed., 7/3) $ 35 ($ 40 late)* Kids’ Banquet (Wed., 7/3) $ 15 ($ 20 late)*

SPOUSE/COMPANION EVENTS: PER PERSON Sample Seattle - A Deluxe City Tour (Sun., 6/30) $ 30 ($ 35 late)* The Museum of Doll Art, Bellevue Art Museum and Bellevue Square (Mon., 7/1) $ 30 ($ 35 late)* Country Sampler (Tues., 7/2) $ 30 ($ 35 late)* Historic Seattle (Wed., 7/3) $ 30 ($ 35 late)*

Please indicate here if you have a disability requiring special accommodations.

Credit Card Payments: Please Circle: VISA/MASTERCARD/AMERICAN EXPRESS Total Amount Enclosed $_ Card #_ _Exp. Date_ U.S. FUNDS DRAWN ON U.S. BANK

Name on Card_ _Signature _ Registration Information Refund/Cancellation Policy Rental Car Information Send payment with registration to lAMFES, 6200 Aurora Avenue, The lAMFES policy on refunds and/or cancellations is as fol¬ Suite 200W, Des Moines, lA 50322-2863. Make checks payable to lows: Registration fees, minus a $50 processing fee, will be For information on special rental car rates from lAMFES. Registration must be post-marked by May 31, 19%. refunded for written cancellations post-marked by June 14, 19%. Budget call 1-800-866-6137. Please mention Rate Code: Registration post-marked after May 31, 19% will be charged the No refunds will be made for cancellations post-marked after late registration fee. For additional information contact Julie June 14, 19%, however, the registration may be transferred to V9Y and BCD #: U009666. Cattanach at 1-800-369-6337. a colleague with written notification to lAMFES.

N.AY 1996 - Daily, Food and Environmentol Sonitotion 351 The Workshops

Workshop 1~New Methods to Immunological detection methods Dr. Tim Frier Study Old and New Pathogens Senior Scientist, Microbiology Workshop Agenda Cargill Analytical Services Cedar Rapids, lA Saturday, June 29, 1996 8:00 a.m. - 5:00 p.m. The use of gene probes and PCR for the detection of foodborne pathogens Fees: Dr. Walter Hill Member: $220; After May 31, 1996: $270 Research Geneticist Non-Member: $295; After May 31, 1996: $345 Food and Drug Administration Bothell, WA Workshop Instructor: Charles Kaspar

The detection and typing of foodborne pathogens is Workshop 2—Eat, Drink, and be a continually evolving aspect of food safety and an area Wary: Risk Communication where training must be constantly updated. This work¬ shop is designed to fill this training need. Workshop Agenda Participants will receive the latest information on Saturday, June 29, 1996 the characteristics, ecology, and epidemiology of familiar 8:00 a.m. - 5:00 p.m. foodborne pathogens. Another area to be presented will involve video demonstrations and literature on commer¬ cially available detection/typing systems including Fees: immunological and nucleic acid detection. Workshop Member: $225; After May 31, 1996: $275 facilitators are experts in each of these areas. Non-Member: $300; After May 31, 1996: $350

About the Instructors: Workshop Instructor: Douglas Powell Clostridium botulinum Dr. Eric Johnson While there has been strong focus on risk assess¬ Associate Professor ment, little attention has been paid to risk communica¬ Food Research Institute tion and microbial food safety. Yet food scientists and University of Wisconsin managers are increasingly called upon by clients, Madison, WI regulators, and the public to enter into value-laden Seafood safety-vibrios and toxins conflicts involving technological risk, such as lethal Dr. Mark Tamplin bacteria in ground meat. But the mysterious language of Associate Professor probabilities and technology proficiency lends itself Institute of Food and Agricultural Sciences poorly to the general public; facts alone are never University of Florida enough. Established risk communication theory offers a Gainesville, FL framework to study the most effective way for food professionals to communicate about specific risk. Molecular subtyping and tracking This workshop will introduce the basic concepts of Dr. Charles Kaspar risk communication and use applied research, case Assistant Professor studies, and role playing to substantiate the crucial role Food Research Institute of risk communication as a bridge between food science University of Wisconsin and the consuming public. The following topics will be Madison, WI covered in this day-long workshop:

352 Dohy, Food ond Emironnwntai Sonitation - MAY 1996 Communication basics About the Instructor: Public perceptions of microbial food safety Douglas Powell at the University of Guelph, Outrage factor Department of Food Science applies risk communication Media coverage and consumer effect theory to issues of food safety and food biotechnology. Techniques for gathering information Specifically, working with studying public perceptions of agricultural biotechnology and microbial aspects of Using electronic information to support risk food safety in North America; and the broader public communication activities discussions involving technology and society, which Preparing for interviews/public meetings/consulta¬ shape public attitudes and policy decisions. He com¬ tions pleted a BS (honors) in molecular biology and genetics How to answer tough questions at the University of Guelph in 1985. After two years of Good and bad examples of risk communication work he entered journalism through the student press. He has been the editor of several community newspa¬ Communicating with different audiences pers, has written for a diverse range of magazines, and Building trust and alliances managed communications at a university-based com¬ Is it possible to separate risk assessment from risk puter research center. He also is a freelance journalist, management and communication? reporting on Canadian news for the Washington based Integrating public and scientific judgements to journal. Science, and contributes regularly to the Toronto manage food-related risks Globe and Mail.

Salmonella Testing with - BiND, Salmonella Results in < 1 Day; Detects <1 Cell per 25 g Sample

Unique Technology Sensitive BIND® uses Sa/mone//a-specific phage to tag cells for BIND matches BAM methods. Detection levels are visual detection. typically less than 1 viable cell per 25 g. sample. Enhanced Speed Simple BIND provides results in just 22 hours TOTAL time. BIND uses a single pre-enrichment step. Add enriched Broad Range samples to a BIND Reagent Tube. After 2.5 hours, place a Sample Tray in the BIND SufjerCooler for 20 minutes. BIND detects over 500 Salmonella isolates. Great Specificity Visual Readout The BIND SuperCoolef turns Sa/mone//a-positive Minimal interference from Citrobacter and other samples orange while leavirtg negatives green. bacteria. BIND's low rate of false positives reduces the You need no separate reader. numbers of confirmatory tests you need to run. Want to Learn More? Call or fax for a descriptive brochure. Idetek, Inc. BIND SultnOtlCllCl 1245 Reamwood Avenue T Sunnyvale, CA 94089 (800) 433-8351 ▼ fax (408) 745-0243 lAMFES Sustaining Member See us at the lAMFES 1996 Annual Meeting, Booth No. SOS Reader Service No. 232

MAY 1996 - Daily, Food and Environmental Sonitotion 353 1996 lAMFES Workshops • Registration Form •

First Name (will appear on badge) PLEASE PRINT Last Name

Title Employer

City State/Province ZIP/Postal Code

Area Code & Telephone # FAX #

Charge Card Payments: VISA • MASTERCARD • AMERICAN EXPRESS For further information, Account #:_ please contact lAMFES at Name on Card:_ (800) 369-6337 (U.S. and Expiration Date:_ Canada), (515) 276-3344, FAX (515) 276-8655. Signature:_

• WORKSHOPS •

□ WORKSHOP 1 : New Methods to Study Old and New Pathogens Sheraton Seattle Hotel & Towers, Seattle, WA — Saturday, June 29, 1996

Before 5/31/96 After 5/31/96 lAMFES Member $220 5270 Non-Member 5295 5345

□ WORKSHOP 2 ! Eat, Drink, and be Wary: Risk Communication Sheraton Seattle Hotel & Towers, Seattle, WA — Saturday, June 29, 1996

Before 5/31/96 After 5/31/96

lAMFES Member 5225 5275 Non-Member 5300 5350

TOTAL AMOUNT ENCLOSED: $ (U.S. Funds on U.S. Bank)

Refund/Canceilation Policy The lAMFES policy on refunds and/or cancellations is as follows: Registration fees, minus a $50 processing fee, will be refunded for written cancellations post¬ marked by May 31, 1996. No refunds will be made for cancellations post-marked after June 14, 1996, however, the registration may be transfened to a col¬ NOTE: lAMFES reserves the right to cancel workshops if league with written notification to lAMFES. minimum enrollment is not met by May 31,1996.

354 Doity, Food ond Environmental Sanitation - MAY 1996 Unlock the Potential

Advertise in Dairy, Food and Environmental Sanitation - It works! For more information, contact; Rick McAtee, Advertising Manager, c/o lAMFES, 6200 Aurora Ave., Suite 200W, Des Moines, Iowa 50322-2863; (515) 276-3344 or (800) 369-6337

LISTERIA, SALMONELLA SAMPLING MADE EASY

The WHIRL'PAK® Speci-Sponge bags i contain a 1 'h" x 3" sterile, non-inhibitory sponge for surface sampling to test for foodborne pathogens. Add DE neutraliz¬ ing broth to moisten the sponge, or use the dry sponge when wiping a wet area. After collecting the sample, return sponge to the bag, and send to lab for testing. Growth media may also be added after collection if desired. The DE broth neutralizes sanitizers which may be present on the surface. In addition to an 18 oz. size bag, NASCO introduces a NEW 55 oz. Stomacher®* Speci-Sponge bag. It is designed to be ^ used in the Stomacher®* blender for thorough mixing of the sample and media. This is now standard procedure for USDA research work to identify foodborne pathogens. For a FREE sample of a Speci-Sponge bag and a copy of our 1996-97 Sampling Products Catalog, write Dept. WL605 or call toll free. See us at booth 3362 at the IFT Trade Show in New Orleans. Free Phone Order Service: 1-800-558-9595

OdCO In Canada call: 519-662-2540 P.O. Box 901, Fort Atkinson, W1 53538-0901 • P.O. Box 3837, Modesto, CA 95352-3837 World Wide Web: http://www.nascofa.com • E-Mail: [email protected] *Stomacher® is a registered trademark of Seward Medical Ltd. lAMFES Sustaining Member See us at the lAMFES 1996 Annual Meeting, Booth No. 411 Reader Service No. 171

MAY 1996 - Dairy, Food and Environmental Sanitation 355 See us at the lAMFES 1996 Annual Meeting, Booth No. 308

m Food Safety Consultants

INTERNATL AUTHORITY ON FOOD SAFETY

> Food safety audits

> GMP, HACCP, ISO 9000 inspections

> Personnel training Now Including: > Help establish & improve programs Milk Smear Slides & Stains > Workshops in food safety, Butterfat Test Glassware foodborne illness and many other Dairy Chemicals related topics Dairy Thermometers Dairy & Water Test Kits > Books and videos Call toll free 800/477-0778 7625 Page Blvd • St. Louis, MO 63133 1-888-DAIRY-OO lAMFES Sustaining Member Reader Service No. 106 lAMFES Sustaining Member Reader Service No. 108

i{)0%€uliaaiySteiimi No Boiler dbaidcals ^FrotBll»72B.ER 9B% EideftCf No ^kme, Fui!Res^ or Btie i ii i « 3i6'<3Ml.Stayess^edA\n^ Pigeon Trap Si

Model 160-0-001 1 - 800 634-8177 (sparrow trap also available) If pigeons or other birds fly into your IPM program, here’s how to ground ’em. This 36” wide pigeon trap features sturdy galvanized welded wire construction, a funnel entrance, and quick removal top door. KNESS MFC. CO., INC. Start canceling flights today. 1000 Bemord Hwy. 5 South P.O. Box 70 Contact your local pest Albia, Iowa 52531-0070 U.S.A. Alexon

356 Daily, Food ond Environmental Sanitation - MAY 1996 Advertising index

3-A Sanitary Standards Symbol Administrative Council.311 Acculab, Inc.298 All QA Products, Inc.294 Applied Research Institute.356 ASI Food Safety Consultants.356 BioControl Systems, Inc.333 Biolog, Inc.289 Celsis, Inc.337 Charm Sciences, Inc.Back Cover Columbus Instruments.315 Copesan Services.280 DQCI Services, Inc.329 Ecolab, Food & Beverage Division.314 Electro-Steam Generator.356 Food and Dairy Management Quality, Inc. (QMI).310 Food Products Laboratory, Inc.309 GENE-TRAK Systems.305 Gist-brocades.Inside Back Cover Glo Germ Company.294 Great Lakes Scientific, Inc.336 Idetek, Inc.353 Idexx.Inside Front Ingman Labs, Inc. 329 Kness Mfg. Co., Inc.356 Nasco.355 Nelson-Jameson, Inc.279 Northland Laboratories.315 NSF International.328 Organon Teknika.277 Pert Laboratories.329 Qualicon, A Dupont Subsidiary.281, 285 Raven Biological Labs.336 REMEL, L.P.305 Seiberling Associates, Inc.294 The Crombie Company.329 The Educational Foundation.295 The Food Processors Institute.294 The National Food Laboratory, Inc.299 Walker Stainless Equipment.293 Warren Analytical Laboratory.298 Weber Scientific.309 WestAgro.310

MAY 1996 - Daily, Food ond Environmental Sonitatioa 357 t

The International Association of Milk, Food and Environmental Sanitarians, Inc. 6200 Aurora Avenue, Suite 200W • Des Moines, Iowa 50322-2863 • (515) 276-3344 or (800) 369-6337

SHIP TO: (Please print or type. All areas must be completed in order to process.]

Nome_

Job Title_ Compony Nome

lAMFES Address_

City_ State or Province

Country_ Zip/Postol Code _

Office Telephone #.

lAMFES Booklets

Member or Non-Member Description Gov'l. Price Price

Procedures to Investigate Waterborne Illness-2nd Edition $8.00 $12.00

Procedures to Investigate Foodbome Illness—4th Edition 6.00 9.00

Procedures to Investigate Arthropod-borne and Rodent-bome Illness 6.00 9.00

Procedures to Implement the Hazard Analysis Critical Control Point System 6.00 9.00

Pocket Guide to Dairy Sanitation (minimum order of 10) .50 .75

MulHpl* cepi*s availabi* at raducad prices. Shipping^landling (See Below) Phone our order desk for pricing information on quantities of 25 or more. Booklet Total 3-A Sanitary Standards

Member or Non-Member Description Gov't. Price Price

Complete Set 3-A Dairy Standards $48.00 $72.00

Complete Set 3-A Dairy & Egg Standards 70.00 105.00

3-A Egg Standards 40.00 60.00

Five-year Update Service on 3-A Sanitary Standards, 3-A Dairy & Egg Standards 62.00 93.00

Shipping/Handling (See Below) Mail order to the lAMFES address listed above, or call (515) 276-3344, (800) 369-6337 (U.S. and Canada); 3-A Sanitary Standards Total or fax your order to (515) 276-8655. Total Order Amount

Method of Payment Shipping and Handling

□ CHECK OR MONEY ORDER ENCLOSED lAMFES booklah

□ MASTERCARD □ VISA □ AMERICAN EXPRESS Within U.S. First booklet. .. $2.00 Each additional booklet. .. $1.00 Pocket Guide to Dairy Sanitation-per 10 .. $2.50 Exp. Date_ Outside U.S. First booklet. .. $4.00 SIGNATURE. Each additional booklet. .. $1.00 ] Pocket Guide to Dairy Sanitation—per 10 .. $3.50 PAYMENT MUST BE ENCLOSED FOR 3>A Sanitary Standards ORDER TO BE PROCESSED Within U.S. (each item). .. $6.25 ★ U.S. FUNDS ON U.S. BANK ★ $10.25

358 Doiiy, Food ond Environmental Sanitation - MAY 1996 This is Your Personal Invitation to Join

The International Association of Milk, Food and Environmental Sanitarians, founded in 1911, is a non-profit educational association of food protection professionals. The lAMFES is dedicated to the education and service of its members, specifically, as well as industry personnel in general. Through membership in the Association, I AM FES members are able to keep informed of the latest scientific, technical and practical developments in food protection. I AM FES provides its members with an information network and forum for professional improvement through its two scientific journals, educational annual meeting and interaction with other food safety professionals.

Who are lAMFES Members? The Association is comprised of a diverse membership of over 3,200 from 75 nations. I AM FES members belong to all facets of the food protection arena. The main groups of Association members fall into three categories: Industry Personnel, Government Officials and Academia.

Why are TheylAMFES Members? diversity of its membership indicates that lAMFES has something to offer everyone involved in food protection and public health.

Yoar Benefits as an lAMFES Member and Environmental sanitation— Published monthly, this is the official journal of lAMFES. Its purpose is the disseminating of current infor¬ mation of interest to the general lAMFES membership. Each issue contains three to five informational applied research or general interest articles, industry news and events, association news, columns on food safety and environmental hazards to health, a food and dairy industry related products section, and a calendar of upcoming meetings, seminars and workshops. All regular lAMFES members receive this publication as part of their member¬ ship. Journal of Food Protection — A refereed monthly publication of scientific research and authoritative review articles. Each issue contains 15 to 20 technical research manuscripts and one to five articles reporting a wide variety of microbiological research pertaining to food safety and quality. The journal of Food Protection is internationally recognized as the leading publication in the food and dairy microbiology field. This journal is available to all individuals who request it with their membership. The lAMFES Annual Meeting — Held in a different city each year, the lAMFES Annual Meeting is a unique educational event. Three days of technical sessions, scientific symposia and commercial exhibits provide members and other industry personnel with over 200 presentations on the most current topics in food protection. It offers the opportunity to discuss new technologies and innovations with leading authorities in various fields concerned with food safety. lAMFES members receive a substantially reduced registration fee. Tb Find Out More To leam more about I AM FES and themany other benefits and opportunities available to you as a member, please call (515) 276-3344or(800) 369-6337; fax (515)276-8655.

“The mission of lAMFES is to provide food safety professionals worldwide with a forum to exchange information on protecting the food supply"

MAY 1996 - Doity, Food ond Environmental Sonitalion 359 International Association of Milk, Food and Environmental Sanitarians lAMFES

□ Membership with JFP and DFES $110 (12 issues of the Journal of Food Protection and Dairy, Food ^ BEST and Environmental Sanitation) VALUE Membership with DFES $70 (12 issues of Dairy, Food and Environmental Sanitation') Check here if you are interested in information on joining your state/ province chapter of lAMFES SUSnUNINE MEMBERSHIP

Membership with BOTH journals $485 Gncludes exhibit discount, June advertising discount, company monthly listing in both journals and more) STUDENT MEMBERSHIP Membership PLUS including both journals $55 Membership with Journal of Food Protection $35 Membership with Dairy, Food and Environmental Sanitation $35 'lUUrTIME STUDENT VERIFICATION MUST ACCOMPANY THIS FORM

Shipping Charges: Outside U.S. _Surfote ($22.50 per journal) _AIRMAIL ($95.00 per journal)

MINT OR rrK...Mi AREAS MUST RE COMPtEnO IN ORDER TO RE PROCESSED

Job Title_ Company Name

State or Provmce

Country Postal/Zip Code

Office Telephone #_

Membership: _New _Renewal U.S. FUNDS on U.S. BANK Method of Payment

Moil Entire Form to: □ CHECK OR MONEY ORDER ENCLOSED lAMFES 6200 Aurora Ave, Suite 200W □ MASTERCARD □ VISA □ AMERICAN EXPRESS Des Moines, lA 50322-2863 OR Use Your Charge Cord: (800) 369-6337 (U.S. & Canada) Exp. Dote_ (515) 276-3344 FAX (515) 276^55 SIGNATURE.

310 IMy, FmN omI Emriroiiniiiital Sonilalioa - MAY 1996 ^ Losing milk to antibiotic contami- contaminate your dairy farmers' veterinary antibiotics. Delvotest ^ nation can be just as costly to your bulk tanks. Standardized and self- is easy to use and, at about a dollar I operation as to tliat of the fermers contained, Delvotest quickly and a test, extremely economical for ‘ If who supply you. That's why we accurately detects the presence large- arxf small-scale operations. ; \ developed Delvotest, a simple, of Beta Lactam and most other So encourage your dairy farmers ; ^ reliable test to detect antibiotic §% ^ to take the Delvotest They'll pass 1 L residues in milk before they can “Vf €/Cwi7c7 a safer product on to you. ^

N93 WI14560 WHITTAKER WAY, MENOMONEE FALLS, Wl 53051, 800-423-7906, FAX 414-255-7732 WANT 70 MAY A 9UISSIN0 0AMI7

Guess which rapid antibiotic test...

V is the only beta-lactam test that had no false positives—zero—in the NCIMS accepted selectivity* evaluation

^detects closest to safe level of any rapid test (based on dose response)

is recognized worldwide for reliability

^detects the broadest spectrum of antibiotics

^takes just 8 minutes to run

Need more clues?

The same system can run...

a 4 minute Alkaline Phosphatase test (PMO a 2 minute somatic cell screen approved) for pasteurization efficiency and the only approved tests for a single use, 45 second, self-contained ATP tetracyclines, chloramphenicol, and swab test to monitor cleanup operations sulfonamides.

If you're stiil stumped, maybe you shouid stop guessing.

Call us. 800 343-2170 617 322-1523 FAX 617 322-3141

* Selectivity is the number of positives reported when testing 60 blind replicates of antibiotic-free (negative) milk, and is required data on every set of instructions supplied by test kit manufacturers. National Conference of Interstate Milk Shippers (NCIMS) Appendix N program allows rejection of bulk milk when an approved test returns a second positive on retest.

lAMFES Sustaining Member See us at the 1996 lAMFES Annual Meeting, Booth No. 107 Reader Service No. 121

f.