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Supplement A, 2015 Volume 78 Pages 2-332 CODEN SupplementSupplement A, A, 201 20114 Supplement A, 2015 VolumeVolume 7 774 Volume 78 PagesPages ??-?? 1-236 Pages 2-332 CODEN:CODEN: JFPRDR JFPRDR 7 774 (Sup) (Sup)1-236?-??? (201 (2011)4) CODEN: JFPRDR 78 (Sup)2-332 (2015) ISSN:0362-028XISSN:0362-028X ISSN: 0362-028X IAFP2013-AbstractBook.indb 1 7/8/2013 1:11:07 PM ABSTRACTS This is a collection of the abstracts from IAFP 2015, held in Portland, Oregon. The Leading Food Safety Conference 6200 Aurora Avenue, Suite 200W Des Moines, IA 50322-2864 +1 800.369.6337 • +1 515-276-3344 WWW.FOODPROTECTION.ORG Fax: +1 515-276-8655 1249 Journal of Food Protectionh ISSN 0362-028X Official Publication Reg. U.S. Pat. Off. Vol. 78 SupplementJuly 2015 A No.2015 7 Monoclonal Antibodies to Lipopolysaccharide O Antigens of Enterohemorrhagic Escherichia coli Strains in Serogroups O26, O45, O103, O111, O121, and O145 Brian W. Brooks,* Cheryl L. Lutze-Wallace, Burton Blais, Martine Gauthier, and Myle`ne Descheˆnes ..................................................................... 1252 Inoculation Preparation Affects Survival of Salmonella enterica on Whole Black Peppercorns and Cumin Seeds Stored at Low Water Activity Lauren S. Bowman, Kim M. Waterman, Robert C. Williams, and Monica A. Ponder* . .................................................................................................. 1259 Preharvest Salmonella Detection forTable Evaluation of Freshof GroundContents Poultry Product Contamination Nicholas P. Evans,* Robert D. Evans, Jason Regalado, Joseph F. Sullivan, Vikrant Dutta, Francois Elvinger, and F. William Pierson . .................................................................................................. 1266 IvanEscherichia Parkin Lecture coli O157:H7 Abstract Outbreak ............................................................................................................................................ Associated with Restaurant Beef Grinding Lauren M. Torso,* Ronald E. 2 Voorhees, Stephen A. Forest, Andrew Z. Gordon, Sharon A. Silvestri, Bonnie Kissler, Jessica Schlackman, Carol H. JohnSandt, H. Paul Silliker Toma, Lecture Joel Bachert,Abstract Kristen ....................................................................................................................................... J. Mertz, and Lee H. Harrison . ......................................... 1272 3 Control of Salmonella Cross-Contamination between Green Round Tomatoes in a Model Flume System AbstractsScott Gereffi, Aswathy Sreedharan, and Keith R. Schneider* . .................................................. 1280 Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella Symposium ........................................................................................................................................................................... 5 spp., and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage Dike O. Ukuku,* Lihan Huang, and Christopher Sommers ............................................................................ 1288 Roundtable ............................................................................................................................................................................ 23 Determination of Sources of Escherichia coli on Beef by Multiple-Locus Variable-Number Tandem Repeat AnalysisTechnicalXianqin ................................................................................................................................................................................ Yang,* Frances Tran, Mohamed K. Youssef, and Colin O. Gill . ............................... 1296 27 Evaluation of Propidium Monoazide and Quantitative PCR To Quantify Viable Campylobacter jejuni Biofilm andPoster Planktonic ..................................................................................................................................................................................... Cells in Log Phase and in a Viable but Nonculturable State Brenda Magajna and 73 Heidi Schraft* ............................................................................................... 1303 Author and Presenter Index ............................................................................................................................................. 301 Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey Katherine M. DevelopingKosa,* Sheryl Scientist C. Cates, Competitors Samantha Bradley, .................................................................................................................................... Sandria Godwin, and Delores Chambers ............................. 1312 329 Characterization of Enterococci from Food and Food-Related Settings Vero´nica Soares-Santos, Anto´nio UndergraduateSalvador Barreto, Student and Teresa Competitors Semedo-Lemsaddek* ......................................................................................................................................................................................... 1320 331 Evaluation of Chitosan-Starch–Based Edible Coating To Improve the Shelf Life of Bod Ljong Cheese Jun Mei, Qizhen Guo, Yan Wu, and Yunfei Li* ..................................................................... 1327 Prevalence and Characterization of High Histamine–Producing Bacteria in Gulf of Mexico Fish Species Kristin Bjornsdottir-Butler,* John C. Bowers, and Ronald A. Benner, Jr. ......................................... 1335 Storage Time and Temperature Effects on Histamine Production in Tuna Salad Preparations Susan McCarthy,* Kirstin Bjornsdottir-Butler, and Ronald Benner, Jr. .................................................. 1343 Infestation and Quantification of Ochratoxigenic Fungi in Barley and Wheat Naturally Contaminated with Ochratoxin A Julie Kuruc, Justin Hegstad, Hyun Jung Lee, Kristin Simons, Dojin Ryu, and Charlene Wolf-Hall* . 1350 Research Notes Efficacy of Lytic Bacteriophage Preparation in Reducing Salmonella In Vitro, on Turkey Breast Cutlets, and on Ground Turkey C. S. Sharma,* J. Dhakal, and R. Nannapaneni . ......................................... 1357 Rapid Detection of Campylobacter jejuni, Campylobacter coli, and Campylobacter lari in Fresh Chicken Meat and By-Products in Bangkok, Thailand, Using Modified Multiplex PCR S. Saiyudthong, K. Phusri, and S. Buates* ..................................................................................................Journal of Food Protection Supplement 1363 1 * Asterisk indicates author for correspondence. 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. Journal of Food Protection food-78-07-toc.3d 11/6/15 04:23:17 1249 IVAN PARKIN LECTURE ABSTRACT HACCP: Seven Effective Principles for Every Reason, Season and ’Special Situation’ Rhona S. Applebaum The Coca-Cola Company Atlanta, GA, USA supporting, aligned, required conditions, practices, and any and all related programs and activities First, a few factoids to set the stage — necessary to work alongside a HACCP system, HACCP: The acronym for Hazard Analysis Critical including but not limited to the critical role of Control Points. prerequisite programs, operational prerequsite History: Developed by the National Advisory Com- programs and other analytical and/or controlling mittee on Microbiological Criteria for Foods (NACMCF). activities identified and now codified in the Food Pioneered by the Pillsbury Company, with cooperation Safety Modernization Act (FSMA). and participation from the National Aeronautic and • HACCP has been addressed in some way, shape Space Administration (NASA), Natick Laboratories of or form for at least five of the last 12 Ivan Parkin the U.S. Army, and U.S. Air Force Space Laboratory Lectures, and it will be addressed in a number of Project Group. sessions, panels, talks and posters during the An- Definition and Purpose: A management system nual Meeting. Consequently, for me to attempt to in which food safety is addressed through the analysis bring something new and insightful with regard to and control of biological, chemical, and physical haz- the classical use and deployment of HACCP would ards from raw material production, procurement and be missing a bigger opportunity. handling, to manufacturing, distribution and consump- During this presentation, I will offer different tion of the finished product (USFDA Nov. 26, 2014). perspectives on the use of HACCP with focus on its Principles: Seven (7), beginning with the perfor- application, utility and value to disciplines outside the mance of a hazard analysis… food safety realm. I intend to demonstrate, using two Application: Every segment of the food industry non-food safety examples, how I have applied the — from field to fork, seed to seat, grove to glass, farm HACCP approach and its seven principles to problem to table, etc., etc. mitigation and resolution. As Stephen Covey, in his This concludes the factoids on HACCP. However, bestseller Seven Habits of Highly Effective People before outlining the brief of what this presentation demonstrates how his seven principles are not limited intends to offer and why the focus on HACCP, it is im- exclusively to workplace, management, or leadership, portant to underscore what this presentation will not I will discuss how HACCP is a methodology, a tool, a address and why:
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