Food Protection Trends 2010-05: Vol 30 Iss 5

2010 | Vol. 30, No. 5 May ISSN:1541-9576 Periodicals 6200 Aurora Avenue ¢ Suite 200W Des Moines, lowa 50322-2864, USA Food Protection Trends

Science and N@WS from the international Association for Food Protection

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IAFP Exhibitor IAFP Gold Sustaining Member In collaboration with ILSI Europe, ebehhetbeiale melele STAY Worldwide the Society for Applied Microbiology and the World Health Organization. ore ore ar" tat With the technical cooperation of the 2 ini iil

~~=e ele Food and Agricultural Organization a iar i~~

~~of the United Nations.~~

~~Dublin, ireland 9-11 June 2010 IAFP’s Sixth European Symposium on Food Safety~~

~~The Symposium provides an excellent forum~~

~~to learn about the latest developments and~~

~~techniques in food science and food safety.~~

~~The mission of |AFP and purpose of the~~

~~Symposium European Symposium is to provide food safety~~

~~will be held at professionals worldwide with a forum to~~

~~University exchange information on protecting the food~~

~~College Dublin supply. Join us to learn from and network~~

~~with the many, recognised food safety experts~~

~~from Europe and around the world. Dublin, Ireland 9-11 June 2010 Programme information is available at: www.foodprotection.org~~

~~International Association for Food Protection,~~

~~Te. | a He elt TE ; : 6200 Aurora Avenue, Suite 200W Des Moines, lowa 50322-2864, USA + 1 515.276.3344 + 1 800.369.6337 + 1 515.276.8655 Fax International Association for Food Protection,~~

~~VOLUME 30, NO. 5~~

~~M ARTICLES~~

~~268 Use of Linear Models for Thermal Processing of Acidified Foods Frederick Breidt, K.P. Sandeep and Fletcher M. Arritt~~

Characterization of Multidrug-resistant Salmonella enterica subsp. enterica Serovar Typhimurium var. Copenhagen and Typhimurium Isolated from Feedlot Cattle Ebot S.Tabe, James Oloya, Dawn K. Doetkott and Margaret L. Khaitsa

~~M ASSOCIATION NEWS~~

~~261 Sustaining Members 264 Vickie’s View from Your President 266 Commentary from the Executive Director 286 New Members~~

~~M@ DEPARTMENTS~~

~~289 What’s Happening in Food Safety 293 Industry Products 312 Coming Events 314 Advertising Index~~

~~MEX TRAS~~

~~281 IAFP Secretary Announcement 282 Highlights from the Dubai International Food Safety Conference IAFP 2010 301 Preliminary Program 302 Ivan Parkin Lecture 303 john H. Silliker Lecture~~

304 Activities The publishers do not warrant, either 305 General Information expressly or by implication, the factual 306 = Exhibitors accuracy of the articles or descriptions 308 Workshops herein, nor do they so warrant any Journal of Food Protection Table of Contents views offered by the authors of said Audiovisual Library Order Form articles and descriptions. Booklet Order Form Membership Application

~~254 FOOD PROTECTION TRENDS | MAY 2010 CHROMagar™ Salmonella~~

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IAFP Exhibitor ete me Clo Tye llr (taal tg International Association for Food Protection. PROTECTIQN SCIENCE AND NEWS 6200 Aurora Avenue, Suite 200W FROM THE INTERNATIONAL ASSOCIATION FOR FOOD PROTECTION Des Moines, IA 50322-2864, USA Phone: +1 800.369.6337 * +1 515.276.3344 Food ProtectionTrends (ISSN- | 541-9576) is published monthly beginning Fax: +1 515.276.8655 with the January number by the International Association for Food Pro- E-mail: [email protected] tection, 6200 Aurora Avenue, Suite 200W, Des Moines, lowa 50322-2864, Web site: www.foodprotection.org USA. Each volume comprises |2 numbers. Printed by Heuss Printing, Inc., 911 N. Second Street,Ames, lowa 50010, USA. Periodical Postage paid FPT JOURNAL STAFF at Des Moines, lowa 50318 and additional entry offices. Manuscripts: Correspondence regarding manuscripts should be David W. Tharp, CAE: Executive Director addressed to Donna A. Bahun, Production Editor, International Associa- E-mail: [email protected] tion for Food Protection. Lisa K. Hovey, CAE: Managing Editor Copyright® 2010 by the International Association for Food Protection.No E-mail: |[email protected] part of the publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, including photocopy, record- Donna A. Bahun: Production Editor ing, or any information storage and retrieval system, except in limited E-mail: [email protected] quantitites for the non-commercial purposes of scientific or educational | advancement, without permission from the International Association for Pam J. Wanninger: Proofreader Food Protection Editorial office. | News Releases, Updates, Coming Events and Cover Photos: INTERNATIONAL ASSOCIATION FOR Correspondence for these materials should be sent to Donna A. Bahun, FOOD PROTECTION STAFF | Production Editor, International Association for Food Protection. | “Instructions for Authors” may be obtained from our Web site David W. Tharp, CAE: Executive Director | at www.foodprotection.org or from Donna A. Bahun, Production Editor, E-mail: [email protected] International Association for Food Protection. Orders for Reprints: All orders should be sent to Food Protection Trends, Lisa K. Hovey, CAE: Assistant Director Attention: Donna Bahun, International Association for Food Protection. E-mail: |[email protected] Note: Single copies of reprints are not available from this address; address Donna A. Bahun: Design and Layout single copy reprint requests to principal author. E-mail: [email protected] Reprint Permission: Questions regarding permission to reprint any portion of Food Protection Trends should be addressed to: Farrah L. Benge: Accounting Assistant Donna A. Bahun, Production Editor, International Association for Food E-mail: [email protected] Protection. Business Matters: Correspondence regarding business matters should Julie A. Cattanach: Membership Services be addressed to Lisa K. Hovey, Managing Editor, International Association E-mail: [email protected] for Food Protection. Donna Gronstal: Senior Accountant Membership Dues: Membership in the Association is available E-mail: [email protected] to individuals. Dues are based ona |2 month period. Food Protection Trends, Journal of Food Protection and JFP Online are optional Member benefits. Terri M. Haffner: Program Coordinator See the Membership form at the back of this issue for pricing information. E-mail: [email protected] Correspondence regarding changes of address and dues must be sent to Julie A. Cattanach, Membership Services, International Association for Karla K. Jordan: Order Processing Food Protection. E-mail: [email protected] Sustaining Membership: Three levels of sustaining membership are available to organizations. For more information, contact Julie A. Didi Loynachan: jFP Editorial Assistant Cattanach, Membership Services, International Association for Food E-mail: [email protected] Protection.

Susan A. Smith: Association Services Subscription Rates: Food Protection Trends is available by subscrip- E-mail: [email protected] | tion for $263.00 US, $278.00 Canada/Mexico, and $293.00 International. Single issues are available for $3 1.00 US and $40.00 all other countries. All Pam J. Wanninger: Proofreader | rates include shipping and handling. No cancellations accepted. For more | information contact JulieA.Cattanach,Membership Services, International | Association for Food Protection. ADVERTISING | Claims: Notice of failure to receive copies must be reported within David Larson 30 days domestic, 90 days outside US. Phone: +1 515.440.2810 | Postmaster: Send address changes to Food Protection Trends, 6200 Fax: +1 515.440.2809 | Aurora Avenue, Suite 200W, Des Moines, lowa 50322-2864, USA. E-mail: [email protected] | Food Protection Trends is printed on paper that meets the requirements | of ANSI/NISO 239.48-1992.

~~256 FOOD PROTECTION TRENDS | MAY 2010 3M Food Safety~~

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~~IAFP Exhibitor IAFP Gold Sustaining Member~~

~~MAY 2010 | FOOD PROTECTION TRENDS 257 International Association for FUTURE ANNUAL MEETINGS~~

~~EXECUTIVE BOARD~~

~~PRESIDENT, Vickie Lewandowski, M.S., Kraft Foods, | Kraft Court, Glenview, IL 60025-5066, USA; Phone: 847.646.6798; E-mail: viewandowski@ kraft.com~~

PANE ie 2OLO PRESIDENT-ELECT, Lee-Ann Jaykus, Ph.D., North Carolina State Univ- ersity, Dept. of Food Science, Schaub Hall, Room 339A, 400 Dan Allen Drive, Raleigh, NC 27695-7624, USA; Phone: 919.513.2074; E-mail: AUGUST i-—4 [email protected] Anaheim Convention Center | yiCE PRESIDENT, Isabel Walls, Ph.D., USDA-The National Inst- Anaheim, California itute of Food and Agriculture, 800 — 9th St. SW, Room 3423, Washington, D.C. 20024-2475, USA; Phone: 202.401.6357; E-mail: iwalls@ nifa.usda.gov

~~SECRETARY, Katherine M. J. Swanson, Ph.D., Ecolab, 655 Lone Oak ee WO) i Dr., Eagan, MN 55121-1649, USA; Phone: 651.795.5943; E-mail: katie. [email protected]~~

JULY 3!|-AUGUST 3 PAST PRESIDENT, J. Stan Bailey, Ph.D., bioMérieux, Inc., 1290 Creekshore Midwest Airlines Center Dr., Athens, GA 30606-6229, USA; Phone: 706.201.7564; E-mail: stan. : : ; [email protected] Milwaukee, Wisconsin Y@

~~AFFILIATE COUNCIL CHAIRPERSON, Dan Erickson, Harold Wainess & Associates, 2460 Ist Ave. E., North St. Paul, MN 55109-3243; Phone: 651.779.3700; E-mail: [email protected]~~

~~[AFP 2O12 EXECUTIVE DIRECTOR, David W. Tharp, CAE, 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864, USA; Phone: 515.276.3344; JULY 22—25 E-mail: [email protected]~~

Rhode Island Convention Center SCIENTIFIC EDITOR Providence, Rhode Island . 7 ; David A. Golden, Ph.D., University of Tennessee, Dept. of Food Science and Technology, 2605 River Dr., Knoxville, TN 37996-4591, USA; Phone: 865. 974.7247; E-mail: [email protected]

~~“The mission of the Association is to provide food safety | professionals worldwide with a forum to exchange information | on protecting tecti the food supply. p? | Associations ae~~

~~Make A Better World~~

~~258 FOOD PROTECTION TRENDS | MAY 2010 FPT EDITORIAL BOARD~~

JULIE A. ALBRECHT (12) Lincoln, NE ELIZABETH ANDRESS (11) Athens, GA KRISTINA BARLOW (12) Washington, D.C. SANDRA BASTIN (12) Lexington, KY MARK BERRANG (11) Athens, GA RENEE R. BOYER (10) Blacksburg, VA TOM G. BOUFFORD (10) Eagan, MN CHRISTINE BRUHN (12) SCOTT BURNETT (11) St. Paul, MN MARK W. CARTER (11) South Holland, IL BENJAMIN CHAPMAN (12) Raleigh, NC WARREN S. CLARK, JR. (10) Bloomingdale, IL ROCHELLE CLAVERO (11) Downers Grove, IL JULIAN M. COX (12) Sydney, NSW, Australia FAITH CRITZER (10) Knoxville, TN CATHERINE N. CUTTER (10) University Park, PA MICHELLE DANYLUK (11) Lake Alfred, FL JAMES S. DICKSON (10) Ames, lA FRANCISCO DIEZ-GONZALEZ (11) St. Paul, MN JOSEPH D. EIFERT (11) Blacksburg, VA PHYLLIS ENTIS (11) Stowe, VT DAVID GOMBAS (12) Washington, D.C. ROBERT B. GRAVANI (10) Ithaca, NY JUDY D. GREIG (11) Guelph, Ontario, Canada DALE GRINSTEAD (11) Sturtevant, WI JUDY HARRISON (11) Athens, GA JOHN HOLAH (12) Gloucestershire, United Kingdom SCOTT HOOD (10) Minneapolis, MN IAN JENSEN (10) North Sydney, NSW, Australia SOPHIA KATHARIOU (11) Raleigh, NC PATRICIA KENDALL (11) Fort Collins, CO KALMIA E. KNIEL (11) Newark, DE DENISE LINDSAY (11) Wits, South Africa SUSAN K. MCKNIGHT (11) RUTH L. PETRAN (10) KATHLEEN T. RAJKOWSKI (11) GLENNER M. RICHARDS (11) Springfield, MO JENNIFER K. RICHARDS (10) Knoxville, TN SARAH J. RISCH (11) East Lansing, MI ROBERT L. SANDERS (10) Pensacola, FL KYLE SASAHARA (10) JOE SEBRANEK (12) Ames, |A AMARAT H. SIMONNE (11) Gainesville, FL O. PETER SNYDER (10) St. Paul, MN JOHN N. SOFOS (11) Ft. Collins, CO KELLY A. STEVENS (11) Golden Valley, MN T. MATTHEW TAYLOR (10) College Station, TX LEO TIMMS (12) Ames, IA ANN WILCOCK (12) Guelph, ON, Canada

~~MAY 2010 | FOOD PROTECTION TRENDS 259 There are MORE THAN 3,400 reasons for your organization to join IAFP asa SUSTAINING MEMBER~~

~~MOE CL _ eaagitantiine whch cel aaTeMYZ- Ta COle MTU Liat ia) al aut MANCHU Membership progr available to organization yours. MEMBERS~~

~~3M Food Safety ECOLAB Ecolab Inc. St. Paul, MN St. Paul, MN www.3m.com www.ecolab.com~~

~~NS Applied Se 2 Biosystems ; Applied Biosystems Kellogg Company Foster City, CA Uelloggs Battle Creek, MI www.appliedbiosystems.com www.kellogg.com~~

~~BD Diagnostics @ Kraft Foods _ Kraft foods «7 BD Sparks, MD Glenview, IL www.bd.com www.kraftfoods.com~~

~~bioMérieux, Inc. ES Maple Leaf Foods~~

~~BIiIOMERIEUX Hazelwood, MO Toronto, Ontario, Canada NDUSTRY Gea www.biomerieux.com www.mapleleaf.com~~

~~EYRE a BIO-RAD Bio-Rad Laboratories aX Nestlé Nestle USA, Inc. Hercules, CA Glendale, CA Good Food, Good Life www.biorad.com www.nestlie.com~~

~~Cargill $s PepsiCo Cargill Minneapolis, MN PEPSICO Chicago, IL www.cargill.com www.pepsico.com~~

~~The C&tbela Company The Coca-Cola Company SGS North America Atlanta, GA SGS Fairfield, Nj www.thecoca-colacompany.com WWW.US.SZS.cCOmMm~~

~~ConAgra ConAgra Foods, Inc. Silliker Inc. Foods Omaha, NE Homewood, IL www.conagrafoods.com www.silliker.com~~

~~DuPont Qualicon VLM Food Trading Wilmington, DE vim™ International Inc. www.dupont.com Kirkland, Quebec, Canada www.vimtrading.com~~

~~(Continued on next page)~~

~~MAY 2010 | FOOD PROTECTION TRENDS 261 MEMBERS~~

~~SILVER con~~

~~AEGIS Food Testing Laboratories JohnsonDiversey ™% JohnsonDiversey North Sioux City, SD Sharonville, OH Food Testing Laboratones www.aegisfoodiabs.com www.johnsondiversey.com~~

AIV Microbiology & Food Safety MATRIX MicroScience, Inc. AY Consultants, LLC MATRIX Golden, CO Microbiology & Food Safety CONSULTANTS, LLC Hawthorn Woods, IL www.matrixmsci.com www.aivfoodsafety.com Orkin Commercial Services CHEMSTAR Chemstar Corporation > Atlanta, GA Lithia Springs, GA COMMERCIAL SERVICES. www.OrkinCommercial.com www.chemstarcorp.com la Quality Flow Inc. se | Dubai Municipality Northbrook, IL Dubai, United Arab Emirates X www.qualityflow.com NY DUBAI MUNICIPALITY www.dm.gov.ae SUPERVALU Supervalu F & H Food Equipment Co. Eden Prairie, MN Springfield, MO www.supervalu.com www.fhfoodequipment.com Weber Scientific AESNS Food Safety Net Services, Ltd. Ww Hamilton, Nj Fd See Serves San Antonio, TX www.weberscientific.com www.food-safetynet.com

~~SUSTAINING~~

~~3-A Sanitary Standards, Inc., BioControl Systems, Inc., Bellevue, De Wafelbakkers, North Little Rock, McLean, VA; www.3-a.org WA; www.biocontrolsys.com AR; www.dewafelbakkers.com~~

Abbott Nutrition, Columbus, OH; Biolog, Inc., Hayward, CA; Decagon Devices, Inc., Pullman, www.abbottnutrition.com www.biolog.com WA; www.decagon.com ABC Research Corporation, Burger King Corp., Miami, FL; Deibel Laboratories, Inc., Gainesville, FL; www.abcr.com www.burgerking.com Lincolnwood, IL; www.deibellabs.com Advanced Instruments, Inc., Charm Sciences, Inc., Lawrence, DeLaval Cleaning Solutions, Norwood, MA; www.aicompanies.com MA; www.charm.com Kansas City, MO; www.delaval.com AEMTEK, Inc., Fremont, CA; Chemir Analytical Services, Maryland Delhaize Group, Brussels, Belgium; www.aemtek.com Heights, MO; www.chemir.com www.delhaizegroup.com ASI Food Safety Consultants, Inc., Chestnut Labs, Springfield, MO; St. Louis, MO; www.asifood.com www.chestnutlabs.com DNY, Orland Park, IL; www.dnvcert.com Bentley Instruments, Inc., Chaska, DARDEN Restaurants, Inc., Orlando, | DonLevy Laboratories, Crown Point, MN; www.bentleyinstruments.com FL; www.darden.com IN; www.donlevylab.com

~~262 FOOD PROTECTION TRENDS | MAY 2010 MEMBERS~~

~~SUSTAINING~~

~~DQCI Services, Mounds View, MN; Lester Schwab Katz & Dwyer, LLP; Q Laboratories, Inc., Cincinnati, www.dqci.com Short Hills, NJ; www.lskdnylaw.com OH; www.qlaboratories.com~~

~~Electrol Specialties Co., South Beloit, Malt-O-Meal Company, Northfield, R&F Laboratories, Downers Grove, IL; www.esc4cip.com MN; www.malt-o-meal.com IL; www.rf-labs.com~~

Elena’s, Auburn, Hills, MI; Margaritaville Enterprises, LLC, Randolph Associates, Birmingham, www.elenas.com Orlando, FL; www.margaritaville.com AL; www.raiconsult.com Michelson Laboratories, Inc., Fisher Scientific, Pittsburgh, PA; REMEL, Inc., Lenexa, KS; Commerce, CA; www.michelsonlab.com www.fishersci.com www.remel.com Michigan State University-ProMS Food Directorate, Health Canada, in Food Safety, East Lansing, MI; Rochester Midland Corporation, Ottawa, Ontario, Canada; Rochester, NY; www.rochestermidland. www.msu.edu www.hc-sc.gc.ca com Microbial-Vac Systems, Inc., Bluffdale, Food Lion, LLC, Salisbury, NC; UT; www.m-vac.com rtech™ laboratories, St. Paul, MN; www.foodlion.com www.rtechlabs.com MicroBioLogics, Inc., St. Cloud, MN; Food Research Institute, University www.microbiologics.com SDIX, Newark, DE; www.sdix.com of Wisconsin—Madison Madison, W/1; www.wisc.edu/fri/ Microbiology International, Frederick, Seiberling Associates, Inc., Dublin, MD; www.800ezmicro.com OH; www.seiberling.com Grocery Manufacturers Association, Washington, D.C.; www.gmaonline.org Micro-Smedt, Herentals, Belgium; Siemens Building Technologies, www.micro-smedt.be Inc., Buffalo Grove, IL; www.building- Hardy Diagnostics, Santa Maria, CA; technologies.usa.siemens.com www.hardydiagnostics.com Nasco International, Inc., Fort Atkinson, WI; www.enasco.com Sodexo, Gaithersburg, MD; www. HiMedia Laboratories Pvt. sodexousa.com Limited, Mumbai, Maharashtra, India; The National Food Laboratory, Inc., Dublin, CA; www.thenfl.com www.himedialabs.com The Steritech Group, Inc., IBA Inc., Millbury, MA; 508.865.691 | Nelson-Jameson, Inc., Marshfield, Charlotte, NC; www.steritech.com WI; www.nelsonjameson.com Idaho Technology, Inc., Salt Lake City, Texas A&M University—Center UT; www.idahotech.com Neogen Corporation, Lansing, Ml; for Food Safety, College Station, TX; www.neogen.com www.tamu.edu IDEXX Laboratories, Westbrook, ME; www.idexx.com NSF International, Ann Arbor, MI; ThermoDrive LLC, Grand Rapids, MI; www.nsf.com www.thermodrivellc.com IEH Laboratories & Consulting Group, Lake Forest Park, WA; www. OpGen, Gaithersburg, MD; www.opgen. United Fresh Produce Association, iehinc.com com Washington, D.C.; www.unitedfresh.org Oxoid Canada, Nepean, Ontario, International Dairy Foods Walmart, Bentonville, AR; www. Canada; www.oxoid.com Association, Washington, D.C.; walmart.com www.idfa.org Penn State University, University Walt Disney World Company, Park, PA; www.psu.edu lowa State University Food Lake Buena Vista, FL; www.disney.com Microbiology Group, Ames, IA; Process Tek, Des Plaines, IL; Wegmans Food Markets, Inc., www.iastate.edu www.processtek.net Rochester, NY; www.wegmans.com The Kroger Co., Cincinnati, OH; Publix Super Markets, Inc., www.kroger.com Lakeland, FL; www.publix.com WTI, Inc., Jefferson, GA; www.wtiinc.com

~~MAY 2010 | FOOD PROTECTION TRENDS 263 eR tee FROM YOUR PRESIDENT~~

reetings to All! Spring has your congratulations to him! At this certainly sprung here in Illinois! time we also extend a huge thank you In fact, | am sitting outside as to Maria Teresa Destro for her | write this column, enjoying the first commitment to our Association as 70+ degree day we have had since exemplified by her willingness to be September. The arrival of spring brings a candidate in the election. | would a lot of changes, new things and new also like to thank all of our committed events. My family and | recently attended members who took the time to a spring festival at the boys’ school. participate in the election by voting! One of the organized events was “The Spring also reveals the result of the Cake Walk.” The premise of the game efforts of many of our members’ hard is the same as musical chairs; there is a work, those who took the time to circle of spots, with one spot less than coordinate award nominations, those the number of walkers. When the music who wrote letters of support for a starts, the children walk around in a nominee and those who served as circle; when the music stops everyone jurors, on award committees. | am stops, hopefully on a spot. The child By VICKIE LEWANDOWSKI pleased to be able to report that this without a spot to stand on is out of PRESIDENT year we had a nomination for every the game. The game continues until award! Thanks to all of you who there is one child left, the winner of a “Your participation recognized your colleagues. The award sugary sweet cake! As you can imagine, winners will be announced soon. with a prize like that on the line all of and support of Each spring we also have the honor the children were desperate to be the of awarding Student Travel Scholar- last standing. As the game neared the the Foundation ships. Please join us in congratulating end there was a lot of fast walking, these scholarship recipients: pushing, a little shoving and the like will enable [AFP Abel Atukwase, Makerere going on. In the end, neither of my boys University, Uganda won a cake but walked away with a to continue to Mary Pia Cuervo, Texas A&M, few bruises to show for their efforts! USA As | watched this event it reminded me achieve its Mission” Vania Ferreira, Portuguese alot of the IAFP SilentAuction held each Catholic University, Portugal year at the Annual Meeting. More than once I’ve walked away empty handed Clyde Manuel, Colorado State with only bruises to show for my efforts! University, USA There really is nothing “silent” about Csaba Nemeth, University of the event and it is more like a sporting Budapest, Hungary event than an auction. | truly look for- IAFP office; Susan Smith and Terri Haffner. Anh Linh Nguyen, University ward to the Silent Auction every year, Susan is replacing Lani and is already hard of New South Wales, Australia the items and the mad rush as the clock at work supporting the affiliate needs. Iryna Sybirtseva, North Caro- winds down. The last 15 seconds are Terri has moved into Tamara’s position lina State University, USA analogous to only one spot being left and has jumped in right where Tamara Duygu Tosun, Ege University, in the cake walk event! left off in organizing the European Turkey For IAFP the arrival of spring Symposium happening June 2010 in The Student Travel Scholarships brings about an abundance of new Dublin as well as working non-stop on are funded from the [AFP Foundation. news! The IAFP staff recently said the Annual Meeting to be held August The Foundation also supports the lvan tearful goodbyes to two coworkers; 2010 in Anaheim. We wish Tamara Parkin Lecture, the John H. Silliker Lani McDonald and Tamara Ford. Both and Lani the best and enthusiastically Lecture, Annual Meeting speaker Lani and Tamara have left IAFP for welcome Susan and Terri! travel support, the Developing Scientist moves out-of-state to pursue other With spring comes the Secretary Competition and shipment of JFP and opportunities. At the same time, the staff election results. Don Schaffner is our FPT journals to developing countries has welcomed two new people to the new incoming Secretary; please extend through FAO. The Foundation is

264 FOOD PROTECTION TRENDS | MAY 2010 currently funded through contribut- You can contribute to the IAFP Why not donate that money directly ions from corporations and Foundations’ Silent Auction today instead? Go for it! You can easily individuals. by contacting Donna Gronstal via make an individual general donation. A large portion of the support E-mail (dgronstal@foodprotection. In addition to making a general is provided from the Sustaining org) or phone (+1 515.276.3344 or donation, IAFP is pleased to now Membership of IAFP. The Sustaining +1 800.369.6337). The items in past be able to offer our supporters Membership Program is a unique auctions have ranged from t-shirts to the ability to make a donation as a way for organizations to partner jewelry to an antique microscope, with a Tribute or a Memorial Donation with the Association. There lot of wine and food in between! Follow- instead! If the donation is a are three levels of Sustaining ing is a sample of items donated last Tribute or Memorial, there is an Membership: Gold ($5,000/year), year: option to send a card. For more information, contact David Tharp Silver ($2,500/year) and Sustain- 3M Food Safety Gift Box via E-mail (dtharp@foodprotection. ing ($750/year). We currently have “Taste of Chicago” Gift Cert- org) or phone (+1 515.276.3344 or 18 Gold memberships, 12 Silver ificates +1 800.369.6337). memberships and 75 Sustaining “Experience Atlanta” Gift Basket memberships. Sustaining Members In addition to the Silent Auction, Rosemary's Garden Bath & Body receive all the benefits of Association each year at the Annual Meeting there Products Membership plus discounts on is also a special fundraising event for 2010 Annual Meeting Reg- the Foundation. This year we will advertising and exhibit space, istration be incorporating the Foundation depending on their level of support. Jimmy Buffet Autographed fundraising event with the golf outing. Members can designate an individual Album We are looking for sponsorship in the or individuals, depending on level, Cultured Freshwater Pearl form of money and or prizes for this from within their organization to Necklace w/Sapphire and Silver event. This is a great opportunity for receive all the benefits of IAFP Clasp a company or organization. There are membership. For more information, JFP On-A-Stick (Back Issues) 18 holes available to sponsor, various please go to the IAFP Web site Y'all Come Eat — Signed by Paula contests (closest to the pin, longest at http:/www.foodprotection.org/ Deen putt, longest drive, etc.). This is IAFP’s membership/types-of-membership/ Author Signed Scientific Text first time holding this event as a sustaining/. Books fundraiser and we need your help to Support from individuals is also 10 Ib Nestle Crunch Bar make this a fun and successful event. crucial to the Foundation. Contri- Any and all ideas are welcomed. Please butions, big or small, make a positive Be sure to stop by the Silent reach out to me or the IAFP staff impact on the Fund and subsequently Auction at the Anaheim meeting and with your ideas. Your participation an impact on the programs let the bidding begin! and support of the Foundation will it supports. One of the easiest Of course there are some who enable IAFP to continue to achieve and most fun ways to make share the philosophy of Steven Spielberg its Mission; to provide food safety an individual contribution is by (American Film director and producer), professionals worldwide with a forum donating an item to the Silent “Why pay a dollar for a bookmark? to exchange information on protecting Auction. That's right, proceeds from Why not use the dollar for a book- the food supply. As always, you the “brutal” event | referred to mark?" Why buy an item for the Silent can reach me directly by E-mail at earlier goes to the IAFP Foundation. Auction to support the Foundation? [email protected].

MAY 2010 | FOOD PROTECTION TRENDS 265 any times | am asked At the point where the Board how IAFP decides on develops a list of cities, IAFP our meeting locations, staff then conducts a search whether it be Annual Meeting, of facilities in those cities and our European Symposium or arrives at viable options for the International Symposium. It the Board to consider. After this might be good to review our Board discussion and arriving at procedures to familiarize you a more defined direction, staff with our selection process. continues to focus in on a For the IAFP Annual Meeting, specific city or facility to arrive we are normally working on site at contractual agreements. It is selection four to five years in advance a long process, but one that has of the actual meeting taking place. proven to provide a good variety of We have found that this ensures facilities in many interesting cities our ability to find locations that around North America. We are By DAVID W. THARP, CAE match well with the needs of our fortunate to be of a size where we EXECUTIVE DIRECTOR meetings and attendees. For instance, have many options for facilities to at the current time we are working accommodate our Annual Meeting to finalize contracts for IAFP needs. Although we have outgrown 2014 and have begun the city select- “We feel our most single facility properties, we ions for [AFP 2015. have found many new opportunities We begin the selection process Annual Meeting with a Board review of where that offer new areas to explore! we have been (prior meeting attendees are able For our European Symposium, locations) and where we will be we rely on the organizing committee meeting in the upcoming years. to experience new to give us direction on where to By looking at those locations, we cities and exciting establish our meeting site. In years can then assess if there is an area past, we held this symposium during of the country that we have not properties each the fourth quarter of the year and recently held a meeting or do that was somewhat limiting on not have plans to hold a meeting and every year” acceptable locations. This year, we in for a number of years. Our moved the symposium to June and “unwritten rule” is to not return to will hold the event in Dublin. In the same city or state for a |0-year the future, we hope to be able to period. We also avoid returning establish at least a two-year list of to the same facilities within a city future locations but at present, we where we have previously met. By are still planning one-year at a time adhering to these “guidelines,” we in Europe. feel our Annual Meeting attendees We have seen an increased are able to experience new cities and interest in the European Sympos- exciting properties each and every year. be stated that IAFP avoids holding ium and have worked to spread the Once a review of our past and successive meetings in the same news about IAFP’s efforts in Europe. near future locations is completed, geographic region. For instance, If you have colleagues in Europe who we can then properly look to we do not want to hold a meeting could participate we hope you will the future. In an Executive Board in Orlando followed by a meeting encourage their active involvement discussion, regions of the country in Atlanta. It is our preference in IAFP’s European Symposium. This are discussed and advantages of each to move it around the country to can help to further their contact list are addressed. The Board ends their allow for variety and ease of access within Europe and beyond. discussion with a short list of cities for Members around North America To conclude, let me review to be considered. It should also and the world. our International Symposium and

266 FOOD PROTECTION TRENDS | MAY 2010 how it is developed. Currently, we Both the Campinas and Seoul a symposium in Latin America are working on the Third Inter- Symposia were very successful every other year, then holding the national Symposium on Food Safety and helped to bring IAFP’s spirit alternating year in another region of to be held September 21-24 in of providing food safety professionals the world. We anticipate being able Bogota, Colombia. This International worldwide with a forum to exchange to grow our international participat- Symposia and our past symposia information on protecting the food ion around the globe by becoming held in Seoul, Korea and Campinas, supply to those countries. We look more and more visible in areas where Brazil have been fully organized with forward to the unique opportunit- |AFP Affiliate organizations reside. the direct assistance of our Affiliate ies presented by the upcoming Should you have any questions organizations in these countries. They Bogota Symposium and hope to see about IAFP’s meeting structure, establish the program, the facilities, many new and current [AFP Members feel free to contact me through location and contract for all services. this September! the IAFP office. We look forward We have found this to be the best To date, our efforts with the to the opportunity to welcome process to follow since they know the International Symposia have been you to one or more of |AFP’s meetings local business practices and customs. organized around the goal of holding in the future!

~~IAFP’s New Professional Development Groups holding organizational meetings at [AFP 2010~~

~~Food Defense Packaging Pre-Harvest Food Safety Young Professionals~~

~~For a complete committee International Association for meeting schedule, go to our Web site at www.foodprotection.org Food Protection.~~

MAY 2010 | FOOD PROTECTION TRENDS 267 Food Protection Trends, Vol. 30, No. 5, Pages 268-2 72 7 International Association for Copyright® 2010, International Association for Food Protection Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864

~~Use of Linear Models for Thermal Processing of Acidified Foods~~

FREDERICK BREIDT,' K.P. SANDEEP? and FLETCHER M. ARRITT*? 'USDA/ARS, 322 Schaub Hall, North Carolina State University, Raleigh, NC 27603-7624, USA; 2Dept. of Food, Bioprocessing, and Nutrition Sciences, 129 Schaub Hall, North Carolina State University, Raleigh, NC 27695-7624, USA

ingredients. Acidified foods include most ABSTRACT fresh pack cucumber pickle and pepper products. Acidified vegetable products with a pH above 3.3 must be Fermented cucumber pickles are heat processed to assure the destruction of Escherichia coli primarily sold to customers who pur- O157:H7, Salmonella enterica, Listeria monocytogenes, and other chase hamburger dill pickle slices on a pathogenic bacteria that might be present in the product. wholesale basis. Fermented pickles are excluded from regulation in 21 CFR part Recently, the Food and Drug Administration has required that 114 because a variety of antimicrobial linear models for heat process data be used with electronic metabolites (such as organic aids, perox- process filing forms. Existing recommendations for heat ides, antimicrobial peptides) that elimi- processing acidified vegetables are based on non-linear (Weibull nate vegetative pathogens are produced and exponential decay) models.We report here the parameters during fermentation (5). The retail mar- for a linear model that meets or exceeds the established heat ket, however, is dominated by acidified shelf stable pickled vegetables (fresh pack processing conditions needed to assure safety. products), including cucumber pickles, peppers and other vegetables. Acetic acid is commonly used as the primary acidulent in these products. The pH of INTRODUCTION ing that spores of Clostridium botulinum acidified cucumber pickles is typically will not germinate and produce neuro- between 3.4 and 4.1. At this pH, the sur- Acid and acidified foods are partial- toxin at or below pH 4.6 (6). Acid foods vival of acid resistant bacterial pathogens ly defined in the Code of Federal Regula- include, among other things, fermented (Escherichia coli O157:H7, Salmonella tions as foods having a final equilibrium vegetables such as cucumber pickles or enterica, and Listeria monocytogenes) that pH at or below 4.6 (21 CFR part 114), sauerkraut, which naturally have a pH may be present on fresh vegetables is a with a water activity of 0.85 or greater. below 4.6. Acidified foods achieve pH concern. While these pathogens do not Fermented and refrigerated products 4.6 or lower by the addition of an acidu- grow in acidified vegetables, they may are excluded from this regulation. The lent (typically acetic acid) or acid food survive long enough to cause disease (2). pH 4.6 value was based on data show-

~~A peer-reviewed article~~

~~“Author for correspondence: Phone: 919.513.0176; Fax: 919.515.7124 E-mail: [email protected]~~

268 FOOD PROTECTION TRENDS | MAY 2010 model, because, in some cases, non-lin- TABLE |. D values from TDT data ear kinetics were observed for the thermal destruction of the E. coli O157:H7, Temp (°C) R? D value? Salmonella, and Listeria strains used in the study. For required process filing 50 0.96 17.65 (0.91) forms, FDA has recently requested that 0.94 12.58 (0.68) a linear model be used for the thermal destruction of vegetative pathogens. The 0.86 7.34 (0.70) use of linear model parameters (Z and F- 0.90 4.31 (0.45) values, reference temperature, and a least sterilizing value) allows a comparison of 0.98 1.37 (0.034) processes for both low acid canned food 0.97 0.58 (0.023) processes and acidified foods. There are some differences, how- *One log reduction time (min.); standa rd error for each value is shown ever, between the methods for processing in parentheses. low acid canned foods and acidified pick-

led vegetable products. In heat processed acidified foods, spores are not inactivated. Pathogenic spore outgrowth is prevented TABLE 2. Zand F Values by maintaining the pH at or below 4.6. The objective in heat processing acidified foods is to eliminate vegetative cells Model? Z val ue (°F) Ee 160 of microbial pathogens and spoilage mi- Exp. Decay (5SE) 19.50 1.20 croorganisms capable of surviv ing in the product. A five log reduction in F. coli Exp. Decay 15.70 0.34 O157:H7 cell numbers is sufficient for assuring safety of acidified foods, simi Five D Model 11.98 0.08 lar to the juice HACCP regulations (21 One D Model 11.98 0.02 CFR part 120). Another difference be tween low acid canned foods and acidi *Models as described in the text: Exp. Decay (5SE), exponential decay fied foods is that most acidified foods are model with five times the standard error added; Exp. Decay, exponential heat processed in multi-stage pasteurizers decay model; Five D Model, linear model based on a five log reduction; that have several different temperatures, One D Model, linear model based on a one log reduction. unlike a sealed retort with a fixed tem-

perature. Most processors remove jars °F .o: Fime in minutes (F value) needed to achieve the predicted reduct- from pasteurizet segments and manu- ion in cell numbers at a reference tem perature of 160°F. ally determine the internal temperature to confirm that the appropriate center temperature for a given process has been The infectious dose for E. coli O0157:H7 assure safety (3). E. coli 0157:H7 has achieved. The time-temperature condi may be as low as one to ten cells. For this been found to be the most acid resistant tions needed for a five log reduction in reason, acidified vegetables must be pro- pathogen of concern for these prod- bacterial pathogens occur within an in cessed to assure a five log reduction in ucts (3). To achieve a five log reduction ternal segment of the pasteurizer, after acid resistant pathogenic bacteria. at 77°F (25°C), a holding time of 48 the containers have been pre-heated. The details of the processes that are hours is needed. However, at 50°} lo meet published safe processing needed to assure safety of acidified veg- (10°C), a holding time of six days is conditions (4) and allow electronic fil etables are included in process filings, required for a five log reduction. Inter- ing of acidified food processes, a new which manufacturers file with the Food estingly, L. monocytogenes, a psychrotro- linear model is needed. We describe a and Drug Administration (FDA). There phic organism, which can grow at linear model that meets OF exceeds the are two kinds of processes that have been refrigeration temperatures at neutral published times and temperatures re- shown to assure a five log reduction in pH, does not survive as well as F. coli quired for achieving a five log reduction acid resistant pathogens. The acid pres- O157:H7 under similar cold and acidic of E. coli O157:H7 and other vegetative ent in some products may be sufficient to conditions (3). pathogens that may be present in acidi- assure a five log reduction in numbers of For products with a pH above 3.3, fied vegetable products. acid resistant pathogens. For this reason, heat processes needed to assure a five log products with acetic acid as the primary reduction in vegetative bacterial patho- MATERIALS AND METHODS acidulent and a pH below 3.3 do not gens in acidified vegetable products have require a heat process, but do require a been published (4). The processing con- Modeling of microbial heat kill temperature dependent holding time to ditions were determined using a Weibull data was based on the F-value method

MAY 2010 | FOOD PROTECTION TRENDS 269 FIGURE |. D values for existing TDT data. Temperatures for each data set are (1), and the D and Z values were de- shown on the graph in °C. Data for three replicates at the indicated times for 50°C termined by two approaches. The first (122°F, octagons), 52°C (126°F triangles), 54°C (129°F squares), 56°C (133°F circles), approach was to develop a linear model 58°F (136°F, diamonds), and 60°C (140°F, inverted triangles) are shown. Regression lines based on the published five log reduction for each data set are shown next to the corresponding temperature number. times that were originally determined by a non-linear (Weibull) model (4). A log-linear transformation of the published five log reduction times (generated by use of the Weibull model) was plotted against temperature. Linear regression was then carried out to determine a Z value from the slope of the regression line. In the second approach, the existing thermal death time (TDT) raw data (4) was re-examined using a linear model instead of a Weibull model. Linear regression of log, surviving cells vs. time, and log D values vs. temperature, to determine D and Z values (respectively), was carried out. All (log,,CFU/ml) Survivors regression calculations were performed with SigmaPlot software (Version 10.0, Systat Software, Inc, Chicago IL). For 20 30 40 #50 both methods, 160°F was chosen as a reference temperature. Time (hours) RESULTS

The D values for a temperature range of 50°C (122°F) to 60°C (140°F) were generated by use of a linear mod- FIGURE 2. Processing times based on three different models. The triangles represent the log,, of the D values determined for the linear model as described in the text. el with the existing TDT data (Fig. 1). The squares represent the published Weibull five log reduction data with five times the Based on these D values (Table 1), a Z standard error added. The regression lines are as follows: dotted line, from the one log value of 11.98°F was determined for reduction values (triangles); solid black line, five log reduction times; dashed black line, E. coli O157:H7. For a reference tem- exponential decay model with five times the standard error added. perature of 160°, a processing time of 0.016 min. was determined for the linear model (Fig. 2). The five log reduction line from these data has the same slope and Z value, but the processing time at the reference temperature of 160°F was 0.08 min (Table 2). The R? value for the log-linear regression to determine the Z value was 0.96 (Fig.2). Linear model from Previously, Breidt et al. (4) used a Exponential Decay Curve (3) Weibull model and a exponential decay 5D Linear function to predict five log reduction min) (log,, Time times. The predicted values from an 1D linear exponential decay model were used to determine safe processing times for tem- 130 135 peratures between 160°F and 180°F (4). Temperature (°F) Recommendations for safe processing times for industry included the addition of five times the standard error to the predicted processing times. From these data, a linear model was used to fit the predicted values from the exponential decay model by taking the log, of the predicted

~~270 FOOD PROTECTION TRENDS | MAY 2010 TABLE 3. Recommended heat processing time/temperature combinations for a 5-log reduction in bacterial pathogens for acidified products with a pH of 4.1 or below~~

~~Time (min.) Temp (°F) Time (min.)~~

~~12.7 16] II 11.3 162 0.9 10.1 163 0.8 8.9 164 0.7 7.9 165 0.7 7.1 166 0.6 6.3 167 0.5 5.6 168 0.5 49 169 0.4 44 170 0.4 3.9 17| 0.3 3.5 172 0.3 3.1 173 0.3 2.7 174 0.2 2.4 175 0.2~~

~~2.2 176 0.2 1.9 177 0.2 1.7 178 0.1 1.5 179 0.1 1.4 180 0.1 1.2 18] 0.1~~

curve (Fig. 2). The Z values determined mal processes for a wide variety of food processing time-temperature conditions for each model are shown in Table 2. products. The original data used to (Table 3 are well below the times and

The recommended C ime-tem perat ure generate the published five log reduc- temperatures used for many commer- processing conditions from the log-linear tion times for Salmonella, Listeria, and cial processes for shelf stable acidified

transform of the exponential decay data E. coli O157:H7 included non-linear foods. For example, a processing tem- are shown in Table 3. The Z value for heat killing curves. Fitting the non-linear perature of 165°F (74°C) for 15 min. these data was 19.5°F with an F value curves with a linear model resulted in sig- was recommended by Monroe et al. of 1.2 min. at a reference temperature of nificant under-processing, compared to for fresh-pack dill pickles for microbial 160°F. the published five log reduction times. stability and quality factors, including An alternate approach, using a lin- the inactivation of softening enzymes. ear approximation of the existing five [ypical industry practices therefore have DISCUSSION log reduction values generated from a a large margin of safety. The linear mod- Recently, FDA has returned pro- non-linear (Weibull) model, resulted in el described here predicts the minimum cess filings because of a lack of a Z, a model that would assure safety, based times and temperatures needed for safe- F and least sterilizing value as well as on the published data. This model ty, in terms of the destruction of F. coli a reference temperature on the filing has an F value of 1.2 min., a Z value O157:H7, Salmonella, and Listeria, and forms. Linear kinetic parameters were of 19.5°F, and a reference temperature can be used with either FDA electronic desired for comparison with other ther- of 160°F (Table 2). These conservative or paper filing forms.

MAY 2010 | FOOD PROTECTION TRENDS 271 ACKNOWLEDGMENTS . Breidt, F. 2005. Safety of minimally 5. DeVuyst, L., and E. J. Vandamme. processed, acidified, and fermented 1994. Antimicrobial potential of The authors acknowledge the fol- vegetable products, p. 313-338. lactic acid bacteria, pp. 91-142. In lowing persons for helpful discussions In G. M. Sapers, J. R. Gorney, and bacteriocins of lactic acid bacteria. relating to this work: Dr. Roger F. A. E. Yousef (eds.), Microbiology of Blackie Academic and Professional, McFeeters, USDA/ARS, Raleigh, NC; fruits and vegetables. CRC Taylor & London, UK. Mr. Mike Wuller, Dalton’s Best Maid, Francis, Boca Raton, FL. . Ito, K.A., J. K. Chen, PA. Lerke, Fort Worth, TX; Mr. Jim Cook, M. A. . Breidt, F., J. Hayes, and R. F. M. L. Seeger, and J. A. Unverferth. Gedney Co., Chaska, MN. This work McFeeters. 2007. Determination 1976. Effect of acid and salt con- was supported in part by a grant from of 5-log reduction times for food centration in fresh-pack pickles on the growth of Clostridium botulinum the Pickle Packers International Inc. pathogens in acidified cucumbers spores. Appl. Environ. Microbiol. during storage at 10 and 25 degrees 32:121-124. J. Food Prot. 70:2638-2641. REFERENCES . Monroe, R. J., J. L. Etchells, J. C. . Breidt, F, J. S. Hayes, J.A. Osborne, Pacilio, A. F. Borg, D. H. Wallace, 1. Ball,C.O.,and F.C.W. Olsen. 1957. and R. F. McFeeters. 2005. Deter- M. P. Rogers, L. J. Turney, and E. S. Sterilization in food technology; mination of 5-log pathogen reduct- Schoene. 1969. Influence of vari- theory, practice, and calculations, ion times for heat-processed, acid- ous acidities and pasteurizing tem- Ist ed. McGraw-Hill Book Co., ified vegetable brines. J. Food Prot. peratures on the keeping quality of New York. 68:305-310. fresh-pack dill pickles. Food Technol. 23:7 1-77.

~~Congratulations. -~~

In March 2010, the International Association for Food Protection participated at the 2010 Food Safety Education Conference in Atlanta, Georgia. While exhibiting, we offered a free drawing for a one-year membership with our association. We are pleased to announce the following winner of the drawing:

~~Dr. Mercedes E. Erazo HACCP Consulting Group, L.L.C. Canton, Georgia~~

272 FOOD PROTECTION TRENDS | MAY 2010 Food Protection Trends, Vol. 30, No. 5, Pages 273-279 in ; Copyright® 2010, International Association for Food Protection O Food P alert of 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864 O00 Frotection

~~Characterization of Multidrug- resistant Salmonella enterica subsp. enterica Serovar Typhi- murium var. Copenhagen and Typhimurium Isolated from Feedlot Cattle~~

EBOT S.TABE,' JAMES OLOYA,? DAWN K. DOETKOTT! and MARGARET L. KHAITSA'* ‘Dept. of Veterinary and Microbiological Sciences, North Dakota State University, 1523 Centennial Bivd., Fargo, ND 58105-5406, USA; *Dept. of Epidemiology and Biostatistics, University of Georgia, 235B Paul D. Coverdell Center, Athens, GA 30602-0001, USA

ABSTRACT The objective of this study was to characterize Salmonella enterica subsp. enterica Serovars Typhimurium and Typhimurium var. Copenhagen isolated from naturally infected feedlot cattle (n = 138) in North Dakota for antimicrobial resistance (AMR), presence of integrons and genotypic relatedness by use of PFGE assays. A panel of 15 selected antimicrobials and the Sensititre automated antimicrobial susceptibility test system (TREK Diagnostic Systems, Westlake, OH) were used. Class | and 2 integrons were targeted by PCR, using primers specific for the intl! and intl2 genes. Pulsed field gel electrophoresis (PFGE) assays were performed by the E. coli Reference Center, Pennsylvania State University, University Park, PA.All 58 Salmonella isolates tested were resistant to 2 | of the antimicrobials, with 56/58 (96.6%) showing multidrug resistance (resistant to = 2 antimicrobials). Twenty-nine (26 of which were Salmonella serovars Typhimurium var Copenhagen) were positive for class | integron; two also tested positive for integron 2. The 58 Salmonella isolates were grouped into 9 distinguishable PFGE profiles, with the most prevalent genotype accounting for 46.6% (27/58) of the isolates. The predominant resistance phenotype (94.8%, 55/58) was Amox/Cla-Amp-Chl-Str- Sul-Tet. In addition, these data indicate that Salmonella enterica subsp. enterica Serovars Typhimurium and Typhimurium var. Copenhagen Salmonella isolated from naturally infected feedlot cattle in North Dakota showed widespread AMR, with or without presence of class | integron.

~~A peer-reviewed article~~

~~Author for correspondence: Phone: 701.231.5946; Fax: 701.231.7514 E-mail: [email protected]~~

MAY 2010 | FOOD PROTECTION TRENDS 273 INTRODUCTION by a site-specific recombination system inson & Company MD, USA) supple- and have been located in both chromo- mented with cefixime and potassium Foodborne diseases caused by non- somal and extra chromosomal DNA (3, tellurite (Dynal Biotech ASA, Oslo, Nor- typhoid Sa/monella represent an import- 12). The main classes of integrons are way). Both the fecal samples and swabs ant public health problem and an eco- found in the family Enterobacteriaceae, were placed in iced-pack coolers before nomic burden in many parts of the world with class 1 integrons being the most being transported to the laboratory. The today (11, 18, 27). In the United States extensively studied. Class 1 integrons are sampling procedure was repeated every (US), Salmonella is the second most characterized by the presence of two con- three weeks for the entire finishing pe- common identifiable cause of illness, and served segments, the 5'-conserved seg- riod (March — June, 2007) and has been the leading cause of hospitalizations and ment (5'-CS) and 3'-conserved segment described in detail elsewhere (26). deaths, due to foodborne bacterial infect- (3'-CS) (3), and are defined by an intl ion (17). Most people who suffer from gene encoding integrase, a recombinant Salmonella infections present with tem- site attl, and a strong promoter. Previ- Isolation of Salmonella porary gastroenteritis that usually does ous studies (30, 31) on integrons and not require treatment. However, when Fecal samples were cultured associated antimicrobial resistance genes by use of conventional culture methods infection becomes invasive, antimicro- in Salmonella revealed a predominance optimized for the detection of Salmonella bial treatment is mandatory (29). Tra- of gene cassettes that confer resistance ditionally, ampicillin, chloramphenicol, (14). Briefly, a sterile swab was loaded to aminoglycosides and trimethoprim. and trimethoprim-sulfamethoxazole have with fecal sample, which was pre-en- The investigation of multidrug-resistance been used to treat such severe cases. How- riched in buffered peptone water (Difco™ in foodborne pathogens in general and Becton Dickinson & Company, MD) at ever, the increasing number of anti- Salmonella in particular is essential for 37°C overnight; this was followed by microbial-resistant Salmonella strains has a more complete understanding of the immunomagnetic bead separation spe- led to a decrease in the efficacy of these epidemiology of emerging multidrug treatments (2). Additionally, the fre- cific for Salmonella species (Dynabeads resistance in Salmonella serovars (31). anti-Salmonella, Dynal Biotech, Inc., quency of isolation of Salmonella strains The implication of therapeutic failure in resistant to one or more antimicrobial Lake Success, NY) according to the man- public health due to multidrug resistance ufacturer’s instructions. After the final agents has risen in the US (7), and else- is particularly important, given that Sa/- wash, the beads were transferred to 10 ml where in the world (1). Fluoroquinolo- monella is the leading cause of foodborne nes and broad-spectrum cephalosporins of Rappaport Vassiliadis R10 (RV) broth infection in the US (17). (Becton Dickinson, Sparks, MD) and have been employed most recently as the This study reports on the associa- incubated (with constant gentle shak- preferred drugs for treatment of adults tion between the presence of integrons ing) at 42° for 24 h. Following incuba- and children, respectively, due to the low (Class 1 and 2) and MDR in Salmonella tion, the RV cultures were streaked onto likelihood of resistance to them (2, 4). serovars isolated from naturally infect- modified brilliant green agar (mBGA) However, the usefulness of these drugs ed feedlot cattle housed at the North (Becton Dickinson) and mannitol lysine may be diminishing, as Sa/monella strains Dakota State University (NDSU) cattle crystal violet brilliant green agar (MLCB) producing B-lactamases conferring resist- feedlot research facility. (Oxoid LTD, Basingstoke, UK). Colo- ance to broad-spectrum cephalosporins nies with typical Salmonella character- have been isolated from clinical patients MATERIAL AND METHODS istics were stabbed and also inoculated (6, 29); some of these microorganisms on the surface of 10 ml triple sugar iron have been acquired from cattle (8). The Sample collection agar slants (Becton Dickinson), and bio- situation is reported to be more complex chemical results were read after 24 hours and difficult in developing countries in Fecal samples were collected from which there is a widespread misuse of each steer in accordance with the guide- incubation. antimicrobials in both human and vet- lines established by the Institute for Animal Care and Use Committee erinary medicine practices (21). This Serotyping and antimicrobial uncontrolled exposure to combinations (IACUC), following a previously des- susceptibility testing or several classes of antimicrobials has led cribed protocol (13). Briefly, each steer to the emergence of multidrug-resistant was restrained in a hydraulic chute, and Serotyping of Salmonella isolates (MDR) strains that may pass from food about 20 g of feces was collected from was performed at the National Veterinary animals to humans (7). the rectum. A new set of sterile poly- Laboratory Services (NVSL) at Ames, The spread of antibiotic resistance thene sleeve gloves was used for collec- lowa, following standard methods. The among bacteria has been associated with tion from each steer. The feces were put antimicrobial susceptibility test of Sa/mo- mobile genetic elements such as plas- into sterile plastic cups that were placed nella isolates was determined on a panel mids, transposons (30) and integrons on ice to be transported to the labora- of 15 selected antimicrobials by use of (19). Notably, MDR has been frequently tory at NDSU for processing. In addi- the Sensititre automated antimicrobial linked with microbial genomic elements tion, a sterile dry cotton swab was used susceptibility test system (TREK Diag- known as integrons, which have the abil- to culture the dorsal mucosa of the nostic Systems, Westlake, OH) accord- ity to distribute genes encoding resistance rectoanal junction (RAJ). Each RAJ ing to the manufacturer’s instructions. to a number of antimicrobial drugs (19). mucosal swab was placed into a 15 ml The MIC breakpoint levels and con- Integrons can capture genes, notably culture tube containing 3 ml of Trypti- centrations of each antimicrobial those encoding antimicrobial resistance, case Soy Broth (Difco Becton Dick- were based on those specified by the

~~274 FOOD PROTECTION TRENDS | MAY 2010 TABLE |. Number (%) of Salmonella isolates resistant/susceptible to various antimicrobial agents tested. (Results for Ceftiofur were not interpretable)~~

~~Susceptible intermediate Resistant Antibiotics Isolates (%) Isolates (%) Isolates (%) Amikacin (0.5-64) 58 (100.0)~~

Amoxéicillin/clavulanic acid (1/0.5—32/16) 2 (3.5) 55 (94.8) Ampicillin (2-32) 2 (5.3) 56 (94.7) Cefoxitin (0.5—-32) 58 (100.0) Cetriaxone (0.25-64) 58 (100.0) Ceftiofur (0.5—8) NI Chloramphenicol (2-32) Ciprofloxacin (0.015—4) 58 (100.0) Gentamycin (0.25—16) 58 (100.0) Kanamycin (6-64) 58 (100.0) Nalidixic acid (0.5-32) 58 (100.0) Streptomycin (32-64) NI 56 (94.7) Sulfizoxazole (16-512) 2 (5.3) 56 (94.7) Tetracycline (4-32) 2 (5.3) 56 (94.7) Trimethoprim-sulfamethoxazole (4-76) 58 (100.0)

National Committee for Clinical their genotypic relatedness. The sample PCR amplification of class | Laboratory Standards (20). The 15 diff preparation, restriction digestion, elec- and 2 integrons erent antimicrobials used were amikacin trophoresis, and gel staining for PFGE (0.5-64 pg ml"), amoxacillin/clavulanic were accomplished following the CDC- lhe bacterial DNA template prepa- acid (1/0.5-32/16 pg mlf'), ampicil- referenced standard method. Restriction ration and the PCR conditions for the lin (2-32 pg ml"), cefoxitin (0.5-32 pg endonuclease Xbal (Roche Diagnostics detection of class 1 and class 2 integrons ml'), ceftiofur (0.12-8 pg ml"), cetriax- Corporation, Indianapolis, IN) was were undertaken as previously described one (0.25-64 pg mI'), chloramphenicol used for restriction digestion of CDNA. (18). The screening for the presence of (2-32 pg ml"), ciprofloxacin (0.0154 he size standard used for all gels was class 1 and class 2 integrons was carried ug ml), gentamycin (0.25-16 pg ml’), Xbal-digested DNA from Salmonella out using PCR with primers specific for kanamycin (6-64 pg ml"), nalidixic acid Braenderup strain H9812 (American the intl] (13) and intl2 (10). Ampli- (0.5—32 wg ml"), streptomycin (32-64 Type Culture Collection catalog no. fications were performed in 10uL of 5x ug ml"), sulfizoxazole (16-512 pg ml’), BAA-664), i.e., the universal size stan- [aq PCR Master Mix (Promega, Madi- tetracycline (4-32 pg ml') and trimethop- dard used by all PulseNet laboratories. son, WI, USA), pl dntp 2pmol/L each rim-sulfamethoxazole (0.12/ 2.4 — 4/76 pg Fingerprints were analyzed by use of Bio- primer, and 2 pg template DNA. Ampli- ml"). Numerics software version 3.5 (Applied fication specifications were as follows: Maths, Austin, Texas). Strain relatedness was done based on previously recom- 5 min at 94°C followed by 35 cycles of Pulsed field gel electrophoresis 1 min at 94°C, 1 min at 55°C, and 30 mended criteria (/0), using “different (PFGE) bands” algorithm for clustering and the s at 72°C. PCR products were analyzed The Salmonella isolates recov- unweighted pair group for arithmetic by gel electrophoresis with 2% agarose ered from this study were sent to the means (UPGMA) tree-building — ap- gels. Both negative and positive con- E. coli Reference Centre, Pennsyl- proach with optimization of 1 and 0.5% trols were used in the PCR reactions. In vania State University, University Park, position tolerance. Visual inspection of addition, a standard DNA | ladder PA. PFGE assays were performed on the patterns was performed as the final (Promega, Madison, W1, USA) was used

~~58 Salmonella serotypes to investigate step of analysis. on the gels.~~

MAY 2010 | FOOD PROTECTION TRENDS 275 FIGURE |. Dendrogram generated from the Xbal patterns of the 58 Salmonella isolates using UPGMA clustering analysis with the BioNumerics software. A positive tolerance of 1.5% was chosen.

~~Percent similarity~~

~~PFGE SS Isolates SP- 1 SP-2 SP- 3 Profile (No) (No) (No.) (No.) STC 1~~

~~STC 1~~

~~STC~~

~~STC STC~~

~~SS= Salmonella Serovar; SP= Sampling points; STC= Salmonella Typhimurium serovar~~

~~Copenhagen; ST= Salmonella Typhimurium.~~

RESULTS isolates showed a 233-bp PCR product respectively. The relationship between by use of primers int/2, suggesting the molecular types, integron carriage and Salmonella serotypes and anti- presence of class 2 > integron. Both of the resistance phenotypes of the Sa/monella microbial susceptibility testing two isolates also carried the class 1 integron. Typhimurium serovars Copenhagen is

A total of 54 of 58 (93.1%) of shown in Table 2. the Salmonella species belonged to the PFGE analysis serotype Typhimurium vars Copenha- DISCUSSION gen. The rest (4/58, 6.9%) were Sal- The PFGE analysis identified 9 dis- In this study, all but two of the Sa/- monella [yphimurium. AMR testing tinguishable Salmonella genotypes. Of monella isolates were resistant to more showed that all isolates were resistant to the 9 PFGE profiles, STC and ST ac- more than one of the antibiotics (Table than two of the antimicrobials tested, counted for 94.8% (55 of 58) and 5.2 1). All but two of the isolates (ID 26 and with 96.6% of the isolates showing mul- % (3 of 58) of the isolates, respectively 30) were resistant to more than two of (Fig. 1). Type IV, V, VU, VUIL, and IX de- tidrug resistance. The widespread AMR the antibiotics tested, with 96.6% (56 of of Salmonella isolated from cattle in rived from cattle at two sampling periods 58) of the isolates being MDR. All iso- showed 100% similarity. Type X (1 iso- North Dakota has been reported before lates tested were susceptible to amikacin, (23), with most animal strains showing cefoxitin, cetriaxone, ciprofloxacin, gen- late from sampling 2), which is the most more multidrug resistance than human tamycin, nalidixic acid, and trimethop- distant strain, showed only 73% similar- Salmonella isolates show, possibly due rim-sulfamethoxazole. Almost all of the ity in PFGE banding patterns. Geno- to a difference in antimicrobial selection isolates recovered from this study had a type V was the most prevalent (28/58, pressure exerted on the microorganisms similar antimicrobial resistance pattern. 48.3%) of the isolates, followed by types VI (15/58, 25.9%), IV and IX (both in the two populations. 3/58, 5.2%). Additionally, genotypes I, The emergence and dissemination Presence of integrons II, Il, and X each represented 1.7% (1 of of MDR among Sa/monella isolates from Regardless of sampling points (1, 2 58) of the genotypes (Fig. 1). Isolates 49 healthy cattle have potential adverse or 3), 29 were positive for class I integron and 65, which were positive for both Jnt implications to public health. Since the (280 bp product) while only two of the 1 and 2, belonged g to £ genotypes ) | and IV, first description of class 1 integron by

276 FOOD PROTECTION TRENDS | MAY 2010 TABLE 2. Relationship between molecular types, integron carriage and resistance phenotypes of the Salmonella Typhimurium serovar Copenhagen and Salmonella Typhimurium. STC = Salmonella Typhimurium serovar Copenhagen; ST = Salmonella Typhimurium

~~PFGE No. of Serovars Intl Int 2 genotype isolates No. (%) No. (%) Resistance phenotypes~~

~~| (100) Amox/Cla-Amp-Chl-Str-Sul-Tet~~

~~| (100) Amox/Cla-Amp-Chl-Str-Sul-Tet | (100) Amox/Cla-Amp-Chl-Str-Sul-Tet~~

~~3 (75) Amox/Cla-Amp-Chl-Str-Sul-Tet~~

~~I! (42.3) Amox/Cla-Amp-Chl-Str-Sul-Tet Susceptible~~

~~Amp-Chl-Str-Sul-Tet~~

~~6 (42.9) Amox/Cla-Amp-Chl-Str-Sul-Tet~~

~~Susceptible~~

~~2 (100) . Amox/Cla-Amp-Chl-Str-Sul-Tet~~

~~2 (100) | (50) Amox/Cla-Amp-Chl-Str-Sul-Tet 2 (50) ‘ Amox/Cla-Amp-Chl-Str-Sul-Tet (50) 2 (3.4)~~

Stokes and Hall (25), integron-mediated belonged to genotypes I and IV (Table (15). However, integrons have been resistance has been reported in clinical 1 and 2) and showed only about 67% often associated with broad antibiotic isolates of various organisms, includ- genomic similarity (Fig. 1). They were resistance, even if they do not encode ing K. pneumoniae, K. oxytoka, Pseudo- recovered from different sampling points multiple drug resistant determinants monas aeroginosa, E. coli, C. fruedii and (points one and two, respectively). (30). This was also evident in our study, V. cholerae (23, 24). It has been reported It is important to note that all 29 as not all integron bearing strains expressed resistance to antibiotics. Pre- (5) that classes 1 and 2 are most common isolates with class 1 integrons were suscep- dominance of resistance phenotype in resistant bacteria, and the mobility of tible to amikacin, cefoxitin, cetriaxone, Amox/Cla-Amp-Chl-Str-Sul-Tet these integrons was undoubtedly import- ciprofloxacin, gentamycin, kanamycin, across different PFGE profiles and integron ant in facilitating their spread into many nalidixic acid, and trimethoprim-sul- carriage is strongly suggestive of influ- different bacterial species. famethoxazole (not shown on table). ence of farm or microbial environment. In this study, although the preva- Reasons for this are not known but could Isolation of S. Typhimurium vars Co- lence of class 1 and 2 integrons were vary from lack of exposure to possibly penhagen as the major Salmonella sero- 50% (29/58) and 3.5% (2/58), respec- presence of non-functional integrons, as var (95% of the isolates) supports pre- tively, more than 90% of the isolates reported in a previous study (15). Classes vious reports of the predominance of were multidrug resistant. The common- 1 and 2 integrons were not detected in genotypes of some serotypes circulating est resistance phenotype was Amox/ 29 isolates (n = 29) and yet 93% (27/29) among the steers. Clonality (both PFGE Cla-Amp-Chl-Str-Sul-Tet (94.8%, n = of these were MDR. Similarities in the and antimicrobial resistance profiles) of 55/58). The observed lower frequency drug resistance phenotypes between S. Typhimurium vars Copenhagen was of class 2 than class 1 integrons in this integron positive and negative isolates reported in a study that characterized study cannot be fully explained, but indicate that AMR may or may not be Salmonella isolates from feedlot cattle reasons could vary from lower expo- integron related. This observation is (14), humans, and ready-to-eat-turkey sure to selective pressure of antibiotics similar to what has been reported in a pre- produce (22). This strongly suggests among the isolates (31). Additionally, vious study in which class 1 integron was the existence of well-established strains two isolates positive for class 1 integrons not always involved in the resistance of or similarities in antimicrobial usage in also had class 2 integrons. These isolates E. coli isolates to antimicrobial agents the farm environments. Therefore, sur-

MAY 2010 | FOOD PROTECTION TRENDS 277 veillance of AMR and their determinants 3. Bennett, PR. M., 1999. Integrons and . Hall, R., and C. M. Collis. 1995. in bacteria isolated from food animals genes: a genetic construction kit Mobile gene cassettes and integ- and their products is critical to stem the for bacteria. J. Antimicrob. Chemother. rons: capture and spread of genes risk they present to humans. 43:|-4. by site-specific recombination. Mol. Variations in MDR profiles and . Chiappini, E., L. Galli, P. Pecile, Microbiol. 15:593—600. integron carriage in Sa/monella isolated A. Vierucci, and M. de Martino. 2002. . Khaitsa, M. L., M. L. Bauer, G. P. from healthy feedlot steers in this study Results of a five year prospective Lardy, D.K.Doetkott, R.B. Kegode, further support previous reports that surveillance study of antibiotic and P. S. Gibbs. 2006. Fecal shed- MDR may or may not be integron re- resistance among Salmonella enter- ding of Escherichia coli O157:H7 lated (17, 27). Additionally, different ica isolates and ceftriaxone therapy in North Dakota feedlot cattle genotypes were observed to share similar among children hospitalized for in the fall and spring. J. Food Prot. acute diarrhea. Clin. Ther. 24:1585— antimicrobial resistance profiles, a strong 60:1 154-1158. 1594. suggestion of the influence of common . Khaitsa, M. L., R. B. Kegode, M. L. . Collis, C. M., M. J. Kim, H.W. Stokes, environmental (farm) exposure. This Bauer, P. S. Gibbs, G. P. Lardy, and and R. M. Hall. 2002. Integron- phenomenon, which has been observed D. K. Doetkott. 2007. A longitudinal encoded Intl integrases preferentially before by other studies (8), calls for in- study of Salmonella shedding and recognize the adjacent cognate attl clusion of farm environments and their site in recombination with a 59-be antimicrobial resistance patterns in antimicrobial drug usage in future stud- site. Mol. Microbiol. 46: 1415-1427. North Dakota feedlot cattle. J. Food ies. . Dunne, E. F, P. D. Fey, P. Kludt, Prot. 70:476—481. R. Reporter, F Mostashari, P. Shillam, . Khaitsa, M.L.,J. Oloya, D. Doetkott, CONCLUSION J. Wicklund, C. Miller, B. Holland, and R. Kegode. 2008. Antimicro- K. Stamey, T. J. Barrett, J. K. Rasheed, bial resistance and association with This study highlighted the geno- F. C. Tenover, E. M. Ribot, and F. J. class | integrons in Escherichia coli typic and phenotypic variations in Sal- Angulo. 2000. Emergence of isolated from turkey meat products. monella isolated in healthy feedlot steers. domestically acquired ceftriaxone- J. Food Prot. 71:1679-1684. A common farm environment seemed to resistant Salmonella infections as- . Kraft, C.A.,M.C.Timbury, and D. J. influence observed similarities in the re- sociated with AmpC beta-lactamase. Platt. 1986. Distribution and genetic sistance profiles of the different genotypes J.Am. Med. Assoc. 284:3 151-3156. location of Tn7 in trimethoprim- isolated. Although the AMR observed in . Fey, P. D.,T. J. Safranek, M. E. Rupp, resistant Escherichia coli. J. Med. the majority of Salmonella isolates was E. F. Dunne, E. Ribot, P. C. lwen, Microbiol. 22:125—-131. not matched with presence of integrons, P. A. Bradford, F. J.Angulo, and S. H. . Mead, P. S., L. Slutsker, V. Dietz, an indication that AMR in Salmonella Hinrichs. 2000. Ceftriaxone-resis- L. F McCaig, J. S. Bresee, C. Shapiro,

may be explained by determinants or tant Salmonella infection acquired P. M. Griffin, and R.V. Tauxe. 1999. mechanisms other than integrons war- by a child from cattle. N. Engl. J. Food-related illness and death in rants further research. Med. 342:1242-1249. the United States. Emerg. Infect. Dis. . Frye, J. G., and P. J. Fedorka-Cray. 5:607-625. 2007. Prevalence, distribution and . Miko, A., K. Pries, A. Schroeter, ACKNOWLEDGMENT characterization of ceftiofur resis- and R. Helmuth. 2005. Molecu- The authors thank the National tance in Salmonella enterica isolated lar mechanisms of resistance in Veterinary Laboratory Services (NVSL) from animals in the USA from 1999 multidrug-resistant serovars of Sal- at Ames, Iowa for serotyping Salmonella. to 2003. Int. J. Antimicrob. Agents monella enterica isolated from foods Funding for this project was provided 30:134-142. in Germany. J.Antimicrob. Chemother. by USDA-APHIS (Agrosecurity: Dis- . Gebreyes, W. A., C. Altier, and 56:1025-1033. ease Surveillance and Public Health) S. Thakur. 2006. Molecular epid- . Molla, W., B. Molla, D. Alemayehu, and USDA-CSREES (Food Safety Risk emiology and diversity of Salmonella A. Muckle, L. Cole, and E. Wilkie. Assessment Grant). serovar Typhimurium in pigs using 2006. Occurrence and antimicro- phenotypic and genotypic approach- bial resistance of Salmonella sero- REFERENCES es. Epidemiol. Infect. 134:187—198. vars in apparently healthy slaugh- . Goldstein, C.,M. D. Lee, S. Sanchez, tered sheep and goats of central |. Al-Tawfiq, J. A. 2007. Antimicrobial C. Hudson, B. Phillips, B. Register, Ethiopia. Trop. Anim. Health Prod. susceptibility of Salmonella typhi M. Grady, C. Liebert, A.O. Summers, 3:455—462. and non-typhi in a hospital in D. G. White, and J. J. Maurer. 2001. . National Committee for Clinical eastern Saudi Arabia. J. Chemother. Incidence of class | and 2 integrases Laboratory Standards. 2001 .Perfor- 19:62-65. in clinical and commensal bacteria mance standards for antimicrobial . Angulo, F. J., K. R. Johnson, R. V. from livestock, companion ani- susceptibility testing. MI00-SI 1, Tauxe, and M. L. Cohen. 2000. mals, and exotics. Antimicrob. Agents NCCLS, Villanova, PA, USA. Origins and consequences of an- Chemother. 45:723-7266. . Okeke, I. N., K. P. Klugman, timicrobial-resistant nontyphoidal . Gomez, T. M., Y. Motarjemi, and Z. A. Bhutta, A. G. Duse, P. Jenkins, Salmonella: implications for the use S. Miyagawa. 1997. Foodborne T. F. O’Brien, A. Pablos-Mendez, of fluoroquinolones in food animals. salmonellosis. Worid Health Stat. Q. and R. Laxminarayan. 2005. Anti- Microb. Drug Resist. 6:77—-83. 50:81-9. microbial resistance in develop-

278 FOOD PROTECTION TRENDS | MAY 2010 ing countries. Part Il: Strategies site-specific gene-integration func- M. D. Apley, E. K. Uhlenhopp, for containment. Lancet Infect. Dis. tions: integrons. Mol. Microbiol. M.A. Pfaller, and G.V. Doern. 2000. 5:568—580. 3:1669-—1 683. Animal and human multidrug- . Oloya, J.,D. K. Doetkott, and M. L. . Tabe, E., J. Oloya, D. K. Doetkott, resistant, cephalosporin-resistant Khaitsa. 2009. Antimicrobial drug M. L. Bauer, P. Gibbs, and M. L. Salmonella isolates expressing a resistance and molecular charac- Khaitsa. 2008. Comparative plasmid-mediated CMY-2 AmpC terization of Salmonella isolated effect of direct-fed microbial on beta-lactamase. Antimicrob. Agents from domestic animals, humans, fecal shedding of Escherichia coli Chemother. 44:2777-2783. and meat products. Foodborne Path. O157:H7 and Salmonella in naturally . Zhang, H., L. Shi, L. Li, S$. Guo, Dis. 6:273-284. infected feedlot cattle. |. Food Prot. X. Zhang, S. Yamasaki, S. Mioyoshi, . Orman, B. E., S.A. Pineiro, S. Ar- 71:539-544. and S. Shinoda. 2004. Identification duino, M. Galas, R. Melano, M. Caffer, . Vugia, D. J.,M. Samuel, M. M. Farley, and characterization of Class | D.O.Sordelli,and D. Centron. 2002. R. Marcus, B. Shiferaw, S. Shallow, integron resistance gene cassettes Evolution of multiresistance in non- K. Smith, and F. J. Angulo. 2004. among Salmonella strains isolated typhoid Salmonella serovars from Invasive Salmonella infections in from humans in China. Microbiol. 1984-1988 in Argentina. Antimicrob. the United States, FoodNet, |996— Immunol. 48:639-645. Agents Chemother. 46:3963-—3970. 1999: incidence, serotype distribu- , Zhao; S.. P. J. Fedorka-Cray, . Sallen, B.,A. Rajoharison, S. Desva- tion, and outcome. Clin. Infect. Dis. S. Friedman, P. F. McDermont, renne, and C. Mabilat. 1995. Mo- 38:S149-S156. R. D.Walker, S. Qaiyumi, S. L. Foley, lecular epidemiology of integron- . White, D. G. 2005. Characteriza- S. K. Hubert, S. Ayers, L. English, associated antibiotic resistance tion of Salmonella Typhimurium of D. A. Dargatz, B. Salamone, and genes in clinical isolates of Enter- animal origin obtained from the D. G. White. 2005. Characteriza- obacteriaceae. Microb. Drug Resist. national antimicrobial resistance tion of Salmonella Typhimurium of 1:195-202. monitoring system. Foodborne Path. animal origin obtained from the . Stokes, H. W., and R. M. Hall. Dis. 2:169-181. National Antimicrobial Resistance 1989.A novel family of potentially . Winokur, P. L., A. Brueggemann, Monitoring System. Foodborne Path. mobile DNA elements encoding D. L. DeSalvo, L. Hoffmann, Dis. 2:169-81.

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he International Association for Food Protection welcomes Dr. Donald W. Schaffner to the Executive Board as Secretary. Dr. Schaffner will take office at the conclusion of the Awards Banquet at IAFP 2010, in Anaheim, California. By accepting this position, Dr. Schaffner has made a five-year commitment to the Association and will begin his term as President in 2014. Dr. Schaffner is Extension Specialist in Food Science and Professor at Rutgers University. He also serves as the Director of the Center for Advanced Food Technology. His research interests include quantitative microbial risk assessment and predictive food microbiology. Dr. Schaffner has authored more than 100 peer-reviewed publications, book chapters and abstracts. He has been the recipient of more than $5 million in grants and contracts, largely in the form of competitive national grants. Dr. Schaffner has educated thousands of Food Industry professionals through numerous short courses and workshops in the United States and more than a dozen countries around the world. Dr. Schaffner was awarded the IAFP Elmer Marth Educator Award in 2009 for outstanding service to the public and IAFP in the area of food safety and food protection education. He also received the Sustained Research and Impact Award in 2008 from the Rutgers School of Environmental and Biological Sciences and NJ Agricultural Experiment Station in recognition of research and scholarship that has provided significant contributions to his profession, and contributions that have had direct measurable impact on the communities he serves. Dr. Schaffner has served on a variety of national and international expert committees. He served on the U.S. National Academy of Sciences Standing Committee on Use of Public Health Data in FSIS Food Safety Programs and the Committee to Review the Use of Scientific Criteria and Performance Standards for Safe Food. He chaired two expert workshops on microbial risk assessment for the World Health Organization (WHO) and Food and Agriculture Organization (FAO) of the United Nations. Expert reports offering guidelines for Microbial Exposure Assessment and Risk Characterization arising from those two workshops were recently published by FAO/WHO. He also served on a number of Institute of Food Technologist (IFT) expert panels working on projects for FDA including: development and implementation of a risk-ranking framework to evaluate potential high threat microbiological agents, toxins, and chemicals in food; evaluation and definition of potentially hazardous foods; and quantification of the destruction kinetic of alternative processing technologies. Dr. Schaffner also served two terms on the US National Advisory Committee on Microbial Criteria for Foods (NACMCF), co-authoring documents on Parameters for Determining Inoculated Pack/Challenge Study Protocols and Consumer Guidelines for the Safe Cooking of Poultry Products. Dr. Schaffner is active in several scientific associations including IAFP, IFT, Society for Risk Analysis (SRA), American Society for Microbiology (ASM), and Conference for Food Protection (CFP). Dr. Schaffner is an Editor for the ASM Journal, Applied and Environmental Microbiology, and serves on CFP, Council Ill - Science and Technology. His recent service to IAFP includes membership on the Journal of Food Protection Editorial Board, |AFP Foundation Committee, Program Committee, Organizing Committee for IAFP’s Second European Syrnposium on Food Safety, GMA Food Safety Award Jury and Nominating Committee. He currently serves as Vice Chairman for the IAFP Membership Committee. Dr. Schaffner holds a B.S. in Food Science from Cornell University and a M.S. and Ph.D. in Food Science and Technology from the University of Georgia. International Association for Food Protection,

~~MAY 2010 | FOOD PROTECTION TRENDS 281 Lat Fifth Dubai International DIFSC Food Safety Conference GuASVI Gol crolinil cour j0iG0 Dubai international Food Safety Conference~~

conference and it was nice to see so many IAFP Members participating by speaking or through poster presentations. It was truly in |IAFP’s spirit of sharing information on protecting the food supply with food safety professionals “worldwide”. DIFSC provides delegates with a good understanding of the current food safety issues, food safety management tech- he Fifth Dubai International niques and the best practices followed in Food Safety Conference the food industry. The Conference offers (DIFSC) took place over an excellent opportunity for industry the dates of February 21 to professionals to meet with experts from 24 at the Dubai Convention around the world while acting as a platform and Exhibition Centre. Alongside of Gulfood to resolve food safety issues in the region. Expo, DIFSC attracted more than 1,200 Direct interaction with presenters provides attendees from 53 countries with a large attendees and students the proper increased participation from researchers conditions to learn about food safety. and university personnel. IAFP is proud to At the Opening Session, IAFP Execut- be involved in supporting this food safety ive Director David Tharp presented infor-

282 FOOD PROTECTION TRENDS | MAY 2010 mation about how the Dubai Municipality can be seen as a direct result of IAFP’s and IAFP have worked together to further active participation with DIFSC. the food safety message in Dubai, the We look forward to continuing work United Arab Emirates and the Gulf with DIFSC organizers from the Dubai States region. Vickie Lewandowski, IAFP Municipality for program development of President, focused her plenary presentation future conferences. This cooperative effort on how IAFP'’s international activities provides an excellent occasion for |IAFP have grown over the past five years. Both to communicate directly with food safety presentations provided I|AFP great exposure professionals in the region while helping to to the many attendees. A good number of identify leading food authorities for inclusion the audience members came forward after- on the program. Our ongoing working wards to express interest in becoming arrangement with the Dubai International actively involved with IAFP. Growth in Food Safety Conference provides IAFP with Membership from countries in the region opportunities we cannot achieve alone.

~~MAY 2010 | FOOD PROTECTION TRENDS 283 Every link may trigger a chain reaction Consumers reward brands that care~~

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BELGIUM Gilles Salvat PORTUGAL AFSSA LERAPP Jean Kennedy Ploufragan Vania Borges Ferreira European Food Information Council Escola Superior de Biotecnologia Brussels GEORGIA Porto BOSNIA AND Dea Pochkhidze SENEGAL Ilvane Javakhishvili Tbilisi State HERZEGOVINA University Kerbai Said Eroumé Tbilisi Ecole Inter-Etats des Sciences et de Goran Cvijan Médecine Vétérinaires University of Sarajevo Dakar llijas GERMANY Jan Kranghand SOUTH KOREA BRAZIL METRO AG Duesseldorf Dong Min Kim Mario Killner SFDK Laboratorio de Analise de University of Science and Technology Produtos Ltda IRELAND Sungnam-Si Sao Paulo Eileen Soraghan Jaekwon Ko BIM/Irish Sea Fisheries Board Kosung Hi-Tech CANADA Dunlaoghaire, Co Dublin Seoul Joanne Gale University of Guelph JAPAN Sang Kee Woo Guelph, Ontario Dong Seo Food Hiroshi Fujikawa Seoul Colin O. Gill Tokyo University of Agriculture and Technology Agriculture & Agri-Food Canada Fuchu, Tokyo SPAIN Lacombe, Alberta Inmaculada Amoros Alonzo A. Gabriel Peter Parys Universidad Politecnica De Valencia Hiroshima University Manitoba Health Higashi-Hiroshima Valencia Winnipeg, Manitoba Ahmed M. Hammad Tilahun Kidanemariam Gelaw Humayun Ramooz Hiroshima University University of Rovira i Virgili Mississauga, Ontario Higashi-Hiroshima Tarragona

Fan Wu Pilar Munoz University of Guelph MEXICO University of Murcia Guelph, Ontario Rodrigo Zapata Alvarez Murcia DuPont Qualicon COSTA RICA Medico, DF Guiomar D. Posada University of Cordoba Maria Laura Arias-Echandi Lorena Gonzalez Cordoba University of Costa Rica Universidad Autonoma De San Luis San Pedro Potosi San Luis Potosi SUDAN FRANCE Yasir Yousif AbuRyada THE NETHERLANDS Sayga Trading Co., Ltd. Cyril A. Bonnault Khartoum Ecolab Yadira Tejeda Sévres Wageningen University Wageningen

~~286 FOOD PROTECTION TRENDS | MAY 2010 NEW MEMBERS~~

~~TURKEY CALIFORNIA GEORGIA~~

Duygu Tosun Gordon M. Brock Frederick Angulo Ege University Certified Laboratories National Center for Environmental Bornova/Izmir Merced Health, CDC Decatur Isil Var Brian A. Coelho Cukurova University Central Valley Meat Ali Aydin Adana Hanford University of Georgia Griffin Kai Lai Grace Ho Nihal Yicel Chiquita / Fresh Express Charles S. Otto, Ill Gazi Universitesi Salinas Ankara USPHS/CDC Atlanta James L. Knighton UNITED ARAB AvidBiotics Corp. Lamar Thomas South San Francisco EMIRATES Walmart Stores, Inc. Maria L. Marco Fairmount Jaikumar Arumugam University of California—Davis Marriott Hotels Davis ILLINOIS Dubai Jeffrey B. Charkow Maria AngelaV. Reyes Joselito Y. de Vera, Jr. Stein, Ray & Harris LLP Panda Restaurant Group, Inc. TRAKHEES-—EHS Chicago Rosemead Dubai Pam Coleman Rosaline Rodrigues COLORADO Silliker, Inc. Ecolab-Gulf FZE Homewood Christina Ahlstrom Dubai Colorado State University Bradd P. Eldridge Fort Collins Abbott Laboratories UNITED KINGDOM Abbott Park CONNECTICUT Najla Albaridi University of Surrey Mary Anne Amalaradjou Natalie A. Hadley Guildford University of Connecticut Kraft Foods Storrs Glenview Amir H P-T Anvarian Jeffrey A. Priebe University of Birmingham FLORIDA Chiquita Brands North America/ Birmingham Fresh Express Yi-Tien Chen Florida State University Franklin Park UNITED STATES Tallahassee Arun Ramabadran Spraying Systems Co. ALABAMA Jack A. Ofori Wheaton Florida State University Sharon M.Weatherspoon Tallahassee Tuskegee University Nancy Szankowski Auburn Siemens Industry, Inc. Shelley L. Thomson Buffalo Grove Orlando ARIZONA IOWA John C.Warren Joshua P. Vandamm University of Florida Bakery Products Steven R. Dean Tolleson Gainesville Rochester Midland Corp. Cumming

~~MAY 2010 | FOOD PROTECTION TRENDS 287 NEW MEMBERS~~

Steven T. Larsen Daniel R. Quillen VIRGINIA National Pork Board Dr. Pepper/Snapple Group Clive St. Louis Tammy J. Burton Altria Client Services Debjani Mitra NEW YORK Richmond lowa State University Ames Edmund Maguire Teresa B. Hileman Hero/Beech-Nut Altria Client Service KANSAS Amsterdam Richmond Douglas A. Powell Andrea I. Moreno Switt WASHINGTON Kansas State University Cornell University Manhattan Ithaca Robert L.Adams Snokist Growers Inc. MARYLAND OKLAHOMA Yakima

~~Sean Ferguson Sally F. Yoder Susan Leaman USDA AEGIS Food Testing Laboratories Intertox, Inc. Silver Spring Oklahoma City Seattle~~

~~Alan Taylor PENNSYLVANIA WISCONSIN State of Maryland Baltimore Aaron Brown Brenda Becker Food Round Table, Inc. JohnsonDiversey MINNESOTA Philadelphia Burlington~~

~~Karla Kawatski Catherine Templeton Adam Brock Davisco Foods Int’l. Inc. Ottens Flavors Sargento Foods, Inc. Le Sueur Philadelphia Kiel~~

Brian M. Paulson TEXAS Akhila Vasan Davisco Foods Int'l. Inc. University of Wisconsin—Madison Le Sueur William G. Fry Madison WG Fry Enterprises, LLC MISSOURI Austin Callie Wild Cargill Thomas J. Kinder Sundeep Yanamala Waukesha DairiConcepts, L.P. JBS Swift & Co. Springfield Cactus

~~288 FOOD PROTECTION TRENDS | MAY 2010 WHAT'S HAPPENING IN FOOD SAFELY~~

3-A SSI Announces New requirement moved 3-A Symbol FDA Calls on Food Information on 3-A Symbol authorization away from an era of Companies to Correct Holders self-certification. Between 2003 and Labeling Violations; FDA the end of 2007, approximately 520 -A Sanitary Standards, Inc. (3-A Commissioner Issues an TPV inspections were completed SSI) announces new public Open Letter to the Industry for equipment fabricated in the information on current 3-A United States and 22 other count- he U.S. Food and Drug Symbol holders to assist regulatory ries around the world, according to Administration has notified sanitarians, processors, equipment 3-A SSI. The inspections must be 17 food manufacturers that fabricators, and other interested the labeling for 22 of their food renewed every five years to maintain products violates the Federal Food, parties. Along with a list of author- a 3-A Symbol authorization, when- Drug, and Cosmetic Act. ized 3-A Symbol licensees for 2010, ever equipment non-conformance The action follows an October 3-A SSI posted the first licensee is found, or if there is a significant 2009 statement by Commissioner of information on a new Probationary change in materials or manufacturing List. Food and Drugs Margaret Hamburg, processes. M.D., encouraging companies to “The public data on 3-A Symbol Since 1956, the 3-A Symbol has licensees is more valuable today review their labeling to ensure that been used to identify equipment that they were in compliance with FDA than ever for inspection authorities, meets 3-A Sanitary Standards for regulations, and were truthful and equipment fabricators and users,” design and fabrication. Voluntary use not misleading. according to 3-A SSI Executive of the 3-A Symbol on dairy and food In an open letter to the indus- Director Tim Rugh. “Recognition equipment assures processors that try dated March 3, 2010, Dr. Ham- and demand for the 3-A Symbol equipment meets sanitary standards, burg underscored the importance have grown in step with the need to provides accepted criteria to equip- of providing nutrition information know that equipment conforms to ment manufacturers for sanitary that consumers could rely on. the appropriate 3-A Sanitary Stan- design, and establishes guidelines for “Today, ready access to reliable dards, and the 3-A Symbol conveys uniform evaluation and compliance information about the calorie and this assurance,” he said. by sanitarians. nutrient content of food is even New this year, a Probationary The public information on 3-A more important, given the preva- List was recently added to disclose Symbol licensees is important public lence of obesity and diet-related information on any licensee that is information because it shows all diseases in the United States,” Dr. responsible for a finding of non- equipment that conforms to 3-A Hamburg said in the letter. She also conformance, including the company Sanitary Standards for dairy and expressed her hope that the warn- name and the specific type and food processing equipment and ing letters would clarify the FDA’s model of equipment. According meets provisions of the 3-A Symbol expectations for food manufacturers to Tim Rugh, “The Probationary program. Maintained on the 3-A SSI as they review their current labeling. List is not intended to penalize Web site at http://www.3-a.org/sym- The violations cited in the the licensee, but to help inform all bol/holders_list.html, the lists include warning letters include unauthorized health claims, unauthorized nutrient concerned parties that the licensee current and discontinued licensees content claims, and the unauthor- is addressing specific issues it has and the new Probationary List. The ized use of terms such as “healthy,” acknowledged require correction.” discontinued symbol holders list and others that have strict, regula- The licensee remains in this status shows the reason for discontinu- tory definitions. until a plan for corrective action ation, such as the equipment is no Companies that received warn- is completed and verified by third longer in production, the equipment ing letters have 15 business days to party inspection. was consolidated in another 3-A inform the FDA of the steps they The value of the 3-A Symbol in Symbol authorization resulting from will take to correct their labeling. the marketplace was enhanced by a change in co:mpany ownership, or Dr. Hamburg has made nutri- the Third Party Verification (TPV) the failure of the holder to maintain tion labeling a priority for the FDA. inspection requirement instituted the authorization in accordance with The warning letters are the agency's in 2003 as a requirement for 3-A the terms and conditions for use of most recent action to help improve Symbol authorization. The TPV the 3-A Symbol. consumers’ ability to make nutri-

~~MAY 2010 | FOOD PROTECTION TRENDS 289 WHATS HAPPENING IN FOOD SAFETY~~

tious choices. The FDA soon will USDA and FDA Coordinat- Enviro Tech Chemical propose guidance regarding calorie ing Efforts to Ensure Safety Services Awarded FDA Food and nutrient labeling on the front of Produce Contact Notification 944 of food packages and plans to work he US Department of Agri- for New Bromine-based collaboratively with the food indus- culture (USDA) and the Food Antimicrobial Developed for try to design and implement innova- and Drug Administration Meat and Poultry Industry tive approaches to front-of-package are working together to achieve labeling that can help consumers the goals of enhancing the safety nviro Tech Chemical Services, choose healthy diets. and quality of fresh produce in ways ire a company in bromine that take into account the wide chemistry, was awarded FDA Auburn’s Food Science diversity of farming operations. We Food Contact Notification (FCN) Program Moves to Depart- are committed to leveraging the 944 for a newly developed bromine- ment of Poultry Science expertise of our partner agencies based, liquid antimicrobial that the and working together to ensure company will market as “HB2.” lf a strategic move to consolidate that our current produce safety and FCN 944 allows for the use of HB2 food safety efforts at Auburn quality activities are complementary in the meat and poultry industry, University, a proposal is in pro- and consistent. While USDA’s giving food processors a power- Agricultural Marketing Service cess to transfer the university’s food ful preventive weapon in the battle (AMS) is in the midst of evaluating a science program from the College against foodborne illnesses spread proposed marketing agreement for of Human Sciences back into the by outbreaks of Listeria, Salmonella, College of Agriculture, its original the leafy green industry, the FDA is currently developing a proposed E. coli 0157:H7, Campylobacter, and academic home. other bacterial and spoilage-causing Pending required approvals, the produce safety regulation. It is our expectation that these products microorganisms. food science program will become will take into account the diverse HB2’s patent pending technol- a formal part of the Department of nature of farming operations and ogy offers antimicrobial benefits Poultry Science. Three current food that any marketing agreement would comparable to chlorine-based science faculty members will join the conform to any regulations that may products, but with significant advan- department, and the food science be promulgated by FDA. tages, including increased stability at teaching program will become an The success of these efforts the higher pH levels encountered option within the poultry science depends on the feedback and com- in most food processing applica- curriculum. ments we receive from growers and tions. While HB2 may be used in other produce safety stakeholders. “Given that the Alabama poultry higher concentrations than chlorine, AMS will continue to review the industry represents a modern global enhancing its efficacy, its toxicology food industry, moving the food sci- comments that have been submitted profile is more benign than chlorine- ence program will allow the depart- to USDA on the proposed marketing agreement. To further inform based antimicrobials. ment and the College of Agriculture “In the field of bromine-based to better serve the poultry indus- its planned rulemaking, the FDA is announcing the establishment of a antimicrobials, HB2 is unsurpassed try’s needs,” said Don Conner, head docket to receive information about in terms of efficacy, cost effective- of the poultry science department. current practices and conditions for ness, ease of use, and worker safety,” “We will continue to have the production and packing of fresh said Jonathan Howarth, Ph.D., Enviro strong efforts devoted to live pro- produce and practical approaches Tech’s vice president of technology. duction, and adding strength in the to improving produce safety. The Bromine-based antimicrobials food science discipline will uniquely FDA will work with AMS to have have proven efficacious in combat- position our department to truly the testimony from the AMS hear- ing pathogen-causing bacteria. As address critical issues from the farm ings placed in the FDA docket for the regulatory environment and consideration by the FDA.The FDA to the fork,” he added. public scrutiny requires heightened encourages all interested persons to Auburn University is developing vigilance in preventing outbreaks a comprehensive Food Safety Initia- submit information they believe will inform the development of safety of foodborne illnesses, HB2 should tive to address critical food safety help meat and poultry processors in issues facing our state and nation, standards for fresh produce at the farm and packing house, as well as their efforts to adhere to the high- and the Department of Poultry strategies and cooperative efforts est standards for food safety. Science will play a key role in this to ensure compliance with those university-wide initiative. standards.

~~290 FOOD PROTECTION TRENDS | MAY 2010 WHAT'S HAPPENING IN FOOD SAFETY~~

Dr. James Dickson Named and government personnel. After food making its way to our kitchen NAMP Top Educator retiring from the U.S. Army as food tables... That is a hazard to public health. It is unacceptable.” President he North American Meat service R&D coordinator at the Obama charged Secretary Vilsack Processors Association has rank of lieutenant colonel, he began and Health and Human Services honored Dr. James Dickson, a helping food companies imple- (HHS) Secretary Kathleen Sebelius, meat science professor at lowa State ment HACCP-based Total Quality Management programs. Dr. Snyder the co-chairs of the Food Safety University, with the Harry L. Rudnick Working Group, with working to is known by colleagues as a profes- Educator of the Year Award. upgrade our food safety laws for the sional who persistently sticks to NAMP bestows the award 2\st century; foster coordination annually on an industry leader who science with a depth of knowledge throughout government; and ensure demonstrates a commitment to the relating to his craft and HACCP that we enforce these laws to keep highest standards in meat and/or with its prerequisites that the American people safe.As part food science education. is unmatched. of this effort, Secretary Vilsack has Dr. Dickson currently serves instituted a top-to-bottom review of as a professor in ISU’s Department President Obama, Secretary USDA's food safety regulations. of Animal Science, is professor in Vilsack Announce Intent Dr. Elisabeth Hagen is currently charge of the ISU component of the to Nominate Dr. Elisabeth the USDA's Chief Medical Officer, Food Safety Consortium and holds Hagen as USDA Under serving as an advisor to USDA mis- a courtesy appointment the Univer- sion areas on a wide range of human Secretary for Food Safety sity’s Department of Food Science health issues. Prior to her current and Human Nutrition. resident Obama has ann- post, she was a senior executive at Dr. Dickson’s research focuses Pers his intent to nominate FSIS, where she played a key role on controlling bacteria in foods Dr. Elisabeth Hagen as the U.S. in developing and executing the of animal origin to protect public Department of Agriculture’s Under agency's scientific and public health health. Secretary for Food Safety. Hagen agendas. She has been instrumental NAMP established the Rudnick will serve with Agriculture Secretary in building relationships and foster- award in 1969, named for the organi- Tom Vilsack. ing coordination with food safety zation’s first executive vice president “There is no more fundamental and public health partners at the who served as its attorney and EVP function of government than pro- federal, state, and local level. for 20 years until his retirement. tecting consumers from harm, which Before joining the federal is why food safety is one of USDA's government in 2006, Hagen taught Dr. Peter Snyder Jr. Receives top priorities,” said Vilsack.““We can and practiced medicine in both the and must do a better job of ensur- the 2010 Foodservice private and academic sectors, most ing the safety of meat and poultry Consultants Society recently in Washington, D.C. She products regulated by USDA, and holds an M.D. from Harvard Medical International Trendsetter Dr. Hagen brings the background, School, and a B.S. from Saint Joseph's Award skills, and vision to lead USDA's University. Dr. Hagen completed r. Peter Snyder was awarded efforts to make sure that Americans her specialty medical training at the the 2010 FCSI Americas have access to a safe and healthy University of Texas Southwestern Trendsetter Award. The food supply.” and the University of Pennsylvania, award is presented to an individual The Food Safety mission of and is board certified in infectious who best exemplifies innovation, USDA includes the Food Safety and disease. She is married and lives with creativity and unique and lasting Inspection Service (FSIS), which her husband and two young children is the public health agency in the contributions to the foodservice in northern Virginia. U.S. Department of Agriculture industry and is presented biannually. responsible for ensuring that the Dr. Peter Snyder Jr., founder and The Global Food Safety nation’s commercial supply of meat, president of Hospitality Institute of Initiative Announces New poultry, and egg products is safe, Board Chairman Technology & Management, was rec- wholesome, and correctly labeled ognized for his lifetime commitment and packaged. When the President he Global Food Safety Initia- to food safety education. For over announced the creation of the Food tive (GFSI), managed by The 50 years, Dr. Snyder has provided Safety Working Group last March, Consumer Goods Forum, food technology and management he said, “In recent years, we've seen announced during the closing education to the hospitality industry a number of problems with the session of the Global Food Safety

~~MAY 2010 | FOOD PROTECTION TRENDS 291 WHAIS HAPPENING IN FOOD SAFETY~~

Conference in Washington, D.C., the ing fulfillment of legal and company Strategic Diagnostics Inc. appointment of Jiirgen Matern, vice requirements in the stores. Becomes SDIX president, Strategic Quality Manage- trategic Diagnostics Inc.,a pro- ment at Metro AG to succeed JP Key Technology Appoints vider of biotechnology-based Suarez, Walmart as its Board Chair- Teri Johnson to Inter- products and services for a man. Matern took over the leader- Continental Sales Manager broad range of life science, biotech- ship of GFSI immediately. Commenting on the appoint- | ( ey Technology announces the nology, diagnostic, and food safety ment, outgoing Chairman JP Suarez appointment of Teri Johnson applications, has announced it will said, “The GFSI Board is delighted to the new position of inter- be doing business as SDIX (Strategic continental sales manager for the that Jiirgen has agreed to take over Diagnostics Inc. d/b/a SDIX). Australia/New Zealand, Asia Pacific, this role, which occurs at an import- The new SDIX name and logo and Latin American regions. Ms. ant time for GFSI. The initiative has are designed to better reflect the Johnson is responsible for leading company’s evolution from its histori- gained tremendous momentum over Key’s sales and aftermarket activities cal beginnings as an industrial diag- the last few years in many parts in these areas to bring the company’s nostics products and antibody pro- of the world. GFSI still has a key automated inspection, specialized role to play in effectively managing conveying, product preparation duction company to the company it the adoption of GFSI recognized systems, and world-class service to is today, a biotechnology company, schemes by building awareness the market. with all of its core capabilities and among key stakeholders in the “Key Technology has a long expanded expertise in developing food industry to demonstrate the history of providing process automa- and delivering a full suite of inno- efficiencies associated with having a tion systems to food processors and vative immuno-solutions. The new set of globally accepted food safety industrial customers. We need to name also aligns the company name schemes.” constantly work to understand the with its Web site address and NAS- Jurgen Matern added, “There changing dynamics of our diverse DAQ listing, making the company are many more challenges ahead, markets,” said John Boutsikaris, easier to find and connect to. and we look forward to building on senior vice president of global sales Commenting on the announcement, and aftermarket. “Teri is ideally our existing work in global markets Mr. Fran DiNuzzo, president and and across the entire supply chain, suited to take the lead in this important arena. Given the depth of her CEO of SDIX said, “Over the last to continuing to build relationships twenty years, Strategic Diagnostics between the private and public experience with our products and the industries we serve, she is a ter- Inc. has grown by delivering value sector, and to expanding awareness rific resource for our customers and and innovation to our custom- of GFSI and measuring its global a valuable asset to our team.” ers. Over the past several years, the impact.” Ms. Johnson has been with Key company has emerged as an innova- Jurgen Matern will become the for 25 years. Most recently, she tive supplier of immuno-solutions to fifth Chairman of the Global Food was the Fresh-Cut Industry manager new customers in the Life Science Safety Initiative. responsible for supporting Key's market. As such, the company has Having completed a Food Tech- activities in this strategic industry evolved beyond its name and brand. nology Engineering degree, Jiirgen around the world. Previously, she Today, our company is much more was responsible for Research and held a number of positions at Key than the original Strategic Diagnos- Development/Quality Assurance including product marketing manager tics name or SDI logo represent- at Quaker Oats and Royal Canin responsible for Key’s Smart Shaker® ed. We are transforming SDI into a in Germany from 1981 to 1989. In vibratory conveyors, systems en- biotechnology company with a key 1990, he joined Metro Germany to gineer, sales engineering manager, set up Quality Assurance for the service manager, VP/GM Automated focus on growth in the Life Science food business in Germany. In the Inspection Systems, and sales and and Food Safety markets. We intend following years, he developed quality marketing support director. She for SDIX and our updated logo to assurance in Metro to an inter- holds a bachelor’s degree in agricul- symbolize our commitment to be national department with almost tural engineering from Oregon State experts at creating advantage for 500 engineers and specialists in 32 University, and has completed the our customers and partners using countries, covering the whole food California Institute of Technology’s quality, innovative, and effective and non-food business and assur- Program for technology marketing. immuno-solutions.”

~~292 FOOD PROTECTION TRENDS | MAY 2010 ?~~

An additional benefit of the According to Spurgeon, the E-Z dual beam X-Ray System is it offers Tec X-Ray system and E-Z Tec DSP zone detection as packaged or raw Metal Detector can be monitored product moves through the unit, and controlled remotely by using according to Spurgeon. Rather than Eriez E-Z Link™ software. rejecting an entire row of product, Eriez the X-Ray unit will pinpoint a single 888.300.ERIEZ (3743) product with a foreign object for Erie, PA precise rejection, thus allowing non- www.eriez.com contaminated product to proceed. “This will save our customers DuPont Qualicon Releases thousands of dollars in re-work and New BAX® System Test for labor,” says Spurgeon. E. coli O157:H7 Moreover, Eriez X-Ray Systems Eriez operate using very low beam energy BR: processors, service labs because of the company’s unique and other food industries can Eriez® Introduces Extra beam architecture. This design places now use a new test from DuPont Wide Combination Dual- Eriez’ X-Ray source very close to Qualicon to quickly and accurately Beam Multi-Zone X-Ray the belt/product and thus, the low- check beef and produce for contamination with E. coli O157:H7. and Metal Detector System est energy. “Conversely, other man- Developed in collaboration with the ufacturers’ systems require more riez® has introduced an extra USDA Agricultural Research Service, energy, as the x-ray sources need to wide combination E-Z Tec® Dual- this BAX” System assay uses real- be higher up from the belt/product. Beam Multi-Zone X-Ray and Metal time polymerase chain reaction This can cause burn through of the Detector System. This state-of-the- (PCR) technology to quickly detect foreign object,” says Spurgeon. art device offers optimal detection all known E. coli O157:H7, even The dual beam technology also atypical strains that can be missed and precise rejection of virtually any provides coverage for a conveyor by some other tests. foreign object for packaged or bulk belt more than 40 inches wide. E. coli O157:H7 is a foodborne flow applications. Traditional X-Ray systems have “Working together, the X-Ray pathogen that can cause serious, accommodated belts up to 24 sometimes fatal, illness at very will provide Eriez customers with inches, according to Spurgeon. The unsurpassed foreign objects detec- low infectious doses—as few as 10 sheer size of the dual beam cover- organisms. The BAX” System real- tion for ferrous, nonferrous, stain- age is unique to the industry as well time assay was validated on industry less steel and non-metallics such as as the use of individual zones with standard sizes of ground beef, beef stone, glass, bone and some plastics. dedicated rejects for each. trim, lettuce and spinach that were Additionally, the metal detector will The Eriez E-Z Tec DSP Metal spiked at |—2 cells per portion, and provide for the best possible detect- Detector complements the dual it was found to perform as well or ion for aluminum—which is the most beam X-Ray system by detecting better than the reference culture difficult metal for the X-Ray machine ferrous, nonferrous, stainless steel methods. to detect,” explains Ray Spurgeon, and aluminium objects in package According to Dr. Frank Burns, Eriez product manager—Inspection and raw product. The standard senior scientist at DuPont Qualicon, Systems. “Now, processors can use three-coil aperture arrangement E. coli O157:H7 is a highly complex both technologies to improve their sends a signal to the unit’s control and variable organism that can

~~food safety,” he says. for digital processing. ! be challenging to detect at low~~

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 2010 | FOOD PROTECTION TRENDS 293 levels. “This new BAX® System with ease of use. It follows the same The Biochrom Anthos 2010 assay is an extremely accurate and simple procedure and uses the same Microplate Reader is simply designed robust molecular method. Its rapid equipment as other ROSA lateral to meet researchers’ needs for a reaction time allows for quick test flow milk tests — add milk to the quality instrument at a moderate completion, which is essential for test strip, incubate and read on the price. customers who hold perishable ROSA Pearl Reader. Four filters are supplied as stan- products while waiting for test With a minimum detection level dard that cover the wavelengths for results before shipping.” of 75 ppb, the Charm Streptomycin most common absorbance assays Test helps users meet regulatory Food processing companies with a colorimetric endpoint, e.g., around the world rely on the BAX® requirements around the world: EU/ ELISA, BCA, Bradford, and Lowry system to detect pathogens or CODEX/Australian/New Zealand assays and additional filters are avail- other organisms in raw ingredients, MRL (200 ppb), US Tolerance (0 able. finished products and environmental ppb), Canadian MRL (125 ppb), and samples. The automated system the new Russian Milk Federation A choice of software packages uses leading-edge technology, import requirement of 500 ppb. enables the user to connect to a PC including polymerase chain reaction Streptomycin is a member of the and run both endpoint and kinetic (PCR) assays, tableted reagents aminoglycoside family and can inhibit assays with ease. Results can be and optimized media to detect the growth of yogurt and cheese printed directly or exported to a Salmonella, Listeria species, Listeria cultures. spreadsheet for further analysis. monocytogenes, E. coli O157:H7, Charm Streptomycin Test joins Biochrom Ltd. Enterobacter sakazakii, Campylobacter, the Charm family of ROSA milk +44 (0) 1223 427811 Staphylococcus aureus, Vibrio, and tests — the leading residue diagnostic Cambridge, United Kingdom yeast and mold. With certifications tests employed by the dairy industry www.biochrom.co.uk and regulatory approvals in the worldwide. Other ROSA milk tests Americas, Asia and Europe, the include beta-lactam tests for the BAX® system is recognized globally North American dairy market, MRL as one of the most advanced beta-lactam tests for international pathogen testing system available markets, as well as tests for tetra- to food companies. For more cyclines, sulfa drugs, enrofloxacin, information on the new E. coli chloramphenicol, and aflatoxin M1. O157:H7 test, please visit www. Combination beta-lactam/tetracy- realtime-ecoli.com. cline kits are also available. All ROSA tests follow a similar test procedure DuPont Qualicon and uses the same equipment, mak- 800.863.6842 ing testing efficient and cost effec- Gainco Wilmington, DE tive. The ROSA Pearl Reader stores www.dupont.com results electronically for record Gainco Now Representing keeping and analysis. Fortress Technology in the Charm Sciences Introduces Charm Sciences, Inc. Sale and Service of Metal New Rapid One Step Assay 978.687.9200 Detectors to the U.S. for Streptomycin in Milk Lawrence, MA Poultry Processing Industry harm Sciences, Inc. announces www.charm.com G ainco, Inc., introduces that it the Charm® Streptomycin Test, is now representing Fortress a new Rapid One Step Assay (ROSA) Biochrom Anthos 2010 Technology in the sale of Fortress for the detection of streptomycin Microplate Reader metal detection equipment to in raw milk. hen running routine micro- poultry and meat processors in the Charm Streptomycin Test plate absorbance assays a United States. The agreement be- uses patented ROSA technology— robust, easy-to-use microplate tween Gainco and Canadian-based combining fast, accurate detection reader is needed. Fortress Technology enables both

~~294 FOOD PROTECTION TRENDS | MAY 2010 os no~~

companies to supply top-quality are no complicated menu systems In addition to representing equipment and systems that repre- or terminology to learn, while Fortress Technology products, sent the state-of-the-art in process- dedicated shortcut keys allow for Gainco’s field service technicians are ing and data capture. instant activation of the most com- factory-trained in the installation and According to Joe Cowman, mon functions. A multi-unit control servicing of the equipment. general manager of Gainco, Inc., the capability allows for the operation Gainco, Inc. relationship with Fortress Technol- and monitoring of numerous detec- 800.467.2828 ogy was forged after a systematic tor units — all from a single control Atlanta, GA review of metal detection equipment panel. www.gainco.com and systems produced by a variety The exceptional engineering of of manufacturers. “As part of our Fortress Phantom metal detectors Hoefer, Inc. Has Introduced evaluation, we commissioned an provides other productivity-enhanc- a Full Line of Single Channel outside research firm to conduct a ing benefits, such as AutoTest auto- Variable Volume Pipettes customer satisfaction survey with a mated system testing that reduces he new Hoefer Variable Volume cross-section of poultry and meat the inconsistencies associated with Pipettes are designed for the processors. More than a dozen manual testing that so often lead to demanding liquid handling applica- metal detection equipment manu- higher costs for poultry processors. tions found in research laboratories. facturers were evaluated, and the In addition, an auto-balance feature Six sizes are available from 0.5 ul results clearly showed that Fortress enables the system to automatically for PCR protocols to 5 ml volumes Technology is among the most highly adjust to changes in the production for large sample dilutions. rated in terms of the design quality environment, thereby eliminating the The ergonomic design with low and performance of its metal detec- need for manual balancing. plunger force helps to reduce the tors in the harsh processing environ- Fortress Phantom metal risk of repetitive stress injuries. The ment.” detectors are available in a choice Hoefer Variable Volume Pipettes One of the most popular items of aperture sizes for integration have a tapered cone design which being represented by Gainco is the with conveyor belt operations, or enables them to use pipette tips Fortress Phantom metal detector. for standalone operation. Units from a wide variety of manufactur- This highly rated model is equipped are offered with an IP69k-certified, ers. The Hoefer Pipettes are fully with the latest-generation digital extra-rugged casing for complete autoclavable to eliminate cross con- equipment processing technology, waterproof protection as well as tamination.All Hoefer pipettes come and delivers the processing power protection against harsh washdown with a shelf bracket, calibration tool, needed to ensure superior detec- chemicals and other daily rigors on and calibration certificate. tion accuracy, along with high-speed the production floor. These Pipettes are available in productivity and easy operability. Fortress Phantom metal detec- six sizes including 0.5—10 pl, 2-20 ul, Fortress Phantom metal detectors allow for PC-to-PC communi- 10—100 yl, 20-200 ul, 100-1000 ul tors are powered by a high-speed cation via special software designed and I-5 ml. digital signal processor that gives to capture event logging, thereby A large display window makes these units the greatest processing making these units a critical control power available in the market today. point in HACCP programs. Pow- it easy to select the correct vol- The equipment’s special UltraSense ered by an SQL database, the system ume.Volume adjustment is made by capability enables the smallest metal can store an extensive volume of turning the plunger button, eliminat- contaminants to be detected at the information for long periods of ing the risk of accidental volume highest sensitivity levels. time, and on-demand reports can changes during pipetting. Moreover, Fortress Phantom be generated easily and downloaded Hoefer, Inc. metal detectors make life easy or exported in Excel® format. Flash 800.227.4750 for production line operators. An RAM memory technology prevents Holliston, MA “intuitive” interface means there any inadvertent loss of information. www.Hoeferinc.com

~~MAY 2010 | FOOD PROTECTION TRENDS 295 INDUSTRY PRODUCTS~~

The One Click™ user interface tiple parameters. Powerful sampling allows quick, simple and direct ac- and automation units can completely cess to all routine tasks and pro- automate measurement procedures vides clear user information utilizing and greatly reduce or even eliminate shortcut buttons to start routine time-consuming cleaning procedures. tasks immediately. Every operator A smooth and seamless LIMS/SAP has a personalized home screen, integration with LabX™ PC software shortcuts and operation language. organizes comprehensive sample Mettler Toledo A unique product/method concept lists containing all the relevant data fulfills even the most demanding to entirely automate quality control. requirements without having to Mettler Toledo’s New Era Complete and secure traceabil- alter any settings. Measurement of Density and Refractive ity is only a click away with LabX™ results are automatically converted PC software in order to easily, yet index Meters for the Food into user-defined units such as Brix fully comply with the many regula- and Beverage Industry or alcohol concentrations, while tory demands facing the food and a Toledo is delighted to sophisticated barcode functions beverage industry. User identifica- announce the new LiquiPhys- conveniently input sample data and ics Excellence instruments for den- automatically ensure the right mea- tion and access control is performed with biometric identification via a sity and refractive index determina- surement method is always chosen. tions within the food and beverage The highly flexible concept, finger print reader. Comprehensive industry. with full modularity, facilitates the test and error detection functions, The new LiquiPhysics™ Excel- combination of density with refrac- as well as automatic adjustment lence density and refractometers tive index, color and/or pH/conduc- verifications, add significant security— are simple to operate and can be tivity measurements. This supports ensuring the instruments always automated to determine pH and the simple expansion of measuring provide exact results. color simultaneously; making them systems and simultaneous determi- Mettler Toledo the ideal tools for handling the high nations of several parameters when 614.438.4505 sample throughput requirements of additional needs arise, enabling the Columbus, OH the food and beverage industry. simultaneous determination of mul- www.mt.com/LiquiPhysics

~~296 FOOD PROTECTION TRENDS | MAY 2010 INTRODUCING... we Me a ... THE ULTIMATE IN HIGH VOLUME IMS~~

The PATHATRIX system is widely used and approved by multi-national companies, contract laboratories, — regulators, and researchers. Fully Automated PATHATRIX - AUTO has been developed in — at the press of a button response to our customers increasing demand for High Sample Throughput automation. — 150 samples per hour High Volume a wanes — 10 to 60 ml sample size Ss : Q wRters® i gy + Enhances Detection g oe . — PCR, ELISA, Selective Agar Plate

~~Save up to 60% of your PCR costs using our AOAC-RI! approved PATHATRIX” Pooling methods~~

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~~IAFP Exhibitor IAFP Silver Sustaining Member _ CAREER Pe) \ Ale~~

~~IAFP Career Services is the premier electronic recruitment resource for the food safety industry.~~

~~Whether you are looking for a new job or recruiting new talent — IAFP Career Services is a great resource!~~

~~For more information, including rates, visit:~~

~~International Association for Food Protection,~~

~~298 FOOD PROTECTION TRENDS | MAY 2010 _ ;~~

Food Process Control Microorganisms When the world’s leading food manufacturers need to meet expanding regulatory, liability, and quality assurance challenges they put their trust in Microbiologics. Our food process controls are guaranteed to deliver a specific number of colony forming units. Each easy-to-use microorganism preparation is authentic and traceable to an original reference strain.

~~EZ-FPC™ * Qualitative preparations for Presence/Absence Testing * Quantitative preparations for Quantitative Test Methods * Vial of 10 lyophilized microorganism pellets~~

~~EZ-SPORE™ * Quantitative preparations for Spoilage Detection Methods * Vial of 10 lyophilized microorganism pellets~~

~~EZ-Accu Shot™ * Quantitative preparations for Ecometric Test Methods * 5 vials of lyophilized microorganism pellets (1 pellet per vial) * 5 vials of hydrating fluid (1.2 mL in each vial)~~

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~~MAY 2010 | FOOD PROTECTION TRENDS 299 Special Contributors~~

~~(a) DEIBEL JohnsonDiversey we LABORATORIES~~

* a ~ kraft foods B | OME RIieux MANAGING RISK bev make today delicious

~~SILLIKER Food Safety & Quality Solutions~~

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Advanced Instruments, Inc. Frozen Food Foundation Nasco International, Inc. California Association of Dairy GMA Nelson-Jameson, Inc. and Milk Sanitarians (CADMS) International Food Information Pall GeneSystems ConAgra Foods, Inc. Council (IFIC) Quality Assurance & Food Ecolab, Inc. International Life Sciences Safety Magazine ELISA Systems, Pty, Ltd. Institute, N.A. (ILSI, N.A.) F & H Food Equipment Company International Packaged Ice Walmart Wilbur Feagan Association (IPIA) Weber Scientific

~~300 FOOD PROTECTION TRENDS | MAY 2010 Preliminary Program~~

~~AUGUST 1-4, 2010 on ANNUAL MEETING~~

SUNDAY, AUGUST 1 European Concept on Hygiene Monitoring in the Food Supply Chain — ‘Farm-to-Fork’ Concept in Practice Opening Session — 6:00 p.m. National Institute of Food and Agriculture Showcase The Salmonella Smorgasbord: The Problem with Too Many Ivan Parkin Lecture — Michael R. Taylor, Deputy Commissioner Choices for Foods, U.S. Food and Drug Administration, Washington, D.C. Food Packaging Technology: Opportunities and Challenges That Enhance Food Safety MONDAY, AUGUST 2 Non-0157:H7 E. coli: An Increasing International Concern Global Product Safety Harmonization: Exploring the Poster Session Comparative Differences of International Policies Antimicrobials Sanitation Seafood Epidemiology Technical Sessions Risk Assessment Communication e Produce Novel Laboratory Methods Outreach and Education e Meat and Poultry Beverages and Water Dairy and Other Food Commodities Symposia Symposia e Surveillance for Foodborne Disease: Challenging Phases e Way before the Fork: Impact of Pre-harvest Management e Data Deluge, Interacting Players, and Complex Networks Programs and Supply Chain Influences on the Control of Shiga in Food Sciences Global Water Storages: Their Impact on Water Safety Toxin-producing E. coli Contamination in Beef and Quality Food and Food Environment Test Considerations in View of Microbiological Environmental Testing and Validation: Leading Changing Regulations Edge Issues for Low-moisture Foods Human Noroviruses: Attribution, Transmission, and Control Human Pathogens Associated with Edible Plants Advances in Detection Technologies to Address Food Safety Government, Academic, and Industry Collaborations to and Food Defense Needs Advance the Development and Use of Microbiological Risk Assessments Technical Sessions Converging Industry Initiatives on Traceability ¢ Produce and Communication Outreach and Education Ripple or Tsunami? Riding the Regulatory Wave to Safer e Risk Assessment and Epidemiology Bottled Water and Water Beverages Roundtable WEDNESDAY, AUGUST 4 e Research Needs a Roundtable: Retail and Foodservice Food Safety Poster Session Technical Session e Produce e Meat and Poultry e Applied Laboratory and Novel Laboratory Methods

Symposia Symposia Global Issues and Impact of Gluten Allergy and Celiac Disease e Buy Local? Addressing the Safety Issues Behind Green Food Foodborne Disease Outbreak Update Trends Food Safety in Developing Countries Less Recognized and Presumptive Pathogens: What Now, Setting the Science-based Agenda for Co-management What Next? of Watershed Quality and Produce Safety What’s Been Keeping You Up at Night? Selected Unanswered A Practical Approach to Risk Communication: Engaging Food Safety Questions Stakeholders and the Public ‘Ingredient’ is a Ten-letter Word for Financial Disaster Maintaining Consumer and Market Continuity during Animal Good Agricultural Practices and the Small Scale Producer: Disease Outbreaks What’s Really Going on Out There? e Flour Food Safety: The Changing Landscape — E. coli 0157:H7 Technical Sessions Symposia e Pathogens, Sanitation and Seafood e Bacterial Toxins: A Past or an Emerging Issue for Food and e Antimicrobials and Microbial Food Spoilage Beverage Safety? WHO’s Epidemiological Approach to Estimating Foodborne TUESDAY, AUGUST 3 Diseases — WHO FERG Tools for Predictive Microbiology and Microbial Risk Assess- Poster Session ment Issues in Production and Manufacture of Nuts and Nut- e Applied Laboratory Methods e General Microbiology containing Products: Nuts to You e Microbial Food Spoilage e Pathogens Risk Benefit Analysis of Food Production and Consumption e Non-microbial Food Safety ¢ Food Toxicology New Definitions in Imported Seafood Safety

Symposia John H. Silliker Lecture — Robert L. Buchanan, Ph.D., Director and e Risk-based Design of Thermally Processed Foods Professor, Center for Food Safety and Security Systems, University A Look into the Future of Maryland, College Park, MD

~~MAY 2010 | FOOD PROTECTION TRENDS 301 lvan Parkin Lecture~~

~~Deputy Commissioner for Foods U.S. Food and Drug Administration Washington, D.C.~~

r. Michael R. Taylor was named Deputy Comm- issioner for Foods at the U.S. Food and Drug Administration (FDA) in January 2010. He is the first individual to hold the position, which was created along with a new Office of Foods in August 2009. Mr. Taylor is leading FDA efforts to develop and carry out a prevention-based strategy for food safety; plan for new food safety legislation; and ensure that food labels contain clear and accurate information on nutrition. Mr. Taylor joined the FDA in July 2009, as Senior Advisor to the Commissioner of Food and Drugs, with responsibility for overseeing the planning and implementation of food safety reform at FDA. From June 2000 until joining FDA, Mr. Taylor worked in academic and research settings as a research professor at The George Washington University School of Public Health and Health Services, a professor at the University of Maryland’s School of Medicine, and a senior fellow at Resources for the Future. Mr. Taylor has served in government as Administrator of USDA’s Food Safety and Inspection Service (1994—1996), Deputy Commissioner for Policy at the Food and Drug Administration (1991—1994), and FDA Staff Lawyer and Executive Assistant to the FDA Commissioner (1976—1981). In the private sector, he established and led the food and drug law practice at King & Spalding (1981—1991 and November 1996—September 1998) and was Vice President for Public Policy at Monsanto Company (October 1998—January 2000). Mr. Taylor has served on several National Academy of Sciences committees studying food-related issues. Until joining the FDA, he was a senior fellow with The Partnership to Cut Hunger and Poverty in Africa and a board member of Resolve, Inc. and the Alliance to End Hunger. Mr. Taylor received his law degree from the University of Virginia and his B.A. in Political Science from Davidson College.

~~302 FOOD PROTECTION TRENDS | MAY 2010 John H. Silliker Lecture~~

~~Director and Professor, Center for Food Safety and Security Systems College of Agriculture and Natural Resources University of Maryland College Park, Maryland~~

r. Robert L. Buchanan received his B.S., M.S. M. Phil, and Ph.D. degrees in Food Science from Rutgers University, and post-doctoral training in Mycotoxicology at the University of Georgia. Since then, he has had over 30 years of experience teaching and conducting research in food safety, first in academia, then with the USDA Agricultural Research Service and the Food and Drug Administration. Dr. Buchanan recently joined the faculty of the University of Maryland as Professor and Director of the new Center for Food Safety and Security Systems. His scientific interests are diverse and include extensive experience in predictive microbiology, quantitative microbial risk assessment, microbial physiology, mycotoxicology, and food safety systems. He has published over 400 manuscripts, book chapters, and abstracts on a wide range of subjects related to food safety, and has given hundreds of invited lectures on five continents. Additionally, he is one of the co-developers of the widely used USDA Pathogen Modeling Program, and served on the boards of editors of several journals. Dr. Buchanan holds an ongoing interest in the development of science-based public health policy. He served as the FDA Center for Food Safety and Applied Nutrition’s Senior Science Advisor, as the Director of the CFSAN Office of Science, the FDA Lead Scientist for the U.S. Food Safety Initiative, and as Deputy Administrator for Science with the USDA Food Safety and Inspection Service. Dr. Buchanan served on numerous national and international advisory bodies, including as the U.S. Delegate to the Codex Alimentarius Commission Committee on Food Hygiene and a permanent member of the International Commission on Microbiological Specification for Foods. Dr. Buchanan also served as a member of the National Academy of Science's Institute of Medicine Comm- ittee on Emerging Microbial Threats, the National Advisory Committee on Microbiological Criteria for Foods, and numerous international expert consultations for the FAO and WHO. Dr. Buchanan received numerous national and international honors and is a Fellow of both the American Academy for Microbiology and the Institute of Food Technologists.

~~MAY 2010 | FOOD PROTECTION TRENDS 303 Activities~~

~~SATURDAY, JULY 31 TUESDAY, AUGUST 3~~

~~COMMITTEE MEETINGS EXHIBIT HALL LUNCH 2:30 p.m. - 5:00 p.m. 12:00 p.m. - 1:00 p.m.~~

~~aie: a BUSINESS MEETING are 12:15 p.m. - 1:00 p.m. EXHIBIT HALL RECEPTION SUNDAY, AUGUST 1 5:00 p.m. - 6:00 p.m.~~

COMMITTEE MEETINGS ’ ee 7:00 a.m. - 5:30 p.m. PRESIDENT’S RECEPTION (by invitation) 6:00 p.m. - 7:00 p.m. STUDENT LUNCHEON (ticket required) 12:00 p.m. - 1:30 p.m. WEDNESDAY, AUGUST 4 EDITORIAL BOARD RECEPTION (by invitation) a H. we LECTURE 4:30 p.m. - 5:30 p.m. -UU p.m. - 4:49 p.m. OPENING SESSION AND IVAN PARKIN LECTURE AWARDS om. RECEPTION ->aem. AND BANQUET 6:00 p.m. - 7:30 p.m.

CHEESE AND WINE RECEPTION 7:30 p.m. - 9:30 p.m. Sunday, August 1 through Wednesday, August 4 Employers, take advantage of the opportunity to recruit the top food scientists in the world! Post MONDAY. AUGUST 2 your job announcements and interview candidates.

COMMITTEE AND PDG CHAIRPERSON BREAKFAST (by invitation) IAFP has partnered with Southern California 7:00 a.m. - 9:00 a.m. Gray Line to offer daily sightseeing tours to all major Southern California attractions. Specialty tours include EXHIBIT HALL LUNCH LA/Hollywood and San Diego/Tijuana city tours, OC 12:00 p.m. - 1:00 p.m. beaches, shopping excursions, movie stars’ homes and Catalina Island. Book your tours now at www.graylin- eanaheim.com with your special IAFP discount coupon EXHIBIT HALL RECEPTION available under ‘Special Promotions.’ Or visit the IAFP 5:00 p.m. - 6:00 p.m. Registration Desk once you arrive in Anaheim to arrange your tours.

Tustin Ranch Golf Club 6:30 a.m. — 2:00 p.m. This championship 18-hole Ted Robinson designed course is unique to Orange County and extremely popular. Experience breathtaking scenery, sparkling lakes and cascading falls at this course. Voted the “Best Orange County Golf Course 2009” by the readers of the Orange County Register and 4-Star recipient of Golf Digest Magazine’s “Places to Play”. Your registration fee helps to support the IAFP Foundation.

~~304 FOOD PROTECTION TRENDS | MAY 2010 eneral Information~~

~~AUGUST 1-4, 2010 b ® ANNUAL MEETING~~

~~REGISTER ONLINE — EVENING EVENTS~~

~~Register online at Sunday, Aug. 1 Opening Session 6:00 p.m. REGISTRATION P Cheese and Wine Reception 7:30 p.m. Register to attend the world’s leading food safety conference.~~

Full Registration includes: Monday, Aug. 2 e Program Book Symposia Exhibit Hall Reception Welcome Reception Roundtables Ivan Parkin Lecture Exhibit Hall Admittance Cheese and Wine Reception Exhibit Hall Lunch (Mon. & Tues.) Tuesday, Aug. 3 Technical Sessions Exhibit Hall Reception (Mon. & Tues.) Exhibit Hall Reception Poster Presentations John H. Silliker Lecture Awards Banquet Wednesday, Aug. 4 GUEST REGISTRATION Awards Banquet Reception 6:00 p.m. — 7:00 p.m. Guest registration includes: Awards Banquet 7:00 p.m.— 9:30 p.m.

e Welcome Reception e Exhibit Hall Admittance , e Ivan Parkin Lecture e Exhibit Hall Lunch (Mon. & Tues.) SPECIAL EVENTS « Cheese and Wine Reception e Exhibit Hall Reception (Mon. & Tues.) NFPA Alumni and Friends Reception Please note that Guest registration applies to those individuals To be determined who are not employed in the food safety arena. EXHIBIT HOURS

ML no Sunday, Aug. 1 7:30 p.m. — 9:30 p.m. Sunday, Aug. 1 Monday, Aug. 2 10:00 a.m. — 6:00 p.m. Opening Session 6:00 p.m. — 7:30 p.m. Tuesday, Aug. 3 10:00 a.m. — 6:00 p.m. Monday, Aug. 2 Symposia & Technical Sessions 8:30 a.m. — 5:00 p.m. a iran Tuesday, Aug. 3 A special rate of $149 per night is available at the Hilton : 3 Anaheim. Reservations can be made from the IAFP Web site. Symposia & Technical Sessions . — 5:00 p.m. The Hilton Anaheim is adjacent to the Anaheim Convention Center Wednesday, Aug. 4 where the sessions, exhibits and events will be held.

Symposia & Technical Sessions 8:30 a.m. — 3:30 p.m. CANCELLATION POLICY Closing Session 4:00 p.m. — 4:45 p.m. Registration fees, less a $50 administration fee and any applicable bank charges, will be refunded for written cancellations received AOL ROL oe by July 16, 2010. No refunds will be made after July 16, 2010 Saturday, July 31 however, the registration may be transferred to a colleague with Tustin Ranch Golf Club 6:30 a.m. — 2:00 p.m. written notification. Refunds will be processed after August 9, 2010. Benefiting the IAFP Foundation Event and extra tickets purchased are nonrefundable.

~~International Association for Food Protection,~~

~~6200 Aurora Avenue, Suite 200W Des Moines, |A 50322-2864, USA Phone: +1 800.369.6337 * +1 515.276.3344 Fax: +1 515.276.8655 E-mail: [email protected] Web site: www.foodprotection.org~~

~~MAY 2010 | FOOD PROTECTION TRENDS Indicates |AFP Sustaining Members~~

3-A Sanitary Standards Chestnut Labs 703.790.0295 www. 3-a.org 417.829.3772 www.chestnutlabs.com 3M Food Safety ClorDiSys Solutions, Inc. 651.737.8286 www. 3m.com/microbiology 908.236.4100 www.clordisys.com A2LA-The American Association for Laboratory Accreditation Covance Laboratories, Inc. 301.644.3248 www. azla.org 608.395.3652 www.covance.com Advanced Analytical Technologies Inc. CRC rae & Francis Group LLC 515.296.6600 www. aati-us.com 561.998.250 www.crcpress.com

Advanced Instruments, Inc. Decagon Devices 781.320.9000 www. aicompanies.com 509.332.2756 www.decagon.com AEMTEK Deibel Laboratories 510.979.1979 www.aemtek.com 608.241.1177 www.deibellabs.com DNV AES Chemunex 281.396.1770 www.dnvcert.com 609.235.9272 www.aeschemunex.com DuPont Qualicon AIB International 302.695.5244 www.qualicon.com 785.537.4750 www. aibonline.org Ecolab Inc. Alchemy Systems 651.293.2233 www.ecolab.com 512.637.5100 www.alchemysystems.com EMD Chemicals, Inc. Alpha Biosciences, Inc. 800.222.0342 www.emdchemicals.com 410.467.9983 www.alphabiosciences.com Eurofins Scientific American Proficiency Institute 504.251.0098 www. eéurofinsus.com 800.333.0958 www.api-pt.com Exponent Applied Biosystems 888.656.3976 www.exponent.com 650.638.5715 www.appliedbiosystems.com Fisher Scientific AS! Food Safety Consultants 412.490.8300 www. fishersci.com 800.477.0778 www.asifood.com Food Quality Magazine-A Wiley-Blackwell Publication 515.292.0140 www. wiley.com/go/food ASM Press 800.546.2416 http: //estore.asm.org/ Food Safety Magazine 818.842.2829 www. foodsafetymagazine.com ATCC 703.365.2700 www. atcc.org Food Safety Net Services 210.308.0675 www.food-safetynet.com BD Diagnostics 410.316.4000 www.bd.com/ds Gosselin 33.328.4193.03 www. plastiques-gosselin. fr Bio-Rad Laboratories 800.876.3425 www.bio-rad.com Hanna Instruments 401.765.7500 www.hannainst.com BioControl 425.603.1123 www. bioconirolsys.com ee ae 805.346.2766 www.hardydiagnostics.com BioLumix, Inc. 734.984.3100 www. mybiolumix.com HiMedia Laboratories Pvt. Ltd. 91.22.40951919 www.himedialabs.com bioMérieux 314.731.8658 www. biomerieux-usa.com Hygiena 805.388.8841 www. hygiena.net Biotest Microbiology Corporation Idaho Technology, Inc. 973.625.1300 www. biotestusa.com 801 736.6354. www.idahotech.com BSK Associates-Food and Dairy Laboratories IEH Laboratories and Consulting Group 559.277.6960 www. Dskassociates.com 206.522.5432 www.iehinc.com Certified Laboratories International Association for Food Protection 516.576.1400 www.800certlab.com 800.369.6337 www. foodprotection.org Charm Sciences International Association for Food Protection Student PDG 978.687.9200 www.charm.com 800.369.6337 www. foodprotection.org

306 FOOD PROTECTION TRENDS | MAY 2010 International Food Hygiene Pall GeneSystems 44.0.1377.241724 www. positiveaction.co.uk 33.299.055.790 www. pall.com/genedisc Interscience Laboratories Inc. Q Laboratories, Inc. 781.792.2133 www. intersciencelab.com 513.471.1300 www. qlaboratories.com Log 5 Corporation QMI-SAI Global 240.544.2050 www.log5.com 416.401.8700 www.qmi-saiglobal.com Matrix MicroScience, Inc. Quality Assurance & Food Safety Magazine 303.277.9613 www. matrixmsci.com 330.523.5400 www. qualityassurancemag.com Medical Wire / ABSP R&F Laboratories 919.724.4010 www. mwe-usa.com 630.969.5300 www.rf-labs.com Michelson Laboratories, Inc. Remel 562.928.0553 www. michelsonlab.com 913.895.4240 www.remel.com Michigan State University Online Master of Science Rochester Midland Corporation, Food Safety Division in Food Safety 585.336.2200 www.rochestermidland.com 517.884.2078 www.online. foodsafety.msu.edu Romer Labs Microbial-Vac Systems 636.583.8600 801.523.3962 www.m-vac.com www.romerlabs.com rtech laboratories MicroBioLogics 800.328.9687 320.253.1640 www. microbiologics.com www.rtechlabs.com Safe Quality Food Institute Microbiolo y, International 202.220.0635 Www. sqfi.com 301.662.6835 www.800ezmicro.com SDIX MO BIO Laboratories 760.929.9911 www. mobio.com 800.544.8881 www.sdix.com MOCON Inc. SGS 763.493.7231 www.mocon.com 973.575.5252 www. foodsafety.sgs.com Nasco Whirl-Pak Siemens Industry Inc. 800.558.9595 www.enasco.com/whirlpak 847.941.6470 www.usSa.siemens.com/buildingtechnologies The National Food Lab Silliker, Inc. 925.551.4205 www.thenfl.com 708.957.7878 www.silliker.com The National Institute for Hometown Security Society for Applied Microbiology 606.451.3440 www. thenihs.org 44.0.1234.761752 www. sfam.org.uk Nelson-Jameson Inc. Springer 715.387.1151 www.nelsonjameson.com 212.460.1500 www. springer.com Neogen Corporation Stericycle Expert RECALL 517.372.92 www.neogen.com 312.275.7588 www.expertrecall.com Neutec Group, Inc. University of Wisconsin-Madison Food Research Institute 516.870.087 www.neutecgroup.com 608.263.7777 www. fri-wisc.edu Northwest Analytical Inc. Vista Enterprises Incorporated 503.224.7727 www.nwasoft.com 925.755.0511 www. vistaenterprisesinc.com NSF International Weber Scientific 734.827.7768 www.nsf.org 609.584.7677 www. weberscientific.com Orkin Commercial Services Wiley-Blackwell 404.888.2794 www.orkincommercial.com 515.292.0140 www. wiley.com/go/food

~~EXRIBiT SPECIAL EXHIBIT HALL EVENTS~~

~~CHEESE AND WINE RECEPTION EXHIBIT HALL LUNCH~~

~~Sunday, August 1 Sunday, August 1 7:30 p.m. — 9:30 p.m. Monday, August 2 12:00 p.m. — 1:00 p.m.~~

Monday, August 2 EXHIBIT HALL BREAKS Tuesday, August 3 12:00 p.m. — 1:00 p.m. Monday, August 2 10:00 a.m. Pastries and Coffee EXHIBIT HALL RECEPTIONS Tuesday, August 3 3:00 p.m. Coffee Break Monday, August 2 5:00 p.m. — 6:00 p.m.

~~Tuesday, August 3 10:00 a.m. Pastries and Coffee Hours subject to change. Tuesday, August 3 5:00 p.m. — 6:00 p.m. See final program for actual hours 3:00 p.m. Coffee Break~~

~~MAY 2010 | FOOD PROTECTION TRENDS 307 Workshops~~

~~IAFP Workshops will be held at or depart from the Hilton Anaheim~~

~~WORKSHOP 1 WORKSHOP 2~~

~~Friday and Saturday Friday and Saturday July 30—July 31 July 30—July 31 8:00 a.m. - 5:00 p.m. 8:00 a.m. - 5:00 p.m.~~

~~Early Rate Late Rate Early Rate Late Rate~~

~~Member $615.00 $690.00 Member $480.00 $555.00 Non-Member $715.00 $790.00 Non-Member $580.00 $655.00~~

~~Workshop 1 — Characterization and Identification of Spoilage-causing Fungi: A Hands-on Workshop Friday, July 30 and Saturday, July 31 « 8:00 a.m. — 5:00 p.m.~~

~~Dr. Anuradha Prakah, Chapman University~~

The purpose of this workshop is to provide a hands-on experience and expertise in a live wet lab setting for isolation and identification of industrial significant yeast and mold. This workshop will lead to better understanding and rapid identification of fungal spoilage issues faced by the food industry. Mitigating the risks of yeasts and mold contamination remains a constant battle within certain segments of the food and beverage industry. Molds and yeasts cause significant food spoilage losses and mycotoxigenic molds pose significant food safety/regulatory hazards. Fungal identification is a scientific challenge requir- ing both art and technical expertise. There are a limited number of scientists who understand and have developed the art of fungal identification to a sound science. This workshop provides attendees a unique opportunity to interact first-hand with a group of experts, learning the best practices for isolating different fungi as well as the basics of classical identification methods. This workshop will also cover current molecular methods that are used to identify yeast and mold. Fifty percent of the workshop will involve live demonstration and a direct hands-on experience in a laboratory setting. Note: Workshop participants will meet each day at the Hilton Anaheim and be transported to laboratory facilities at Chapman University.

~~e Cultural Method Identification e Method Demonstrations e Case Studies~~

~~308 FOOD PROTECTION TRENDS | MAY 2010 Frank Burns, DuPont Qualicon Shawn Johnson, Universal Sanitizers Inc. Dave Pincus, bioMérieux Emilia Rico, BCN Research Laboratories, Inc.~~

~~Julie Castro, Pepsico Jacquelyn Miles, Dr. Pepper Snapple Group Mangesh Palkar, Kraft Foods, Inc.~~

~~Microbiologists from industry, Academia and Analytical Labs~~

~~Workshop 2 — Microbial Challenge Testing for Foods Friday, July 30 and Saturday, July 31 « 8:00 a.m. — 5:00 p.m.~~

The food industry routinely uses challenge testing to determine whether a specific food requires time and temperature control for safety, or is suitably formulated. When laboratory testing is used to support a change in how the product is handled in a food establishment (e.g., refrigerated to unrefrigerated holding, extending shelf life, increasing ambient temperature storage or eliminating the need for date marking), the data are submitted to a state or local regulatory agency or directly to the FDA in the form of a variance application for approval. Food establishments or manufacturers submitting laboratory data to support their proposals must ensure the study is appropriate for the food and pathogen of concern and incorporate the necessary elements into the study to yield a valid design and conclusion. Because of the many questions raised by regulatory and industry professionals about the appropriate use of challenge studies, the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) was asked to provide guidance on the topic of challenge studies and their use. This workshop will present the NACMCF report and instructors will guide the students though use of the material in the report to develop actual challenge study protocols based on NACMCF recommendations.

Overview of challenge study design (purpose of study, product description, product assessment, pathogens of concern, sampling intervals, test conditions, other controls, pass/fail criteria). Introduction to models and their use (examples of models, applicability of models to different foods, pathogen growth ranges used in modeling programs). Purpose of study, product description and assessment (purpose of the study, time/temperature control, lethality, formulation efficacy, product, ingredients, preparation, storage, ph and water activity). Pathogens of concern (selection criteria, ecology and epidemiology, use of models and the literature, inactivation study parameters). Sampling intervals and test conditions (growth vs. inactivation studies, strain selection, inoculation methods, packaging, sample size and replicates). Other controls and pass/fail criteria (surrogates, un-inoculated controls, pass/fail criteria selection and limitations of study).

~~Kathy Glass, University of Wisconsin-Madison Linda Harris, University of California-Davis Don Schaffner, Rutgers, The State University of New Jersey~~

~~Don Schaffner, Rutgers, The State University of New Jersey~~

~~Food industry professionals, testing lab personnel and regulators~~

~~MAY 2010 | FOOD PROTECTION TRENDS 309 Contribute to the Silent Auction!~~

~~AUGUST 1-4, 2010 SA ANNUAL MEETING~~

~~wey " Silent Auction~~

Support the Foundation by donating an item today. A sample of items donated last year included: Hand Dipped Premium Chocolate Truffles New York State Maple Syrup Borden Glass Milk Bottles Ontario Ice Wine Georgia Gift Basket Food Safety Culture Book The Texas Cowboy Kitchen Cookbook Tetley Tea Gift Set Hand Painted Armadillo Cultured Pearl and Lemon Quartz Down Home with the Neelys Cookbook Necklace Margaritaville Frozen Concoction Maker Holstein Leather Jacket

~~go to our Web site at www.foodprotection.org and complete the Silent Auction Donation Form or contact [AFP Donna Gronstal at [email protected] FOUNDATION +1 515.276.3344; +1 800.369.6337~~

~~310 FOOD PROTECTION TRENDS | MAY 2010 Now Available from QMI~~

~~A Faster, Safer & More Accurate Way of Sampling Your Tanker Truck~~

~~The QMI ASEPTIC SAMPLING SYSTEM Is Now FDA & NCIMS Approved for Tanker Truck Sampling~~

~~7, fe & QMI" Aseptic Sampler ATNMINUNNNON TNL BDTV~~

~~Quality Management, Inc. (QMI) 426 Hayward Avenue North OMI | Oakdale, Minnesota 55128 7 | 651-501-2337 (phone) 651-501-5797 (fax)~~

~~E-mail: [email protected] Web Address: www.qmisystems.com~~

~~MAY 2010 | FOOD PROTECTION TRENDS 311 COMING EVENTS~~

JUNE ogy Symposium and Workshop, SEPTEMBER Fort Collins, CO. For more infor- 13-15, 2010 International Dairy 6-9, NEHA Annual Educational mation, contact Kendra Nightingale Conference, Albuquerque, NM. For at Kendra.Nightingale@ColoState. Show, Dallas Convention Center, Dallas, TX. For more information, go more information, go to http://www. edu. neha.org. to www.dairyshow.com 7-9, Texas Association for Food JULY 21-23, New York State Assoc- Protection Annual Meeting, iation for Food Protection 87th Omni Austin Hotel—Southpark, ¢ 5-8, Society for Applied Micro- Annual Meeting, Syracuse, NY. Austin, TX. For more information, biology’s Summer Conference, For more information, contact call Fred Reimers at 210.658.9108. Brighton, UK. For more information, Janene Lucia at 607.255.2892; E-mail: 8-10, 2nd International MoniQA call +44 (0)1234 761752 or go to [email protected]. Conference, Krakow, Poland. For www.sfam.org.uk. 21-24, IAFP’s Latin American more information, go to http:// 14-16, NACCHO Annual Meet- Symposium of Food Safety, krakow.moniqa.org. ing, Marriott Memphis Downtown, Bogota, Colombia. For more infor- 8-11, 2nd International Sym- Memphis Cook Convention Center, mation, go to www.acta.org.co/ posium on Gluten-free Cereal Memphis, TN. For more information, Congreso2010.php. Products and Beverages, Iampere, go to www.naccho.org. Finland. For more information, go 17-21, 1FT 2010 Annual Meeting 22-23, Wisconsin Association for to http://www.helsinki.fi/gf 10. and Food Expo, McCormick Place, Food Protection Joint Education Chicago, IL. For more information, Conference, Holiday Inn, Eau 9-11, IAFP’s Sixth European go to www.am-fe.ift.org/cms/. Claire, WI. For more information, go Symposium on Food Safety, 18-20, FPSA Process Expo to www.wafp-wi.org. University College Dublin, Dublin, - 2010, McCormick Place, 22-24, Kansas Environmental Ireland. For more information, go to Chicago, IL. For more information, Health Association Fall www.foodprotection.org. call 703.761.2600 or go www. fpsa. Conference, Great Wolf Lodge, 11-18, Rapid Methods and org. Kansas City, KS. For more infor- Automation in Microbiology 30-31, IAFP Workshops, Anaheim mation, go to www.e-keha.org. Workshop, Kansas State University, Convention Center, Anaheim, CA. 22-24, Washington Association Manhattan, KS. For more infor- For more information, go to www. for Food Protection Annual mation, go to http://www.dce. foodprotection.org. Conference, Campbell’s Resort, k-state.edu/conf/rapidmethods. Lake Chelan, WA. Contact Stephanie 14-15, Brazil Association for Olmsted at 206.660.4594 or go to AUGUST Food Protection Annual Meet- www.waffp.org. ing, Conselho Regional de Quimica, ¢ 1-4, IAFP 2010 Annual Meet- 28-29, Arkansas Association Sao Paulo, SP, Brazil. For more infor- ing, Anaheim Convention Center, for Food Protection Annual mation, E-mail Maria Teresa Destro Anaheim,CA.For more information, Meeting, Tyson Foods, Springdale, at [email protected] or go to www. AR. For more information, contact go to www. foodprotection.org. abrappa.org.br. Mike Sostrin at 479.277.8641 or go 18-20, Food Processing Supp- 18-19, 5th Innovative Foods to http://arkafp.org. liers Association Annual Con- Conference: Higher Valued ference, Chicago, IL. For more Foods (FIESTA 2010), Melbourne, OCTOBER information, call 703.761.2600 or go Australia. For more information, go to www.fpsa.org. to www.innovativefoods2010.com. 5-6, lowa Association for Food 19-23, AFDO | 14th Annual Edu- 25-26, 2010 BioPro Expo, Cobb Protection Annual Conference, cational Conference, Sheraton Galleria Centre, Atlanta, GA. For Quality Inn & Suites, Ames, IA. For Waterside Hotel, Norfolk, VA. For more information call 800.332.8686 more information, contact Lynn more information, contact Leigh or go to www.tappi.org. Melchert at 563.599.2394 or E-mail Ann Stambaugh at 717.757.2888 or 30-Sept. 3, FoodMicro 2010, [email protected]. go to www.afdo.org. Copenhagen, Denmark. For more 13-14, Metropolitan Associa- 28-July 2, The Molecular information, go to www.foodmicro. tion for Food Protection Fall Methods in Food Microbiol- dk/. Seminar, Douglass Student Center,

~~312 FOOD PROTECTION TRENDS | MAY 2010 COMING EVENTS~~

Rutgers University, New Brunswick, www.uwrf.edu/afs-all/institutes/ 31-Nov. 3, Pack Expo Internat- NJ. For more information, con- foodmicro. ional, McCormick Place, Chicago, IL. tact Carol Schwar at cschwar@ 19-21, China International Food For more information, go to www. co.warren.nj.us or go to www. Safety and Quality Conference packexpo.com. metrofoodprotection.org. & Expo, Longemont Hotel, Shanghai, 17-20, UW-River Falls 30th PR.C. For more information, go to NOVEMBER Food Microbiology Symposium, www.chinafoodsafety.com. 17-20, UW-River Falls 30th University of Wisconsin-River Falls, 26-28, North Dakota Environ- Food Microbiology Symposium, River Falls, WI. For more infor- mental Health Association An- | University of Wisconsin-River Falls, mation, contact the Food Science nual Conference, Bismarck, ND. River Falls, WI. For more infor- Dept. at 715.425.3704 or go to For more information, go to www. mation, contact the Food Science ndeha.org. Dept. at 715.425.3704.

~~[AFP UPCOMING MEETINGS~~

~~AUGUST 1-4, 2010 Anaheim, California~~

~~JULY 31-AUGUST 1, 2011 Milwaukee, Wisconsin~~

~~JULY 22-25, 2012 Providence, Rhode Island~~

MAY 2010 | FOOD PROTECTION TRENDS 313 Ultra-rapid Microbial Testing 3-A Sanitary Finished Products - Raw Materials Standards In-Process Testing - Hygiene Controls Release your products Get the latest 3-A Sanitary Standards and 3-A Accepted Practices and see how within 24 hours! the 3-A Symbol program benefits equipment manufacturers, food and dairy processors and product sanitarians.

~~Order online at WWW.3-a.Org~~

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~~3M Microbiology~~

~~AES Chemunex ‘ cae —— pais BD Diagnostics Fruit Juices & Concentrates, Soft Drinks, ClorDiSys Water & other Beverages~~

~~BactiFlow %~ BactiFlow ALS .~~

~~a am as — DuPont Qualicon~~

~~| Idaho Technology, Inc~~

~~MATRIX Microscience, Inc~~

~~The Rapid Mic~~

~~IAFP Exhibitor~~

314 FOOD PROTECTION TRENDS | MAY 2010 (LD GlorbiSys Decontamination Services lf you have contamination issues or are interested in facility decontamination as preventative maintenance, Clordisys can help.

~~What? When? -Processing Rooms -During Scheduled -Processing Tanks Maintenance -Equipment -Contaminations -HVAC ductwork -Facility Shut Downs -Entire Facilities~~

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~~IAFP Exhibitor~~

MAY 2010 | FOOD PROTECTION TRENDS 315 The Table of Contents from the Journal of Food Protection is being provided as a Member benefit. If you do not receive JFP, but would like to add it to your Membership contact the Association office.

~~Journal of Food Protection. ISSN 0362-028X Official Publication~~

~~International Association for Food Protection,~~

~~Reg. U.S. Pat. Off Vol. 73 April 2010~~

A Comparative Risk Assessment for Listeria monocytogenes in Prepackaged versus Retail-Sliced Deli Meat Sarah Endrikat, Daniel Gallagher,” Régis Pouillot, Heather Hicks Quesenberry, David LaBarre, Carl M. Schroeder, and Janell Kause . : ae ‘ Quantitative Risk Assessment of Listeriosis-Associated Deaths Due to Listeria monocytogenes Contamination of Deli Meats Originating from Manufacture and Retail Abani K. Pradhan,” Renata lvanek, Yrj6 T. Gréhn, Robert Bukowski, Ifigenia Geornaras, John N. Sofos, and Martin Wiedmann ...... The Combination of Lactate and Diacetate Synergistically Reduces Cold Growth in Brain Heart Infusion Broth across Listeria monocytogenes Lineages Matthew J. Stasiewicz, Martin Wiedmann, and Teresa M. Bergholz* Listeria monocytogenes Contamination in Pork Can Originate from Farms Sanna Hellstrom,” Riikka Laukkanen, Kirsi-Maarit Siekkinen, Jukka Ranta, Riitta Maijala, and Hannu Korkeala ... Prevalence, Characterization, and Genotypic Analysis of Escherichia coli 0157:H7/NM from Selected Beef Exporting Abattoirs of Argentina M. O. Masana,’ G. A. Leotta, L. L. Del Castillo, B. A. D’Astek, P. M. Palladino, L. Galli, E. Vilacoba, C. Carbonari, H. R. Rodriguez, and M. Rivas ...... ccce cee cseceecsteeeresseenees Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Artisanal Italian Goat Cheese E. Colombo, L. Franzetti,*. M. Frusca, and M. Scarpellini Combined Chitosan-Thyme Treatments with Modified Atmosphere Packaging on a Ready-to-Cook — Product V. Giatrakou, A. Ntzimani, and |. N. Sawvaidis* Design of a New Universal Real-Time PCR System Targeting the tuf Gene for the Enumeration of Bacterial Counts in Food Yuichiro Tanaka, Hajime Takahashi, Usio Simidu, and Bon Kimura* Use of lonic Liquid—Based Extraction for Recovery of Salmonella Typhimurium and Listeria monocytogenes from Food Matrices Patrick Mester, Martin Wagner, and Peter Rossmanith* A Quantitative Real-Time PCR Method for Monitoring Clostridium botulinum — Ain Rice ws esieceae Hajime Takahashi, Chikako Takakura, and Bon Kimura” ‘ g sae Development of a Novel Immuno-PCR Assay for Detection of Ricin in Ground Beef, Liquid Chicken news and Milk Xiaohua He," Stephanie McMahon, Thomas A. McKeon, and David L. Brandon ...... - Enzyme-Linked Immunosorbent Assay Detection of Melamine in Infant Formula and Wheat Food Products Eric A. E. Garber” and Vickery A. Brewer

Research Notes Predicting Growth-No Growth of Listeria monocytogenes on Vacuum-Packaged Ready-to-Eat Meats Steven C. Ingham, Darand L. Borneman, Cécile Ané, and Barbara H. Ingham* Protective Effect of Sucrose on the Membrane Properties of Lactobacillus casei Zhang Subjected to Freeze-Drying Haiping Li, Meijun Lu, Hongfang Guo, Wei Li, and Heping Zhang* Prevalence and Biomolecular Characterization of Campylobacter spp. Isolated from Retail Meat Michela Lucia Sammarco, Giancarlo Ripabelli,” Incoronata Fanelli, Guido Maria Grasso, and Manuela Tamburro ... Exposure of Campylobacter jejuni to 6°C: Effects on Heat Resistance and Electron Transport Activity Rebecca-Ayme Hughes,” Tristan Cogan, and Tom Humphrey Pathogenic Vibrio Species in Dutch Shellfish Destined for Direct Human Consumption §Franciska M. Schets,” Harold H. J. L. van den Berg, Saskia A. Rutjes, and Ana Maria de Roda Husman Rapid Detection and Identification of Bacterial Pathogens by Using an ATP Bioluminescence Immunoassay Dawn M. Hunter and Daniel V. Lim*

~~Effects of Experience with Swabbing Procedures on the Numbers of Bacteria Recovered from Carcasses by Swabbing with Sponges C. O. Gill* and M. Badoni~~

~~Practical Evaluation of Mung Bean Seed Pasteurization Method in Japan M. L. Bari,” K. Enomoto, D. Nei, and S. Kawamoto~~

A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread C.L. Gerez, M. |. Torino, M. D. Obregozo, and G. Font de Vaidez* Svaniasuewte Fumigation Characteristics of Ozone in Postharvest Treatment of Kabkab Dates (Phoenix dactylifera L.) against Selected Insect Infestation Mehrdad Niakousari,* Zahra Erjaee, and Shahram Javadian Species Identification and Vitamin A Level in Lutjanid Fish implicated in Vitamin A Poisoning Deng-Fwu Hwang,” Chi-Huan Lu, and Wen-Feng Lin . Reema awed here

Reviews Salmonelia in Chicken: Current and Developing Strategies To Reduce Contamination at Farm Level S. Vandeplas,* R. Dubois Dauphin, Y. Beckers, P. Thonart, and A. Théwis An Overview of Methods Used To Clarify Pathogenesis Mechanisms of Campylobacter jejuni N. Haddad, C. Marce, C. Magras, and J.-M. Cappelier* ;

* 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

~~316 FOOD PROTECTION TRENDS | MAY 2010 IAFP OFFERS~~

~~All cee Guidelines nee j now “Guidelines for the Dairy Industry” available cD on from the Dairy Practices Council”~~

IAFP has agreed with the Dairy Practices Guidelines are available on CD and in printed form. Council® to distribute their guidelines. DPC is a non-profit organization of education, Please check which guidelines you are ordering. industry, and regulatory personnel Complete set (over 80 guidelines): CD ($270) 0 ‘Printed ($330) 0 concerned with milk quality and sanitation. Its membership roster lists individuals and Farm Set (58 guidelines): CD ($180) O Printed ($250) O organizations throughout the world. Plant Set (44 guidelines): CD ($135) Printed ($160) O Professionals working through six permanent DPC task forces write DPC Small Ruminants (19 guidelines): CD ($61.20) 0 Printed ($68) O guidelines. Prior to distribution, every guideline is peer reviewed and submitted Please add $20.00 for each printed set and $4.00 for each CD for for approval to state regulatory agencies, shipping and handling. Outside US shipping depends on existing rates. where exceptions to each state’s Make checks payable in US dollars on a US bank or pay by credit card. regulations are noted in the final document. These guidelines represent the Name sess _____ Phone No. state of the knowledge at the time they are written. Company The guidelines are renowned for their Street Address | common sense and useful approach to proper and improved sanitation practices. City, State ae We think they will be a valuable addition to Province, Code your professional reference library. VISA/MC/AMEX No. Exp. Date Signature

~~MAY 2010 | FOOD PROTECTION TRENDS 317 Member #~~

~~First Name a A Last Name~~

~~Company 4 ae ; Job Title~~

~~Mailing Address = Please specify: [}Home [) Work~~

~~City — State or Province Postal Code/Zip +4 ; Country~~

~~Telephone # : : Fax #~~

~~E-Mail_ ; Date Needed PLEASE CHECK BOX NEXT TO YOUR VIDEO CHOICE OR PLACE TAPE # HERE (Allow 4 weeks minimum from date of request.)~~

Food Safety First Food Safety: Fish and Shellfish Safety GLP Basics: Safety in the Food Micro Lab D1010 The Bulk Milk Hauler: Protocol & Procedures GMP Basics: Avoiding Microbial Cross-Contamination D1031 Dairy Plant GMP Basics: Employee Hygiene Practices D1050 Food Safety: Dairy Details GMP Basics: Guidelines for Maintenance Personnel D1060 Frozen Dairy Products GMP Basics: Process Control Practices D1080 High-Temperature, Short-Time Pasteurizer GMP - GSP Employee D1100 — Mastitis Prevention and Control GMP: Personal Hygiene and Practices in Food Manufacturing D1105 ~—- Milk Hauling Training GMP Food Safety Video Series D1120 Milk Processing Plant Inspection Procedures D1130 Pasteurizer: Design and Regulation Tape | - Definitions Tape 2 - Personnel and Personne! Facilities D1140 Pasteurizer: Operation pee leee ee pe le D1180 10 Points to Dairy Quality Tape 3 - Building and Facilities cae : Tape 4 - Equipment and Utensils ENVIRONMENTAL DS DTN SN Tape 5 - Production and Process Controls : : O0O0000000 QWOOOOO GMP: Sources and Control of Contamination during Processing 4 £3031 Allerey Beware GMPs for Food Plant Employees 4 £3040 Asbestos Awareness Tape | - Definitions - E3055 Effective Handwashing - Preventing Cross Contamination Tape 2 - Personnel and Personnel Practices - in the Food Service Industry Tape 3 - Building and Facilities - Good Pest Exclusion Practices Tape 4 - Equipment and Utensils 4 Integrated Pest Management (IPM) Tape 5 - Production/Process Controls 5 Key Pests of the Food Industry HACCP Advantage - Good Manufacturing Practices 5 Physical Pest Management Practices HACCP: Training for Employees - USDA Awareness 5 Regulatory and Good Manufacturing Practices The Heart of HACCP 4 a — Strategics HACCP: Training for Managers - : Inside HACCP: Principles, Practices and Results 4 Wash Your Hands ae . HACCP: Safe Food Handling Techniques Would Your Restaurant Kitchen Pass Inspection? ; itis : ae A Microbial Food Safety: Awareness to Action Swabbing Techniques for Sampling the Environment and Equipment ; ; ; se | ae uy Proper Handling of Peracidic Acid Purely Coincidental On the Line F2005 A Lot on the Line 100 Degrees of Doom...The Time and Temperature Caper F2007 The Amazing World of Microorganisms A Day in the Deli: Service, Selection, and Good Safety F2008 A Recipe for Food Safety Success HACCP: A Basic Understanding F2009 Basic Personnel Practices Preventing Foodborne Illness F2011 Available Post Harvest Processing Technologies for Oysters Principles of Warehouse Sanitation F2012 Control of Listeria monocytogenes in Retail Establishments Product Safety and Shelf Life F2013 Control of Listeria monocytogenes in Small Meat and Poultry Establishments Safe Handwashing F2014 Controlling Food Allergens in the Plant All Hands on Deck F2015 Controlling Listeria:A Team Approach The Why,The When, and The How Video F2016 Bloodborne Pathogens: What Employees Must Safe Practices for Sausage Production F2017 Building a Better Burger - Improving Food Safety in the Food Supply Chain Sanitizing for Safety F2021 Egg Production Seafood HACCP Alliance Internet Training Course F2025 The Special of the Day:The Eggceptional Egg ServSafe Steps to Food Safety F2030 Egg Games” Foodservice Egg Handling & Safety Step One: Starting Out with Food Safety F2036 Emerging Pathogens and Grinding and Cooking Comminuted Beef Step Two: Ensuring Proper Personal Hygiene F2037 = Cooking and Cooling of Meat and Poultry Products Step Three: Purchasing, Receiving and Storage F2039 Food for Thought - The GMP Quiz Show F2040 Food Irradiation Step Four: Preparing, Cooking and Serving F2045 Food Microbiological Control Step Five: Cleaning and Sanitizing QOOQOUOQOQOQOQOOQOOOOQOOOUOW F2050 Food Safe-Food Smart - HACCP and Its Application to the Food Industry Step Six: Take the Food Safety Challenge: Good Practices, Bad Practices - (Part 1 & 2) You Make the Call F2060 Food Safe Series I (4 videos) Understanding Foodborne Pathogens Smart Sanitation: Principles and Practices for Effectively Cleaning Your Food F2070 Food Safe Series II (4 videos) Plant F2080 Food Safe Series III (4 videos) Cleaning and Sanitizing in Vegetable Processing Plants: Do It Well, Do It Safely! F2081 Food Safety Begins on the Farm A Guide to Making Safe Smoked Fish cad oDLadadSd F2090 Food Safety: An Educational Video for Institutional Food Service Workers A HACCP-based Plan Ensuring Food Safety in Retail Establishments Food Safety for Food Service Series I Safer Processing of Sprouts F2095 Now You're Cooking t Track Restaurant Video Kit F2101 Tape | - Food Safety for Food Service: HACCP > 1 - Food Safety Essentials ad (odGd F2103 Tape 2 - Food Safety for Food Service:Time and Temperature Controls Food > 2 - Receiving and Storage Safety for Food Service Series II 3 - Service fape I - Basic Microbiology and Foodborne Illness > 4 - Food Production fape 2 - Handling Knives, Cuts, and Burns e 5 - Warewashing Tape 3 - Working Safely to Prevent Injury Worker Health and Hygiene Program for the Produce Industry Tape 4 - Sanitation Manager Guide to Worker Health and Hygiene Your Company's Food Safety is No Mystery Success May Depend on It! Controlling Sa/monella: Strategies That Work F2506 ~~ Worker Health and Hygiene: Your Job Depends on It! Food Safety the HACCP Way Food Safety Zone Video Series fee espeeeae ee ee ee ee ee ee 39 O000 90000 00 0 F2600 Food Industry Security Awareness: The First Line of Defense Tape 1 - Food Safety Zone: Basic Microbiology Tape 2 - Food Safety Zone: Cross Contamination OTHER Tape 3 - Food Safety Zone: Personal Hygiene Tape 4 - Food Safety Zone: Sanitation M4030 _ Ice: The Forgotten Food Food Technology: Irradiation M4050 Personal Hygiene and Sanitation for Food Processing Employees Food Safety: You Make the Difference M4060 Psychiatric Aspects of Product Tampering QOQOQQQOQOQOOQOOUUU NNWNNKKNNNNWNN Fruits, Vegetables, and Food Safety: Health and Hygiene on the Farm DO M4070 = Tampering: The Issue Examined

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