Symposium Abstracts
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SYMPOSIUM ABSTRACTS S1 ICMSF Symposium on International Developments in Food Safety LEON G. GORRIS, Unilever, Sharnbrook, United Kingdom MARCEL H. ZWIETERING, Laboratory for Food Microbiology, Wageningen University, Wageningen, Netherlands KATHERINE M. SWANSON, Ecolab, Eagan, MN, USA BRUCE TOMPKIN, Food Safety Consultant, LaGrange, IL, USA JEFFREY M. FARBER, Health Canada, Ottawa, ON, Canada ROBERT L. BUCHANAN, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, USA Food safety management is a multistakeholder responsibility, involving government providing guidance and Symposia regulation on sound approaches to food safety management and targets for control of hazards in the food chain next to food industry professions that are responsible day-to-day to assure the safety of food products offered to consumers. Modern food safety management considers consumer risk in designing effective food safety management and new concepts have been introduced in establishing operational control measures for and in industry. Testing is an integral part of food safety management systems, with an emphasis on testing to verify the food production system is running as designed. This symposium highlights some of the new develoments in modern food safety management and points out useful testing approaches and associated sampling schemes. Examples are given for several important commodities, including meat and poulty, produce and seafood. S2 Sterilant Gas Decontamination of Food and Environments and Emerging Technology JEFFREY L. KORNACKI, Kornacki Microbiology Solutions, Inc., McFarland, WI, USA BASSAM A. ANNOUS, USDA-ARS-ERRC, Wyndmoor, PA, USA JOSEPH FRANK, University of Georgia, Griffin, GA, USA MARK CZARNESKI, ClorDiSys Solutions, Inc., Lebanon, NJ, USA Sterilant gas technologies show promise for disinfection of many types of foods as well as facilities and equipment including those that process foods. As gases, they can penetrate into crevices and niches in foods and in facilities where entrapped microbes could be missed by conventional techniques of cleaning and sanitization. The principles of sanitary facility and equipment design have been known for many decades. Yet development of microbial growth niches in equipment and facilities has been, and continues to be, a frequent source of contamination to process foods and other items. Many of these niche sites are difficult (and in some cases impossible) to disassemble for effective cleaning and sanitization and they entrap microbes which may grow to high numbers resulting in contamination of items in these environments. Traditional means of cleaning and sanitation do not effectively remediate these areas. Sterilant gas treatments hold some promise to penetrate and disinfect hard to reach areas in facilities and foods and thereby save future generations the pain of contaminated food, equipment, facilities, etc. This mini-symposium will provide the latest on pros, cons, legalities, and the efficacy of emerging sterilant gas technologies to decontaminate foods and facilities. S3 Harnessing Irradiation for the Marketplace Today DANIEL L. ENGELJOHN, USDA-FSIS, Washington, D.C., USA ELLIOT RYSER, Michigan State University, East Lansing, MI, USA MIKE BURNESS, Chiquita Brands International/Fresh Express, Franklin Park, IL, USA ALEJANDRO CASTILLO, Texas A&M University, College Station, TX, USA Scientists, regulators and lawmakers have been working for years to harness irradiation to combat foodborne illnesses. In August of 2008 FDA approved the use of low-dose irradiation for iceberg lettuce and spinach. In addition, USDA FSIS expressed interest in approving irradiation as a processing aid on carcasses in beef slaughter establishments to better control pathogens. These advancements are very encouraging for the consumer, as the use of these new technologies can substantially reduce the food safety risks of meat and fresh produce. Decades of scientific data have shown that irradiation can be safely applied as an effective tool in helping to control foodborne pathogens. It is but one additional tool for industry to apply as an integral part of a comprehensive program to enhance food safety. Irradiation, which involves exposing food briefly to radiant energy (such as gamma rays, high-energy electrons, or X-rays), can reduce or eliminate microorganisms that cause foodborne disease without significantly changing the quality of the food. This session will focus on the regulatory, operational and consumer educational aspects of applying irradiation today to enhance consumer confidence and reduce foodborne illnesses. S4 Epidemiological Trends of Noroviruses ARON J. HALL, CDC, Atlanta, GA, USA GEORGE VAUGHAN, CDC, Atlanta, GA, USA LEE-ANN JAYKUS, University of North Carolina, Raleigh, NC, USA Recent outbreaks of GII.4 norovirus strains implicate incidences of high death rates in the immunocompromised, the elderly, and perhaps even healthy individuals. The changing genetic drift of noroviruses implicates a crucial role in their transmission along with an increase in the severity and mortality of the disease burden. Efficacious control Abstract Book — 5 strategies implemented by the Vessel Sanitation Program (CDC, USA) should decrease cruise ship related outbreaks. Novel food processing trends and improved detection methods implicate outbreaks of noroviruses in RTE foods as observed in the Grand Canyon rafting outbreak. The recent institutional outbreak resulting in >400 cases in a Texas prison also show persistence and transmission trends of noroviruses. Improved detection, new processing technologies, and novel intervention controls can shed light towards the persistence, transmission, and effective control of norovirus related outbreaks. This symposium focusing on recent norovirus outbreaks and intervention strategies will help the public health sector, the food industry, and academia remain current in issues related to noroviruses. S5 Pathogen and Spoilage Persistence in the Processing Environment and Food Products: Where, Why Symposia and How Do We Know R. B. TOMPKIN, Retired-ConAgra Foods, LaGrange, IL, USA KENDRA K. NIGHTINGALE, Dept. of Animal Sciences, Colorado State University, Fort Collins, CO, USA THOMAS A. HILL, FDA, College Park, MD, USA ROBERT TAUXE, CDC, Atlanta, GA, USA SUSAN M. FREUND, Kraft Foods, Glenview, IL, USA DON L. ZINK, CFSAN-FDA, College Park, MD, USA While the phenomenon and importance of “persistence” has been recognized since “Typhoid Mary,” the use of molecular subtyping methods for characterizing both foodborne pathogens and spoilage microorganisms has increased our understanding and appreciation of microbial persistence throughout the food chain. This symposium will address microbial persistence from primary production to processing, including the importance of persistence in foodborne disease outbreaks. Attendees will gain an understanding of microbial persistence, including the importance of controlling persistence and understanding persistence throughout the food chain. S6 Zapped! Optimizing the Consumer Experience of Microwave Cooking through Labeling, Infrared Thermography, and Validation JULIE ZIMMERMAN, Target Owned Brand Foods, Minneapolis, MN, USA GREG Hooper, Dept. of Food Manufacturing Technologies, Campden BRI, England, UK, USA Steve Vlock, ConAgra Foods, Omaha, NE, USA Robert L. GARFIELD, American Frozen Food Institute, McLean, VA, USA Consumers do not know the wattage of their microwave ovens and this lack of knowledge may contribute to improperly cooked not-ready-to-eat foods. A small working group comprised of frozen food manufacturers, retailers, microwave oven manufacturers and the American Frozen Food Institute have been working together in the last year to give consumers more tools to prepare products properly. The working group has developed a wattage labeling protocol for microwave ovens, identified a symbol for microwave wattage information, and developed usage of that symbol on microwave food cooking directions. This comprehensive program has recently rolled out at Target. Details and background of this initiative will be shared. We look forward to the entire industry continuing the partnership for microwave food safety. A common problem with microwave-heated foods is poor uniformity of heating leading to the formation of hot and cold spots. Thermal imaging is an invaluable tool in determining the location and temperature of such problem areas. This presentation discusses the advantages and limitations of thermal imaging used to aid the development of microwave products and microwave instructions and to help understand the variability in heating between different microwave ovens. Validating microwave oven cooking directions is essential not only to food safety but also to product performance and quality. Creating an in-house microwave validation lab can be an ideal way to test current products as well as R&D work for future projects. There are numerous factors to be considered when creating a validation lab such as: number of microwaves, brand, size, labeled wattage, actual wattage, electrical wiring, wall voltage, equipment, calibration, and product storage. Certain factors may be more critical to certain applications but all should be considered. An overview of each one of these will be discussed during the presentation. The American Frozen Food Institute (AFFI) has a long standing relationship, going back more than 20 years, with the microwave industry and its members to ensure the safe, effective use of this