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VOLUME 30, NO 6 TRENDS

MARTICLES

336 How Effective is Sponge Sampling for Removing Bacteria from Beef Carcasses? Trenton Seager, Mark L.Tamplin, Michelle Lorimer, lan Jenson and John Sumner

Agrosecurity Awareness Curriculum Design, Delivery and Evaluation with First Responders to Agricultural and Food Emergencies Judy A. Harrison, Robert D. Hamilton and K.S.U. Jayaratne

@ ASSOCIATION NEWS

329 Sustaining Members 332 Vickie’s View from Your President 334 Commentary from the Executive Director 363 New Members

@ DEPARTMENTS

366 What's Happening in Food Safety 370 Industry Products 383 Coming Events 385 Advertising Index

M@ EXTRAS

346 IAFP Gold Sustaining Member Profiles IAFP 2010 374 Ivan Parkin Lecture 375 John H. Silliker Lecture 377 Preliminary Program 378 Activities 379 General Information The publishers do not warrant, either 380 Workshops expressh or by implication, the factual 382 Registration Rates 386 Journal of Food Protection Table of Contents herein, nor do they so warrant any 387 Booklet Order Form 388 Membership Application

322 FOOD PROTECTION TRENDS | JUNE 2010 Special Contributors ca

AUGUST 1-4, 2010 © ANNUAL MEETING

™ DEIBEL JohnsonDiversey (a) LABORATORIES ° BIOMERIEUX MANAGING RISK E34 “kraft foods ‘tn ouistTtrrRryYyY CUPQND

Cargill <* eurofins SILLIKER Food Safety & Quality Solutions

COVANCE > LAR DATION

Sponsors

Advanced Instruments, Inc. F & H Food Equipment Company International Packaged Ice British Columbia Food Protection Wilbur Feagan aor ane ae ee , in Inc. Association Frozen Food Foundation California Association of Dairy GMA een cneeee, Be. and Milk Sanitarians (CADMS) Pall GeneSystems Coulee Fends, tee. International Coach iC} Food Information fe Quality i Assurance & Food Safety Magazine Ecolab Inc. International Life Sciences Walmart ELISA Systems, Pty, Ltd. Institute, N.A. (ILSI, N.A.) Weber Scientific

JUNE 2010 | FOOD PROTECTION TRENDS 323 International Association a PROTECTIQN Food Protection. SCIENCE AND NEW 6200 Aurora Avenue, Suite 200W FROM THE INTERNATIONAL teen FOR FOOD PROTECTION Des Moines, IA 50322-2864, USA Phone: +1 800.369.6337 * +1 515.276.3344 Food ProtectionTrends (ISSN- 1541-9576) 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 12 numbers. Printed by Heuss Printing, Inc., 911 N. Second Street,Ames, lowa 50010, USA. Periodical Postage paid em ele) a 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 InternationalAssociation 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 single copy reprint requests to principal author. Donna A. Bahun: Design and Layout 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: /FP 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.

324 FOOD PROTECTION TRENDS | JUNE 2010 CAREER SERVICES

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: http://www. foodprotection.org/resources/career-services/

International Association for Food Protection.

JUNE 2010 | FOOD PROTECTION TRENDS 325 International Association for FUTURE Food Protection, 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

PRESIDENT-ELECT, Lee-Ann Jaykus, Ph.D., North Carolina State Univ- [AFP 2010 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 |-—4 [email protected]

Anaheim Convention Center VICE 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 [AFP 2011 Dr., Eagan, MN 55121-1649, USA; Phone: 651.795.5943; E-mail: katie. [email protected]

JULY 31-—AUGUST 3 PAST PRESIDENT, }. Stan Bailey, Ph.D., bioMérieux, Inc., 1290 Creekshore Frontier Airlines Center Dr., Athens, GA 30606-6229, USA; Phone: 706.201.7564; E-mail: Stan. BAILEY @biomerieux.com Milwaukee, Wisconsin

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 2012 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 David A. Golden, Ph.D., University of Tennessee, Dept. of Food Science and Technology, 2605 River Dr., Knoxville, TN 37996-459 | , USA; Phone: 865. 974.7247; E-mail: [email protected]

r

| | “The mission of the Association is to provide food safety | professionals worldwide with a forum to exchange information | | on protecting the food supply.” ~~ Associations Make A Better World

FOOD PROTECTION TRENDS | JUNE 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) TOM G. BOUFFORD (10) 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 ee a — sessssseseeeeeeeee Sniversity Park, PA MICHELLE DAN YLUNC (11) aaicoecccccscseconnosooososeeellll i. sessssseeeeeeeee- Lake Alfred, FL JAMES S. DICKSON (10) ...... -,flnn EOE seiscecsesorncsst ANNs LER FRANCISCO DIEZ~GONZALEZ (11) mmm acces ccccccennnncnss-e NURI TUR cseeoceeeeen sassdetijasaincess SENS ES JOOSEPEA OO ENFEIET (11) acannon nnvncccsnscsccssssnscensncncesesacecccntsvee ORD TR cee ssseseseeeeeeesee 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 ssseessssseeeeee-NOrth Sydney, NSW, Australia aseseeserasasecsas NGIGI CNS ING ntipissiasicnacecF OPE CONN: 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) JENNIFER K. RICHARDS (10) SARAH J. RISCH (11) East Lansing, Ml ROBERT L. SANDERS (10) Pensacola, FL KYLE SASAHARA (10) Hilo, HI JOE SEBRANEK (12) Ames, IA 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

JUNE 2010 | FOOD PROTECTION TRENDS 327 There are MORE THAN 3,400 reasons for your organization to join IAFP as a SUSTAINING MEMBER

| *

International Association for Visit foodprotection.org to learn more about the various Sustaining au MANHUNT Membership programs available to organizations like yours. MEMBERS

Life Technologies 3M Food Safety @ St. Paul, MN Foster City, CA www.3m.com technologies www.lifetechnologies.com

BD Diagnostics Kellogg Company Sparks, MD Uellaggs Battle Creek, MI www.bd.com www.kellogg.com

° Kraft Foods bioMérieux, Inc. _ Kraft foods Hazelwood, MO Glenview, IL www.biomerieux.com www.kraftfoods.com

Bio-Rad Laboratories Maple Leaf Foods Hercules, CA Toronto, Ontario, Canada www.biorad.com www.mapleleaf.com Cargill Cargill Nestle USA, Inc. Minneapolis, MN Glendale, CA www.cargill.com www.nestle.com

The Catia Company The Coca-Cola Company 3 Pepsico PepsiCo Atlanta, GA Chicago, IL www.thecoca-colacompany.com www.pepsico.com

ConAgra ConAgra Foods, Inc. SGS North America Foods Omaha, NE SGS Fairfield, NJ www.conagrafoods.com WWW.US.SZS.cCOmM

DuPont Qualicon Silliker Inc. Wilmington, DE Homewood, IL www.dupont.com www.silliker.com

Ecolab Inc. VLM Food Trading St. Paul, MN vim- International Inc. Kirkland, Quebec, Canada www.vimtrading.com

(Continued on next page)

JUNE 2010 | FOOD PROTECTION TRENDS 329 MEMBERS SILVER coninng

AEGIS Food Testing Laboratories JohnsonDiversey w% JohnsonDiversey AGIS North Sioux City, SD Sharonville, OH www.aegisfoodlabs.com www.johnsondiversey.com

AIV Microbiology & Food Safety MATRIX MicroScience, Inc. AY/ Consultants, LLC 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 Quality Flow Inc. Dubai Municipality Northbrook, IL Dubai, United Arab Emirates www.qualityflow.com Some ed SS Lee - DUBAI MUNICIPALITY www.dm.gov.ae Rich Products Corporation F & H Food Equipment Co. Buffalo, NY Es Springfield, MO www.rich.com www.fhfoodequipment.com suPERVALU Supervalu AFSNS Food Safety Net Services, Ltd. Eden Prairie, MN Food Safty et Services San Antonio, TX www.supervalu.com www.food-safetynet.com Weber Scientific > Hamilton, N] www.weberscientific.com

SUSTAINING

3-A Sanitary Standards, Inc., Bentley Instruments, Inc., Chaska, Chestnut Labs, Springfield, MO; McLean, VA; www.3-a.org MN; www.bentleyinstruments.com www.chestnutlabs.com

Abbott Nutrition, Columbus, OH; BioControl Systems, Inc., Bellevue, DARDEN Restaurants, Inc., Orlando, www.abbottnutrition.com WA; www.biocontrolsys.com FL; www.darden.com

ABC Research Corporation, Biolog, Inc., Hayward, CA; De Wafelbakkers, North Little Rock, Gainesville, FL; www.abcr.com www.biolog.com AR; www.dewafelbakkers.com

Advanced Instruments, Inc., Burger King Corp., Miami, FL; Decagon Devices, Inc., Pullman, Norwood, MA; www.aicompanies.com www.burgerking.com WA; www.decagon.com

AEMTEK, Inc., Fremont, CA; Charm Sciences, Inc., Lawrence, Deibel Laboratories, Inc., www.aemtek.com MA; www.charm.com Lincolnwood, IL; www.deibellabs.com ASI Food Safety Consultants, Inc., Chemir Analytical Services, Maryland DeLaval Cleaning Solutions, St. Louis, MO; www.asifood.com Heights, MO; www.chemir.com Kansas City, MO; www.delaval.com

330 FOOD PROTECTION TRENDS | JUNE 2010 SUSTAINING MEMBERS

SUSTAINING

Delhaize Group, Brussels, Belgium; The Kroger Co., Cincinnati, OH; Publix Super Markets, Inc., www.delhaizegroup.com www.kroger.com Lakeland, FL; www.publix.com

DNY, Orland Park, IL; www.dnvcert.com Lester Schwab Katz & Dwyer, LLP; Q Laboratories, Inc., Cincinnati, Short Hills, NJ; www.iskdnylaw.com DonLevy Laboratories, Crown Point, OH; www.qlaboratories.com IN; www.donlevylab.com Malt-O-Meal Company, Northfield, R & F Laboratories, Downers Grove, DQCI Services, Mounds View, MN; MN; www.malt-o-meal.com IL; www.rf-labs.com www.dqci.com Margaritaville Enterprises, LLC, Randolph Associates, Birmingham, Electrol Specialties Co., South Beloit, Orlando, FL; www.margaritaville.com AL; www.raiconsult.com IL; www.esc4cip.com Michelson Laboratories, Inc., REMEL, Inc., Lenexa, KS; Elena’s, Auburn, Hills, Ml; Commerce, CA; www.michelsonlab.com www.remel.com www.elenas.com Michigan State University-ProMS Fisher Scientific, Pittsburgh, PA; Rochester Midland Corporation, in Food Safety, East Lansing, Ml; Rochester, NY; www.rochestermidland. www.fishersci.com www.msu.edu com Food Directorate, Health Canada, Microbial-Vac Systems, Inc., Bluffdale, Ottawa, Ontario, Canada; rtech”™ laboratories, St. Paul, MN; UT; www.m-vac.com www.hc-sc.gc.ca www.rtechlabs.com

Food Lion, LLC, Salisbury, NC; MicroBioLogics, Inc., St. Cloud, MN; SDIX, Newark, DE; www.sdix.com www.microbiologics.com www.foodlion.com Seiberling Associates, Inc., Dublin, Food Research Institute, University Microbiology International, Frederick, OH; www.seiberling.com of Wisconsin—Madison Madison, WI; MD; www.800ezmicro.com www.wisc.edu/fri/ Siemens Building Technologies, Micro-Smedt, Herentals, Belgium; Inc., Buffalo Grove, IL; www.building- Grocery Manufacturers Association, www.micro-smedt.be technologies.usa.siemens.com Washington, D.C.; www.gmaonline.org Nasco International, Inc., Sodexo, Gaithersburg, MD; www. Hardy Diagnostics, Santa Maria, CA; Fort Atkinson, WI; www.enasco.com sodexousa.com www.hardydiagnostics.com The National Food Laboratory, The Steritech Group, Inc., HiMedia Laboratories Pvt. Inc., Dublin, CA; www.thenfl.com Charlotte, NC; www.steritech.com Limited, Mumbai, Maharashtra, India; www.himedialabs.com Nelson-Jameson, Inc., Marshfield, Texas A&M University-Center WI; www.nelsonjameson.com IBA Inc., Millbury, MA; 508.865.691 | for Food Safety, College Station, TX; www.tamu.edu Neogen Corporation, Lansing, Ml; Idaho Technology, Inc., Salt Lake City, www.neogen.com UT; www.idahotech.com ThermoDrive LLC, Grand Rapids, MI; www.thermodrivellc.com IDEXX Laboratories, Westbrook, ME; NSF International, Ann Arbor, MI; www.idexx.com www.nsf.com United Fresh Produce Association, Washington, D.C.; www.unitedfresh.org IEH Laboratories & Consulting OpGen, Gaithersburg, MD; www.opgen. Group, Lake Forest Park, WA; www. com Walmart, Bentonville, AR; www. iehinc.com walmart.com Oxoid Canada, Nepean, Ontario, International Dairy Foods Canada; www.oxoid.com Walt Disney World Company, Association, Washington, D.C.; Lake Buena Vista, FL; www.disney.com www.idfa.org Penn State University, University Park, PA; www.psu.edu Wegmans Food Markets, Inc., lowa State University Food Rochester, NY; www.wegmans.com Microbiology Group, Ames, IA; Process Tek, Des Plaines, IL; www.iastate.edu www.processtek.net WTI, Inc., Jefferson, GA; www.wtiinc.com

JUNE 2010 | FOOD PROTECTION TRENDS 331 VICKIFS VIEW" FROM YOUR PRESIDENT

n mid-April | attended an off-site during this meeting we revisited, Kraft Foods business meeting revived and renewed the association’s called the Quality Round Table three-year strategic plan. We had (QRT). As a company, we hold an excellent facilitator, Doug Whittle, this roundtable meeting roughly who led us through this important every other year; in my business unit, task. Doug was quite skilled at Cheese and Dairy, we attend them listening to our very vocal group of twice a year. The core attendees 11 (often all of us at the same time!) are employees from the company’s and interpreting our needs, wants quality, corporate and manufacturing and goals for the present and future divisions. Other groups or represen- success of the association. tatives within the company are We began with some basic occasionally invited to give updates questions: What is a strategic plan, and other relevant presentations. Last and why do we need one?A strategic week, the QRT audience was more plan is a roadmap, which essentially helps an organization determine broad-based than usual, including By VICKIE LEWANDOWSKI where it is going over the next few staff from the microbiology/food PRESIDENT safety, regulatory, sanitation, oper- years, how it’s going to get there, ations, and auditing business units, and how it will know if it got there as well as key representatives from “We agreed that or not. We considered whether marketing, sales and the senior a strategic plan IAFP, as a nonprofit organization, leadership teams. One of the reasons really needs a strategic plan. Why for the larger group of roundtable would put the tools not keep doing what we are already participants was the overarching in place to drive doing? There’s an old saying that if theme of the meeting: Indispensable you always do what you always Business Partners. the organization did, you always get what you always Throughout the meeting, we forward” got. This adage has been updated discussed what it means to be an to include the phrase “or less” at indispenable (i.e., essential, absolutely its conclusion. As stewards of IAFP, or vitally necessary) partner. We the Executive Board members and considered how each and every staff decided that we want to make function of the business, no matter sure that the association doesn’t how directly or indirectly related stay in the same place, or worse, lose to food quality, needs to become an ground. We agreed that a strategic plan would put the tools in place indispensable business partner to and reacting appropriately. An to drive the organization forward each other and to the company in indispensable partner demonstrates and help IAFP grow from a good order for the overall business to be broad knowledge and perspective, association into a great one. successful. Success, in our company’s typically gained with experience. Next, we pinpointed the Key case, means going to market with An indispensable partner is fully Result Areas (KRAs) that support delicious, high-quality, safe products engaged at all times, and as an our mission statement: “To provide that delight consumers. “owner,” is aware of the company’s So, how does a department strategic plan and works toward food safety professionals worldwide or an individual become an accomplishing the goals outlined in with a forum to exchange infor- indispensable partner? At Kraft, that plan. mation on protecting the food we are guided by seven principles. A week after the QRT meeting, supply.” We did this by asking three An indispensable partner inspires | had the opportunity to use what questions: trust and acts like an owner of | learned about the concept of |. What should |IAFP continue the organization. An indispensable indispensable partnering at the [AFP to do? In other words, what partner demonstrates strategic agility Executive Board’s spring meeting. are we proud of, what do by anticipating future consequences As | mentioned ina previous column, we need more of?

332 FOOD PROTECTION TRENDS | JUNE 2010 What should IAFP stop measurable, attainable, realistic and member needs), so can the priority doing? What are we doing timely (SMART). Once the KRAs, of goals and objectives in the plan. that is not value-added to goals and objectives were identified, At the end of the day, we had our members? board members and _ staff were accomplished much. We have a What should IAFP start asked to determine the three W’s— working plan that identifies the doing? What are we miss- who does what by when—for each goals and objectives consistent ing, where could we be objective. We worked through the with our mission statement. It also adding value? process of assigning accountability defines a feasible timeframe for completion. Once the strategic plan For each of the five key to individual board members. is finalized, it will be communicated strategic plan focus areas identified The accountable person for each to the membership. It is likely that objective will identify individuals to be during the meeting—Engagement, you will be asked to help the responsible for various related tasks, Foundation Fund, Meetings, Publi- organization fulfill its plan. How and/or they will identify individuals or cations, and Resources—a _ mini- will you respond? Are you merely mum of one supporting goal groups with which IAFP can consult. a customer, or are you willing to was identified and each goal was The important thing to remember is be an IAFP Indispensable Partner? assigned at least one objective. a strategic plan is a flexible, dynamic As always, please feel free to The goal is a general action plan and that it is not meant to corner contact me with your feedback and item (it must have a verb in its us. The KRAs are the cornerstones of suggestions at viewandowski@kraft. description), while the objective, the plan, but as situations or factors com. also an action item, is specific, change (such as the economy or

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.

JUNE 2010 | FOOD PROTECTION TRENDS 333 re you coming to I[AFP 2010 a safe food supply to the consuming A in Anaheim? If yes, have you public. Sessions and presentations arranged your hotel stay are always superbly coordinated at at the Hilton Anaheim? We hope IAFP’s Annual Meeting! the answers to both questions We also have the assistance of are a resounding “yes,” but if not — the Southern California Association let’s talk a little further. for Food Protection who will help First and foremost, we hope welcome all attendees to Orange you will be able to be with us in County and Southern California. Anaheim for IAFP 2010. It promises They have been planning for this to be an outstanding gathering event for more than one year of food safety professionals from and are excited to be involved around the globe. We have seen with IAFP’s showcase, the Annual increased interest expressed by Meeting. Chairpersons for the exhibitors and sponsors this year Local Arrangements Committee which is very reassuring. Our pre- By DAVID W. THARP, CAE are Margaret Burton and Turonda registration for the Annual Meeting EXECUTIVE DIRECTOR Crumpler. Under their direction, is also shaping up to be very strong. attendees will feel a part of the These factors, along with other meeting upon their arrival in meeting metrics, combine to give “We encourage Anaheim. | would be remiss if | did us great hope for a superior, face- you to thank the not mention the IAFP staff! We to-face networking event! have the finest group on staff that Many people have pooled their [AFP 2010 sponsors” put forth extraordinary efforts efforts to make IAFP 2010 a to plan each detail of the Annual success. Previously mentioned are Meeting. Our planning for IAFP our sponsors and exhibitors. There 2010 begins close to two years in are more than 10 new exhibiting advance of the meeting dates. There companies already signed up this are so many details to work through, year. We expect to have the largest but with our experienced staff, number of booths in the exhibit hall everything flows smoothly! in the history of the Association! The second question | asked in Sponsoring companies have really the opening paragraph is of utmost come through in 2010 and this is importance. It is about your hotel good for all attendees as it helps to reservation for IAFP 2010. For each keep our meeting registration fees meeting IAFP conducts, we negotiate at reasonable levels. Sponsors help with our host hotel or hotels to to support coffee breaks, receptions, obtain the best rate possible for our lunches, our program bag, badge attendees. In a contractual relation, lanyards and other events throughout promises are made by both parties the meeting. We encourage you place during the Annual Meeting. It to come to an agreement that both to thank the IAFP 2010 sponsors, is fascinating to receive messages parties agree to fulfill. In order to whether you are coming to the during the planning process from obtain a reduced nightly rate, IAFP meeting or not (see a listing on the session organizers and technical agrees to filla certain number of hotel page 323). presenters who work so very hard rooms. In return, the hotel agrees to In addition to financial support, to make sure they have everything price reductions for meeting space we have the most energetic support in place prior to the meeting start and on food and beverage pricing. from those people who have infor- up. As you know, everyone involved lf IAFP does not deliver the mation to share with all attendees! in this event lives and breathes food agreed upon number of rooms to More than 500 presentations take safety and is committed to providing the hotel under contract, the hotel

334 FOOD PROTECTION TRENDS | JUNE 2010 has the right to either charge IAFP the Hilton and will keep our beautiful property. We encourage for that number of hotel rooms not Annual Meeting expense under you to help support IAFP by making fulfilled and or reduce the amount of control. Should it happen that your IAFP 2010 reservation at meeting space provided and increase too many people book rooms at the Hilton Anaheim. You can’t beat the prices charged for food and off-site hotels, our meeting costs the $149 rate and the convenience beverage. This can have a damaging will increase significantly, thereby to our meeting. Why pay more effect on the financial outcome of the causing future meeting registration when you can be in the center of all Annual Meeting. fees to increase accordingly. the Annual Meeting activities at the We realize there are many The host hotel offers the Hilton Anaheim??? options for lodging in the Anaheim best access to our meeting space. We look forward to seeing area, but we ask you to book The Hilton is newly remodeled you in sunny California this coming your room at the host hotel, the and updated and provides the August. Please let us know if we Hilton Anaheim. This will help ensure opportunity to network with friends can assist you in planning for your that we meet our obligation to and colleagues throughout the IAFP 2010 experience.

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Food Science, Technology 21 - 24 and Safety september 2010 Bogota, Colombia.

e 10° National Congress of Food Science and Technology Colombian Association of Food Science and Technology (ACTA) ® XVI Latin American Seminar of Food Science and Technology Latin American and Caribbean Association of Food Science and Technology (ALACCTA) ® 2nd Latin American Symposium on Food Safety International Association for Food Protection (IAFP)

24 International Association for ALACCTA Food Protection, IUFoST

JUNE 2010 | FOOD PROTECTION TRENDS 335 Food Protection Trends, Vol. 30, No. 6, Pages 336-339 International Association for Copyright® 2010, International Association for Food Protection Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864

How Effective is Sponge Sampling for Removing Bacteria from Beef Carcasses? TRENTON SEAGER,' MARK L.TAMPLIN," MICHELLE LORIMER,? IAN JENSON? and JOHN SUMNER'? 'Food Safety Centre, Tasmanian Institute of Agricultural Sciences, University of Tasmania, Private Bag 54, Hobart, Tasmania, Australia 7001; * South Australian Research and Development Institute, 33 Flemington St., Glenside, South Australia 5065; ? Meat and Livestock Australia, Locked Bag 991, North Sydney, Australia 2059

INTRODUCTION ABSTRACT The USA Pathogen Reduction Removal of bacteria by sponging carcass surfaces is a Final Rule in 1996 (J) introduced the common, non-destructive sampling method. The proportion of requirement for microbiological monitor- bacteria removed by sponging was measured as a percentage of ing of carcasses at defined sites. The most common means of sampling those on the sponge plus those on the excised carcass surface involves abrading carcass sites with a beneath the sponged area. For a total of ten experienced rehydratable sponge, a method both operators working at five abattoirs, the mean proportion of convenient and non-destructive of the bacteria removed at each site was 39.1% (rump), 39.9% (flank) meat surface. Microbiological testing is and 33.7% (brisket). The standard deviation at each site was an important verification tool for meat relatively high (28.5,21.3 and 17.4%, respectively), reflecting the processing and, in Australia, data are collected by export meat slaughter estab- wide variation of recovery among operators (2.3—93.1%). To lishments as part of the E. coli and Sal- determine the proportion that could be removed by continued monella Monitoring (ESAM) program sponging, numbers of bacteria were counted after each of administered by the Australian Quaran- five sequential spongings, together with those remaining on tine and Inspection Service. the excised site after homogenizing of tissue by stomaching. Observation of the sponging tech- The proportion of bacteria recovered by sequential sponging nique at meat establishments indicated variability among operators, particularly varied between | 1.1 and 97.4% and, with one exception, larger in the pressure applied to, and therefore proportions were recovered from the first sponge. The present the degree of abrasion of, the site. Ac- study demonstrates that sponge sampling, while convenient, is cordingly an investigation was carried out a highly variable means of removing bacteria for enumeration. in which trained operators were required to sponge designated sites marked at the rump, flank and brisket of beef carcasses, after which the sponged area was ex- cised. By counting bacteria removed by the sponge and those remaining on the excised area, the proportion which each operator removed by sponging could be A peer-reviewed article

‘Author for correspondence: +61.3.6226.6378; Fax: +61.3.6226.2642 Email: Mark. [email protected]

336 FOOD PROTECTION TRENDS | JUNE 2010 calculated. The results of this study are 2% (v/v) Tween 80 (Merck Pty Ltd, bacteria, or using more than 10 up-and- presented in this report. Victoria, Australia) was added and the down strokes and exceeding the marked tissue homogenized in a stomacher (Col- area, which might be expected to increase MATERIALS AND METHODS worth Stomacher 400, A.J. Seward recovery. This is in agreement with a & Co. Ltd, London, UK) for 2 min- recent study in which total viable counts Samples were collected in January utes. Aliquots were diluted and plated as were also shown to be significantly differ- and February 2008 from five abattoirs. already described. Duplicate Petrifilm ent depending on the person sampling Sampling was carried out on 14 beef plates were incubated at 25°C for 72 h, the carcass, as well as the animal species carcasses that had been held under ac- after which time colonies were counted. tested and the bacterial load (7). How- tive refrigeration for 16 to 24 h. On each The limit of detection for sponge sam- ever, unlike the present study, operator carcass side, an area measuring 10 cm X ples was 0.25 CFU/cm’ and for excised variability using sponging and excising 10 cm (100 cm’) was marked at each of samples 0.33 CFU/cm’. methods on different carcass sites was the rump, flank and brisket sites, using The total number of bacteria recov- compared. a knife sanitized by immersion in water ered was defined as the number obtained [fo determine the proportion that ae 82°C. by sponging plus the number from the could be removed by continued spong-

One side of a polyurethane sponge excised tissue. All counts were converted ing, a single operator (Operator 10) (Whirlpak speci-sponge, NASCO, USA) to counts per square centimeter and ana- undertook sponging and excision on moistened with Butterfield’s solution (25 lyzed using analysis of variance to test for two carcass sides. Numbers of bacteria ml; bioMérieux) was used to sample each differences between sites (rump, brisket, recovered from each site after use of five site. A total of 10 samplers were used, flank). Plant and Operator were also separate sequential sponges are presented all of whom had undergone a training included in the model, so that the vari- in Table 2, together with the numbers course in sponge sampling and were ei- ability between plant and the variability remaining on the sponged site measure ther industry/government inspectors or between operators could be evaluated. by excision. The proportion of bacteria research staff. The variability between operators within recovered by sequential sponging varied between 11.1 and 97.4% and, with one The ability of each operator to each plant was confounded with carcass, sponge each site was assessed according as each operator sponged only a single exception, larger proportions were recov- ered from the first sponge. to whether the operator conformed with carcass. Only Operator 10 sponged car- As indicated in Table 1, sponges were the technique prescribed in the Micro- casses at each of the five plants. biological Guidelines that accompany capable of removing relatively large num- the Australian Standard for production RESULTS AND DISCUSSION bers of bacteria, with 26.2 and 28.6% of and transportation of meat and meat pro- sponges removing more than 50% of the ducts for human consumption (2): “Wipe Bacterial numbers recovered when surface load and containing more than the sponge over the sampling area (10 cm ten experienced operators sponged sites 100,000 colony-forming units (CFU), x 10 cm) approximately 10 times in the of beef carcasses chilled overnight are respectively. In contrast, the sponge used by Operator 10 removed only 2.3% of vertical and 10 times in the horizontal presented in Table 1. At each establish- the 1.1 million bacteria from a rump directions. The pressure of sponging is ment, operators sampled adjacent carcass site, indicating that there may be other important and should be as if you are sides, each sponging an area marked by removing dried blood from the carcase. Operator 10, who also excised each site factors, apart from operator technique, that influence removal of — bacteria. However, the pressure should not be so hard after sponging was completed. The mean as to crumble or destroy the sponge.” proportion of bacteria removed at each One factor, which was noted during the study, was fat cover, with the pos- Using a knife sanitized by immer- site was 39.1% (rump), 39.9% (flank) sibility that the pores of the sponge sion in water at 82°C, the previously- and 33.7% (brisket) and the standard sponged and demarcated area was care- deviation at each site was relatively high become occluded, thereby reducing re- moval of bacteria. This is in addition fully excised by slicing approximately 2 (28.5, 21.3 and 17 4%, respectively), to variables such as rates of bacterial mm below the surface, and the sample reflecting the wide variation of recovery attachment to the meat surface, uneven was placed in a sterile Stomacher bag. among operators (2.3 — 93.1%). There distribution of bacteria on the carcass, All samples were packed in insu- was no significant difference among sites, whether carcasses are sampled “warm” or lated containers with chiller packs for on average, for the proportion of bacte- chilled, abrasiveness of the swab/sponge, ria removed (P? = 0.67) or aerobic plate transportation to the laboratory, a jour- and the vigor with which the sponge is ney never longer than 3 h. At the labora- counts (APCs) (P = 0.19). applied to the site (4, 5, 6, 9). In addi- tory, samples were held at 2—4°C until Although all operators had received tion, it is well recognized that the sponge examination within 1 h of arrival. training some years previously in carcass itself retains bacteria. After the sponge had been manu- sponging, conforming exactly to proce- A further variable confounding ally squeezed several times and the fluid dures set out in the Australian Standard, comparison of non-destructive and exci- had been stripped from it, serial dilu- their technique in this 2008 study varied sion sampling methods is that previous tions of the fluid were prepared in 0.1% considerably. Important departures from studies have compared bacterial popula- peptone water (Oxoid, Hampshire, the standard method were doubling- tions on different sample sites, either on England). Aliquots (1 ml) were trans- over the sponge (effectively halving the same or different carcasses (3, 4, 6, 7, ferred to APC Petrifilm® (3M, Sydney, the area available for removing bacteria) 8, 9). By contrast, the present study lim- Australia). To each excision sample, 30 and sponging “lightly,” differences which ited the number of variables listed above, ml of peptone water (0.1%) containing might be expected to reduce recovery of first because the sponged area was the

JUNE 2010 | FOOD PROTECTION TRENDS 337 TABLE |. Recovery of bacteria by sponging sites on chilled beef carcasses by ten experienced samplers

Total number of bacteria removed by sponging the 100 cm? site

Operator(s) at each abattoir Rump Flank Brisket

Abattoir | 17,500 (82.0)° 2,738 (39.8) 2,763 (31.0) |,088 (33.0) 5,700 (13.1) 2,238 (93.1) 2,375 (58.8) 1,238 (58.7)

Abattoir 2 4 41,750 (93.0) 211,750 (48.6) 8,875 (68.0)

10 2,263 (25.2) 57,125 (59.8) 33,000 (57.4)

Abattoir 3

5 113,625 (64.4) 196,000 (31.0) 263,500 (18.0)

10 23,375 (2.3) 191,125 (25.8) 197,125 (16.3)

Abattoir 4 6 316,500 (68.6) 539,250 (41.4) 275,000 (31.3) 7 12,000 (15.5) 156,750 (37.9) 332,875 (34.4) 10 75,250 (21.4) 175,875 (42.9) 44,875 (20.3)

Abattoir 5 8 1,213 (21.2 ) 3,988 (21.7 ) | 788 (9.0) 9 1,850 (22.5) 8,125 (15.5) 11,500 (43.4) 10 4,525 (27.6 ) 8,625 (8.6) 6,950 (30.8) Mean recovery (%) aot 39.9 33.7 SD % recovery 28.5 21.3 17.4

*Number in parentheses was calculated by dividing the number recovered by sponging by the sum of the number of bacteria recovered by sponging and by excision.

same as the excised area and second because in sampling operator technique, bacterial by Meat & Livestock Australia and the a single sponging technique was used. distribution, and other variables (6, 7). In Tasmania Institute of Agricultural Sci- Although, as the present study in- this regard, each year in Australia around ences’ Food Safety Centre. dicates, sponge sampling is a convenient 23,000 new data points for beef carcasses but variable means of removing bacteria are added to the national microbiologi- REFERENCES

- . , I for enumeration, it remains a valuable cal database, the F. coli and Salmonella 1. Anonymous. 1996. Pathogen reduc- method of evaluating process hygiene of Monitoring (ESAM) program. tion: hazard analysis critical control the carcass slaughter and dressing pro- point (HACCP) systems; final rule. cess, both at the individual plant and ACKNOWLEDGMENTS Fed. Regist. 61, 38806-38989. national industry level in Australia. In . Anonymous. 2007. Australian stan- addition, a fuller understanding of the We are grateful to the staff and dard for the hygienic production benefits of carcass sampling for process management of the abattoirs for their and transportation of meat and control can result from a larger data set assistance and cooperation in this meat products for human consump- that may reduce the effect of differences project. Funding was made available tion. (AS 4696:2007).

338 FOOD PROTECTION TRENDS | JUNE 2010 TABLE 2. Effect of repeated sponge sampling on number and proportion (%) of the total APC removed from the rump, flank and brisket sites of chilled and freshly-slaughtered beef carcasses

Sponge sample Chilled carcass | Chilled carcass 2

Rump | 10,250 1,862 Rump 2 2,850 486 Rump 3 1,475 262 Rump 4 925 75 Rump 5 | 387 37 CFU removed by sponging 16,887 (83.5) 2,725 (11.1) CFU removed by excision 3,330 (16.5) 21,750 (88.9)

Flank | 162 51,375 Flank 2 200 10,250 Flank 3 62 4,162 Flank 4 25 1,650 Flank 5 50 {537 CFU removed by sponging 500 (66.2) 68,974 (93.0) CFU removed by excision 255 (33.8) 12,906 (7.0)

Brisket | 262 2,562 Brisket 2 125 450 Brisket 3 75 112 Brisket 4 112 187 Brisket 5 100 75 CFU removed by sponging 675 (75.0) 3,886 (97.4) CFU removed by excision 225 (25.0) 90 (2.6)

. Byrne, B., G. Dunne, J. Lyng, and excision or swabbing. |. Food Prot. carcasses by excision or swabbing D. J. Bolton. 2005. Microbiologi- 63:167-173. with three types of sponge or cal carcass sampling methods to . Hutchinson, M., L.Walters, S.Avery, gauze. J. Food. Prot. 73:81—87. achieve compliance with the C-A. Reid, D. Wilson, M. Howell, . Pearce, R.A., and D. J. Bolton. 2005. 2001/471/EC and new hygiene A. Johnston, and S. Buncic. 2005.A Excision vs sponging—a compari- son of methods for the microbio- regulations. Res. Microbiol. |56:104— comparison of wet-dry swabbing logical sampling of beef, pork and 106. and excision sampling methods for lamb carcasses. J. Appl. Microbiol. . Capita, R.,M.Prieto,and C.Alonso- microbiological testing of bovine, 98:896—900. Calleja. 2004. Review: Sampling porcine, and ovine carcasses at red . Ware, L., M. Kain, J. Sofos, K. Belk, methods for microbiological analy- meat slaughterhouses. J. Food. Prot. and G. Smith. 1999. Comparison of sis of red meat and poultry car- 68:2 155-2162. sponging and excising as sampling casses. |. Food Prot. 67:1303—1 308. . Martinez, B.,M. Celda, B. Anastasio, procedures for microbiological . Gill, C., and T. Jones. 2000. Micro- |. Garcia, and M. Lopez-Mendoza. analysis of fresh beef-carcass tissue. biological sampling of carcasses by 2010. Microbiological sampling of J. Food Prot. 62:1255—1259.

JUNE 2010 | FOOD PROTECTION TRENDS 339 Food Protection Trends, Vol. 30, No. 6, Pages 340-345 ical Copyright® 2010, International Association for Food Protection Food Protection . 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864

Agrosecurity Awareness Curriculum Design, Delivery and Evaluation with First Responders to Agricultural and Food Emergencies

JUDY A. HARRISON," ROBERT D. HAMILTON? and K.S.U. JAYARATNE? ‘Dept. of Foods and Nutrition, The University of Georgia, Athens, GA 30602, USA; *Office of Global Programs, The University of Georgia,’ Athens, GA 30602, USA; *Dept. of Agricultural and Extension Education, North Carolina State University, Raleigh, NC 27695-7607, USA

ABSTRACT Disruption of agriculture and food systems, by intentional acts or through accidental introduction of diseases or contamination, would have devastating consequences. Heightened awareness and planning improves response, minimizing emergency impacts and shortening recovery time. This project was initiated to develop, implement and evaluate a curriculum to increase awareness and improve hazard recognition, thus improving emergency response. The curriculum includes eight modules, instructor resources and supplemental activities. Extension Agents trained in content and implementation helped conduct the training statewide. Program impact on awareness of issues and responsibilities was evaluated using || items and a 5-point Likert scale prior to and following the training. Participants (1,670) included firefighters, law enforcement, emergency management, wildlife and veterinary, and food industry sectors. Improvements in awareness ranged from 77% to 94% (P < 0.01). As a result of this training, 85% of participants planned to become familiar with local agriculture and food security emergency management and response systems; 87% planned to review responses to animal and plant disease outbreaks; 90% planned to become familiar with the Incident Command System; and 89% planned to examine emergency preparation in their communities. These results indicate the curriculum successfully increased agrosecurity awareness and could serve as a model for other states and/or countries initiating awareness level education as an important first step in recognizing and responding to potential threats. The diversity in professions of participants in this training indicates a need for a variety of training modules targeted to individual professions.

A peer-reviewed article

Author for correspondence: Phone: 706.542.8865; Fax: 706.542.1979 E-mail: [email protected]

340 FOOD PROTECTION TRENDS | JUNE 2010 INTRODUCTION to improve the reporting and diagnosing Introduction to agrosecurity of suspected bioterrorism events, thus (the need for agrosecurity Agroterrorism has been defined as enhancing the preparedness of Georgia awareness training the intentional introduction of animal or to face disasters, both natural and man- Economic, Social and Environ- plant pathogens; the intentional biologi- made. mental Impacts of Agroterror- cal or chemical contamination of farm The specific objectives of this proj- ism (economic data related to water supplies; the intentional adultera- ect were to develop a state-specific curric- specific agricultural and food tion of food or feed in the process from ulum that could be used by State Exten- sectors within the state and the the farm to the table; the intentional sion Specialists and County Extension social, environmental and eco- misuse of a product meant for agricul- Agents to: nomic impacts of emergencies tural use such as pesticides, fertilizers, or disasters in those sectors) etc. for destructive purposes; and the in- * increase awareness of the eco- Animal Agriculture and Patho- tentional misuse of food and agricultural nomic impact of agriculture gens (recognizing signs of technology for illicit purposes (7). The and food-related industries on foreign animal diseases, using potential for terrorist attacks against ag- the economy of the State of BUDDIES an acronym for riculture and food systems has been rec- Georgia; blisters, unusual ticks or mag- ognized as a national security threat not increase awareness of potential only in the United States but in other events, both intentional and gots, deaths/dow ners, diarrhea, illnesses or abortions in high nations as well. Results of such an attack unintentional, that can have a numbers, eating abnormality! could lead to economic crises, loss of devastating impact on agricul- will not eat, staggering/strange confidence in a government’ ability to tural and food-related income; neurological signs, including protect its citizens and loss of lives (5). increase awareness of the app- spasms) Food, agriculture and agribusi- ropriate actions to take in the Plant Agriculture and Patho- nesses are an important part of Georgia's event of an emergency; gens (recognizing symptoms critical infrastructure. Georgia provides a increase awareness of the im- of plant diseases, using the five substantial portion of the nation’s food portance of the National In- D’s discolored, deformed, supply and the corresponding gross cident Command System (3) defoliated, dying, deficient) domestic product. It is the top United in dealing with agricultural Food Industry in Georgia States producer of poultry meat and and food emergencies; and Risks and Threats (introduc eggs, in addition to several crop com- increase awareness of the need tion to potential risks and vul modities (/). for developing local systems nerabilities in food industries Emergency Support Function and response teams for dealing in Georgia) (EFS) 11 of the U.S. National Response with agricultural and food Agriculture and Food Emer- Framework includes measures related emergencies. gency Management System to controlling and eradicating highly A second objective was to imple- (identification of appropriate contagious or economically devastating ment the agrosecurity awareness curricu- responses to potential emer- animal/zoonotic diseases or outbreaks of lum with first responders to agricultural gencies, including RAIN economically devastating plant pests and and food emergencies and to evaluate its recognize, avoid, isolate and diseases (2). The Georgia Emergency effectiveness in increasing the awareness notify) levels of these responders about these Operations Plan is a comprehensive plan Chain of Events in an Emer types of emergencies. to ensure mitigation and preparedness, gency and_ Responsibilities appropriate response, and timely recov- in a Disaster (who to contact METHODS ery from man-made, as well as natural within the state of Georgia to disasters that may affect the residents of Protecting Georgias Agriculture and report possible adverse situa Georgia (4). Under this plan, the Geor- Food, an agrosecurity textbook devel- tions and what to do until help gia Dept. of Agriculture, the University oped by Brown, Choueke, and Myers, arrives); and of Georgia College of Agricultural and (1) was used as the basis for curriculum Summary and Next Steps (a Environmental Sciences and the Geor- development. The curriculum includes summary of potential risks and gia Emergency Management Agency a CD-ROM with PowerPoint” slides possible actions to minimize have collaborated to make efficient use for eight modules developed by content adverse outcomes, steps need- of human and financial resources in specialists and revised by outreach spe- ed in communities to become improving capabilities to respond to an cialists into a format suitable for delivery more adequately prepared to attack on the state’s agricultural sector. to responders to food and agricultural respond to emergencies, etc.) This agrosecurity awareness curriculum emergencies. The topics included in the All content modules were reviewed development and training project was curriculum were an overall introduc- by Georgia Dept. of Agriculture and designed to increase awareness of, and tion to agrosecurity topics as outlined by Georgia Emergency Management Agen- ability to recognize, threats and vulner- Shutske (6). Modules included the fol- cy personnel to ensure accuracy in such

abilities, to help manage these risks and lowing topics: topics as identification of disease signs D>

JUNE 2010 | FOOD PROTECTION TRENDS 341 ee Audience categories attending agrosecurity awareness trainings

Category of Participants Percentage of Audience (%)

Firefighters 2\

Law enforcement 20 Emergency management personnel 15

Wildlife and conservation personnel VI

Agribusiness and agricultural personnel 9 Health service related personnel 6 Veterinary personnel 5

Department of Natural Resources personnel 3 Food industry personnel 2

Poultry industry personnel

Forestry related personnel

Volunteers Agricultural research personnel Public works officials

Storage/warehousing personnel

Government officials

*Participants involved in agriculture and food-related industries

and symptoms, reporting of potential additional training on implementation is useful in overcoming response shift bias emergencies, appropriate actions to take and evaluation of the curriculum. in self-reports. When people gain aware- until help arrives, etc. Agrosecurity Awareness ‘Training ness of a subject, they may realize their An Instructor Manual was devel- opportunities were advertized statewide response on a pre-test was less accurate oped to provide step-by-step information through the Georgia Emergency Man- than they originally believed. According agement Agency, the Georgia Depart- to instructors on procedures to follow to Rockwell & Kohn (6), retrospective ment of Agriculture and the University for the implementation and evaluation pre and post “data collection instruments of Georgia Cooperative Extension. Dur- of the training, the specific script or dia- are relatively easy to develop, use, and ing the initial project period, trainings logue for each module presentation, ac- analyze. Results are credible and indicate tivities to include in classes to reinforce were conducted by Extension Agents and agrosecurity project personnel in program impact even though the process awareness education, and instructions approximately 50 locations statewide. seems backwards.” The Cronbach reli- and evaluation tools for assessing train- Continuing education units (CEU) were ability alpha of the 11-item instrument ing impact. A Participant Manual was made available from the Georgia Peace was 0.93. At the end of the program, par- developed to provide participants with Officers Standards and Training Coun- ticipants were asked to record their level a print copy of the content being pre- cil; Georgia Firefighters Standards and of awareness before and after the pro- sented, as well as supplemental resources, Training; Georgia Department of Hu- such as lists of acronyms, useful websites gram for each of the 11 items on the in- man Resources, Office of Emergency strument. Responses to these items were to obtain content and training to help Medical Services; Georgia State Board of aggregated to obtain a value for general establish local infrastructure, and hand- Veterinary Medicine; Pesticide Applica- awareness about agrosecurity. Partici- outs to help identify and report potential tors Recertification and Certified Crop pants were asked to indicate whether or emergency situations. Advisor. Georgia Extension Agents att- A retrospective pre and post-eval- not they would take specific actions as a ended a two-day training session on uation design was used to evaluate the result of the training. Levels of satisfac- background information related to the impact of the program on participants’ tion with the training were rated on a content. Agents who conducted pilot awareness about agrosecurity issues and 5-point Likert scale ranging from 1 (not trainings in local communities received responsibilities. This type of evaluation very helpful) to 5 (very helpful).

342 FOOD PROTECTION TRENDS | JUNE 2010 TABLE 2. Comparison of participants’ agrosecurity awareness before and after the program

Percentage of Participants Whose Pre-test Post-test Significance Awareness Level Participants’ Awareness About: Mean Mean Level Improved

Importance and vulnerability 2.8 4.2 P=0.0I 82% of agriculture and food and effects of potential terrorist acts Need to participate in preparedness efforts to protect the state’s agriculture and food Who should be contacted in an agricultural emergency Unusual clinical signs or “BUDDIES” in animals that may indicate serious disease or agroterrorism Need to inform local veterinarian immediately about unusual clinical signs in animals Plant disease symptoms such as 5Ds° Need to inform local Cooperative Extension Office immediately about plant disease symptoms‘ Chain of events that occur when an 2.1 4.| P=0.0I 90% agricultural incident is reported Legislation and measures in place 2.1 4.0 P=0.01 89% to help protect the food supply Risk assessments, risk management 2.3 4.| P=0.0I 88% and risk communication 11. Steps to take in my community 2.7 4.2 P=0.01 79% when there is an emergency General awareness about 26.1 45.4 P=0.01 98% agrosecurity

*BUDDIES, an acronym for clinical signs of diseases in animals, stands for blisters, unusual ticks or maggots, death/ downers, diarrhea, illnesses or abortions in high numbers, eating abnormality/will not eat and staggering/strange neurological signs, including spasms. *The 5Ds of plant disease is an acronym for recognizing symptoms: discolored, deformed, defoliated, dying and deficient. ‘Notification of County Extension Agents in the event of a suspected agricultural-related problem is an important step. In Georgia, agents can help notify the appropriate authorities and can take measures to help clients isolate conditions and avoid further spread of disease until the appropriate help arrives.

RESULTS were firefighters and law enforcement ness of participants on each individual personnel; however, 19% were directly topic (P = 0.01) as well as improved their Participants who completed the involved in agriculture and food-related awareness in general about agrosecurity Agrosecurity Awareness training program industries (Table 1). The comparison of (P = 0.01), as summarized in Table 2. submitted 1,670 evaluations. There were pre- and post-training awareness data Mean scores of pre- and _ post-training participants from 131 of Georgia's 159 for each item indicates that the curricu- awareness levels are presented in Fig. 1. counties. The majority of the participants lum significantly increased the aware- Over 85% of participants indicated that

JUNE 2010 | FOOD PROTECTION TRENDS 343 FIGURE |. Comparison of participants’ agrosecurity awareness before and after seen in recognizing clinical signs of ani- the program. mal disease, in understanding the proper chain of events that should occur in the event of an agricultural emergency and in increasing overall awareness of agro- security. General Data from these sessions were awareness about 30. __———— used to revise the curriculum. The revi- agrosecurity sions include combining the animal and (11=very lowto 20 plant pathogen topics into one module 55=very high) and adding a CARVER + Shock Risk 10 Assessment (8) activity to expand the food industry module. In addition, the 0 modules have served as the basis for Mean before program Mean after program development of an on-line, password protected course on agrosecurity aware- ness. The broad range of occupations FIGURE 2. Action toward agrosecurity that participants plan to take as a result of those who attended these sessions of participation in the training. indicates a wide interest in protecting agricultural and food systems and illus- trates the need for more in-depth training on each topic targeted to specific audi- Think how 1% ence sub-groups. Certain groups, such as prepared food inspectors, manufacturers and food- community is to handle emergency service personnel, were underrepresented in the audience. This project can serve as a model for other states and/or nations interested in designing and conducting ie 1% Become familiar > agrosecurity awareness training. with Incident 9% Command System REFERENCES 1. Brown, C.,E.Choueke,and L.Myers. 2005. Protecting Georgia’s agri- culture and food. Boca Publications 1% Review Group, Inc., Boca Raton, FL. appropriate 12% FEMA. 2008. ESF #1 1 —Agriculture responses and natural resources. National response framework: Overview. Available at http://www.fema.gov/ pdf/emergency/nrf/nrf-overview. Become familiar [1% with emergency pdf. Accesssed 8 January 2010. management and FEMA. 2008. National incident response systems command system. Available at http://www.fema.gov/pdf/nims/ NIMS_core.pdf. Accessed 8 January 20% 40% 60% 80% 100% 2010. Georgia Emergency Manage- ment Agency. 2008. Georgia emer- they plan to implement changes in each nerabilities of the food and agricultural gency operations plan. Available category as a result of the training they sectors. As such, the curriculum devel- at http://www.gema.state.ga.us/ received (Fig. 2). Ninety-two (92) per- oped as a part of this project offered a ohsgemaweb.nsf/a29cel 56bI dc cent of participants rated the overall broad introduction to a variety of topics. 53e1852571 180043368a/30c5c training as helpful to very helpful. Rat- The limitation of such a project is that e607328558f8525720900627e3 ings for satisfaction for each content awareness does not necessarily translate a/$FILE/GEOP%20Updated%20 module are presented in Table 3. into behavior change. However, it is an January%202008.pdf. Accessed 8 important first step in helping individu- January 2010. CONCLUSIONS als recognize potential risks and identify Monke, J. 2004. Agroterrorism: appropriate authorities to notify and Threats and preparedness. CRS This project was designed as an courses of action to take if a possible report for Congress. Available at awareness level education initiative to adverse event is suspected. Results indi- http://www-fas.org/irp/crs/RL32521. introduce audiences to risks and vul- cated that the greatest improvements were pdf. Accessed 8 January 2010.

344 FOOD PROTECTION TRENDS | JUNE 2010 TABLE 3. Participants’ levels of satisfaction with the individual training modules

Percentage of the Participants Who Rated the Moduie as:

Not Somewhat Very Standard Training Session/Module helpful helpful helpful Mean Deviation

1. Economic, Social and Environmental Impacts of Agroterrorism 21%

Animal Agriculture and Pathogens 18% Plant Agriculture and Pathogens 22% Food Industry in Georgia/Risks and Threats 18% Agriculture and Food Emergency Management System 20%

Chain of Events in an Emergency and Responsibilities in a Disaster 19% Summary and Next Steps 23%

. Rockwell, S.K.,and H. Kohn, (1989). . Shutske, J. 2004. Protecting our 8. USDA/FDA. 2007. An overview of Post-Then-Pre Evaluation. Journal of food system from intentional the CARVER Plus Shock Method Extension [On-line] 27(2), Article attack. Available at http://safety. for food sector vulnerability assess- 2FEAS. Available at http://www. cfans.umn.edu/presentationsPro- ments. Available at http://www.fsis. joe.org/joe/|989summer/a5.php tecting%20o0ur%20Fo0d%20 usda.gov/PDF/Carver.pdf. Accessed Accessed 8 January 2010. System%20from%20Intentional%20 8 January 2010. Attackl.pdf. Accessed 8 January 2010.

JUNE 2010 | FOOD PROTECTION TRENDS 345 O Gold Sustaining Member Profile

M is the leading global manufacturer of innovative solutions that help the food industry optimize the quality and safety of their proucts to enable consumer protection. At every step, 3M is dedicated to providing solutions that help mitigate risk, improve operational efficiencies and impact the bottom line.

Every day, in more than 100 countries, product solutions from 3M are helping food industry profes- sionals succeed in achieving the highest food safety stand- ards possible — and, helping them apply those solutions to their operations. These products include the 3M™ Petrifilm™Plates and the 3M™ Petrifilm™ Plate Reader, 3M™Clean-Trace" ATP Hygiene Monitoring Systems, 3M™ Tecra™ Pathogen Assays and a wide range of sampling products and specialty media including 3M™ Electronic Pipettors and 3M™ Quick Swabs. In addition, our dedi- cated team of field consultants and technical people offer unmatched service and support around the world. In 2008, we were honored by the International 4: Food Safety is part of 3M, a global diversified Association for Food Protection with its most prestigious technology company with a 100-year reputation for award, the Black Pearl, in recognition of 3M’s efforts in innovation, ingenuity, integrity and quality. Reflect- advancing food safety and quality through consumer pro- ing on our corporate commitment, we develop, manufac- grams, employee relations, educational activities, adher- ture and market products that cover a broad spectrum of ence to standards and support of the goals and objectives sample preparation, identification, testing and monitoring of IAFP. needs. We are committed to maximizing product safety for consumers and protecting the reputation and brand of our customers.

346 FOOD PROTECTION TRENDS | JUNE 2010 O Gold Sustaining Member Profile

D is a leading global medical technology company that develops, manufactures, and sells medical devices, instrument systems, and reagents. The Company is dedicated to improving people’s health throughout the world. LIiniIninc IEIPING all sll DEOPle mannic BD is focused on improving drug delivery, enhancing the qual- live nealtny lives ity and speed of diagnosing infectious diseases and cancers, and advancing research, discovery, and production of new drugs and vaccines. BD’s capabilities are instrumental in com- bating many of the world’s most pressing diseases. Founded in 1897 and headquartered in Franklin Lakes, New Jersey, BD employs approximately 29,000 associates in approximately 50 countries throughout the world. The Company serves healthcare institutions, life science researchers, clinical labor- atories, the pharmaceutical industry, and the general public.

and clinical microbiology laboratories worldwide, with over 180 years of combined experience. Today, both busi- nesses comprise BD Diagnostics — Diagnostic Systems, headquartered in Sparks, MD, near the city of Baltimore. Continuing this tradition of excellence, BD has de- veloped an innovative line of media that incorporates carefully selected synthetic chromogenic and/or fluoro- genic substrates. This novel technology has been shown to provide improved accuracy and faster detection than other traditional primary culture media. Depending on the media type and organism, identification may be ac- complished without the need for confirmatory testing, subculturing, or supplemental biochemical or latex test- ing, leading to more efficient use of technologist time and earlier reporting of final results. In addition, four chro- he company’s original microbiology products divi- mogenic media, all BBL™ CHROMagar™ formulations, have sion, Baltimore Biological Laboratories (founded been developed and AOAC™-RI approved for rapid detec- in 1935 and acquired by BD in 1955), undertook tion and identification of E. coli O157:H7, Listeria monocy- the study of the preparation of peptones and develop- togenes, Salmonella and Staphylococcus aureus from foods. ment of culture media. The acronym “BBL” became The business that now constitutes BD Diagnos- the brand name for products offered by the company. tics — Diagnostic Systems was founded by entrepre- Difco Laboratories, founded in 1895, produced high neurs whose ideas, diligence and foresight have contrib- quality enzymes, dehydrated tissues, and glandular prod- uted to making BD one of the world’s leaders in the ucts. In 1934, the focus was to develop new and improved healthcare field. Through its products and services, BD bacteriological culture media, many of which were ad- is committed to “helping all people live healthy lives.” opted as “standard” formulations in water, dairy, food, For more _ information, please visit www. pharmaceutical and other microbiological laboratories. bd.com/ds. AOAC is a trademark of AOAC Inter- In June 1997, the merger of Difco Laboratories with national. CHROMagar is a trademark of Dr. A. Rambach. the Microbiology Systems division brought together the BD, BD Logo and all other trademarks are property leading providers of microbiology products to industrial of Becton, Dickinson and Company ©2009 BD.

JUNE 2010 | FOOD PROTECTION TRENDS 347 O Gold Sustaining Member Profile

Advancing Diagnostics to Improve Public Health ioMérieux is a leading international group specializing in the field of in vitro diagnostics. Through 39 subsidiar- ies and a large network of distributors, the company is present in more than 150 countries.

products.Alexandre Mérieux, the son of Alain Mérieux, leads this division, which has become number | worldwide in in- dustrial microbiology.

Innovations from bioMérieux bioMérieux’s innovations encompass a full range of manual and fully automated microbiology testing solutions, including prepared culture media, the API® and VITEK® 2 Compact identification systems, BacT/ALERT® 3D Microbial Detection System, and airlDEAL® environmental air sampling system. The extensive range of rapid screening tests provided on the VIDAS® automated pathogen detection system has recently been enhanced with a new assay kit for detecting TEMPO® System E. coli O157:H7,VIDAS UP. This new kit has the most advanced technology available for food pathogen screening: phage ioMérieux provides diagnostic solutions (reagents, recombinant proteins used for the targeted capture of bacte- instruments, software), which determine the source ria and to isolate them in a sample. of disease and contamination to improve patient Increasing microbiology lab automation to enhance health and ensure consumer safety. Its products are used workflow is a strategic focus at bioMérieux. Additional for diagnosing infectious diseases and providing high medi- automated systems include two key food safety solutions, cal value results for cancer screening and monitoring car- TEMPO® and DiversiLab®. Based on a unique concept dev- diovascular emergencies. They are also used for microbio- eloped by bioMérieux, TEMPO is the first automated quality logical analysis of food, drug or air samples to monitor and indicator testing system for the food industry. The system confirm the quality of the production process and finished offers enumeration of quality indicators, which are vital in product. determining overall product hygiene. DiversiLab provides Microbiological analysis plays a crucial role in a food companies with a rapid, easily implemented and auto- changing global food market. Microbiological food safe- mated bacterial strain typing method, an essential tool in tracking the source of microbial contamination. Rounding out ty is evolving due to ongoing changes in demographics, the product portfolio is a distribution agreement with Elisa globalization, food products and processing, and food Systems, adding a full range of allergen tests. consumption patterns. These changes are also reflected Food professionals are faced with unique challenges in a in the transformation of the role of the microbiologist. changing global market. bioMérieux is committed to educat- Twenty years ago, the role of food microbiologists was ing its customers about advances in the field. The company limited and underestimated. Today, food microbiolo- has published the Food Safety Handbook: Microbiological gists are at the forefront of food safety, anticipating the Challenges, an overview of modern approaches to micro- challenges generated in today’s global market. biological food safety. More than twenty internationally re- nowned experts contributed to chapters covering the key A Family History Rooted in Microbiology issues in food safety today. bioMérieux’s commitment to public health is root- ed in its unique history. Marcel Mérieux worked with IAFP Gold Sustaining Member Louis Pasteur before founding Institut Mérieux in 1897 Over the years, bioMérieux has built relationships with and starting off the century-long fight that his family has customers and leaders in the food safety community, includ- waged against infectious diseases. Under the leadership ing the [AFP Foundation.As an IAFP Gold Sustaining Member, of Alain Mérieux, grandson of Marcel, Institut Mérieux for several years, bioMérieux proudly promotes the Foun- became the world leader in human and veterinary vac- dation’s endeavors to provide a global forum for technical cines (now evolved into two companies, Sanofi Pasteur exchange between all sectors of the food safety industry and Merial, no longer belonging to the family). In 1963, bioMérieux strives not only to supply food safety and qual- Alain Mérieux founded the diagnostics company known ity solutions for the food industry, but also to be a partner today as bioMérieux. and educator with the food community in ensuring public Its launch from the field of clinical diagnostics soon health. led to the development of a new division, bioMérieux In- bioMérieux’s food safety and quality solutions can be dustry, a pioneer in providing solutions to improve the found at www.biomerieux-usa.com and www.biomerieux- safety and quality of food, biopharmaceutical and cosmetic industry.com or by calling 800.634.7656.

348 FOOD PROTECTION TRENDS | JUNE 2010 O Gold Sustaining Member Profile

io-Rad Laboratories has played a leading role in the BIO RAD advancement of scientific discovery for over 50 years by providing a broad range of innovative products and services to the life science research and clinical diagnostic markets. Founded in 1952 and incorporated in 1957, Bio- Rad has a global team of more than 6,300 employees and serves more than 85,000 research and industry custom- ers worldwide through its global network of operations. Throughout its existence, Bio-Rad has built strong customer relationships that advance scientific research and develop- ment efforts and support the introduction of new tech- nology used in the growing fields of genomics, proteomics, drug discovery, food safety, medical diagnostics, and more.

io-Rad’s Life Science Group develops, manufactures, testing. Bio-Rad has a complete line of RAPID chromogenic and markets a wide range of laboratory instruments, media for isolation and detection of Salmonella, E. coli apparatus, and consumables used for research in O157:H7, Listeria monocytogenes, Staphylococcus aureus, functional genomics, proteomics, and food safety. The group and indicator organisms Listeria spp. and coliforms/E. coli. ranks among the top five life science companies worldwide, Bio-Rad has launched a complete menu of iQ-Check™ and maintains a solid reputation for quality, innovation, and real-time PCR test kits for detection of food pathogens commitment to its customers. Bio-Rad’s life science prod- with reduced enrichment times. Kits are available for ucts are based on technologies used to identify, separate, Salmonella, E. coli O157:H7, Listeria monocytogenes, Listeria purify, and analyze biological materials such as proteins and spp.,and Campylobacter. With the iQ-Check kits, real-time nucleic acids. Some of these technologies include electro- PCR has been adapted to fit the needs of food safety phoresis, imaging, multiplex immunoassay, chromatogra- professionals. Two instrument platforms are available, phy, microbiology, bioinformatics, protein function analy- a 48-well thermal cycler for smaller volume labs and sis, transfection, amplification, and real-time PCR. Bio-Rad a 96-well instrument for high volume users. Bio-Rad products support researchers in laboratories throughout has recently launched the iQ-Check high throughput the world. protocol with a one-step extraction in a 96-well plate The Food Science Division of Bio-Rad Laboratories format, reducing time for results while providing the produces tests for food safety, veterinary diagnostics, excellent sensitivity and specificity iQ-Check users have water, and TSE (Transmissible Spongiform Encephalopathy) come to trust.

JUNE 2010 | FOOD PROTECTION TRENDS 349 Gold Sustaining Member Profile

(ZS r argill is an international producer and marketer of ar wl i food, agricultural, financial and industrial products and services. Founded in |865,the privately-held company employs 159,000 people in 68 countries.

Risk Management— Cargill provides its agricultural, food, financial and energy customers with risk management and financial solutions in world markets. Industrial — Cargill serves industrial users of energy, salt, starch, and steel products. We also develop and market sustainable products made from agricultural feedstocks. In the area of food and animal nutrition safety, Cargill seeks to ensure the safety and integrity of its products and the global food systems in which the com- pany and its customers are engaged. Cargill uses public- private partnerships to drive global harmonization of food safety standards. Cargill’s food safety programs are ( ; argill helps customers succeed through collaboration based on those developed by the Codex Alimentarius and innovation. The company is committed to Commission. Cargill is a founding member of SSAFE sharing its global knowledge and experience to help (Safe Supply of Affordable Food Everywhere). SSAFE—a meet economic, environmental and social challenges. public-private partnership among global food system Thousands of customers turn to Cargill for innovative companies, international non-governmental organizations solutions across four major market segments: (NGOs), intergovernmental organizations,and academia— Agriculture — Cargill buys, processes, and aspires to be a global catalyst to protect the world’s distributes grain, oilseeds,and other commodities food supply chain. to makers of food and animal nutrition products. The company also is committed to using public- We also provide crop and livestock producers private partnerships to develop future food-safety system with products and services. leaders and was instrumental in launching GIFSL (Global Food — Cargill provides food and beverage Initiative on Food Systems Leadership).GIFSL is focused on manufacturers, foodservice companies and building leadership capacity through experiential learning retailers with high-quality ingredients, meat opportunities that facilitate better communication and and poultry products, and health-promoting coordination to strengthen our collective response to ingredients and ingredient systems. food systems dilemmas. Health—Through applied science, Cargill develops For more information on Cargill, please visit our Web health-promoting ingredients and ingredient site at www.cargill.com. systems for makers of dietary and pharmaceutical products.

350 FOOD PROTECTION TRENDS | JUNE 2010 O Gold Sustaining Member Profile

Company operates Wh Cibela Company stablished in 1886, The Coca-Cola in more than 200 countries and markets nearly 500 brands and 3,300 beverage products. These products include regular, diet and light sparkling beverages; and still beverages that include waters, juices and juice drinks, teas and coffees, and energy and sports drinks.We are the world’s largest beverage company. Together with Coca-Cola®, recognized as the world’s most valuable brand, the Company’s portfolio includes 14 billion dollar brands, including Diet Coke®, Fanta®, Sprite®, Coca-Cola Zero®, vitaminwater, Powerade®, Minute Maid®, Simply®, and Georgia® Coffee. Globally, we are the No. | provider of sparkling beverages, juices and juice drinks, and ready-to-drink teas and coffees.

business and quality objectives with consistent metrics to monitor performance; integrating preventive actions as a management tool, including more rigorous demands when planning new product and service introductions; incorporating Hazard Analysis Critical Control Points (HACCP) programs throughout our system; and defining problem-solving methodologies and tools to drive continuous product safety and quality advances and enhancements. Consistency and reliability are critical to product safety and quality and to meeting global regulatory requirements and company standards. The global nature of our business requires that the Coca-Cola system has the highest standards and processes for ensuring two key e offer more than 800 low- and no-calorie deliverables—product safety and consistent quality—from products,and we continue to build our innovation our concentrate production to our bottling and product pipeline to meet consumers’ needs for enjoyment, delivery. Whether consumers purchase our products nutrition, refreshment and hydration. in Atlanta or Adelaide, Mumbai or Mexico City, our The global nature of our business requires that the commitment ensures that our beverages are produced Coca-Cola system has the highest standards and processes to the same level of safety and quality everywhere and for ensuring consistent product safety and quality. Safety every time. remains first and foremost for the company. Delivering Our company exists to refresh the world, inspire the safety and quality our consumers expect requires moments of optimism, create value, and make a positive consistent and flawless implementation, execution and difference everywhere we engage. Live Positively is evaluation of our programs and processes, and a never- our commitment to making a positive difference in the ending focus on the continuous improvement of our world by redesigning the way we work and live so that systems. To that end, The Coca-Cola Management System sustainability is part of everything we do. Sustainability is (TCCMS) is our integrated safety and quality management woven throughout our business model through a number program, designed to ensure that operations system-wide of important efforts: from productivity and efficiency are held to the same high standards for production and enhancements to improvements in water and energy use; distribution. climate protection; sustainable packaging; active, healthy TCCMS is backed by a network of food safety and living initiatives, projects and programs; workplace rights; quality professionals,supported in a top-down approach by and community development programs. all leadership throughout the Coca-Cola system. It guides For more information about The Coca-Cola Company, our product safety and quality by integrating and aligning please visit www.thecoca-colacompany.com.

JUNE 2010 | FOOD PROTECTION TRENDS 351 O Gold Sustaining Member Profile

ince our first bag of flour was sold in 1867, ConAgra C Foods has grown from a small Nebraska company into one of America’s largest food companies. Today Con- Pek Agra Foods is one of North America’s leading packaged food companies, with a strong presence in consumer grocery as well as restaurant and foodservice establishments. ConAgra nourishes the lives of its consumers, customers, and employ- ees by providing trusted, brand-name food and quality in- gredients, while fostering a workplace that grows talented people and values inclusion. We work every day to find a better way—to make meal time convenient, to help schools provide nutritious meals for students, to improve the com- munities in which we operate, and more.

dustry, including such innovations as Ultragrain whole wheat flour and Sustagrain barley; and Gilroy Foods and Flavors, both a leading indus- trial seasoning and flavor supplier and a leading supplier of vegetables, garlic, onions, and cap- sicum ingredients, including vegetable innova- tions such as Controlled-Moisture Fire-Roasted Grilled Vegetables and GardenFrost Purees. ConAgra Foods is proud to be a Gold Sustaining Member of IAFP and we are dedicated to the safety, quality, and wholesomeness of our products.We are committed to the highest possible standards of food safety throughout onAgra Foods had net sales of $1! billion in 2008, our operations and are taking demonstrable measures to with 25,000 employees spanning the globe. The that end.This includes the consolidation of responsibility for company is organized into two businesses: existing and future companywide oversight of food safety initiatives and systems into a single leadership position, Consumer Foods, which manufactures and and the formation of a Food Safety Advisory Committee markets many leading branded products to re- of leading independent experts uniquely positioned in tail and foodservice customers in the United the industry to help the company’s efforts in this area. States and internationally. Among our popular ConAgra’s mission is simple: One company. One goal. consumer brands are Healthy Choice, Chef Bo- Making the food you love. yardee, Banquet, Hunt’s, Hebrew National, PAM, For more information on ConAgra Foods, please visit Egg Beaters, Orville Redenbacher’s, and Slim our Web site at www.conagrafoods.com. Jim. Commercial Foods, which manufactures and sells a variety of specialty products to food- service and commercial customers worldwide. Major brands include Lamb Weston, a leading producer of quality frozen potato products and top supplier to foodservice chains and distribu- tors worldwide; ConAgra Mills, a top provider of premium, multi-use flour with the broadest portfolio of whole grain ingredients in the in-

352 FOOD PROTECTION TRENDS | JUNE 2010 Gold Sustaining Member Profile

Leading the Way in Food Safety Science

ast, accurate results are critical for delivering safer food QU POND products for consumers and more profitable growth for food companies. That’s why, at DuPont Qualicon, our food safety science is focused on continually developing state-of-the-art tech- nologies that are faster and more accurate. In fact, for more than a decade, we have been revolutionizing food safety.

Delivering Innovations Year after Year While we're proud to have been a part of food safety history, we're always looking ahead to provide the next breakthrough in food safety science — with technological advances and new assays that make food testing faster, more accurate and more convenient. One example is the BAX® System Real-time PCRAssay for Vibrio. This automated rapid method utilizes probe-based chemistry to detect three species of Vibrio — V. cholerae, V. parahaemolyticus and V. vulnificus — in the same sample, with results in less than 24 hours. Our most recent innovation is the BAX® System real-time PCR assay for detecting E. coli O157:H7 with uPont Qualicon was the first company to ap- same day results. Developed in collaboration with the 1)» PCR technology to food testing with rapid, USDA Agricultural Research Service, this highly accurate DNA-based assays for Salmonella, E. coli 0157:H7 assay detects all known E. coli O157:H7, including rough and Listeria monocytogenes. Our use of automated PCR strains. AOAC Research Institute has certified the test as a processing with tableted rather than liquid reagents creat- Performance Tested™ method for detecting E. coliO157:H7 ed a dramatic increase in speed and consistency — helping in real-world sample sizes of raw ground beef, beef trim, to usher in a new era of easy-to-use testing methodology. lettuce and spinach. With cutting-edge technology, we are developing Meeting a Global Need increasingly faster, more sensitive tests for pathogens and For years, leading food companies and government spoilage organisms. From sophisticated analytical platforms testing labs around the world have relied on the genetics- to soluble packets of enrichment media, DuPont Qualicon is based BAX® System to quickly and accurately detect a company you can trust to deliver the technology innovati- pathogens such as Salmonella, E. coli 0157:H7, Listeria spp., ons you need to reduce risk, react to issues quickly and Listeria monocytogenes, Campylobacter, Staphylococcus aureus ultimately deliver the safest food possible to consumers. and more. The USDA Food Safety and Inspection Service For additional information, contact DuPont Qualicon, has adopted the BAX® System for meat and poultry test- ESL Bldg 400, PO. Box 80400, Wilmington, DE 19803, ing, and government testing agencies in Canada, Brazil, Phone: 800.863.6842 or 302.695.5300, Qualicon.com China, Japan, Russia and other parts of the world have validated the BAX® System as an approved testing method to help protect their food supply and their citizens. The BAX® System has been certified by independent Campylobacter ~© *. E. coli 0157:H7 ans authorities such as AOAC and the French Association of E. sakazakii ‘ Listeria =: Normalization (AFNOR).What’s more, the BAX® System L. monocytogenes has been included in the newly launched Emergency Response Salmonella Staphylococcus aureus Validation (ERV) program of the AOAC Research Institute, A Vibrio a program designed to respond immediately to emerging *“.-% Yeast and Mold food contamination crises.

JUNE 2010 | FOOD PROTECTION TRENDS 353 Gold Sustaining Member Profile

R ased in St. Paul, Minnesota, Ecolab is the leading global Cc ‘ AB provider of cleaning, food safety and health protection products and services. Around the world, it operates directly in 70 countries, employing more than 26,000 associates, and reaching customers in 100 other countries through distributors, licensees and export operations.

ounded in 1923, Ecolab serves customers in a vides custom-designed programs to meet the individual variety of markets, including foodservice, hospitality, needs of food and beverage processing plants, as well healthcare, and food and beverage processing as foodservice and food retail businesses. The emphasis industries, helping them to achieve cleaner, safer and is On sanitation, structural concerns within a facility, healthier environments. Ecolab uses an integrated systems and preventative exclusion services for pests in every approach to food safety and brand protection issues. aspect of the food production process. Innovative solutions such as automated product dispensing Once the food supply reaches foodservice vendors, systems, specialized solid detergents, and EPA-registered Ecolab offers numerous high-quality, patented product sanitizers combine with Ecolab’s promise of service solutions to help prevent many of the leading causes of excellence to provide customers with uncompromised foodborne illnesses. These include products to improve employee hygiene practices and sanitize the kitchen cleanliness and operational efficiency in any market. equipment used to prepare or serve food, as well as high- At the start of the food chain, Ecolab associates performance detergents and cleansers to sanitize every provide customers with premium cleaning and sanitation surface within a facility. In fact, Ecolab personnel hygiene products, programs, and expertise in food production programs provide comprehensive, worker-focused hygiene environments. Ecolab also provides complete udder systems including hand cleaners and sanitizers, doorway health, hoof management, and fly control programs for sanitizing systems for food processors, state-of-the-art, dairy production facilities. no-touch dispensers, and employee training. Reducing pathogens and other microbial counts on Finally, Ecolab provides a comprehensive intervention food surfaces in the processing stage, meanwhile,improves program that focuses on compliance. Ecolab’s quality the quality and shelf life of food products such as meat, assurance food safety management program helps poultry, seafood, fruits and vegetables. These patented customers establish a routine program of self-inspection, food surface treatments are effective solutions for provide comprehensive employee training, and conduct minimizing microbial contamination during processing. periodic independent audits to help identify areas in need Contamination at any point in a food processing of improvement. It also brings Ecolab’s commitment to its operation can shut down plant operations, costing customers full circle. customers time and money. Therefore, Ecolab also pro- For more information visit www.ecolab.com.

354 FOOD PROTECTION TRENDS | JUNE 2010 O Gold Sustaining Member Profile

ince 1906, Kellogg Company has been committed to delivering high-quality, wholesome, and great-tast- Uolloggs ing food to consumers around the world. Today, this mission of our founder, W.K. Kellogg, remains a guiding principal for our company. The year 2010 would have marked Mr. Kellogg's 150th birthday, and we are proud to continue furthering his legacy of building a stronger business while also serving the needs of our consumers, employees, society, and the environment.

s part of our continued efforts to build a stronger Looking ahead, Kellogg also recognizes the importance Awe we maintain an unwavering focus on the of ensuring an adequate supply of food for the world’s ong-term health of our business by delivering growing population. This requires the efficient use of sustainable, dependable growth. Kellogg products are increasingly scarce natural resources. Since 2005, we have now manufactured in 18 countries and marketed in 180 decreased our energy use, greenhouse gas emissions, and countries around the world.And with 2009 sales of nearly water use per metric tonne of food produced by 5.7, 8.9 $13 billion, we are the world’s leading producer of cereal and 7.4 percent, respectively, and decreased total waste and a leading producer of convenience foods, including sent to landfill by 41.5 percent per metric tonne of food cookies, crackers, toaster pastries, cereal bars, fruit- produced. Important to this progress is our focus on flavored snacks, frozen waffles, and veggie foods. transportation-related energy use and CO, emissions. Kellogg products are designed to meet a wide range For example, we have decreased by 40 percent per-case of consumer preferences, tastes and needs. Consumers fuel in our U.S.-operated truck fleet by designing more worldwide have come to enjoy a variety of Kellogg brands efficient routes, restricting idling time, and other efforts. including Kellogg’s®, Keebler®, Pop-Tarts®, Eggo®, Cheez-It®, We also recently increased the amount of product on each truck to reduce miles and save fuel. In addition, Kellogg All-Bran®, Mini-Wheats®, Nutri-Grain®, Rice Krispies®, has worked with contract carriers to reduce diesel fuel Special K®, Chips Deluxe®, Famous Amos®, Sandies®, Austin®, consumption by 39 percent compared to 2005, or 10.9 Club®, Murray®, Kashi®, Bear Naked®, Morningstar Farm®, million gallons per year. Gardenburger®, and Stretch Island?. In addition to our environmental stewardship Our company is ona continuous journey to strengthen initiatives, social responsibility has played a key role in the nutrition profile of our foods without sacrificing taste our company’s heritage. We remain committed to or quality. We recently reformulated several of our most investing in our communities and assisting those in need. popular cereals — Kellogg’s Froot Loops®, Kellogg’s Corn Pops®, As part of this commitment, in June 2009, Kellogg made Kellogg’s Rice Krispies®, Kellogg’s Cocoa Krispies® and Kellogg's the unprecedented donation of an entire day’s worth of Apple Jacks® — to reduce the sugar and sodium content. U.S. cereal production — 55 million servings — to Feeding We're also adding fiber to many of our most popular America, the nation’s largest hunger-relief organization. cereals, and by the end of 2010, the majority of Kellogg’s* Kellogg also supports the development and promotion of ready-to-eat cereals in the United States and Canada will school-based breakfast programs in the U.S.,and sponsors be at least a good source of fiber. breakfast clubs ina number of countries where government- In addition to our nutrition efforts, the quality and sponsored breakfast programs do not exist — which serve safety of our foods are, and have always been, our highest millions of morning meals to young people every year. priority. We have long believed that prevention is the key To learn more about Kellogg Company’s efforts in the to food safety, so that potential sources of contamination marketplace, workplace, environment, and communities are identified and properly addressed before they become where we operate, we invite you to read our Corporate actual food safety problems. Kellogg has extensive systems Responsibility Report at www.kelloggcompany.com/CR. and processes in place to ensure that our products meet For additional information on Kellogg Company, visit our strict food safety standards. www.kelloggcompany.com.

JUNE 2010 | FOOD PROTECTION TRENDS 355 O Gold Sustaining Member Profile

e he combination of Kraft Foods and Cadbury creates a global powerhouse in snacks, confectionery and “kraft foods quick meals. make today delicious

ith annual revenues of approximately $50 duct platforms. Every day, more than 2,000 employees in billion, the combined company is the world’s Research, Development & Quality help invent delicious second largest food company, making foods that meet consumers’ needs and lifestyles. One of delicious products for billions of consumers in more our core values is to inspire trust, and our highest prior- than 160 countries. The combined company’s portfolio ity is the safety and quality of our products. Kraft Foods includes || iconic brands with revenues exceeding $1 bil- is a leader in food safety, including how we work with our lion — Oreo, Nabisco and LU biscuits; Milka and Cadbury suppliers to ensure we meet regulatory requirements and chocolates; Trident gums; Jacobs and Maxwell House the highest standards. Our team also uses consumer data coffees; Philadelphia cream cheeses; Kraft cheeses, to continuously improve our products’ quality and taste dinners and dressings; and Oscar Mayer meats. Another to be truly delicious. 70+ brands generate annual revenues of more than $100 Kraft Foods (www.kraftfoodscompany.com; NYSE: million. KFT) is a member of the Dow Jones Industrial Average, Innovation is a primary ingredient of our success Standard & Poor’s 500, Dow Jones Sustainability Index as we reinvent our iconic brands and create new pro- and Ethibel Sustainability Index.

356 FOOD PROTECTION TRENDS | JUNE 2010 O Gold Sustaining Member Profile

ife Technologies Corporation is a global biotechnol- ogy tools company dedicated to improving the human condition. Created by the combination of Invitrogen Corporation and Applied Biosystems Inc., our technologies” systems, consumables and services enable researchers to accelerate scientific exploration, driving to discover- ies and developments that make life even better. The company’s technologies advance science by extending the reach of scientists in academic, pharmaceutical, and clini- cal laboratories, and through applications such as forensics, animal health, and food and environmental testing.With sales of more than $3.3 billion in 2009, Life Technologies employs approximately 9,000 people, serves 75,000 customers in 160 countries, and possesses a rapidly growing intellectual property estate of approximately 3,900 patents and exclu- sive licenses.

testing market. The Applied Biosystems Food Pathogen Detection System uses real-time PCR and TaqMan” assays to identify pathogens at the molecular level, enabling quick and accurate detection of contaminants in materials ranging from environmental samples to food and finished products. The Applied Biosystems Food Pathogen Detection System is a complete testing solution, including sample prep, assays, instruments and software — all designed to work together. Life Technologies offers the most comprehensive global technical service and support organization available. The company’s field application specialists are experienced in quality and safety testing in environmental, food and ife Technologies is committed to protecting and _ finished product applications,and provide expert assistance [eevee human health by providing innovations to to customers in their laboratories, over the phone, and help ensure the quality and safety of foods. Through online. its Applied Biosystems line of molecular biology systems, For more information on how weare makinga difference, Life Technologies is the leading provider of real-time please visit ourWeb site at http://wwwlifetechnologies.com. PCR systems and was the co-inventor of the 5’ nuclease ~— Follow Life Technologies on Twitter@LIFECorporation assay, a PCR analysis technique using TaqMan® products for and on Facebook. For more information on the Applied measuring gene expression. The company has leveraged —_ Biosystems Food Pathogen Detection System, please visit its assay design, sequencing and bioinformatics expertise www.appliedbiosystems.com/foodsafety. to develop highly specific assays for the food pathogen

JUNE 2010 | FOOD PROTECTION TRENDS 357 O Gold Sustaining Member Profile

aple Leaf Foods is Canada’s largest meat, meals, and EWS bakery company with three of the top Canadian retail brands as well as leading market positions in North American frozen par-baked bread and in the U.K. through our specialty bakery business. With sales of $5.2 billion in 2009, the company employs 23,500 people world- wide and operates more than 90 facilities across North America and the United Kingdom.

aple Leaf Foods operates three core bus- by-products into value-added products such as animal feeds inesses: and amino-acid supplements, and is a significant producer of clean-burning commercial biofuels. Our Meat Products Group comprises leading Food safety is our top strategic priority across our Canadian retail brands in fresh and prepared meats.Product meats and bakery facilities.In keeping with our commitment lines include packaged meats; ready-to-cook and ready-to-serve to becoming a global leader in food safety, we are moving meal products; and value-added fresh pork, poultry, and turkey. further ahead with the implementation of our three-year We market these products primarily in Canada, the U.S., food safety strategy. Our plan not only encompasses every Mexico, and Japan. aspect of our food production, but also sets global standards The NorthAmerican and U.K. operations of Maple of excellence for ourselves and our suppliers. In 2009, we completed a food safety audit of all our food production Leaf’s Bakery Products Group also have leading brands plants, invested $12.5 million in food safety enhancements and market shares. The fresh bakery business produces and trained people across our prepared meats plants in our nutritious fresh bakery products such as whole wheat, new food safety protocols. We also held our first annual organic and multi-grain breads, rolls, and artisan breads. Food Safety Symposium, which included presentations from We also own Olivieri Foods, Canada’s largest maker—and industry, government, and scientific experts on global best leading brand—of fresh pasta and sauce products.The frozen practices in Listeria, established our Food Safety Advisory bakery business is a major North American producer and Council and continued to achieve GFSI certification at our distributor of frozen unbaked, par-baked, and fully-baked frozen bakery operations. bread products for retail and foodservice customers. Our Driving higher levels of growth through innovation is U.K. operation is one of Europe's leading specialty bakeries, one of our core objectives,and we have launched important producing bagels, croissants, in-store bakery products, and initiatives to accelerate this growth, including opening our snacks. ThinkFOOD! Centre in early 2009.As the foremost food Our Agribusiness Group provides raw material and innovation centre in Canada, the facility is designed to drive essential services to Maple Leaf’s fresh and prepared meats collaboration between our product development teams facilities. This includes raising hogs to provide approximately and our customers. 20% of our fresh pork processing requirements. Maple For more information on Maple Leaf Foods, visit www. Leaf is also one of Canada’s largest recyclers of animal mapleleaf.com.

358 FOOD PROTECTION TRENDS | JUNE 2010 O Gold Sustaining Member Profile

eR ith annual revenues of nearly $60 billion and more Si Se than 275,000 employees worldwide, PepsiCo’s people are united by our unique commitment to sustainable growth, called “Performance with Purpose.” In MG recognition of its continued sustainability efforts, PepsiCo was named for the third time to the Dow Jones Sustain- PERFORMANCE ability World Index (DJSI World) and for the fourth time witH PORPOSE to the Dow Jones Sustainability North America Index (DJSI uman ¢ Environment ¢ Talent North America) in 2009. For more information, please visit www.pepsico.com.

he safety and integrity of our products is our sin- PepsiCo is committed to providing safe, wholesome gle highest priority. It’s our duty as a responsible products and protecting equity in our brands, trademarks company. People buy our brands because they and goodwill. PepsiCo products meet a broad variety of know they can count on consistent quality — every time. needs and preference — from fun-for-you treats to healthy We follow very rigorous standards of safety and quality. eats. The company has stated, as part of its Performance Our policies ensure strict adherence to all applicable reg- with Purpose vision, that it is committed to delivering ulations and legislation. solid financial performance while focusing its efforts in the At every level of PepsiCo, we take great care to en- areas of Human Sustainability (its products and the com- sure that the highest standards are met in our manufac- munities it serves), Environmental Sustainability, and Talent turing processes. We strive for excellence because our Sustainability (attracting and retaining the best qualified consumers expect and deserve nothing less. The PepsiCo and most committed workforce). Product Integrity Council provides strategic and technical For more information on PepsiCo, please visit our guidance on product integrity. Web site at www.pepsico.com.

JUNE 2010 | FOOD PROTECTION TRENDS 359 O Gold Sustaining Member Profile

GS is the world’s leading inspection, verification, testing and certification company. SGS is recognized as the global benchmark for quality and integrity. With over 59,000 employees, SGS operates a network of about |,000 offices and laboratories around the world. Partnering with SGS allows customers to mitigate risks in safety and quality of their final product and regulatory compliance.

Testing Services — SGS tests product safety, quality and performance against various health, safety and regulatory standards. SGS operates state-of-the-art laboratories on or close to the customer’s premises. We continue to invest in world-class testing capabilities. Our network of laboratories and capabilities are now structured to optimize cross lab synergies, to create specialized competence centers, to share best practices, and to develop new testing methods for client and network benefit. Certification and Audit Services — SGS certifies that products, systems, or services meet the requirements of standards set by governments (e.g.,U.S. FDA Seafood HACCP), standard owners P ‘he protection of brand image and development (e.g., BRC, SOF, IFS, Dutch HACCP, FSSC 22000, of brand loyalty is of primary importance to food Global Gap and others), or by SGS customers growers, producers, processors, and retailers. including GMP and HACCP-based standards. Without effective supply chain management relating to SGS also develops and certifies its own standards food safety and quality systems, a company is at risk of including Animal Welfare, C-TPAT and Corporate producing defective and contaminated products which Social Responsibility. can lead to food scares, poisoning outbreaks, damaging Consulting & Technical Support Services — SGS product recalls, huge legal costs, and loss of both public is a leading provider of Private Label Programs image and market share. for U.S. and international retailers. We develop Customers can maximize their returns by ensuring testing protocols for all major food categories. that risks and uncertainties are addressed by SGS’s talented We offer Seed Services, Laboratory Research, professionals who understand their needs for safety and Fertility Management, and Specialty Test- quality across: ing. SGS provides comprehensive _ training Primary Production workshops on various topics including food hygiene, GMP and HACCP food safety and Packing and Processing quality management systems, and food safety Transportation and Shipping standards. Distribution and Storage Retail and Food Service North American Resources Based on consultative meetings with your team, SGS SGS has an established network of microbiological adapts the following core services to meet your needs in and chemical, food and agri-product testing labs, GMP/ North America and around the world: HACCP and GFSI auditors, inspectors, training centers, * — Inspection Services — SGS inspects and verifies and key account managers. Our professionals are the quantity, weight, and quality of traded actively involved in local [AFP chapters, and are leading spokespersons for the food safety industry including goods. Inspection typically takes place at the FDA Seafood Certification, Fresh Produce, and Private manufacturer’s/processor’s premises, at the time Label Programs. of loading, or at the destination during discharge/ For more information, visit www.foodsafety.sgs.com off-loading. or call 973.575.5252.

360 FOOD PROTECTION TRENDS | JUNE 2010 O Gold Sustaining Member Profile

% © oday as part of Institut Mérieux, Silliker is the leading q i Li Kx = & internationally-accredited food testing and consulting Food Safety & Quality Solutions network, with over 45 locations in 16 countries. CEO and President Philippe Sans leads the company in its quest to provide the most comprehensive solutions to help guarantee product quality and safety, protect individual brands, and reduce the risk of financial loss for suppliers, manufacturers, retailers, and food service companies.

reliable test results. Our laboratories have specific internal quality requirements and performance programs in place to further assure the competency of our testing ser- vices. Auditing. With years of experience in al- most every food industry environment and segment of the food chain, Silliker auditors can help retailers, distributors, and food- service companies identify potential risks in their safety programs and adhere to industry and regulatory standards. Consulting. Highly knowledgeable and skilled Silliker consultants provide compa- nies with professional, expert services to improve quality assurance programs, reduce ur services include: the risk of product recalls, and find practical, workable solutions to science-based prob- Laboratory Services. Utilizing state-of- lems. the art technologies and the latest validated Education and Training. Silliker public methods, Silliker microbiologists and chem- short courses, training videos, online learn- ists can handle routine and complex analyti- ing programs, customized training programs, cal requests with fast, accurate and respon- and learning management solutions provide sive service.At the core of our expertise, we upper management and line workers with offer a unique range of microbiology services multi-level tools to put recognized food to help companies solve issues throughout safety principles into immediate action. the food chain. Our services include analy- Research. From shelf life and challenge ses for spoilage/process indicator organisms studies to microbial identifications, the Sil- and pathogens. Serving various sectors of the liker Food Science Center provides a host supplement, food, and feed industries, we of- of expert studies to help companies assure fer a broad spectrum of chemistry services product safety and quality. ranging from nutrient analyses to contami- For its abundant contributions to food science, nant testing. All Silliker laboratories meet or Silliker has been the recipient of numerous industry exceed ISO 17025, an international standard honors including the International Association for Food that assures testing laboratories maintain a Protection’s Black Pearl Award. well-defined quality system and the neces- To learn more about the Silliker international sary technical competencies to generate network, please log on to www.silliker.com.

JUNE 2010 | FOOD PROTECTION TRENDS 361 O Gold Sustaining Member Profile

M Foods is a global, full-service privately held com- pany with the expertise to source and supply food 7) products worldwide.

B y maintaining a strong network of solid worldwide each of our processors several times each year and carry contacts, VLM’s highly-skilled and knowledgeable second-party audits. Our QC team undergoes continuous staff offers buyers and suppliers access to an in- professional development with various accredited auditing depth understanding of global markets and cultures, strict firms. VLM collaborates with our vendors in training compliance with food safety regulations, key transporta- opportunities on food safety hygiene and GMPs.We invest in tion information, and financing insight. monitoring equipment,such as X-ray machines on vegetable VLM Foods has two general business lines: the export packing lines used in our suppliers’ facilities. of meat and poultry products from North America to In addition, we also have a testing monitoring program overseas markets and global trading of frozen processed for pesticides, microbiology, heavy metals, melamine, and fruits and vegetables. Based in Montreal,Canada,VLM also has allergens at third-party laboratories. These measures not operations in China and Australia.VLM Australasia is tasked only complement our suppliers’ testing methods but also with marketing processed fruits and vegetables in Australia provide VLM an unparalleled advantage in our food safety but also inter-Asian business.VLM China is fundamentally a program. Samples are collected both by our suppliers and procurement and quality control company. Our strategy in China has been to engage in close by our inspectors on their routine visits. partnership with our suppliers. Thanks to an experienced As a responsible trade chain stakeholder, VLM team of purchasing agents, QCs and logistics specialists, participates in private sector and government initiated VLM China ensures tight supervision and control over the trade-chain security programs. We are members of the quality and safety of the food products we deliver to our InternationalAssociation for Food Protection (IAFP) and the customers. Our quality control inspectors travel all year Chinese Inspection QuarantineAssociation (CIQA),as well long through various facilities to supervise the production as numerous trade associationsAs part of our commitment from pre-planting to final packaging. to food protection, we’ve attended and sponsored the We work exclusively with proven facilities that are International Food Safety Summit held in Beijing, China for certified by accredited international auditors.We also audit the past three years.

362 FOOD PROTECTION TRENDS | JUNE 2010 NEW MEMBERS

AUSTRALIA GERMANY Aida Gomez Sanchez Universidad De Las Americas Jill Anderson Ron Wacker Cholula, Puebla Silliker CLF GmgH Blackburn Friedrichsdorf NEW ZEALAND

Robert C. Dawson Steve Flint Foodsafe Risk Management Pty. Ltd. HUNGARY Massey University Collum Beach, Queensland Csaba Nemeth Palmerston North, Manawatu Corvinus University of Budapest AUSTRIA Budapest John Mills AgResearch Ltd. Luciano Luvison Hamilton Sadia GmbH IRAN Vienna Hamed Ahari SOUTH KOREA Nano Technical Co. Sang Ho Ho Choi BELGIUM Tehran Seoul National University Jan Welberg Seoul Cargill IRELAND Mechelen Jea-Hee Jeong Orla Condell Chung-Ang University UCD, Belfield Anseong-Si, Gyeonggi-Do CANADA Dublin Anthony Govender Kim JuHui Maple Leaf Foods Shane P. Cooney Kyung Hee University Port Perry, Ontario University College Dublin Seoul Dublin Visvalingam Jeyachchandran Bo-Yeon Kim University of Manitoba MEXICO Chung-Ang University Winnipeg, Manitoba Ansung-Si Raul Avila-Sosa Sophie Roy Benemerita Universidad, Autonoma Hyun Suk Kim Universite Laval De Puebla Dongguk University Quebec Puebla Seoul Claudia Solis-Rivera Dulce Avila-Vega Joon Kim University of Guelph Universidad Autonoma De Queretaro Samsung Everland Guelph, Ontario Queretaro Yongin-si, Gyeonggi-do

John M. Wendell Ma. De La Luz Galvan-Ramirez Grand River Foods Min-Ju Kim Universidad De Guadalajara Cambridge, Ontario Chung-Ang University Guadalajara, Jalisco Anseong-Si, Gyeonggi-Do

CHINA Rebecca Garcia-Garcia Sang-Won Kim Universidad De Las Americas Dongguk University Xianming Shi Cholula, Puebla Seoul Shanghai Jiao Tong University Shanghai Rafael C. Marfil Sun-Young Kim Sinerfil, S.A. de C.V. Konkuk University DENMARK Tlalnepantla Seoul

Annemarie Gunvig J]. Jesus Padilla-Frausto Byung-Jin Na Danish Meat Research Institute Universidad Autonama De Queretato Chung-Ang University Roskilde Queretaro Ansung

JUNE 2010 | FOOD PROTECTION TRENDS 363 NEW MEMBERS U

DELAWARE Rena M. Pierami SPAIN Silliker, Inc. Rachel L. Freeman Homewood Rosa Aznar SDIX University of Valencia Newark Balasubramanyam Puli Burjasot National Center for Food Safety and Technology Estrella E. Néufiez-Delicado FLORIDA Summit-Argo Universidad Catdlica San Antonio Sonia Magana de Murcia University of South Florida IOWA Murcia Tampa Ross W. Jabaay Burke Corporation Sarah M. Schlemmer Nevada SWITZERLAND University of South Florida Helen Huber Tampa Brittany Porter Vetsuisse Faculty University of Zurich lowa State University Institute for Food Safety & Hygiene GEORGIA Ames Zurich Dan Anderson KANSAS The Coca Cola Co. TAIWAN Atlanta Yousef Alsaadi Kansas State University Tsung-Yu Tsai Dina Austin-Scott Manhattan Fu Jen Catholic University The Steritech Group, Inc. Xingzhuang City, Taipei Marietta LOUISIANA

Troy R. Jones Genevieve Edwards UNITED ARAB TFIS Louisiana State University EMIRATES Statesboro Baton Rouge

Muhammad lhsanullah Qamar Bryan L. Miller MASSACHUSETTS Rotana Hotel Management Wayne Farms LLC Corporation, Ltd. Oakwood Brian Campbell Dubai Hans Kissle LLC ILLINOIS Haverhill UNITED STATES Mike Burness MICHIGAN Chiquita Brands International Jeffrey R. Pakulski Franklin Park CALIFORNIA Champion Foods New Boston Eduardo Gutiérrez-Rodriguez Nancy L. Kuna University of California-Davis Silliker, Inc. MINNESOTA Davis Homewood Jason J. Boeck Rebecca Hepworth Chong Ma General Mills, Inc. H) Heinz Illinois Institute of Technology Minneapolis San Diego Chicago Pierre P. Frumholtz Cargill Animal Nutrition Stephanie Jensen Jim 1. Mann Hopkins University of California-Davis Handwashing for Life Davis Libertyville MISSOURI

Thomas B. Williams Shantala Pamarthi Kurt Wiese California Dairies, Inc. Illinois Institute of Technology Nestle Purina Pet Care Visalia Summit-Argo St. Louis

364 FOOD PROTECTION TRENDS | JUNE 2010 NEW a aa MEMBERS « Jf é At "

NEBRASKA NORTH CAROLINA Scott Semko Berk Packing Co. Inc. Penny L. Mack Dianne M. Harvell Reading ConAgra Foods New Hanover Co. Health Dept. Omaha Wilmington TEXAS Soo Hwan Suh Paul McBride North Carolina State University PerriA. Kittles ConAgra Foods Raleigh City of Coppell Omaha Coppell OHIO Paul P. Nielsen Abigail McCulloch Melanie Lewis Ivey Wimmer’s Meat Products Texas Tech University West Point The Ohio State University Wooster Lubbock

NEW HAMPSHIRE Kaedra Wetzel VIRGINIA The Ohio State University Michael A. Taylor Tallmadge Bradford W. Hildabrand University of New Hampshire North Atlantic Veterinary Command Durham OREGON Clifton

NEW JERSEY Janeen M. Butterfield Teresa B. Hileman Tillamook Country Smoker Altria Client Service Phillip S. Saunders Bay City MARS Snackfood US Richmond Hackettstown PENNSYLVANIA WASHINGTON James E. Seiple, Jr. Timothy Bartrand Robert D. Cox Pinnacle Foods Group LLC Clancy Environmental Consultants BON DENTE Cherry Hill Bala Cynwyd Lynden Fenyun Liu NEW YORK Penn State University WISCONSIN University Park John J. Churey Regina Whitemarsh Cornell University Mei Lok University of Wisconsin-Madison Geneva Pennsylvania State University Madison University Park Allison Jeffrey-Guy Calico Cottage, Inc. Sudarsan Mukhopadhyay Amityville Microbial Food Safety Group, ARS-USDA Wyndmoor

NEW SILVER SUSTAINING MEMBER

Rich Products Corporation Adam C. Borger Buffalo, NY

JUNE 2010 | FOOD PROTECTION TRENDS 365 WHAT'S HAPPENING# i heels. ae

3-A SSI Introduces New tion. A general overview of Associations Recognized Knowledge Center Video the TPV inspection required for Long Commitment to Resources for 3-A Symbol authoriza- Consumer Food Safety tion is also presented. Education -A Sanitary Standards, Inc. Trust But Verify: The 3 (3-A SSI) announces a major TPV Inspection for 3-A even associations were recog- expansion of its on-line tech- Symbol Authorization C= for more than 10 years nical resources with the opening (53:44)—This presenta- of participation and $2.5 mil- of a revamped Knowledge Center tion takes you from start to lion in cumulative contributions to and new video resources. The new finish in the Third Party Ver- the nonprofit US Partnership for Knowledge Center offers a broad ification (TPV) inspection. Food Safety Education (the Partner- and comprehensive array of re- While this demonstration ship) at the 2010 Food Safety Edu- sources on hygienic design, 3-A Sani- covers a sample centrifu- cation Conference. tary Standards and 3-A Accepted gal pump, the inspection The associations honored are Practices, the 3-A Symbol program process is similar for other the American Egg Board (AEB), and related licensing requirements. types of equipment covered American Dietetic Association The new video gallery includes by a 3-A Sanitary Standard. (ADA), Food Marketing Institute five titles which are available for Maintaining 3-A Symbol (FMI) Foundation, National Chicken download at no charge. The new Integrity: Reporting Al- video titles and approximate run Council (NCC), National Pork leged Non-conformance Board (NPB), National Turkey Fed- times include: (10:37)—This is a short eration (NTF) and Produce Market- * More Than Just a but important review of ing Association (PMA). Symbol:The 3-A Story how issues of alleged non- “The enduring commitment (10:38)—This is a great in- conformance of 3-A Sym- of these organizations, together troduction to the organiza- bol authorization should be tion 3-A Sanitary Standards, handled. While the over- with the federal government and Inc. and the 3-A Symbol sight for conformance rests consumer advocates, has enabled licensing program. with the licensee, other the Partnership to teach millions of Essentials of Sanitary parties can and should help Americans of all ages the essential Design: The 3-A Format watch for products in pos- measures to keep their food safe,” and Style Manual (2:12: sible non-conformance to said Shelley Feist, executive direc- 50)—For those seeking an protect the integrity of the tor of the Partnership. “They made in-depth understanding of 3-A Symbol. it possible for the Partnership to sanitary design criteria, this The video resources include develop and launch FightBAC!®, Be is a comprehensive review links to other relevant resources on Food Safe and other free programs of the elements common the 3-A SSI Web site and outlines of for public health and nutrition edu- to 3-A Sanitary Standards the presentation material contained cators.” and 3-A Accepted Pract- in the video, all free of charge. The The Partnership has developed ices. new video resources were designed several education campaigns, includ- The Certified Confor- as high-value, user-friendly tools to ing: FightBAC! © — teaches the four mance Evaluator and introduce all interested parties to core safe food-handling practices: the TPV Inspection the ‘value of 3-A’, from understand- Clean hands and surfaces often; Sep- Overview (9:10)—This ing the fundamentals of hygienic arate to avoid cross-contamination; short video offers a good design to the details of a typical TPV Cook food to safe internal tem- primer to the require- inspection, which is required for peratures as measured with a food ments for the credential authorization to use and display the thermometer; and Chill — refrigerate ‘Certified Conformance 3-A Symbol. foods promptly. More information is Evaluator’ required for an The new Knowledge Center available at www.fightbac.org. independent professional is available on the 3-A SSI Web site Be Food Safe — developed by to conduct a Third Party at Www.3-a.org or go directly to the Partnership to involve retailers Verification (TPV) inspec- www.3-a.org/resource/index.html. in consumer food safety education.

366 FOOD PROTECTION TRENDS | JUNE 2010 WHAT'S HAPPENING IN F JOD SAFETY

The program complements USDA's Each year, NSF solicits nomina- established in 1975 to help develop Be Food Safe campaign. tions from throughout the food the physical and social infrastructure Additional campaigns and mate- safety community and convenes an needed to grow the cities of Jubail rials were developed around topics independent panel of food safety and Yanbu. As part of this mission, including safe produce handling, experts from academia, industry and the Royal Commission designed a holiday food safety (www.holiday- the regulatory community to select program to ensure food safety among foodsafety.org) and recall basics the winners. Nominations are evalu- the workforce and for residents. The (www.recallbasics.org) for consum- ated on creativity, innovation, design Commission was able to spur an ers. These campaigns include con- and the contributions made to the increase in public health and food safety sumer resources such as brochures, advancement of food safety. This awareness throughout the community graphics, fact sheets, newsletters and year, six individuals or organizations by implementing a Hazard Analysis Critical Control Points (HACCP) food multimedia presentations. will be recognized in the categories safety management system. The Partnership works closely of outstanding innovation in:“Train- ing,’ “Equipment Design,” “System Innovation in System Im- to develop and disseminate cam- Improvement,” and “Education.” provement, Southern Nevada paigns with its contributing part- The 2010 Food Safety Lead- Health District. ners and federal liaisons at the U.S. ership Award Winners: Prior to 1999, Nevada was one Department of Agriculture (USDA), of || states in the nation that had a U.S. Food and Drug Administration Innovation in Training, Cali- Hepatitis A incidence rate of more (FDA) and the Centers for Disease fornia Strawberry Commission than two times the national average. Control and Prevention (CDC). Food Safety Team. After developing one of the Hepatitis A is most commonly trans- In a statement before food first commodity-specific food safety mitted through contaminated food safety educators, Ms. Feist noted guidelines, the California Straw- or drinking water.At its peak in 1997, the “exceptional, long-term com- berry Commission (CSC), a state more than 4,500 cases were reported mitment and investment in preven- government agency that represents in Clark County. tive health education” made by the growers, shippers and processors of Innovation in Education, food industry associations. AEB, FMI, California strawberries conducted William Marler, Managing Part- NCC and PMA have participated an industry-wide food safety risk ner, Marler Clark, LLP, PS. consistently as contributing partners assessment to review the entire For over |7 years, foodborne in each of the 14 years since the production chain throughout the illness attorney Bill Marler has helped Partnership was founded in 1997. state. This assessment identified key thousands of people suffering from Trade associations, public inter- areas of potential food safety risk. serious disabilities caused by food- est, consumer and scientific organi- They then updated the CSC Food borne illness. Using the power of zations with direct involvement in Safety Program using best practices information, Mr. Marler devotes his securing, maintaining and promoting from the produce industry and pro- time and effort to keeping awareness viding effective food safety training a safe and secure food supply for high by way of the Internet, media, programs and instructional materials. consumers are invited to participate public appearances and newsletters. The end result was a new program in the Partnership as contributing Innovation in Education, called “Food Safety Practices for Catherine H. Strohbehn, Ph.D. members. Strawberry Harvest Workers.” RD, CP-FS, Hotel, Restaurant, and Innovation in Equipment Institution Management (HRIM) NSF International 2010 Food Design, FoodSafe Team, Intra- Extension Specialist and Adjunct Safety Leadership Award lox. Associate Professor, lowa State Winners In the past four decades, Intralox University. SF International recipients has grown from a small conveyor belt manufacturer to a global pro- Throughout the last decade, Dr. of the 2010 Food Safety Catherine Strohbehn has conducted Leadership Awards rece- vider of conveying solutions. During this time, the company has devel- educational outreach efforts on the ived their awards at the 2010 Food oped a worldwide reputation for topics of food safety, food safety Safety Summit in Washington, D.C. ethical and responsible business systems and human resources. Among NSF created the Food Safety practices. her many accomplishments on the Leadership Awards (FSLA) program Innovation in System Im- local, national, and international front to encourage the development of provement, Royal Commission is the SafeFood® food safety program. innovative technologies and learning for Jubail and Yanbu. This year’s awardees were se- programs that advance food safety The Royal Commission for lected by a distinguished panel of food efforts. Jubail and Yanbu in Saudi Arabia was safety experts.

JUNE 2010 | FOOD PROTECTION TRENDS 367 WHATS HAPPENING IN FOOD SAFETY

The 2010 Food Safety Lead- by Benjamin England, a 17 year ment action. FDA clearly believes ership Award Expert Panel of FDA veteran with over 20 years of the consumer is influenced by Jurors: practical FDA labeling compliance nutrient content claims on food and Mary M.Adolf, MS, RD, Former experience, believes that this is the beverage labels, which is good for President and Chief Operating beginning of a major effort to stop food and beverage companies. But, Officer of the National Restaurant imported foods, imported beverages, in FDA’s view, with influence comes Association Educational Foundation. and imported dietary supplements responsibility. John Farquharson, Founder in their tracks before they are able The agency is also taking issue and former President of the Inter- to reach US consumers. with improper or missing percent- national Food Safety Council. “The easiest violation for FDA age juice claims, which leave the Lee-Ann Jaykus, President-Elect, to find is a labeling violation,” says consumer with a false impression International Association for Food England at FDAlmports.com. “FDA that a juice blend with added flavor Protection. does not have to test the product is a 100% juice. Not unsurprisingly, Ernest M. Julian, Ph.D., Chief of to find the problem. The inspector FDA found illegal and fraudulent the Office of Food Protection for just looks at the label,” he continued. disease and drug claims on a number the Rhode Island Department of Food labeling, beverage labeling and of food labels and labeling (includ- Health. dietary supplement labeling require- ing product labels and product Web Don Schaffner, Ph.D., Exten- ments can be highly technical, as sites). What might be more sur- sion Specialist in Food Science and several dozen domestic and foreign prising is FDA finding these claims Professor at Rutgers University. food and beverage manufacturers in places industry is not used to Ewen C. D. Todd, Ph.D., Director learned. FDA looking — advertising and of the Food Safety Policy Center and FDA recently issued more than internet marketing materials. Professor at National Food Safety 15 “Warning Letters” to major food & Toxicology Center for Michigan and beverage manufacturers on Wet-vacuum Sampling State University. February 22, 2010 and an additional, David M. Theno, Ph.D., CEO, System from Microbial-Vac such as Dreyers Grand Ice Cream, Gray Dog Partners, Inc. Foods Con- Systems, Inc. Receives Letter Inc., Gorton’s, Inc., Schwan’s Con- sulting Business. Former Senior Vice sumer Brands, Beech-nut, Spectrum of No Objection from USDA/ President of Quality and Logistics Organic Products, Inc., Nestle, Inc., FSIS for Jack in the Box Inc. Sunsweet Growers, POM Wonderful, Ronald S. Klein, Program he USDA/FSIS has issued a Pompeiian, Inc., and Diamond Food, Manager, Food Safety and Sanitation, Letter of No Objection to Alaska Department of Environmen- Inc. Microbial-Vac Systems, Inc. tal Conservation. FDA seems particularly focused (MSI) for the use of their wet-vac- Jim Mann, Founder of The Hand- upon food labels that bear false or uum microbial sampling system in washing Leadership Forum® and misleading claims about fat content USDA inspected facilities. This sam- creator of Handwashing For Life®. in foods, which are a type of nutri- pling device will improve the safety ent content claims. These content of our food by collecting a better claims dominated FDA’s warning FDA Cracks Down on sample for pathogenic detection. letters, including allegations that well- MSI is the manufacturer of a Labeling Violations known food and beverage makers wet-vacuum sampling device (the ommissioner Margaret and distributors were improperly M-Vac) that has been demonstrated Hamburg has announced a using words such as “light”, “choles- to be a robust alternative to the major and broad initiative to terol free,’ “plus” and “good source” current gold-standard method of increase FDA enforcement against in food labels without meeting the excision on beef trim and other illegal claims on food labeling, includ- strict regulatory criteria that apply meat surfaces. In addition to meat ing unauthorized Nutrient Content to such claims. surfaces, the M-Vac has also shown Claims, health claims, and all drug In a bit more nuanced move, sampling superiority over spong- and disease claims. FDA attacked “antioxidant” claims ing and swabbing techniques on FDA is also committed anew to for food ingredients and nutrients. environmental and product surfaces. cracking down on technical viola- FDA's position is that an “antioxi- A better sample leads to greater tions on both the front of package dant” claim amounts to an implied detection of pathogens before they labeling and on nutrition facts panels. nutrient content claim. Apparently get into the food supply. FDAlmports.com, LLC, a US-based the agency is prepared to back up According to Jared Bradley, FDA consulting practice owned its position by threatening enforce- president and CEO of MSI, “The

368 FOOD PROTECTION TRENDS | JUNE 2010 WHAT'S HAPP

M-Vac collects a more representa- and execution, integrated market- director since December |, 2009. tive microbial sample from any ing effectiveness, existing product He will also continue as a member environmental surface, making it and services integration and client of the Board of Directors for IFPTI. the best collection method on the relationship building. Mr. Wojtala joined IFPTI after market. It also collects bacteria “Pam brings a breadth of a 26-year career with the State of off product surfaces, including beef experience that will be tremen- Michigan. In his most recent position trim, which allows for an extremely dously helpful to FMI as we create as deputy director of the food dairy effective, more efficient, and non- and develop new business oppor- division with the Michigan Depart- destructive product sample for meat tunities for the organization,” said ment of Agriculture, he managed packers and other food processors.” FMI President and Chief Executive the food protection programs in The excision method for Officer Leslie G. Sarasin. “Our goal Michigan and was responsible for is to enhance the value proposition sampling beef trim has long been liaison with lawmakers on legislative FMI presents to its members and to considered the most effective. The issues. Mr. Wojtala is also the recent assist them in meeting the needs of validations conducted with the past president of the Association of their customers. Pam will play an M-Vac have demonstrated that it is Food and Drug Officials (AFDO), an not statistically different from exci- integral role as part of our strategic international non-profit organiza- plan.” sion in collecting bacteria, even at tion recognized as a leading voice in Ms. Stegeman joins FMI extremely low levels of contamina- shaping the regulatory playing field from the Pet Industry Joint Advi- tion. The M-Vac is easy to use and of the future. He is also a current sory Council where she served as will increase consistency of surface lead instructor with the National president. She also served in various area per sample and repeatability Center for Biomedical Research and between users. Mr. Bradley stated, roles during her eight years at the Grocery Manufacturers Association, Training, Academy of Counter-Ter- “The M-Vac will now give beef rorist Education at Louisiana State packers and processors another including vice president, supply chain and technology. University. approach by which they can sample Prior to government service, beef trim in an equally effective, yet Previously, she served as vice president of marketing at U.S. Office Mr. Wojtala worked as a micro- more efficient manner.” In addition Products Company; senior market- biologist in Detroit. He is a long- to the improvements in the plant, ing manager, new products market- standing member of the Institute of the M-Vac sample will also improve ing and global business development Food Technologists and a delegate lab processes. It collects a cleaner, for Colgate-Palmolive Corporation; to the Conference on Food Protec- easier sample to process and it and management positions at Sprint tion. Mr. Wojtala received the FDA requires much less enrichment Corporation and The Procter & Commissioner's Special Citation for media than excision samples. It Gamble Company. his role in investigating an out- also eliminates the need to dispose Ms. Stegeman earned a BA from break of Hepatitis A among school of excised meat samples due to its Hamilton College and an MBA from children from the consumption of liquid collection. Cornell University’s Johnson Gradu- strawberries and also for managing ate School of Management. She has the response to the Power Blackout FMI Names Pamela Stegeman also participated in the executive of 2003 that occurred in the NE Vice President of Business education program at the University United States. He has worked with Planning and Development of Virginia’s Darden Graduate School Michigan's apple industry in efforts to implement safe cider production he Food Marketing Institute of Business Administration. practices and with the Michigan (FMI) is pleased to announce food processing industry on process the appointment of Pamela Gerald Wojtala Named water discharge issues. Mr. Wojtala Stegeman to the newly created Executive Director of the recently coordinated a multi-agency, position of vice president, business International Food Protection four-state effort to assess food planning and development. Training Institute Ms. Stegeman will be respon- safety transportation practices and he International Food Pro- sible for leading, developing and response. integrating the value creation, tection Training Institute Mr. Wojtala holds a degree in revenue generation, new busi- (IFPT1) announced that microbiology from Eastern Michi- ness and community development Gerald Wojtala was named exe- gan University and graduate work activities for FMI. She will focus on cutive director. Mr. Wojtala has in food science at Wayne State business development, sales planning served as IFPTI’s acting executive University.

JUNE 2010 | FOOD PROTECTION TRENDS 369 INDUSTRY PRODUCTS

upload programs from the PC to the AFNOR Certification, has demon- instrument to save hands-on time. strated equivalent results between Assay formulas can include the RapidChek SELECT Salmonella qualitative or quantitative assays, system and the ISO standardized outlier elimination, transformation, method. and standard curve construction The general conditions under (cubic, point to point, spline and 4 which this mark is granted meet all parameter curve fits), using factors of the requirements of European and floating cut-off. regulation (EC) 2073/2005 relating Biochrom Ltd. to the microbiological criteria ap- +44.0.1223.42781 | plicable to foodstuffs, thereby giving Cambridge, United Kingdom it European recognition. Biochrom Ltd. www.biochrom.co.uk The RapidChek® SELECT sys- tem is an easy, accurate, flexible, and Multichannel Microplate SDIX Food Pathogen Test rapid food pathogen detection tech- Reader with UV Capability Gains Third-party Validation for nology. It combines the simplicity of from Biochrom Ltd. European Markets lateral flow test strips with SDIX’s or speed and flexibility in a proprietary, patented phage-based trategic Diagnostics Inc., now Microplate Reader, the Biochrom enrichment and immuno-detection doing business as SDIX, has Asys Expert Plus range of instru- announced its RapidChek® SELECT™ tools to significantly enhance both specificity and sensitivity of test- ments fits the bill. Multichannel Salmonella test system has received ing and enable improved pathogen optics deliver rapid analysis times AFNOR VALIDATION certification covering the range 340-800 nm. as an alternative method for detect- detection. This instrument enables Life ing Salmonella within 24 hours from Tim Lawruk, SDIX food safety Science researchers to run a variety various samples — including meat, marketing manager said, “Improving of different microplate assays includ- seafood, vegetables, eggs, dairy, feed, productivity and accuracy of tests is ing “UV assays” such as the mea- and environmental. a major goal for effective global food surement of changes in the absor- This validation enables Euro- testing. This certification and the bance of NADH at 340 nm. pean customers who are required AFNOR mark demonstrate SDIX’s The Expert Plus can be used to follow ISO testing methods to commitment to provide the global with flat, round and v-bottomed confidently use RapidChek SELECT food market with superior, complete plates. Four shaking modes ensures Salmonella, thereby benefiting from pathogen testing solutions that complete mixing of solutions, allows its ability to rapidly and accurately provide rapid and accurate results. cells to stay in suspension, homoge- detect this dangerous food patho- This study represents independent, nizes colored solutions and provides gen. empirical data and validation to sup- an equal, stable liquid meniscus in all The AFNOR VALIDATION pro- port these benefits for our custom- wells. cess is an internationally recognized ers as they continue their efforts These stand-alone microplate European third party certification to provide safe food to European readers can store up to 120 meth- that validates alternative food testing consumers.” ods, and the results of up to 100 methods according to the EN ISO Colin LeGood, SDIX manager plates. Control Plus Software en- 16140 protocol. The AFNOR VALI- of distribution and business devel- ables the user to download results DATION mark certifies that a multi- opment for Europe and Asia Pacific to an external PC for data storage, phase validation study, by approved said, “SDIX’s investment in obtaining manipulation and printing, or to expert laboratories approved for the AFNOR VALIDATION demon-

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.

370 FOOD PROTECTION TRENDS | JUNE 2010 INDUSTRY PRODUCTS

strates Our commitment to serving The MicroSEQ Salmonella spp. “We expect the AOAC valida- the international food pathogen Detection Kit has been validated by tion of our MicroSEQ Salmonella testing markets. This certification the AOAC Research Institute for spp. Detection Kit will give food again highlights the technical capa- use with || different food sample industry professionals great confi- bilities of the RapidChek SELECT types, and for both high and low- dence in the results of molecular Salmonella system which SDIX can throughput testing workflows. tests for the presence of this bac- translate into financial advantages This validation meets the stringent terium in food samples,” said Brian for the food industry.” pathogen detection requirements of Kim, general manager, Applied Mole- SDIX many companies and testing organi- cular Testing for Life Technologies. 302.456.6789 zations responsible for safeguarding “Utilizing this kit along with our Newark, DE food supplies. AOAC Research Institute validated www.sdix.com “The safety of our food supply kit for detection of Listeria monocyto- has become an increasingly impor- genes will help government agencies Life Technologies Kit Receives tant issue, and food companies and and industry professionals to ensure Industry Validation for Detec- food testing organizations are seek- that food supplies are protected tion of Salmonella ing validated tools and methods to from these harmful pathogens.” help protect public health,” said Dr. Life Technologies Corporation be Technologies Corporation has Sharon Brunelle, a technical consul- 760.603.7200 announced that its Applied Bio- tant, AOAC Research Institute. “Life Carlsbad, CA systems MicroSEQ® Salmonella spp. Technologies has demonstrated that www.lifetechnologies.com Detection Kit has been validated by the MicroSEQ Salmonella spp. Det- the AOAC Research Institute for ection Kit performs as well or bet- detection of the bacteria Salmo- ter than the ISO reference method nella. This validation from one of for a variety of foods, earning Perfor- the world’s leading food industry mance Tested Methods™ certification standards organizations is expected from the AOAC Research Institute.” to enable more effective monitor- The MicroSEQ Salmonella spp. ing of the food supply for Salmonella Detection Kit is part of a complete contamination and help ensure food pathogen detection workflow based safety. on proven Applied Biosystems tech- Salmonella is one of the most nology, and optimized for use with common causes of foodborne illness, the Applied Biosystems 7500 Fast according to the U.S. Centers for Real-Time PCR System. The rapid Disease Control and Prevention. The pathogen detection workflow re- bacterium can contaminate a wide quires only small amounts of sample variety of foods including meats, to ensure detection of Salmonella poultry, dairy products, eggs, fruits in less than 18 hours, as compared Teledyne Tekmar and vegetables, even during and to several days with conventional after processing steps. Examples of Teledyne Tekmar Introduces methods. It includes options for low foods contaminated in wide-spread and high-throughput sample prepa- New Waters-only Autosampler outbreaks of Salmonella include pea- Instrument nut butter, and more recently black ration and streamlined data analysis software. Use of the kit is simplified pepper used in salami and Italian Saree Tekmar has introduced sausage. This most recent Salmonella by a recent innovation that com- a new analytical instrument bines fast real-time PCR-based mo- outbreak sickened hundreds in the to the market, the AQUATek 100 United States and prompted a recall lecular technology in a lyophilized Waters-only Autosampler. The of over |.2 million pounds of ready- — or dried — format that reduces the AQUATek 100 is a purge and trap handling of samples, and the chances to-eat salami earlier this year. autosampler that automates the of contamination.

JUNE 2010 | FOOD PROTECTION TRENDS 371 sample preparation steps for the These features are standard on the analysis of liquid samples utilizing AQUATek 100 and offer customers a fixed volume sample loop filled greater capabilities. The AQUATek using a pressurization gas. Two 100 is an example of Teledyne independent volume programmable Tekmar’s continuing focus on new internal standards are then added innovation as well as producing to the sample and the entire aliquot instruments that provide customers is transferred to the Purge and Trap with solutions for productivity and for compound concentration and margin enhancement. subsequent separation and detection Teledyne Tekmar is a leader using a GC/GC-MS quantification in the design and manufacturing Mettler Toledo system. of analytical instrumentation This instrument replaces for the laboratory. Tekmar Mettler Toledo Secure our very successful AQUATek 70 provides productivity-enhancing Standard Preparation Autosampler that was released instrumentation and solutions to with One Click” Weighing several years ago. “The AQUATek a number of industries including 100 brings to market the latest Solutions Environmental (drinking water engineering enhancements that have ettler Toledo introduces One and wastewater), Pharmaceutical, been employed in our newer sample Food and Beverage, Forensics and Click™ Weighing Solutions preparation lines,” said Thomas powered by LabX. These solutions Toxicology, Petrochemical, and Hartlein, product line manager. “In are complete product bundles Polymers/Plastics. addition, newer materials in the consisting of an Excellence XP/XS The company’s world-renowned field of inertness and advanced Balance, corresponding accessories Volatile Organic Compound (VOC) intelligent software controls have and the new LabX 2010 software. product line includes systems been incorporated. These features One Click™ Standard Preparation for Gas Chromatography (GC) combiied with greater vial capacity offers fast, secure and easy standard Sample Introduction, High- and increased sample handling speed and sample preparation with full Throughput Purge and Trap sample will offer our customers greater user guidance on the balance. flexibility and increased throughput concentration, Static and Dynamic Users are guided through the to help their production needs all Headspace analysis, and Sample standard preparation procedure while maintaining a low cost of Automation. with instructions on the balance ownership,” added Mr. Hartlein. Teledyne Tekmar’s line of Total touchscreen. The user only needs While this autosampler may be Organic Carbon (TOC) and Total to input the sample ID and respond considered a replacement for the Nitrogen (TN) Analyzers provides to the commands on the balance. current waters-only autosampler, unparalleled accuracy, precision, The One Click™ Weighing Solution several new productivity enhancing throughput and robustness for performs all calculations and docu- features have been added. The water samples varying in quality mentation automatically and hence AQUATek offers 30% more sample from semiconductor-grade to the time to prepare a standard capacity than the previous model. municipal wastewater. All of solution is reduced from around Auto blanking allows customers to the company’s pharmaceutical 15 minutes to less than four. use more vial positions for actual instruments have available 21 To start the application, the samples rather than required CFR Part || software tools for user simply presses the One Click™ quality control, since blanks can compliance needs, as well as shortcut on the balance touch- be generated from the built in validation documentation, services screen. The comprehensive guidance water reservoir. The standard vial and training. ensures the SOP is followed exactly. cooling system allows samples to Teledyne Tekmar Flask labels can be printed auto- be chilled to 10°C prior to analysis 800.874.2004 matically as part of the procedure should the customer require this Mason, OH and ensures that no essential infor- protocol for method compliance. www.tekmar.com mation is omitted. All data is saved

372 FOOD PROTECTION TRENDS | JUNE 2010 INDUSTRY PROD

to ensure full traceability and results samples. The plastic cup allows for can be printed automatically at the the secure transport, addition of end in a personalized report to fulfill pre-enrichment broth, incubation, documentation requirements. subculture, and eventual disposal (by The first One Click™ Weighing autoclaving) of samples in a single Solutions focus on common weigh- container. ing procedures performed every day Egg-associated salmonellosis in many laboratories. In addition to is an important worldwide public Standard and Sample Preparation, health concern, and monitoring LabX 2010 contains methods for Salmonella contamination at the Loss on Drying and Sieve Analysis. farm level is an important step in resolving this potential public health All methods are started with a One Hoefer, Inc. Click™ shortcut on the instrument problem. The bacterium, Salmonella Enteritidis (SE), can infect the ova- and benefit from the increased Hoefer, Inc. Has Introduced ries of healthy hens and contaminate process security provided by LabX a New Mini Centrifuge their eggs before the hard shell has 2010. The complete solution can be he new mini centrifuge unit formed. SE can grow undetected in- tailored to meet individual process is compact, easy-to-use and side perfectly normal-appearing eggs, requirements e.g., selection of the designed to meet the wide range and result in illness when these raw correct balance. LabX 2010 has built of applications found in research. or undercooked eggs (or associated The Hoefer Mini Centrifuge in design tools to allow customi- egg products) are consumed. zation of the library methods or comes complete with two rotors—a To reduce the risks of Salmo- 6 place rotor for 1.5 ml tubes and development of new methods. nella contamination in livestock a PCR Strip rotor. Adapters are Mettler Toledo shelters, many government agencies included to allow the 6 place rotor 614.438.4511 and members of the egg industry to also accommodate 0.5 or 0.4 mi Columbus, OH have taken steps to decrease the po- tubes. The small footprint requires www.mt.com tential for SE outbreaks. Farm-based less than six inches of bench space. environmental monitoring for SE is At 6000 rpm/2000 g, the Hoefer EnviroBootie™, Simplified required as part of the egg safety Mini Centrifuge is perfect for quickly Salmonella Recovery from program developed by the FDA. spinning down samples, micro-gel filtration applications and micro-vol- Hardy Diagnostics The program was implemented to prevent SE from contaminating eggs ume biological fluid centrifugation. ardy Diagnostics, an ISO certi- on the farm, thereby reducing the The fast acceleration and braking fied biomedical firm, is pleased risk of human illness of outbreaks make it perfect for these quick spins. The Hoefer Mini Centrifuge to announce the release of Enviro- associated with contaminated eggs. automatically shuts off when the lid Bootie”, a sterile, pre-moistened Environmental testing is also used is opened but there is also an on/ fabric bootie that is hydrated with in facilities that have been implicated double-strength skim milk broth off switch as well so the iid can be in USDA tracebacks from foodborne closed without starting the unit. used for the recovery of Salmonella SE outbreaks in an effort to control The Hoefer Mini Centrifuge is CE spp. from the environment. The the spread of this bacterium. marked. EnviroBootie™ worn by the tech- Hardy Diagnostics Hoefer, Inc. nician, while walking through the 800.266.2222 800.227.4750 hen house, allows for the easy yet Santa Maria, CA Holliston, MA effective collection of environmental www.HardyDiagnostics.com www.Hoeferinc.com

JUNE 2010 | FOOD PROTECTION TRENDS 373 lvan Parkin Lecture

Improving Food Safety from Farm to Table: Fostering Prevention and Building Partnerships

MICHAEL R. TAYLOR Deputy Commissioner for Foods U.S. Food and Drug Administration Washington, D.C. At the Opening Session Sunday, August 1 6:00 p.m. - 7:30 p.m.

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 dev- elop 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 pro- fessor 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.

374 FOOD PROTECTION TRENDS | JUNE 2010 John H. Silliker Lecture Understanding Foodborne Microorganisms, A Matter of Perspective

ROBERT L. BUCHANAN, PH.D. Director and Professor, Center for Food Safety and Security Systems College of Agriculture and Natural Resources University of Maryland College Park, Maryland Wednesday, August 4 4:00 p.m. - 4:45 p.m.

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 exten- sive experience in predictive microbiology, quantitat- ive 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.

JUNE 2010 | FOOD PROTECTION TRENDS 375 Contribute to the a Silent Auction!

AUGUST 1-4, 2010 ANNUAL MEETING

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 e 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

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

376 FOOD PROTECTION TRENDS | JUNE 2010 [AFP 2010

2010 ANAHEIM, CA Preliminary Program

AUGUST 1-4, 2010 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 — Improving Food Safety from Farm to Choices Table: Fostering Prevention and Building Partnerships, Michael Food Packaging Technology: Opportunities and Challenges R. Taylor, Deputy Commissioner for Foods, U.S. Food and Drug That Enhance Food Safety Administration, Washington, D.C. Non-0157:H7 E. coli: An Increasing International Concern Global Product Safety Harmonization: Exploring the MONDAY, AUGUST 2 Comparative Differences of International Policies Poster Session Technical Sessions Antimicrobials Sanitation Seafood Epidemiology « Produce Risk Assessment Communication e Meat and Poultry Novel Laboratory Methods Outreach and Education Beverages and Water Dairy and Other Afternoon Food Commodities Symposia Morning e Tie Emergence of Non-culture Diagnostics and Their Impact Symposia on Global Foodborne Disease Surveillance ¢ Data Deluge, Interacting Players, and Complex Networks Way before the Fork: Impact of Pre-harvest Management in Food Sciences - Computational Tools to Tackle Food-related Programs and Supply Chain Influences on the Control of Shiga Complexities Toxin-producing E. coli Contamination in Beef Global Water Shortages: Their Impact on Water Safety Food and Food Environment Test Considerations in View of and Quality Changing Regulations Microbiological Environmental Testing and Validation: Human Noroviruses: Attribution, Transmission, and Control Leading Edge Issues for Low-moisture Foods Advances in Detection Technologies to Address Food Safety Human Pathogens Associated with Edible Plants and Food Defense Needs Government, Academic, and Industry Collaborations to Advance the Development and Use of Microbiological Risk Technical Sessions Assessments e« Produce and Communication Outreach and Education Converging Industry Initiatives on Traceability e Risk Assessment and Epidemiology Ripple or Tsunami? Riding the Regulatory Wave to Safer Bottled Water and Water Beverages WEDNESDAY, AUGUST 4 Roundtable e« Research Needs a Roundtable: Retail and Foodservice Food Poster Session Safety e Produce ¢ Meat and Poultry Technical Session Morning e Applied Laboratory and Novel Laboratory Methods Symposia Afternoon Global Issues and Impact of Gluten Allergy and Celiac Disease Symposia Foodborne Disease Outbreak Update ¢ Buy Local? Addressing the Safety Issues Behind Green Food Food Safety in Developing Countries Trends Setting the Science-based Agenda for Co-management e Less Recognized and Presumptive Pathogens: What Now, of Watershed Quality and Produce Safety What Next? A Practical Approach to Risk Communication: Engaging What’s Been Keeping You Up at Night? Selected Unanswered Stakeholders and the Public Food Safety Questions Maintaining Consumer and Market Continuity during Animal ‘Ingredient’ is a Ten-letter Word for Financial Disaster Disease Outbreaks Good Agricultural Practices and the Small Scale Producer: What’s Really Going on Out There? Afternoon e Flour Food Safety: The Changing Landscape E. coli 0157:H7 Symposia Technical Sessions e Bacterial Toxins: A Past or an Emerging Issue for Food e Pathogens, Sanitation and Seafood and Beverage Safety? e Antimicrobials and Microbial Food Spoilage WHO’s Epidemiological Approach to Estimating Foodborne Diseases — WHO FERG TUESDAY, AUGUST 3 Tools for Predictive Microbiology and Microbial Risk Assess- ment Poster Session Issues in the Production and Manufacture of Nuts and Nut- containing Products: Nuts to You e Applied Laboratory Methods ¢ General Microbiology e Risk Benefit Analysis of Food Production and Consumption e Microbial Food Spoilage e Pathogens e New Definitions in Imported Seafood Safety ¢ Non-microbial Food Safety ¢ Food Toxicology Morning 4:00 p.m. — 4:45 p.m John H. Silliker Lecture — Understanding Foodborne Micro- Symposia organisms, A Matter of Perspective, Robert L. Buchanan, Ph.D., e Risk-based Design of Thermally Processed Foods — Director and Professor, Center for Food Safety and Security Systems, A Look into the Future University of Maryland, College Park, MD

JUNE 2010 | FOOD PROTECTION TRENDS 377 Activities

AUGUST 1-6, 2010 ANNUAL MEETING

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. Sponsored by DNV WELCOME RECEPTION 5:00 p.m. - 6:30 p.m. BUSINESS MEETING 12:15 p.m. - 1:00 p.m.

EXHIBIT HALL RECEPTION SUNDAY, AUGUST 1 5:00 p.m. - 6:00 p.m. Sponsored by 3M Food Safety COMMITTEE MEETINGS 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) JOHN H. SILLIKER LECTURE 4:30 p.m. - 5:30 p.m. 4:00 p.m. - 4:45 p.m. AWARDS RECEPTION AND BANQUET OPENING SESSION AND IVAN PARKIN LECTURE 6:00 p.m. - 9:30 p.m. 6:00 p.m. - 7:30 p.m. IAFP JOB FAIR 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. TOURS 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.

Saturday, July 31 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 [AFP Foundation.

378 FOOD PROTECTION TRENDS | JUNE 2010 General Information

AUGUST 1-4, 2010 , ANNUAL MEETING

REGISTER ONLINE EVENING EVENTS

Register online at Sunday, Aug. 1 Opening Session 6:00 p.m. REGISTRATION Cheese and Wine Reception 7:30 p.m. Register to attend the world’s leading food safety conference. Full Registration includes: Monday, Aug. 2 * Program Book Symposia Exhibit Hall Reception « Welcome Reception Roundtables e Ivan Parkin Lecture Exhibit Hall Admittance Tuesday, Aug. 3 e Cheese and Wine Reception Exhibit Hall Lunch (Mon. & Tues.) Exhibit Hall Reception Technical Sessions Exhibit Hall Reception (Mon. & Tues.) Poster Presentations John H. Silliker Lecture Awards Banquet Wednesday, Aug. 4 Awards Banquet Reception 6:00 p.m. — 7:00 p.m. GUEST REGISTRATION Awards Banquet 7:00 p.m. 9:30 p.m. Guest registration includes: 1 sana taiaie ‘eli SPECIAL EVENT * Ivan Parkin Lecture ¢ Exhibit Hall Lunch (Mon. & Tues.) Tuesday, Aug. 3 e Cheese and Wine Reception « Exhibit Hall Reception (Mon. & Tues.) NFPA Alumni and Friends Reception at Buca di Beppo Please note that Guest registration applies to those individuals ae. ea am. who are not employed in the food safety arena. EXHIBIT HOURS PRESENTATION HOURS 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 HOTEL INFORMATION Symposia & Technical Sessions 8:30 a.m. — 5:00 p.m. A special rate of $149 per night is available at the Hilton Tuesday, Aug. 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 where the sessions, exhibits and events will be held. Wednesday, Aug. 4 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 by July 16, 2010. No refunds will be made after July 16, 2010 eile Se ULE however, the registration may be transferred to a colleague with Saturday, July 31 written notification. Refunds will be processed after August 9, 2010. Tustin Ranch Golf Club 6:30 a.m. — 2:00 p.m. Event and extra tickets purchased are nonrefundable. Benefiting the IAFP Foundation

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

JUNE 2010 | FOOD PROTECTION TRENDS 379 Workshops

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

WORKSHOP 1 WORKSHOP 2

Characterization and Identification Microbial Challenge Testing of Spoilage-causing Fungi: A Hands-on Workshop for Foods 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

Student rates available, contact Julie at [email protected] for more information.

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.

Laboratory Host: Dr. Anuradha Prakah, Chapman University

Description: 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 requiring 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.

iODICS | 7 . Cultural Methods and Mold Identification Method Demonstrations Including Molecular Tools for Mold Identification Case Studies

ctriictorc: SLIT UCL >. Emilia Rico, BCN Research Laboratories, Inc. Frank Burns, DuPont Qualicon Shawn Johnson, Universal Sanitizers Inc. Dave Pincus, bioMérieux, Inc.

380 FOOD PROTECTION TRENDS | JUNE 2010 Organizers: Julie Castro, Pepsico Mangesh Palekar, Kraft Foods, Inc.

Intended Audience: This course is aimed at microbiologists working in academia or the food and beverage industry who want to gain a better understanding of the types and challenges of fungal contamination in food and beverage products. The main purpose of the workshop is to provide attendees the opportunity to gain hands-on experience and expertise in a live wet lab setting for the identification of industrially significant yeasts and molds.

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

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

Organizer: Don Schaffner, Rutgers, The State University of New Jersey

Intended Audience: Food industry professionals, testing lab personnel and regulators

JUNE 2010 | FOOD PROTECTION TRENDS 381 One of the best conferences of the year... many ideas and useful information taken away. Good combination of regulatory, scientific and best practices. Sharon P. Wood H-E-B San Antonio, Texas

REGISTRATION RATES

REGISTRATION FEES MEMBERS NONMEMBERS Registration S 445 (S$ 495 late) S 665 ($ 715 late) Association Student Member S 80 (S$ 90 late) Not Available Retired Association Member S$ 80 (S$ 90 late) Not Available One Day Registration* 0 Mon. O Tues. O Wed. S$ 240 (S$ 265 late) S$ 370 ($ 395 late) Guest* (Name): = $ 60 (S$ 60 late) S 60 (S$ 60 late) Children 15 & Over* (Names): _ S$ 25 (S 25 late) $ 25 ($ 25 late) Children 14 & Under* (Names): FREE FREE *Awards Banquet not included Additional Awards Banquet Ticket - Wednesday, 8/4 S$ 55 ($ 65 late) $ 55 ($ 65 late) Student Luncheon - Sunday, 8/1 S$ 10 ($ 15 late) ADDITIONAL FEES

FOUNDATION GOLF TOURNAMENT

Tustin Ranch Golf Club - Saturday, 7/31 $ 195 ($ 225 late) $ 195 ($ 225 late)

SPECIAL EVENTS

NFPA Alumni and Friends Reception $ 35 ($ 45 late) $ 35.00 ($ 45 late)

ABSTRACTS

Annual Meeting Abstracts (citable publication to be distributed in Anaheim)

PRE-MEETING WORKSHOPS Workshop 1-Characterization and Identification of Spoilage-causing § 615 ($ 690 late) $ 715 ($ 790 late) Fungi: A Hands-on Workshop Workshop 2-Microbial Challenge Testing for Foods $ 480 ($ 555 late) $ 580 ($ 655 late) Register online at www.foodprotection.org

( PHONE: +1 515.276.3344 s ) FAX: +1 515.276.8655

382 FOOD PROTECTION TRENDS | JUNE 2010 COMING EVENTS

JULY 30-31, [AFP Workshops, Annual Meeting, Syracuse, NY. For Hilton Anaheim, Anaheim, CA. more information, contact Janene 1-2, The Molecular Methods in For more information, go to www. Lucia at 607.255.2892; E-mail: jgg@ Food Microbiology Symposium foodprotection.org. and Workshop Series, Fort Collins, cornell.edu. CO. For more information, con- 21-24, IAFP’s Latin American tact Kendra Nightingale at Kendra. AUGUST Symposium of Food Safety, [email protected] or go Bogota, Colombia. For more infor- to http://ansci.colostate.edu/content/ 1-4, IAFP 2010 Annual Meet- mation, go to www.acta.org.co/ view/808/ | 1 2/. ing, Anaheim Convention Center, Congreso2010%20Ingles.php. 5-8, Society for Applied Micro- Anaheim,CA.For more information, 22-23, Wisconsin Association for biology’s Summer Conference, go to www. foodprotection.org. Brighton, UK. For more information, Food Protection Joint Education call +44 (0)1234 761752 or go to 10-14, HACCP Prerequisite Conference, Holiday Inn, Eau www.sfam.org.uk. Workshop, SpringHill Suites Claire, WI. For more information, go to www.wafp-wi.org. 14-16, NACCHO Annual Meet- Marriott, Sanford, FL. For more * 22-24, Kansas Environmental ing, Marriott Memphis Downtown, information, call 407.290.2754 go Health Association Fall Con- Memphis Cook Convention Center, to www.newslow.com. ference, Great Wolf Lodge, Kansas Memphis, TN. For more information, 18-19, 5th Innovative Foods City, KS. For more information, go go to www.naccho.org. Conference: Higher Valued 17-21, 1FT 2010 Annual Meeting to www.e-keha.org. Foods (FIESTA 2010), Melbourne, and Food Expo, McCormick Place, 22-24, Labelmaster’s 5th Annual Australia. For more information, go Chicago, IL. For more information, Symposium for Dangerous Goods go to www.am-fe.ift.org/cms/. to www.innovativefoods2010.com. Shipping Instructors, Embassy 18-20, FPSA Process Expo 25-26, 2010 BioPro Expo, Cobb Suites Hotel, Chicago, IL. For more - 2010, McCormick Place, Galleria Centre, Atlanta, GA. For information, call 800.621.5808 ext. Chicago, IL. For more information, more information call 800.332.8686 2201 or go to www.airregs.com/ call 703.761.2600 or go www. fpsa. or go to www.tappi.org. conferences. org. 30-Sept. 3, FoodMicro 2010, 22-24, Washington Association 21, Ohio Association for Food Copenhagen, Denmark. For more for Food Protection Annual Protection Affiliate Meeting, information, go to www.foodmicro. Conference, Campbell’s Resort, Youngs Jersey Dairy, Yellow Springs, dk/. Lake Chelan, WA. Contact Stephanie OH. For more information, contact Olmsted at 206.660.4594 or go to Gloria Swick-Brown at 614.466.7760 www.waffp.org. or go to www.ochiofoodprotection. SEPTEMBER 28-29, Arkansas Association for Food Protection Annual org. 9, Georgia Association for Food 24-28, Society for Nutrition Meeting, Tyson Foods, Springdale, Protection Fall Meeting, Rus- Education’s Annual Conference, AR. For more information, contact sell Research Center, Athens, GA. Reno, NV. For more information, go Mike Sostrin at 479.277.8641 or go For more information, contact Pam to www.sne.org. to http://arkafp.org. Metheny at 678.450.3061 ; E-mail: pam. 27, Australian Association for [email protected]. Food Protection Annual Meet- OCTOBER ing, Sebel Albert Park, Melbourne, 9, Quebec Food Protection Australia. This meeting will be held Association Annual Meeting, | 5-6, lowa Association for Food during the Australian Institute of Quebec City, Canada. For more Protection Annual Conference, Quality Inn & Suites, Ames, IA. For Food Science and Technology (AIFST) information, contact Julie Jean at more information, contact Lynn 43rd Annual Convention. For more 418.656.2131 ext. 13849; E-mail: julie. information, contact Sandy Hume at [email protected]. Melchert at 563.599.2394 or E-mail [email protected]. [email protected]. 13-15, International Dairy 7-8, 10th Annual GLOBAL Show, Dallas Convention Center, 28-29, U.S. Food Labeling Work- G.A.P. Conference, London, UK. Dallas, TX. For more information, go shop, Lansing, MI. For more informa- For more information, go to www. tion, contact Mary Anne Verleger at to www.dairyshow.com. summit2010.org. 517.355.8295 or go to www.iflrmsu. 21-23, New York State Assoc- 13-14, Metropolitan Associa- edu/label.html. iation for Food Protection 87th tion for Food Protection Fall

JUNE 2010 | FOOD PROTECTION TRENDS 383 COMING EVENTS

Seminar, Douglass Student Center, For more information, go to www. 10-1 1, China International Food Rutgers University, New Brunswick, ndeha.org. Safety and Quality Conference Nj. For more information, con- & Expo, Shanghai, Longemont Hotel, tact Carol Schwar at cschwar@ NOVEMBER PR.C. For more information, go to co.warren.nj.us or go to www. www.chinafoodsafety.com. metrofoodprotection.org. I-3, PACK Expo International 2010, McCormick Place, Chicago, IL. 17-20, Food Microbiology Sym- For more information, contact Amy DECEMBER posium, River Falls, WI. For more Riemer at 978.475.4441 or go to information, go to www.uwrf.edu/ 9-10, 2nd Food Safety Congress, www.packexpo.com. afs-all/institutes/foodmicro/. Military Museum, Istanbul, Turkey. 6-10, American Public Health 26-28, North Dakota Environ- Organized by the Turkish Food Safety Association Annual Meeting and mental Health Association Association. For more information, go Expo, Denver, CO. For more informa- Annual Conference, Bismarck, ND. to www.ggd.org.tr. tion, go to www.apha.org/meetings/.

[AFP UPCOMING MEETINGS

AUGUST |1-4, 2010 Anaheim, California

JULY 31-AUGUST 3,201! Milwaukee, Wisconsin

JULY 22-25, 2012 Providence, Rhode Island

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JUNE 2010 | FOOD PROTECTION TRENDS 385 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 May 2010

incorporation of Preservatives in Polylactic Acid Films for inactivating Escherichia coll 0157:H7 and Extending Microbiologica! Shelf Life of Strawberry Puree Tony Jin,* Howard Zhang, and Glenn Boyd increased Transcription of the Phosphate-Specific Transport System of Escherichia coli 0157:H7 after Exposure to Sodium Benzoate Faith J. Critzer, Doris H. D'Souza, Arnold M. Saxton, and David A. Golden* Prevalence and Antimicrobial Resistance of Campylobacter jejuni and Campylobacter coll \solated from Cattle between 2002 and 2006 in France Pierre Chatre, Marisa Haenni, Daniéle Meunier, Marie-Anne Botrel, Didier Calavas, and Jean-Yves Madec* Effect of Temperature and Contact Time on Campylobacter jejuni Attachment to, and Probability of Detachment from, Stainless Steel Vu Tuan Nguyen, Mark S. Turner, and Gary A. Dykes* inactivation Rates of Cronobacter spp. and Selected Other Bacterial Strains in Powdered Infant Formulae Stored at Different Temperatures M. C. Kandhai, M. W. Reij,* M. van Schothorst, L. G. M. Gorris, and M. H. Zwietering Pinckoaene Comparison of Virulence of Three Strains of Cronobacter sakazakil in Neonatal CD-1 Mice Arena N. Richardson, Larry R. Beuchat, Sonya Lambert, Denita Williams, and Mary Alice Smith* Virulence Properties and Characterization of Aeromonads Isolated from Foods of Animal Origin and Environmental Sources Nihal Yiicel* and Seda Erdogan ... Molecular and Phenotypic Characterization of Listerla monocytogenes from U.S. Department of Agriculture Food Safety and Inspection Service Surveillance of Ready-to-Eat Foods and Processing Facilities Todd J. Ward,” Peter Evans, Martin Wiedmann, Thomas Usgaard, Sherry E. Roof, Steven G. Stroika, and Kelley Hise .. Diversity of Bacillus Species Isolated from Okpehe, a Traditional Fermented Soup Condiment from Nigeria Folarin A. Oguntoyinbo, Melanie Huch, Gyu-Sung Cho, Ulrich Schillinger, Wilhelm H. Holzapfel, Abiodun !. Sanni, and Charles M. A. P. Franz* “4 Shep see Effect of Phosphate and Meat (Pork) Types on the Germination and Outgrowth of Clostridium perfringens Spores during Abusive Chilling Aikansh Singh, Nageswara Rao Korasapati, Vijay K. Juneja, and Harshavardhan Thippareddi* 5 ; . ; ; : in Vitro Evaluation of the Antimicrobial Activity of Eugenol, Limonene, and Citrus Extract against Bacteria and Yeasts, Representative of the Spoiling Microflora of Fruit Juices Antonio Bevilacqua, Maria Rosaria Corbo, and Milena Sinigaglia* , ay Contemporary Formulation and Distribution Practices for Cold-Filled Acid Products: Australian industry Survey and Modeling of Published Pathogen inactivation Data B. Chapman," K. J. Scurrah, and T. Ross ... investigation of Water Washes Suitable for Very Small Meat Plants To Reduce Pathogens on Beet Surfaces Sally Flowers Yoder, William R. Henning, Edward W. Mills, Stephanie Doores, Nancy Ostiguy, and Catherine N. Cutter* Susceptibility of Meat Starter Cultures to Antimicrobials Used in Food Animals in Canada R. P. Cordeiro, T. Du, M. R. Mulvey, D. O. Krause, and R. A. Holley* Use of Residual Acid Phosphatase Activity in Heat-Processed Atlantic Cod (Gadus morhua) for Estimating Thermal Load D. Skipnes,* S. O. Johnsen, T. Skara, and O. Lekang ...... 0000eee Evaluation of Fungal Burden and Aflatoxin Presence in Packed Medicinal Plants Treated by Gamma Radiation Simone Aquino,* Edlayne Gongalez, Maria Helena Rossi, Juliana Hellmeister de Campos Nogueira, Tatiana Alves dos Reis, and Benedito Corréa Decisive Role of Structure in Food Microbial Colonization and Implications for Predictive Microbiology E. Noriega, A. Laca, and M. Diaz*

Research Notes Maturation and Survival of Cronobacter Biofilms on Silicone, Polycarbonate, and Stainless Steel after UV Light and Ethanol immersion Treatments Seo-Hee Jo, Seung-Bum Baek, Ji-Hyoung Ha, and Sang-Do Ha* Detection of Salmonella in Swine Fecal Samples by Flow-Through immunocapture Ken Katsuda,” Mariko Kohmoto, and Osamu Mikami wis : Characterization of the Properties of Pediococcus parvulus for Probiotic or Protective Culture Use Tina immerstrand, Catherine J. Paul, Anna Rosenquist, Sahar Deraz, Olof B6dk Martensson, Asa Ljungh, Anna Blicher, Rickard Oste, Olle Holst, and Eva Nordberg Karlsson* Relation between Serotype Distribution and Antibiotic Resistance Profiles of Listeria monocytogenes \solated from Ground Turkey Naim Deniz Ayaz and Irfan Erol* Low Occurrence of Clostridium difficile in Fecal Samples of Healthy Calves and Pigs at Slaughter and in Minced Meat in Switzerland €. Hofer, H. Haechler, R. Frei, and R. Stephan* Comparison of Neck Skin Excision and Whole Carcass Rinse Sampling Methods for Microbiological Evaluation of Broiler Carcasses before and after immersion Chilling N. A. Cox," L. J. Richardson, J. A. Cason, R. J. Buhr, Y. Vizzier-Thaxton, D. P. Smith, P. J. Fedorka- — GF. rein L. V. B. Pereira, and M. P. Doyle eres F é Effects of Combined Heat and Acetic Acid on Natural Microfiora Reduction on Cantaloupe Melons Aliyar Fouladkhah and John S. Avens’ North Carolina Hispanic Farmworkers and intestinal Parasitism: A Pilot Study of Prevalence and Health- Related Practices, and Potential Means of Foodborne Transmission Mindi D. Russell, Maria T. Correa, Christine E. Stauber, and Julie A. Kase* : Specified Risk Material and Topographical Distribution of Lymphoreticular Tissue of the Bovine Tongue ec S. Rebmann, M. Kine, H. Gasse, and G. Klein*

General Interest Science, Practice, and Human Errors in Controlling Clostridium botulinum in Heat-Preserved Food in Hermetic Containers Irving J. Pflug’ oa eae

* 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.

386 FOOD PROTECTION TRENDS | JUNE 2010 . BOOKLET ORDER FORM SHIP TO:

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"Visa, Mastercard and Discover: See 3-digit Card ID number on the back of the card after account number. Fo od Prote cil on American Express: See 4-digit, non-embossed number printed above your account number on the face of your card.

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PHONE ww. MAIL WEB SITE aa) a RRL aa ee a8 |) 6200 Aurora Ave., Suite 200W www.foodprotection.org aie eee Des Moines, IA 50322-2864, USA

JUNE 2010 | FOOD PROTECTION TRENDS 387 MEMBERSHIP APPLICATION

Prefix (J Prof. \JDr. Mr IMs.)

First Name _ Last Name

Company Job Title

Mailing Address

Please specify: ‘.}Home ‘J Work

City State or Province

Postal Code/Zip + 4 Country

Telephone # Fax #

E-Mail IAFP occasionally provides Members’ addresses (excluding phone and E-mail) to vendors supplying products and services for the food safety industry. If you prefer NOT to be included in these lists, please check the box.

MEMBERSHIPS US Canada/Mexico International

J IAFP Membership $ 50.00 $ 50.00 $ 50.00 (Member dues are based on a 12-month period and includes the AFP Report) Optional Benefits: -] Food Protection Trends $ 60.00 $ 75.00 $ 90.00 _! Journal of Food Protection $150.00 $170.00 $200.00 -! Journal of Food Protection Online $ 36.00 $ 36.00 $ 36.00 _ All Optional Benefits — BEST VALUE! $200.00 $235.00 $280.00

Student Membership $ 25.00 $ 25.00 $ 25.00 (Full-time student verification required) Optional Benefits: _! Student Membership with FPT $ 30.00 $ 45.00 $ 60.00 1 Student Membership with JFP $ 75.00 $ 95.00 $125.00 | Student Membership with JFP Online $ 18.00 $ 18.00 $ 18.00 _! All Optional Benefits — BEST VALUE! $100.00 $135.00 $180.00

Recognition for your organization and many other benefits. Contact the IAFP office GOLD $5,000.00 for more information on the SILVER $2,500.00 Sustaining Membership Program. SUSTAINING $ 750.00

TOTAL MEMBERSHIP PAYMENT $ (el Check Enclosed (J Visa “YJ Mastercard [J American Express J Discover CREDIT CARD # All prices include shipping and handling Prices effective through August 31, 2010 CARD ID # EXP. DATE SIGNATURE International Association for Visa, Mastercard and Discover: See 3-digit Card ID number on the back of the card after account number. Food Protection.

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PHONE FAX MAIL WEB SITE +1 800.369.6337; +1 515.276.8655 6200 Aurora Ave., Suite 200W www.foodprotection.org aa IPL eo Des Moines, IA 50322-2864, USA

FOOD PROTECTION TRENDS | JUNE 2010 One destination. Global connections.

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