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MAY 2000 - Dairy, Food and Environmental Sanitation 317 ABOUT THE COVER... DAIRY. FOOD AND ENVIRONMENTAL
Photo portrays the beautiful Swan House which hh was built around 1920 and was owned by one
Use of this photo does nol imply endorsement of any product by the International Association for Food
International Association tor O Food Protection
Articles_
Reducing Transmission of Infectious Agents in the Home — Part I: Sources of Infection.330 Michael P. Doyle, Kathryn L Ruqff, Merle Pierson, Winkler Weinberg, Barbara Soule and Barry S. Michaels
Evaluation of the Sanitation Program at a Baking Facility for Production of a Low Acid.338 Fruit-based, Shelf-Stable Product Rebecca A. Illsley, Eric D. Jackson and Joellen M. Feirtag
Thoughts on Today’s Food Safety — In the Dairy Industry.404 Cary Frye
Association News_
Sustaining Members.324 Quotations from Jack.326 Commentar)' from the Executive Director.328 New Members.350
Departments
Updates.352 News.353 Industry Products.357 Advertising Index.397 Coming Events.399
Extras
Reflections from the Past.343 Book Review — Principles of Food Sanitation, Fourth Edition.348 lAFP Secretary Announcement.361 Call for Symposia.362 LAFP Committee Chairpersons, Professional Development Groups, Task Forces, and Support Groups.370 Ivan Parkin Lecture.372 LAFP 87th Annual Meeting Preliminary Program.373 LAFP 87th Annual Meeting Registration Form.391 LAFP 87th Annual Meeting Workshops.392 LAFP 87th Annual Meeting Exhibitors.394 Booklet Order Form.402 Membership Application.403
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.
318 Dairy, Food and Environmental Sanitation - MAY 2000 Ten-minute lessons in food safety that can save your company big $$!
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MAY 2000 - Dairy, Food and Environmentol Sanitation 319 DAIRY. FQOD AND ENVIRONMENTAL nternational Association for Food Protection Sanitallon 6200 Aurora Avenue, Suite 200W A PUBLICATION OF THE INTERNATIONAL ASSOCIATION FOR FOOD PROTECTION Des Moines, lA 50322-2863, USA Phone; 800.369.6337 • 515.276.3344 Dairy, Food and environmental Sanitation (ISSN-1043-3546) is pub¬ Fax: 515.276.8655 lished monthly beginning with the January number by the International Association E-mail: [email protected] for Food Protection, 6200 Aurora Avenue, Suite 200W, Des Moines, Iowa 50322- 2863, USA. Each volume comprises 12 numbers. Printed by Heuss Printing, Inc., Web site: www.foodprotection.org 91 1 N. Second Street, Ames, Iowa 50010, USA. Periodical Postage paid at Des Moines, Iowa 5031 8 and additional entry offices.
DFES JOURNAL STAFF Manuscripts: Correspondence regarding manuscripts should be addressed to David W. Tharp, CAE: Executive Director Donna A. Bahun, Production Editor, International Association for Food Protection. E-mail; [email protected] News Releases, Updates, Coming Events and Cover Photos: Corres¬
Lisa K. Hovey: Managing Editor pondence for these materials should be sent to Donna A. Bahun, Pro¬ duction Editor, International Association for Food Protection. E-mail: [email protected] "Instructions for Authors" may be obtained from our Web site at Danna A. Bahun: Production Editor www.foodprotection.org or from Donna A. Bahun, Production Editor, International E-mail: [email protected] Association for Food Protection.
Pam J. Wanninger: Proofreader Orders for Reprints: All orders should be sent to Dairy, Food and E-mail: [email protected] environmental Sanitation, International Association for Food Protection. Note: Single copies of reprints are not available from this address; address single copy INTERNATIONAL ASSOCIATION FOR reprint requests to principal author.
FOOD PROTECTION STAFF Reprint Permission: Questions regarding permission to reprint any portion David W. Tharp, CAE: Executive Director of Dairy, Food and environmental Sanitation should be addressed to: E-mail: [email protected] Donna A. Bahun, Production Editor, International Association for Food Protection. Business Motters: Correspondence regarding business matters should Lisa K. Hovey: Assistant Director be addressed to lisa K. Hovey, Managing Editor, International Association for E-mail: [email protected] Food Protection.
Donna A. Bahun: Design and Layout Membership Dues: Membership in the Association is available to individuals. E-mail: [email protected] Dues include a 12-month subscription to Dairy, Food and environmental Sanitation at a rate of $85.00 US, $95.00 Canada/Mexico, and $110.00 Julie A. Cattanach: Membership Services International. Dues including Dairy, Food and environmental Sanitation E-mail; [email protected] and the Journal of Food Protection are $ 140.00 US, $ 165.00 Canada/ Lucia Collison: Association Services Mexico, and $210.00 International. Student memberships are available with E-mail: [email protected] verification of student status. Student rates are $42.50 US, $52.50 Canada/ Mexico, and $67.50 International for Dairy, Food and environmental Bev Corron: Public Relations Sanitation, $42.50 US, $57.50 Canada/Mexico, and $87.50 International for E-mail: [email protected] Journal of Food Protection, and $70.00 US, $95.00 Canada/Mexico, and Karla K. Jordan: Order Processing $ 140.00 International for Dairy, Food and environmental Sanitation and Journal of Food Protection. All membership dues include shipping and E-mail: [email protected] handling. No cancellations accepted. Correspondence regarding changes of Didi Sterling Loynachan: Administrative Assistant address and dues must be sent to Julie A. Cattanach, Membership Services, E-mail: [email protected] International Association for Food Protection.
Beth Miller: Accounting Assistant Sustaining Membership: A sustaining membership in the Association is avail¬ E-mail: [email protected] able to companies at a rate of $525.00 per year. For more information, contact Julie A. Cattanach, Membership Services, International Association for Food Pam J. Wanninger: Proofreader Protection. E-mail: [email protected] Subscription Rates: Dairy, Food and environmental Sanitation is Tanya L. Wheeler: Audiovisual Library Coordinator available by subscription for $185.00 US, $195.00 Canada/Mexico, and E-mail: [email protected] $210.00 International. Single issues are available for $24.00 US and $33.00 all other countries. All rotes include shipping and handling. No cancellations Frank E. Zuehike: Senior Accountant accepted. For more information contact Julie A. Cattanach, Membership Services, E-mail: [email protected] International Association for Food Protection.
ADVERTISING Claims: Notice of failure to receive copies must be reported within 30 days David Larson domestic, 90 days outside US. P.O. Box 25 Postmaster: Send address changes to Dairy, Food and environmental Waukee, lA 50263 Sanitation, 6200 Auroro Avenue, Suite 200W, Des Moines, Iowa 50322- Phone; 515.987.1359 2863, USA. Fax: 515.987.2003 Dairy, Food and environmental Sanitation is printed on paper that meets E-mail: [email protected] the requirements of ANSI/NISO 239,48-1992.
320 Doiry, Food ond Environmentol Sonitolion - MAY 2000 Don't miss ^HARDY a single issue, ^DIAGNOSTICS please notify us as soon as possible.
Send your address changes to: Julie Cattanach lAFP 6200 Aurora Ave., Suite 200W Des Moines, lA 50322-2863 or call 800.369.6337; 515.276.3344; Fax: 515.276.8655; E-mail: [email protected] Send your old mailing label and new address; please allow 6 weeks for the change to take effect. COMPLETE SUPPLIER OF PRODUCTS FOR MICROBIOLOGY Thank you for keeping - ♦ your membership Call (800) 266-2222 for Your Free Catalog current. WWW.HARDYDIAGNOSTICS.COM
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321 Doiiy, Food and Environmental Sanitation - MAY 2000 DAIRY. FOOD AND ENVIRONMENTAL Future Annual Meetings Sanitation O International Association for Food Protection
EXECUTiVE BOARD
President, Jack Guzewich, Food and Drug Administration, Office of Field Programs, HFS-605, 200 C Street S.W., Washington, D.C. 20204-0001; Phone: 202.260.3847; E-mail: [email protected] August 6-9 President-Eiect, Jenny Scott, National Food Processors Association, 1350 I Street N.W., Suite 300, Washington, D.C. 20005-3305; Phone: 202.639.5985; E-mail: Hilton Atlanta |[email protected] Atlanta, Georgia Vice President, James S. Dickson, Iowa State University, Department of Micro¬ biology, 207 Science I, Ames, lA 50011-0001; Phone: 515.294.4733; E-mail: [email protected]
Secretary, Anna M. Lammerding, Health Canada, Health Protection Branch, 1 1 0 Stone Road W., Guelph, Ontario, Canada NIG 3W4; Phone: 519.822.3300 Ext. 247; E-mail: [email protected]
Past President, Robert E. Brackett, Food and Drug Administration, Office of Plant and Dairy Foods and Beverages, HFS-300, 200 C Street S.W., Washington, D.C. 20204- 0001; Phone: 202.205.4064; E-mail: [email protected]
August 5-8 Affiliate Council Chairperson, Randy Daggs, Wisconsin Division of Public Health, 1 West Wilson Street, Madison, Wl 53702-0007; Phone: 608.266.9376; E-mail: Hilton Minneapolis [email protected] Minneapolis, Minnesota EXECUTIVE DIRECTOR
David W. Tharp, CAE, 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322- 2863; Phone: 515.276.3344; E-mail: [email protected].
SCIENTIFIC EDITOR
William LaGrange, Ph.D., Iowa State University, Department of Food Science and Human Nutrition, Food Sciences Building, Ames, lA 5001 1-0001; June 30-July 3 Phone: 515.294.3156; Fax: 515.294.8181; E-mail: [email protected] Hyatt Regency SCIENCE NEWS EDITOR San Diego San Diego, California Doug Powell, Ph.D., University of Guelph, Guelph, Ontario N1G 2W1 Canada; Phone: 519.570.3928; Fax: 519.824.6631; E-mail: [email protected]
“The mission of the Association is to provide food safety professionals worldwide with a forum to exchange information on protecting the food supply.”
322 Dairy, Food and Environmental Sanitation - MAY 2000 GARY ACUFF. .College Station, TX JULIE A. ALBRECHT. .Lincoln, NE JEAN ALLEN. .Toronto, Ontario, CAN KEVIN ANDERSON. .Ames, lA HAROLD BENGSCH. .Springfield, MO THOMAS G. BOUFFORD. .St. Paul, MN BOB BRADLEY. .Madison, Wl CHRISTINE BRUHN. .Davis, CA JOHN BRUHN. .Davis, CA LLOYD BULLERMAN. .Lincoln, NE DONNA CHRISTENSEN. .Calgary, Alberta, CAN WARREN S. CLARK. .Chicago, IL WILLIAM W. COLEMAN. .Fargo, ND JANET E. COLLINS. .Arlington, VA PETE COOK. .Mt. Airy, MD NELSON COX. .Athens, GA CARL CUSTER. .Washington, D.C. JIM DICKSON. .Ames, lA ANN DRAUGHON. .Knoxville, TN RUTH FUQUA. .Mt. Juliet, TN JILLGEBLER. .Yarram, Victoria, AU THOMAS M. GILMORE. .McLean, VA B. A. GLATZ. .Ames, lA DAVID GOMBAS. .Washington, D.C. DAVID HENNING. .Brookings, SD CHARLOHE HINZ. .Leroy, NY JOHN HOLAH. .Gloucestershire, U.K. JILL HOLLINGSWORTH. .Washington, D.C. JIM HUSS. .Ames, lA ELIZABETH JOHNSON. .Columbia, SC SUSAN KLEIN. .Des Moines, lA SHERRI L. KOCHEVAR. .Greeley, CO DOUG LORTON. .Fulton, KY PAUL MARTIN. .Chicago, IL LYNN MCMULLEN. .Edmonton, Alberta, CAN JOHN MIDDLETON. Manukau City, Auckland, N.Z. CATHERINE NEHLES-CUHER .Clay Center, NE CHRIS NEWCOMER. .Cincinnati, OH DEBBYNEWSLOW. .Orlando, FL FRED PARRISH. .Ames, lA DARYL PAULSON. .Bozeman, MT DAVID PEPER. .Sioux City, lA CHARLES PRICE. .Lombard, IL MICHAEL PULLEN. .White Bear Lake, MN K. T. RAJKOWSKI. .Wyndmoor, PA LAWRENCE A. ROTH. .Edmonton, Alberta, CAN ROBERT SANDERS. .Pensacola, FL RONALD H. SCHMIDT. .Gainesville, FL JOE SEBRANK. .Ames, lA DAVE SMITH. .Nepean, Ontario, CAN PETE SNYDER. .St. Paul, MN JOHN SOFOS. .Ft. Collins, CO LEO TIMMS. .Ames, lA P. C VASAVADA. .River Falls, Wl E. R. VEDAMUTHU. .Rochester, MN
MAY 2000 - Dairy, Food and Environmental Sonitotion 323 SustainingMembers
3-A Symbol Council, 1500 Second Celsis Inc., 1801 Maple Ave., Educational Foundation of the Ave., SE, Suite 209, Cedar Rapids, lA Evanston, IL 60201; 847.467.7870 National Restaurant Assn., 250 S. 52403; 319.286.9221 Wacker Dr., Suite 1400, Chicago, IL Chr. Hansen, Inc., 9015 W. Maple 60606-3834; 800.765.2122 3M Microbiology Products, 3M St., Milwaukee, W1 53214; 414.607. Center, Bldg. 275, St. Paul, MN 57(X) Evergreen Packaging, Division of 55144-1000; 612.733 9558 International Paper, 2400 6th St., Cogent Technologies Ltd., 11140 S.W., Cedar Rapids, lA 52406; 319. ABC Research, 3437 S.W. 24th Ave., Luschek Dr., Cincinnati, OH 45241; 399.3236 Gainesville, FL 32607; 352.372.0436 513.469.6800 F & H Food Equipment Co., P.O. Advanced Instruments, Inc., Two DQCI Services, Inc., 5205 Quincy Box 3985, Springfield, MO 65808; Technology Way, Norwood, MA St., Mounds View, MN 55112-1400; 417.881.6114 02062; 781.320.9000 612.785.0484 FoodHandler, 514 Grand Blvd., Anderson Instrument Co., 156 DARDEN Restaurants, P.O. Box Westbury', NY 11590; 800.338.4433 Auriesville Road, Fultonville, NY 593330, Orlando, FL 32859-3330; 12072; 518.922.5315 407.245.5330 Foss North America, Inc., 7682 Executive Dr., Eden Prairie, MN ASI Food Safety Consultants, Inc., Darigold, Inc., 635 Elliott Ave. W., 55344-3677; 612.974.9892 7625 Page Blvd., St. Louis, M063133; P.O. Box 79007, W. Seattle, WA 800.477.0778 98119; 206.286.6772 FRM Chem, Inc., P O. Box 207, Audits International, 60 Revere Washington, MO 63090; 314.583. Dean Foods, P.O. Box 7005, Rock¬ 4360 Dr., Suite 800, Northbrook, IL60062; ford, IL 61101-7005; 815.962.0647 847.433.0900 | Gardex Chemicals Ltd., 7 Merid¬ Decagon Devices, 950 N.E. Nelson ian Road, Etobicoke, ON M9W 4Z6; BD Biosciences, 7 D)veton (arcle. Court, P.O. Box 835, Pullman, WA 800.563.4273 Sparks, MD 21152; 4lO.3l6.4467 ! 99163; 509.332.2756 Bentley Instruments, Inc., 4004 GENE-TRAK Systems, 94 South St., DiverseyLever DuBois, 255 E. Fifth Hopkinton, xMA 01748; 508.435.7400 Peavey Road, Chaska, MN 55318; St., Suite 1200, Cincinnati, OH 45202- 612.448.7600 | 4799; 513.762.6794 Glo Germ Company, 150 E. Cen¬ ter St., Moab, UT 84532-2430; BioControl Systems, Inc., 12822 DonLevy & Associates, Inc., 1551 SE 32nd St., Bellevue, WA 98005; 800.842.6622 E. 89th Ave., Merrillville, IN 46410; 425.603.1123 219.736.0472 GreatWestem Chemical Co., 1717 Biolog, Inc., 3938 Trust Way, Hay¬ E. Fargo, Nampa, ID 83687-6827; DSM Food Specialties, N89 ward, CA 94545; 510.785.2564 208.466.8437 W14475 Patrita Dr., Menomonee bioMerieux, Inc., 595 Anglum Falls, WI 53051; 414.255.7955 IBA, Inc., 27 Providence Road, P.O. Road, Hazelw(X)d, MO 63042-2320; Box 31, Millbury, MA 01527; 508. 8{K).638.4835 Dynal, Inc., 5 Delaware Dr., Lake 865.6911 Success, NY 11042; 5l6.326.3270 Capitol Vial, Inc., 4525 E. Skyline, j IDEXX Laboratories, Inc., One Suite 105, Tucson, AZ 85718-1600; | Eaton Hall Expositions, 256 j Idexx Dr., Westbrook, ME 04092; 602.529.0788 Columbia Turnpike, Florham Park, I 207.856.0300 NJ 07932; 800.746.9646 Capitol Wholesale Meats, 911 W. Innovative Cleaning Equipment, 37th PL, Chicago, IL 60609-1412; | Ecolab, Inc., 370 Wabasha St. N., i 4445 44th St., Grand Rapids, MI 773.890.0600 I St. Paul, MN 55102; 612.293.2364 i 49512; 616.285.6055
324 Dairy, Food and Environmental Sonitotion - MAY 2000 SustainingMembers
International BioProducts, Inc., Nelson-Jameson, Inc., 2400 Rhodia, Inc., P.O. Box 592, Mad- P.O. Box 0746, Bothell, WA 98041- j E. Fifth St., P.O. Box647, Marshfield, I ison, WI 53701; 800.356.9393 j 0746; 425.398.7993 I WI 54449-0647; 715.387.1151 Rochester Midland Corp., 333 International Dairy Foods Asso¬ Neogen Corporation, 620 Lesher Hollenbeck St., Rochester, NY ciation, 1250 H St. N.W., Suite 900, Place, Lansing, MI 48912; 517. I 14621; 716.336.2360 Washington, D.C. 20005; 202.737. 372.9200 4332 NESTLE USA, Inc., 800 N. Brand Ross Laboratories, 3300 Stelzer Iowa State University Food Mic¬ Blvd., Glendale, CA 91203; 818. Road, Columbus, OH 43219; robiology Group, 207 Science I, j 549.5799 ! 614.624.7438 Ames, lA 50011; 515.294.4733 Organon Teknika Corp., 100 Akzo Seiberling Associates, Inc., 94 J. J. Keller & Associates, 3003 Ave., Durham, NC 27712; 919.620. j North High St., Suite 350, Dublin, W. Breezewood Lane, Neenah, WI j 2000 i OH 43017-1100; 6l4.764.2817 54957-0368; 920.720.7625 | Oxoid, Inc., 1926 Merivale Road, I Seward Limited, 98 Great North KenAg Inc., 101 E. 7th St., Ashland, Suite 100, Nepean, Ontario, Canada Road, London, N2 OGN United King- OH 44805; 800.338.7953 K2G 1E8; 800.267.6391 ' dom; 44.0.181.365.4104 Kraft Foods, Inc., 801 Waukegan j Penn State University, University Road, Glenview, IL 60025; 847.646. i I Creamery, 12 Borland Laboratory, SUliker Laboratories Group, Inc., 3678 i I University Park, PA 16802; 814.865. 900 Maple Road, Homewood, IL Land O’Lakes, Inc., P.O. Box i 7535 I 60430; 708.957.7878 64101, St. Paul, MN 551644)101; PestWest Electronics Ltd., Den- 612.481.2870 i ) Universal Sanitizers & Supplies, holme Drive, Ossett, West Yorkshire, Inc., P.O. Box 50305, Knoxville, TN England WF5 9NB; 44.1924.277631 Medallion Labs, 9000 Plymouth j 37950; 423.584.1936 Ave., Minneapolis, MN 55427; 612. PRISM Integrated Sanitation 764.4453 Management, 8300 Executive Warren Analytical Laboratory, Michelson Laboratories, Inc., | Center Dr., Miami, FL 331664680; j 650 ‘O’ St., P.O. Box G, Greeley, CO 6280 Chalet Dr., Commerce, CA j 305.592.6312 I 80632-0305; 800.945.6669 90040; 562.928.0553 ! Process Tek, 1991 Big Bend Dr., I Weber Scientific, 2732 Kuser Road, NSF International, 789 Dixboro j Des Plaines, IL 6OOI6; 847.296.9312 I Hamilton, NJ 08691 -9430; 609.584. Road, Ann Arbor, MI 48105; 734.769. 7677 8010 ! Qualicon, A DuPont Subsidiary, I P.O. Box 80357, Wilmington, DE ! NASCO International, 901 Janesville ■ 1988(><)357; 302.695.2262 West Agro, Inc., 11100 North Con- Ave., Fort Atkinson, Wl 53538; 414. j ' gress Ave., Kansas City, MO 64153; 563.2446 ! R-Tech, P.O. Box 64101, St. Paul, i 816.891.1528 MN 55164-0101; 800.328.9687 I The National Food Laboratory, Zep Manufacturing Co., 1310 Sea¬ Raven Biological Labs, 8607 Park 6363 Clark Ave., Dublin, CA 94568; board Industrial Blvd., Atlanta, GA 510.551.4231 Dr., Omaha, NE 68127; 402.593. 0781 30318; 404.352.1680 National Food Processors Asso¬ ciation, 1350 I St. N.W., Suite 300, REMEL, Inc., 12076 Santa Fe Dr., Zylux Corporation, 1742 Henry Washington, D.C. 20005-3305; Lenexa, KS 66215-3594; 800.255. G. Lane St., Maryville, TN 37801; 202.639.5985 6730 423379.6016
MAY 2000 - Dairy, Food and Environmental Sonitotion 325 QUOTATIONS
FROM JACK
It gives me great pleasure to meeting were also I AFP Members announce Paul Hall as our newly and many of them worked in elected Secretary. I would also like industry or milk safety and quality to thank Frank Yiannis for running related jobs. So we are reaching for the Secretary position. We had some field sanitarians successfully. two outstanding candidates, Our Annual Meeting has had which made choosing very hard several milk-related symposia as for all of us. Finally, I want to well as ones that would be of thank Dee Clingman, (Chairperson interest to field sanitarians that of the Nominating Committee and work in the retail area (e.g., food his Committee Members, Russell service and food stores). Dairy, Flowers, Lawrence Roth, (iloria Food ami Environmental Sanita¬ Swick, Peter Hibbard, and Ron ByJACKGUZEWICH tion publishes articles targeted to Schmidt for their work in selecting President applied topics intended to appeal our nominees. to field sanitarians as well. I invite Paul will take office at the readers of this column to contact conclusion of the Awards Banquet me with your thoughts about how- “Are we doing at the 87th Annual Meeting. well lAFP is reaching out to field Beginning with the Secretary sanitarians. If we are not doing enough to position, Paul has committed to enough, how can we do better? serving the International Associa¬ Better yet, volunteer to take on tion for Food Protection for a five- attract field a project that will help us meet year period serving as President this need. You can respond to in 2004. He will visit our office sanitarians my E-mail address jguzewic® in Des Moines before the Annual bangate.fda.gov or to my mail to lAFP?” Meeting to become oriented to the workings of the office and to address at the Office of Field meet the staff. I am sure that his Programs, HFS-605, 200 C Street commitment to the Association S.W., Washington, D.C. 20204. will be a rewarding experience! Our staff in Des Moines has In my December column I been very' busy preparing for our wrote about the need for our Annual Meeting. I am pleased to organization to reach out to field say that things are going well. New sanitarians. I received a reply to innovation for this year includes that column from one of our long¬ the ability to register online for time Members and Past President, the Annual Meeting at our Web Henry Atherton. Henry liked my site www.foodprotection.org. sentiments but questioned if we We have also added a secure are doing enough to attract field online Membership Directory. sanitarians to lAFP and not just to To gain access to the Directory, our Affiliates. I recently returned you must type in your Membership from speaking before the Caroli- ID and password. The password is nas Association of Milk, Food and your last name. Visit our Web site Fnvironmental Sanitarians. A large today and take advantage of these percentage of the attendees at that new features!
326 Dairy, Food and Environmental Sanitation - APRIL 2000 THANKS TO THE FOLLOWING nternat onal Association for INDIVIDUALS FOR THEIR Food Protection SUPPORT OF THE ASSOCIATION FOUNDATION FUND
♦ Ulf Ahlin ♦ LeeAnne Jackson ♦ Anna M. Lammerding ♦ Moray Anderson ♦ Dong K. Jeong ♦ Frank P. Leonardo ♦ Robert Armstrong ♦ Beth M. Johnson ♦ Doug Lorton ♦ Henry V. Atherton ♦ John Johnson ♦ Ernst Luecker ♦ Jamal Bakhsh ♦ Mary A. Kegel ♦ Sharon Mammel ♦ Vicky Benesch ♦ Suzanne Kidder ♦ Bob T. Marshall ♦ Robert E. Brackett ♦ Shelagh McDonagh ♦ Michael W. Brennan ♦ Jun Nishibu ♦ Robert W. Brooks $ 100,000 ♦ Karl E. Olson ♦ John C. Bruhn ♦ Uito Palazzolo ♦ Barbara Cassens in 2000 ♦ Anthony T. Pavel ♦ John Cerveny ♦ Constant! nos Piroccas ♦ Donna Christensen ♦ Charles Price ♦ C. Dee Clingman ♦ James F. Price ♦ Dean O. Cliver ♦ Gale Prince ♦ O. D. (Pete) Cook ♦ Anne Quilter Goldstein ♦ Angela Cummings ♦ Ely P. Ramos ♦ Graciela L. DeAntoni ♦ Danny Ripley ♦ Dennis E. Decker ♦ Ruth Ann Rose-Morrow ♦ R. H. Deibel ♦ Jenny Scott ♦ J. Desmedt ♦ Manan Sharma ♦ Michael P. Doyle ♦ Ciary W. Sherlaw ♦ P. R. Elliker ♦ Isao Shibasaki ♦ Dan Erickson ♦ Gaylord B. Smith ♦ Albert Espinoza ♦ Joseph M. Smucker ♦ Rhonda L. Ezell ♦ Michael Soulek ♦ Steven R. Ferreira ♦ Hiroshi Takahashi ♦ Scott J. Fritschel ♦ Nobumasa Tanaka ♦ Ruth G. Fuqua ♦ David W. Tharp ♦ Jock Gibson ♦ Donald W. Thayer ♦ Ronald H. Gough ♦ Debbie Thompson ♦ Paul A. Hall ♦ Ken Tometsko ♦ Linda J. Harris ♦ Bruce Tompkin ♦ Michael Harris ♦ Fred Weber ♦ Harry Haverland ♦ Dennis Westhoff ♦ Amy Heiden ♦ Debra K. Williams ♦ Virginia N. Hillers ♦ Kathy Willis ♦ Archie Holliday ♦ Earl O. Wright ♦ William Huntley ♦ Mizuo Yajima ♦ Kellie Jackson ♦ Shigeki Yamamoto
♦ California Association of Milk, Food and Environmental Sanitarians ♦ Wisconsin Association of Milk and Food Sanitarians
The above list represents indiv'idual contributors to the Association Foundation Fund during the period June I, 1999 through March 31, 2000. In addition, a portion of the Sustaining Member dues are allocated to support this Fund. Your contribution is welcome. Call the Association office at 800.369.6337 or 515.276.3344 for more information on how you can support the Foundation.
MAY 2000 - Dairy, Food and Environmental Sonitotion 327 FROM THE EXECUTIVE DIRECTOR
This issue of Dairy, Food and you can participate, either contact Environmental Sanitation is our the Chairperson directly or contact Annual Meeting preview issue. our office. Beginning on page 373 you can Two outstanding workshops are review complete Annual Meeting scheduled for Saturday, August 5. information for this year’s confer¬ The first, organized by Dr. Joseph ence in Atlanta, Georgia. You can Eifert at Virginia Tech is titled also find the most current presen¬ “Microbiological Sampling Plans and tation schedule at our Web site Sample Collection for Food Proces¬ (www.foodprotection.org). While sors.” “Using Information Technol¬ you are there, register online via our ogy to Manage Food Safety Risks” is secure, online registration form. our second offering organized by Online registration is just one of Frank Yiannas of Walt Disney World many changes implemented this and Karen Mullery from 3M Micro¬ year to enhance the International biology Products. Page 392 provides Association for Food Protection An¬ additional details on the workshops. nual Meeting. Excellent tours have been ar¬ The 87th Annual Meeting will ranged for your traveling companion “Now is the be held at the Hilton Atlanta Hotel to participate in. Stops at CNN, the beginning August 6 and concluding World of Coca-Cola, Martin Luther time to set August 9. Features you have come King’s Museum, the Swan House, to expect from the leading food the Carter Center and many other your plans safety conference in the world con¬ interesting sites are included. A very tinue at this year’s Meeting. There special Monday Night Social will are more than 300 presentations on in motion take place at Fernbank Museum of current scientific developments in Natural History. This facility is a food safety and quality. This, more to attend the magnificent new museum housing than ever before makes our confer¬ standing displays on the terrain of ence the most complete forum to 87th lAFP Georgia, collections from ancient exchange pertinent information on Persia, Tibet and other exotic loca¬ protecting the food supply. Many tions, and an educational look at Annual networking opportunities during the culture of the “First Georgians.” Meeting” the conference allow interaction The most spectacular exhibit in the with speakers and attendees. In the museum is a display of ancient Egyp¬ exhibit hall, more than 90 compa¬ tian artifacts including jewelry, nies display the latest technology mummies and pages from the Book advances in equipment, instruments of the Dead. This is the only city in and information to assist you in your the United States to show these day-to-day responsibilities. world-renowned artifacts on loan Don’t forget Committees and from the National Museum of Antiq¬ Professional Development Groups uities in The Netherlands. Plan to be (PDGs) meet on Sunday so plan to with us for this exciting evening of arrive in time to participate. A list socializing and exploring the past! of our Committee and PDG Chair¬ Now for some of the new persons is shown on page 370. features you will find at the 87th Everyone is welcome to attend these Annual Meeting. On Saturday from meetings. To learn more about how 2 p.m. to 4 p.m., we scheduled an
328 Dairy, Food and Environmental Sanitation - MAY 2000 “Affiliate Educational Session” to nity to network with peers and will want to thank David Golden and the cover topics of interest to our Affili¬ serve as a point for employers to Program Committee for their dedi¬ ate officers and delegates. The pre¬ seek qualified applicants. Anna cation to the Association in develop¬ sentation will cover liability insur¬ Lammerding, Health Canada and ing this year’s program. In addition, ance, D & O insurance and insur¬ Gale Prince, The Kroger Co., will the Local Arrangements Committee, ance coverage needed when holding make presentations during the chaired by Ed Giera, Judy Harrison, a meeting, conference or workshop. luncheon. To participate in the and Pam Metheny has provided ex¬ If you are involved with an Affiliate luncheon, students should sign up cellent guidance in planning our when registering for the Annual organization, you must plan to at¬ special events. We look forward to Meeting. If you are not able to tend! Following the Affiliate Educa¬ their help during the Meeting, along attend but want to be involved with tional Session, an orientation for with the entire Georgia Association the PDG, contact Scott Burnett at new Members and first time attend¬ of Food and Environmental Sanitar¬ [email protected] ees will be held beginning at 4:30 ians. p.m. This is an opportunity to meet or call the Association office. There Now is the time to set your the Executive Board and learn more will also be a job board in the stu¬ plans in motion to attend the 87th about the Association, our Commit¬ dent booth located in the exhibit hall International Association for Food tee and PDG structure and events for employers to post openings and Protection Annual Meeting. Review and sessions coming up during the students to post resumes. Meeting. All new Members who With so many new and special the program content, complete have joined within the last year and events taking place, sometimes we the registration form (don’t forget, first time attendees are encouraged lose sight of the foundation of you can register online at www. to attend this one-hour, informal ses¬ the Meeting — the PROGRAM! On foodprotection.org), make your sion. behalf of all Members and attendees, hotel reservation (see page 390); On Sunday, a newly formed Stu¬ I want to thank the many, many then prepare to network with the dent Professional Development people who agree to come to our leaders in food science, safety and Group will meet for lunch. This PDG conference to present cutting-edge quality. We look forward to seeing will provide students the opportu¬ information to our attendees. I also you in Atlanta!
The Membership Directory is now available at www.foodprotection.org Members Only!!! To access the Membership Directory, click on the “Member Directory” button on the lAFP home page and input your Member ID and password (your last name). The Directory is search¬ able by first or last name, company, city, state/province or country and any combination of the above categories. To send a colleague a message, just click on their E-mail address. Go explore this new Member benefit!
MAY 2000 - Dairy, Food and Environmental Sanitation 329 Dairy, Food and Environmental Sanitation, Vol. 20, No. 5, Pages 330-33'' Copyright® International Association for Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322
(This is the first of a two-part series. Part II will run in the June issue of DEES.)
Reducing Transmission of Infectious Agents in the Home Part I: Sources of Infection
Michael P. Doyle/ Kathryn L. Ruoff/ Merle Pierson/Winkler Weinberg/ Barbara Soule/ and Barry S. Michaels*
THE GROWING THREAT SUMMARY OF INFECTIOUS DISEASE I Research on the microbiological flora found in the Over the past decade, world¬ wide death rates due to infectious I typical US household has revealed that the family home diseases have risen dramatically. In j can be a center for disease transmission. Communal the United States, in spite of sophis¬ I surfaces and materials in the kitchen, bathroom, dining ticated medical facilities and a high- j area, and other shared spaces can serve as reservoirs for quality food supply, reported deaths I a wide range of potential disease-causing organisms. from infectious diseases have in¬ creased by 58% since 1990. Half of Improper hygiene during food preparation, toilet activities, I this increase is due to the AIDS pan¬ and even laundering can lead to cross-contamination of demic, whereas the other half is the foods, textiles, and high-traffic surfaces, potentially result of upper and lower respiratory resulting in transmission of infective material among infections, nosocomial infection, j family members. and antimicrobial resistance (85). As shown in Table 1, an estimated I Although it is impossible to eliminate completely the 5,000 people die from foodborne risk of disease caused by microorganisms, much can be illnesses each year (76), and more done to reduce the likelihood of transmission of pathogens than 50,000 die from respiratory dis¬ in the home environment. HACCP provides valuable eases (8, 80). A large percentage of concepts for consumers who want to reduce the risk of these illnesses result from exposure to pathogens in the home. infectious illness in their households. By identifying the Factors that have been associ¬ locations of microbial hazards, consumers can take ated with the rise of infections in the j appropriate measures to prevent or avoid those hazards. United States, include (3, 78, 100): This paper examines the factors that contribute to • Improper hygiene or food¬ I illness in the home, evaluates high-hazard zones in the handling practices of food i home environment, and reviews the evidence on methods handlers and consumers, j of solving common problems of household hygiene. leading to cross-contamina¬ tion and interpersonal spread of disease-causing organisms.
Inlemalional Associalioo In 330 Dairy, Food and Environmental Sonilofion - MAY 2000 Food Protection TABLE 1. Selected illnesses reported in the US each year with the human body, and each of these habitats contains a group of microorganisms that have adapted Morbidity Illnesses Mortality to that specific environment. In (estimated) (estimated) healthy individuals, these organisms Foodbome Illness 76.000,000 5,000 generally are harmless and are con¬ {76} sidered normal resident flora. No¬ table exceptions to this rule are some Upper respiratory 160,590,000 3,300 180} of the organisms associated with the
Lower respiratory & pneumonia 29,321,000 52,000 gastrointestinal tract, respiratory' sys¬ 18, 80) tem, and skin (6).
Pet-associated diseases 2,320,000 600 18. 52) Gastrointestinal tract Allergic rhinitis 47,000,000 More than 300 species of bacte¬ 186) ria are commonly found in the hu¬ Vector-borne diseases & parasitic infestations 20,100,000 400 18. 19. 44) man gastrointestinal tract or feces (79, 83). Although most of these bacteria are either helpful or harm¬ less, many can cause illness when • Increased international travel Pseudomonas aeruginosa (66), transferred to other body environ¬ to regions where infectious Acinetohacter spp. (66), Haemo¬ ments, such as the eyes or genito¬ diseases are endemic and philus influenzae (15, 66), Shigella urinary tract. In addition, the GI tract can be colonized by pathogenic migration from such regions, dysenteriae (66, 109), Neisseria organisms that are easily spread via facilitating the transfer of gonorrhoeae (66), Mycobacterium the fecal-oral route. pathogens across borders. tuberculosis (66), Salmonella Each person sheds an estimated • Increased reliance on im¬ Typhimurium DT 104 (4, 47), Campylobacter jejuni (75), Sta¬ thirty trillion bacterial cells daily ported produce and other through feces (83). Df the dozens of food, leading to increased phylococcus aureus (18, 66), Sal¬ monella Enteritidis {105), and disease-causing microorganisms and exposure to a wide range of Yersinia pestis (42). viruses known to be spread via hu¬ bacteria, parasites, and other As more and more pathogens man feces, hundreds of thousands disease-causing organisms. become resistant to measures com¬ of persons in the United States are • Misuse and overuse of antibi¬ monly used to control them, the at any given time, excretors of Sal¬ otics and antimicrobials, need for primary prevention — pre¬ monella, Shigella, and pathogenic which can foster the develop¬ vention through reduced exposure E. coli (26). Although this number ment of resistant strains that — will become even more impor¬ may be small in percentage terms, pose a greater threat to health tant. human-tohuman transmission, trans¬ than their predecessors. mission via contaminated food and water, and other modes of transmis¬ Tlie need for more effective pre¬ SOURCES OF INFECTION ventive measures is particularly sion can cause illness in a large num¬ pressing in light of the recognition Disease-causing organisms ber of individuals (68). of strains of disease-causing micro¬ make their way into the home organisms that are atypically resis¬ through a wide variety of routes. Respiratory tract tant to environmental stresses and Food, animals, insects, and humans The respiratory- tract is an im¬ antibiotics. Viruses, bacteria, and all can be carriers of potential patho¬ portant source of infectious agents other microorganisms are remark¬ gens (6,20,32,3 7,54,114). Recog¬ in the household environment. In ably adaptable. In recent years, some nition and understanding of the illnesses such as the common cold, bacterial pathogens have become re¬ sources and modes of transmission respiratory discharges rich in infec¬ sistant to the effects of several com¬ of microorganisms that can cause tious material are very- effectively- mon antimicrobials. At present, re¬ illness is critical to preventing or distributed via coughing and sneez¬ sistance to penicillin is increasing in interrupting the spread of disease ing (1, 31)- ^ single sneeze, for ex¬ the bacteria that cause pneumococ¬ within the home. ample, can produce up to 10,0(K) cal pneumonia, a leading cause of airborne droplets, traveling at initial death in children and the elderly Human pathogens velocities of over 200 miles per hour (16). Increased antibiotic resistance Numerous potential disease- and propelled up to 3 feet (55). On also has been documented in: En¬ causing microorganisms occur in skin, handkerchiefs, clothing, or terococcus faecalis and E. faecium and on the human body. There are common surfaces, the infectious (66, 109), Escherichia coli (48, 66), several microhabitats associated material in these droplets is pro-
MAY 2000 - Dairy, Food and Environmental Sonitotion 331 tected from destruction by secre¬ greatly reduce the likelihood that ill¬ fore likely to be an overestimate. In tions such as mucus or sputum, al¬ ness will be acquired in the home. reality, some people spend little lowing them to remain viable for Hazard reduction methods such as more time than would be required extended periods of time (20, 70, careful attention to proper hand¬ to rinse their hands quickly under 102). washing, toilet hygiene, and food the faucet (29, 88). handling practices appear to be lack¬ Even with thorough handwash¬ Skin and mucous membranes ing among many modern consumers ing, many areas of the hand, nota¬ In healthy individuals, the skin (27). As illustrated in Table 2, stud¬ bly the fingers and fingertips, are usually serves as an effective barrier ies of handwashing compliance in routinely missed, as shown in Fig. 1 against pathogenic organisms (54, various settings indicate that only (107). Unfortunately, these areas are 65, 113)- However, pathogens on 40% to 60‘Y. of adults consistently among the most likely to harbor and moist skin surfaces can easily be wash their hands when appropriate. transfer potential pathogens (73)', transmitted to people, food, liquids, Proper handwashing is one of most bacteria on the hands exist on communal surfaces, or other regions the most effective means of prevent¬ or around the fingernails, an area of the body. For example, when ing the spread of infection, in the from which microbial removal is dif¬ toxigenic Staphylococcus aureus home or anywhere else that infec¬ ficult (23, 77, 91, 101). Organisms from the nose joins the normal skin tion control is important (14). CDC isolated from these subungual outbreak data from 1988 to 1992 in¬ population, the risk for contamina¬ spaces include Staphylococcus epid- tion of food during the course of dicate that poor personal hygiene ermidis, S. haemolyticus, S. hom- practices were the second most fre¬ food preparation increases (78). inis, and S. aureus; Pseudomonas quently reported factor associated When these organisms subsequently sp.; Serratia sp.; Proteus mirabilis; with foodborne illness outbreaks multiply within a food, they pro¬ Citrobacter freundii; E. coll; duce a disease-causing toxin that is (17). Enterobacter cloacae; Klebsiella Research has shown that the pneumoniae-, Candida parapsil- resistant to heat (7). average time required for a thorough osis, and C. albicans (53)- washing is approximately 30 sec¬ Considerable research has deter¬ Hazard reduction methods onds. Yet, on average, most people mined the optimal handwashing Preventing or reducing the take only 10 seconds to wash their technique for removing bacterial transfer of pathogens from colonized hands (7, 62, 72, 77). This number and other contaminants from the or infected individuals to other is based on reports that included hands (33, 61, 88, 98). Efficient people, to surfaces, and to food can healthcare workers, and it is there¬ handwashing requires adequate fric-
332 Dairy, Food and Environmental Sanitation - MAY 2000 Figure 1. Distribution of areas missed during handwashing by a factor as high as 250, and that sporadic cases that occur in the home are commonly not reported, DISTRIBUTION OF AREAS MISSED DURING HANDWASHING probably more than 50% of food- bome illnesses result from exfx)sure I most frequently missed to pathogens in the home (7, 12, 106). li ^ > less frequently missed Recognition of the home’s im¬ portance in foodborne disease trans¬ mission has been heightened by re¬ cent outbreaks of severe illness caused by microorganisms such as E. co/i0157:H7 in undercooked beef patties prepared in the home (75). Disease-causing organisms have been identified in a wide range of food products found in the home, includ¬ ing fresh produce and raw poultry and meats; at least 10 genera of
Front Back microbial pathogens have been implicated in seafoodbome illness (67). Reference: Taylor, L. J. (107) Hazard reduction methods Improper holding tempera¬ tion during the handwashing pro¬ after handwashing were shown to tures, inadequate cooking, and poor cess, complete and thorough drying, produce significantly greater reduc¬ personal hygiene on the part of food and avoidance of recontamination tions in resident flora on hands than handlers are among the most impor¬ after completion of handwashing. did cloth towels (10, 11, 61, 89). tant contributors to the spread of The degree of dryness is impor¬ In addition to physically remov¬ foodborne disease (22). Fortunately, tant because moisture on the skin ing bacteria during hand drying, pa¬ applying relatively simple measures in the home can greatly reduce the encourages the growth of microf¬ per towels can help reduce the risk likelihood of foodborne illness. lora and can change the ratio of resi¬ of cross-contamination after hands dent to transient flora, as moist have been washed. Paper towels • To prevent growth of hands can transfer more microorgan¬ (used or fresh) can be employed to foodborne pathogens during isms than can dry hands (71, 74, turn off faucets and grip restroom storage, refrigerate or freeze 82). Communal towels have been door handles, avoiding recontami¬ all perishable prepared foods implicated in transfer of microorgan¬ nation of the hands (10, 11, 24, 25, and leftovers within two isms in respiratory disease in the 63, 90, 98). Proper handwashing hours. When storing left¬ United States and elsewhere and use with an antimicrobial soap and dry¬ overs, place large amounts ing with paper towels has been into a number of small, shal¬ of a contaminated towel will render shown to provide up to a 3 log re¬ low containers to facilitate even the most thorough washing duction of transient microbial con¬ quick cooling in the refrigera¬ moot (93, 95). In contrast, single¬ tamination (43, 81, 84). tor. Maintain the refrigerator use paper towels are highly sanitary, at 4()°F or below and the both because the paper-making pro¬ Foodborne pathogens freezer unit at 0°F or below. cess substantially reductes or elimi¬ Foodborne pathogens continue When using frozen foods, do nates microorganisms (5, 67, 95, not defrost (or marinate) 108) and because the use of paper to be an important health threat in the home. Along with restaurants food on the kitchen counter; towels offers distinct advantages and other food-service outlets, the use the refrigerator, cold run¬ over cloth towels in preventing home is one of the most frequent ning water, or the microwave transmission of organisms. Com¬ sites of contamination by foodborne oven. pared with cloth towels, paper tow¬ pathogens (110). Current estimates • Cook food thoroughly to kill els provide greater friction, making indicate that between 32% and 80% microbes that may cause food¬ them more efficient at removing mi¬ of foodborne illness outbreaks origi¬ borne illness. Roasts should croorganisms, particularly from on nate in the home (30, 96). Given be cooked to an internal tem¬ and between the fingers (10). In that epidemiologists believe that out¬ perature of at least 145°F, actual-use studies, paper towels used breaks are underreported, perhaps ground beef to at least 160°F,
MAY 2000 - Doiry, Food and Environmental Sanitation 333 and turkey to at least 18()°F. ratory secretions, and bites and To prevent transmission of Use a meat thermometer to scratches involving saliva (57, 104). pathogens from pets to children, it ensure that these products Of all pet-associated pathogens. is important to monitor all interac¬ are cooked all the way Toxoplasma gondii is the most tions between pets and young chil¬ through. Fish should be widespread. Toxoplasmosis can be dren (57). Children should be cooked until the flesh is acquired through contact with feces taught to wash their hands immedi¬ opaque and flakes easily with of infected cats, but it also can be ately after playing with pets, and a fork, whereas eggs should transmitted via food. Approximately both adults and children should take be cooked until both the yolk one-fourth of adults in the United particular care in washing hands af¬ and white are firm. When States are seropositive for Toxo¬ ter handling reptiles or amphibians, using a microwave oven, stir plasma (8). C^ats acquire the infec¬ as these animals are frequent and rotate food to prevent tion through ingestion of infected excretors of various Salmonella spe¬ cold spots in which bacteria rodents or birds that carry the dis¬ cies. Hand-to-mouth or hand-to-eye may survive. Always reheat ease-causing organisms f 6,1, and 1% contact should be avoided until af¬ leftovers to at least 16S°F, and are excretors of T. gondii oocysts at ter hands have been washed thor¬ bring reheated sauces to a any given time. Although toxoplas¬ oughly. rolling boil. mosis infection is fairly common and Because many parasites can be • lb prevent cross-contamina¬ not considered serious, complica¬ transmitted from animals to humans, tion during food storage or tions can arise if a pregnant woman every effort should be taken to pre¬ preparation, keep raw meat, passes the parasite on to her fetus vent parasitic infection or infesta¬ poultry, and seafood away (113). tion of house pets. Dogs and cats from produce and pre¬ Insect pests have been impli¬ should be wormed regularly and cooked or ready-to-eat foods, cated in transmitting in the home treated to prevent flea infestations and store them on the bottom microbial pathogens responsible for (5'^). Pets with known infections, shelf of the refrigerator so a small number of outbreaks of such as ringworm, should be kept that juices do not drip onto foodborne illness. For example, the isolated from other pets and from other foods. Never place housefly, Miisca domestica, has human members of the household cooked food on an unclean been shown to be able to transmit in until the condition is resolved, and those who care for sick pets should plate that previously held raw hospital and domestic environments many potentially pathogenic micro¬ be particularly scrupulous about meat, poultry, or seafood. A organisms including Chlamydia handwashing. Surfaces that have clean, wide plate lined with trachomatis, Campylobacter spp.. been contaminated with animal fur, absorbent, disposable paper Shigella spp.. Pseudomonas aeru¬ droppings, or vomitus should always towels can be used under the ginosa, Viridans streptococci. Stap¬ be thoroughly cleaned and disin¬ raw meat or poultry. When hylococcus aureus, Klebsiella spp.. fected. working with these items, Yersinia enterocolitica. Salmonella In the event a pet breaks the wash hands, cutting boards, spp., Escherichia coli, Helicobacter skin — either with teeth or claws — knives, utensils, and counter pylori. Vibrio cholerae, Toxoplastna the wound should be cleaned thor¬ tops with hot, soapy water gondii, and rotavirus (9, 13, 21, 36, oughly. For small, superficial before moving on to other 38-41, 50, 64, 94, 97, 104, 111). wounds, a thorough cleaning may food items. be sufficient. Larger wounds, how¬ • To help remove pathogens ever, should be treated with an anti¬ Hazard reduction methods on produce, wash all fruits septic and covered with a bandage and vegetables thoroughly Because of the health hazard to prevent infection. Severe bites prior to consumption or use. associated with cat feces, litter boxes involving deep punctures should be Some experts advise that leafy should not be kept in the kitchen or addressed through appropriate medi¬ vegetables such as lettuce in close proximity to infants or in¬ cal attention, as should any pet-in¬ should be washed leaf by leaf fant-care areas. Care should be taken flicted wound that shows signs of to ensure better cleaning during litter cleaning and removal to infection f/6>3, 115). (28). prevent dissemination of potentially infectious material into the sur¬ Pets and pests CONCLUSIONS rounding environment, and hands Animals, whether domestic or should be washed thoroughly fol¬ The first line of defense in pre¬ wild, are a common source of expo¬ lowing contact with used litter. venting disease transmission is effec¬ sure to a wide range of disease High-risk individuals, particularly tive handwashing (14, 59). Hand agents f 57, 104). Animal-associated pregnant women or people infected drying, a critical step in this hygiene disease can be transmitted in vari¬ with HIV, should avoid cleaning a process, is important in reducing ous ways, including excreta, respi¬ litter box (59, 92). the likelihood of microbial contami-
334 Dairy, Food and Environmental Sonitotion - MAY 2000 nation or transmission of other 3. Altekruse, S. F., M. L. Cohen, and 17. C;enters for Disease C^ontrol and Pre¬ agents that can cause family illness. D. L. Swerdlow. 1997. Emerging vention. 1996. Surveillance for Because communal towels can be foodbome diseases. Emerg. Infect. foodbome disease outbreaks— Dis. 3:285-293. United States. 1988-1992. M.MWR contaminated with disease-causing 4. Angulo, F. J., and S. Tippen et al. 45(No.SS-5). microorganisms, single-use paper 1997. A community waterlxime out¬ 18. C'.enters for Disease C;ontrol and Pre¬ towels can enhance the hygienic ef¬ break of salmonellosis and the effec¬ vention. 1997. Staphylococcus ficiency of handwashing. tiveness of a boil water order. Am. aureus with reduced susceptibility Household sanitation involves J. Public Health 87:580-584. to vancomycin—United States, 199"’. 5. Archer, D. L., and J. E. Kvenberg. every aspect of family life, every M.MWR 46:813-815. 1985. Incidence and cost of 19. Centers for Disease Gmtrol and Pre¬ room, and every household mem¬ foodbome diarrheal disease in the vention Division of Parasitic Di.s- ber. Use of effective measures to United States. J. Food Protect. eases. 1998. DPDx: Parasites and 48:887-894. reduce contamination with patho¬ health. w'W'w.dpd.cdc.gov/DPDx/ 6. Baron, E. J., R. S. Chang, D. H. gens can, in many instances, pre¬ HTML/Para_Health.htm. Howard et al. 1994. Medical micro¬ 20. C.hapin, C;. V. 1910. The sources and vent disease transmission among fam¬ biology: A short course. John Wiley modes of infection. John Wiley & ily members. Thus, through preven¬ & Sons, New York. Sons. New York. tive sanitation and other good hy¬ 7. Bean, N. H., and P. .M. Griffin. 1990. Foodbome disease outbreaks in the 21. Cohen, D., M. Green. C. BlcKk et al. giene practices, chains of contagion United States, 1973-1987: Pathogens, Reduction of transmi.ssion of shigello can be broken. vehicles, and trends. J. FckkI Protect. sis by control of hou.seflies. Lancet 53:804-817. 337:993-997. 8. Bennett, J. V., S. D. Holmberg, M. F. 22. Collins, J. E. 1997. Impact of chang¬ ACKNOWLEDGMENTS Rogers et al. 1987. Infectious and ing consumer lifestyles on the emer- parasitic disea.ses, p. 102-114. In gence/re-emergence of foodbome The authors wish to acknowl¬ R. W. Amler and H. B. Dull HB pathogens. Emerg. Infect. Dis. edge and thank Georgia-Pacific Cor¬ (eds.).The burden of unnecessary 3:471-479. poration for their continued sup¬ illness. Oxford University Press, New 23- Cooke, E. .M., A. S. Edmondson, and port of the HealthSmart Advisory York. W. Starkey. 1981. The ability of 9. Bidawid, S. P.,J. F. Edeson, J. Ibrahim strains of Klebsiella aerogenes to Board and its initiatives. et al. 1978. The role of non-biting survive on the hands. J. Med. flies in the transmission of enteric- Microbiol. 14:443-450. pathogens ^Salmonella species and 24. Crane, C. B., and F. B. Shevlin. 1964. ABOUT THE AUTHORS .V/nge//« .species) in Beimt. Lebanon. Washing and hand drying in schtxils. Ann. Trop. .Med. Parasitol. 72:117- .Medical Officer 95. 'Center for Food Safety and 121. 25. Crow, S. Air hand dryer or paper Quality Enhancement, University of 10. Blackmore, M. A. 1989. A compari¬ towel dispensers? [letter]. 1985. In¬ Georgia, 1109 Experiment Street, son of hand drying methods. Crater¬ fect. Control 6:4-5. Griffin, GA30223-1797, Phone: 770. ing & Health 1:189-98. 26. Cmickshank, J. D., and T. J. Hump¬ 228.7284, Fax: 770.229.3216, E-mail: 11. Blackmore, .M. A., and E. M. Prisk. hrey. 1987. The carrier food-handler 1984. Is hot air hygienic? A compari¬ [email protected]; and non-typhoid salmonellosis. son of the efficiency of hot air, cot¬ Epidemiol. Infect. 98:223-230. ’Microbiology Laboratories, Massa¬ ton and paper towels. Home Econo¬ 27. Daniels, R. W. 1998. Home ftxxl mist 4:14-15. chusetts General Hospital; ^Depart¬ safety. F
MAY 2000 - Dairy, Food and Environmental Sanitation 335 33. Doyle, ,M, P., L. R. Beuchat, and T. J. 48. Grady, D. 19%. Quick-change patho¬ 63. Larson, E., and E. Lusk. 1985. Evalu¬ Montville. 1997. Fo
336 Dairy, Food ond Environmentol Sanitation - MAY 2000 79. Moore, W. E., E. P. Cato, and L. V. 91. Restaino, L. and C. E. Wind. 1990. Anti¬ 104. Tan, S. W., K. L. Yap, and H. L. Lee. Holdeman. 1978. Some current con¬ microbial effectiveness of handwash¬ 1997. Mechanical transport of cepts in intestinal bacteriology. Am. ing for ftxxl establishments. Dairy, rotavirus by the legs and wings of J. Clin. Nutr. 31(suppl 10):S33-S42. Ftxxl Environ. Sank. 10:136-141. Musca domestica (Diptera: Mus- 80. NIAID News Release. 1997. Nasal 92. Richards, F. O. Jr, J. A. Kovacs, and cidae).J. Med. Entomol. 34:527-531. spray flu vaccine proves effective in B.J. Luft. 1995. Preventing toxoplas¬ 105. Tassios, P. T., A. ,Markogiannakis, children. National Institute of Allergy mic encephalitis in person infected A. C. Vatopoulosetal. 1997. Molecu¬ and Infectious Diseases, National with human immunodeficiency lar epidemiology of antibiotic resis¬ Institutes of Health, Washington, D.C. virus. c;iin. Infect. Dis. 21 :S49-S56. tance of Salmonella enteritidis dur¬ 81. Ojajarvi, J. 1980. Effectiveness of 93. Robinton, E. D., and E. W. .MckxI. ing a 7-year peritxl in Greece. J. Clin. handwashing and disinfection meth¬ 1968. A study of bacterial contami¬ Microbiol. 35:1316-1321. ods in removing transient bacteria nants of cloth and paper towels. Am. 106. Tauxe, T. V. 1992. Epidemiology of after patient nursing. J. Hyg. (Lon¬ J. Public Health 58:1452-1459. Campylobacter jejuni infections don) 85:193-203. 94. Rosef, O., G. Kapperud. S. Lauwers in the United States and other 82. Patrick, D. R., G. Findon, and T. E. et al. 1985. Serotyping of Campylo¬ industrialized nations, p. 9-19. In .Miller. 1997. Residual moisture de¬ bacter jejuni, Campylobacter colt, I. Nachamkim, M. J. Blaser, and L. S. termines the level of touch: Contact- and Campylobacter laridis from Tompkins (eds.). Campylobacter associated transfer following jejuni: Current status and future handwashing. Epidemiol. Infect. domestic and wild animals. Appl. trends. American Society for Micro¬ 119:319-325. Environ. Microbiol. 49:1507-1510. biology, Washington, D C. 83. Pelczar, M.J , E. C. S. Chan, and M. R. 95. Rowland, A.J.,andV.G. Aider. 1972. 107. Taylor, L. J. 1978. An evaluation of Transmission of infection through Krieg. 1995. Microbiology concepts handwashing techniques-2. Nurs. towels. Common. Med. .May:71-73. and applications. McGraw-Hill Inc., Times Jan: 108-110. 96. Scott, E. 1996. Ftxjdbome disease New York. 108. Tebbutt, G. M. 1988. Laboratory and other hygiene issues in the home. 84. Pether, J. V. S., and R. J. Gilbert. evaluation of disposable and reus¬ 1971. The survival of Salmonella on J. Appl. Bacteriol. 80:5-9. able disinfectant cloths for cleaning fingertips and transfer of the organ¬ 97. Shane, S. M., M. S. Montrose, and ftxxl contact surfaces. Epidemiol. isms to f(K)d. J. Hyg. (Cambridge) K. S. Harrington. 1985. Transmis¬ Infect. 101:367-375. 69:673-681. sion of Campylobacterjejuni by the 109. Tenover, F. C., and J. M. Hughes. 85. Pinner, R. W., S. M. Teutsch, housefly fMusca domestica). Avian 1996. The challenges of emerging L. Simonsen et al. 1996. Trends in Dis. 29:384-391. infectious diseases: Development infectious disca.se mortality in the 98. Sheldon, J. E. 1994. C;ombating in¬ and spread of multiply-resistant bac¬ United States. J. Am. Med. Assoc. fection: 25 tips on handwashing— terial pathogens. J. Am. Med. AsstK'. 275:189-193. See if you know them all. Nursing 275:300-304. 86. Pope,A. M.,R. Paterson,andH. Burge. Jan:20. 110. Ttxld, E. C. 1997. Epidemiology of 1993. Indoor allergens: A.ssistingand 99. Simmons, B.,J. Bryant, K. Neiman et ftxxlbtime diseases: A worldwide controlling health effects. National al. 1990. The role of handwashing in review. World Health Stat. Q. 50:30- Institutesof Medicine, National Acad¬ prevention of endemic intcn,sive 50. emy Press, Washingttm, D.C. care unit infections. Epidemiology 111. Vaira, D., and J. Holton. 1998. Vec¬ 87. Preston. G. A., E. L. Larson, and W. E. tor potential of houseflies fMusca 11:589-595. Stamm. 1981. The effect of private domestica) for Helicobacter pylori. 100. Slutsker, L., S. F. Altekru.se, and D. L. isolation rooms on patient care prac¬ Helicobacter 3:65-66. Swerdlow. 1998. Foodborne dis¬ tices, colonization and infection in 112. van de Mortel, T., and L. Heyman. eases: Emerging pathogens and an intensive care unit. Am. J. Med. 1995. Performance feedback in¬ trends. Infect. Dis. Clin. North. Am. 70:641-645. creases the incidence of handwash¬ 12:199-216. 88. Quraishi, Z. A., M. McGuckin, and ing by staff following patient con¬ 101. Sprunt, K., W. Redman and G. Leidy. F. X. Blais. 1984. Duration of hand¬ tact in intensive care. Aust. Crit. Care washing in intensive care units: A 1973. Diagnosis and treatment: Anti¬ 8:8-13. descriptive study. Am. J. Infect. Con¬ bacterial effectiveness of routine 113. Wagner, D. K., and P. G. Sohnle. trol 12:83-87. bandwashing. Pediatrics 52:264- 1995. Cutaneous defenses against 89. Raju, T. N., and C. Kobler. 1991. 271. dermatophytes and yeasts. Clin. Improving handwashing habits in 102. Strange, R. E., and C. S. Cox. 1976. Microbiol. Rev. 8:317-335. the newborn nurseries. Am. J. Med. Survival of dried and airborne bacte¬ 114. Weinberg, W, G. 1996. No germs Sci. 302:355-358. ria. In T. R. G. Gray and J. R. Postgate allowed! How to avoid infectious 90. Redway, K., B. Knights, Z. Bozoky (eds.). Survival of vegetative mi¬ disea.ses at home and on the road. et al. Hand drying: A study of bacte¬ crobes. Cambridge University Press, Rutgers University Press, New rial types associated with different Porton Down, Salisbury, Wiltshire, Brunswick, NJ. hand drying methods and with hot UK. 115. Wurtz, R.,G. Moye, andB.Jovanovic. air dryers. A survey by the Applied 103. Tan, J. S. 1997. Human zoonotic 1994. Handwashing machines, Ecology Research Group, University infections transmitted by dogs and handwashing compliance, and po¬ of Westminster, for the Association cats. Arch. Intern. Med. 157:1933- tential for cross-contamination. Am. of Makers of Soft Tissue Papers. 1943. J. Infect. Control 2:228-230.
MAY 2000 - Doiry, Food ond Environmental Sonitotion 337 Dairy, Food and Etwironmental Sanitation, Vol. 20, No. 5, Pages 338-342 Copyright© International Association for Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322
Evaluation of the Sanitation Program at a Baking Facility for Production of a Low Acid, Fruit-based, Shelf - Stable Product
Rebecca A. Ilisley', Eric D. Jackson^ and Joellen M. Feirtag’*
INTRODUCTION SUMMARY I Food residue left on the surface ; The sanitation program at a baking facility was of equipment and in the processing i evaluated to assess whether it met the requirements for plant environment provides nutri¬ ents for the rapid growth of bacte¬ ' producing a shelf stable product. Testing was conducted ria, yeasts, and molds. Bacteria mul¬ j during the sanitation shift. The evaluation included an ; tiply exponentially; one cell be¬ ! extensive tour and review of the facility, as well as the | comes two in approximately 20 min¬ monitoring of several test points in the facility by use of j utes in warm moist conditions (4), so even a low initial level of contami¬ both an ATP bioluminescence hygiene monitoring system ! nation (e.g., 100 cells/100 cmO on and microbiological surface swab tests. a piece of equipment can become a Test results and observations made in the plant revealed I serious problem by the end of a pro¬ areas and practices that consitute a risk to the microbial ! duction shift. Once microorganisms become attached to a surface, they stability of the product. Recommendations were made to form a base layer that grows into a improve the cleaning and sanitation program in order to biofilm (a film of bacteria and food reduce the risk of microbiological contamination and residue). Bacteria that have adhered protect finished product quality. It was concluded that to equipment at the bottom of the biofilm are difficult to remove. How¬ the sanitation program must operate effectively and ever, cells at the top of the biofilm consistently if the facility is to be successful in producing easily slough off, contaminating the microbiologically sensitive products. food product (2). In a shelf stable product, the water activity and pH are precisely adjusted to inhibit the growth of the usual types and numbers of micro¬ organisms associated with the food. Unhygienic processing conditions lead to a greater microbial load and an increased diversity in the initial
338 Dairy, Food and Environmental Sanitation — MAY 2000 Inlemational Asracialionlor Food Protection contamination. An increased micro¬ MI) before sampling. A 100 cm^ (10 dures and product handling were bial load in the product increases the cm X 10 cm) area of the test surface recorded, as well as concerns and risk that the inherent water activity was swabbed in a zig-zag pattern in suggestions for improvements ex¬ and pH combination will not be ef¬ two opposite directions while the pressed by plant employees and shift fective in controlling microbial swab was rotated (1, 5). The swab supervisors. growth (6). An effective cleaning,-' w as then returned to the plastic test sanitation program is the only way tube, which contained 10 ml of D/ RESULTS AND DISCUSSION to prevent biofilm formation and E neutralizing broth, and refriger¬ ensure a consistenly low initial mi¬ ated (7). The refrigerated sample Observations made during the crobial load in the final product (8). was analyzed within 24 h of sam¬ sanitation survey, concerns ex¬ The objective of this study was to pling. 'fhe swab in the test tube of pressed by employees, and results evaluate the sanitation at a baking diluent was agitated by vortexing for obtained from the ATP biolumines¬ facility and determine if changes 10 s, to remove microbial cells from cence assay and plate count assay were necessary for production of a the swab. The resulting diluent was were used in forumulating recom¬ safe shelf stable product with low spiral plated onto Tryptic Soy Yeast mendations to improve the hygiene initial microbial counts. Agar (TSY), Violet Red Bile Agar in the production facility. The main (VRB), and Lactobacilli MRS Agar areas of concern were determined (MRS) (Difco Laboratories, Detroit, to be the frequency of cleaning and MATERIALS AND METHODS MI), by use of a Model ClI spiral sanitation, the lack of consistency, The production facility was vis¬ plater (Spiral Systems, Inc., Cincin¬ the microbial level on the pails used ited unannounced on three separate nati, OH). The inoculated TSY plates to store ingredients, the shortage of occasions during the cleaning and were incubated at 30°C for 48 h, and time for completion of the tasks, sanitation shift. Surfaces identified the VRB plates were incubated at and the lack of high pressure, hot as potential areas of concern were 37°C for 24 h. The MRS plates were water. sampled after cleaning and sanita¬ incubated in anaerobic jars ((ias Pak (Consistent execution of sanita¬ tion, using the IDEXX Lightning™ system; BBL) at 30°C for 48 h. tion procedures is as important as cleaning validation system and mi¬ the frequency at which cleaners and crobiological surface swabs. Califarm identificatian sanitizers are used. Inconsistent use of cleaning agents and sanitizers Colonies with presumed typical allows microbial “hot spots” to form, ATP bioluminescence assay coliform morphology on VRB agar as seen in the sanitation survey re¬ The IDEXX Lightning™ Cleaning were sampled and streaked for puri¬ sults in Table 1. A surface passed if Validation system was obtained from fication on TSY agar. Pure cell sus¬ it scored less than 2.5, was in the IDEXX Laboratories, Inc. (West¬ pensions were subsequently pre¬ warning zone if between 2.5 and brook, ME) (3)- The luminometer pared and transferred to Analytical 3.0, and failed if the score was 3-0 was calibrated according to manu¬ Profile Index (API) 20 E strips and above, when measured with the facturer’s instructions before use. A (BioMerieux, Hazelwood, MO) ac¬ ATP bioluminescent cleaning valida¬ 100 cm^ area was swabbed in a zig¬ cording to the manufacturer’s in¬ tion system. A surface failed if it zag pattern in two opposite direc¬ structions. The strips were incu¬ scored greater than 100 CPU/100 tions while the swab was rotated. bated at 37°C for 24 h. The reagents cm- when the traditional microbio¬ The samples were assayed for ATP used for the biochemical reactions logical surface swabs were used. In according to the manufacturer’s in¬ were obtained from bioMerieux the “mixing room” for example, 55% structions, and the reading was (Hazelwood, MO). Colonies on the of the surfaces sampled failed or taken immediately after swabbing. purity plates were also tested for the were in the warning zone. Two mi¬ Control assays were conducted by catalase enzyme with 3% hydrogen crobiological samples were as high the procedure just described, using peroxide. A positive reaction was in¬ as 1.0X 10'^CPU/100cm^. Hotspots dicated by gas production. Gram fresh, unused swabs. Blank readings were also identified on the produc¬ stains were conducted using the of any background light outputs tion line, where 3 of the 8 micro¬ were recorded by taking light read¬ Bacto 3-Step Gram Stain Set T, the biological swabs had counts over ings in the absence of any reagents. traditional iodine technique (Difco 1 X 10' CPU/100 cm-. More vigor¬ Laboratories, Detroit, MI). ous cleaning may be required for Plate caunt assay complete removal of the food resi¬ Sterile cotton wool swabs Additianal abservatians due left on the surface after produc¬ (Fisher Scientific, Pittsburgh, PA) Visual assessments were made tion. Sanitation procedures must be were used to swab the chosen sur¬ on 3 separate occasions while the executed to the same standard ev¬ faces. The swabs were pre-moist- plant survey was being conducted. ery shift in order to eliminate “hot ened in sterile D/E Neutralizing Observations of employee practices, spots” and produce a safe, shelf- Broth (Difco Laboratories, Detroit, plant condition, sanitation proce¬ stable product.
MAY 2000 - Doiry, Food ond Environmentol Sonitotion 339 Location Equipment ATP APC Total coliforms Lactic acid bioluminescence bacteria (Log RLU/IOOcm^) (CFU/IOOcm^) (CFU/IOOcm^) (CFU/IOOcm^)
Mixing room
Egg cracker 3.2 8.1 X 10^ <100 <100
2.7 <100 <100 <100
2.4 l.Ox 10' 2.6 X 10" <100
Large glen bowl 2.6 7.3 X 10^ <100 1.3 X 10"
3.2 6.5 X 10" <100 <100
Ribbon blender 3.0 2.1 X 10^ 1.1 X 10' <100
3.3 5.4 X 10' <100 <100
2.8 7.6 X 1 O' <100 <100
Table 2.6 9.8 X 10' 1.1 X 10' <100
2.6 5.6 X 10^ <100 <100
4.2 1.1 X 10^ 6.5 X 10' <100
Wash-up room Pails 3.6 1.2 X 10" 1.5 X 10" 3.9 X 10"
2.4 1.2 X 10" 4.3 X 10" 1.6 X 10"
3.7 7.7 X 10" 5.5 X 10" 2.6 X 10"
Outside storage Pails 3.1 2.3 X 10" <100 5.3 X 10"
4.4 3.7 X 10" <100 2.3 X 10"
3.7 7.2 X 10" 3.7 X 10" 3.8 X 10"
Pie line Pastry conveyor 2.8 3.0 X 10" <100 4.0 X 10'
2.6 9.4 X 10" 2.2 X 10' 9.2 X 10"
3.1 3.9 X 10" <100 1.6 X 10"
Series 90 conveyor 3.7 1.4 X 10" 7.6 X 1 O' <100
2.5 2.2 X 10' <100 3.3 X 10'
3.5 4.3 X 10' <100 5.4 X 10'
340 Dairy, Food and Environmental Sanitation - MAY 2000 The pails used to contain frozen food product. To ensure the initial Eliminate potential sources fruit and store pre-mixed ingredients microbial level is consistently low, of contamination were identified as the largest risk to all food contact surfaces should be 1. Using a sanitizer in the pail product safety and quality. Pails, sanitized every .sanitation shift. The washer before stacking even after already having been cleanup sequence should begin im¬ should properly sanitize washed, failed consistently. Of great mediately after a piece of equipment pails. concern was the presence of is used, by dismantling and expos¬ 2. Pails should be stored in¬ conform bacteria in numbers as high ing surfaces for cleaning as much as doors, away from environ¬ as 5.5 X 1(P CPU/100 cm^ (Table 1). possible and then flushing the mental contaminants and equipment with water to remove Coliform bacteria are susceptible to pests. food residue. The cleaning/sanita¬ hot water and sanitizers, and their 3. An appropriate detergent tion crew must then apply the nec¬ presence therefore indicates poor should be used in the mixing essary detergents, scrubs, and rinses sanitation control of these potential room for more efficient and then sanitize the equipment. pathogens (4). removal of food residue from It was noted and stated by sani¬ the equipment. The suspect coliforms recov¬ tation employees that they were not 4. ITie equipment in the mixing ered from the pails on VRB agar given enough time to complete their room should be sanitized were Gram stained, tested for cata¬ tasks properly or clean and sanitize every sanitation shift. lase and identified by use of Analyti¬ all the items on the schedule. This cal Profile Index (API) 20 E strips inadequancy may contribute to the 5. Non-food contact surfaces (bioMerieux, Hazelwood, MO). The inconsistencies noted previously. (e.g. walls) should be cleaned regularly. colonies were Gram-negative, cata¬ When time for sanitation is insuffi¬ lase positive, rods. An “excellent cient, plant cleanliness seriously 6. Product-soiled equipment identification” of Enterobacter cloa¬ declines. Insufficient time to clean should be pre-rinsed as soon as possible after it is used. cae was obtained with the API and sanitize completely allows for biofilm formation, jeopardizing the strips. E. cloacae produces a heat- microbial stability of the product Adequate tools and training stable enterotoxin and has been during the next production shift. associated with outbreaks of gastro¬ 7. Adequate infrastructure Increasing the number of employees enteritis (4). should be in place so that would help to ensure that equip¬ lactic acid bacteria in high num¬ sanitation employees have ment is cleaned and sanitized before bers were also recovered from the hot water at high pressure for pails. Lactic acid bacteria are spoil¬ production begins. the entire shift. age microorganisms. The microbio¬ Employees need the correct 8. Sanitation crew should be logical and ATP bioluminescence tools to do the job. Therefore, the given enough time to com¬ results indicated that the pails were use of top quality cleaning materi¬ plete all tasks before produc¬ a serious source of contamination als and equipment is necessary. tion begins. High-pressure hot water is a critical that could impact product shelf life 9. When the facility is running tool in cleaning and sanitation. Food and safety. On the basis of this po¬ with three shifts, the number residues are difficult to remove un¬ tential hazard, it was recommended of people on the sanitation that the pails be washed thoroughly der the best conditions; under the crew should be increased to and sanitized before every use. Use existing program, the hot water had meet the increased work¬ of a detergent and sanitizer in the been known to turn lukewarm half¬ load. pail washer would remove food de¬ way through the sanitation shift, and 10. All sanitation employees bris and control microorganisms. It the pressure was often not sufficient should be trained in Good was also recommended that the to remove debris effectively. It was Manufacturing Practices practice of storing the pails out¬ recommended that adequate infra¬ (GMPs) and sanitation con¬ doors be stopped, because outdoor structure be put in place so that sani¬ trol. storage exposes items to environ¬ tation employees have hot water at 11. Sanitation procedures should mental contamination that could the required temperature and pres¬ be documented and made end up in the final product. sure for the entire shift. The water available to sanitation em¬ Microbial load variations in the temperature needed depends on the ployees. finished product may result from task being performed. poor sanitation control. For ex¬ The following recommenda¬ 12. The thoroughness of plant ample, surfaces in the mixing room tions were made for improving the and equipment cleanup had been sanitized as infrequently cleaning and sanitation program to should be monitored and re¬ as once a week. The current method reduce the microbial load in the corded regularly using a of using high-pressure hot water shelf stable product and to ensure rapid technique, such as an alone does not control the microbial that the inherent hurdles would be ATP bioluminescence sys¬ load that eventually ends up in the dealt with effectively; tem.
MAY 2000 - Dairy, Food and Environmentol Sanitation 341 Improvements in employee effectively, the microbial load in the detachment of bacteria and spores practices finished product will be maintained on food-contact surfaces. Trends Food Sci. Technol. 7:152-157. at a low level. This will enable the 13. Finished product should be 3. IDEXX Laboratories, Inc. Lightning™ cooled in an area physically facility to successfully produce a shelf Installation Guide. IDEXX Laborato¬ separated from the produc¬ stable product by ensuring that the ries, Inc., Westbrook, ME. inherent water activity and pH com¬ 4. Jay, J. M. 1992. Modem food micro¬ tion floor to avoid crt)ss con¬ bination will be effective in control¬ biology. 4tb ed.. Chapman & Hall, tamination. >rv’. ling microbial growth. 14. Hand dip stations should 5. Kyriakides, A. L., S. M, Costello, G. Doyle, M. C. Easter, and 1. John.son. be maintained in working ABOUT THE AUTHORS 1991. Rapid hygiene monitoring us¬ order and their frequent use ing ATP bioluminescence, p. 135. In encouraged. 'Department of Food Science P.E. Stanley and L.J. Kricka (ed.), Bioluminescence and chemilu¬ and Nutrition, University of Minne¬ 15. Supplies and finished prod¬ minescence: current status. John uct should be covered or, sota, 1334 Eckles Avenue, St. Paul, Wiley and Sons, Chiche.ster, IIK. preferably, removed from the MN 55108; Phone: 612.624.3629; 6. Lei.stner, L. 1992. Food preservation Fax; 612. 625.5272; E-mail: jfeirtag® by combined methods. Food Res. cleanup area. tc.umn.edu; ^Agriculture and Agri- Inti. 25:151-158. 16. A regular plant cleaning/sani¬ Food Canada, Research Station, Sveum, W. H., L. J. Moberg, R. A. Rude, andj. F. Frank. 1992. Micro¬ tation schedule should be Kentville, Nova Scotia, (Canada, B4N biological monitoring of the food kept and followed. processing environment, p. 1,35. In 17. All plant employees should C. Vanderzant and D. F. Splittstoesser REFERENCES be given the responsibility (ed.). C-ompendium of methods for 1. Itell, P. A. Stallard, S. E. Brown, the microbiological examination of for general cleanliness in and and J. T. E. .Standley. 1994. ATP- foods, 3rd ed. American Public about their various activities bioliiminescence techniques for as¬ Health AsstK'iation. Washington, D.C. in the plant. sessing the hygienic condition of 8. Zottola, E. A., and K. C. Sasahara. milk transport tankers. Inti. Dairy- 1994. Microbial biofilms in the food In conclusion, if the recommen¬ J. 4: 629-640. processing industry-should they be dations are followed consistently and 2. Bow-er, C;. K., J. .Meduire, and M. A. a concern? Inti. J. Food Microbiol. the sanitation program is executed Daeschel. 19%. The adhesion and 23:125-148.
In March of 2000, the International Association for Food Protection participated at the International Fresh-Cut Produce Association's 1 3th Annual Conference and Exhibition in Dallas, Texas. While exhibiting, we offered two drawings for a one-year Membership with our Association and one 87th lAFP Annual Meeting Registration. We are pleased to announce the following winners of the drawing:
William J. Perry, Los Angeles, California Winner of a one-year lAFP Membership
Wilfred A. Sumner, Oakland, California Winner of a one-year lAFP Membership and an 87th lAFP Annual Meeting Registration
We hope these new Members find their Memberships rewarding.
342 Dairy, Food and Environmental Sanitation - MAY 2000 past
Presidential Address
Roy Ginn 74th Annual Meeting of the International Association of Milk, Food and Environmental Sanitarians, Inc. August 2-16, 1987 Anaheim, California
What does lAMFES mean to you? To me it the Board on Thursday morning. Bob is with EDA in Wash¬ means a learning experience. Over the years ington, D.C, and has been a long-time Member of lAMEES. I have learned about Listeria, biosensors, The Board has made a real effort this year to Salmonella, sanitation, water quality, milk and food strengthen our Cximmittees. We want active and busy quality, etc., but, most of all, I have learned about people Committees so that each of you will have a place to con¬ and their professions. lAMFES is made up of scientists, tribute to our common goal of food and environmental educators, managers, business owners, sanitarians, tech¬ protection. We have had some Committees which are in nicians, farmers, writers and salesmen, etc. The name of name only. If we are going to tolerate that because of our organization is a mouthful, but it does accurately indifference, or maybe, it looks good on the program, suggest most of the disciplines in which you are em¬ then we are not providing education and information, ployed. The Association is exciting, interesting and fun, therefore, not serving our Members. and after you have been here as long as I have, it is like a All Committees must have a purpose and a goal and family. I have enjoyed this association, serving on the a plan to accomplish that goal. We have many such Com¬ Board, and now as your President. mittees in our Association that have accomplished their Speaking of people, I would like to single out a long¬ goals and are looking at new goals. To help strengthen time Member, who has served this association faithfully our Committees and get new ideas, the Board met with for many years. He has been Editor of the Journal Committee chairpersons this morning for a breakfast of Food Protection for twenty years. Dr. Elmer Marth, meeting. Note in your program that we have provided University of Wisconsin, is retiring as Editor of the Jour¬ time for Committee chairpersons to give these reports nal of Food Protection this year. Dr. Marth has given during the various sessions. Our hope is to provide infor¬ so much of himself to make the Journal successful, mation to the people who are interested in that disci¬ and I would say we have one of the finest journals in pline. I have been at many of our business meetings where this country. It is people like Dr. Marth that make this we raced through C^ommittee reports so we could make Association so great and successful. Thank you Elmer, the bus for our evening social time. This is one of the for all of those devoted years. reasons we have tried to change the format. Many (a)m- I would like to welcome Bob Sanders to the Board of mittees have given their time and effort to give informa¬ Directors of lAMFES. Bob will become the Secretary of tion to help you in your profession. It is only decent and
MAY 2000 - Ooiry, Food ond Environmental Sanitation 343 in order, that we provide them the forum to present this President, Sidney Barnard, has been reviewing slides this information. I would also eneourage C'-ommittees to have year, to get this lending audiovisual library functioning. a publishable report so it eould be published in one of This is another way to educate people, but it requires our Journals, therefore being useful to a larger audience. money, space and time. We need people to serve, so, if You will note in your program that we have added you are interested, let us know. several new Committees. Our Vice President, Dr. Gravani, A pleasant task for me this past year was to sit on the has worked very hard this past year to encourage and jury of the Crumbine Award. This is a prestigious award, nuture chairpersons to look at their goals and objectives. given to an outstanding health department. The presenta¬ At our business meeting today, we will be voting on tion of the award is rotated between lAMFES, APHA and proposed amendments to the C^onstitution and Bylaws. NFHA meetings. The presidents of these associations sit Our Sustaining Membership is growing and we are pro¬ on the jury with others. I’he Single Service Association, posing a new section in the Bylaws on Sustaining Mem¬ repre.sented by (-harles Felix, sponsors this Award. I en¬ bers, as there is also a proposed section on Retired Mem¬ courage more health departments to enter this competi¬ bers. These are important changes, and I encourage you tion. Our lioard has been looking at updated guidelines for to attend the business meeting and voice your opinion. lAMFES awards, lliere are many deserving people in our Last year, the Board approved table top exhibits at Association so please take some of your time and nominate our Annual Meeting, fhe purpose was to provide another them and send in their biographies to the Awards Cdiair- format to present information. I'he exhibits should be man. Who knows—the individual could be you! educational in nature. We had 27 exhibitors and the ef¬ This is the second year for our graduate student pa¬ fort was successful, so this year, the Board voted to ex¬ pers with the best papers receiving a monetary award. pand the number of exhibits. We have limited them to We want these young scientists in our Association as they table top exhibits, as we are not trying to compete with are our future. equipment-type trade shows. I would encourage this In the past few years, we have been struggling to policy be guarded in the future. come up with the correct meeting sites for our Annual So that the goals and directions of this Association Meeting. It is very difficult for the Board to turn down an stay on course, the Board authorized a Long Range Plan¬ Affiliate who would like to host an Annual Meeting, but ning, Committee. I'his committee will be chaired by Dr. there are sev'eral considerations which must come into Mike Wehr from Oregon. We want this (Committee to play, such as a hotel with adequate number of sleeping look at our Journals, (x)mmittee structure, and our An¬ rooms, meeting rooms, space for exhibitors, and adequate nual Meetings and make recommendations to the Board air transportation. This will be one item for the Long as to the direction this Association should take to better Range Planning Cx)mmittee to discuss. As our Associa¬ serve our Membership and expand our Membership. This tion grows, we will find there are fewer sites which can is the first time this Association has had a ft)rmal Long house our Annual Meeting. This is a new challenge which Range Planning (x)mmittee. all Affiliates and the Board will have to deal with in the lliis Association is alive, well and growing. The Mem¬ future. From the other side of the coin, growth is a pleas¬ bership has increased 523 and at least 300 of these can ant problem. I am pleased to announce that we have be credited to the efforts of the Membership Department a new Affiliate in our Association. It is the Georgia and telephone marketing at Ames. As of July 1, 1987, we Association of Food and Environmental Sanitarians, Inc. have 4,121 Members. We have 78 Sustaining Members Welcome aboard! and 32 of these were added this year by the staff. Look at Leon Townsend, Program Chairman, and his Com¬ the list of Sustaining Members in the front of the Jour¬ mittee have come up with an outstanding program this nal. This is a fantastic effort by our staff. Congratulations! year. In the next two days, you have the opportunity to We are proud of your good work. choose from twelve different sessions. Three Food Pro¬ We mailed 631 more Dairy and Food Sanitation tection Sessions; Three Milk Sanitation Sessions; Sympo¬ Journals this year over last for a total of 3,095 Journals. sium on Food Tampering and Protective Packaging, on This year is the 5()th anniversary of the Journal of Food Biosensors and Their Potential Use in Food Microbiology, Protection. We send out 435 more copies for a total of and on Water Quality; A Food Service Sanitation Session; 3,142. What a nice anniversary present. We are growing! an Environmental Protection Session; and a Session on Kathy Hathaway, our Executive Manager, and her staff Listeria and Emerging Pathogens. Hopefully, you will find have been distributing our Journals at trade shows to let something which will be of interest to each of you in them know lAMFES has something educational to offer these sessions. Be sure to take some time to visit the ex¬ professionals in food protection. We all should be proud hibits. that this is the 5()th anniversary of the Journal of Food The California Affiliate has done an outstanding job Protection. in making your stay a pleasant one. I take a risk in sin¬ The advertising department has surpassed their goal gling out one person, however, Austin Olinger has put in of $1 ()(),()()() net advertising sales by $6,()(){).()(). many hours of effort to make this a successful meeting. We have had to expand our office space, add staff Thank you, Austin, and your Committee. While you are and have installed a new phone system. There are always here in California, take advantage of the various tours growing pains, but, if we are to serve the Membership, which have been provided. Thursday be sure to take in we need adequate facilities. the California large dairy herds tour. This is a beautiful riie Board has authorized an audiovisual lending li¬ part of the country. I hope you and your families have a brary, and this will require space and personnel to man¬ pleasant meeting. age. I’his is being supported by our Foundation Fund. Reprinted from Dairy and Food Sanitation, Vol. 7, The Library Management Committee, chaired by Past No. 11.
344 Dairy, Food and Environmental Sanitation - MAY 2000 Presidential Address
Robert B. Gravani 76th Annual Meeting of the International Association of Milk, Food and Environmental Sanitarians, Inc. August 13-17 1989 Minneapolis, Minnesota
I would like to provide all lAMFES Members is being explored for additional revenue is non-dues in¬ with a report on the current status of our come. This category mu.st increase in the future. Association. Annual Meeting — The ^6th Annual Meeting in Kan¬ sas City, MO was hosted by the Kansas Affiliate. Local Association Management — This year has been a Arrangements Chairman, Don Bechtel and his colleagues very productive but slightly unusual one in that our Ex¬ planned, organized and coordinated all of the logistics ecutive Manager Kathy Hathaway, resigned and moved for the meeting and made the 735 attendees feel right at to Clinton, OH. Your Executive Board then began a search home. Don and all his dedicated staff deserve a special for a new Executive Manager. We received 65 applica¬ thank you for their hard work and their contributions to tions for the position and carefully screened all of them. a very successful conference. The meeting featured 123 After interviewing five qualified candidates in Ames, presentations in a variety’ of food and environmental tech¬ the Board discussed the merits of each of these individu¬ nical sessions and symposia. President-Elect Ron Case, als and chose Mr. Steven K. Halstead as the new Execu¬ Dr. Ed Zottola and all the members of the program advi¬ tive Manager of IAMFES. sory committee should be congratulated for the fine job We are pleased to have Steve as our new Executive they did in arranging the program. There were 15 gradu¬ Manager. I hope that you will join the Executive Board ate students representing eight different universities en¬ in welcoming Steve to lAMEES and assist him as he learns tered in the Developing Scientist Competition. In addi¬ about our Association. tion, 66 companies exhibited their materials, equipment During the two months between Executive Manag¬ or services at our Annual Meeting. ers, Ms. Margie Marble did an outstanding job in serving as Acting Executive xManager. She, along with the entire Ames office staff (Sandy Engelman, Scott Wells, Julie Heim, Dolores Taylor and Dee Buske) deserve a sincere
“thank you very much” for operating the office and han¬ 1988-89 ' Non-Adv«fti3ir« >1^ \ (Salaries. Benefits. | dling the Annual Meeting registration very efficiently and Total Expenses IOp«tmoatl Exp ' Esc.) / Won-Adv.) > effectively. They are a truly great team. $666,573 Memteiship/ N 1988-89 Financial Summary — Finances are always Service / OperatKioal .11J» / E.pen«M* an important area of concern. For the 1988-89 fiscal year, Nv / (Advettistng) the Association had a total income of $638,159 which came from sources shown below in the Total Income pie chart. 'Fhe total expenses for the same time were $(>66,573- Monies were spent in the categories shown in the Total Expenses pie chart below. As you can see, there was a $28,414 deficit. Our cash -1> Mi7l2.5«. Total Income = flow has been very good, but we have dipped into our \ / $638,159 reserve to cover expenses. Obviously this practice must Membenhip28.J* \ Adv«tisii«22.5» / be turned around if we are going to accumulate a reserve for office automation and special projects. One area that
MAY 2000 - Dairy, Food and Environmental Sanitation 345 As always, the success of a meeting is measured by One of the Executive Board goals this past year was the scientific quality of the program, participation by the to improve communication and services to our Affiliates. Membership, the special activities, and the food and ac¬ This has begun with the restructuring of the election commodations. judging from these criteria. I think that procedures for the lAMFES Council of Affiliates officers. the 76th Annual iMeeting was a huge success! There will also be an affiliate needs survey conducted by Association Membership — As of August 4, 1989, the Ames office to further assess what can be done to Membership in lAMFES is as follow's: assist our Affiliates. Steve Halstead and Executive Board members will Direct Members 3,118 be attending several Affiliate Annual Meetings in the year Subscriptions 1,387 ahead to meet and visit with officers and local Members. Sustaining Members 78 Committee Activities — There are currently 21 4,584 lAMEES Committees that are functioning well and ad¬ dressing key issues in food safety, sanitation and food There are scientists, sanitarians, quality assurance protection. professionals, environmental health experts and many I want to personally thank all of the Committee chairs other professionals working in food protection and envi¬ and C^ommittee members for the time and effort that they ronmental health who should be members of our asso¬ have contributed during the past year. Our Committees ciation. In the year ahead, we need to contact these indi¬ are getting stronger and more active each year. We are viduals, make them aware of lAMFES and its objectives slowly moving toward rotating Committee chairs as well and then enlist them as active members. This is one of as Committee members to assure every Member an op¬ the most important ways that our organization will grow portunity to serve the Association. and prosper. We need your help in identifying people Food Safety Activities — lAMFES has been quite who should be contacted regarding membership in active in food safety initiatives in the last year. Your asso¬ lAMFES. ciation actively participated in an Institute of Food Tech¬ Member Services — Our most visible member ser¬ nologists (IFT) conference called “Assessing the Optimal vices are our two outstanding journals which are widely System for Ensuring Food Safety: A Scientific Consensus.” circulated and read around the world. Our technical edi¬ Delegates from eighteen scientific societies (lAMFES tors, Dr. Lloyd Bullerman of the Journal of Food Protec¬ sent three delegates) whose areas of interest include food tion and Dr. Henry Atherton of the Dairy, Food and safety, gathered in Washington, D.C. to discuss food safety Environmental Sanitation have done a fine job of pro¬ issues. The meeting was organized because of a broad ducing high quality publications. I also want to thank all scientific concern that the risks associated with the of our authors for submitting their manuscripts to our American food supply are not being accurately commu¬ journals. Their excellent papers make our publications nicated to consumers. very highly regarded by food protection professionals. Five key interest areas such as: Special thanks are also in order for Dr. Bob Marshall and • Microbiological Hazards Harold Bengsch and their journal Management Commit¬ • Environmental Contaminants tees for their continued interest in and support of our • Naturally Occurring Toxicants outstanding journals. • Pesticide Residues Our audiovisual library is another very popular Mem¬ • Pood and Peed Additives ber service. In the last year there have been 228 requests were examined and discussed by working groups of del¬ for the 34 visuals in the library. The Foundation Fund, egates. Specific recommendations were given for each through the support of our Sustaining Members, com¬ area and a report summarizing these findings was gener¬ missioned the development of the library several years ated. This report was then distributed to decision mak¬ ago, and it has been a huge success. Dr. David MeSwane ers in the U.S. Congress, administrators of regulatory of Indiana University is the Chairman of the Audiovisual agencies responsible for food safety, and the media. Library Committee. He and his committee have done an An executive summary as well as a summary of excellent job of reviewing and selecting visual training recommendations of the food safety workshop will aids. Please don’t hesitate to contact Dr. MeSwane if you be reported in a future issue of this journal. know of any materials that should be reviewed for inclu¬ In addition, lAMFES, through the Journal of Food sion in the library. Protection is sponsoring a symposium at the Dairy and Steve Halstead will be designing and coordinating a Pood Expo conducted by the Dairy and Food Industry Member needs survey during the next fiscal year. Please Supply Association. The Expo will take place on Novem¬ take time to complete this survey and let the lAMFES ber 11-15, 1989 at McCormick Place East in Chicago, IL. Board know how the organization can serve you better. Our symposium, entitled “Coping with Pood Safety Is¬ Affiliates — There are presently 28 domestic Affili¬ sues in the ‘90s” is scheduled for Monday, November 13th ates, two international Affiliates and one new Affiliate from 9:00 a.m. - 10:30 a.m. It will feature distinguished that will receive its charter during this Annual Meeting. industry speakers including Douglas R. Engebretson, The Massachusetts Milk, Food and Environmental Asso¬ Land-O-Lakes; David R. Henning, Kraft General Foods; ciation is the newest Member of the lAMFES family, and and Dennis R. Heldman, National Food Processors Asso¬ we all wish them well as they begin their affiliation with ciation. These experts will address key safety issues and us. provide strategies to successfully cope with them.
346 Dairy, Food and Environmental Sanitation - MAY 2000 By participating in these functions, lAMFES gets If lAMFES is to continue to grow and prosper, sev¬ widespread visibility and attracts the attention of people eral things need to occur. We need: with interests in food protection. I hope that the Exe¬ • an increase in Membership, cutive Board will continue to seek opportunities to “pub¬ • increased Member services, licize” lAMFES’ role in food protection and to be more • increased educational efforts, proactive and involved in food safety issues program¬ • greater contact with Affiliates, ming. • increased visibility in the field of food protection, Moving into the '90s — lAMFES has very effectively • a stronger Association. served the field of food sanitation as well as the dairy It has been a privilege to serve as your President dur¬ industry and parts of the food industry in its 76 years. In ing 1988-89. I want to thank my colleagues and friends the future, the organization needs to continue to attract on the Executive Board for their advice, support and qualified individuals in other areas of the industry. People friendship during my term as President. Your Board Mem¬ from a broad spectrum of disciplines including those with bers have contributed a great deal of their time and tal¬ interests in: ents in the past year to strengthen the Association. Spe¬ cial thanks to all of the involved and active lAMFES Mem¬ • quality assurance and quality control, bers who have made my job during the last year a very • environmental health and safety, pleasant and rewarding experience. • pesticides and toxicology, Arthur Koestler said, “The principle mark of genius is • risk analysis and risk communication, not perfection but originality, the opening of new frontiers.” • food microbiology, I hope that as we approach the ‘90s, lAMFES opens • food science, many new frontiers with all Members contributing to this important goal. If we can accomplish this task, then and many others need to be actively recruited for Mem¬ lAMFES will be the premier food protection association bership. Two categories that need special recruiting ef¬ in the United States! forts are students and local, state and federal regulatory Reprinted from Dairy, Food and Environmental agenc'y officials. Sanitation, Vol 9, No. 11.
nternational Association tor Food Protection
ANNOUNCING I CAREER SERVICES SECTION FOR Dairy, Food and Environmental Sanitation
The International Association for Food Protection is pleased to announce a new focus section for Dairy, Food and Environmental Sanitation (DFES). Beginning with the June issue, we will offer a “CAREER SERVICES SECTION.” Special rates for this section will provide a cost-effective means for those seeking employment by offering career services and advertising positions available. To help get this section started we invite you to advertise in the first two issues at no charge to your organization (up to I column by 2"space). Larger space sizes are also available to which an appropriate discount would be applied. Ads appearing in DFES will be posted on the Association Web site at www.foodprotection.org at no additional cost. Call now for your COMPLIMENTARY fNSERTIONS. Contact: Dave Larson Phone: 515.987.1359; Fax: 515.987.2003 E-mail: [email protected]
MAY 2000 - Doiry, Food ond Environmentol Sonitofion 347 Dairy’, Food and Environmental Satiitatiov, Vol. 20, ,\o. 5, Page ,i48 Copyright® International Association for Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322
Hook reviewed by: William LaGrange, Pfi.D., Exlension Food Scientist, Iowa State University,
Ames. IA WON Book Review
Principles of Food Sanitation Fourth Edition
Writtc-n bv: Norman (i. Marriott
Erinciples of Food Sanitation, written Topics in this book include the importance of by Norman Marriott, Professor and Ex¬ sanitation during food processing, sanitation regu¬ tension Food Scientist at Virginia Poly¬ lations pertaining to the food industry, sources of technic Institute in Blacksburg is a useful book food contaminates including personnel, controlling for student and food processor alike. Sanitation pests, proper waste disposal, cleaning and sanitiz¬ in processing and packaging food obviously is ing compounds, methods and equipment, basics of critical to marketing safe, high quality foods. HACX^P and quality assurance programs, and basic This book presents practical information on how food microbiology. There are individual chapters food sanitation should be carried out in the food on the unique sanitation requirements in process¬ plant. The material included in this book would ing dairy foods, poultry and meat products, seafood, make good material for educating employees. At the end of each chapter are study questions fruits, vegetable, beverages and low-moisture foods. useful for an employee training program. Be¬ Also included are practical ideas for designing a food sides references, each chapter has other sug¬ plant that helps in managing effective sanitation gested readings. programs.
For copies of Principles of Food Sanitation, Fourth Edition-
Mail requests to: Aspen Publishers, Inc., 200 Orchard Ridge Drive, Suite 200, Gaithersburg, MD 20878; Phone: 301.417.7500; Price $59.00 US, Export $65.00.
348 Dairy, food and Environmental Sonitotion - MAY 2000 B Fight contamination with HACCP and QMI Products.
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Reader Service Na. 105
MAY 2000 - Dairy, Food and Environmenlol Sonilolion 349 NewMembers
AUSTRALIA UNITED STATES Patricia K. Shiver Publix Super Markets, Inc. Robin L Sherlock Alabama Lakeland Elisa Systems Roman I. Chyla Brisbane, Queensland US Army Veterinary Srevice Georgia Fort Rucker BARBADOS Pam Chumley The Kellen Co., Atlanta Omar Dash California Barbados Dairy Industries Ltd. Karen M. Birmingham Teresa L. Diekmann St. Michael j The National Food Laboratory, Inc. , Dublin Silliker Laboratories of Georgia Stone Mountain CANADA Avalee M. Gehman Merv Baker j Valley Fresh, Inc., Turlock William C. Holden Canadian Food Inspection Agency The Facility Group, Smyrna Paul N. Gerhardt \ Nepean, Ontario j The National Food Laboratory, Inc. Christie A. Phillips I Dublin University of Georgia Lucy Beck I Athens Crossroads Health Unit Edgar S. Gonzalez Wetaskwin, Alberta I Alta-Dena, Industry Doug Smith University of Georgia Gilles R. Turcotte I Tom P. Vital! Seprotech Systems Inc. Golden State Vintners Gainesville Ottawa, Ontario Parlier ; Hawaii COSTA RICA Colorado Stacia E. Williams Karen J. Breckenridge US Army Veterinary Command Carmela Velazquez j National Laboratory Training Waipahu CITA-UCR, San Jose Network, Denver Illinois NEW ZEALAND District of Columbia Joseph Mitchell John C. Fam Thomas Hammack Williams BioEnergy BioTest Laboratories FDA, Washington Lincoln Hamilton Florida Iowa PHILIPPINES Douglas L. Archer University of Florida Janet Retz Graciano P. Catenza, Jr. Gainesville Townsend Engineering Unicentre Industries Inc. Des Moines Makati City Renee L. Kulich Tropicana N.A., Bradenton Michigan SOUTH KOREA Kristin Phillips Bradley P. Marks Jeong Gyeongill i Publix Super Markets, Inc. Michigan State University SFB Inc., Seoul ! Lakeland East Lansing
350 Dairy, Food and Environmental Sanitation - MAY 2000 Minnesota North Carolina South Dakota Teresa V. Muzzy Joel D. Laster Jeff Tostenrud Schwan’s Sales Enteq)rises I Tyson Foods Corporation j 3M, Brookings Marshall ' Wilkesboro Texas Roberta A. Morales Missouri Victor E. Clark Research Triangle Institute I OBIM Fresh-Cut Fruit Co. Muna N. Naseer Raleigh Beatrice Foods, St. Louis Fort Worth Nancy S. Truluck Charles Schasteen Michael D. Valenzuela Franklin Co. Health Dept. Novus International OWM Fresh-Cut Fruit Co. Spring Hope St. Charles Fort Worth Ohio Nebraska Virginia Christopher Kiefer Alejandro Amezquita Eric C Suloff Sidney University of Nebraska-Lincoln Virginia Tech Lincoln Salem Roger D. White ! Kellogg, Worthington Wade M. Fluckey Washington University of Nebraska-Lincoln Pennsylvania Bruce C. Barry Lincoln I Vijay K. Juneja I Oberto Sausage Co. Kathie Manirath USDA-ARS-ERRC Kent Cargill-PGLA-1, Blair Wyndmoor I Jennifer A. Tebaldi New Jersey Don McLean I Washington State Dept, of Health I Olympia Dave Marston Dept, of Navy 3M, Flemington Mechanicsburg Wisconsin
Sima Yaron I Sam Shannon ! Polly Koepp Rutgers University Weis Markets, Inc. j Associated Milk Producers, Inc. Sunbury New Brunswick I Portage
New York ^ Puerto Rico Timothy S. O'Connell Robert A. Curtis j Brenda E. Ramos-’Torres j Jones Dairy Farm APV Americas, Tonawanda 1 San Antonio i Fort Atkinson
New Sustaining Member
Vicky L. Benesch Celsis Inc. Evanston, Illinois
MAY 2000 - Dairy, Food and Environmental Sonitotion 351 UpDates
Silliker Names Heckman “We’re extremely excited LaFave holds a bachelor of Senior V.P. of Operations about the new dimension of food science degree from Penn State safety expertise Dr. Ortega brings University in health policy and Deborah C. Hockman, Ph.D., to our center," said O'SQE director administration. He learned to was named senior vice Michael Do)’le. “Her research into optimize distribution and sales president of Operations of Silliker this emerging area of food parasi¬ w’hile working as regional market¬ I,aboratories Ciroiip, Inc. in tology is certain to have tremen¬ ing manager for a manufacturer Homewood, IL. In her new’ role, dous impact on understanding the of automobile oils and a line Dr. Hockman is responsible for behavior, control and elimination of specialty chemicals. leading laboratory services for of foodborne parasites." On the opposite coast, Kurt Silliker's North American network. Ortega’s research, focuses (irade joins Bell as a technical One of her primary initiatives is to on parasites in food and water. representative covering the direct the continued expansion of In 1993, she was part of a team Southeast. Based in Atlanta, GA, Silliker’s chemistry capabilities. of scientists that first identified Grade travels throughout Tennes¬ Prior to joining Silliker, Dr. Cydospora, a parasite linked to see, Mississippi, Alabama, Georgia, Hockman was vice president of outbreaks in raspberries, basil South (’.arolina and North Carolina environmental health, safety and and lettuce. assisting PCOs and distributors technology for Waste Management, By training, Ortega is a med¬ w’ith Bell products. Inc. She also served in manage¬ ical parasitologist. She is working Grade received a bachelor ment roles with pharmaceutical to adapt detection methods used of arts degree in public relations laboratories Ci. D. Searle and in the medical field. “We have to from Marquette University in American CAanamid. Dr. Hockman find out how to detect them and Milwaukee, Wl. He fine-tuned his is a Loyola University ((diicago) how to stop them,” Ortega said. sales and distribution experience graduate with a Ph.D. in analytical as field sales manager for a dis¬ chemistry. LaFave and Grade Join tributor of specialty metal prod¬ “With her experience at these ucts. leading Fortune 500 companies, Bell Laboratories, Inc. Deborah brings more than 18 Scott LaFave and Ktirt Grade >'ears of invaluable technical and recently joined Bell Laborato¬ Alfa Laval Flow Inc. chemistry operational expertise ries as technical sales representa¬ Names Inside Sales to Silliker," said Dr. Russell tives. As part of Bell’s sales and Manager S. Flowers, Silliker President marketing team, LaFave and Grade and CFX). represent Bell’s line of products to David Kirk of Pleasant Prairie, distributors and PCOs through Wl has accepted a position individual consultation and trade with Alfa Laval Flow Inc. as inside Parasitologist Joins UGA shows. They also visit sites of sales manager for the sanitary flow Food Satety Researchers rodent infestations with P(>Os, division. providing technical advice on Kirk spent three years at Alfa Ynes Ortega is a key addition rodent control strategies. Laval Ltd in Eastbourne, England, to the University of Georgia LaFave joins Bell as the new as customer support group research team at the Griffin, GA, Southwest technical representa¬ manager. He brings over 15 years (Center for Food Safety and Quality tive. Based in Orange Camnty, CA, of experience in customer service Hnhancement (C^FSQE). Ortega is he works with distributors and management to his new role. Kirk one of a handful of researchers in PCX)s in Arizona, southern Califor¬ will be responsible for managing the world studying parasites on nia, and Las Vegas, concentrating the activities of the inside sales and food. heavily on the Los Angeles area. pump sales departments.
352 Daily, Food ond Environmenlol Sanitation - MAY 2000 Very Small Plants Human Health Risk Successfully from Exposure to Implement HACCP Natural Dog Treats he US Department of Dn August 1999, the prov¬ Agriculture’s Food Safety ince of Alberta reported an and Inspection Service increase in Salmonella announced the successful imple¬ infantis cases. The initial investiga¬ mentation of the new science- tion conducted by the regional based preventive food safety public-health authority of Calgary, system in all federal and state- Alberta, demonstrated that eight inspected very small plants. As of of twelve S. infantis ca.ses were January, all of the nation’s meat dog owners, and that nine of and poultry supply is produced twelve had exposure to pig ear under the Pathogen Reduction/ dog treats. A pig ear treat taken Hazard Analysis Critical Control from the home of one of the cases Point systems. Plants failing to was also found to be positive for implement the new system are not S. infantis with the same phage eligible for federal or state inspec¬ type and pulsed-field gel electro¬ tion. phoresis (PFCE) pattern as found Of the 1,995 state-inspected “We’ve worked diligently with in cases. Sub.sequent investigation very small establishments, only industry groups and universities of the implicated processing plant 65 enforcement actions relating to ensure very small plants that indicated the presence of a variety to HACC^P implementation were wanted assistance were given the of Salmonella serotypes on necessary. Only 191 state plants finished product including pig tools to successfully implement have voluntarily withdrawn from ears, as well as other dried pet HACCP. 1 am proud of the plants, inspection. The stated reasons treats processed in the same industry, universities, and employ¬ include business decisions; manner in the plant. ees of FSIS who made HACCP conversions to retail exemption Both provincial and federal implementation a success,” said status, and HACCT reasons. Under public-health authorities became Catherine Woteki, under secretary HACCP, plants identify hazards, involved in the investigation with for food safety before the House such as microbial contamination knowledge that the implicated Appropriations Agriculture Sub¬ that are reasonably likely to occur, plant distributed product acro.ss committee. develop critical control points in (Canada and to the United States. Of the 3,162 federally in¬ their processes where those A national survey of A. infantis I hazards can be prevented or cases was conducted using a spected very small establishments, controlled, and maintain records questionnaire requesting inform¬ only 48 enforcement actions documenting that the controls are ation on exposure to dog treats. relating to HACCP implementation working as intended. ITie survey revealed that cases were necessary. Only 185 plants FSIS helped smooth the way from other parts of (Canada had have voluntarily withdrawn from for very small plants after the also been exposed to pig ears. inspection. The stated reasons successful implementation of PFGE patterns from the isolates of many of these cases were the include business decisions; HACCP in large and small meat same patterns as detected in the HACCP related reasons and and poultry plants. Three hundred Calgary cluster. A matched case- conversions to retail exemption ' large plants came under HACCP in control study involving 21 cases status. Retail store operations may January 1998; 2,300 small plants and 40 controls demonstrated a be exempt from federal inspection implemented HACCP in January statistically significant increase requirements if sales of meat or 1999; and very small plants — in the risk of salmonellosis with poultry products made to hotels, those with fewer than 10 employ¬ exposure to pig ear treats. restaurants, or similar institutions ees and less than $2.5 million in It is not clear from the investi¬ do not exceed either of two ! annual sales — implemented gation whether cases contacted maximum limits in the regula¬ HACCP in January 2000. Very S. infantis directly from handling tions: 25 percent of the dollar small plants were provided self- the pig ears, or as a result of the value of total product sales and study guides, which were person¬ shedding of the organism into a total calendar year dollar limita¬ ally delivered to the plants by FSIS their home environments from tion. field personnel. their asymptomatic pet dogs. One
MAY 2000 - Dairy, Food and Environmental Sanitation 353 News, continued
case did not have contact with a ing a venue for safe standards 1 substantially during this period or dog, but had handled pig ear treats development and standards i from previous years. During this while in a pet store. Only five of sharing. I reporting period, S. enteritidis 27 dogs owned by cases exposed I continued to be a major cause of to pig ears were reported to be ill; illness and death. In addition, however, S. infantis is not nor¬ Surveillance for multistate outbreaks caused by mally considered a canine patho¬ Foodborne Disease contaminated produce and outbreaks caused by Escherichia gen. The human health risk posed Outbreaks — United by pets infected with human coli 0157;H7 remained promi¬ pathogens is well documented, States 1993-1997 nent. Current methods to detect i FBDOs are improving, and several as is the risk from environmental ince 1973, CDC has main¬ I changes to improve the ease and exposures. tained a collaborative j timeliness of reporting FBDO data The importance of this health surveillance program for I are occurring (e.g., a revised form risk to humans is underscored by collection and periodic reporting to simplify FBDO reporting by the fact that, in Canada, the pet of data on the occurrence and state health departments and treat industry is self-regulated; causes of foodborne disease out¬ electronic reporting methods). hence, no government regulatory breaks (FBDOs) in the United State and local health departments body is responsible for ensuring States. This summary reviews data the safe practice of this industry. continue to investigate and report from January 1993 through FBDOs as part of efforts to better The risk is not restricted to the December 1997. I understand and define the epide¬ product of only one manufacturer The Foodborne-Disease Out¬ miology of foodborne disease in nor to manufactures in Canada break Surveillance System reviews alone. Pig ear pet treat product the United States. At the regional data concerning FBDOs, defined as from Canadian and American and national levels, surveillance the occurrence of two or more producers have, since this invest¬ data provide an indication of the cases of a similar illness resulting igation, also tested positive for etiologic agents, vehicles of from the ingestion of a common salmonellae. Among the serotypes transmission, and contributing food. State and local public health isolated from pig ear pet treats factors associated with FBDOs departments have primary respon¬ was a multiple antibiotic resistant and help direct public health sibility for identifying and investi¬ strain of 5. Typhimurium DT104. actions to reduce illness and death gating FBDOs. State, local, and The results of these investiga¬ caused by FBDOs. territorial health departments use tions indicate that pet treats a standard form to report these derived from animal parts should outbreaks to CDC. be considered a public-health risk FSIS Reports Continued During 1993-1997, a total of if not appropriately processed. 2,751 outbreaks of foodborne Decline of Salmonella In response to the outbreak and disease were reported (489 in he US Department of because the risk of salmonellosis 1993, 653 in 1994, 628 in 1995, from exposure to these products Agriculture’s Food Safety 477 in 1996, and 504 in 1997). was previously unknown, public and Inspection Service These outbreaks caused a reported warnings and health advisories reported substantial reductions in 86,058 persons to become ill. were issued by some provinces the prevalence of Salmonella in Among outbreaks for which the and Health Canada. Furthermore, raw meat and poultry products etiology was determined, bacterial a number of plant investigations produced under USDA’s new, pathogens caused the largest have led to as many as 10 volun¬ science-based inspection system percentage of outbreaks (75%) tary recalls of natural pet products at both large and small plants. and the largest percentage of cases which have been facilitated by the “The Hazard Analysis Critical Canadian Food Inspection Agency. (86%). Salmonella serotype Control Point system (HACCP) has Laboratory testing of pet treats is enteritidis accounted for the been instrumental in the continu¬ currently being carried out nation¬ largest number of outbreaks, cases, ing decline of Salmonella pre¬ wide and similar studies are under¬ and deaths; most of these valence,” said Under Secretary way in the United States and outbreaks were attributed to for Food Safety Dr. Catherine Europe as a result of the Canadian eating eggs. Chemical agents E. Woteki. “HACCP is one of investigation and findings. caused 17% of outbreaks and 1% our best tools for fighting pot¬ The pet treat industry has of cases; viruses, 6% of outbreaks entially deadly pathogens and met with federal, provincial, and and 8% of cases; and parasites, ensuring safer meat and poul¬ territorial public-health officials 2% of outbreaks and 5% of cases. try for American consumers.” to discuss the problem and is The annual number of FBDOs Results of two years of test¬ currently in the process of creat¬ reported to CDC did not change ing in large plants under HACCP
354 Doiry, Food and Environmental Sanitation - MAY 2000 show decreases in Salmonella j based preventive food safety i call for more and stricter controls, prevalence in all product catego¬ i systems,” said Woteki. “FSIS i particularly at the production ries. In pre-HACCP baseline selected Salmonella because it j stage. Producers are considered studies, Salmonella prevalence is a good indicator of sanitary I least credible when it comes to in young chicken carcasses conditions as well as being one j telling the truth about food. was 20 percent and 10.3 percent of the leading causes of foodborne : Similarly, consumer associa- under HACCP, a difference of i illness.” ! tions are considered the most nearly 50 percent. Prevalence in I NOTE; Baseline surveillance [ trustworthy; one out of two swine was 8.7 percent before i data, upon which Salmonella consumers having confidence in HACCP and 4.4 percent under performance standards were them. At any rate, on average, one HACCP, a difference of nearly 50 I calculated, represent a true I out of two consumers considers percent. In ground beef, preva¬ industry prevalence. Data are I food to be safe when it contains lence was 7.5 percent prior to production based, were collected neither pesticides nor hormones HACCP and 5.8 percent under over an entire year, and represent and when it is controlled by HACCP, a difference of more than 99 percent of production in each j competent bodies. This analysis 20 percent. Prevalence in ground species category. The six months shows that consumers want to turkey was 49.9 percent before of HACCP pre-implementation and j know as much as possible about HACCP and 34.6 percent under compliance phase data do not i foodstuff ingredients. Almost one HACCP, a difference of more than meet these criteria and were ! out of two consumers believe that 30 percent. generated using a different sample the safest food products are to be Results of one year of testing j frame. Large broiler plant repre¬ j obtained in the supermarkets and in small plants under HACCP sentation of production is closer from farmers and small producers, show a similar trend of decreasing to the baseline 99 percent than while one out of five consider Salmonella prevalence in three of would be the case for any type I small grocery shops to be less the four product categories. In pre- of livestock. A progress report on I dependable. In general, there is a HACCP baseline studies. Salmo¬ Salmonella prevalence is available relatively low level of confidence nella prevalence in ground beef at the FSIS Web site at www.fsis. in producers, whether because was 7.5 percent and 4.3 percent i usda.gov. of the information they provide under HACCP, a difference of about the product or, more more than 40 percent. In young importantly, because of the fact chicken carcasses, prevalence Eurobarometer 49 — that they sell products that are was 20 percent before HACCP Food Safety profitable, but not safe. Consumer and 16.3 percent under HACCP, associations are considered to be a difference of nearly 20 percent. he Commission has received I by far the most reliable source of Prevalence in cow and bull the results of a Eurobaro¬ I information with regard to food- carcasses was 2.7 percent prior meter survey on the subject ! stuffs, one out of two consumers to HACCP and 2.3 percent under of food safety. The survey focuses j having confidence in them, HACCP, a difference of 15 per¬ on six main issues: food safety in j followed by the national authori- cent. The only exception to the general, the factors which deter¬ t ties (one out of four) and the downward trend was swine mine safety, safety and the retail j European Institutions (one out of carcasses, where 18.2 percent outlets, sources of information on j five). As regards confidence, the tested positive after HACCP, food safety, labelling and informa¬ ! Dutch clearly stand out from the compared to the performance tion concerning the products I other Europeans. The results show standard of 8.7 percent. It is themselves. According to Euro¬ i that they have a very high level of expected that small swine plants pean consumers, bread and other confidence, exceeding the aver¬ foodstuffs bought in bakeries are will evaluate and implement more ages recorded in the other Member the products in which the majority effective means of reducing States — whether it comes to their of consumers (86%) have the most Salmonella. j being told the truth about food¬ confidence, while, on the other Since HACCP implementation, stuffs or where labelling informa¬ hand, confidence in the safety of 90 percent of large plants and 84 tion is concerned. Nor do they percent of small plants have met ready-made meals is very poor insist that more controls are Salmonella performance stan¬ (39%). Foodstuffs inspire more needed. They are less fearful of dards. Failure to meet the stand¬ confidence in consumers when ards triggers plant actions and can they have undergone national possible additives and preservative lead to regulatory enforcement (66%) or European (43%) agents in foodstuffs. On the other action. “The Salmonella perfor¬ controls, as opposed to controls hand, the Greeks tend to be more mance standards are a crucial carried out by distributors (29%). wary and often have very deter¬ component of the new science- Indeed, eight out of ten consumers mined views on foodstuffs. For
MAY 2000 - Dairy, Food and Environmental Sanitation 355 News, continued
their part, the Irish are the most newborn babies have died and one- gram that included requirements at hesitant and seem to be tlie least pregnant women had a spontane¬ lea.st equal to those of the federal interested in food safety. Most of ous abortion. meat inspection program. FSIS tliem tend to answer “Don't know" The ca.ses arose in 21 different amended regulations to allow departments throughout France, rather than express an opinion on .Minnesota to implement a similar suggesting that the vehicle might the subject. In general, supervi¬ state inspection program for be a nationally distributed food. poultry products on February sory staff, the self-employed and Results of a case control study 11th. white-collar workers are nn)re carried out by the Institut de Veille distrustful than the other catego¬ Sanitaire and district health FSIS carries out the federal ries where food safety is con¬ departments showed that the inspection program and has cerned. I'hey consider that con¬ consumption of pork tongue in oversight of state programs. trols are essential for food safety. jelly was as.sociated with infection Federal laws require IISDA inspec¬ In addition, they would like clear with the outbreak strain. Thirteen tion of meat and poultry products labelling information in the form out of 23 cases interviewed before they can be sold and transported interstate or to foreign of letters or a combination of reported having eaten this product countries. State inspected meat letters and symbols. As regards to and the others had all eaten pate and other meat products from and poultry can only be sold labels, younger people are less delicatessens. within the state. Last fall, USDA likely to read them than their At present, it is impossible to forwarded a bill to (Congress that elders, mainly due to of lack of implicate with certainty a manu¬ would provide for interstate- interest. Despite this, the analysis facturer as the source of the out¬ shipment of state inspected meat shows that they are highly confi¬ break. Investigations are in and poultry. In November, Sena¬ dent in foodstuffs — but on w hat progress and include continuous tors Thomas Daschle (D-SD) and grounds? Labels remain a good case-surveillance, sampling of Orrin Hatch (R-D'O introduced the source of information, six out of meat products on sale in shops legislation, the “New .Markets for ten consumers claiming to regu¬ used by cases and investigation of State-Inspected Meat Act of 1999.” larly read them. their supply channels in order to “We are pleased to announce that I'he most valued part of identify a common processing plant, investigations of major .Minnesota has developed and labelling seems to be the sell-by plants tliat produce pork tongue in implemented poultry products date, the less interesting part jelly and of plants that supply the inspection requirements that are being the clear indication of a shops used by cases, and screening equivalent to tho.se of USDA and product's place of origin (nearly for the epidemic clone among will now be responsible for nine out of ten consumers were strains isolated from meat prod¬ administering its own poultry in agreement about this), as well ucts in France in recent months. products inspection program," Refiorh’d hy Hcnricttc dc Valk as the likely presence of (iMC)s. said FSIS administrator Thomas (h.dc\ [email protected];intc,fr) for the listeriosis ln\estinati»)n 'I'eani. Institut de Veille J. Billy. The Poultry Products Outbreak of List¬ Sanitaire, Franee. Inspection Act provides that whenever tlie secretary of agricul¬ eriosis Linked to the ture determines that any state has Consumption of Pork FSIS Approves developed and will enforce state Tongue in Jelly in Minnesota State inspection requirements at least France Poultry Inspection equal to those imposed by the federal government, the secretary nwenty-six cases of listerio¬ Program will permit the state to operate its sis, all with Listeria mono¬ he IIS Department of own inspection program. The cytogenes serotype 4b n secretary has determined that the infection with the same DNA Agriculture’s Food Safety state of Minnesota has developed macrorestriction pattern, were and Inspection Service identified in France between mid announced that Minnesota has and is in a position to enforce November 1999 and 29 February implemented a state poultry effectively such a state poultry 2000 by the National Reference inspection program. In December products inspection program in (Centre for Listeria (Pasteur Insti¬ 1998, Minnesota began administer¬ accordance with applicable tute, Paris). Five adults and two ing a state meat inspection pro¬ provisions of the PPIA.
356 Dairy, Food and Environmental Sanitation - MA'i' 2000 IndustryProducts
adjustment of each conveyor, the FZT is available in day spans requiring fewer spare parts and no of 5, 10, 20 and 40 days. Powered cumbersome drive arrangement. by a single 1.5V A A battery, it Its quick-change connectors measures temperatures in a range minimize change time and allow of -20°F to +100°F with operating for tool-free removal of conveyors. accuracy of ±2°F across the full The ACCUSTAR’s flip-up tail range. Large enough to be seen pulley makes cleaning and mainte¬ on loads, yet small enough to be nance easy while its fiber optic convenient to use, the FZT has photo eye permits simple installa¬ features to protect the chart and tion and replacement. The frame indicate tampering. Bilingual instructions in Spanish and English has fully crowned rollers for better are on the instrument. tracking and a solid side frame for Ryan Instruments, Redmond, a more pleasing, cleaner look. WA What’s more, the ACCUSTAR can be paired with any of Ramsey’s precise, time-proven check¬ weighing electronics. Ramsey - A Thermo Sentron The NewLSM 510 NLO Ramsey — A Thermo Sentron Company Company, Minneapolis, MN Confocal Laser Scanning Ramsey Introduces Its Microscope with Multi¬ New Icore ACCUSTAR"* photon Excitation Weighframe Ryan Introduces Carl Zeiss introduces an enhanced model of the well- Ramsey has introduced a new Economical Strip Chart weighframe in its fine line of established LSM 510 confocal laser checkweighing equipment. The Recorder scanning microscope, LSM 510 NLO, expanding application ACCUSTAR™ Global Check-weigher he EZT from Ryan Instruments T possibilities in biology and medi¬ uses the latest, state-of-the-art is a portable strip-chart cine. technology, truly making recorder designed specifically for The innovative and flexible it a star performer. in-transit monitoring of perishable scanning strategies of the LSM 510 Rigidly constructed with a products. It was introduced at the have been supplemented by finite analysis, open and modular 2000 exposition of the United additional new functions. The design, the ACCUSTAR offers Fresh Fruit and Vegetable Associa¬ combination of the LSM 510 with superior weighing properties. Its tion in Phoenix, AZ, on February the Axioskop 2 FS motorized unique dual load cell weightable 26, 2000. fixed-stage microscope stand mount reduces vibration, increases An indispensable tool for the permits simultaneous confocal accuracy and side loading protec¬ produce, perishable food and imaging and electrophysiological tion, improves temperature horticultural industries, the FZT measurements. Integrated short- compensation and offers greater offers the security of a third-party pulse lasers allow multi-photon stability. Load cell error is also monitoring system at an economi¬ excitation, protecting living effectively cut in half. The cal price. specimens and implementing ACCUSTAR has individual motors Completely self-contained and optimum 3D selectivity and that allow for independent speed delivered ready for customer use. resolution.
The publishers do not warrant, either expressly or by implication, the factual accuracy of the products or descriptions herein, nor do they so ivarrant any views or opinions offered by the manufacturer of said articles and products.
MAY 2000 - Doiry, Food ond Environmentol Sanitation 357 IndustryProducts, continued
The new 4D-Scan permits or. Thus a spectrometer makes it An entire new line of Orion image stacks to be recorded over possible to determine the spectral pHuture probes is available with time (xyz-t). Functions for the properties of dyes in the cellular different measurement combina¬ display, analysis, 3D reconstruc¬ surrounding or in cell compart¬ tions in submersible Low Mainte¬ tion and archieving of image ments in any region of interest, nance™ and easy cleaning Sure- stacks over time are available as and thus to select the suitable filter Flow’^ styles. well. The Spline Scan mode allows combination for optimum detec¬ Both Advanced meters offer scanning along any curved or tion. enhanced calibration options including pH auto-buffer recogni¬ freehand line. This enables Carl Zeiss, Inc., Fliornwood, tion of up to five points, and the biological structures, e g. neuronal NY 555A offers conductivity calibra¬ and cellular processes, to be No. 264 tions including Auto-Cal™, optimally examined. DirectCal™, cell constant adjust¬ Ihe optimum synthesis of ment, or multi-point calibration confocal imaging and electrophy- of up to five points. Powerful siological measurements is made data-logging and printing options possible by the new combination allow for unattended analysis and of the LSM 510 with the Axioskop data collection that meets strin¬ 2 FS motorized microscope stand. gent GLP requirements. Both This upright fixed-stage stand meters carry a three-year warranty. provides objective focusing and a Orion Research, Inc., Beverly, new lifting and pushing mecha¬ MA nism for application-oriented No. 265 objective change. A new line of state-of-the-art immersion objec¬ Orion Research, Inc. tives for electrophysiology applica¬ Syncro Vac Receives tions completes the configuration. Models 555A and 535A The LSM 510 NLO features pHuture M.M.S.^ Multi- 3-A Sanitary Standards fiber-coupled, short-pulse lasers in Symbol Certification the IR range for multi-photon Measurement Systems for Dairy Industry excitation. Buddy Bossmann, Orion is pleased to introduce Product Manager for Carl Zeiss, the latest achievement in Syncro Vac, announced that comments, “Control of the laser electrochemistry. These advanced they received a Certificate of intensity via an acousto-optical I benchtop Multi-Measurement Authorization to apply the 3-A element provides fast (pixel to I Systems allow the user to utilize symbol to their polished metal pixel) beam blanking to protect Orion pHuture™ technology' to tubing for milk and milk products living specimens during flyback ! simultaneously gather many from the 3-A Sanitary Standards and true region of interest scan¬ different measurements from a Symbol Administrative Council. ning or bleaching. In addition to single sample using one 12 The 3-A symbol designates that the time-tested possibilities of the ) millimeter electrode! The Model Syncro Vac’s products consisting LSM 510, simultaneous confocal 555A measures pH, mV, conductiv¬ of all types of bent and pulled and multi-photon operation is ity, TDS, salinity, resistivity, and stainless steel components fully possible without restriction for ORP as relative mV or E„, and comply with the 3-A Sanitary various fluorescence markers. temperature. Meter input include Standards designated. Therefore, conventional counter¬ ' standard BNC for traditional pH “We feel it is important to stains can still be used, and UV I * measurement, traditional conduc¬ comply to all standards that are dyes are now simply excited via tivity input for 2 or 4-electrode recognized by the USDA,” said multi-photon absorption.” [ cells, plus an input for the world’s Howland Foster, vice president of The new filter combinations ' first “five-in-one” pHuture Pen- sales and marketing at Syncro Vac. in the detection module make LSM trode™ probe. The Orion Model “Our products not only enable 510 NLO even more suitable for I 533 advanced benchtop meter dairies to run cost-effectively, but the increasing use of all types of i measures pH, mV, ORP, and they also promote sanitary envi¬ GFP (Green Fluorescent Protein). temperature with the same ronments.” New fiber decoupling of a confo¬ I versatile probe technology, but is Syncro Vac, Milpitas, CA cal detection channel permits i designed for those users requiring connection of any required detect¬ i only pH and ORP measurements. No. 266
358 Dairy, Food ond Environmental Sanitation - MAY 2000 Dickson’s New KT655 - it becomes impossible to peel, Microprocessor-based flake or strip. Additionally, because of its superior hardness, Temperature Recorder it resists nicks and scratches. Dickson announces that they General Magnaplate Corpor¬ are offering a NEW model to ation, Linden, NJ their KT6 microprocessor-based series of recorders, the KT655. Dickson’s KT655 is a 6" micro¬ processor-based, two-channel temperature chart recorder with New Kits from Pall data logging capability. The Gelman Laboratory KT655’s two k-thermocouple probes ensure fast and accurate Provide Membrane and temperature measurements. Reagents Optimized for Whether you need to record in a the Chemiluminescent high temperature oven or a low General Magnaplate Corporation temperature freezer, the KT6 Detection of Proteins series offers complete flexibility and lubricity of magnesium and Pall Gelman Laboratory’s new and valuable features. magnesium alloys. MAGNADIZE’^ Protein Detection Kits with In addition to the paper coatings are used in a wide variety BioTrace’" PVDF Membrane chart record, all data can easily of commercial applications, provide sensitive detection of be downloaded to your PC for including sliding vanes in rotary proteins using horseradish peroxi¬ viewing, graphing, or printing compressors, air operated tools, dase labeled secondary antibodies with DicksonWare" software. and turboprop gear splines and and LumiGLO* Chemiluminescent The KT655 is also capable of real housings. Subshate. The kit includes mem¬ time monitoring from your PC. The product line offers brane and reagents developed to All KT6 series recorders coating thickness from 0.0003- perform optimally together and feature panel and wall mount 0.0020", and provides varying provide sensitivity equaling capability, a DIN compatible degrees of wear and corrosion radioactive detection without the enclosure, AC power with battery resistance; lubricity and friction associated hazards or disposal back-up, programmable recording requirements for specific applica¬ concerns. Proteins can be detected times, and 15 user selectable tions and alloys. The coatings meet temperature ranges. Additional MIL-M-45202, and AMS-2476B, after electrophoresis and transfer features include digital display, CPW 331-21 through 25 as well as (Western blotting) or quantitated audible alarm, and a SPST alarm/ over 1,000 hours salt spray per by dot blotting directly on the relay contact. ASTM B 117. membrane. Dickson Company, Addison, IL Several coatings provide hard The new kits use an enzyme- wear resistance from Rc 35-60, linked affinity purified secondary depending on thickness; excep¬ antibody coupled to horseradish tional resistance to water, steam, peroxidase (HRP) and a highly General Magnaplate oils, acids and alcohols; and low i sensitive chemiluminescent friction from 0.04 to 0.15. The substrate. Signal can be measured Provides Abrasion and temperature range is from -100° using a camera luminometer or by Corrosion-Resistant to +550°F. Several classes of the exposing X-ray film to the mem¬ Synergistic Coatings product line offer custom infusion brane. If necessary, blots can be with suitable polymers and sealers stripped and reprobed after General Magnaplate for special finishes, while others detection. Corporation’s MAGNADIZE* allow metal-to-metal bonding. Pall Corporation, Ann Arbor, MI Synergistic Coatings improve Once MAGNADIZE coatings corrosion resistance, hardness become part of the metal surface.
MAY 2000 - Doiiy, Food and Environmental Sanitation 359 360 Doiry,Foodond EnvironmentalSanitation-MAY2000 RECOGNITION FORCORPORATEEXCELLENCEINFOODSAFETYANDQUALITY BLACK PEARLAWARD The BlackPearlAwardisgivenannuallytoacompanyforitseffortsinadvancing foodsafetyandqualitythroughconsumer THE Contact theAssociationofficefornominationinformation. International AssociationforFoodProtection.Weinviteyoutonominateyour companyforthisprestigiousrecognition. programs, employeerelations,educationalactivities,adherencetostandardsand supportofthegoalsandobjectives Brampton, Ontario,CanadaHomewood,Illinois Northfield, IllinoisBoise,Idaho Lenox, IowaSanAntonio,Texas 1998 KraftFoods,Inc.1995Albertson's, Inc. 1999 CaravelleFoods1996SillikerLaboratoriesGroup,Inc. 1997 Papetti'sofIowaFoodProducts,Inc.1994HEB Company Wilbur S.FeaganandF&HFood Equipment Company The InternationalAssociationfor FoodProtection 2000 ZepManufacturingCompany Black PearlRecipients Proudly sponsoredby Atlanta, Georgia Presented by International Association for Food Protection
Paul A. Hall Elected I AFP Secretary
The International Associa¬ During his 25-year career, Mr. Hall has tion for Food Protection published and lectured extensively in the area welcomes Paul A. Hall to the of microbiological food safety and has served Executive Board as Secretary. on a number of microbiological trade and pro¬ Mr. Hall will take office at the fessional association technical committees. He is conclusion of the Awards an active member and past-chair of the Interna¬ Banquet at the 87th Annual tional Life Sciences Institute’s (ILSI) Technical Meeting in Atlanta, Georgia. Committee on Food Microbiology and was instru¬ By accepting this position, mental in forging the highly successful Annual Mr. Hall has made a five-year commitment to the Meeting collaboration between I AFP and ILSI. Mr. Association and will serve as President in 2004. Hall has been an active Member of I AFP since Mr. Hall is Director of Microbiology and 1987. He is currently vice-chair of the Annual Food Safety for Kraft Foods where he is responsible for developing and directing strate¬ Meeting Program Committee and is also a mem¬ gic microbiological safety and research programs ber of the Journal of Food Protection Manage¬ including microbiological risk management, con¬ ment Committee, past editorial board member trol of pathogens and spoilage organisms, of the Journal of Food Protection and past H ACCP implementation and regulatory compli¬ Black Pearl Award Jury Committee member. Mr. ance. Prior to joining Kraft in 1989, he held Hall has organized and chaired numerous Annual corporate microbiology positions for Anheuser Meeting symposia and programs over the past Busch Companies and Ralston Purina Company. twelve years.
Coimratulations
MAY 2000 - Dairy, Food and Environmentol Sonitotion 361 CALL FOR SYMPOSIA
2001 Annual Meeting August 5-8^ 2001 Minneapolis^ Minnesota
The Program Committee invites International The Program Committee will review submitted Association for Food Protection Members and other symposia and organizers will be notified in October 2000 interested individuals to submit a symposium proposal for as to the disposition of their proposal. presentation during the 2001 Annual Meeting, August 5-8, 2001 in Minneapolis, Minnesota. PRESENTERS WHO ARE NOT MEMBERS WHAT IS A SYMPOSIUM? International Association for Food Protection does not A symposium is an organized, half-day session reimburse invited presenters for travel, hotel, or other emphasizing a central theme relating to food safety and expenses incurred during the Annual Meeting. However, usually consists of six 30-minute presentations by each invited presenters who are not Assocation members will presenter. It may be a discussion emphasizing a scientific receive a complimentary registration. Presenters who are aspect of a common food safety and quality topic, issues of Association Members are expected to pay normal general interest relating to food safety and quality, a report registration fees. of recent developments, an update of state-of-the-art materials, or a discussion of results of basic research in a ASSOCIATION FOUNDATION SPONSORSHIP given area. The material covered should include current The International Association for Food Protection work and the newest findings. Symposia will be evaluated Foundation has limited funds for travel sponsorship of by the Program Committee for relevance to current science and to Association Members. presenters. Symposia organizers may make requests in writing to the Program Committee Chairperson. Requests SUBMISSION GUIDELINES are reviewed on an individual and first-come-first-served To submit a symposium, complete the Symposium basis. The maximum funding grant will be $500. Organizers Proposal form. The title of symposium; names, telephone are welcome to seek funding from other sources and the numbers, fax numbers, and complete mailing addresses of Association will provide recognition for these groups in our the person(s) organizing the symposium and convenors of program materials. Organizers are asked to inform the the session; topics for presentation, suggested presenters, Association if they obtain outside funding. affiliations; description of audience to which this topic would be of greatest interest; and signature of organizer. HAVE AN IDEA BUT YOU ARE UNABLE When submitting a proposal, the presenters do not need to TO ORGANIZE IT? be confirmed, only identified. Confirmation of presenters Many Association Members have excellent suggestions takes place after acceptance of your symposium. for symposia topics, but are unable to organize the session. SYMPOSIUM FORMAT Such ideas are extremely valuable and are welcome. If you Symposium sessions are 3 and 1/2 hours in length have an idea for a symposium topic, please inform the including a 30-minute break. A typical format is six Program Committee Chairperson as soon as possible. 30-minute presentations. However, variations are permitted Symposia topics are among the most valuable contribution as long as the changes fit within the allotted time frame. If an Association Member can make to assure the quality of varying from the standard format, be sure to indicate this on our Annual Meeting. the Symposium Proposal form. WHO TO CONTACT: SYMPOSIUM PROPOSAL DEADLINE Bev Corron Proposals may be submitted by mail to International Association for Food Protection office for receipt no later International Association for Food Protection than July 17, 2000 or by presenting the proposal to the 6200 Aurora Ave., Suite 200W Program Committee at its meeting on Sunday, August 6, Des Moines, lA 50322-2863, USA 2000 in Atlanta, Georgia. Proposals may be prepared by Phone: 800.369.6337; 515.276.3344 individuals, committees, or professional development Fax: 515.276.8655 groups. E-mail: [email protected]
362 Dairy, Food and Environmental Sonilolion - MAY 2000 SYMPOSIUM PROPOSAL
2001 Annual Meeting August SS, 2001 Minneapolis, Minnesota
Title:_ _ _ _ _ Organizer’s Name:__ Address:_ Phone:_ _Fax:_ _ E-mail:
Topic — Suggested Presenter, Affiliation
(Example: 1. HACCP Implementation — John Smith, University of Georgia) 1. _ _ _ _
2. _ _
3. _ _ _ _
4. _ _ _ _ _
5. ___
6. __ _
Suggested Convenors:
Description of Audience:
Signature of Organizer:
Receipt by mail International Association for Food Protection by July 17, 2000 to: Symposium Proposal 6200 Aurora Ave., Suite 200W Des Moines, lA 50322-2863, USA Submit in person Program Committee on August 6, 2000 to: International Association for Food Protection 87th Annual Meeting Atlanta, GA or Contact: Bev Corron International Association for Food Protection 6200 Aurora Ave., Suite 200W Des Moines, lA 50322-2863, USA Phone: 800.369.6337; 515.276.3344 Fax: 515.276.8655 E-mail: [email protected]
MAY 2000 - Doiry, Food ond Environnientol Sonitotion 363 Heavyweight
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Enjoy spectacular Ketch-All® & views of the northern Georgia mountains as Mini-Mouser® you join your friends - one powerful pair of f and colleagues in a ( ^ round of golf at The multiple-catch mousetraps. ^ ij Golf Club at Bradshaw //AA Everyone is If you’re serious about controlling mice, this ,X\\ invited to participate dynamic duo delivers knock-out performance. World famous Ketch-All® and its younger ‘ in this best-ball tourn¬ cousin Mini-Mouser* deliver the one, two ament. Built on historic punch round after round. No overwinding! farm property, the Ketch-Air comes in tough, traditional unique barn-style club house is reminiscent galvanized steel, Mini-Mouser® in rugged of the great history attached to the course. polystyrene. One or the other is perfect for your mouse control environment. With elevated tees, tree-lined bermuda fairways and meticulously groomed Call your local pest control distributor or bentgrass greens, Bradshaw Farm remains KNESS at 1-800-247-5062 today. one of the most highly regarded layouts in the Atlanta metro area and is perfect for golfers of all skill levels. What an ideal way to kick off the 87th Annual Meeting! KNESS MFG. CO., INC. 2053 Hwy. 5 South RO. Box 70 Albia, Iowa 52531-0070 U.S.A. 515-932-7846 FAX 515-932-2456 www.kness.com e-mail: [email protected]
Reader Service No. 110
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Reader Service No. 141
MAY 2000 - Dairy, Food and Environmental Sanitation 365 Fernbank Museum of Natural History
Cost; Adults - $39.00 ($44.00 after June 30, 2000) Children - 14 and under $34.00 ($39.00 after June 30, 2000) (Buffet included) A world of exciting adventure awaits you. At your leisure, dine with colleagues and explore the unique state-of-the-art galleries and exhibitions. For a limited time only. Life & Death Under the Pharaohs is being featured. This is one of the largest traveling exhibitions of Egyptian art, featuring 300 antiquities and scale models. Don't miss out on this once in a lifetime opportunity! Other exhibits open for your enjoyment will be; ■ A Walk Through Time in Georgia ■ Cultures of the World LIFE & DEATH ■ First Georgians UNDER THE PHARAOHS
Donate an Item Today DON’T for the 3rd Annual Foundation Fund Silent Auction!
The Third Annual Foundation Fund Silent Auction will be held at the 87th Annual Meeting in Atlanta, Georgia, August 6-9, 2000. Why donate an item to the auction? Last year's auction raised over $2,000 for the Foundation Fund. Promote your state or organization by donating items now to help the Foundation exceed its goal of $100,000 in 2000. The Foundation benefits the Ivan Parkin Lecture, the Developing Scientist Competition, the Audiovisual Library, and co-sponsorship of the Crumbine Award. It also provides surplus JFP and DFES journals to developing countries. If you would like to donate an item, contact Frank Zuehike at the Association office. Phone: 800.369. 6337; 515.276.3344; or E-mail; [email protected] A listing of auction items and donors will be included in the Annual Meeting Program and Abstract Book. Notification of donated items must be received by June 15, 2000 to be listed in the Program and Abstract Book.
International Association for Visit our Web site at www.foodprotection.org Food Protection for the most current Annual Meeting information.
366 Doiiy, Food and Environmental Sanitation - MAY 2000 • ULlisted*Reflectobakt*^sleevesforlongerboardlifeQuick,easyno-toolserviceandcleaning
'ill* Mantis FlyTrapscatchvirtuallyallflyinginsects,evensmallfliessuchasfruitanddrainflies.Alltrapsfeature: WITH MANTIS®STICKYFLYTRAPUNITS effective catching wall-mounted unit 2x15 wattpowerfulbulbsgive Compact, ultraslim, Large, full-sizeboardfor Ideal forfoodpreparationareas 180 degreecoverage Standards andCalibrationSets MANTIS 1X2 Bactefiologicai SChemicalTesting Services, Inc. DQCI DQCI Services,Inc,MoundsViewBusinessPark,5205QuincySt,View,MN55112 Raw MilkComponentStandards CATCH’EM ONTHEFLY... Mantis offersunitsspecificallyforfarmandfoodprocessinguse: Raw LowfatComponentStandards Pasteurized/Homogenized LowfatStandards High FatCreamStandards Light CreamStandards Electronic SomaticCellStandards Skim CondensedStandards Urea Standards Goat Standards A BControlSamples Standards MadetoCustomer’sSpecs GARDEK M e-mail: ([email protected] For moreinformationcall: (612) 785-0484phone,785-0584fax fax: (302)778-4133 1-800601-5975 High PerformanceLiquidChromatography Antibiotics inMilk Carbohydrates and/or Chemical andBacteriologicalTesting MAY 2000—Dairy, Food andEnvironmentalSanitation367 4x15 wattpowerfulbulbs 360 degreecoveragewith of flyfallout livestock penswithnopossibility Suitable aboveaislewaysand Protects largeopenareas Ceiling-suspended Full size,twosidedstickyboards Milk andProducts Producer QualityTesting Producer ComponentTesting Bulk TankTesting Mastitis Culture-Cowor MANTIS 2X2 Validation Third PartyVerification/ Reader ServiceNo.129 Reader ServiceNo. 139 HJinners
for the International Association for Food Protection 87th iVnnual Meeting
Itlack Pearl Harold liarniiin Industry’ Zep Manufacturing Company Kenneth Anderson
NFPA Food Safety Honorary' Lite Membership Elmer H. Marth William Arledge Robert L. Sanders Affiliate Awards
Fellows CLH. Sliogren Memorial John G. Bruhn, Cameron R. Hackney, Michigan Environmental Health Association Bruce E. Langlois, and Lloyd O. Luedecke Best Affiliate (^ommunieation Materials New York State Association Harry llaverland (Citation of Milk and Food Sanitarians F. Ann Draughon Best Affiliate Annual Meeting Educator Florida Association of Milk, Food Susan Sumner and Environmental Sanitarians, Inc.
Best Affiliate Educational (Conference Sanitarian Associated Illinois Milk, Food Norris A. Robertson, Jr. and Environmental Sanitarians
368 Dairy, Food and Environmental Sanitation - MAY 2000 wraational iVssotiaw toi Food P^olecUon
Des Moines, Iowa 503
To All Association Members. ,he International Association T* r.—»“5s«r;“cCs; - rrisisss.. for Food Protection, specif y number expertise omnps (PDGS). You “ etion in the Assoc>^htees or PDGs Each of these „ „ have enge yon to continue. ;r-.»—
leadership skills. challenge today; Vonr input andideas are welcomeatalU^^^^^^
call one of the other lAFP Members. .ourknowledgeandexpertt Committee llstlngl am seeing your name on our next CO r m looking forward to seeing y
Sincerely,
MamesS. Dickson Vice President, lAFP
rhanoeinlormationonpiotecting the tood supply ,,odsaieWP-otess.onalswo..«.ew,.^
-oar .issiop is to Food Protection and ry.
MAY 2000 - Dairy, Food and Environmental Sanitation 369 Committee Chairpersons
Professional Development Groups, Task Forces, and Support Groups
STANDING COMMITTEES Constitution and Bylaws Committee
Dairy, Food and Environmental Michael H. Brodsky Sanitation Management Committee Phone: 905.889.8092 Fax: 905.889.2276 E-mail: [email protected] Linda J. Harris Phone: 530 754.9485 Fax: 530.752.4759 Developing Scientist Awards Committee E-mail: [email protected] Donna M. Garren
Journal of Food Protection Phone: 703-836.3410 ext. 103 Fax: 703-836.2049 Management Committee E-mail: [email protected]
Donald E, Conner Fellows Selection Committee Phone: 334.844.2639 Fax: 334.844.2641 Robert Brackett E-mail: [email protected] Phone: 202.205.8139 Fax: 202.205.4422 Program Committee E-mail: Robert. [email protected]
David A. Golden Foundation Fund Committee Phone: 865.974.7247 Fax: 865.974.2750 Harry Haverland E-mail: [email protected] Phone: 513-851.1810
SPECIAL COMMITTEES Nominating Committee
Audiovisual Library Committee C. Dee Clingman
John H. Christy Phone: 407.245.5330 Fax: 407.245.5173 E-mail: [email protected] Phone: 608.388.3524 Fax: 608.388.2542
Past Presidents' Committee Awards Committee Gale Prince Elizabeth M. Johnson Phone: 513-762.4209 Fax: 513-762.4372 Phone: 803.896.0872 Fax: 803-896.0983 E-mail: [email protected] E-mail: [email protected]
Committee on Sanitary Procedures Black Pearl Selection Committee Dan Erickson Robert Brackett Phone: 6l2.297.2134 Fax: 6l2.297.5176 Phone: 202.205.8139 Fax: 202.205.4422 E-mail: daniel. erickson@state. mn. us E-mail: [email protected] Tellers Committee Committee on Communicable Diseases Affecting Man C. Dee Clingman Frank L. Bryan Phone: 407.245.5330 Fax: 407.245.5173 Phone: 770.760.1569 E-mail: [email protected]
370 Dairy, Food and Environmental Sanitation - MAY 2000 PROFESSIONAL DEVELOPMENT Microbial Food Safety Risk Assessment GROUPS Professional Development Group
Applied Laboratory Methods Donald W. Schaffner Professional Development Group Phone: 732.932.9661 ext. 214 Fax: 732.932.6776 E-mail: [email protected] Shelagh McDonagh Phone: 403 299.7611 Fax: 403 221.3293 Retail Food Safety and Quality E-mail: [email protected] Professional Development Group O. Peter Snyder Dairy Quality and Safety Phone: 651.646.7077 Fax: 651.646.5984 Professional Development Group E-mail: [email protected] Wallace C. Jackson Seafood Safety and Quality Phone: 724.946.8729 ext. 400 Fax: 724.946.226l Professional Development Group Carlos Abeyta Food Safety Network Phone: 425.483.4870 Fax: 425.483.4996 Professional Development Group
Doug Powell Student Phone: 519 821.1799 Fax: 519.763.8933 Professional Development Group E-mail: [email protected] Scott L. Burnett Phone: 770.228.7283 ext. 115 Fax: 770.229.32l6 Food Sanitation E-mail: [email protected] Professional Development Group
Frank Yiannas Viral and Parasitic Foodborne Disease Professional Development Group Phone: 407.828.5848 Fax: 407.934.6466 Daniel J. Maxson E-mail: [email protected] Phone: 702.437.4376 Fax: 702.437.5941 Fruit and Vegetable Safety and Quality TASK FORCES Professionai Development Group HACCP Task Force Jeffrey M. Farber Peter J. Slade Phone: 6l3.957.0895 Fax: 6l3.94l.0280 Phone: 708.563.8172 Fax: 708.563.1873 E-mail: jel¥[email protected] E-mail: [email protected]
Meat and Poultry Safety and Quality SUPPORT GROUPS Professional Development Group Affiliate Council Norman Stem Randall Daggs Phone: 706.546.35l6 Fax: 706.546.3771 Phone: 608.266.9376 Fax: 608.267.3241 E-mail: [email protected] E-mail: [email protected]
ATTBNTieN nVPENT#! Attend the Student PDG Luncheon
Sunday, August 6, 2000 • (i2:00p.m. - i:30p.m.)
Sign up with your Annual Meeting Registration Form at www.foodprotection.org
MAY 2000 - Dairy, Food and Environmental Sanitation 371 Ivan Parkin Lecture
Presented by: Douglas Powell, Ph.D.
Reclaiming Dinner: Enhancing Food Safety and Consumer Confidence Sunday, August 6, 2000 Opening Session — 7:00 p.m.
could impede adoption of refugia guidelines to Lecturer: mitigate the development of resistance when Douglas Powell, Ph.D. growing genetically engineered Bt-corn. Dr. University of (iuelph Powell is now helping the Ontario (Cattlemen’s (iuelph, Ontario, C^anada Association implement good production practices for the use of antimicrobials in cattle. He also teaches and conducts research into the broader public discussions involving technology and society, which shape public attitudes and policy decisions. Such work included the creation and daily editing of the listserve, the Food Safety Network (FSnet). Dr. Powell completed a BSc (honors) in r. Douglas Powell is an Assistant Professor D molecular biology and genetics at the University of in the department of plant agriculture at the (iuelph in 1985. After two years of graduate work University of (iuelph. As Director of the he entered journalism through the student pre.ss. five-year Agri-Food Risk Management and (Comm¬ He has served as editor of several community unication project at (Iuelph, he leads a diverse newspapers, has written for a diverse range of research team that integrates scientific knowledge magazines, and continues as a freelance journalist. with public perceptions to garner the benefits of a particular agricultural technology or product while His book. Mad Coivs and Mother’s Milk, co-authored managing and mitigating identified risks. with Bill Leiss of Queen’s University, was published Dr. Powell led the development and by McCiill-Queen’s University Press in 1997. implementation of an on-farm food safety program Dr. Powell completed a doctoral degree in the for the Ontario (ireenhouse Vegetables (Growers department of food science at the University of Association, a producer-led program to minimize (iuelph in 1996. His thesis concerned applying risk microbial risks in fresh produce. He also led research communication theory' to i.ssues of food safety and to better understand producer perceptions that agricultural biotechnology.
372 Dairy, food and Environmental Sanitation - MAY 2000 J nternat onal Association for Food Protection 87th Annual Meeting
Preliminary Program
SUNDAY EVENING - AUGUST 6, 2000 • Update on FDA’s Risk Assessment of A. mono¬ 7:00 p.m. - 8:00 p.m. cytogenes - RICHARD C:. WHI LING, FDA, Washington, D.(^., USA Opening Session • Presentation of the International Assocation 52 Safer Production of Sprouts from Seeds for Food Protection Fellows Awards • Overview: Outbreaks Associated with (Con¬ • Ivan Parkin Lecture — Reclaiming Dinner: sumption of Sprouts and the Response from Enhancing Food Safety and Consumer Government, Industry and Academia — Confidence, Douglas Powell, Ph.D., University MICHELLE SMITH, FDA-CFSAN, Washington, of Guelph, Guelph, Ontario, Canada D C., USA Cheese and Wine Reception will follow • Pathogen Monitoring during Sprouting of in the Exhibit Hall Alfalfa Seeds - T. J. FU, NCFST/FDA, Summit- Argo, IL, USA MONDAY MORNING - AUGUST 7, 2000 • Effectiveness of Chemical Sanitizers Applied (8:30 a.m. - 12:00 p.m.) to Seeds and Sprouts - LARRY BEUCHAT, S1 Listeria monocytogenes: Current University of Georgia, (iriffm, GA, USA Issues and Concerns — Session I: • Sanitizing laboratory Inoculated and Naturally Pathology, Virulence, and Risk Contaminated Alfalfa Seed with (Chemicals — Assessment of L. monocytogenes BILL FEIT, USDA-ARS, Wyndmoor, PA, USA (Sponsored by ILSI-NA ) • Elimination of E. coli Ol57:H7 and Control • Relevance of Animal Models to Study Virulence of Salmonella on Alfalfa Seed by (iamma of L. monocytogenes — JEFFREY M. FARBER, Irradiation - DON THAYER, USDA-ARS, Health Canada, Microbiology Research Wyndmoor, PA, USA Division, Ottawa, Ontario, Canada • What Have We Learned, and Where Do We • Primates as a Model for L. monocytogenes Go from Here? Implications for the Sprout Infective Dose: A Progress Report — MARY Industry and Others - PETER J. SLADE, ALICE SMITH, University of Georgia, Athens, NCFST/IIT, Summit-Argo, IL, USA GA, USA
• Relationship between Virulence in L mono¬ 53 Cook-chill/Sous Vide Technology cytogenes Genotypes — MARTIN WIEDMANN, Cornell University, Ithaca, NY, USA • European Cook-chill Technology — KRISTEL HAUBEN, Alma University Restaurants, • Risk Assessment of L monocytogenes: Preval¬ Leuven, Belgium ence in the Food Supply — BENTE OJENIYI, The Royal Veterinary and Agricultural • US Processor Cook-chill Technology — University, Stigbojlen, Frederiksberg C, ERIC CARRE, Erdatek, Inc., Chicago, IL, USA Denmark • Commercial Cook-chill in Europe — LUC • Risk Assessment of L. monocytogenes: Impact PAEPE, Hot Cuisine, Gent, Belgium of Cooking and Food Handling Procedures in • US Institutional Cook-chill — MARY COITER, the Home - CHRISTINE M. BRUHN, University OHM, Cook Chill Production Center, of California Davis, Davis, CA, USA Orangeburg, NY, USA
MAY 2000 - Dairy, Food and Environmental Sanitation 373 (Monday morning, continued) • Cook-chill Equipment Technology — LEN T5 A Survey of US Orchards to Identify Potential BUNDY, George E. Bundy and Associates, Sources oiEscherichia coli 0157:H7 — DENISE Seattle, WA, USA C. R. RIORDAN, G. M. Sapers, and B. A. • The Microbiological Safety of Cook-chill Foods Annous, USDA-ARS-ERRC, Wyndmoor, PA, USA -JOHN AUSTIN, Banting Research Center, T6 Attachment of Escherichia coli to the Microbiology Research Division, Ottawa, Epidermis and Internal Stnictures of Apples as Ontario, Canada Demonstrated by Confocal Scanning Laser Microscopy - SCOIT L. BURNEIT, Jinni Chen, and Lany' R. Beuchat, University of Georgia, S4 The Role of Molecular Techniques for Griffin, GA, USA Vibrios and Viruses in Making Risk Management Decisions T7 Quinolone Resistance among Clinical and Food Isolates of Campylobacter spp. — JEFFREY • Infective Dose for Vibrio parahaemolyticus, M. FARBER, Diane Medeiros, Greg Sanders, V. t>ulnificus and Viruses, in Raw Oysters and John Austin, Catherine Graham, Health Canada, Its Correlation to counts with Oysters during Ottawa, Ontario, Canada Harvesting — KEN MOORE, Interstate Shellfish Sanitation Conference, Columbia, SC, USA T8 I’he Survival and Culturability of Campy¬ lobacter jejuni Micro-colonies under Modified • Molecular Approaches for the Detection of Atmospheres at 4°C and 8°C Using a Model Bacteria with Special Reference to Vibrios in Food System - WENDY HARRISON, Adrian Seafood — ASIM K. BEJ, University of Alabama- Peters, and Louise Fielding, University of Wales Birmingham, Birmingham, AL, USA Institute, Cardiff, Wales, UK • Molecular Techniques for Viruses and Their Limitations: New Frontiers in Non-molecular T9 Survival of Campylobacter jejuni in Biofilms Methods - GARY P. RICHARDS, USDA, Dover, Isolated from ('hicken Houses — NATHANON DE, USA TRACHOO, Joseph F. Frank, and Norman J. Stern, University of Georgia, Athens, GA, USA • Risk Assessment on the Public Health Impact of Vibrio parahaemolyticus in Oysters — T10 Comparative Tolerance of Salmonella Typh- MARIANNE MILIOTIS, FDA, Office of Seafood, imurium DTI04 to Heat and Desiccation — Washington, D.C., USA ARTHUR J. MILLER, and Marsha H. Golden, Center for Food Safety and Applied Nutrition, • Industries Perspective on Use of Molecular FDA, Washington, D.C., USA Biological Techniques as a Preventive Tool — CHRIS NELSON, Bon Secour Fisheries Inc., T11 Routes of Infiltration, Survival, and Growth Bon Secour, AL, USA of Salmonella enterica Serovar Hartford and Escherichia coli 0157:H7 in Oranges — MARK O. WALDERHAUG, Sharon G. Edelson-Mammel, T1 Foodborne Pathogens Antonio J. Dejesus, B. Shawn Eblen, Arthur T1 Heat Resistance and Survival of Alkali-stressed J. Miller, and Robert L. Buchanan, US FDA Listeria monocytogenes — PETER J. TAORMINA, CFSAN, Washington, D.C., USA and Larry R. Beuchat, University of Georgia, T12 A Descriptive Analysis of Giardiasis Cases Griffin, GA, USA Reported in Ontario, 1990-1997 - JUDY D. T2 Listeria monocytogenes in UHT Milk: GREIG, Pascal Michel, Jeff B. Wilson, Scott A Case Study - CHARLES N. CARVER, Karen A. McEwen, and Dean Middleton, Ontario Kinnberg, and Ronald Johnson, Land O Lakes/ Veterinary College, University of Guelph, R-Tech Laboratories, Arden Hills, MN, USA Guelph, Ontario, Canada T3 The Ability of Sublethally Heat-injured L. mono¬ cytogenes Cells to Compete with a Commercial PI Inactivation and Control Methods I Mesophilic Lactic Acid Starter Culture during (10:00 a.m. - 1:00 p.m.) Milk Fermentation - FINNY P. MATHEW, and Elliot T. Ryser, Michigan State University, East PI Cleaning Practices and the Cleanliness of Food Lansing, MI, USA Surfaces — CARYS DAVIES, Chris Griffith, and T4 Growth of Listeria monocytogenes and Adrian Peters, University of Wales Institute, Escherichia coli 0157:H7 is Enhanced in Cardiff, UK Ready-to-eat Lettuce Washed in Warm Water — P2 Evaluation of Household Cutting Board Clean¬ PASCAL J. DELAQUIS, P. M. Toivonen, and up Techniques — BARRY MICHAELS, Vidhya S. Stewart, Agriculture and Agri-Food Canada, Gangar, Eric Meyers, Heidi Johnson, and Pacific Agri-Food Research Centre, Michael S. Curiale, Georgia Pacific Corp., Summerland, British Columbia, Canada Palatka, FL, USA
374 Dairy, Food and Environmental Sanitation - MAY 2000 P3 Ozone: An Alternative Disinfectant for the Food Pl4 Growth of Escherichia.coli 0157:H7 and Nat¬ Industry - GINNY MOORE, Chris Griffith, and urally Present Microorganisms in Heated Fresh- Adrian Peters, Food Safety Research Group, cut Lettuce — YUE LI, and Robert E. Brackett, University of Wales Institute, Cardiff, UK University of Georgia, Griffin, CiA, USA P4 Removal of Microorganisms from Industrial PIS Bactericidal Effect of Chlorine Dioxide against Surfaces Using Peracetic Acid — LEO KUNIGK, Salmonella spp., Escherichia coli 0157:H7, Maria O. Portella, Maria C. B. Almeida, and and Listeria monocytogenes Inoculated on Apples and Lettuce - CHEN I-HSUAN, J. Kim, Bernadette D.G.M. Franco, Escola de T. S. Huang, D. E. Conner, S. J. Weese, Engenharia Maua, Sao Caetano do Sul, F. M. Woods, and C. 1. Wei, Auburn University, Sao Paulo, Brazil Auburn, AL, USA P5 Efficacy of Two Sanitizers against Food Spoilage PI6 Modeling UV Inactivation of Escherichia coli in Bacillus Isolates — ESTER PETA, Denise Apple Cider for Quantitative Risk Assessment — Lindsay, and Alex von Holy, University of SIOBAIN MARIE DEIRDRE DUFFY, John the Witwatersrand, Wits, South Africia Churey, Randy Worobo, and Donald Schaffner, P6 Effects of Cleaners of Biofouled Stainless-steel Food Risk Analysis Initiative, Rutgers Surfaces in Yogurt Manufacturing Equipment — University, New Brunswick, NJ, USA GUN WIRTANEN, Sami Kontulainen, and Satu P 17 Efficacy of Surface Heat Treatment on Apples Salo, VIT BioTech., Espoo, Finland in the Production of Apple Cider — SUSANNE E. KELLER, Robert Merker, Stuart Chirtel, P7 Influence of Processing Flow Velocity on Carla Bator, and Tan Hsu Ling, FDA-C^FSAN- Attachment Rates of Pseudomonas fluorescens DFPP, Summit-Argo, IL, USA Isolated from the Egg Industry — FABRICE P18 Fate of Yersinia enterocolitica on Sanitized BOURION, and T. Benezech, ASEPT, LAVAL Apples - ANA MARIA STEFANINI DE cedex 9, France GUZMAN, and Maria E,sther Escudero, Area P8 Comparative Biocidal Capacities of Oxidative Microbiologia, Facultad de Quimica, and Non-oxidative Sanitizers vs. Listeria mono¬ Bioquimica y Farmacia, San Luis, Argentina cytogenes, Escherichia coli 0157:H7, and P19 Assessment of the Microbial Efficacy of a Salmonella Typhimurium Using a Modified Prototype GRAS Produce Wash on Apples — Surface-dried Film Assay Method — CHARLES LINDA J. HARRIS, Charles A. Pettigrew, and J. GIAMBRONE, George Diken, and Jonathan Charles H. Taylor, University of California, Lalli, FMC Corp., Princeton, NJ, USA Davis, Davis, CA, USA P9 Ultrasound Cleaning in Cheese Mold Hygiene — P20 Inactivation of E. coli 0157:H7 and Salmonella GUN WIRTANEN, Antti Heino, and Satu Salo, in Apple Cider and Orange Juice by Ozone — VTT BioTech., Espoo, Finland ROBERT C. WILLIAMS, C. A. Lakins, D. A. PIO Evaluation of Cytylpyridinium Chloride Golden, and S. S. Sumner, University of Immersion as a Method to Reduce Pathogenic Tennessee, Knoxville, TN, USA Bacteria — HONG WANG, Ming Ji, and Michael P21 Efficacy of Allyl Isothiocyanate in Killing F. Slavik, University of Arkansas, Fayetteville, Enterohemorrhagic Escherichia coli 0157:H7 AR, USA on Alfalfa Seeds - PETER J. TAORMINA, PI 1 Attachment and Survival of Salmonella Stanley Chung-Myeon Park, and Larry R. Beuchat, on Cantaloupe Surface: Efficacy of Washing University of Georgia, Griffin, GA, USA Treatments and Possibility of Transfer to Fresh- P22 Evaluation of Chemicals for Their Effectiveness cut Tissues — D. O. UKUKU, and G. M. Sapers, in Killing Salmonella on Alfalfa Seeds — USDA-ARS-ERRC, Wyndmoor, PA, USA WILLIAM R. WEISSINGER, and Larry P12 Combination of Chemical Treatments with R. Beuchat, University of Georgia, Griffin, Gamma Irradiation for Elimination of Food- GA, USA borne Pathogens from Fresh Produce — P23 Factors Affecting the Thermal Inactivation DONALD E. CONNER, S. A. Berry, C. A. of Bacteria in Poultry Products during Air Sundermann, C. 1. Wei, S. J. Weese, and F. M. Convection Cooking — BRADLEY P. MARKS, Woods, Auburn University, Auburn, AL, USA Rong Y. Murphy, Ellen R. Johnson, and PI 3 Inactivation of Bacterial Foodbome Pathogens Michael G. Johnson, Michigan State University, on Fresh Produce Using Water-based Chemical East Lansing, MI, USA Treatments - DONALD E. CONNER, S. A. P24 Fate of Salmonella spp. during Heating at Berry, C. A. Sundermann, C. 1. Wei, S. J. Weese, Different Rates in Sous-vide Cooked Beef — and F. M. Woods, Auburn University, Auburn, VIJAY K. JUNEJA, and H. M. Marks, ERRC- AL, USA USDA-ARS, Wyndmoor, PA, USA
MAY 2000 - Dairy, Food and Environmental Sonitotion 375 (Monday morning, continued) P25 Survival of Inoculated Escherichia coli 0157:H7 P3S Evaluation of Spray Application of Acidified on Beef Jerky' Dried at 62.5°C Following Four Sodium Chlorite on Prankfurters and Its Effect Preparation Treatments - JOHN N. SOFOS, on Reduction of Listeria monocytogenes — S. N. Albright, and P. A. Kendall, Colorado iMAHA N. HAJMEER, James L. Marsden, State University, Fort Collins, CX), USA Harshavardhan Thippareddi, Randall K. Phebus, P26 Physical Variables and Yeast Inactivation during Nahed Kotrola, and Kere Kemp, Kansas State Thermo-ultrasonication — AURELIO LOPEZ- University, Manhattan, KS, USA MALO, Universidad de las Americas-Puebla, P36 Bactericidal and Bacteriostatic Effect of Bovine Puebla, Mexico Lactoferrin and Its Pepsin Hydrolysate for P27 Effects of Pulsed Electric Eield Processing Using Poodborne Pathogens - CHRISTOPHER AIXEN a Static Chamber on the Survival of Listeria MURDOCK, and Karl R. Matthews, Rutgers monocytogenes — SADHANA RAVISHANKAR, University, New Brunswick, NJ, USA Gregory J. Eleischman, Robert Tetzloff, Kenneth Ghiron, V. M. Balasubramaniam, and Riikma P37 Limitations in the Use of Ozone to Disinfect N. Reddy, The National Center for Pood Safety Maple Sap — RONALD LABBE, M. Kinsley, and and Tech., Illinois Institute of Tech., Summit- J. Wu, University of Massachusetts, Amherst, Argo, IL, USA MA, USA P28 Inactivation of Listeria monocytogenes in Brine c;;hiller Water for Thermally Processed Meat ALL DAY POSTER SYMPOSIUM - Products Using a Recirculating Electrochemical MONDAY, AUGUST 7, 2000 Treatment System — JIANMING YE, Hong Yang, Hoi-K\'ung Kim, Carl Griffis, and Yanbin Li, S5 Aproaches to Control Pathogens in the University of Arkansas, Payetteville, AR, USA Next Millennium P29 Influence of Gamma Irradiation on Salmonella • Consumer Expectations and Response to Pood spp. Incorporated into Oysters — MARIZA Safety Technology' - CHRISTINE BRUHN, LANDGRAF, M. Jakabi, D. S. Gelli, and University of California-Davis, Davis, CA, USA M. T. Destro, Faculty of Pharmaceutical • Beam Irradiation — JIM DICKSON, Iowa State Sciences, University of Sao Paulo, Sao Paulo, University, Ames, lA, USA Brazil Gamma Irradiation - KA'rHITEN T. RAJKOWSKI, P30 Loss of Crystal Violet Binding Activity in Yersinia enterocolitica Following Ciamma USDA, ARS, ERRC, Wyndmoor, PA, USA Irradiation - CHRISTOPHER H. SOMMERS, • Pasteurization of Intact Shell Eggs — W. J. USDA-ARS-NAA-ERRC-FS, Wyndmoor, PA, USA STADELMAN, Purdue University, W. Lafayette, P31 Efficacy of Disinfectants in Killing Spores of IN, USA Alicyclobacillus acidoterrestris and • Competitive Exclusion — J. STAN BAILEY, Performance of Media for Enumerating USDA, ARS, RRC, Athens, GA, USA Survivors - lARRY R. BEUCHAT and Rachel • Decontamination of Beef Carcass Surface V. Orr, University' of Georgia, Griffin, GA, USA Tissue by Steam Vacuuming Alone and P32 Efficiency of Sanitation Procedures against Combined with Hot Water and Lactic Acid Listeria monocytogenes: Application to Cold- Sprays — GARY ACUFF, Texas A & M smoked Fish Industry in France — FABRICE University, College Station, TX, USA BOURION, and M. Gay, ASEPT, LAVAL cedex 9, France • Inactivation of Microorganisms by Pulsed P33 Influence of Sodium Pyrophosphate on Electric Fields; A Critical Review — Thermal Inactivation of Listeria monocyto¬ G. V. BARBOSA-CANOVAS, Washington genes in Pork Slurry' and Ground Pork — State University, Pullman, WA, USA MAKUBA AIME LIHONO, Aubrey F. Mendonca, • Factors Affecting Ability of Microorganisms and James S. Dickson, Iowa State University, to Sur\'ive Microwave Cooking — SUSAN S. Ames, lA, USA SUMNER, Virginia Tech, Blacksburg, VA, USA P34 Aerobic iMicroflora and Yersinia enterocolitica • Integration of Semi-continuous High Pressure Reductions on Eggs Treated with Different Processing with Aseptic Packaging — CHUCK Sanitizers - ANA MARIA STEFANINI DE SIZER, National Center for Food Safety and GUZMAN, Gabriela Favier, and Maria Esther Technology, Summit Argo, IL, USA Escudero, Area Microbiologia, Pacultad de Quimica, Bioquimica y Farmacia, San Luis, • Plasma — DAVID GOLDEN, University of Argentina Tennessee, Knoxville, TN, USA
376 Dairy, Food ond Environmental Sonifotion - MAY 2000 [
MONDAY AFTERNOON - AUGUST 7, 2000 • Statistical Sampling — An Overview — RUSSELL (1:30 p.m. - 5:00 p.m.) FLOWERS, Silliker Labs, Inc., Homewood, IL, USA 56 Listeria monocytogenes: Current Issues and Concerns — Session II: Detection, • Scientific Advances to Improve Testing Enumeration, and Intervention Strategies — LEE-ANN JAYKUS, North Carolina Strategies for L. monocytogenes State University, Raleigh, NC, USA (Sponsored by HSI-SA ) • Statistical Sampling for Specific Foodbome • A Comparison of Rapid Genetic Methods Pathogens - TODD MCALOON, Cargill, Inc., for the Detection of L. monocytogenes — Minneapolis, MN, USA ROY BETFS, Campden & C^horleywood Food • The Impact of Sampling Strategies on Risk Research Association, Gloucestershire, UK Analysis and Risk Mitigation — DONALD • Ecology' of L monocytogenes: Studies on SCHAFFNER, Rutgers University, New Incidence, Growth and Microbial Competition Brunswick, NJ, USA in Primary Production - DAVID R. FENLON, Scottish Agricultural College, Bucksburn, Aberdeen, Scotland S9 HACCP-based Strategies for Cooked Ready>to-eat Seafoods Based on • Production Interv'ention Strategies to Control L monocytogenes: Prospects for the Use of Quantitative Risk Assessment Irradiation (or Pasteurization) for Packaged • C.D.C. Data on Infection and Diseases Caused Ready-to-Eat Meats - JAMES S. DICKSON, Iowa by Cooking and Ready-to-eat Seafoods — State University', Ames, LA, USA ROBERT TAUXE, CDC, Atlanta, GA, USA • Production Interv'ention Strategies to Control • FDA’s Update on Compliance with Seafood L monocytogeties: Barrier Technology' and HACCP Regulations and Their Policy for High Risk Production Area Control — JOHN Handling and Storing Cooked and Ready-to-eat T. HOIAH, Campden & Chorleywood Food Seafoods - BOB BECKER. Mobile, AL, USA Research Association, Gloucestershire, UK • HACX^P-based Post-cook Handling and Storage Options for Crooked Ready-to-eat Seafood 57 Current International Issues in Produce Products — MIKE MOODY, Louisiana State Safety University, Baton Rouge, LA, USA • Current Issues in Produce Safety — LINDA • Growth Patterns of Pathogenic Microbes in J. HARRIS, University of Califomia-Davis, Davis, Cooked and Ready-to-eat Seafoods Using CA, USA Optional Processing Strategies — GEORGE • Domestic and International Traceback Farm- J. FLICK, Virginia Tech., Blacksburg, VA, USA Level Investigations — ART MILLER, FDA, • Gulf Blue Crab HACCP Economics: Proposed CFSAN, Washington, D C., USA and Actual Effects — BRIAN PERKINS, Auburn • Produce Safety — A Canadian Perspective — University, Mobile, AL, USA MARIE-CIAUDE THIBAULT, Canadian Produce Marketing Association, Ottawa, Ontario, T2 Microbiological Methods Canada T13 Development of a Standard Method to Detect • Government and Private Sector Programs Parasitic Protozoa on Fresh Vegetables — to Improve Produce Safety in ^Mexico — NOREEN WILKINSON, C. A. Paton, R. A. B. ALEJANDRO CASTILLO, University of Nichols, N. Cook, and H. V. Smith, Central Guadalajara, Guadalajara, JaL, Mexico Science Laboratory, York, UK • Education of U.S. Growers/Packers in Good Tl4 Development of Custom Identification Patterns Agricutural Practices — BOB GRAVANI, Cornell for Salmonella Based on the Use of the University, Ithaca, NY, USA Restriction Enzyme PvuII with an Automated • Consumer Education/Perceptions of Produce Riboty'ping System — JAMES L. BRUCE, Safety - CHRISTINE BRUHN, University of Elizabeth Mangiaterra, and Timothy R. California-Davis, Davis, CA, USA Dambaugh, Qualicon, Inc, Wilmington, DE, USA 58 Relevance of Testing to Reduce Risk T15 The Development and Testing of an Instrument • Legal and Regulatory Implications of Testing — for the Homogeneous Detection of PCR A Company Perspective — DAVID M. THENO, Products — W. MARK BARBOUR and George Foodmaker, Inc., San Diego, CA, USA Tice, Qualicon Inc., Wilmington, DE, USA
MAY 2000 - Doiiy, Food and Environmental Sanitation 377 (Monday afternoon, continued) 116 Evaluation of Immuno-concentration Procedure P2 Inactivation and Control Methods II to Detect Salmonellae in Poultry' Samples — (3:00 p.m. - 6:00 p.m.) J. STAN BAILEY, and Doug E. Cosby, USDA- P38 Effect of Freezing on the Isolation and Survival ARS-RRC, Athens, GA, USA of Plasmid-bearing Virulent Yersinia enter¬ T17 Rapid Enumeration of Lactobacillus spp. in ocolitica in Pork - SAUMYA BHADURI, USDA- Salad Dressings Using the BioSys — LORALYN ARS-NAA-ERRC, Wyndmoor, PA, USA H. LEDENBACH, and Paul A. Hall, Kraft Foods, P39 Effect of Growth Temperature or Starvation Inc., Glenview, IL, USA on the Radiation Resistance of Escherichia coli T18 Paper Kits for the Rapid Enumeration 0157:H7 in a Model System and Ground of fotal and C-oliforms/f. coli — PRAVATE Beef — ELAD 1. vSTOTLAND, A. F. Mendonca, TUITEMWONG, Sujira Maneerat, Kooranee J. S. Dickson, and D. G. Olson, Iowa State Tuitemwong, and Warapa Mahakarnchanakol, University, Ames, lA, USA Food Science & Tech., KMUT Thonburi, P40 Susceptibilities of Staphylococcus aureus. Bangkok, 10140, Thailand Listeria and Salmonella Isolates Associated 'Ll 9 Inoculum Size of Clostridium hotulinum with Poultry Processing to Six Antimicrobial 56A Spores Influences Time-to-detection and Agents - ALEX VON HOLY, and Ifigenia Percent Growth-positive Samples — LIHUI Geornaras, University of the Witwatersrand, ZHAO, Thomas J. Montville, and Donald Wits, South Africia W. Schaffner, Ck)ok College/Rutgers University, P4l Invasive Ability and Tolerance of Acid-adapted New Brunswick, NJ, USA and Non-adapted Salmonella Typhimurium T20 Estimating the Growth of Listeria DTI04 to Stress Conditions — PINA M. monocytogenes and Yersinia enterocolitica FRA'fAMICO, LISDA-ARS-ERRC, Wyndmoor, Micro-colonies under Modified Atmospheres PA, USA at 4°C and 8°C Using a Model Food System — P42 Heat Adaptation Induced Cross-protection WENDY ANNE HARRISON, Adrian Peters, and against Osmotic Stress in Salmonella Typh¬ Louise Fielding, Food Safety Research Group, imurium DTI04 - SUREE NANASOMBAT, University of Wales Institute, (Cardiff, South and Joseph Frank, University of Georgia, Cilamorgan, Wales, UK Athens, GA, USA 'r21 The Development of a Quantitative Assay P43 Multiple Stress Studies in Arcobacter Species — for the Detection of Genetically Modified Soy D’SA ELAINE M., M. A. Harrison, and V. K. Protein - SCXyiT j. FRl rSC:HEL, Mark A. Juneja, University of Georgia, Athens, GA, USA Jensen, Susan Y. Tseng and Gregory Elliott, P44 Influence of Fruit Variety, Harvest Technique, Qualicon, Inc., Wilmington, DE, USA Culling, and Storage on the Microbial Comp¬ '122 A C^omparison of the Traditional Three-tube osition and Patulin Contamination of Unpast¬ Most Probable Number (MPN) Method with the eurized Apple Cider — ROBERT 1. MERKER, Petrifilm, SimPlate, Bactometer Conductance, Suzanne Keller, Hsu Ling 'Fan, Stuart Chirtel, and BioSys Optical Methods for Enumerating Kirk Taylor, Lauren Jackson, and Arthur Miller, Escherichia coli from Broiler Carcasses and FDA/CFSAN/OSRS, Washington, D.C., USA Ground Beef - SCOIT M. RUSSELL, University P45 Organic Acids and Hydrogen Peroxide Inhibit of Georgia, Athens, GA, USA Microbial Viability in Fresh Juices — KALI '123 Evaluation of the BioSys Optical Method for KNIEL PHELPS, J. Koontz, S. S. Sumner, Rapidly Enumerating Populations of Aerobic D. A. Golden, C. R. Hackney, and B. W. Bacteria, (X)liforms, and Escherichia coli Zoecklin, Virginia Tech., Blacksburg, VA, USA (E. coli) from Ciround Beef — SCO'TT M. P46 Survival of Enterohemorrhagic Escherichia coli RUSSELL, University of Georgia, Athens, GA, 0157:H7 Strains in Wounded Apple Tissue USA during Temperature Abuse — MARLENE E. 'T24 A Survey of Campylobacter Diversity in Poultry JANES, Shoreh Kooshesh, Rama Nannapaneni, Samples Using a Network of Automated Ribo- and Michael G. Johnson, University of Arkansas, typing Systems with the Restriction Enzyme Fayetteville, AR, USA PstI - JAMES L. BRUCE, S. J. Tritschel, P47 Loss of Fumonisin during the Com Flake N. J. Stern, J. Van Der Plas, M. Havekes, Process with and without Sugars — MAURICIO H. Rahaoui, D. Koster, P. De Boer, J. Wagenaar, M. CASTELO, and Lloyd B. Bullerman, and W. Jacobs-Reitsma, Qualicon Inc., University of Nebraska-Lincoln, Lincoln, NE, Wilmington, DE, USA USA
378 Dairy, Food and Environmenlal Sanitation - MAY 2000 P48 Peroxidative Stress Adaptation and Thermal P58 Internalization of Escherichia coli Outside Cross-resistance in Escherichia coli 0157;H7 Laboratory Conditions — BROOKE SEEMAN, 933 Subjected to Sublethal Doses of Pero- K. K. Phelps, and S. S. Sumner, Virginia Tech, xyacetic Acid Sanitizer - C. D. ZOOK, Blacksburg, VA, USA F. F. Busta, and L. J. Brady, University of P59 Localization and Tissue Damage Induced by Minnesota, St. Paul, MN, USA Enterohemorrhagic Escherichia coli 0157:H7 P49 Effect of Inhibitors of Branched-chain Keto in Apple Tissue - MARLENE E. JANES, Rama Acid Dehydrogenase on the Growth, Fatty Acid Nannapaneni, and Michael G. Johnson, Composition, and Enzyme Activity of Listeria University of Arkansas, Payetteville, AR, USA monocytogenes — BRIAN JAMES WILKINSON, P60 Modeling the Survival of Enterohemorrhagic Tonia Wooldridge, Thanoja Sirimanne, Pascal Escherichia coli in Uncooked Fermented Drouin, David Labeda, and Philip D. Morse, II, Salami - DIANE S. WOOD, Mansel W. Griffiths, Illinois State University, Normal, IL, USA Shai Barbut, and Trevor Pond, Canadian P5() Zygosaccharomyces bailii Time-to-growth as Research Institute for Food Safety, Guelph, Affected by Temperature, Water Activity, pH Ontario, Canada and Antimicrobials — ENRIQUE PALOU, and P6l Growth of Escherichia coli 0157;H7 in A. Lopez-Malo, Universidad de las Americas- Biofilms with Microorganisms Isolated from Puebla, Puebla, Mexico Meat Processing Environments — DONG KWAN P51 Effect of Salt on Survival of Shigella flexneri JEONG, K. Y. Park, and J. S. Lee, Kosin as Affected by Temperature and pH — LAURA University, Pusan, Korea L. ZAIKA, USDA-ARS-NAA-ERRC, Wyndmoor, P62 Growth and Survival of Escherichia coli 0157: PA, USA H7 and Nonpathogenic E. coli in Cheddar P52 Use of Polystyrene Foam Net Containing Silver- Cheese Curds — KATHLEEN A GLASS, Ann coated Ceramic to Extend Shelf Life of Long- Larson, Angelique Smith, Kendra Thornton, issimus Steaks from Korean Cattle — JONG- and Eric A. Johnson, University of Wisconsin- BANG EUN, Hyungjung Kim, and Chanyoung Madison, Food Research Institute, Madison, Park, Chonnam National Unviersity, Kwangju, WI, USA South Korea P63 Survival of Enterohemorrhagic Escherichia P53 Impact of Heating Stress on the Behavior of coli 0157:H7 in Retail Mustard — CAROLYN Two Listeria monocytogenes Strains in a Broth M. MAYERHAUSER, Reckitt Benckiser, which Mimics the Camembert Cheese Comp¬ Montvale, NJ, USA osition - EMMANUELLE HELLOIN, Marielle P64 Environmental Conditions Affecting Survival Gay, and Erangoise Ergan, ASEPT, 53020 Laval of Escherichia coli 0157:H7 and Salmonella Cedex 9, Prance, Prance Typhimurium DTI04 in Land-spread Manure — P54 Unrelatedness of Nisin Resistance and Anti¬ ANTHONY RICHARD ARMENT, and Steven biotic Resistance in Listeria monocytogenes — C. Ingham, University of Wisconsin, Madison, THOMAS J. MONTVILLE, Michael Chikindas, WI, USA Jennifer Cleveland, and Jie Li, Cook College, P65 Effect of Antacid on Survival of Vibrio vul¬ New Brunswick, NJ, USA nificus and Vibrio vulnificus Phage in a P55 Changes in Populations and Acid Tolerance Simulated Gastrointestinal Model — JAHEON of Listeria monocytogenes in Presh Beef KOO, Angelo DePaola, and Douglas L. Marshall, Decontamination Fluids — JOHN SAMELIS, Virginia Seafood Agricultural Research and J. N. Sofos, P.A. Kendall, and G. C. Smith, Extension Center, Hampton, VA, USA Colorado State University, Fort Collins, CO, P66 Survival of Vibrio vulnificus in Raw and Fried USA Mussels iMytilus galloprovincialis') being P56 Evaluation of Listeria monocytogenes in Consumed as Traditionally in Turkey — Vaccum-packed Gravad Salmon — MARIZA GURHAN CIFTCIOGLU, and Acar M. Susur, LANDGRAF, E. M. Kinoshita, P. A. Silvestre, Istanbul University, School of Veterinary and M. T. Destro, University of Sao Paulo, Medicine, Avcilar, Istanbul, Turkey Sao Paulo, Brazil P67 Microbial Population, Chemical Status and Shelf P57 Pate of Escherichia coli 0157:H7 in Channel Stability of Smoked and Non-smoked Country- Catfish Pond Water - RICO SUHALIM, cured Hams - SUSANA M. PORTOCARRERO, Y. W. Huang, and G. Burtle, University M. Newman, B. Mikel, and B. Moody, Univer¬ of Georgia, Athens, GA, USA sity of Kentucky, Lexington, KY, USA
MAY 2000 - Dairy, Food and Environmental Sanitation 379 (Monday afternoon, amtiniiecl) P68 Fate of Bacterial Pathogens Inoculated on Fresh • Tracking E. coli 0157:H7 in Wisconsin Dairy' Pork during Simulated Temperature Abuse at Farms — JACK SHERE, University of Wisconsin, Distribution — JOHN N. SOFOS, K. Segomelo, Madison, WI, USA M. L. Kain, G. Bellinger, K. E. Belk, J. Scanga, • Tracking Campylobacter in Poultry Production and (j. C], Smith, Ca)lorado State University, Fort and Processing - KELLI HIETT, USDA-ARS-RRC, Collins, CO, USA Athens, GA, USA P69 Cx)oling Rate Effect on Outgrowth of Clostricliiim perfringens in Cooked Turkey • Using Genetic Tests to Understand Microbial Products — FROST M. STEELE, and Kevin H. Ecology of Food Production Systems — JOSEPH Wright, Brigham Young University, Provo, UT, MEYER, Kraft Foods, Glenview, IL, USA USA • Monitoring Changes in Microbes Used in Food P7() ('omparing Attachment Strength, Heat Production and Fermentation Systems Using Tolerance and Alkali Resistance of Pathogenic Genetic Methods - MIKE BARNEY, Miller and Non-pathogenic Bacteria on Orange Brewing Company, Milwaukee, WI, USA Surfaces — STEVEN PAO, and Craig L. Davis, Florida Dept, of Catrus, Lake Alfred, FL, USA SI 2 Issues Facing Today’s Large Dairy P71 Potential for Transference of Inoculated and Producers Indigenous Bacteria from the Non-w'ounded • Management Issues of Expanding an Operation Rind of Melons to the Interior Edible Flesh — - RON ST. JOHN, Producer, Trenton, FL, USA TREVOR V. SUSLOW, M. Zunega, J. Wu, • Nutrient Management and Waste Issues — L. J. Harris, and T. Parnell, University JOHN WORLEY, University of Georgia, Athens, of (California, Davis, Davis, CA, USA GA, USA P72 Survival of Poliovirus on Fresh Produce — NIGEL COOK, A. S. Kurd/iel, and N. Wilkinson, • Design of Milking Center and Other Buildings — (Central Science Laboratory, York, UK BILL BICKERT, Dairy Faculty Ag Engineering, East Lansing, MI, USA • Decisions in Choosing a Milking System — TUESDAY MORNING - AUGUST 8, 2000 To be announced (8:30 a.m. - 12:00 p.m.) • Employee and Labor Issues — WILLIAM 510 Campylobacter Performance THOMAS, University of Georgia Extension Standards: Implementation and Control Service, Athens, GA, USA (Sponsored hy lAFP Foundation Fund) • Dairy Farming and Environment Regulatory • Update on FSIS Campylobacter Programs — Issues — CARISSA ITLE, National Milk Producers (.FCRALDINE RANSON, USDA Food Safety and Federation, Arlington, VA, USA Inspection Service, Washington, 10.C., USA
• (Control of Campylobacter in Poultry from SI 3 Approaches to Food Safety in Latin Farm to Table - ERIC LINE, USDA-ARS-RRC, America and Caribbean Countries Athens, (iA, USA • Surveillance of Foodborne Diseases in • (Control of Campylobacter in Pork from Earm Countries of Latin America and the Caribbean Through Slaughter— JAMES S. DICKSON, Iowa with Emphasis in Emerging Pathogens — JAMES State University, Ames, IA, USA ESTUPIAN, Pan America Institute for Food • (Current Campylobacter Research Needs on Protection and Zoonoes Behalf of Public Health - F. J. (ERIC) BOLTON, • Food Safety Approaches in Latin America and (Central Public Health Laboratory, London, UK the Caribbean — JAIRO ROMERO, Associacion • Perspectives and Possibilities for Campylo¬ Colombiana de Ciencias y, Colombia bacter Performance Standards — NORMAN • Latin America Network of Food Analysis J. STERN, USDA-ARS-RRC, Athens, GA, USA Laboratories - MARITZA COLLON PULANO, FDA 511 Genetic Methods to Track Micro- oganisms in Food Production • Food Safety Initiative in Caribbean Countries — and Processing RONALD GORDON, CARICOM Secretariat • Advantages and Disadvantages of Different • Food Safety Aspects of Meat Exporation from (ienetic Techniques - MARTIN WIEDMANN, Latin America and the Caribbean — To be (Cornell University, Ithaca, NY, USA announced • Interpreting Genetic Results - What do the • Eood Safety Aspects fo Fruits and Vegetables Results Mean? - TIM BARRETT, CDC, Atlanta, Exportation from Latin America and the GA, USA Caribbean - JAIME ALMONTE
380 Dairy, Food and [nvironmentol Sanitation - MAY 2000 T3 Inactivation and Controi Methods I T35 Effect of Blanching Cucumbers on the T25 Inactivation of Bacterial Foodbome Pathogens Microflora of Non-acidified Refrigerated Pickles on Fresh Produce by Low-dose Gamma - FREDERICK BREIDT, JR., L. Reina, and Irradiation - DONALD E. CONNER, S. A. Berry, H. P. Fleming, North Carolina State University, C. A. Sundermann, C. 1. Wei, S. J. Weese, Raleigh, NC, USA and F. M. Woods, Auburn University, Auburn T36 Effects of Water Washing and Rinsing University, AL, USA Temperature on Handwashing Efficacy — T26 Effect of Irradiation Temperature on Inact¬ BARRY MICHAELS, Vidhya Gangar, Maria ivation of E. coli 0157:H7 and Staphylococcus Arenas, Ann Schultz, and Darvi Paulson, aureus — DONALD W. THAYER, and Glenn Georgia Pacific Corp., Palatka, FL. USA Boyd, USDA-ARS-ERRC, Wyndmoor, PA, USA T27 Non-thermal Processing Alternatives for the P3 General Food Microbiology Effective Elimination of E. coli 0157:H7 in and Education Apple Cider — NESE BASARAN, John Churey, (10:00 a.m. - 1:00 p.m.) and Randy W. Worobo, Cornell University, Geneva, NY, USA P73 Cytotoxicity and Buffering Capacity of an T28 Inactivation of Escherichia coli 0157;H7 and Alkaline Tolerant Dairy-associated Bacillus Listeria monocytogenes on Apples and in Fresh Isolate - DENISE LINDSAY, Volker Brbzel, Apple Cider Using Sonication and Copper Ion and Alex von Holy, University of the Water - STEPHANIE L. RODGERS, J. N. Cash, Witwatersrand, Wits, South Africia and E. T. Ryser, Michigan State University, P74 Two Novel Genes Related to Low Temperature East Lansing, MI, USA Growth of Listeria monocytogenes as T29 Influence of Environmental Stresses on Biocide Identified Using Transposon-induced Caild Susceptibility of Escherichia coli 0157:H7 — Sensitive Mutants cld-l4 and cld-27 — SIQING KAREN ELIZABETH MIDDLETON, Michael P. LIU, Philip D. Morse II, and Brian J. Wilkinson, Whitehead, David J. Hill, John T. Holah and Illinois State University, Normal, IL, USA Hazel Gibson, University of Wolverhampton, P75 Transposon Insertions in Branched-chain Alpha- School of Applied Sciences, Wolverhampton, keto Acid Dehydrogenase Region of Two Caild- England sensitive Listeria monocytogenes Mutants — T30 Inhibition of Listeria monocytogenes. KLIN ZHU, Anming Xiong, R. K. Jayaswal, Salmonella Typhimurium DTI04 and Philip D. Morse 11, and Brian J. Wilkinson, Esherichia coli 0157:H7 on Bologna and Illinois State University, Normal, IL, USA Summer Sausage Using Whey Protein Isolate- based Edible Films Containing Antimicrobials — P76 A Risk-based Evaluation of Traditional and ARZU CAGRI, Z. Ustunol, and E. Ryser, Social iMarketing Methods of Food Hygiene Michigan State University, East Lansing, MI, Education - ELIZABETH ClAIRE REDMOND, USA C. Griffith and A. Peters, Food Safety Research T31 Disinfection of Bacterial Pathogens and Group, University of Wales Institute, (Cardiff, Selected Viruses on Fresh Romaine Lettuce — Cardiff, South Glamorgan, Wales, UK MICHAEL LEE BRADLEY, George Lukasik, and P77 Foodbome Disease Reporting in America: Samuel Farrah, University of Florida, Closing the Gaps in Our Federal Food-safety Gainesville, FL, USA Net - CAROLINE SMITH DEWAAL. Lucy T32 The Antimicrobial Efficacy of Herbs in Alderton, and Michael Jacobson, Center for Marinated Chicken — MONDONNA F. CATE, Science in the Public Interest, Food Safety F. A. Draughon, J. R. Mount, and D. A. Golden, Program, Washington, D.C., USA University of Tennessee, Knoxville, TN, USA T33 Effect of Fat Content, Evaporative Cooling and P78 Food Handlers’ Beliefs about Food Safety Food Type on Pathogen Survival during Procedures and Risks — DEBBIE CLAYTON, Microwave Heating — APRIL HIX, S. Sumner, Chris Griffith, Adrian Peters, and Patricia Price, K. Mallikarjunan, and C. Hackney, Virginia University of Wales Institute, Cardiff, UK Tech, Blacksburg, VA, USA P79 The Repeatability and Reproduiability of Food T34 Microbiological Evaluation and Manufacturing Safety Behavior in the Domestic Environment — Practices of Sprouts in Canada — MARLA ELIZABETH CLAIRE REDMOND, C. Griffith, NAZAROWEC-WHITE, F. Veillette, and and A. Peters, Food Safety Research Group, I. Laberge, Canadian Food Inspection Agency, University of Wales Institute, C^ardiff, South Nepean, Ontario, Canada Glamorgan, Wales, UK
MAY 2000 - Dairy, Food and Environmental Sanitation 381 (Tuesday morning, continued) P80 Prevalence of Unsafe Practices during P91 Trans-2-Hexenal, as an Antimicrobial Agent — Preparation of Homemade Food in Argentina — MELISSA C. NEWMAN, and M. A. Anandappa, ALICIA NOEMI CALIFANO, Graciela De Antoni, University of Kentucky, Lexington, KY, USA Leda Gianuzzi, and Rodolfo Mascheroni, P92 Carvacrol, Citral, Eugenol, Thymol, Vanillin, CIDCA, Universidad Nacional de La Plata, Potassium Sorbate and Sodium Benzoate Facultad de Ciencias Exactas, La Plata, Buenos Inhibitory' Concentrations for Aspergillus Aires, Argentina flavus at Selected Water Activities and pHs — P81 Evaluation of a Targeted Intervention Food AURELIO LOPEZ-MALO, and S. M. Alzamora, Safety Program for Women Who are Pregnant Universidad de las Americas-Puebla, Puebla, and/or Have Young Cdiildren — JODI R. Mexico BUNDE, and Virginia N. Hillers, Oregon State P93 Antimicrobial Effect of Honey on Hydrated University, Corvallis, OR, USA Batter Mix - YAO-WEN HUANG, H.Y. Chu P82 Cost, Benefits and Attitudes Towards HACCP and iM. Harrison, University' of Georgia, Implementation in English Butchers’ Shops — Athens, GA, USA ADRIAN PETERS, Matthew iMortlock, and Chris Griffith, University of Wales In.stitute, Cardiff P94 Natural Antimicrobials as Potential Replace¬ (UWIC), Cardiff, England ments for Calcium Propionate in Bread — P83 Development of a Competitive Exclusion ALEX VON HOLY, and Tracey-Lee Pattison, Product to Reduce Escherichia coli OI57:H7 University of the Witwatersrand, Wits, South in Cattle — DIVYAJARONI, Mindy Brashears Africia and Joy Trimble, University of Nebraska, P95 Effect of Natural Antimicrobials on Bakers’ Lincoln, NE, USA Yeast - AI.EX VON HOLY, and Tracey-Lee P84 Isolation and Selection of Lactic Acid Bacteria Pattison, University of the Witwatersrand, Wits, from Meat Products to Inhibit Foodborne South Africia Pathogens — ALEJANDRO AMEZQUITA, Mindy P96 Prevalence of Pseudomonas spp. in Process Brashears, and Joy Trimble, University of Water, Recycled Water and Dairy Products — Nebraska-Lincoln, Lincoln, NE, USA JILL GEBLER, Murray Goulbum Co-op Co. Ltd, P85 Biocontrol of Mold Growth Using Bacillus Yarram, VICTORIA, Australia pumilus and Lactobacillus Species Isolated P97 Population Changes of Pathogenic Bacteria from Foods — JITKA STILES, C. Munimbazi, Inoculated in Eresh Pork Following Chilled M. Plockova, J. Chumchalova, and L. B. Buller- man. University of Nebraska-Lincoln, Lincoln, Storage and Simulated Consumer Temperature NE, USA Abuse — JOHN N. SOFOS, K. Segomelo, M. L. Kain, G. Bellinger, K. E. Belk, J. Scanga, P86 Employing Citrobacter rodentium as a and G. C. Smith, Colorado State University, Surrogate forE'. coli OI57:H7 in a Mouse Fort Collins, CO, USA Model to Investigate the Effects of the Probiotic L. acidophilus on Pathogen Binding in the P98 Prevalence of Listeria monocytogenes. Sal¬ Large Intestine — JEFFREY J. VARCOE, monella Typhimurium and Yersinia enter- Frank Busta, and Linda Brady, University ocolitica on Incoming Hogs and Fresh Pork of Minnesota, St. Paul, MN, USA during and after Slaughter — RAJESH P87 Purification and Characterization of an Anti- K. SHARMA, Elliot T. Ryser, and Wesley listerial Bacteriocin Produced by Leuconostoc N. Osbum, Michigan State University, East sp. W65 - SEJONG OH, John J. Churey, Saehun Lansing, MI, USA Kim, and Randy W. Worobo, Cornell P99 Levels of Microbial Contamination in United University, Geneva, PTY, USA States Pork Retail Products — ELIZABETH ANNE P88 Resistance of Listeria monocytogenes to DUFFY, G. R. Bellinger, A. Pape, K. E. Belk, Bacteriocins of Lactic Acid Bacteria — ANNE J. N. Sofos, and G. C. Smith, Colorado State BOUTTEFROY, and Jean-Bemard Milliere, University, Fort Collins, CO, USA ASEPT, 53020 Laval Cedex 9, France, France PI00 Microbial Contamination Occurring on Lamb P89 Botulinal Toxin Production in Reduced-fat and Carcasses Processed in the United States — Fat-free Pasteurized Process Cheese Products — ELIZABETH ANNE DUFFY, S. B. LeValley, KATHLEEN A. GLASS, and Eric A. Johnson, M. L. Kain, K. E. Belk, J. N. Sofos, J. D. Tatum, Food Research Institute, UW-Madison, Madison, WI, USA G. C. Smith, and C. V. Kimberling, Colorado State University, Fort Collins, CO, USA P90 Antimicrobial Activity of Several Spices and Organic Acid Solutions Tested against PIOI Sampling of Dairy Cattle for Listeria monocyto¬ Arcobacter butzleri — ROBERT TODD genes - MATTHEW R. EVANS, Valerie W. Ling, HANCOCK, and Mark A. Harrison, University F. Ann Draughon, and Stephen P. Oliver, of Georgia, Athens, GA, USA University of l ennessee, Knoxville, TN, USA
382 Dairy, Food and Environmental Sonitotion - MAY 2000 PI02 Incidence and Antibiotic Resistance of Sal¬ • Bioterrorism as a Public Health Event — Scott monella spp. Cultures Isolated from Animal Lillibridge, CDC, Atlanta, GA, USA Hide and Beef Carcasses - RICHARD TODD • Bioterrorist Targets in the Agricultural lndustr>' BACON, John N. Sofos, Keith E. Belk, and — DALE HANCOCK, Washington State Gary C. Smith, Colorado State University, Fort Collins, CO, USA University, Pullman, WA, USA PI03 Surveillance of Arcobacter in Various • Medical Implications of a Foodborne Bio¬ Environmental Sources — LEE G. JOHNSON, terrorist Event — RICHARD LEE, SUNY, and Elsa Murano, Texas A&M University, Buffalo, NY, USA College Station, TX, USA • Responding to a Bioterrorist Event — GARY PI04 Prensence of Campy’lobacter, Escherichia coli HURST, US Army, USA and Salmonella in Retail Meats — CUIWEI • The Role of Food Protection Organizations ZHAO, B. Ge, J. De Villena, R. Sudler, E. Yeh, in Contributing to Preparedness Against andj. iMeng, University of Maryland, College Bioterrorist Events - ANN DRAUGHON, Park. MD, USA University of Tennessee, Knoxville, TN, USA PI05 Antibiotic Resistance Pattern of Campylobacter spp. Isolated from Boilers Processed in Air Business Meeting (4:00 p.m. - 5;00 p.m.) and Immersion Chill Processing Facilities — MARCOS XAVIER SANCHEZ, W. M. Fluckey, M. Brashears, and S. R. McKee, University WEDNESDAY MORNING - AUGUST 9, 2000 of Nebraska, Lincoln, NE, USA (8:30 a.m. - 12:00 p.m.) PI06 Characterization of Antibiotic Resistance in Shiga Toxin-producing Escherichia coli — SI 5 Food Biotechnology: Perspectives, SHAOHUA ZHAO, D. White, S. Ayers, Challenges and Opportunities S. Friedman, B. Ge, J. Meng, L. English, • Perspectives on Biotechnology: Past, D. Wagner, and S. Gaines, FDA, Laurel, MD, Present and Future — MICHAEL PHILLIPS, USA Biotechnology Industry' Organization, P107 Evidence of Toxin Production by Bacillus Washington, D.C., USA Strains Isolated from Street-vended Foods in Johannesburg, South Africa — ALEX VON • Understanding Consumer Perceptions of HOLY, Francina Mosupye, and Denise Lindsay, Biotechnology' — SYLVIA ROWE, International University of the Witwatersrand, Wits, South Food Information Council, Washington, D.C., Africia USA PI08 Microbiological Quality of Bottled Water — • Biotechnology in Production Agriculture: HASSAN GOURAMA, Lynette Heffner, and A Scientific Perspective — .MARTINA Lauren Anton, Pennsylvania State University, MCGLOUGHLIN, University of Califomia- Reading, PA, USA Davis, Davis, CA, USA PI09 Identification and Molecular Characterization • The Environmental Impact of Biotechnology' — of Amine-producing Strains of Stenotropho- JANET ANDERSEN, US Environmental monas maltophilia Isolated from White Protection Agency, Washington, D.C., USA Muscle of Fresh and Frozen Albacore Tuna (Jhunnus alalunga') — JORGE BARROS- • Food Product Enhancement through VELAZQUEZ, Begona Ben-Gigirey, Juan Biotechnology — CHARLES ARNTZEN, Cornell M. Vieites, and Tomas G. Villa, University University, Ithaca, NY, USA of Santiago de Compostela, Lugo, Lugo, Spain • Detecting Biotechnologically Derived PI 10 Microbial Ecology of Muffins Based on Cassava Ingredients in Food - JEFFREY T. BARAC:H, and Other Non-wheat Flours — ALEX VON National Food Processors Association, HOLY, Shobna Chauhan, Christine Rey, Washington, D.C., USA and Denise Lindsay, University of the Witwatersrand, Wits, South Africia SI 6 Biosensors and Real Time Detection TUESDAY AFTERNOON — AUGUST 8, 2000 Systems 1:30 p.m. - 5:00 p.m. • Fundamentals of Biosensors and Real-Time General Session (1 ;30 p.m. - 3:30 p.m.) Detection Systems — ROBER T BRACKETT, Bioterrorism and Food Protection FDA, Washington, D C., USA • Strategic Bioterrorism and the Food Supply — • Use of Colorimetric Sensors for Detection of Raymond Harbison, University of South Florida, Foodborne Pathogens — PETER DAVID, DTEK, Tampa, FL, USA Los Altos Hills, CA, USA
MAY 2000 - Doiry, Food ond Environmental Sanitation 383 CWednesday morning, continued) • Rapid Detection of Salmonella Using an T4 Inactivation and Control Methods II Immunoassay-based Biosensor — DAVID T37 Continuous On-line Processing of Fecal and S. GOTTFRIED, Georgia Tech Research Food Contaminated Poultry Carcasses — Institute, Atlanta, GA, USA G. KERE KEMP, M. A. Aldrich, and M. Guerra, • Detection of Pathogens by Immunomagnetic- Alcide Corp., Redmond, WA, USA electrochemiluminescence (IM-ECL) — GERRY T38 Efficacy of Electrolyzed Water in Inactivating CRAWFORD, USDA-REE-ARS-NAA-ERRC- Listeria monocytogenes and Salmonella MB&BR, Wyndmoor, PA, USA enteritidis on Shell eggs — YEN-CON HUNG, • Application of Flow Cytometry Techniques Chung-Myeon Park, Chyi-Shen Lin, and Robert as Real Time Detectors - ERIC JOHNSON, E. Brackett, CFSQE, University of Georgia, University of Wisconsin, Madison, WI, USA Griffin, GA, USA • Integration and Application of Real Time T39 Effect of Pre-chill Skinning on the Level of Detection and Information Systems for Food Campylobacter Recovered from Broiler Parts — Safety - DONALD CONNER, Auburn MARK E. BERRANG, and S. R. Ladely, USDA- University, Auburn, AL, USA ARS-Russell Research Center, Athens, GA, USA T40 Ability of Oleic Acid to Reduce the Number of Bacteria on Poultry' Skin and in Rinsates of S17 Transportation of Raw Milk and Poultry Skin - ARTHUR HINTON, JR., and Finished Dairy Products Kimberly D. Ingram, Russell Research Center, • Regulating Haulers/Drivers — MIKE CULPEPPER, Athens, GA, USA Georgia Dept, of Ag., Atlanta, GA, USA T41 Comparison of Three Commercial Competitive • Inspection of Farm Bulk Tankers — DAN Exclusion Products on Reducing Salmonella ERICKSON, Minnesota Dept, of Ag., St. Paul, in Broilers - ANOTONIO JOSE PIANTINO MN, USA FERREIRA, C. S. A. Ferreira, T. Knobl, • Cleaning and Sanitizing Farm Bulk Tankers — A. M. Moreno, M. R. Bacarro, M. Chen, PATRICK BOYLE, Readington Farms, Inc., and M. Robach, University of Sao Paulo, Sao Paulo, Brazil Whitehouse, NJ, USA T42 Effectiveness of Potassium Lactate and Lactic • Sampling Issues — MIKE CULPEPPER, Georgia Acid Against Campylobacter and Psychro- Dept, of Ag., Atlanta, GA, USA trophic Bacteria on Chicken Breasts — DAVID • Owner/Operator Issues — RICK BAREFOOT, RASMUSSEN, S. Sumner, J. Eifert, C. Hackney, H. Fred Barefoot Trucking, Inc., Alum Bank, and S. Duncan, Virginia Tech., Blacksburg, VA, PA, USA USA • Hauling of Finished Dairy Products — RUTH T43 Application of Natural Antimicrobial Systems FUQUA, Quality Chekd Dairies Inc., Mt. Juliet, to the Surfaces of Cooked Meat for Control TN, USA of L monocytogenes — XINTLAN MING, Jeff Lambeseder, Fred Bender, and Bill King, Food SI 8 Significance of Mycotoxins in the Bioprotection, Rhodia Foods, Madison, WI, USA Global Food Supply T44 Comparative Study of Semisynthetic Derivative (Sponsored by ILSI-NA ) of Natamycin and the Parent Antibiotic on the • Worldwide Mycotoxin Problems — J. DAVID Spoilage of Shredded Cheddar Cheese — ERIC MILLER, Carleton University, Ottawa, Ontario, C. SULOFF, J. E. Marcy, C. R. Hackney, and Canada S. S. Sumner, Virginia Polytechnic Institute • Aflatoxins — To be announced and State University, Blacksburg, VA, USA Fumonisins - WILLIAM P. NORRED, USDA- T45 Co-60 Irradiation for Inactivation of Giardia RRC, Athens, GA, USA lamblia Cysts in Water and on Tomatoes — CHRISTINE A. SUNDERMANN, B. Estridge, • Deoxynivalenol — JAMES J. PESTKA, Michigan F. Woods, D. Conner, J. Weese, and C. Wei, State University, East Lansing, MI, USA Auburn University, Auburn University, AL, USA • Detection Methods for Mycotoxins in Foods — T46 Inhibitory Effect of Gamma Irradiation on the ANGELO VISCONTI, National Research Growth of Fusarium moniliforme and Council, Bari, Italy Fumonisin Production — DEOG-HWAN OH, • Control of Mycotoxins in the Food Supply: A C. C. Yoo, and B. K. Park, Kangwon National Food Industry Perspective — To be announced University, Korea
384 Dairy, Food and Environmental Sanitation - MAY 2000 T47 Resistance of Poliovirus to Inactivation by PI 19 Comparison of Selective Media for Evaluating High Hydrostatic Pressures — NIGEL COOK, Survival of E. coli 0157:H7 in Fruit Juices — N. Wilkinson, A. S. Kurdziel, S. Langton, and CHARITY A. LAKINS, B. L. Knox, D. A. Golden, E. Needs, Central Science Laboratory, York, UK and S. S. Sumner, University of Tennessee, Knoxville, TN, USA T48 The Effect of Thermal Processing Schedules PI20 Multiple Target Medium to Screen for Entero- and Unit Operations on the Quality of Blue bacteriaceae and Escherichia coli in Meats — Crab {Callinectes sapidus) Meat — GEORGE R. VICTOR LACHICA, US Army Natick JOSEPH FLICK, Jr., Jennifer L. Smith, Robert Research, Development & Engineering Center, Lane, Michael Jahncke, and Robert Croonen- Natick, MA, USA berghs, Virginia Tech., Blacksburg, VA, USA PI21 Media Evaluation for Recovery of Injured Cells of Escherichia coli 0157:H7 and Salmonella P4 Microbiological Methods spp. - ALEJANDRO AMEZQUITA, and Mindy (10:00 a.m. - 1:00 p.m.) Brashears, University of Nebraska Lincoln, Pill Evaluation of Universal Preenrichment Broth Lincoln, NE, USA for Growth of Heat-injured Pathogens — TONG PI 22 Comparison of Selective Enrichment Media to ZHAO, and Michael P. Doyle, University Recover Salmonella from Acidified Barbecue of Georgia, Griffin, GA, USA and Liquid Non-dairy Products — KAMESH ELLAJOSYULA, John Shields, Nadia Melnyk, PI 12 Characterization of Listeria monocytogenes and Cecelia Marshall, Rich Products Corp., from Cold Smoked Fish Plant by Pulsed-field Buffalo, NY, USA Gel Electrophoresis (PFGE) — ANITA METIVIER, Antoine Berthier and Marielle Gay, PI 23 Evaluation of a Lateral Flow Device for ASEPT, 53020 LAVAL Cedex 9, France Detecting Salmonella enteritidis in Raw Eggs and Chicken Feces - KUN-HO SEO, P. S. Holt, PI 13 Listeria monocytogenes Detection in Food B. W. Mitchell, and R. K. Cast, USDA-ARS, Using an ELISA-based Method — PATRICE Athens, GA, USA ARBAULT, Marie-Laure Sorin, Sebastien Faure, and Sandrine Poumerol, Diffchamb SA, 69007, PI 24 Improved Isolation of Salmonella from Choc¬ Lyon, France olate — PETER J. STEPHENS, and Elaine E. M. Fraser, Oxoid Ltd., Basingstoke, Hampshire, PI 14 Factors Affecting the Isolation and Enumeration England, UK of Escherichia coli 0157:H7 on Alfalfa Seeds — PI 25 Recovery of Salmonella from Artificially FONE MAO WU, Bala Swaminathan, Joy Wells, Contaminated Dairy Feeds — YOBOUET DJE, Larry Slutsker, Michael P. Doyle, and Larry F. A. Draughon, David A. Golden, P. Stephen R. Beuchat, University of Georgia, Griffin, GA, Oliver, and J. Willie Taylor, University of USA Tennessee, Knoxville, TN, USA PI 15 Efficacy of Various Non-selective Resuscitation PI26 Selective and Differential Properties of Chrom- Media for Increased Detection of Heat-injured ogenic Media for Isolation of Salmonellae from Escherichia coli 0157:H7 — EDWARD Foodstuffs — PETER J. STEPHENS, and Tom E. FETZER, and Aubrey F. Mendonca, Iowa Sadler, Oxoid Ltd., Basingstoke, Hampshire, State University, Ames, LA, USA England, UK PI 16 Phosphate Buffer Increases Recovery of E. coli PI 27 Detection of Campylobacter jejuni in Dairy Silage - WILLIE JAMES TAYLOR, 0157:H7 from Frozen Apple Juice — SHERYL F. A. Draughon, David Golden, Stephen Oliver, A. YAMAMOTO, and Linda J. Harris, University and Michelle Saul, University of Tennessee of California, Davis, Davis, CA, USA Knoxville, TN, USA PI 17 Evaluation of FDA/BAM and Rapid Methods PI 28 A Comparison of Isolation Protocols for for Enumeration and Detection of E. coli Recovery of Campylobacter jejuni from 0157:H7 from Farm Animal Environments — Cattle Feces - WILLIE JAMES TAYLOR, CHRISTOPHER A. KIEFER, D. A. Golden, F. A. Draughon, David Golden, Stephen Oliver, F. A. Draughon, A. G. Mathew, and S. P. Oliver, and Michelle Saul, University of Tennessee University of Tennessee, Knoxville, TN, USA Knoxville, TN, USA PI 18 Rapid and Sensitive Identification of Viable PI 29 A Rapid Method to Identify and Enumerate Escherichia coli 0157:H7 in Food by Reverse Foodbome Pathogens Using Machine Vision — Transcription PCR — SIMA YARON, and Karl OMAR TRUJILLO, Carl Griffis, Michael Slavik, R. Matthews, Rutgers University, New Bruns¬ and Yanbin Li, University of Arkansas, wick, NJ, USA Fayetteville, AR, USA
MAY 2000 - Dairy, Food and Environmentol Sanitation 385 (Wfdncsday morning, continued) PI30 Detection of Guaiacol Produced by Alicyclo- PI 39 Detection of Shigella Using a Digoxigenin- hacilUis acidoterrestris in Apple Juice by labeled Polynucleotide DNA Probe — JOSEPH Sensor)’ and (^temical Analyses — lARRY L. FERREIRA, Mark Harrison, and Paul Edmonds, R. BEUCHAT, Rachel V. Orr, Robert FDA, Southeast Regional Laboratory, Atlanta, L. Shewfelt, C. J. Huang, and Sebhat Tefera, GA, USA University of Georgia, Griffin, CiA, USA P131 Sampling Technique Efficacy for Arcobacter WEDNESDAY AFTERNOON - AUGUST 9, 2000 hutzleri from Live (Jiickens — ROBERT (1:30 p.m. - 5:00 p.m.)
MAri’HEW CAS'llE, j. D. Eifert, F. W. Pierson, 519 The Role of Norwalk-like Viruses C. T. Larsen, and C. R. Hackney, Virginia Tech., (NLVs) in Foodborne Disease Blacksburg, VA, USA • The Role of NLVs in Foodborne Disease — PI32 Detection of Coliforms on Food Contact Sur¬ STEPHAN S. MONROE, CDC, Atlanta, GA, USA faces - GINNY MOORE, Chris Griffith, and • Environmental Contamination in a Large Hotel Adrian Peters, Food Safety Research Group, with a Prolonged NLV Outbreak — JOHN University of Wales Institute Cardiff (UWIC), D. CHEESBROUGH, Public Health Laboratory, (Cardiff, UK PHLS Northwest, Preston, UK P133 Detection of Zearalenone by Fluorescence Polari/ation Immunoassay and Its Application Detection of NLVs in Foods - IX)RIS D. D’SOUZA, to c:orn -JUNC'.-HYUN PARK, Mi-Ja Park, North C^arolina State University, Raleigh, NC, Kwang-Soo Ha, and Duck-Hwa Chung, USA Ciyeongsang National University, Chinju, • Cienetic Relatedness of NLVs in Foodborne Gyeongnam, Korea Disease Outbreaks - STEPHAN S. MONROE, PI 34 Screening of Deoxynivalenol Producing Fungi CDC, Atlanta, GA, USA from Cireenhouse Horticulture Soils and • Dose-Response Relationships of Norwalk Virus Products by ALP/NADP Method - DUCK-HWA from Human C^hallenge Studies — CHRISTINE C^HUNG, Mi-Ja Park, Jung-Hyun Park, and MOE, University of North C>arolina, Chapel Hill, Kwang-Soo Ha, Gyeongsang National NC, USA University, Chinju, Gyeongnam, Korea • Control of NLV Outbreak in a Large Hotel PI 35 A Caimparison of Methods for Monitoring Casino - DANIEL J. MAXSON, Clark Co. Health Food Contact Surface Cleanliness - C>RAKi District, Las Vegas, NV, USA DAVIDSON, (]hris Griffith, Adrian Peters, and Louise Fielding, University College of 520 International Trends in On-Farm Worcester, Hen wick Cirove, Worcester, UK Food Safety PI 36 Spreadsheet Tool for Recording and Evaluating • The Australian Experience — PAUL RYAN, Microbiological Environmental Sampling Data — AgWest Trade and Development, South Perth, JOSEPH DANIEL EIFERT, H. Wang, and T. Tu, Western Australia Virginia'Lech., Blacksburg, VA, USA PI3"' Reverse Dot-Blot DNA/DNA Hybridization • The Irish Experience — The Clean Green Island •Method for the Detection of Bacteria Involved — Food Safety Assurance Schemes — THOMAS in Amine Fomiation in Albacore Tuna (Thiinnus QUIGLEY, Food Safety Authority of Ireland, aUilutii’a) - JORGE BARROS-VEIAZQUEZ, Dublin, Ireland Begona Ben-Gigirey, Juan M. Vieites, Shin-Hee • The Canadian Experience — Canadian On-Farm Kim, Haejung An, and Tomas G. Villa, Univ¬ Food Safety Program — ALBERT CHAMBERS, ersity of Santiago de c:ompostela, Lugo, Lugo, Canadian On-Farm Safety Program, Monachus Spain Consulting, Ottawa, Ontario, Canada PI 3B fhe Use of MALDl-TOF and Nanospray-Ion Trap • The US Experience — To be announced Mass Spectrometry to the (Jiaracterization of • The Latin American Experience — To be Specific Proteins Separated by Two-dimensional announced Electrophoresis; Application of Proteomics • Comparison of EU/US/Australian On-Farm QA/ to the (>ontroi of Species Substitution in Fish Products - JORGE BARROS-VELAZQUEZ, Food Safety Schemes — RICHARD BAINES, C. Piiieiro, J. Vazquez, A. Marina, R. 1. Perez- Royal Agricultural College, Cirencester, UK .Martin, and J. M. Gallardo, Universidad de • The Emerging International Standard: On-Farm Santiago de C^ompo.stela, Lugo, Spain Food Safety & Codex — To be announced
386 Dairy, Fooil and Environmental Sanitation - MAY 2000 S21 The Earth is Curved (And so are Kinetic T53 Safety and Quality Evaluation of Thai Fermented Data) Sausage (Nham) - KWANTAWEE VICHIENROJ (Sponsored by lAFP Foundation Fund and Nabisco, Inc.) PAUKATONG, and S. Kunawasen, National • Historical Perspective on Microbial Inactivation Center for Genetic Engineering and BioTech., Data Analysis: Linear Treatments - What, How, Bangkok, Thailand Why (not) — FRANK BUSTA, University of T54 The Use of Household Shopping Patterns to Minnesota, St. Paul, MN, USA Identify Sources of Foodbome Disease — • Non-linear Treatments of Microbial Inactivation SUSAN POWELL, Richard Attwell, and Michael Data - What, How, Why - MICHA PELEG, Painter, Manchester Metropolitan University, University of Massachusetts, Amherst, MA, USA Manchester, UK • Modeling Thermal Inactivation of Clostridium T55 Quantification and Variability Analysis of botulinum Spores — PETER MCCLURE, Bacterial Cross-contamination Rates in the Unilever Research, Shambrooke, Bedford, UK Kitchen - YUHUAN CHEN, Fabiola P. Chea, • Modeling the Effect of Relative Humidities on Kristin M. Jackson, and Donald W. Schaffner, Heat Resistance of Salmonella Typhimurium Food Risk Analysis Initiative, Rutgers DTI04 - KAREN MATTICK, PHLS Food University, New Brunswick, NJ, USA Microbiology Research Unit, Heavitree, Exeter, Devon, UK T56 The Use of Notational Analysis to Assess Cross • Implications of Non-Linear Inactivation Kinetics Contamination during Domestic Food Pre¬ for Risk Assessment — MARTIN COLE, Food paration — CHRIS GRIFFITH, Craig Davidson, Safety and Quality, Food Science Australia, Adrian Peters, and Andrew Lewis, University North Ryde, Australia of Wales Institute, Cardiff, UK T57 Contamination of Kitchen Surfaces after Dom¬ T5 Risk Assessment and Miscellaneous estic Food Preparation — CHRIS GRIFFITH, T49 Risk Assessment of Salmonella enteritidis Elizabeth Redmond, and Adrian Peters, in (Canadian Shell Eggs — GREG M PAOLI, University of Wales Institute, (Cardiff, UK E. C. D. Todd, and W. Ross, Decisionalysis Risk TS8 The Significance of Hand Drying after (Consultants, Inc., Ottawa, Ontario, Canada Handwashing - BARRY MICHAELS, Vidhya T50 A Risk Assessment Model for Salmonella spp., Gangar, Eric Meyers, Heidi Johnson, and Campylobacter jejuni, and Chicken — Michael S. Curiale, Georgia Pacific Corp., THOMAS PATRICK OSCAR, University Palatka, EL, USA of Maryland, Princess Anne, MD, USA T59 Changes of Aflatoxins during the Ripening and T51 Risk Assessment for Harmful Algal Blooms — Can Vibrio vulnificus be a Model for These Storage of Korean Soy Sauce and Soybean Paste Agents? - EWEN C. TODD, William Ross, and and the Characteristics of the Changes — JONG- Mark Smith, Health Protection Branch, Health GYU KIM, Woo-Sup Roh, Yong-Wook Lee, and Canada. Ottawa, Ontario, Canada Lloyd B. Bullerman, Keimyung University, Taegu, Korea T52 Cyclospora oocysts on Raspberries from (iuatemala — A Qualitative Risk Assessment — T60 Migration of Pencillium spinulosum from EWEN TODD, Brent Dixon, Helene Couture, Paperboard Packaging to Extended Shelf-life Andrea Ellis, Isabelle Laberge, and Rene Milk - LAURA SAMMONS, S. S. Sumner, Cardinal, Food Directorate, Health Canada, C. R. Hackney, J. Marcy, S. E. Duncan, and Ottawa, Ontario, Canada W. Eigel, Virginia Tech., Blacksburg. VA, USA
Program updates available at our Web site www.foodprotection.org V_
MAY 2000 - Doiry, Food ond Environmental Sanitation 387 nternational Association for Food Protection
EVENT INFORMATION
Evening Events August 6-9 Cheese and Wine Reception Sunday, August 6, 2000 (8:00 p.m. - 10:00 p.m.) Atlanta, Georgia A tradition continues for attendees and guests. The reception begins in the exhibit hall immediately following the Ivan Parkin Lecture on Sunday evening. period. A guide will take you on an informative tour throughout the house, painting a picture of the rural Exhibit Hall Reception South during the mid 1800s. Guests will then enjoy a Monday, August 7, 2000 (5:00 p.m. - 6:30 p.m.) delicious Southern cooked meal. You will not go away hungry! Relax with colleagues and friends in the exhibit hall at the end of the day. Exhibitors showcase the latest Awards Banquet developments in the industry during this informal reception. Wednesday, August 9, 2000 (7:00 p.m. - 9:30 p.m.) A special occasion to formally recognize the Monday Night Social - Fernbank Museum accomplishments of deserving food safety of Natural History professionals. An elegant reception and dinner are Monday, August 7, 2000 (6:00 p.m. -9:30 p.m.) followed by the awards ceremony. Business attire A world of exciting adventure awaits you at requested. Fernbank Museum of Natural History. At your leisure you will have the opportunity to dine with colleagues and Daytime Tours explore unique state-of-the-art galleries and exhibitions. (Lunch included in all daytime tours) Fernbank uses innovative design and programming to draw natural history out of display cases and Pop Topics bring it to life. For a limited time only, Fernbank Sunday, August 6, 2000 (9:30 a.m. - 2:30 p.m.) is featuring the world renowned collection of Egyptian Today’s tour will not only quench your thirst for art from the National Museum of Antiquities in Leiden, knowledge but will also quench your thirst. Enjoy a The Netherlands. Mummies, sculptures, jewelry and tour of CNN and the world of Coca-Cola Museum. papyrus pages from the Book of the Dead are among Watch as writers, editors, producers and tech¬ the antiquities featured. This is the only time that nicians bring round-the-clock news coverage to these pieces will be on view in the United States before over 200 countries worldwide. Take your taste they return to The Netherlands for permanent buds on a trip around the globe when you sample reinstallation. Don’t miss this rare opportunity! Coke’s most popular products from other coun¬ Dinner at Stately Oaks tries at the first museum dedicated to the world famous soft drink, Coca-Cola. Your tour will Tuesday, August 8, 2000 (6:30 p.m. - 10:00 p.m.) continue to The Varsity, an Atlanta legacy, where Stately Oaks, a Greek Revival plantation home, you can order the best chili dogs and hamburgers was built in 1839 and housed Yankee officers during the in town. A stop at Underground Atlanta, the most Battle of Jonesboro. The home is furnished with period popular visitor attraction in Georgia, will complete pieces and offers a glimpse of life in the Antebellum your tour.
388 Dairy, Food and Environmental Sanitation - MAY 2000 Learn how to get involved in Committees and get the Daytime Tours (continued) most out of attending the Meeting. We look forward to your participation. Peach Buzz Monday, August 7, 2000 (9:30 a.m. - 2:30 p.m.) Committee Meetings Enjoy a driving tour of Atlanta sites and take a glimpse into the lives of Atlanta’s historical hometown Committee Meetings heroes. Be a part of history at the Carter Presidential Sunday, August 6, 2000 (7:00 a.m. - 5:00 p.m.) Center where you will find exhibits that focus on important twentieth century events. Continue your Share a wealth of knowledge and expertise. historical journey to the Martin Luther King, Jr. Historic Committees and Professional Development Groups District on “Sweet Auburn Avenue” and see the MLK (PDGs) plan, develop and institute many of the Center, Dr. King’s birth home and tomb. You will then Association’s projects. Technical challenges facing experience a revival of genuine Southern hospitality the food safety industry are discussed, examined and the finest selection of Southern homestyle food and debated. Volunteer to serve on any number in the city at Mary Mac’s Tea Room. of committees or PDGs that plan and implement activities to meet the Association’s mission. Diaries of the South Everyone is welcome. Tuesday, August 8, 2000 (9:30 a.m. - 2:30 p.m.) Be swept away to one of the most exclusive areas Student Luncheon of Georgia with a driving tour of Buckhead. Today, Buckhead is considered Atlanta’s “Little Hollywood”. Student Luncheon Step back in time at the Atlanta History Center and Sunday, August 6, 2000 (12:00 p.m. - 1:30 p.m.) see how locals lived over 100 years ago. Continue your journey to the elegant Swan House to witness the glitz Take charge of your career today! A Student and glamour of yesteryear. This beautiful home was Professional Development Group (PDG) has formed to provide students the opportunity to network with built around 1920 for Mr. Inman, one of Atlanta’s peers and serve as a point for food safety employers wealthiest citizens. Walk through the Tullie Smith to seek qualified applicants. Sign up for the luncheon Plantation, an original farmhouse circa 1800s. Personnel today to get involved. The purpose of the luncheon dressed in period costume enhance the multi-sensory is to establish objectives and responsibilities as a PDG experience and offer a charming look at turn-of-the- and discuss plans for the future. Dr. Anna Lammerding, century fashions. The highlight of the day will be the Chief of Microbial Food Safety Risk Assessment from final stop at the Swan Coach House for lunch. The Health Canada and Mr. Gale Prince, Director of Swan Coach House presents gourmet cuisine, accented Regulatory Compliance at The Kroger Co. will speak with Southern flavors. Encircled by colorful gardens about challenges and opportunities in the field of food and natural woodlands, this early 20th century carriage safety. house was once part of the Inman estate.
Golf T ournament Affiliate Educational Session The Golf Club at Bradshaw Farm Affiliate Educational Session Sunday, August 6, 2000 (6:00 a.m. - 2:00 p.m.) Saturday, August 5, 2000 (2:00 p.m. - 4:00 p.m.) Enjoy spectacular views of the northern Georgia Attention Affiliate delegates, gain insights on mountains as you join your friends and colleagues in a Affiliate organizational issues. Be a leader for your round of golf at The Golf Club at Bradshaw Farm. Affiliate and participate in this educational experience. Everyone is invited to participate in this best-ball tournament. Built on historic farm property, the unique New Member Reception and Orientation barn-style club house is reminiscent of the great history attached to the course. With elevated tees, tree-lined New Member Reception bermuda fairways and meticulously groomed bentgrass greens, Bradshaw Farm remains one of the most highly Saturday, August 5, 2000 (4:30 p.m. - 5:30 p.m.) regarded layouts in the Atlanta metro area and is Is this your first time attending the Annual Meeting? perfect for golfers of all skill levels. What an ideal way If so, you are invited to attend this orientation session. to kick off the 87th Annual Meeting!
MAY 2000 - Dairy, Food and Environmental Sanitation 389 6200 Aurora Avenue, Suite 200W nternat onal Association for Des Moines, lA 50322-2863, USA Phone: 800.369.6337 • 515.276.3344 Fax: 515.276.8655 Food Protection E-mail: [email protected] Web site: www.foodprotection.org 87th Annual Meeting
August 6-9, 2000, Atlanta, Georgia IMPORTANT! Please read this information before completing your registration form. Meeting Information Hotel Information
Register to attend the world’s leading food safety conference. For reservations, contact the hotel directly and identify yourself
Registration includes: as an International Association for Food Protection Annual Meeting attendee to receive a special rate of $ 119 per night, • Technical Sessions single or double. Make your reservations as soon as possible; • Symposia • Poster Presentations this special rate is available only until July 7, 2000. • Ivan Parkin Lecture Hilton Atlanta • Exhibit Hall Admittance 255 Courtland 5treet, NE • Cheese and Wine Reception Atlanta, Georgia 30303 • Exhibit Hall Reception 404.659.2000 • Awards Banquet • Program and Abstract Book Evening Events 4 Easy Ways to Register Sunday, August 6, 2000
To register, complete the Attendee Registration Form and submit Cheese and Wine Reception (8:00 p.m. - 10:00 p.m.) it to the International Association for Food Protection by: Monday, August 7,2000
Phone: 800.369.6337:515.276.3344 Exhibit Hall Reception (5:00 p.m. - 6:30 p.m.)
Fax: 515.276.8655 Monday Night 5ocial Fernbank Museum of Natural History (6.00 p.m. - 9:30 p.m.) Mail: 6200 Aurora Avenue, Suite 200W, Tuesday, August 8,2000 Des Moines, lA 50322-2863 Dinner at 5tately Oaks (6:30 p.m. - 10:00 p.m.) Web site: www.foodprotection.org Wednesday, August 9,2000
The early registration deadline is June 30, 2000. After June Awards Banquet (7:00 p.m. - 9:30 p.m.) 30, late registration fees are in effect. Registration materials may be picked up on site at the Hilton Atlanta. Daytime Tours
Refund/Cancellation Policy (Lunch included in all daytime tours)
Registration fees, less a $50 administration fee and any applicable Sunday, August 6, 2000 bank charges, will be refunded for written cancellations received by July 14, 2000. No refunds will be made after July 14; however, Pop Topics (9:30 a.m. - 2:30 p.m.) the registration may be transferred to a colleague with written Monday, August 7,2000 notification. Refunds will be processed after August 14, 2000. Peach Buzz (9:30 a.m. - 2:30 p.m.) Additional tickets purchased are nonrefundable. Tuesday, August 8,2000
Exhibit Hours Diaries of the 5outh (9:30 a.m. - 2:30 p.m.)
5unday, August 6, 2000 — 8:00 p.m. - 10:00 p.m. Golf Tournament Monday, August 7, 2000 — 9:30 a.m. - 1:30 p.m. 3:00 p.m. - 6:30 p.m. Sunday, August 6, 2000 Tuesday, August 8, 2000 — 9:30 a.m. - 1:30 p.m. Golf Tournament (600 am. - lOO pm.)
390 Dairy, Food ond Environmental Sanitation - MAY 2000 6200 Aurora Avenue, Suite 200W nternational Association for Des Moines, lA 50322-2863, USA Phone: 800.369.6337 • 515.276.3344 Fax: 515.276.8655 -ood Protection E-mail: [email protected] Web site: www.foodprotection.org 87th Annual Meeting Attendee Registration Form August 6-9,2000, Atlanta, Georgia
Name (Print or type your name as you wish it to appear on name badge)
Employer
Mailing Address (Please specify: G Home Work)
^ Cin. State/Province Country Postal/Zip Code
Telephone
First time attending meeting
Regarding the ADA, please attach a brief description of special requirements you may have.
Member Number: _ REGISTER BY JUNE 30, 2000 TO AVOID LATE REGISTRATION FEES
REGISTRATION FEES: MEMBERS NONMEMBERS Registration (Awards Banquet included) $ 260 ($310 late) $395 ($445 late) Association Student Member* $ 45 ($ 55 late) Not Available Retired Association Member* $ 45 ($ 55 late) Not Available One Day Registration: □ Mon. G Tues. G Wed. $ 145 ($170 late) $200 ($225 late) Spouse/Companion* (Name): _ $ 40 ($ 40 late) $ 40 ($ 40 late) Children IS & Over* (Names): _ $ 25 ($ 25 late) $ 25 ($ 25 late) Children 14 & Under* (Names): _ FREE FREE *Awards Banquet not included
EVENTS: Golf Tournament (Sunday, 8/6) $ 90 ($105 late) Student Luncheon (Sunday, 8/6) $ 5 ($ 10 late) Monday Night Social, Fernbank Museum (Monday, 8/7) $ 39 ($ 44 late) Children 14 and under $ 34 ($ 39 late) Dinner at Stately Oaks (Tuesday, 8/8) $ 60 ($ 65 late) (Limited tickets available) Awards Banquet (Wednesday, 8/9) $ 40 ($ 45 late)
DAYTIME TOURS: (Lunch included in all daytime tours)
Pop Topics (Sunday, 8/6) $ 56 ($ 61 late) Peach Buzz (Monday, 8/7) $ 53 ($ 58 late) Diaries of the South (Tuesday, 8/8) $ 65 ($ 70 late)
TOTAL AMOUNT ENCLOSED $_ Payment Options: US FUNDS on US BANK □ Check Enclosed G □ rs JOIN TODAY AND SAVE!!! (Attach a completed Membership application) (See page 403 of this issue for a membership application) Name on Card Signature Expiration Date
EXHIBITORS DO NOT USE THIS FORM
MAY 2000 - Dairy, Food ond Environmental Sanitation 391 Annual Meeting Workshops International Association for Sponsored by O Food Protection Atlanta Hilton Atlanta, Georgia Saturday, August 5, 2000
Workshop I — Microbiological Sampling Workshop II — Using Information Plans and Sample Collection Technology to Manage for Food Processors Food Safety Risks This hands-on workshop is intended for food pro¬ This workshop promises to be a thought provok¬ cessor personnel who have responsibility for micro¬ ing, timely, and multi-disciplinary look at how biological sampling plans, sample analysis, data inter¬ Information Technology (IT) is being used in the pretation, and sample collection. field of food safety.
WORKSHOP TOPICS WORKSHOP TOPICS Module A: Sample Collection Protocols From Epilnfo to FoodNet: Improving Surveillance and Recordkeeping and Outbreak Response Module B: Sampling Plans for Foodborne Pathogens Automating Audits and Inspections with Mobile and HACCP Programs Computing Solutions Module C: Sampling Plans for Food Processing eHACCP: Temperature Data Acquisition and Electronic Data Management Environments Improving Lab Information Management Module D: Investigational (biased) for Better Decision-Making and Attribute (random) Sampling Clean Behind the Ears: Using Handheld Technology Madule E: Sampling Plans for Storage for Audits and HACCP Verification or ShelfJife Studies
INSTRUCTORS INSTRUCTORS Centers for Disease Control and Prevention Joseph D. Eifert, Ph.D., Department of Food Science Arthur Liang, Ph.D., (CDC), Atlanta, GA & Technology, Virginia Tech, Blacksburg, VA John E. Griggs, Ph.D., GSC Mobile Solutions, East Lansing, MI W. Payton Pruett, Ph.D., Silliker Laboratories Group, Inc., Dick Ohaus, Tangent Systems, Inc., Charlotte, NC Homewood, IL Karen Mullery, 3M Microbiology Products, St. Paul, MN Gary M. Smith, Silliker Laboratories Group, Inc., Frank Yiannas, Walt Disney World, Co., Lake Buena Vista, FL Homewood, IL
WHAT PARTICIPANTS WILL LEARN WHAT PARTICIPANTS WILL LEARN Come leam from industry and regulatory leaders the hist¬ Participants will learn proper techniques for sample orical perspectives on information management for food safety collection, sample handling, designing appropriate sampling plans solutions; the current uses of IT ranging from foodborne disease for their products and processes. Also, how to evaluate micro¬ surveillance, laboratory data management, food safety audits, biological sample analysis data and adjust their sampling plans. HACCP and more; available software and hardware options for This workshop emphasizes microbiological sampling, rather your unique needs; see real world examples of food safety IT than analytical testing. applications; and perform hands-on exercises using state-of-the-art WHO SHOULD ATTEND? products. WHO SHOULD ATTEND? Quality Assurance and Quality Control personnel; Lab¬ oratory personnel from food processing industry and private Food safety professionals, regulatory officials or information testing laboratories; and Food Technologists and Research technology professionals involved with food processing and retail inspections, HACCP, or risk management decisions utilizing and Development personnel. laboratory data. HOURS FOR WORKSHOP HOURS FOR WORKSHOP Saturday, August 5, 2000 Saturday, August 5, 2000 Registration — 8:00 a.m. Continental Breakfast Registratian — 8:00 a.m. Continental Breakfast Workshop — 8:30 a.m. - 4:30 p.m. Warkshop — 8:30 a.m. - 4:30 p.m. Lunch — Provided Lunch — Provided
For additional information visit our Web site at www.foodprotection.org
392 Daily, Food and Environmentol Sanitation - MAY 2000 Annual Meeting Workshops 4 Registration Form 4
Hilton Atlanta 4 Atlanta, Georgia Saturday, August 5, 2000
^ WORKSHOP I: Microbiological Sampling Plans and Sample Collection for Food Processors ^ WORKSHOP II: Using Information Technology to Manage Food Safety Risks
First Name (will appear on badge) Last Name
Company Job Title
Address City
State/Province Country Postal Code/Zip + 4
Area Code & Telephone Fax
E-mail Member #
□ Check Enclosed □
Total Amount Enclosed $_Signature (US Funds on US Bank)
Expiration date_
For further information, please contact the Association office at 800.369.6337; S15.276.3344; Fox: 515.276.8655; Ennail: [email protected].
Register by July 7th to avoid late registration fees
4 Registration 4
WORKSHOP I: Microbiological Sampling WORKSHOP II: Using Information Tech¬ Plans and Sample Collection for Food nology to Manage Food Safety Risks Processors Barly Rate late Rcrte Early Rirte Late Rirte
lAFP Member $280.00 $355.00 lAFP Member $290.00 $365.00 NonMember $380.00 $455.00 NonMember $390.00 $465.00
3_ Refund/Cancellation Policy GROUP DISCOUNT: Registration fees, less a $30 administrative charge, will be refunded for written cancellations received by July 21,2000. No refunds will be Register 3 or more people made after that date; however, the registration may be transfened to a from your company and receive colleague with written notification. Refunds will be processed after a 15% discount. Registrations August 14, 2000. The workshop may be cancelled if sufficient must be received os a group. enrollment is not received by July 7,2000.
MAY 2000 - Dairy, Food and Environmental Sanitation 393 Exhibitors of the lAFP 87th Annual Meeting
Companies scheduled to exhibit as of March 31, 2000
3-A Sanitary Standards Symbol Council SO DSM Food Specialities ^ Phone: 319.286.9221 Fax: 319.286.9290 V> Phone: 414.255.7955 Fax: 414.255.7732
3M Microbiology Products So Dynal, Inc. ^ Phone: 651.733.0942 Fax: 651.737.7678 W Phone: 800.638.94l6 x245 Fax: 516.326.3298
AATI Elsevier Science Phone: 515.296.6600 Fax: 515.296.6789 Phone: 212.633.3758 Fax: 212.633.3112
So ABC Research Corporation EM Science ^ Phone: 352.372.0436 Fax: 352.378.6483 Phone: 856.423.6300 x430 Fax: 856.423.4389
American Proficiency Institute Food Processors Institute Phone: 800.333.0958 Fax: 231.941.7287 Phone: 202.393 0890 Fax: 202.639.5941
AOAC International Food Quality Magazine Phone: 301.924.7077 Fax: 301.924.7089 Phone: 215.860.7800 Fax: 215.860.7900
Applied Research Institute Food Safety Net Services, Ltd. Phone: 203.270.7692 Fax: 203.426.3299 Phone: 210.308.0675 Fax: 210.308.8730
Aquionics, Inc. Food Testing & Analysis Magazine Phone: 606.341.0710 Fax: 606.341.0350 Phone: 818.842.4777 Fax: 818.769.2939
So ASI Food Safety Consultants, Inc. p^ Foss North America ^ Phone: 800.477.0778 Fax: 314.727.2563 ^ Phone: 612.974.9892 Fax: 612.974.9823
So Audits International S^ GENE-TRAK Systems W Phone: 847.433 0900 Fax: 847.433.7873 ^ Phone: 508.435.7402 Fax: 508.435.0025
BD Biosciences S'® Glo Germ Company W Phone: 410.316.4000 Fax: 410.316.4906 V/ Phone: 435.259.5931 Fax: 435.259.5930
IDEXX Laboratories, Inc. So BioControl Systems, Inc. pi^ ^ Phone: 207.856.0300 Fax: 207.856.0865 ^ Phone: 425.603.1123 Fax: 425.603.0080
bioMerieux, Inc. IGEN International, Inc. ^ Phone: 800.634.7656 Fax: 800.657.3053 Phone: 301.869 9800 x2127
BioPath, Inc. S*^ International Association for Food Protection Phone: 561.655.2302 Fax: 561.655.3361 W Phone: 515.276.3344 Fax: 515.276.8655
BioSys, Inc. So International BioProducts, Inc. Phone: 800.458.5101 Fax: 613.271.1148 ^ Phone: 425.398.7993 Fax: 425.398.7973
Capitol Vial, Inc. International Fresh-Cut Produce Association (IFPA) ^ Phone: 800,772.8871 Fax: 518.853.3409 Phone: 703.299.6282 Fax: 703.299.6288
So Celsis, Inc International Food Hygiene ^ Phone: 800.222.8260 x297 Fax: 847.467.6602 Phone: 44 0.1377.241724 Fax: 44 0.1377.253640
So Cogent Technologies, Ltd. So FoodHandlcr W Phone: 513.469.6800 Fax: 513.469.6811 W Phone: 800.338.4433 Fax: 800.338.5486
So Decagon Devices, Inc. J J Keller & Associates, Inc. vj Phone: 509.332.2756 Fax: 509.332.5158 ^ Phone: 920.727.7318 Fax: 920.727.7526
So DQCI Services, Inc. ^ LABPLAS ^ Phone: 612.785.0484 Fax: 612.785.0584 O Phone: 450.649 7343 Fax: 450.649 3113
394 Doiry, Food and Environmental Sanitation - MAY 2000 \
Medallion Laboratories PestWest Electronics, Ltd. V/ Phone: 612.764.4453 Fax: 612.764.4010 ^ Phone: 44.19242.77631 Fax: 44.19242.74385
Microbiology International Q Laboratories. Inc. Phone; 301.662.6835 Fax: 301.662.8096 Phone: 513.471.1300 Fax; 513.4"1.56(X)
Molecular Circuitry, Inc. Qualicon, Inc. Phone: 610.313.9900 Fax: 610.313 9604 W Phone: 302.695.2356 Fax: 302.695.8603
5^ NASCO International REMEL, Inc. ^ Phone: 920.563.2446 Fax; 920.563.8296 \J Phone: 800.255.6^30 Fax: 8(M).447.5"50
Tbe National Food Laboratory, Inc. R-TECH Laboratories ^ Phone: 925.828.1440 Fax; 925.833.8795 ^ Phone: 651.481.2668 Fax: 651.481.2(M)2 Rochester Midland Corporation Nelson-Jameson, Inc. O Phone; "16.336.2200 ^ Phone: '’15.387.1151 Fax: ■’15.387.8746 Fax: "16.336.235"
Neogen Corporation Silliker Laboratories Group, Inc. O Phone: ^08.957."8"8 w Phone; 517.372.9200 Fax: 51 ■^.372.0108 ■ Fax; "08.95". 1843
ONLINE Engineering, Inc. V’WR Scientific Products Phone: 812.339.9511 Fax: 812.339.9512 Phone: 610.429.557’^ Fax: 610.436. l"6l
Organon Teknika Warren Analytical Laboratory ^ Phone: 919.620.2377 Fax: 919.620.2615 V/ Phone; 8(K).945.6669 Fax: 9"0.351.6648
Orkin Pest Control Weber Scientific ^ Phone: 404.888.2000 Fax: 404.888.2012 V/ Phone: 609.584."67"' Fax: 609.584.8388
Oxoid, Inc. Zep Manufacturing Company vJ Phone: 800.567.8378 Fax: 613.226.3728 ^ Phone: 404.352.1680 Fax: 404.350.2"42
Vi/ Indicates lAFP Sustaining Members ■ ■ Solar-Cult
Make Your Sampling Systems Hotel Reservations When sampling for L coli 0157;H7. Today for the Salmonella, or Listeria monocytogenes. Soiar-Cutr Sterile sampling products are 87th Annual Meeting the most convenient cost-effective collection and transportation systems availaiiie.
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Meeting attendee to receive a special Sampling system wiUi bag rate of $ 1 19 per night. Make your reservations as soon as possible; this special rate is only available until July 7, 2000. Phone: 404.659.2000 ■4:^ lif Sampling sponge EnwwniMlal SMDiilin^ Sunk Samgling Syslms Hilton Atlanta 255 Courtland Street, NE sTEKiLt, RtADY-i'o-ust http://solarbiologicals.com Atlanta, Georgia 30303 Gnieermrt tit CANADA mdOmm me Stilai Btoloqicals Inc On Reader Service No. 143 MAY 2000 - Doiry, Food ond Environmentol Sonitotion 395 IT’S A CRITICAL ENVIRONMENT. Critical processes. Critical control points. microbial control products help you maintain Critical products. maximum product quality, boost profitability and comply with strict regulatory standards. Your processing plant is a critical environment that affects the overall quality, safety and Let Ecolab help protect your valuable brands profitability of your brands. Contamination at while you focus on growing your business. any point can destroy a brand that has taken So call 1-800-392-3392 to speak with an years to build, Ecolab Representative. But do it now. Before Ecolab is your partner in critical manufacturing things get critical. operations. We can help protect the safety of your brand, from the time ingredients enter the plant until product exits the shipping dock. Our integrated cleaning programs and patented Ecolab Inc. 370 Wabasha Street N. St. Paul, Minnesota 55102-1390 U.S.A. www.ecolab.com 1 -800-392-3392 ©2000 Ecolab. Inc. ECOIAB Temporary Set-Ups Warren-Your Center Need SNEEZEGUARDS Too! for Analytical Needs At Sneezeguard Solutions we have systems that | handle virtually any sneezeguard need. Situations where sneezeguards are necessary but often overlooked and not used include: • Banquet Buffets • Continental Breakfasts • Happy Hour, Sunday Brunch and Lunch Buffets • Public Trade Shows and Sample Give-Away Stations at Grocery Stores and Wholesale Clubs. We feature Folding Portable Sneezeguard Systems, j • • Fast Accurate Economical Transport and Storage Accessories, and Stationary 1 Sneezeguard Systems (permanently mounted). | Warren Analytical Facilities that routinely offer temporary buffets SHOULD j Laboratory have the proper equipment on property to adequately pro- I tect their self-service food offerings. | For consultation, comments or literature, please call our toll-free line. 1-800-945-6669 I 650 "0" Street • P.o. box g • Greeley, Colorado 80632-0350 www.warrenlab.com MEEZEGUMDSOlllTIfllK 800-569-2056 Reader Service No. 114 Reader Service No. 122 FEATURING PRODUCTS ADVERTISING INDEX New! Our FREE 42-page Sourcebook Simplifies Water and Wastewater Testing in Food and Dairy Plants ' I This new catalog, specifically for food and dairy processors, features products from the Hach Company - the leader in water and wastewater analysis. The selected products and straightforward procedures meet many of the federal, state, and local requirements for monitoring wastewater, source water and bottled water, including: • COD and BOD tests • sension™ pH and ISE meters • Portable test kits • Membrane filtration apparatus • Spectrophotometers and colorimeters To Request Your Free Catalog • CALL: 800-328-8378 (or 609-584-7677) • VISIT: www.weberscientific.com View the entire catalog on-line WEBER SCIENTIFIC MAY 2000 - Dairy, Food and Environmental Sanitation 397 Thoughts on Today's Food Safety Continued from page 404 At the same time, government regulatory agencies control points in their own processes. An operation’s need to keep pace with new scientific research and HACCP plan must also allow for flexible revision when technology, so that reguloations are based on sound changes occur or when new monitoring tools become scientific principals. This is especially important as available. FDA has shifted its priorities to place increasing focus The dairy industry supports the voluntary adop¬ on food safety. The President continues to emphasize tion of HACCP as a valuable food safety tool, and in his Food Safety Initiative, which has resulted in in¬ fact has been aggressively working to implement creased funding of research, as well as increased HACCP programs throughout US dairy plants. The product safety surveillance of the food industry. cheese industry helped move the HACCP concept FDA has made progress in exploring HACCP forward in the past few years by voluntarily participat¬ as a regulatory tool for food safety and in applying ing in an FDA HACCP Pilot Plant program. This scientific principals of risk assessment to evaluate program provided industry and agency personnel potential food safety issues. with information on how to use the HACCP program as a science-based food safety tool. Meanwhile, the scientific community continues For Grade A plants (packaged milk, cultured to make important strides in understanding pathogens products, etc.), the industry has been working with and the degree of risk that certain pathogens present, the National Conference on Interstate Milk Shipments and in developing new technologies to test for and (NCIMS) in implementing a HACCP pilot program. Six eliminate risk. dairy plants are currently operating under this HACCP The dairy industry works closely with universities pilot. The industry hopes that the NCIMS will adopt and research centers to support basic and applied HACCP as a voluntary program in May of this year. research. These efforts are geared toward improving As the leading dairy processor trade association, the safety of milk and milk products. the International Dairy Foods Association (IDFA) in 1995 developed model HACCP plans for implementa¬ DAIRY PROCESSOR SUPPORT FOR HACCP tion in dairy processing operations. The “Dairy Product Safety System” was developed with the input The dairy industry fully supports moving toward of scientific and quality managers, and state and federal science-based hazard analysis in the form of a HACCP regulatory agencies, for the ice cream, milk and cheese program. industries. These plans incorporate the basic HACCP The industry does not support mandatory HACCP principles in a model for dairy products. The plan can regulations for dairy products. This is primarily be used as a template for a dairy company to develop because mandatory regulations could be counter¬ its own, customized HACCP plan. productive and even ineffective. The key principle IDFA is currently revising its HACCP manuals of a sound HACCP program is that it be specific to an in conjunction with the pilot projects described above. individual manufacturing process — not mandated In the next year, we expect to increase training through a set of predetermined check points. With an programs, particularly geared toward helping dairy effective voluntary HACCP program, dairy processors plants write and implement HACCP plans for their can properly identify the potential hazards and critical specific operations. Make your Contributions Today to the tnternationai Association for Food Protection Foundation Fund! Help us reach our goal of $100,000 in 2000. Your contribution is welcome. Call the Association office at 800.369.6337 or 515.276.3344 for more information on how you can support the Foundation. 398 Dairy, Food and Environmental Sanitation - MAY 2000 ComingEvents JUNE food plant environment, possible TradeWinds Resort, St. Pete Beach, “hot spots” in the plant environ¬ FL. For additional information, con¬ • 1-2, Quality Systems for ment, monitoring for Listeria and tact Pat Beckett, Florida Dept, of Food Processors, Lake Tahoe, N V. indicator organisms, sanitation, ap¬ Agriculture, phone; 850.488.9670; This two-day short course is plication of PCR technology in the fax: 850.922.9110; E-mail: flprw@ designed to assist quality assurance food industry, and auditing food doacs.state.fi.us. and control professionals in the safety practices. Special features in¬ • 17-21, Laboratory Methods development, implementation, and clude presentations by Kraft Foods, in Food Microbiology, Silliker Cor¬ maintenance of effective, regulatory \nc.—Project Forward Initiative. porate Research Center, South compliant food safety programs. Sponsored by Wisconsin Association Holland, IL. For more information, For further information, contact of Milk and Food Sanitarians. For contact Silliker Laboratories Group, Silliker Laboratories Group, Inc., at registration forms and additional Inc. at 800.829.7879; Web site: 800.829.7879; Web site: www. information, contact Neil Vassau at WWW.Silliker.com. Silliker.com. 608.833.6181 [email protected]. • 19-21, 3rd Annual Florida • 5-7, Texas Assn, of Milk, •21-22, Heart of America Foodborne Pathogen Analysis Food & Environmental Sanitar¬ Dairy Management Conference, Conference, TradeWinds Resort, ians, Holiday Inn South, Austin, TX. St. Pete, Beach, FL. Keynote speaker: For further information, contact Manhattan, KS. This conference is Ron Richter at 409.845.4409. structured to provide dairy produc¬ Dr. Michael Doyle, Professor of Food •7-8, Associated Illinois ers and industry professionals with Microbiology, University of Georgia. Milk, Food & Environmental one day of in-depth instruction, fol¬ For further information, contact Dr. Sanitarians Field Representative lowed by one day of touring farms Peggy Melton, Florida Dept, of Agri¬ Meeting. For further information, with educational stations located on culture, phone; 850.414.0408; fax: contact Tom Gruetzmacher at 815. the dairies. For more information, 850.487.6573; E-mail: flpac@doacs. contact Heart of America Dairy Man¬ 395.8797. state.fl.us. agement Conference, PMB 348, •7-8, Quality Assurance • 23-27, The Society for In¬ 1228 Westloop, Manhattan, KS, dustrial Microbiology Annual UlrASQ Quality Manager (Part 1), 66502-2840; phone: 785.532.2370; Meeting and Exhibition, Town & Symposium, Guelph, Ontario, fax: 785.532.2333. Country Hotel, San Diego, CA. For Canada. For additional information, • 27-28, Microbiological Con¬ further information, contact SIM, contact GFTC, 88 McGilvray St., cerns in Food Plant Sanitation 3929 Old Lee Highway, Suite 92A, Guelph, Ontario, NIG 2W1, Canada, and Hygiene, Chicago, IL. This Fairfax, VA; phone: 703.691.3357; phone: 519.821.1246; or fax: 519. course is designed for individuals fax: 703.691.7991; E-mail: info@ 836.1281. responsible for implementing and simhq.org; Web site; www.simhq.oig. • 10-14, IFTs Annual Meeting monitoring sanitation programs. For and Food Expo, Dallas, TX. For further information, contact Silliker additional information, contact AUGUST Laboratories Group, Inc., at 800.829. Angela Dansby at 312.782.8424 ext. • 5, International Association 7879; Web site: www.Silliker.com. 227; fax: 312.782.8348; E-mail: for Food Protection Annual [email protected]. Meeting Workshops, Atlanta, GA. • 15-18, NEHA’s 2000 Annual JULY Workshop I “Microbiological Sam¬ Educational Conference and Ex¬ •6-14, XXth Gala Interna¬ pling Plans and Sample Collection hibition, Adams Mark Hotel, Den¬ tional Symposium/Workshop for Food Processors.” Worskhop II ver, CO. For additional information, on Rapid Methods and Automa¬ “Using Information Technology phone 303.756.9090. tion in Microbiology, Kansas State to Manage Food Safety Risks.” • 21, A Food Safety Workshop University, Manhattan, KS. For fur¬ Additional workshop information for Manufacturers of Ready-to- ther information, contact Daniel available in this issue of DFES on Eat Products, Madison, WI. Practi¬ Y. C. Fung at phone: 785.532.5654; page 392 or, phone; 800.369.6337; cal Guidelines for Minimizing Risk fax: 785.532.5681; E-mail: dfung@ 515.276.3344; fax: 515.276.8655; of Product Contamination with List¬ oz.oznet.ksu.edu; Web site; www. E-mail; [email protected]. or eria monocytogenes. This one-day dec.ksu.edu/dec/con/microbiology. visit our Web site at www.food- workshop will cover microbiologi¬ • 16-19, 37th Annual Florida protection.org for the most current cal considerations for control in the Pesticide Residue Workshop, Annual Meeting information. MAY 2000 - Dairy, Food and Environmentol Sanitation 399 • 6-9, International Associa¬ agement 2000 Conference, at the Public health professionals and pro¬ tion for Food Protection Annual Registry Resort, Naples, FL. For fur¬ duce industry leaders interested in Meeting, Atlanta, GA“ Registration ther information, contact Sheila implementing or strengthening com¬ information available in this issue Crowley at 202.546.7236; fax: 202. munity-based public/private partner¬ of DPES on page 393 or contact Julie 547.6348. ships to improve health in their own Cattanach at 800.369.6337; 515. • 14-15, Microbiological Con¬ countries should attend this confer¬ 276.3344; fax: 515.276.8655; cerns in Food Plant Sanitation ence. For more information, contact E-mail: jcattanach@foodprotection. and Hygiene, Huntington Beach, National Cancer Institute at 301. org. Visit our Web site at www. CA. This course is designed for indi¬ 496.8520; E-mail: Margaret_Farrell@ foodprotection.org for the most viduals responsible for implement¬ nih.gov; or Produce for Better Health current Annual Meeting information. ing and monitoring sanitation pro¬ Foundation at 302.235.2329, ext. 32; • 15-16, Quality Systems for grams. For further information, con¬ E-mail: [email protected]. Food Processors, New Orleans, tact Silliker Laboratories Group, LA. This course is designed to assist Inc., at 800.829.7879; Web site: OCTOBER assurance and control professionals www.Silliker.com. in the development, implementa¬ • 27-28, Wisconsin Milk & • 11-13, Second NSF Intema- tion, and maintenance of effective, Food Sanitarians Association I tional Conference on Food regulatory compliant food safety Annual Meeting, Regency Suites, Safety: Preventing Foodborne programs. For further information, Green Bay, WI. For further informa¬ Illness through Science and Edu¬ contact Silliker Laboratories Group, tion, contact Randy Daggs at cation. The conference will be held Inc., at 800.829.7879; Web site: 608.266.9376. in Savannah, GA at the Hyatt Re¬ WWW.Silliker.com. • 29-Oct. 2, 2nd Biennial 5 A gency. Co-sponsored by lAFP and Day International Symposium, other organizations. For additional SEPTEMBER Washington Monarch Hotel, Wash¬ information, contact Wendy Raeder • 12-16, The National Society ington, D.C. Sponsored by U.S. 5 A at 734.827.6888; fax: 734.827.7114/ for Healthcare Foodservice Man¬ Day for Better Health Foundation. 6831; E-mail: [email protected]. 6200 Aurora Avenue, Suite 200W International Association for Oes Moines. lA 50322-2863, USA Phone: 800.369.6337 • 515.276.3344 Fax: 515.276.8655 Food Protection E-mail: infoOtoodprotection.org Fomwriy lAMFES Web site: www.loodprotection.org Reader Service Card DFES May ‘00 Expires: August 31, 2000 (International expiration: November 30, 2(X)0) Name_ Title E o Company_ |8 Address_ Q,) ^ •5 City_ State/Prov. x: y I G Country_ Zip/Postal Code Phone Number _ u a> 100 IIS 130 145 161 175 190 205 220 235 250 265 280 295 310 325 340 101 116 131 146 162 176 191 206 221 236 251 266 281 296 311 326 341 g £ 102 117 132 147 163 177 192 207 222 237 252 267 282 297 312 327 342 103 118 133 148 164 178 193 208 223 238 253 268 283 298 313 328 343 104 119 134 149 165 179 194 209 224 239 254 269 284 299 314 329 344 105 120 135 150 166 180 195 210 225 240 255 270 285 300 315 330 345 106 121 136 151 167 181 196 211 226 241 256 271 286 301 316 331 346 107 122 137 152 168 182 197 212 227 242 257 272 287 302 317 332 347 108 123 138 153 169 183 198 213 228 243 258 273 288 303 318 333 348 109 124 139 154 170 184 199 214 229 244 259 274 289 304 319 334 349 •S 8 110 125 140 155 171 185 200 215 230 245 260 275 290 305 320 335 350 III 126 141 156 172 186 201 216 231 246 261 276 291 306 321 336 112 127 142 157 172 187 202 217 232 247 262 277 292 307 322 337 113 128 143 158 173 188 203 218 233 248 263 278 293 308 323 338 114 129 144 160 174 189 204 219 234 249 264 279 294 309 324 339 400 Daily, Food ond Environmental Sanitation - MAY 2000 6200 Aurora Avenue, Suite 200W nternational Association for Des Moines, lA 50322-2863, USA Phone: 800.369.6337 • 515.276.3344 Fax: 515.276.8655 Food Protection E-mail: [email protected] Formerly lAMFES Web site: www.foodprotection.org The use of the Audiovisual Library is a benefit for the Association Members. Please limit your requests to five videos. Material from the Audiovisual Library can be checked out for 2 weeks only so that all Members can benefit from its use. (SHIP TO: Please print or type.) First Name_ _M.l-Last Name_ Company_ _Job Title_ Mailing Address- (Please specify: a Home O Work) Member ID No_ City_ _ State or Province _ Postal Code/Zip + 4_ _ Country_ Telephone#_ _Fax #__ E-mail__ _ Date Needed_ For Association PLEASE CHECK THE APPROPRIATE BOX Members Only AUDIOVISUAL LIBRARY DAIRY d E3180 The New Superfund; What It is d F2148 GMP - GSP Employee n D1170 3-A Symbol Council & How It Works—(2) Changes in d F2150 GMP: Personal Hygiene and Practices Cl DU80 10 Points to Dairy Quality the Renxrval Process: Removal in Food Manufacturing d F2147 GMP Basics: Process Control Practices Cl DIOIO The Bulk Milk Hauler: Protocol & Additional Program Requirements d F2160 GMP: Sources & Control of Contamiiv & Procedures d E3190 The New Superfund: What It is & How It Works - (3) Enforcement and ation during Processing Cl DI020 Causes of Milkfat Test Variations d F2165 HACCP and Its Application Federal Facilities & Depressions to the Food Industry d E3210 The New Superfund: What It is □ DI030 Cold Hard Facts d F2180 HACCP: Safe Food Handling & How It Works - (4) Emergency Cl DI040 Ether Extraction Method for Techniques Preparedness & Community Determination of Raw Milk d F2170 The Heart of HACCP Right-to-Know d F2I75 Inspecting For Food Safety- O D1050 The Farm Bulk Milk Hauler d E3220 The New Superfund: What It is Kentucky’s Food Code Cl DI060 Frozen Dairy Products & How It Works - (5) Underground d F2190 Is What You Order What You Get? Cl D1070 The Cierber Buttcrfat Test Storage Tank Trust Fund & Response Seafood Integrity Cl D1080 High-Temperature. Short-Time Prxrgram d F2210 Northern Delight - From Canada Pasteurizer d E3230 The New Superfund: What It is to the World d DllOO Mastitis Prevention and Control & How It Works — (6) Research d F2240 On the Front Line Cl Dll 10 Milk Plant Sanitation: Chemical & DevcIopment/CIosing Remarks d F2250 On the Une Solution d E3240 Sink a Germ d F2270 Pest Control in Seafood Processing Plants Cl D1120 Milk Processing Plant Inspection d E3245 Wash Your Hands d F2280 Principles of Warehouse Sanitation Procedures d E3250 Waste Not: Reducing Hazankxis Waste d F2290 Product Safety & Shelf Life Cl D1130 Pasteurizer - Design and Regulation d F2220 Proper Handling of Peracidic Acid Cl D1140 Pasteurizer - Operation FOOD d F2230E Purely Coincidental - English Cl D1150 Processing Fluid Milk d F2260 100 Degrees of Doom...The Time & Temperature Caper d F2310 Safe Food: You Can Make a Difference d F2440 Cleaning & Sanitizing in Vegetable d F2320 Safe Handwashing ENVIRONMENTAL Processing Plants: Do It Well. d F2330 Sanitation for Seafood Processing Cl E3010 The ABCs of Clean - A Handwashing Do It Safely! Personnel & Cleanliness Program for Early d F20I0 Close Encounters of the Bird Kind d F2340 Sanitizing for Safety Childhood Programs d F2037 Cooking and Cooling Meat and Poultry d F2350 SERVSAFE* Serving Safe Food d E3020 Acceptable Risks? Prxxlucts (4 Videos) d E.3030 Air Pollution: Indoor d F2030 “Egg Games'Foodservice Egg d F2360 SERVSAFE* Serving Safe Food Second d E3040 Asbestos Awareness Handling and Safety Edition (6 Videos) d E305S Effective Handwashing-Preventing d F2020 Egg Handling & Safety d F2430 Smart Sanitation: Principles & Practices d F2036 Emerging Pathogens and Grinding Cross-Contamination in the Food for Effectively Cleaning Your Food and Cooking Comminuted Beef Service Industry Plant d F2035 Fabrication and Curing of Meat d E3060 EPA - Test Methods for Freshwater d F2370 Supermarket Sanitation Program - and Poultry Products ‘Cleaning & Sanitizing' Effluent Toxicity Tests (Using d F2040 Food Irradiation Ceriodaphnia) d F2045 Food Microbiological Control d F2380 Supermarket Sanitation Program - d E3070 EPA - Test Methods for Freshwater d F2050 Food Safe - Food Smart - HACCP “Food Safety' Effluent Toxicity Tests (Using Fathead & Its Application to the Food Industry d F2390 Take Aim at Sanitation Minnow Larva) (Part 1&2) d F2410 Wide World of Food-Service Brushes d E3075 EPA - This is Super Fund d F2060 Food Safe - Series I (4 Videos) d F2420 Your Health in Our Hands - d E3080 Fit to Drink d F2070 Food Safe - Scries II (4 Videos) Our Health in Yours d E3110 Garbage: The Movie d F2080 Food Safe - Series III (4 Videos) d E3I20 Global Warming: Hot Times Ahead d F2133 Food Safety First d E3130 Kentucky Public Swimming Pool d F2090 Food Safety: An Educational Video & Bathing Facilities for Institutional Food-Service Workers □ M4010 Diet, Nutrition & Cancer d E3135 Plastic Recycling Today: A Growing d F2I20 Food Safety: For Goodness Sake. d M4020 Eating Defensively: Food Safety Advice Resource Keep Food Safe for Persons with AIDS d E3140 Putting Aside Pesticides d F2110 Food Safety is No Mystery d M4030 Ice: The Forgotten Food d E3150 Radon d F2130 Food Safety: You Make the Difference d M4040 Legal Aspects of the Tampering Case d E3160 RCR A - Hazardous Waste d F2135 Get with a Safe Food Attitude d M4050 Personal HygietK & Sanitation d E3170 The New Superfund: What It is d F2140 GMP Basics: Employee Hygiene for Food Processing Employees & How It Woiks-(l) Changes in the Practices d M4060 Psychiatric Aspects of Product Remedial Process: Clean-up Standards d F2143 GMP Basics: Guidelines Tampering & State Involvement Requirements for Maintenance Personnel d M4070 Tampering: The Issue Examined MAY 2000 - Dfliiy, Food ond Environmental Sonitotion 401 6200 Aurora Avenue, Suite 200W nternational Association for Des Moines, lA 50322-2863, USA Phone: 800.369.6337 • 515.276.3344 Fax: 515.276.8655 Food Protection E-mail: [email protected] Formerly lAMFES Web site: www.foodprotection.org SHIP TO: (Please print or type. All areas must be completed in order to process.) First Name M. Last Name Company Job Title Mailing Address (Please specify: Home T Work) City State or Province Postal Code/Zip + 4 Country Telephone # Fax # E-mail Member# . ~ BOOKLETS Member or Non-Member OuantitY Description Gov't. Price Price TOTAL Procedures to Investigate Watertiorne Illness—2nd Edition $10.00 $20.00 Procedures to Investigate Foodtxirne Illness—5th Edition 10.00 20.00 SHIPPING AND HANDLING - $2.00 (US) $4.00 (Outside US) Shipping/Handling Each additional booklet $1.00 Multiple copies available Booklets Total at reduced prices. Phone our office for pricing information OTHER PUBLICATIONS on quantities of 25 or more. Member or Non-Member Quantity Description Gov't. Price Price TOTAL Pocket Guide to Dairy Sanitation (minimum order of 10) $ .50 $ .75 Before Disaster Stnkes.. .A Guide to Food Safety in the Home (minimum order of 10) .50 .75 ’Developing HACCP Plans - A Five-Part Series (as published in DFES) 15.00 i 15.00 ’Surveillance of Foodborne Disease - A Four-Part Series (as published in JFPi 18.75 i 18.75 ! ’Annual Meeting Abstract Book Supplement (year requested_) 25.00 i ^ 25^0 T SHIPPING AND HANDLING - Guide Booklets - per 10 $2.50 (US) $3.50 (Outside US) Shipping/Handling ’Includes shipping and handling Other Publications Total 3-A SANITARY STANDARDS Member or Non-Member Quantity Description Gov't. Price Price TQTAL Complete Set 3-A Dairy & Egg Standards $125.00 $250.00 Five-year Update Service on 3-A Dairy & Egg Standards (new and revised standards only) 165.00 ’ 330.00 SHIPPING AND HANDLING - Each set $6.25 (US) $10.25 (Outside US) Shipping/Handling Payment Must be Enclosed for Order to be Processed 3-A Sanitary Standards Total t US Funds on US Bank ★ TOTAL ORDER AMOUNT CHECK OR MONEY ORDER ENCLOSED □ □ t 3 EASY WAYS TO ORDER: Phone: 515.276.3344; 800.369.6337 Fax: 515.276.8655 Exp. Dale _ or Mail your order to the Association address listed above. SIGNATURE _ Prices effective through August 31,2000 402 Dairy, Food and Environmental Sanitation - MAY 2000 MEMBERSHIP APPLICATION 6200 Aurora Avenue, Suite 200W nternational Association tor Des Moines, lA 50322-2863, USA Phone: 800.369.6337 • 515.276.3344 Fax: 515.276.8655 Food Protection E-mail: [email protected] Formerly lAMFES Web site: wvvw.foodprotection.org MEMBERSHIP DATA: Prefix (□ Prof. □ Dr. □ Mr. □ Ms.) First Name_M.l_ Last Name Company_Job Title_ Mailing Address_ (Please specify: □ Home 3 Work) City-State or Province Postal Code/Zip + 4_Country_ Telephone #_Fax #_ E-mail_ Canada/ MEMBERSHIP CATEGORIES: US Mexico International □ Membership with JFP & DFES <4 $140.00 $165.00 $210.00 ^ VALUE (12 issues of the Journal of Food Protection and Dairy, Food and Environmental Sanitation) □ Membership with DFES $85.00 $95.00 $110.00 (12 issues of Dairy, Food and Environmental Sanitation) □ Sustaining Membership $525.00 $525.00 $525.00 (Includes advertising and exhibit discounts and more! Contact the Association office for additional benefits) ^Student Membership □ JFP and DFES $70.00 $95.00 $140.00 □ Journal of Food Protection $42.50 $57.50 $87.50 □ Dairy, Food and Environmental Sanitation $42.50 $52.50 $67.50 ^Student verification must accompany this form All Prices Include Shipping & Handling TOTAL MEMBERSHIP PAYMENT: $- US FUNDS on US BANK Payment Options: (Prices effective through August 31,2000) □ Check Enclosed □ □ Card # Exp. Date Signature DO NOT USE THIS FORM FOR RENEWALS MAY 2000 - Dairy, Food ond Environmental Sanitation 403 THOUGHTS on Today’s Food Safety... dairy foods. So while calcium is available from other In the Dairy Industry sources, dairy products have long been held up as the “gold standard” for calcium intake. Cary Frye Milk was also tagged as the perfect carrier for Vice President Regulatory Affairs vitamin D in the 1930s as a means of eliminating this International Dairy Foods Association vitamin deficiency in Americans. As it happens, this Washington, D.C. vitamin D also greatly aids in the absorption of milk’s calcium into the bones. While milk is a nutritional powerhouse, it also is a raw food that can serve as a vehicle for disease. While Wlicii it comes to food safety, the dairy the first compulsory milk pasteurization law was industry is one of the pioneers and, passed in Chicago in 1908, it took some time for this subsequently, one of the model industries revolutionary and at first controversial technology to in the US food industry, (iovernment regulation become ubiquitous. In 1938, milk-borne outbreaks at the local and federal levels has been part of these constituted 25% of all disease outbreaks from contami¬ efforts for almost a century and certainly the relation¬ nated foods and water. With the aid of more wide¬ ship between government and the dairy industry is as spread pasteurization and other technological improve¬ strong if not stronger than ever on issues of food safety. ments, that number declined dramatically, and contin¬ There is not always consensus between government ued to decline in the past decade. Recent information and industry on how to ensure food safety, but the links milk products to fewer than 1% of such out¬ relationship has nonetheless long been intertwined for breaks. Over the past 20 years, virtually all pathogen dairy foods. outbreaks linked to dairy products have concerned Moving into the next decade, the goals of the dairy industry are to continually improve processing and post-pasteurization contamination of the product and packaging techniques to eliminate as much as possible lack of good manufacturing practices, or total lack the risk of milk-borne pathogens, (iovernment will of pasteurization in a product that was sold from a continue to play a role in this effort, but the dairy questionable vendor such as a street vendor selling industry is also putting into place extensive Hazard homemade cheese. Analysis (Titical (Control Point (HA(iCP) systems and Almost as significant as pasteurization was the other food safety measures. evolution toward entirely closed and sterile systems Part of the challenge is that the world of food within a dairy plant to prevent recontamination of safety is constantly changing in terms of technology, milk after pasteurization, and to ensure longer shelf research and prevention. The dairy industry continues life of dairy products. Dairy companies continue to to work with a number of partners to continue as invest in more sophisticated processing and packaging leaders in this critical area. systems that greatly diminish the risk of pathogens in finished product. Dairy manufacturers have been vigilant in imple¬ DAIRY PRODUCT SAFETY HISTORY menting sanitary measures based on scientific analysis of the manufacturing process. The pasteurization Dairy’s role as one of the first to set up extensive process is a critical control point for product safety sanitation and product safety measures in the United and shelf-life of a perishable product such as milk. States is not surprising. This is because milk has played In addition, strict adherence to good manufacturing a central role in US public health throughout our practices, and sanitation procedures are necessary history. No food surpasses milk as a single source of to assure that no post-pasteurization contamination the essential nutrients'for maintaining proper health, occurs during processing and packaging operations. especially in children and the elderly. In fact, the complex dairy programs of the 1930s were specifically devised to ensure that every child in the country could PARTNERS IN FOOD SAFETY acquire a daily supply of milk. This relationship remains strong today, as many Dairy products are federally regulated by the Food public healtb organizations are concerned about the and Drug Administration (FDA). Dairy processors lack of calcium intake among many Americans. As the recognize that a strong, effective federal agency is US Department of Agriculture reports, 73% of the necessary to give the public confidence in a safe food available calcium in the American diet comes from supply. Continued on page 398 404 Dairy, food and Environmental Sanitation - MAY 2000 3-A Sanitary Standards Symbol Administrative Council 1500 Second Avenue S.E., Suite 209 Cedar Rapids, lA 52403 319-286-9221 phone 319-286-9290 fax