Food Protection Trends 2006-03: Vol 26 Iss 3

VOL. 26, NO. 3 ISSN: 1541-9576 PERIODICALS 6200 Aurora Avenue*Suite 200W Des Moines, lowa*USA*50322-2864 +

SCIENCE AND NEWS tear TRE N D S , FOR FOOD PROTECTION MARCH 2006

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ARTICLES

150 Restaurant-associated Outbreak of Salmonella Serotype Heidelberg Linked to Improperly Handled Mushrooms, Wyoming, 2003 Kelly N. Weidenbach, Scott A. Seys, Joslyn D. Cassady, Dean L. Finkenbinder, Neal Bloomenrader, Annette G. Heryford, Wanda A. Manley, James R. Walford, and J. Eric Buxman

New York State Cottage Cheese Shelf-life Characteristics: A Sixteen-year Perspective Steven C. Murphy, Nancy R. Carey, Barbara H. Hammond, and Kathryn J. Boor

Food Drying Workshops Promote Safe Home Drying Methods Patricia A. DiPersio, John N. Sofos, and Patricia A. Kendall

Mi ASSOCIATION NEWS 144 Sustaining Members 146 Perspectives from North of the 49th 148 Commentary from the Executive Director 174 New Members

M DEPARTMENTS 176 Updates 177 News 182 Industry Products 194 Coming Events 195 Career Services Section 198 Advertising Index

M@ EXTRAS IAFP 2006 The publishers do not 186 Proposed Symposia Topics 187 Networking Opportunities warrant, Caber expressly OF 188 Event Information by implication, the factual 191 Registration Form accuracy of the articles or 192 Hotel Reservation Form descriptions herein, nor do 199 Journal of Food Protection Table of Contents they so warrant any views 202 Audiovisual Library Order Form offered by the authors of said 203 Booklet Order Form articles and descriptions. 204 Membership Application

138 FOOD PROTECTION TRENDS | MARCH 2006 What would you say to pathogen testing that’s advanced and simple?

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111 Pencader Drive Newark, DE 19702 Phone: 1-800-544-8881 www.sdix.com International Association for PROTECTIQN Food Protection, SCIENCE AND NEW. 6200 Aurora Avenue, Suite 200W FROM THE INTERNATIONAL tsi FOR FOOD PROTECTION Des Moines, IA 50322-2864, USA Phone: 800.369.6337 * 515.276.3344 Food Protection Trends (ISSN- 1541-9576) is published monthly begin- Fax: 515.276.8655 ning with the January number by the International Association for Food E-mail: [email protected] Protection, 6200 Aurora Avenue, Suite 200W, Des Moines, lowa 50322- Web site: www.foodprotection.org 2864, USA. Each volume comprises 12 numbers. Printed by Heuss Printing, Inc., 91 | N. Second Street, Ames, lowa 50010, USA. Periodical Postage paid at Des Moines, lowa 50318 and additional entry offices. Manuscripts: Correspondence regarding manuscripts should be FPT JOURNAL STAFF addressed to Donna A. Bahun, Production Editor, International Associa- tion for Food Protection. David W. Tharp, CAE: Executive Director Copyright® 2005 by the International Association for Food Protection. E-mail: [email protected] No part of the publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, including photocopy, record- Lisa K. Hovey, CAE: Managing Editor ing, or any information storage and retrieval system, except in limited E-mail: |[email protected] quantitites for the non-commercial purposes of scientific or educational advancement, without permission from the International Association for Donna A. Bahun: Production Editor Food Protection Editorial office. E-mail: [email protected] News Releases, Updates, Coming Events and Cover Photos: Correspondence for these materials should be sent to Donna A. Bahun, Pam J. Wanninger: Proofreader Production Editor, International Association for Food Protection. “Instructions for Authors” may be obtained from our Web site INTERNATIONAL ASSOCIATION FOR at www.foodprotection.org or from Donna A. Bahun, Production Editor, International Association for Food Protection. FOOD PROTECTION STAFF Orders for Reprints: All orders should be sent to Food Protection Trends, International Association for Food Protection. Note: Single copies David W. Tharp, CAE: Executive Director of reprints are not available from this address; address single copy reprint E-mail: [email protected] requests to principal author. Reprint Permission: Questions regarding permission to reprint any Lisa K. Hovey, CAE: Assistant Director portion of Food Protection Trends should be addressed to: Donna A. E-mail: [email protected] Bahun, Production Editor, International Association for Food Protection. Business Matters: Correspondence regarding business matters should Donna A. Bahun: Design and Layout be addressed to Lisa K. Hovey, Managing Editor, International Associa- E-mail: [email protected] tion for Food Protection. Membership Dues: Membership in the Association is available to Farrah L. Benge: Accounting Assistant individuals. Dues include a 12-month subscription to Food Protection E-mail: [email protected] Trends at a rate of $100.00 US, $115.00 Canada/Mexico, and $130.00 International. Dues including Food Protection Trends and the Journal Julie A. Cattanach: Membership Services of Food Protection are $185.00 US, $220.00 Canada/Mexico, and E-mail: [email protected] $265.00 International. Student memberships are available with verification of student status. Student rates are $50.00 US, $65.00 Canada/ Tamara P. Ford: Communications Coordinator Mexico, and $80.00 International for Food Protection Trends; $50.00 E-mail: [email protected] US, $70.00 Canada/Mexico, and $100.00 International for Journal of Food Protection; and $92.50 US, $127.50 Canada/Mexico, and $172.50 Donna Gronstal: Senior Accountant International for Food Protection Trends and Journal of Food E-mail: [email protected] Protection. All membership dues include shipping and handling. No cancellations accepted. Correspondence regarding changes of address Nancy Herselius, CMP: Association Services and dues must be sent to Julie A. Cattanach, Membership Services, E-mail: [email protected] International Association for Food Protection. Karla K. Jordan: Order Processing Sustaining Membership: Three levels of sustaining membership are available to organizations. For more information, contact Julie A. E-mail: [email protected] Cattanach, Membership Services, International Association for Food Didi Loynachan: Administrative Assistant Protection. E-mail: [email protected] Subscription Rates: Food Protection Trends is available by subscription for $234.00 US, $249.00 Canada/Mexico, and $264.00 International. Pam J. Wanninger: Proofreader Single issues are available for $26.00 US and $35.00 all other countries. All rates include shipping and handling. No cancellations accepted. For more information contact Julie A. Cattanach, Membership Services, International Association for Food Protection. David Larson Claims: Notice of failure to receive copies must be reported within 30 days domestic, 90 days outside US. Phone: 515.440.2810 Postmaster: Send address changes to Food Protection Trends, 6200 Fax: 515.440.2809 Aurora Avenue, Suite 200W, Des Moines, lowa 50322-2864, USA. E-mail: [email protected] Food Protection Trends is printed on paper that meets the require-

140 FOOD PROTECTION TRENDS | MARCH 2006 ZEP MANUFACTURING COMPANY

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MARCH 2006 | FOOD PROTECTION TRENDS 141 International Association for FUTURE Food Protection ANNUAL MEETINGS PROTECTION

EXECUTIVE BOARD PRESIDENT, Jeffrey M. Farber, Ph.D., Health Canada, Tunney’s Pasture, [AFP 2006 Banting Research Center, Postal Locator 2203G3, Ottawa, Ontario KIA OL2 Canada; Phone: 613.957.0880; E-mail: [email protected] AUGUST 13-16 PRESIDENT-ELECT, Frank Yiannas, M.P.H., Food Safety and Health, Walt Disney World, P.O. Box 10000, Lake Buena Vista, FL 32830-1000, USA; Phone: Telus Convention Centre 407.397.6060; E-mail: [email protected] Calgary, Alberta, Canada VICE PRESIDENT, Gary R. Acuff, Ph.D., Texas A & M University, 2471 TAMU, College Station, TX 77843-2471, USA; Phone: 979.845.4402; E-mail: [email protected]

SECRETARY, J. Stan Bailey, Ph.D., USDA-ARS, P.O. Box 5677, Athens, GA [AFP 2007 30604-5677, USA; Phone: 706.546.3356; E-mail: [email protected]

PAST PRESIDENT, Kathleen A. Glass, Ph.D., University of Wisconsin- JULY 8-1 Madison, Food Research Institute, 1925 Willow Drive, Madison, WI 53706- 1187, USA; Phone: 608.263.6935; E-mail: [email protected] Disney's Contemporary Resort AFFILIATE COUNCIL CHAIRPERSON, Terry Peters, Canadian Food Lake Buena Vista, Florida Inspection Agency, 400 — 4321 Still Creek Drive, Burnaby, British Columbia, V5C 6S7 Canada; Phone: 604.666.1080; E-mail: [email protected]

EXECUTIVE DIRECTOR [AFP 2008 David W. Tharp, CAE, 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322- 2864, USA; Phone: 515.276.3344; E-mail: [email protected]

AUGUST 3-6 SCIENTIFIC EDITOR Hyatt Regency Columbus Edmund A. Zottola, Ph.D., 2866 Vermilion Dr., Cook, MN 55723-8835, USA; Columbus, Ohio Phone: 218.666.0272; E-mail: [email protected]

SCIENTIFIC NEWS EDITOR Doug Powell, Ph.D., University of Guelph, Guelph, Ontario NIG 2W1 Fels ge 468). Canada; Phone: 519.821.1799; E-mail: [email protected] JULY 12-15 | Gaylord Texan Resort | “The mission of the Association is to provide food safety professionals | Grapevine, Texas | worldwide with a forum to exchange information on protecting | the food supply.” Oat | fe PPYy Associations Make A Better World

142 FOOD PROTECTION TRENDS | MARCH 2006 FPT EDITORIAL BOARD

DIRAN AJAO (08) Minneapolis, MN JULIE A. ALBRECHT (06) Lincoln, NE HAROLD BENGSCH (06) Springfield, MO PHILIP BLAGOYEVICH (06) San Ramon, CA TOM G. BOUFFORD (07) St. Paul, MN CHRISTINE BRUHN (06) Davis, CA LLOYD B. BULLERMAN (08) Lincoln, NE DONNA M. CHRISTENSEN (06) Calgary, Alberta, CAN WARREN S. CLARK, JR. (07) Chicago, IL I I issn scsi tacinsnscns cbc inan icine arn coesinscenbinwseleie Fargo, ND PETE COOK (08) Mt. Airy, MD CARL S. CUSTER (06) Washington, D.C. JAMES S. DICKSON (07) Ames, IA FRANCISCO DIEZ-GONZALEZ (08) St. Paul, MN DENISE R. EBLEN (06) Washington, D.C. PHYLLIS ENTIS (08) Stowe, VT JILL GEBLER (06) Yarram, Victoria, AU DAVID GOMBAS (06) Washington, D.C. ROBERT B. GRAVANI (07) Ithaca, NY JOHN HOLAH (06) Gloucestershire, U.K. SCOTT HOOD (07) Shoreview, MN CHARLES HURBURGH (07) Ames, IA ELIZABETH M. JOHNSON (06) Columbia, SC SUSAN KLEIN (07) Des Moines, IA DENISE LINDSAY (08) Wits, SOUTH AFRICA DOUG LORTON (06) Fulton, KY DOUGLAS L. MARSHALL (07) Mississippi State, MS SUSAN K. MCKNIGHT (08) Northbrook, IL LYNNE MCLANDSBOROUGH (08) Amherst, MA JOHN MIDDLETON (06) Manukau City, Auckland, NEW ZEALAND STEVEN C. MURPHY (08) Ithaca, NY CATHERINE NETTLES CUTTER (07) University Park, PA DEBBY L. NEWSLOW (06) Orlando, FL RANZELL NICKELSON, II (08) Saginaw, TX OMAR OYARZABAL (08) Auburn, AL FRED PARRISH (07) Ames, IA DAVID H. PEPER (06) Sioux City, IA RUTH L. PETRAN (07) Mendota Heights, MN MICHAEL M. PULLEN (07) White Bear Lake, MN KELLY A. REYNOLDS (08) Tucson, AZ SARAH J. RISCH (08) East Lansing, Ml LAWRENCE A. ROTH (06) Edmonton, Alberta, CANADA ROBERT L. SANDERS (07) Pensacola, FL KYLE SASAHARA (07) Long Island City, NY RONALD H. SCHMIDT (08) Gainesville, FL JOE SEBRANEK (06) Ames, IA O. PETER SNYDER (07) St. Paul, MN JOHN N. SOFOS (08) Ft. Collins, CO KATHERINE SWANSON (07) Mendota Heights, MN LEO TIMMS (06) Ames, IA

MARCH 2006 | FOOD PROTECTION TRENDS 143 S ustaining Membership provides organizations the opportunity to ally themselves with IAFP in pursuit of Advancing Food Safety Worldwide. This partnership entitles companies to become Members of the leading food safety organization in the world while supporting various educational programs that might not otherwise be possible. GOLD

bioMérieux, Inc. Hazelwood, MO; 800.638.4835

, The Coca-Cola Company Atlanta, GA; 404.676.2177

DuPont Qualicon iS Wilmington, DE; 302.695.5300

ECOLAB — Ecolab, Inc. St. Paul, MN; 800.392.3392

KRAFT) Kraft Foods Ckrari Glenview, IL; 847.646.3678 ay = Marriott International Martiott, Washington, D.C.; 301.380.2289

SILVER Quality Flow Inc. Northbrook, IL; 847.291.7674

reel BD BD Diagnostics Roche Applied Science Sparks, MD; 410.316.4467 Indianapolis, IN; 317.521.7569

Foti F & H Food Equipment Co. Silliker Inc. Springfield, MO; 417.881.6114 Homewood, IL; 708.957.7878

MATRIX MicroScience, Inc. Warnex Diagnostics Inc. Golden, CO; 303.277.9613 Laval, Quebec, Canada; 450.663.6724

Orkin Commercial Services Weber Scientific

COMMERCIAL SERVICES Atlanta, GA; 404.888.2241 Hamilton, NJ; 609.584.7677

144 FOOD PROTECTION TRENDS | MARCH 2006 SUSTAINING

3-A Sanitary Standards, Inc., EMD Chemicals Inc., Gibbstown, Nasco International, Inc., McLean, VA; 703.790.0295 NJ; 856.423.6300 Fort Atkinson, WI; 920.568.5536 3M Microbiology Products, ESC/Entegris, South Beloit, IL; The National Food Laboratory, St. Paul, MN; 612.733.9558 815.389.2291 Inc., Dublin, CA; 925.828.1440 ABC Research Corporation, Fisher Scientific, Pittsburgh, PA; Nelson-Jameson, Inc., Marshfield, WI; Gainesville, FL; 352.372.0436 412.490.4488 715.387.1151 Aerotech P & K Laboratories, Food Lion, LLC, Salisbury, NC; Neogen Corporation, Lansing, MI; Phoenix, AZ; 800.651.4802 704.633.8250 517.372.9200 ASI Food Safety Consultants, Inc., Food Processors Institute, Nestlé USA, Inc., Dublin, OH; St. Louis, MO; 800.477.0778 Washington, D.C.; 800.355.0983 614.526.5300 Bentley Instruments, Inc., Chaska, Food Products Association, NSF International, Ann Arbor, MI; MN; 952.448.7600 Washington, D.C.; 202.639.5985 734.769.8010 BioControl Systems, Inc., Bellevue, Food Safety Net Services, Ltd., Oxoid, Inc., Nepean, Ontario, Canada; WA; 425.603.1123 San Antonio, TX; 210.384.3424 800.267.6391 Biolog, Inc., Hayward, CA; 510.785. Penn State University, University FoodHandler, Inc., Westbury, NY; 2564 Park, PA; 814.865.7535 800.338.4433 Bio-Rad Laboratories, Hercules, Polar Tech Industries, Genoa, IL.; FOSS North America, Inc., Eden CA; 510.741.5653 815.784.9000 Prairie, MN; 800.547.6275 Biotrace International, Inc., Bothell, The Procter & Gamble Co., HiMedia Laboratories Pvt. Limited, WA; 425.398.7993 Cincinnati, OH; 513.983.8349 Mumbai, Maharashtra, India; 91.22. Birds Eye Foods, Inc., Green 2500.3747 Q Laboratories, Inc., Cincinnati, OH; Bay, WI; 920.435.5301 513.471.1300 Hygiena LLC, Camarillo, CA; 805. Burger King Corp., Miami, FL; 388.8007 Randolph Associates, Birmingham, 305.378.3410 AL; 205.595.6455 IBA, Inc., Millbury, MA; 508.865.691 | Centrus International Inc., Ann REMEL, Inc., Lenexa, KS; 800.255.6730 Arbor, Ml; 734.477.9260 Institute for Environmental Health, Lake Forest Park, WA; 206.522.5432 Ross Products, Columbus, OH; Charm Sciences, Inc., Lawrence, MA; 614.624.7040 978.687.9200 International Dairy Foods Association, Washington, D.C.; rtech”™ laboratories, St. Paul, MN; ConAgra Foods, Omaha, NE; 202.737.4332 800.328.9687 402.595.6983 International Fresh-cut Produce Seiberling Associates, Inc., Dublin, DARDEN Restaurants, Inc., Association, Alexandria, VA; OH; 614.764.2817 Orlando, FL; 407.245.5330 703.299.6282 The Steritech Group, Inc., Decagon Devices, Inc., Pullman, San Diego, CA; 858.535.2040 WA; 509.332.2756 lowa State University Food Microbiology Group, Ames, IA; Deibel Laboratories, inc., Strategic Diagnostics Inc., Newark, 515.294.4733 DE; 302.456.6789 Lincolnwood, IL; 847.329.9900 JohnsonDiversey, Sharonville, OH; DeLaval Cleaning Solutions, Kansas Texas Agricultural Experiment 513.956.4889 City, MO; 816.891.1549 Station, College Station, TX; Kellogg Company, Battle Creek, MI; 979.862.4384 Diversified Laboratory Testing, 269.961.6235 United Fresh Fruit & Vegetable LLC, Mounds View, MN; 763.785.0484 The Kroger Co., Cincinnati, OH; Association, Washington, D.C.; DonLevy Laboratories, Crown Point, 513.762.4209 202.303.3400 IN; 219.226.0001 Maxxam Analytics Inc., Mississauga, VWR International, West Chester, DSM Food Specialties USA, Inc. Ontario, Canada; 905.817.5700 PA; 610.429.2876 Eagleville, PA; 610.650.8480 Michelson Laboratories, Inc., Walt Disney World Company, Dynal Biotech, Inc., Brown Deer, Lake Buena Vista, FL; 407.397.6060 WI; 800.638.9416 Commerce, CA; 562.928.0553 Elena’s, Auburn, Hills, Ml; Micro-Smedt, Herentals, Belgium; Zep Manufacturing Company, 248.373.1100 32.1423002| Atlanta, GA; 404.352.1680

MARCH 2006 | FOOD PROTECTION TRENDS 145 “PERSPECTIVES. FROM NORTH OF THE 49TH

spoke to you last month about The Foundation Committee is the future of our organization, now hard at work finalizing a fantastic IAFP Student Members. | would promotional video. By the time you like to talk this month about read this article, we hope that the the IAFP Foundation. The IAFP video will have been finalized. | think Foundation was established in the this is a major accomplishment for 1970s to support the mission of IAFP and a real achievement. The IAFP. The Foundation is currently video will put IAFP on the map from funded through contributions from a promotional standpoint. This corporations and individuals with a video will show IAFP in action and large portion of the support will demonstrate how dynamic, provided by the Sustaining Members innovative and great an organization of IAFP. The Sustaining Member- we are. We are going to be able to ship Program is a unique way for use this new video in a multitude of By JEFFREY FARBER organizations to partner with the ways. One of the key uses will be to PRESIDENT Association. Many of you know how showcase the video when we visit many important activities the supporting organizations; this will Foundation actually finances. For “Besides all the definitely be a huge factor in our example, it finances the Developing favor during our discussions with Scientist Competition, the Audio- activities the any organization. After viewing the visual Library of training tapes, the video, | am sure organizations will shipping of excess IAFP Journals to Foundation Fund better understand how IAFP works FAO for distribution to developing supports, we are towards “Advancing Food Safety countries, speaker travel support Worldwide,” and, as a result, they for travel to the Annual Meeting, also expanding will be very receptive to us. the Ivan Parkin Lecture at the Annual Support from individuals is Meeting and the John H. Silliker other Member also crucial in the growth of the Lecture which is made possible services right IAFP Foundation. Contributions, througha contribution from Silliker, big or small, make an impact on Inc. now in a very the programs supported by the Currently, the Foundation Foundation. We willalso be counting Committee consists of a very exciting way” on you to act as ambassadors for dedicated group of people including this video and for the organization. Gale Prince, Chairperson; Gary | am sure that you all know one or Acuff, Stan Bailey, Zeb Blanton, two key individuals with whom we Roger Cook, Bob Gravani, Peter Many of you will remember the could make contact as we approach Hibbard, Bob Marshall, Susan great address (and pep talk!) that various organizations for donations. Sumner, Fred Weber, Frank Yiannas, Gale Prince gave us last year in Remember, our goal is to reach and Don Zink. Wilbur Feagan and Baltimore. You will also remember $1.0 million in the Foundation Paul Hall serve as advisors to the reserves by the year 2010. This will the professional-looking donation Committee. This great team of enable the Foundation to directly pamphlets that were hung on your people who are on the Foundation support projects that supplement Committee are working hard to hotel door. That effort raised more the work of [AFP and our mission. come up with new ideas for than $6,000 as a direct result of this Besides all the activities the attracting additional contributions unique approach to fundraising. If Foundation supports, we are also for the Foundation and are making anyone has creative fundraising ideas expanding other Member services sure that the funds we do have are you are willing to share, please let us right now ina very exciting way. For used and invested wisely. know! example, in order to keep up the

146 FOOD PROTECTION TRENDS | MARCH 2006 great quality of the Journal of Food Members! Burger King, Centrus Member than to be nominated by Protection, we engaged a fourth International, The Kroger Co., and fellow colleagues for an award! Editor, Dr. Elliot Ryser. At the same Randolph Associates. Welcome to Quotes of the Month: time, we instituted an online review the growing number of Sustaining process for the Journal, which will Members and thanks for your “My father used to say, “You can speed the time to publication for support of IAFP. It is truly apprec- spend a lot of time making money.The articles. We also now have the very iated! tough time comes when you have to successful student luncheon, and Please do not forget to cast give it away properly. How to give have expanded the number of your vote for our new Secretary. something back, that’s the tough part student travel scholarships for travel You should have received your in life.” to the Annual Meeting. Last year, ballots by now. If not, please contact Lee lacocca we started our symposia series the IAFP office and they will send “| absolutely believe in the power outside of North America and will you one right away. Again this year, of tithing and giving back. continue the European Symposium we have two great nominees — Dr. My own experience about all the again in 2006. In terms of the Leon Gorris from Unilever in the blessings I’ve had in my life is that the scientific program for the Annual UK and Ms. Vickie Lewandowski more | give away, the more Meeting, we are expanding the from Kraft. The deadline to return that comes back. That is the way mechanism to support speaker your ballot to the IAFP office is life works, and that is the way energy travel. We want to be able to attract March 17. works.” the best speakers in the world so Also, please remember that the Ken Blanchard that we can continue to be the award nominations are due on March premier food safety organization in 13th. | am sure you can think of a As always, | can be reached by email at [email protected] and the world. deserving colleague or company you would love to hear from you! News Flash — this just in! We can nominate for an [AFP Award. have four new IAFP Sustaining There is no greater honor for a Have a great month.

Contribute Today!

Everyone Benefits When You Support ) AFP FOUNDATION The IAFP Foundation

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MARCH 2006 | FOOD PROTECTION TRENDS 147 YT ext month, the IAFP from acting on our earlier desires, Executive Board and staff but once it was on our 2004 planning will spend time together document, the planning moved more in a planning session. | bring this rapidly forward. Now, as you may to your attention in case you have be aware, we are planning a second suggestions that you might like European Symposium for October the Board to consider. During or November of 2006! the session, we will look at longer- Another project that we are term projects for [AFP to keep the proud of and have seen great Association serving your needs! You progress on is the goal to grow the are welcome to contact any of our Foundation Fund to $1 million by Board Members, or me, to convey 2010. Over the last couple of years, your ideas. We welcome your input! we have increased our efforts to While | was thinking ahead to convey to IAFP Members all of the our planning session, | wanted to By DAVID W. THARP, CAE wonderful sponsorship and support review our last “formal” planning EXECUTIVE DIRECTOR the IAFP Foundation provides to session to be able to “see” the IAFP. We conducted a filming progress we made. Our last planning project at IAFP 2005 and developed was conducted two years ago in “We will look a DVD video presentation to use in April of 2004. After a quick review, at longer-term our fundraising effort. Part of our | was amazed at the progress we effort concentrated on bringing the actually made! A few of the projects projects for [AFP Foundation toa more visible level at may now be obsolete, but for the IAFP 2005. Along with Gale Prince’s most part, we have made huge to keep the challenge pledge at IAFP 2005, we raised more than $6,000 in strides in two years’ time. Association contributions! Now the next phase If you look back at the end of a is to put the DVD to use and make day, a week or even a month, you serving your presentation visits to various don’t realize how much progress is companies who work with us to being made on any certain project. needs” achieve our goal. Many times we feel frustrated With monies already raised in because we don’t think that things the Foundation, we have been able are moving fast enough — especially over, break them down into smaller to increase the support offered in our fast-paced, “give-it-to- pieces, define responsibilities as to to students (through travel scholar- me-now” world! So, to be able who will move the project forward ships) and speakers at the Annual to pull the two-year-old plan out and establish timelines to be met. Meeting. There are many additional and look it over was really fun to see The one project that | consider projects waiting to be funded as the the things we have accomplished. the most notable achievement was Foundation grows! Before | talk about the specific planning and holding our first stand- The last major project that I'll projects, | must explain that over alone meeting outside of North review in this month’s column is these two years, the Board has kept America. This, of course, was our improving access to IAFP journal constant monitoring of our plan European Symposium on Food articles. Our goal was to place as one of its priorities. | didn’t want Safety that was held last October in additional articles from both the you to have the impression that we Prague. [AFP wanted to hold Journal of Food Protection and Food are just now pulling out the two- a symposium in Europe and it was Protection Trends online for faster year-old planning document to see on our priority list for a number Member access. Two years ago, if we made any progress! At each of years (since 2000 | believe). A there were just three years of JFP Board meeting, we look the projects couple of circumstances kept us articles available to online users.

148 FOOD PROTECTION TRENDS | MARCH 2006 Over this period (the last two years) “Members’ Only” section of the So this provides an update on we placed additional volumes online IAFP Web site to access FPT articles our two-year old, long-range plan. and now have seven complete from 2000 through the currentissue. As was stated earlier, we will hold a volumes available (back to 1999) So, if you are traveling and think planning meeting in April to once and are adding the eighth year now about an article you recall seeing in again “look to the future” and FPT, you have immediate, 24-hour (2006). JFP articles are fully establish our long-range plan. Yes, searchable with linked references access to the article for reference there are items we can continue to and very user-friendly! If you are purposes! work on from the last plan, but searching for recent food science Just to note, the [AFP Member those ideas will be refined and articles and not using JFP Online, Directory has been available online you might want to consider adding since 2000. It is fully searchable molded into new goals for IAFP. access to your Membership! by name (first or last), employer, Remember, if you have ideas for For FPT, we undertook an effort city, state or province, or country. the Executive Board to consider, to improve our online article The online directory provides an either contact a member of the availability for Members’ access. easy way to communicate with Executive Board or me and we will IAFP Members may log in to a colleagues from around the world! be sure to include your input.

JIAFP 2006 IAFP 2006 rd Annual Meeting - August 13-16 [ algary ml : Alberta @ “ nada Proposed Workshops ' Rae

Developing and Improving Your Food Microbiology Laboratory Methods, Methods Everywhere but Which is Right for Me? Selection and Verification of Methods Food Safety/Food Standards Auditing

Additional details coming soon at Web site at www.foodprotection.org

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MARCH 2006 | FOOD PROTECTION TRENDS 149 Food Protection Trends, Vol. 26, No. 3, Pages 150-157 International Association for Copyright® 2006, International Association for Food Protection Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864

Restaurant-associated Outbreak of Salmonella Serotype Heidel- berg Linked to Improperly Handled Mushrooms, Wyoming, 2003

KELLY N. WEIDENBACH," SCOTT A. SEYS,' JOSLYN D. CASSADY,'* DEAN L. FINKENBINDER,’ NEAL BLOOMENRADER,? ANNETTE G. HERYFORD,' WANDA A. MANLEY,' JAMES R. WALFORD, and J. ERIC BUXMAN' ‘Infectious Disease Epidemiology Program, Wyoming Department of Health, 6101 North Yellowstone Road, Suite 510, Cheyenne, WY 82002, USA; Epidemiology Program Office, Centers for Disease Control and Prevention, Atlanta, GA, 30333, USA; >Wyoming Department of Agriculture, Cheyenne, WY, 82002, USA

SUMMARY In May-June 2003, the Wyoming Department of Health investigated a protracted outbreak of Salmonella serotype Heidelberg associated with a restaurant in Park County,Wyoming. A total of 65 cases of salmonellosis were identified, of which 39 were laboratory-confirmed. Three state agencies coordinated a multidisciplinary, three-pronged outbreak investigation, which included epidemiologic techniques, a systems-based environmental health investigation, and laboratory methods. The case-control study revealed that mushrooms (OR=20.6; 95% Cl=6.43-66.32) and Swiss cheese (OR=8.2, 95%CI=2.49-27.10) were associated with gastroenteritis. Mushrooms that had once been canned tested positive for $. Heidelberg. Pulsed-field gel electrophoresis (PFGE) results demonstrated that all Salmonella isolates from case-patients and from the mushrooms were indistinguishable. Approximately 90% of restaurant patrons who consumed mushrooms became ill. Contamination of the canned mushrooms during commercial processing was unlikely. The environmental assessment of food-handling practices revealed multiple opportunities for cross contamination of mushrooms and other food items with raw meat and poultry products. Additionally, foodhandlers had bare hand contact with these ready-to-eat food items. This outbreak investigation identified improperly handled mushrooms as the most likely vehicle of Salmonella Heidelberg. The implementation of a rigorous, multidisciplinary investigation was Critical in identifying the vehicle of transmission, determining the food-handling practices that led to the outbreak, and implementing control measures.

A peer-reviewed article

*Author for correspondence: Phone: 307.777.8709; Fax: 307.777.5573 E-mail: [email protected]

160 FOOD PROTECTION TRENDS | MARCH 2006 INTRODUCTION biologists, consumer health specialists, 6-72 hours after dining at the restaurant and engineers). during April 20 through May 11, 2003 An estimated 1.4 million cases of \ systems-based environmental and who had laboratory confirmation of salmonellosis occur annually in the United health approach was utilized previously Salmonella infection (i.e., isolation of States (27, 26). Salmonella serotype in Wyoming during two waterborne dis Salmonella from stool culture). A pro Heidelberg is the fourth most common ease outbreak investigations in 2001 (2, bable case-patient was defined as a among Salmonella species, accounting for 30). An integrated systems-based ap patron or employee of the restaurant who approximately 6% of Salmonella isolates proach evaluates the entire operation of experienced gastrointestinal illness within with a known serotype (7). In recent a facility, such as the interaction of the 6-72 hours after dining at the restaurant years, the incidence of Salmonella intec- water supply, food preparation, OF SCW during April 20 through May 11, 2003, but tions, including Salmonella Heidelberg, age disposal systems, with a specific fo was not tested or laboratory-confirmed has been decreasing (8, 28). Public health cus on identifying vulnerabilities (3, 71) Gastroenteritis was defined as three or officials attribute this decrease to recent A key component of this approach is in more loose stools in any 24-hour period regulations in food safety (e.g., US De vestigating the environmental antecedents or as vomiting with fever partment of Agriculture’s Pathogen Reduc to better understand what factors contrib We used both active and passive tion—Hazard Analysis Critical Control Point uted to the outbreak and how they can public health surveillance methods for systems regulations /27, 28/, which were be corrected to prevent future incidents case identification. The index case and implemented in 1997 /34/)) (16). This component is incorporated into certain subsequent cases were identified Salmonella infections, including the establishment of the Environmental through Wyoming’s passive Reportable those associated with Sa/monella Heidel Health Services Network (EHS-Net) of the Diseases and Conditions surveillance sys berg, have been primarily associated with Centers for Disease Control and Preven tem, which requires clinicians to report foods of animal origin such as eggs (77, tion (CDC) (20) cases of salmonellosis to WDH. On May 31), meat (4), poultry (22, 23, 24, 29), On May 8, 2003, the Wyoming De 12, 2003, our epidemiology team was and dairy products (75). Outbreaks of partment of Health (WDH) identified a onsite to initiate enhanced active surveil Salmonella have also been associated with cluster of six Sa/monella infections asso lance as well as to aid in the environ exposure to pet reptiles such as turtles ciated with a restaurant in Park County, mental health assessment. We conducted (27, 32), snakes (27), and lizards (27, 35). Wyoming through routine investigation of active case finding in three ways: (1) We In recent years, new food vehicles of Sal- reportable foodborne diseases. Standard established a sentinel reporting system in monella that have been identified include follow-up questionnaires for foodborne conjunction with three local clinics. The cereals (5), tree nuts (9), unpasteurized illnesses revealed multiple case-patients sentinel clinics were the three most uti juice drinks (6), and fresh produce (e.g., with exposure to the same restaurant lized healthcare facilities in the small cantaloupe /7/, sprouts /25, 36/,and Roma Additionally, WDH contacted the infec Wyoming town and included the local tomatoes //0/). These discoveries of tion control practitioner at the local hos hospital emergency department, an urgent emerging vehicles of foodborne transmis pital to inquire about additional cases of care center, and a private outpatient clinic sion frequently have come from outbreak gastroenteritis that might be associated The clinics generated a daily listing of investigations (28). with the restaurant. That same day, our patients presenting to their facility with Often, identifying the vehicle and the team of epidemiologists, consumer health gastroenteritis during May 12 through May source of contamination of a foodborne specialists, and laboratorians from the 16, 2003. (2) The restaurant manager pro outbreak is difficult because of limitations WDH, the Wyoming Department of Agri vided names of patrons and employees in outbreak investigations, including un culture (WDA), and the Wyoming Public who had called the restaurant to report timely disease reporting, deficiencies in Health Laboratory (WPHL) initiated an having gastroenteritis. (3) The local pub specimen collection from case-patients, outbreak investigation of Salmonella lic health nursing office generated a and the complexity of interagency collabo- Heidelberg infection associated with the list of persons who contacted their office ration. The vehicle is not identified in restaurant by using a multidisciplinary, to report gastroenteritis during May 12 approximately 46% of investigated three-pronged approach. The approach through May 16, 2003. We interviewed foodborne outbreaks (79). Thorough out included active public health surveillance, possible case-patients willing to partici break investigations incorporate a three- a case-control study, a systems-based en pate in a standardized, telephone-admin pronged approach that includes systems- vironmental health investigation, and labo istered questionnaire regarding their ill based environmental health investigations, ratory testing of patients, environmental ness onset, symptoms, and exposure his laboratory methods, and traditional epi- specimens, and food samples. The goals tory. Additional case-patients were iden demiologic techniques. This approach of our investigation were to confirm the tified during the interview process. Non allows for complete collection of both etiology of the illness, assess the extent ill persons who had eaten meals at the quantitative and qualitative data, ensur of the outbreak, determine the vehicle of restaurant during the exposure period ing that investigators consider all pro- transmission and source of the outbreak, were identified as control subjects for the cesses from food production to food con and recommend measures for control and case-control study sumption. It allows investigators to syn- prevention of further illness thesize disparate data to scrutinize the Case-control study conditions and antecedents that lead to MATERIALS AND METHODS the outbreak and implement appropriate We conducted a case-control study by using a standardized, telephone-admin control measures to help prevent future Case identification cases of foodborne illness. Finally, it al- istered questionnaire to determine risk lows for collaboration among authorities We defined a confirmed case-patient factors for illness. We interviewed a total regarding different components of the as a patron or employee of the restaurant of 112 persons, including 50 ill and 62 investigation (e.g., epidemiologists, micro- who experienced gastroenteritis within well patrons or employees of the restau

MARCH 2006 | FOOD PROTECTION TRENDS 151 FIGURE I. Epidemic curve for restaurant-associated outbreak of salmonellosis in Park County, Wyoming, April-June 2003

of CasesNumber

T 5/6 5/7 5/8 5/9 S/10 5/11 5/12 5/13 5/14 S/15 5/16 5/17

Date of Onset of Symptoms

Legend for Figure 1:

Laboratory-confirmed patrons

Laboratory-confirmed employees

Probable patrons

Probable employees

rant. Both confirmed and probable case ducted multivariate analyses by using dling practices and to investigate possible patients were included in the study. Study logistic regression procedures in SAS routes for food contamination. From these participants were selected by conve Version 8.0 (SAS Institute, 1999, Cary, NC) interviews, the consumer health special nience. All persons enrolled in the study to determine adjusted estimates of effect ists were able to produce detailed meal had dined at the restaurant during April production diagrams, where critical con 20 through May 11, 2003. The exposure Environmental investigation trol points were identified and opportu period was chosen on the basis of the nities for contamination were noted. A index patient’s exposure date and the date Consumer health specialists from total of 12 food samples from the restau that the restaurant voluntarily closed We WDA were on site on May 8, 2003, a few rant (sliced roast beef, beef gravy, chicken identified case-patients and control sub hours after the cluster of illnesses was salad, raw ground beef, raw tomato, let

jects by use of the methods described pre identified by WDH. During multiple tuce garnish, commercially bagged lettuce, viously visits to the restaurant, consumer health two samples of mushrooms from cans that We calculated unadjusted and ad specialists thoroughly inspected the res- had been opened, one unopened can of justed Mantel-Haenszel odds ratios (OR) taurant and conducted a full assessment mushrooms, Cheddar cheese, and raw and 95% confidence intervals (95% CI) in of meal preparation, including raw food chicken) were tested. We also collected Epi-Info 2002 (Centers for Disease handling, cooking, hot- and cold-holding, 12 specimens from environmental surfaces Control and Prevention, Atlanta, GA). Vari and food storage. The consumer health throughout the restaurant kitchen and ables were considered statistically signifi specialists also interviewed food-handling restroom. All samples were sent to WPHL cant if the P-value was s 0.05. We con employees to establish typical food-han for testing

152) FOOD PROTECTION TRENDS | MARCH 2006 TABLE |. Unadjusted and adjusted odds ratio for selected food items associated with outbreak of Salmonella Heidelberg, Wyoming, April-June 2003

No. cases No. Food Item OR? 95% Cl P-value aOR? Jae Cl P-value exposed (%) controls exposed (%)

Canned mushrooms 8.89-79.60 <0.0001 6.43-66.32 < 0.0001 35 (70) 5 (8.1) Swiss cheese 4.33-32.62 <0.000! 2.49-27.10 0.0005 28 (56) 6 (9.7) Cheddar cheese 0.97-24.67 0.0379 6.5 0.89-46.80 0.0649 7 (14) 2 (3.2) Onion‘ 2.32-24.07 0.0002 1.1 0.22-5.96 0.8713 17 (34) 4 (6.5) Raw tomato‘ 1.27-18.99 0.0132 2.8 0.44—18.02 0.2717 10 (20) 3 (4.8) French fries 1.23-8.22 0.0148 ¥3 0.86—12.59 0.0835 16 (32) 8 (12.9) Lettuce on sandwich‘ 0.79-21.24 0.0744 2.6 0.28-24.50 0.3980 6 (12) 2 (3.2) Chopped steak‘ 4.1 0.79-21.24 0.0744 a3 0.41-26.27 0.2615 6 (12) 2 (3.2) Sliced roast beef 8.0 2.90-21.81 <0.0001 0.6 0.12—2.63 0.4687 23 (46) 6 (9.7) Hamburger‘ St 0.94—14.96 0.4950 id 0.17-9.77 0.8006 8 (16) 3 (4.8)

* Crude Cochran Mantel Haenszel odds ratios.

> Maximum likelihood estimates adjusted for canned mushrooms and Swiss cheese. ‘ Might be unstable estimates of effect due to low cell counts.

Laboratory investigation 17, 2003. Evaluation of the epidemic curve deluxe sandwich, the “Mushroom ‘N indicated a protracted outbreak with on Swiss” hamburger, and the chopped steak WPHL tested all food and environ set of illness peaking at May 10, 2003 (Fig entrée, which typically were served with mental specimens. Patient specimens were 1). Salmonella Heidelberg was isolated mushrooms. We did not identify any case first sent to the local hospital laboratory from all 39 case-patients with laboratory patients who had eaten at the restaurant for testing, and identified Sa/monella iso- confirmed illness. The typical incubation for breakfast only lates were then sent to WPHL for confir period ranged from 6 to 72 hours (me mation, serotyping, and PFGE. Isolates dian = 16 hours), with only two case-pa Case-control study from case-patients and from food samples tients reporting onset of signs and symp were cross-checked nationally with other toms outside this range at 6-7 days. III Fifty ill case-patients (76.9% of cases) isolates by using PulseNet (Centers for Dis ness was characterized by diarrhea (72%), and 62 well control subjects participated ease Control and Prevention, Atlanta, GA) nausea (62%), stomach cramps (62%), fe in the case-control study. Multiple food (53). In a cooperative agreement with the ver (57%), headache (54%), and vomit items were associated with statistical sig manager of the restaurant, 32 restaurant nificance in the univariate analysis (Table ing (35%). Thirty-nine case-patients (60%) employees were referred to the local hos 1). Mushrooms (OR = 26.6: . 95% = Cl = 8.89. responded that they sought medical care pital laboratory to submit stool samples 79.60) had the highest OR and were from their health-care providers. Twenty As a condition for reopening, the restau sumed by 70 of case-patients. Swiss seven of these patients ( 12% of all case rant was required to have all food-han cheese was also associated with illness patients) visited the emergency depart dling employees test negative for Salmo (OR 11.9: 95 | t.33—32.62). Othe ment, and 14 (22% of all case-patients) nella before returning to work. To be food items such as Cheddar cheese were hospitalized. Case-patients’ ages considered Sa/monella-free, a food-han French fries, sliced roast beef, onion, and ranged from 11 months to 88 years (me dler needed to have two negative stool raw tomato were also identified as sig dian = 41 years). Overall, 51% of case samples taken at least 24 hours apart nificant in the univariate analysis (Table patients were female. Most case-patients 1) RESULTS were residents of Wyoming; however, five Most foods that were significant in resided in other states and had dined at the univariate analysis typically were Descriptive epidemiology the restaurant during the period of inter served with the mushrooms as part of the est. Preliminary data analysis suggested restaurant's specialty sandwiches and We identified a total of 65 cases, certain lunch and dinner menu items were che ypped steak entrées. These food items which included 39 laboratory-confirmed commonly reported in food histories by were not statistically significant when cases and 26 probable cases with onset case-patients. These food items included mushrooms and Swiss cheese were con of symptoms during April 26 through May the French dip sandwich, the roast beet trolled for. Only mushrooms (OR = 20.6;

MARCH 2006 | FOOD PROTECTION FRENDS 153 FIGURE 2. Food-handling flow chart of canned mushrooms associated with an outbreak of Salmonella Heidelberg infection, Wyoming, April-June 2003

Sandwich with mushrooms Canned mushrooms is taken to the deli cart received at restaurant where it receives fresh from approved supplier. produce (lettuce, tomato, and onion), cheese, and condiments. The chopped steak entrée is taken to the Canned mushrooms are Mushrooms are placed on hot bar where beef gravy is placed in dry storage area meat for sandwiches (roast added. until ready for use. beef or hamburger) that is on the grill with tongs or bare hands. Mushrooms are not added to the chopped steak Line cooks stock cooks’ until the item is cooked and Plated food is taken to line with canned plated. customer . mushrooms by opening can at large can opener.

During lunch and dinner, Juice is drained from the the steel pan of mushrooms can of mushrooms and the are placed on grill or hung When mushrooms are low, mushrooms are placed in a over back edge of grill for another can of mushrooms is 6x6 steel pan. NOTE: The hot-holding. After dinner, added to the steel pan. The mushrooms may be patted the pans of mushroom are steel pan is only washed down into the pan with placed in the cooler and every 2-3 weeks. bare hands. maintained at 41 degrees for cold-storage.

95% CI = 6.43-66.32) and Swiss cheese onto food items such as sandwiches and tron consumption. Again, employees (OR = 8.2; 95% CI = 2.49-27.10) were sig hamburgers. We noted that certain food noted that food preparation utensils were nificant in the multivariate analyses (Table handlers used the same tongs for mul used for multiple purposes, and the use 1). Only eight case-patients consumed tiple purposes, and a foodhandler might of a kitchen utensil for raw products and neither mushrooms nor Swiss cheese have used a pair of tongs to handle raw then for cooked products was possible meat or poultry products and then have Environmental investigation used the same pair of tongs to place mush- Laboratory studies rooms on a sandwich. Furthermore, em Interviews with foodhandlers indi ployees described how newly opened Salmonella cultures from mushrooms cated the plausibility of cross-contamina cans of mushrooms were continuously from opened cans and lettuce garnish tion of mushrooms with other food items added to the top of the existing steel pan yielded Sa/monella Heidelberg colonies Restaurant employees described how cans of mushrooms every 3—4 days. This pan that were indistinguishable by PFGE from of mushrooms were opened and dumped of mushrooms typically was cleaned out the stool isolates of the 39 case-patients into a 6-in. by 6-in. stainless steel pan. and started anew only every 2-3 weeks. with laboratory-confirmed illness. Of the Often, the mushrooms were packed down Leftover mushrooms in the steel pan were 32 restaurant employees who submitted into the pan with bare hands. The Wyo covered with plastic wrap and placed in stool samples, seven were confirmed as ming Food Safety Rule states that these the refrigerator every evening when the having S. Heidelberg infection. We con- mushrooms, once opened and removed sidered six (all foodhandlers) to be case restaurant closed and were brought out from their cans, should be maintained at patients because they all had eaten at the in the early morning in preparation for 140°F (60°C) for hot-holding (37). Em restaurant during the exposure period and lunchtime. We suspected that the mush- ployee interviews revealed that the pan had gotten ill during the peak of illness. rooms had been continuously contami- was often placed over the back edge of One Salmonella-positive employee was nated in this way and that the moist, warm the grill and not directly on the grill; there asymptomatic and was never ill. This fore, it was possible that the pan was get environment was ideal for growth of Sal employee had also eaten at the restau ting insufficient heat. The location of the monella colonies. rant during the period of interest. All seven pan of mushrooms also provided the po Other opportunities for cross con employees with Sa/monella-positive iso tential for cross contamination through tamination were plentiful. Often sand- lates were required to submit two nega fluids and particulate matter from raw wiches and other items containing mush- tive stool samples before returning to meat or poultry products being grilled o1 rooms were transferred from the grill to a work. WPHL tested an unopened can of transferred over the grill (Fig. 2) deli cart where condiments, fresh produce, mushrooms from the same lot number as Bare hands or tongs were used to and cheese were added, and the sand- the other cans of mushrooms, and the transfer mushrooms from the steel pan wich was then sliced and plated for pa- result was negative for Salmonella. The

1584 FOOD PROTECTION TRENDS MARCH 2006 national PulseNet search did not reveal cleaned. These specimens were negative representative of all patrons of the any concurrent Salmonella serotype for Salmonella. Salmonella Heidelberg is restaurant. In certain instances, case Heidelberg outbreaks with similar PFGE less commonly associated with reptiles patient or control subject interviews were patterns. No national or regional outbreaks than other serotypes such as Salmonella conducted days to weeks after the pet associated with canned mushrooms were Marina, Typhimurium, and Enteritidis (27, son had patronized the restaurant. There identified at that time. 28). Evidence to suggest that the fore, this study is subject to recall bias, All 12 environmental samples were employee’s iguana had been the source which can result in a strengthened asso of the outbreak was scanty. Cross con- negative for Sa/monella. Our investigation ciation between illness and mushroom tamination from another food item in the team did not find evidence of widespread consumption kitchen (e.g., raw meat, poultry, or eggs) environmental contamination. The pro- Of the two samples of mushrooms to the mushrooms was the most likely tracted nature of the outbreak was most that tested positive for Salmonella Heidel cause of the outbreak. Previous studies likely caused by continuous recontami- berg, one sample had been recovered have demonstrated the feasibility of this from the kitchen’s waste bin. The restau nation of mushrooms at the restaurant type of environmental cross contamina with localized cross contamination with rant manager had had high suspicion of tion (15, 14). the mushrooms, and had thrown away the cheese and produce in the deli cart. Although the outbreak was pro leftover mushrooms from the steel pan The investigation did not yield any data tracted, the epidemic curve had a clearly before the consumer health specialists suggesting the initial source of the Sal defined peak of illness onset at May 10 visit. The second sample of mushrooms monella. This peak might be explained by the 2-3 was acquired from mushrooms that had week time period in which the steel con been newly opened and added to the steel tainer used to hold mushrooms was not DISCUSSION pan for hot-holding. The second sample cleaned. The daily use of mushrooms from did not contain enough material for labo We identified mushrooms as the the same steel pan refilled without daily ratory testing; therefore, remnants not likely vehicle for this outbreak of Sa/mo- cleaning might have functioned to allow used from the first sample were added to nella Heidelberg, although other food proliferation of the Salmonella colonies the second sample. Both samples tested items might have been contaminated also. over time by decreasing the amount of positive for Salmonella Heidelberg. Al We identified 65 total case-patients. A mushrooms in the pan, slowly incubat though contamination with Sa/monella laboratory sample of these mushrooms ing them on the back of the grill, and not might have occurred in the waste recep tested positive for Sa/monella Heidelberg replenishing them with fresh mushrooms tacle, the mushrooms were discarded and and was indistinguishable from the iso- for several days. Pasteurized Swiss cheese collected on the same morning. The mush lates of stool from case-patients. The was also implicated in the statistical analy rooms collec ted were easily accessible for mushrooms were most likely contami ses, and lettuce garnish was implicated collection because the waste receptacle nated through unsafe food-handling prac by laboratory data. Both items were stored had been emptied the previous evening tices at the restaurant, not during produc for use in the kitchen’s deli cart. Although and ¢ ypportunity for mixing « f waste con tion. The public does not usually consider either of these items might have been re tents was slight. The isolates from these canned goods to be high-risk foods and sponsible for introducing Sa/monella into mushroom samples were indistinguish might not realize that multiple opportu the restaurant, we suspect that both be able from isolates of all 39 case-patients nities exist for canned goods to become came contaminated through impropet with laboratory-confirmed illness, and contaminated after being opened. This food-handling when employees used con they were also indistinguishable from the outbreak demonstrates the potential for taminated tongs or bare hands to dress Salmonella isolated from lettuce garnish even hermetically sealed, low-risk food the sandwiches. that was sampled from the deli cart, dem products to be contaminated after being This outbreak investigation has mul onstrating that the mushrooms had been opened if improperly handled. tiple limitations. Cases were primarily contaminated before they had been Our discovery of restaurant employ identified through Wyoming's Reportable placed in the waste bin. Laboratory test ees with laboratory-confirmed illness and Disease Surveillance System or through ing of the Swiss cheese would have pro the protracted nature of the outbreak ini contact with the restaurant manager. Park vided useful information for the investi tially indicated that foodhandlers were County, Wyoming is a popular tourist gation; however, the Swiss cheese was not directly responsible for the introduction destination during the summer months tested for Salmonella because it was not of Salmonella to the restaurant. However, because it is adjacent to Yellowstone Na implicated until after the on-site investi upon further investigation, we identified tional Park and offers the closest dining gation had ceased and the statistical analy six of seven Sa/monella-positive employ and lodging venues to the majority of the ses were completed ees to be case-patients who had experi park. Tourists often patronize the restau The laboratory results of the envi enced gastroenteritis during the peak of rant, and unidentified case-patients may ronmental samples might inaccurately the outbreak. The onset date of the first have become ill after returning to theit depict the true level of surface contami employee to become ill was May 6, 2003, home state. Our case finding strategies nation at the restaurant at the time of the which is 10 days after the onset date of may not have identified those case outbreak because the samples were taken the first patron case-patient. All employ- patients who resided in other towns ot after the outbreak had been identified, the ees with Sa/monella-positive isolates had other states, those who did not seek medi restaurant had been closed, and the eaten meals during April 26 through May cal attention, or those who were not well kitchen had been thoroughly cleaned 11. One of these employees had not ex acquainted with the restaurant manager multiple times. Widespread environmen perienced gastroenteritis, but she had little Selection bias might be a problem because tal cross contamination might have been opportunity to handle food because she of the choice of case-patients and control more evident had the environmental Was not part of the kitchen staff. One food subjects, both of whom were chosen by handling employee had owned a pet convenience. Certain control subjects samples been taken in a more timely iguana, which had recently died. We took were relatives or associates of case manner. However, few other food items laboratory specimens from the iguana’s patients who had attended the same meals were implicated in our analyses, which cage and habitat, which had not yet been at the restaurant and might not have been indicates that Contamination was most

MARCH 2006 | FOOD PROTECTION TRENDS 155 likely limited to the pan of mushrooms REFERENCES monella infections associated with on the grill and possibly the deli cart area. eating Roma tomatoes—United Allos, B. M.,M.R. Moore, P. M. Grif- Lastly, we did not identify the primary States and Canada, 2004. MMWR fin,and R.V.Tauxe. 2004. Surveillance source of the outbreak. Identification of Morb. Mortal. Wkly. Rep. 54(13): for sporadic foodborne disease in the source of the organism might have 325-328. the 21st century:The FoodNet per- aided in the development of future pre Checkland, P. 1999. Systems think- spective. Clin. Infect. Dis. 38(Suppl vention strategies. However, the multi- ing, systems practice. John Wiley & 3):S1 15-120. disciplinary approach was successful in Sons, West Sussex, England. Anderson,A. D.,A. G. Heryford, J. P. that multiple state agencies implemented Collins, J. E. 1997. Impact of chang- Sarisky, C. Higgins, S.S. 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Wkly. troenteritis should be required to stay the principal risk factor for sporadic Rep. 51 (46):1044—-1047. home from work for 72 hours after their Salmonella serotype Heidelberg in- Centers for Disease Control and symptoms cease. Currently, Wyoming does fections: A case-control study in Prevention. 2004. Preliminary not mandate food safety training courses FoodNet sites. Clin. Infect. Dis. FoodNet data and the incidence of for restaurant staff. Future prevention ef 38(Suppl! 3):S237—243. infection with pathogens transmit- forts could entail mandatory food safety Irwin, K., J. Ballard, J. Grendon, and ted commonly through food— training courses for all restaurant J. Kobayashi. 19 Infections Program Selected sites, United States, 2003. foodhandlers. Foodborne illness can be FoodNet Working Group. March MMWR Morb. Mortal. Wkly. Rep. prevented if basic food safety policies are 2002. Eating in restaurants: A risk 53(16):338-343. correctly executed factor for foodborne illness? 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186 FOOD PROTECTION TRENDS MARCH 2006 ing Infections Program FoodNet 24. MacDougall, L.,M. Fyfe, L.Mcintyre, J.D. Cassady, et al.2003.Waterborne Working Group. 2004. Limitations A. Paccagnella, K. Cordner,A. Kerr, outbreak of gastroenteritis associ- to successful investigation and re- and J.Aramini. 2004. Frozen chicken ated with a Norovirus. Appl. porting of foodborne outbreaks:An nuggets and strips—a newly identi- Environ. Microbiol. 69(9):5263-— analysis of foodborne disease out- fied risk factor for Salmonella 5268. breaks in FoodNet catchment ar- Heidelberg infection in British Co- . Schroeder, C.M.,A.L. Naugle,W. D. eas, 1998-1999. Clin. Infect. Dis. lumbia, Canada. J]. Food Prot. Schlosser, A.T. Hogue, F.J.Angulo, J. 38(Suppl 3):S297—302. 67(6):1 111-1115. S.Rose, E.D. Ebel, W.T. Disney, K. G. Holt, and D. P. Goldman. 2005. Esti- . Jones, T., D. Vugia, C. Selman, . Mahon, B. E., A. Ponka, W. N. Hall, K. Komatsu, S. E. Dietrich, mate of illness for Salmonella En- F. Angulo, and the Emerging Infec- A. Siitonen, G. Cage, P. S. Hayes, teritidis in eggs, United States, 2000. tions Program FoodNet Working M. Lambert-Fair, N. H. Bean, P. M. Emerg. Infect. Dis. | 1(1):1 13-115. Group. March 2002. Eating in res- Griffin, and L. Slutsker. 1997. An . Stam, F, T. E. H. Romkens, T. A. M. taurants:A risk factor for foodborne Hekker, and Y. M. Smulders. 2003. international outbreak of Salmonella illness? Findings from FoodNet to Turtle-associated human salmonel- infections caused by alfalfa sprouts be exploresd by EHS-Net. Interna- losis. Clin. Infect. Dis. 37:167—169. grown from contaminated seeds. tional Conference on Emerging In- . Swaminathan, B., T. J. Barrett, S. B. J. Infect. Dis. 175:876-882. fectious Diseases,Atlanta, Georgia. Hunter, R. V. Tauxe, and the CDC . Mead, P.S., L. Slutsker, V. Dietz, L. F. . Kennedy, M., R. Villar, D. J. Vugia, PulseNet Task Force. 2001. McCaig, J. S. Bresee, C. Shapiro, P. T. Rabtasky-Her, M. M. Farley, PulseNet:The molecular subtyping M.Griffin, and R.V. Tauxe. 1999. M. Pass, K. Smith, P. Smith, P. R. network for foodborne bacterial Food-related illness and death in the Cieslak, B. Imhoff, and P. M. Griffin disease surveillance, United States. United States. Emerg. Infect. Dis. for the Emerging Infections Pro- Emerg. Infect. Dis. 7(3):382-389. 5(5):607—625. gram FoodNet Working Group. . US Department of Agriculture . Mermin, J., L. Hutwagner, D. Vugia, (USDA). 1996. Pathogen reduction, 2004. Hospitalizations and deaths S. Shallow, P. Daily, J. Bender, hazard analysis and critical control due to Salmonella infections, Food- J. Koehler, R. Marcus, and F. J.Angulo point (HACCP) sytems; final rule. Net, 1996-1999. Clin. Infect. Dis. 38 for the Emerging Infections Pro- USDA, Washington, D. C. (Suppl 3): $142—148. gram FoodNet Working Group. . Willis, C.,T. Wilson,M. Greenwood, . Kimura, A. C.,V. Reddy, R. Marcus, 2004. Reptiles, amphibians, and and L.Ward. 2002. Pet reptiles as- P. R. Cieslak, J. C. Mohle-Boetani, human Salmonella infection: A popu- sociated with a case of salmonello- H. D. Kassenborg, S. D. Selger, lation-based, case-control study. sis in an infant were carrying mul- F. P. Hardnett, T. Barrett, and D. L. Clin. Infect. Dis. 38(Supp! 3):S253-— tiple strains of Salmonella. (letter to Swerdlow for the Emerging Infec- 261. the editor). J. Clin. Microbiol. tions Program FoodNet Working . Olsen, S.J.,R. Bishop, FW. Brenner, 40(12):4802-4803. Groups. 2004. Chicken consump- T. H. Roels, N. Bean, R.V. Tauxe, and . Winthrop, K.L.,M.S. Palumbo, J.A. tion is a newly identified risk factor L. Slutsker. 2001.The changning epi- Farrar,}.C. Mohle-Boetani, S.Abbott, for sporadic Salmonella enterica se- demiology of Salmonella: Trends in M. E. Beatty, G. Inami, and S. B. rotype Enteritidis infections in the serotypes isolated from human Werner. 2003. Alfalfa sprouts and United States:A case-control study in the United States, 1987-1997. Salmonella Kottbus infection: A in FoodNet sites. Clin. Infect. Dis. J. Infect. Dis. 183:753-761. multistate outbreak following inad- 38(Suppl 3):S244—252. . O’Mahony,M.,H. Barnes, R. Stanwell- equate seed disinfection with heat . Layton, M., S. Calliste, T. Gomez, Smith, T. Dickens, and A. Jephcott. and chlorine.}.Food Prot. 66(1):13- C. Patton, and S. Brooks. 1997.A 1990. An outbreak of Salmonella 17. mixed foodborne outbreak with Heidelberg infection associated . Wyoming Department of Agricul- Salmonella Heidelberg and Campylo- with a long incubation period. ture, Consumer Health Services. bacter jejuni in a nursing home. J. Public Health Med. 12:19-21. 2002. Wyoming Food Safety Rule. Infect. Control Hosp. Epidemiol. 30. Parshionikar, S. U., S.William-True, Wyoming Department of Agricul- 18:115-121. G. S. Fout, D. E. Robbins, S.A. Seys, ture, Cheyenne, Wyoming.

MARCH 2006 | FOOD PROTECTION TRENDS 157 Food Protection Trends, Vol. 26, No. 3, Pages 158-164 International Association for Copyright® 2006, International Association for Food Protection Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, |A 50322-2864

New York State Cottage Cheese Shelf-life Charact- eristics: A Sixteen-year Perspective

STEVEN C. MURPHY, NANCY R. CAREY, BARBARA H. HAMMOND, and KATHRYN J. BOOR* Department of Food Science, Cornell University, 413 Stocking Hall, Ithaca, NY 14853, USA

SUMMARY INTRODUCTION Cottage cheese is defined in the US By multiple criteria, the quality of cottage cheese products as a “soft uncured cheese prepared by manufactured in New York State has improved measurably between mixing cottage cheese dry curd with a 1988 and 2004. From 1999 to 2004, the average sell-by date on creaming mixture” (21CFR 133.128) (4). cottage cheese products collected in New York State was 46.9 days Cottage cheese dry curd (21 CFR 133.129) post-packaging, in contrast to an average 28.0 day sell-by date on (4) is manufactured by the acid coagula tion of pasteurized skim milk, typically similar products from 1988 to 1992. At 28 days of storage at 6.1°C, through starter culture activity, although gram-negative bacteria were detected in 2.0% of cottage cheese the milk may be directly acidified. The samples collected from 1999 to 2004 (n=179),as compared to 29.4% creaming mixture, or cottage cheese of samples collected from 1988 to 1992 (n=80). While 5.0% of the “dressing,” is traditionally made from samples analyzed from 1999 to 2004 were determined to be cream, milk and salt (77), but many mod “unacceptable” by sensory analyses at 28 days post-processing, fully ern manufacturers supplement the solids content by addition of dairy ingredients 35.0% of samples tested from 1988 to 1992 were “unacceptable” at (e.g., nonfat milk, whey, whey protein 28 days. Factors contributing to the improvements measured in New concentrate) and include additional func York State cottage cheese product characteristics, including adoption tional ingredients for stabilization (e.g., of carbon dioxide addition to cottage cheese dressing prior to guar gum, carrageenan, locust bean gum) blending, are discussed. or preservation (e.g., pr tassium sorbate, Microgard" ). Cottage cheese is considered a fresh product with a limited shelf life (77). Shelf life limitations typically result from the growth of psychrotrophic yeasts, molds or gram-negative bacteria (6, 10, 13, 18, 21). Product spoilage may be evident as visible surface growth (e.g., slimy or ge latinous curd, discoloration, mold myce lia) and/or the development of off-flavors (e.g., bitter, unclean, fermented, musty, yeasty). Gram-negative bacteria, including psychrotrophic pseudomonads and A peer-reviewed article coliform bacteria, associated with cottage

“Author for correspondence: Voice: 607.255.3111; Fax: 607.255.7619 ene ees ae Seer St ee treatments used for cottage cheese pro- E-mail: [email protected]

168 FOOD PROTECTION TRENDS | MARCH 2006 TABLE |. Cottage cheese manufactured in the US in 2003?

Cottage Cheese Millions of Pounds Cottage Cheese Manufactured in: Product NY CA IL OH IA Other US Total

4% fat 63.1 31.3 37.2 21.0 18.5 208.7 385.2

Low fat Ts 65.4 22.3 31.0 17.7 130.9 380.0

Total 155.6 96.7 66.5 52.0 36.2 339.6 765.2

*Adapted from Dairy Facts 2004, International Dairy Foods Association

duction such as milk and cream dressing samples. The addition of 350 to 450 ppm an overview of potential sources of mi pasteurization and curd cooking proce CO, in the blended cheese, which was crobial contamination and recommended

dures when sufficient temperatures are undetectable by sensory evaluation, measures for its reduction. The concept achieved (2, 9, 10, 21). Yeast and molds doubled the time required for of cottage cheese shelf-life extension are likely inactivated or substantially re psychrotrophic gram-negative bacteria to through CO, addition to the cream dress duced by the heating processes, although reach 10° CFU/g, compared with control ing was also introduced specific information on the heat stability samples without CO, (78). Moir et al. (23) Following the 1991 meeting, plants of these types of organisms in cottage also reported that dispersing CO, through involved in the Cornell study implemented cheese is lacking. Although less frequently out cottage cheese reduced the growth or enhanced measures to improve pro associated with cottage cheese spoilage, rate of pseudomonads and was superior cessing procedures and reduce microbial gram-positive organisms, including lactic to package head-space flushing. They contamination in order to improve cot acid bacteria, may be associated with found CO, to be most effective when ini- tage cheese quality and shelf life product defects such as excessive acidity, tial bacterial contamination levels were Throughout the 1990s, all five plants also bitterness and, in some cases, gas pro- low, emphasizing the need for effective adopted CO, addition to cream dressing duction. sanitation measures. Although modifica as a means of extending product shelf To manufacture high quality prod tions in the package filling process are lives. In this study, shelf-life characteris ucts with extended shelf lives, it is essen not required when adding CO, to the tics of cottage cheese samples collected tial to start with high quality ingredients cream dressing, high-barrier packaging from the five New York State plants from and to design and implement sanitation, and top sealing of the carton help ensure 1988 to 1992 are compared with those of manufacturing and handling practices to retention of CO, within the product (3). samples collected from 1999 to 2004, pro prevent post-processing contamination. In the United States, New York State viding a perspective of product quality Additional means of extending cottage (NYS) has been the leading manufacturer spanning lO years. Factors contributing cheese shelf life that have been investi of cottage cheese for many years, pro to improved NYS cottage cheese product gated and used in the industry include ducing over 155 million Ibs in 2003 (5) quality and shelf life extension are pre

preservatives such as potassium s« wrbate Other states with significant cottage sented (13, 24, 26) and microbial-based inhibi cheese output include California, [linois, tors such as fermentation derived anti- Ohio and lowa (Table 1). Domestic de MATERIALS AND METHODS microbials (7, 25, 26) or active cultures mand for United States cottage cheese (22). Modified atmosphere packaging by products declined in the 1980s, falling Sample collection, handling gas flushing of package headspace (e.g., from 4.5 Ibs per capita in 1980 to 3.4 lbs and storage CO,) has also been investigated (76, 19, in 1990 (5). Following this decline in de 23), although this generally requires sig mand, the quantity of cottage cheese Samples of cottage cheese in con nificant modifications of packaging equip- manufactured in NYS also decreased, sumer packages (12 0z., 16 0z. or 24 02.) ment and procedures to provide sufficient reaching a low of 127.4 million Ibs in 1993, were collected from each of five plants in headspace gas concentrations. As an al in contrast to 156.8 million Ibs manufac- New York State and transported to the ternative to headspace flushing, Chen and tured in 1986 (7, 15). laboratory at < 4.4 C. Sufficient numbers Hotchkiss (8) developed a simplified pro- Alarmed by this trend of reduced of each product lot were collected to ana cedure for adding CO, directly to cottage cottage cheese manufacture and sales, lyze one package initially between 2 and cheese dressing prior to blending with Richard Ledford of Cornell University 5 days post-packaging (initial day” test curd. Carbon dioxide was added through initiated a study in 1988 to evaluate the ing) and two packages on each subse a sparging unit in a product transfer pipe, microbiological and sensory qualities of quent shelf-life test day. All pac kage Ss were allowing the gas to dissolve in the dress- cottage cheese in New York State. Five stored at 6.1 ¢ Samples collected from ing and thereby disperse throughout the major plants that produced conventional, 1988 to 1992, manufactured prior to the product. Microbial growth and subsequent cold-packed cottage cheese agreed to use of CO, as a shelf-life extender (pre spoilage of cottage cheese inoculated with participate in the study. In 1991, shelf life CO,.”), were tested for microbiological and psychrotrophic pseudomonads was sub results from cottage cheese collected from sensory characteristics initially and after stantially reduced in samples with dis the five plants were summarized and pre 14 and 28 days (+1 day) of storage solved CO,, compared with untreated sented to the study participants, along with Samples collected from 1999 to 2004,

MARCH 2006 | FOOD PROTECTION TRENDS 159 TABLE 2. Numbers of cottage cheese products analyzed and average “‘sell-by’”’ days and ranges for each sampling period

Sampling Number of Samples Tested* “Sell-By” Average & Range? Periods Total 4% LF NF Average Minimum Maximum 1988-1992 80 40 30 10 28.0 24 40 1999-2004 179 59 60 60 46.9 32 67

*Numbers represent individual products collected. Product types tested included 4% minimum milk fat (4%), lowfat (LF) and nonfat (NF). “Sell-by” reflects the number of days from processing to the date stamped on the product package. ‘Sampling periods represent the calendar years when samples were collected.

TABLE 3. Percent of cottage cheese samples with detectable a coliform bacteria (> | CFU/g) at initial, 14, 28,42 and 56 days for each sampling period?

Sampling % Samples with Coliform Counts > | CFU/g (No. of Samples Tested) Period Initial Day Day 14 Day 28 Day 42 Day 56

1988-1992 10.0 (80) 6.2 (160) 5.6 (160) NT? NT 1999-2004 2.3 (173) 1.4 (350) 1.7 (356) 1.1 (356) 0.3 (354)

‘Initial testing performed 2—5 days after processing on a single package. Cottage cheese samples were subsequently stored at 6.1°C and previously unopened replicate packages were tested at 14, 28,42 and 56 days post processing. Percentages were calculated based on total packages tested. *Samples collected from 1988-1992 were not tested beyond 28 days (NT).

manufactured after implementation of a sterile spoon for two minutes, after analyzed on each subsequent test day to CO, technology (“post-CO,”), were tested which 11 g were weighed into a sterile improve chances of detecting random initially and after 14, 28, 42 and 56 days stomacher bag. To the 11 g, 99 ml of ster- contamination (i.e., non-uniform growth (+3 days) of storage. The participating ile 2% sodium citrate was added and the of spoilage organisms across multiple plants represented five of the six major sample was blended (stomached) for two packages from the same lot), only one of cottage cheese manufacturers in New York minutes. Further dilutions were made with the duplicates, selected at random, was State; one major manufacturer of hot-pack sterile phosphate buffer, as needed. used for sensory analysis. Carbon diox- cottage cheese that does not utilize CO Sensory evaluation was performed ide levels were not measured in any of following the guidelines of the American technology was not included in the study the products tested. Dairy Science Association as described by Shelf-life evaluations Bodyfelt et al. (6). Acceptability scores were determined by averaging individual RESULTS AND DISCUSSION For each test day, all samples were scores of 4 to 8 trained panelists. Although evaluated for Standard Plate Count (SPC) the same panelists evaluated each given Sample summary and the presence of coliform bacteria, set of samples over its shelf life, person gram-negative bacteria (crystal violet nel serving as panelists did change over Phe total numbers and types of cot tetrazolium chloride method, incubated the 16-year sampling period. Cottage tage cheese samples tested during each 5 days at 21°C), and yeasts and molds cheese samples were scored on a scale sampling period are listed in Table 2. A (antibiotic plate count method, incubated of 1 to 10, with scores > 8.0 considered total of 80 samples were tested from the 5 days at 21 C) (20). Presumptive coliform “good” and scores < 6.0 considered “un- five plants pre-CO, (1988 to 1992) whereas colonies on violet red bile agar were con acceptable.” From well-mixed packages, 179 samples were collected from the same firmed using brilliant green bile broth. approximately 30 to 40 g of cheese were five plants from 1999 to 2004, after they Only confirmed coliform counts were re distributed to each panelist in covered adopted CO, technology. The average sell ported. All packages were sanitized with cups. One package of cottage cheese was by dates or days in code for the pre- and 70% ethanol prior to opening. Cottage evaluated on the initial test day. Although post-CO, samples were 28.0 days and 46.9 cheese samples were stirred manually with duplicate packages were microbiologically days, respectively.

160 FOOD PROTECTION TRENDS | MARCH 2006 TABLE 4. Percent of cottage cheese samples with gram-negative bacteria counts (GN) > 10 CFU/g or > 1,000,000 CFU/g at initial, 14, 28,42 and 56 days for each sampling period?

Sampling % Samples with GN > Indicated (No. of Samples Tested) Period Initial Day Day 14 Day 28 Day 42

GN > 10 CFU per g 1988-1992 12.5 (80) 20.6 (160) 29.4 (160) NT® 1999-2004 1.7 (173) I.1 (350) 2.0 (356) 0.6 (356) GN > 1,000,000 CFU per g 1988-1992 0.0 (80) 6.2 (160) 11.2 (160) NT? NT 1999-2004 0.0 (173) 0.0 (350) 0.3 (356) 0.0 (356) 0.0 (354)

‘Initial testing performed 2-5 days after processing on a single package. Cottage cheese samples were subsequently stored at 6.1°C and previously unopened replicate packages were tested at 14,28, 42 and 56 days post processing. Percentages were calculated based on total packages tested. ’Samples collected from 1988-1992 were not tested beyond 28 days (NT).

TABLE 5. Percent of cottage cheese samples with yeast and mold counts (Y & M) > 10 CFU/g or > 10,000 CFU/g at initial, 14, 28, 42 and 56 days for each sampling period?

Sampling % Samples with Y & M > Indicated (No. of Samples Tested) Period Initial Day Day 14 Day 28 Day 42 Y &M > 10 CFU/g

1988-1992 3.8 (80) 27.5 (160) 48.1 (160) NT? NT 1999-2004 2.3 (173) 7.7 (350) 12.7 (355) 17.4 (356) 21.8 (354) Y & M > 10,000 CFU/g

1988-1992 0.0 (80) 5.0 (160) 18.1 (160) NT° NT 1999-2004 0.0 (173) 0.6 (350) 3.4 (355) 4.8 (356) 7.6 (354)

‘Initial testing performed 2-5 days after processing on a single package. Cottage cheese samples were subsequently stored at 6.1°C and previously unopened replicate packages were tested at 14, 28,42 and 56 days post processing. Percentages were calculated based on total packages tested. *Samples collected from 1988-1992 were not tested beyond 28 days (NT).

Shelf-life evaluation played in Tables 3-6. Coliforms were de clined in numbers during refrigerated stor tected in 10.0% of the samples tested on age in the products tested. The data fur Cottage cheese contamination with initial day in the pre-CO, period compared ther suggest that coliform contamination, potential spoilage organisms (i.e. yeasts, to 2.3% of the pc sst-CO samples. (Table or the ability of coliforms to persist in these molds, gram-negative bacteria) is gener- 3). Goel et al. (12) had reported previ- products, or both, was reduced in the

ally associated with handling steps after ously that some coliform strains decline post CO period as compared to the pre the heat processes. Potential sources of in numbers in cottage cheese during re CO period contaminants include inadequately treated frigerated storage while other strains can The percentages of cottage cheese curd wash water, soiled food contact sur- increase to high numbers. In the present samples with detectable (> 10 CFU/g) and faces and utensils, personnel and airborne study, the percent of coliform-positive high (> 1,000,000 CFU/g) levels of gram contaminants (2, 2/). The results of the samples decreased over shelf life during negative bacteria are shown in Table 4 microbial analyses from the pre-CO, and both periods, suggesting that coliforms did Gram-negative bacteria were significant the post-CO, sampling periods are dis- not reproduce and, in some cases, de- contaminants in the pre-CO, period; they

MARCH 2006 | FOOD PROTECTION TRENDS 161 TABLE 6. Log average SPC values and % of cottage cheese samples with SPC > 1,000,000 CFU/g at initial, 14, 28,42 and 56 days for each sampling period’

Sampling SPC Characteristics of Samples (No. of Samples Tested): Period Initial Day 14 Day 28 Day 42 Day 56

Log average SPC of samples tested 1988-1992 3.72 (80) 4.61 (160) 5.49 (160) NT? NT 1999-2004 4.26 (172) 4.77 (348) 5.67 (353) 6.03 (352) 6.23 (353)

% samples with SPC > 1,000,000 1988-1992 3.8 (80) 18.8 (160) 44.4 (160) NT? NT 1999-2004 14.5 (172) 20.4 (348) 44.2 (353) 53.7 (352) 58.9 (353)

‘Initial testing performed 2—5 days after processing on a single package. Cottage cheese samples were subsequently stored at 6.1°C and previously unopened replicate packages were tested at 14, 28,42 and 56 days post processing. Percentages were calculated based on total packages tested. ’Samples collected from 1988-1992 were not tested beyond 28 days.

were detected in 12.5% of samples on given product. While yeasts or molds still teria colony morphology on SPC plates; initial testing and in 29.4% of the samples appeared as potential spoilage organisms characterization of gram-positive, catalase at 28 days of storage. High levels of gram in products tested from the five partici- negative cocci from some plates; and ob negative bacteria were found in 6.2% and pating plants, the fraction of contaminated served decreases in pH associated with 11.2% of the pre-CO, samples at 14 and products was much lower in the post increases in SPC values), it was consid 28 days, respectively, indicating that these CO, period than in to the pre-CO, pe ered likely that the predominant SPC mi products were at or approaching the point riod croflora in both pre- and post-CO, samples at which defects could become evident No standards have been established often consisted of lactic acid bacteria. For all post-CO, test days, gram-negative for total bacteria counts in cottage cheese. Whether these were surviving starter cul bacteria were found in < 2% of the test rhe presence of high numbers of bacte ture organisms or non-starter contaminants samples. Detection varied over subse ria may reflect starter culture organisms was not determined. Although lactic acid quent test days, suggesting occasional, that survive sub-lethal curd cook tempera bacteria are not generally associated with random-package contamination within a tures (9, 77) and/or their subsequent cottage cheese spoilage, some samples with high SPC values had reduced pH sample lot. Only one post-CO, package, growth, post-heat addition of active cul- values and pronounced acid, or in on day 28, had a count > 1,000,000 CFI tures (22), or the growth of gram-nega some cases bitter, flavors (data not g. Based on results obtained, the poten tive bacteria or other contaminants. Non shown). Average initial pH for post-CO tial for gram-negative bacterial spoilage starter lactic acid bacteria and other gram samples was 5.05, while 15.8% of the in products manufactured in the partici positive Organisms also may be present packages tested at 56 days had pH values in cottage cheese. On initial testing, the pating plants appears to have been vastly below 4.70, with the pH of some samples average log SPC was lower and a smaller reduced between 1988 and 2004 decreasing by as much as 0.70 pH units. Table 5 provides a summary of the fraction of samples with SPC values > Table 7 displays the average flavor percent samples in which yeast and/or 1,000,000 CFU/g were observed in the scores and percent of samples considered mold were detected and in which counts pre-CO, period than in the post-CO, pe unacceptable (scores 6.0). Average were 10,000 CFU/g, indicating a sub riod (Table 6). In both test periods, the scores were higher and the percentages stantial level of contamination and growth values of these parameters increased dra of product failures were considerably less of these organisms. With the exception matically during storage, indicating initially and at 14 and 28 days in the post of initial-day testing, the incidence of de psychrotrophic growth. Gram-negative CO, period compared to the pre-CO, sam tection and the percent samples with sub bacteria were at least partly responsible pling. In the post-CO, period, the aver stantial counts were considerably higher for the high SPC values in the pre-CO age flavor score was still acceptable, and in the pre-CO, period than in the post day 14 and day 28 samples, with counts only 20.7% of the samples had failed at CO, period. In the post-CO, period, the 1.000.000 CFI g in 6.2% ) and 11.2% of 56 days of storage. Based on product ac- day-50 yeast and mold levels were still the samples, respectively (Table 4). ceptability as determined by trained pan far below the pre-CO, day-28 results. De In the absence of evidence of gram elists, these results indicate that the over tection often appeared to represent ox negative bacterial contamination and all shelf-life potential ol cottage cheese casional, random package contamination, growth, other bacterial groups were re manufactured by the plants involved in as these organisms were not detected in sponsible for increased SPC values. Based this study had improved from 1988 to all subsequent test-day packages of a on the evidence (typical lactic acid bac- 2004.

162 FOOD PROTECTION TRENDS MARCH 2006 TABLE 7. Average flavor scores and percent of samples with unacceptable flavor scores (OSA ECM itt ee Ms ee Pe alee Mer eM (ole rColaier lanl) atm ol la lele

Sampling Flavor Score Characteristics for Samples (No. of Samples Tested): Period Initial Day Day 14 Day 28 Day 42 Day 56 Average Flavor Scores 1988-1992 7.3 (80) 6.9 (80) 6.0 (80) NT? 1999-2004 8.2 (173) 8.1 (179) 7.7 (179) 7.1 (179) % of Samples Tested with Flavor Scores < 6.0

1988-1992 6.2 (80) 8.8 (80) 35.0 (80) NT° NT 1999-2004 0.0 (173) 0.0 (179) 5.0 (179) 10.6 (179) 20.7 (179)

‘Initial testing performed 2-5 days after processing on a single package. Cottage cheese samples were subsequently stored at 6.1°C and previously unopened packages were tested at 14, 28,42 and 56 days post processing.

*Samples collected from 1988-1992 were not tested beyond 28 days.

SUMMARY 15). Improving the quality and extending and taste buds of numerous others over the shelf life of dairy products will allow the years is very much appreciated The shelf-life characteristics of con manufacturers to distribute products over ventionally packaged cottage cheese pro- broader geographic regions while ensut ducts manufactured by the five plants ing greater Customer satisfaction. Ina 1959 REFERENCES included in this report improved measur- Cottage Cheese Symposium at the 54th 1. Al-Zoreky, N.,J.W.Ayres and W. E. ably over the 16-year span of this study, Annual Meeting of the American Dairy Sandine. 1991. Antimicrobial activ- The incidence of contamination and Science Association (2), Neil Angevine, ity of Microgard™ against food spoil- growth of spoilage microorganisms had addressing distribution and quality con age and pathogenic microorganisms. been dramatically reduced, and approxi cerns of the industry, stated “We must be J. Dairy Sci. 74:758-763. mately 80% of the post-CO, samples were prepared to produce a dry or creamed Angevine, N.C. 1959. Keeping qual- acceptable by sensory analysis at 56 days, cottage cheese that will retain a fresh, ity of cottage cheese. J. Dairy Sci. as Opposed to only 65% at just 28 days clean, mild acid flavor for 7 to 14 days.” 42:2015-2020. for pre-CO, samples. In response, aver The cottage cheese industry has come a Anonymous. 1998. Extending shelf age sell-by dates of tested samples long way. life of dairy foods. Dairy Manage- increased from 28.0 days (1988 to 1992) ment Inc. Available at: http:// to 46.9 days (1999 to 2004). The use of ACKNOWLEDGMENTS www.extraordinarydairy.com/ CO, has undoubtedly contributed to the archive/innov_001_apr_98.pdf.(Ac- product quality improvement and shelf This work, which was made possible cessed on May 4, 2005). life extension observed in this study, through the support of the New York State Anonymous. 2004. Code of Federal especially to the reduced growth of gram- Milk Promotion Advisory Board, dairy Regulations, Title 21, vol.2,Food and negative bacteria. Improvements in pro farmers dedicated to the pre duction, Drugs. U.S. Government Printing cessing plant equipment and procedures manufacture and distribution of quality Office via GPO Access.Available at: designed to minimize post-processing dairy products, was initiated by Professor http://www.access.gpo.gov/cgi- contamination and the application of other Emeritus Richard A. Ledford. The authors shelf-life extension technologies also thank Professors Joseph Hotchkiss and bin/cfrassemble.cgi?title= 200421. contributed to product quality and in David Barbano of Cornell University for (Accessed on May 4, 2005). creased shelf lives. The plants involved their critical review of the manuscript; Anonymous. 2004. Dairy Facts, in the study have extensive plant quality David Bandler, David Brown, Kathy 2004 ed. International Dairy Foods

assurance programs Chapman, Shirley Kozlowski, Lynn Association. Washington, D.C. Although the quantity of cottage Whited and Pat Wood for their support, Bodyfelt, F. W., J. Tobias and G. M. cheese manufactured in New York State advice and technical assistance; and the Trout. 1988.The sensory evaluation had fallen to a low in 1993, production participating dairy plants for their interest of dairy products. Van Nostrand has increased steadily since then (5, 7/4, and cooperation. The technical assistance Reinhold, NY.

MARCH 2006 | FOOD PROTECTION TRENDS — 163 . Bruce, N.E., R. E. Odell, K.A. Kelly . Johnston, E., M. Miran, B. Black, direct-set cottage cheese quality. and L.A.Muscatello. 1991.New York L. Webster and E. Gallagher. 2001. J. Food Sci. 59:1305—1308, 1327. State Dairy Statistics 1990 Annual New York State Dairy Statistics . Marshall, R.T. (ed.). 1993. Standard Summary. State of New York, 2000 Annual Summary. State of methods for the examination of dairy products. | 6th ed. American Department of Agriculture and New York, Department of Agricul- Public Health Association, Washing- Markets, Division of Dairy Industry ture and Markets, Division of Dairy ton, D.C. Services. Albany, NY. Industry Services and Producer . Marth, E. H. 1970. Spoilage of cot- . Chen, J. H., and J.H. Hotchkiss. 1991. Security. Albany, NY. tage cheese by psychrotrophic mi- Effect of dissolved carbon dioxide . Johnston, E., M. Miran, B. Kelly and croorganisms. Cultured Dairy Prod. on the growth of psychrotrophic |. Gahan. 2004. New York State J. 5: 14-17. organisms in cottage cheese. Dairy Statistics 2003 Annual Sum- . Mather, D.W., and F. J. Babel. 1957. J. Dairy Sci. 74:2941-2945. mary. State of New York, Depart- Inhibition of certain types of bac- . Collins, E.B. 1961.Resistance of cer- ment of Agriculture and Markets, terial spoilage in creamed cottage tain bacteria to cottage cheese Division of Milk Control and Dairy cheese by the use of a creaming cooking procedures. J. Dairy Sci. Services. Albany, NY. mixture prepared with Streptococ- 44:1989-1996. . Kosikowski, F V., and D. PR. Brown. cus citrovorus. |. Dairy Sci. 42:1917— . Cousin,M.A. 1982. Presence and ac- 1973. Influence of carbon dioxide 1926. tivity of psychrotrophic microor- and nitrogen on microbial popula- . Moir,C.J.,M.J. Eyles and J.A. Davey. ganisms in milk and dairy products: tions and shelf life of cottage cheese 1993. Inhibition of pseudomonads a review. J. Food Prot. 45:172—207. and sour cream. J. Dairy Sci. 56:12- in cottage cheese by packaging in . DeAngelis,M.,R.Di Cagno, C. Huet, 18. atmospheres containing carbon dioxide. Food Microbiol. 10:345-351. C.. Grecchio; ‘PF. Fox; and . Kosikowski, F V., and V.V. Mistry. . Nielsen, V. H. 1977. The effect of M. Gobbetti. 2004. Heat shock 1997. Cheese and fermented milk foods, vol. |. Origins and principles. preservatives on cottage cheese. response in Lactobacillus plantarum. Amer. Dairy Rev. 39(2):34B—34C. F. V. Kosikowski, L.L.C. Westport, Appl. Environ. Microbiol. 70:1336- . Salih, M.A.,W. E. Sandine, and J. W. Se 1346. Ayres. 1990. Inhibitory effects of . Goel, M.C., D.C. Kulshrestha, E. H. . Lee, E.Y. C. 1996. Carbon dioxide Microgard™ on yogurt and cottage Marth, D.W. Francis, J. G. Bradshaw gas analysis and application in the cheese spoilage organisms. J. Dairy and R. B. Read, Jr. 1971. Fate of determination of the shelf life of Sci. 73:887-893. coliforms in yogurt, buttermilk, sour modified atmosphere packaged . Tortorello, M. L., S. Best, C.A. Batt, cream and cottage cheese during dairy products.Thesis Presented to H. D. Woolf and J. Bender. 1991. refrigerated storage. J. Milk Food the Faculty of Graduate School of Extending the shelf life of cottage Technol. 34:54—-58. Cornell University. Ithaca, NY. cheese: Identification of spoilage . Jay,J.M. 1992. Modern food micro- . Maniar,A.B.,J.E. Marcy, J. R. Bishop flora and their control using food biology. 4th ed. Chapman and Hall, and S. E. Duncan. 1994. Modified at- grade preservatives. Cult. Dairy NY. mosphere packaging to maintain Prod. J. 26(4):8-9, | 1-12.

164 FOOD PROTECTION TRENDS MARCH 2006 Food Protection Trends, Vol. 26, No. 3, Pages 165-173 International Association tor Copyright® 2006, International Association for Food Protection Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864

Food Drying Workshops Promote Safe Home Drying Methods

PATRICIA A. DIPERSIO,' JOHN N. SOFOS,? and PATRICIA A. KENDALL' ‘Department of Food Science and Human Nutrition and Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA

INTRODUCTION SUMMARY Low moisture foods were once con lIInesses associated with dried foods have raised concerns about sidered unlikely sources of foodborne ill the safety of home drying methods. Studies at Colorado State ness; however, Escherichia coliO157:H7 infection and salmonellosis have been University with apples, beef, carrots, parsley, peaches, potatoes and associated with consumption of meat tomatoes showed that traditional drying methods may allow survival jerky, dehydrated milk, infant cereal, of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes, chocolate, potato chips and a chip-type and that simple modifications enhanced pathogen inactivation during savory snack (15, 16, 17, 31, 38, 42, 44) dehydration. To encourage adoption of modified recommendations, In New Mexico between 1966 and 1995, eight gastroenteritis outbreaks due to con a booklet, Drying Foods, and workshop were developed and pilot- sumption of locally produced meat jerky tested with extension educators and volunteers (n = 75). Social contaminated with Sa/monella and Sta- Cognitive Theory and the Health Belief Model guided development phylococcus aureus were associated with of the materials and workshop. Surveys assessed food drying 250 illnesses (26). In 1995, an outbreak knowledge, attitudes and behavior pre-, post-and 6 weeks following of salmonellosis resulting in an estimated the workshop. Sensory assessments of dried carrot and potato slices 1,000 illnesses was linked to contaminated paprika-powdered potato chips. Levels of prepared using modified treatments enhanced experiential learning. 0.04 to 0.45 cells per gram were found in Knowledge and attitude scores regarding safe food drying methods the chips leading investigators to conclude significantly (P < 0.05) improved between the pre-workshop that even extremely low numbers of sal evaluation and the follow-up evaluation. Participants also indicated monellae adapted to the dry state may be improvements in food drying practices at the 6-week follow up. Acid- able to cause illness (44). From 1990 to 1999, the cumulative prevalence of Lisi blanched potato slices received higher (P < 0.05) scores for eria monocytogenes in jerky produced in appearance, flavor and overall acceptability, compared with untreated federally inspected plants was 0.52% (46) slices. Carrot samples received similar scores for flavor and L. monocytogenes is an environmental acceptability regardless of treatment. Outcomes indicate improved contaminant, and listeriosis has a high fa subject knowledge, attitude and behavior, which may reinforce tality rate in high risk populations; there adoption of new food drying guidelines. fore, the Food Safety Inspection Service (FSIS) has established a zero tolerance (no detectable level permitted) for this patho gen in ready-to-eat foods. Beef jerky is included in the monitoring program (29)

A peer-reviewed article

*Author for correspondence: Phone: 970.491.1945; Fax: 970.491.7252 E-mail: [email protected]

MARCH 2006 | FOOD PROTECTION TRENDS 165 oN: e 3 1. Mean knowledge scores? pre-, post (immediately following) and 6 weeks following participation in food drying workshop (n = 53)

Question % Correct Post Follow up

Foodborne illness outbreaks have been associated with beef jerky and venison jerky.° 100.0° 96.1°

Microorganisms are not able to survive on dried fruits and vegetables.‘ 100.0° 100.08 In the past 15 years, the number of produce-associated foodborne illness outbreaks per year has decreased. ‘ 88.7* 88.7%

To maintain the best flavor and quality, store jerky in the refrigerator or freezer.° =e 96.2

Dipping fruits in a solution containing ascorbic acid (Vitamin C), citric acid, or lemon juice may help enhance destruction of microorganisms during drying.” 77.4 Steam blanching vegetables before drying effectively enhances destruction of microorganisms.‘ 24.54 Water blanching vegetables before drying effectively enhances destruction of microorganisms.° 59.6

8. Sun/solar drying is a safe way to dry meats.‘ 90.6

9. Sun/solar drying is a safe way to dry fruits and vegetables.‘ 56.6 10. Dried fruits and vegetables should never be conditioned before storage.‘ 92.0

Overall knowledge score 73.8°

*Knowledge items were scored on a scale of agree/disagree and presented as percent correct (% Correct) for each item.

*Scored ona scale of agree = correct and disagree = incorrect.

‘Scored on a scale of disagree = correct and agree incorrect.

A-B values with different superscripts within a row are significantly different (P < 0.05).

Cooperative Extension Services pro needed to adequately destroy potential L. monocytogenes (12), Salmonella (13) vide recommendations for drying foods pathogen contamination during home and E. coliO157:H7 (14) at home, but these recommendations may type dehydration of beef jerky Cooperative Extension Services rec not always be based on scientific docu Albright et al. (2) studied the fate of ommend immersing fruits in organic acid mentation. Studies on dried meats, fruits E. coli O157:H7 in beef jerky prepared or sulfite solutions before home-type de and vegetables have continued to show using alternative treatments, dried in hydration as an optional treatment to help that traditional home drying methods may home-type dehydrators for up to 10 h at preserve the inherent characteristics (ap allow survival of pathogens and that 62.5°C and stored at 21°C for up to 90 pearance, texture) of the final product (4, simple adjustments in preparation meth days. Among the methods evaluated, only 9, 22, 32, 40, 49, 61). Studies at Colo ods enhanced inactivation of bacteria the hot pickle cure method (22) consis rado State University with apples, peaches during home-type dehydration and stor tently resulted in a greater than 5-log re and tomatoes showed that treatment with age (1, 2, 12-14, 20, 21, 23-25, 33, 53, duction in bacteria during drying (5.7-5.8 organic acid or sulfite solutions enhanced 63). Albright et al. (2) reported that beef log CFU/em-). A consumer panel (n = 120) inactivation of /. coliO157:H7, Salmonella strips inoculated with a 4-strain mixture rated the jerky as moderately acceptable and L. monocytogenes during fruit dehy of E. coliO157:H7 (5.7-7.5 log CFU/cm?) (3.7-3.9 on a 7-point scale with 7 = ex dration and storage (1/1, 18, 20, 21, 63) and marinated using a traditional recipe tremely acceptable) (7). Dipping meat Cooperative Extension Services rec (55) had bacterial reductions of only 2.2 slices in 5% acetic acid (vinegar) followed ommend blanching or immersion in a salt and 3.0-4.6 log CFU/cm after 10 h of dry by traditional marinade (55) was also solution before drying, or oven heating ing at 62.5 and 68.3°C, respectively. It was shown to improve the effectiveness after drying, to inhibit browning and ex- concluded that alternative treatments were of drying on reducing numbers of tend the shelf life of home-dried veg

166 FOOD PROTECTION TRENDS | MARCH 2006 TABLE 2. Respondent’s attitude* toward the safe preparation of home dried foods pre-, post (immediately following) and 6 weeks following participation in food drying workshop (n = 53)

Question % Agree Post Follow up

|. | think it’s important to monitor oven temperature throughout food drying.° 94.34 98.1 100.0% | think it’s important to monitor dehydrator temperature throughout food drying.° 90.44 96.2 98.1“ | don’t worry that jerky may be contaminated with microorganisms and make me sick.‘ 90.6 100° 100° | don’t worry that dried fruits and vegetables may be contaminated with microorganisms and make me sick.‘ 84.9% 98.1 100° | am not concerned about case-hardening of meats during drying.‘ 75.5* 100° 100° | am not concerned about case-hardening of fruits and vegetables during drying.‘ i? 100° WTF | don’t think it’s important to store dried meats (jerky) in airtight containers.‘ 100° 100% 98.14 | don’t think it’s important to store dried fruits and vegetables in airtight containers.‘ 98.14 1004 100%

| think it’s better to dry foods in a food dehydrator than an oven.” 77.4 98.1° 98.1°® | think it’s important to condition dried meats before packing them for storage.” 82.4 Ss mS"

Overall attitude score? 86.7* 98.0° 98.6®

*Attitude items were scored on a scale of agree/disagree and presented as respondent's percent agreement (% Agree) with the most safe food drying attitude. *Scored on a scale of agree = most safe attitude and disagree = least safe attitude. “Reverse coded so that agree = most safe attitude.

A-B values with different superscripts within a row are significantly different (P < 0.05).

etables (9, 19, 32, 34, 41, 50, 56, 59). Guidelines for the preparation of safe 6). Surveys were used to assess food dry DiPersio et al. (23) evaluated the influ and palatable dried foods must be made ing knowledge, attitude and behavior ence of steam blanching (88°C, 3 min), available to, and adopted by, home food immediately before, immediately follow water blanching (88°C >, 3 min), immersion preservers to help reduce foodborne ill ing and 6 weeks following the interven in 3.23% NaCl (25 + 3°C, 5 min), and post ness associated with home dried foods tion drying oven heating (80°C, 15 min) on Specifically, home food preservers need Salmonella populations during dehydra knowledge of safe drying methods and tion (60°C, 6h) and storage of carrot slices. the motivation to act on that knowledge MATERIALS AND METHODS All samples had populations > 1.7 log as preconditions to behavior change (48) CFU/g after 6 h of drying and 30 days of The objectives were to develop theory Participants storage at 25°C and therefore may pose a driven, research-based educational mate Participants (n = 75) were recruited food safety risk if Contaminated. In fol- rials and train-the-trainer workshops de through Cooperative Extension Services low-up studies, DiPersio et al. (24, 25) signed lo ence surage ack plc mn of acc ept showed that using longer blanching times able (safety, taste, appearance) home dry and included Master Food Preservers, (4 min water blanching or 10 min steam ing guidelines for meats, fruits and veg Cooperative Extension agents and volun blanching), or blanching in a 0.105% or etables. Sensory assessments of dried car teers, and consumers interested in food 0.210% citric acid solution before drying rot and potato slices left untreated or preservation. The Human Research Com (4 min) enhanced Sa/monella destruction blanched in 0.105% or 0.210% citric acid mittee, Office of Regulatory Compliance, during home-type dehydration and stor before drying were included in the work approved the consent forms and surveys age of carrot and potato slices. shop to enhance experiential learning (5. used in the study.

MARCH 2006 | FOOD PROTECTION TRENDS 167 TABLE 3. Food drying behavior patterns pre- and 6 weeks following participation in food drying workshop

Pre-workshop 6 weeks post workshop Mean? + SD Mean* + SD

| would rate my food drying practices as: 44+ 1.2B Before attending the workshop, | would rate my food drying practices as: As a direct result of attending the workshop, | would now rate my food drying practices as:

"Mean scores (SD) are based on a five-point scale (1 = “Unsafe,” 3 = “Somewhat Safe,” 5 =“Extremely Safe”). A-B values with different superscripts are significantly different (P < 0.05).

Instrument development train-the-trainer workshops that promoted evaluations of dehydrated carrot and po- guidelines for safe home drying of meats, tato slices left untreated (control) or Elements of the Health Belief Model fruits and vegetables. Outcome expect- blanched in a 0.105% or 0.210% citric acid (30, 37) were used to develop evalua ancy is a person’s estimate that a given solution (4 min, 88°C) provided an expe tion instruments administered immediately behavior will lead to certain outcomes. riential component to the workshop. before, immediately following and 6 This component of Social Learning Theory weeks following the intervention and was used to develop educational materi Sample preparation for sensory designed to assess changes in knowledge, als focused on encouraging adoption of attitudes and behavior as a result of work revised home food drying recommenda- evaluation shop attendance. tions. Specifically, materials included in- Samples were prepared in kitchens Questions addressing knowledge, formation about EF. coliOQ157:H7 infection available in the Department of Food Sci- attitude and behavior concerning the safe and salmonellosis related to consumption ence and Human Nutrition (Colorado State preparation of home-dried foods were of home made meat jerky and paprika University, Fort Collins, CO). Fresh cat reviewed by experts in the fields of food powdered potato chips to increase par rots and potatoes were obtained from a safety, food microbiology and nutrition icipant awareness of potential risks. Meth local supermarket in the fall of 2004, education for content validity; culled; and ods found to enhance destruction of washed, peeled and sliced into circular then tested for reliability by 20 consumers yathogens in home dried foods were ex- discs (3 mm thickness), using a hand-op who completed the surveys at 0 and 14 dlained, and participants were encouraged erated slicer. Treatments and drying times days without any food drying instruction o adopt these methods to reduce the risk used were derived from those found to in the interim (test, retest method) (43) of foodborne illness. Perceived threat and enhance destruction of pathogens in de- The McNemar’s Test of symmetry fot yverceived benefits are important compo- hydrated carrot and potato slices (24, 25) paired observations showed no signifi nents of the Health Belief Model (30). The but not yet evaluated for their effects on cant (P > 0.05) change from test to retest ability of pathogens to survive the drying sensory characteristics. Slices were left for items addressing subject knowledge, process and cause serious illness (per- untreated (control) or blanched (88°C, attitude and behavior. Cronbach's coeffi ceived threat), and the ability of new t min) in 0.105% or 0.210% citric acid (Fisher Scientific, Fair Lawn, NJ), and de cient alpha for the ten knowledge and ten reparation methods to minimize patho hydrated for 6 h at 60°C (140°F) in home attitude questions was 0.75. Because a gen survival and the risk of illness (per type dehydrators (American Harvest Cronbach's coefficient alpha of > 0.70 ceived benefit) were included in the work- Gardenmaster, model FD-1000, Nesco, indicates item homogeneity (43, 58), all shop. Chaska, MN). 20 questions were included in the evalu \ 15-page bulletin, Drying Foods After drying, dehydrators were turned ation instrument. (22), containing guidelines for the safe off and left for 30 min to allow samples to preparation and storage of dried foods cool. Vegetable slices were removed from Education was developed as a teaching tool. A rating the dehydrators with rubber gloves and form was developed to evaluate the placed in 1-quart Ziploc freezer bags The educational materials and work bulletin’s understandability, usefulness, (Nasco, Modesto, CA). Bags were left shop were designed to provide those believability, graphics and overall like- open, allowing samples to cool in the bags trained with both an understanding of why ability. The two-hour workshop included at 25°C for an additional 24 h. One sample, changes are recommended and the skills background information on foodborne consisting of 12 carrot slices Capproxi- to show others how to make the changes pathogens, general food safety informa mately 10g) or 2 potato slices (approxi Social Cognitive Theory (5, 6) and The tion, and recommendations and demon- mately 10g), was selected randomly from Health Belief Model (30, 37) were used strations on the safe preparation, handling each treatment. Each of these samples to develop theory-driven, research-based and storage of home-dried foods. Sensory was placed in an individual Ziploc snack

168 FOOD PROTECTION TRENDS | MARCH 2006 TABLE 4. Mean (n=53) ratings for sensory qualities of carrot slices and potato slices left untreated (control), blanched in 0.105% citric acid (88°C, 4 min) or blanched in 0.210% citric acid (88°C, 4 min), and dried for 6 h at 60°C (140°F)

Carrot Slices Flavor Flavor Overall Appearance' Acceptability' Description” Color? Texture’ Acceptability'

Control ATES 6.04% ae" 3.78% 4.97% 5.84% Citric Acid 6.498 5.784 5.784 6.45 ® 3.82° 5.73% 0.105%

Citric Acid 6.04® 4.84% 52" 6.37° 350° 4.67% 0.21%

Potato Slices

Control 2.824 3.02* 4.06“ 4.514 3.514

Citric Acid 6.518 5.12° 5.00*° 3.434 1.82° 0.105%

Citric Acid 6.61 ° 5.53 5.29" 3.72" 2.18° 0.21%

'Hedonic values are based on a nine-point scale (| = “dislike extremely,’ 5 = “neither dislike nor like,” 9 =“‘like extremely”) for appearance, flavor acceptability and overall acceptability. *Flavor description values based on a nine-point scale (1 = “extremely tart,” 5 = “neither tart nor sweet,” 9 =“extremely sweet’). Color values based on a nine-point scale (1 = “extremely light,” 5 = “neither light nor dark,” 9 = “extremely dark”). “Texture values based on a nine-point scale (1 = “extremely brittle,” 5 = “neither brittle nor rubbery,” 9 = “extremely rubbery”). A-B means with different superscripts within a column are significantly different (P < 0.05).

size bag (Nasco, Modesto, CA) identified ther like nor dislike”; 9 = “like extremely”) AWQUICK, Rotronic Instrument Corp., with a 3-digit code number. Samples were Samples were also evaluated for flavor de Huntington, NY) was used to analyze kept frozen (4°C) until the time of testing scription (1 ‘extremely tart”; 9 = “ex samples for water activity according to tremely sweet/bland”), color (1 = “ex AOAC International official method 978.18 Sensory evaluation tremely light”; 9 = “extremely dark”) and texture (1= “extremely brittle/hard”; 9 = Statistical analysis As part of the training workshop, “extremely soft/chewy”). Participants were each participant received a tray contain- allowed to retaste samples and change Data were analyzed with the Statisti ing coded samples, two unsalted crack rating scores. Panelists were aware that cal Analysis System (SAS Institute version ers, a cup of tepid, distilled water for some samples were blanched in citric acid 9.1, Cary, NC). The McNemar’s Test and cleansing the palate, and corresponding which may have influenced their re t-tests were used to test for differences surveys. Dried carrot and potato sensory sponses. Demographic and behavioral between pre- and post, pre- and follow evaluation surveys were developed in questions were also included in the sur up, and post and follow up survey re accordance with Institute of Food Tech vey sponses. Sensory data for each vegetable nologist guidelines (36) and included six were analyzed separately using a random sensory characteristics (appearance, fla Physical analysis vor description, flavor acceptability, color, ized block design. Comparisons between texture, overall acceptability), along with Carrot and potato slices from each sample means were done using least corresponding description terms. Respon treatment were analyzed for pH and water significant differences (LSD). A. signifi dents rated dried vegetable slice appear activity. The pH of samples was measured cance level of P< 0.05 was used for all ance, flavor acceptability and overall ac with a digital pH meter with a glass pH statistical analyses. Means and standard ceptability by use of a nine-point hedonic electrode (Denver Instruments, Arvada, deviations for pH and water activity data scale (1 = “dislike extremely”; 5 = “nei- CO). A water activity meter (model were calculated

MARCH 2006 | FOOD PROTECTION TRENDS 169 RESULTS AND DISCUSSION O157:H7 infection was traced to home Workshop participants rated the Dry- made deer jerky (39) and approximately ing Foods bulletin for understandability, Demographics 1,000 cases of salmonellosis were linked usefulness, willingness to follow and over- to consumption of contaminated potato all likeability. Mean scores ranged from Of the 75 consumers who pattici chips (44). Immediately following and 6 6.2 to 6.7 on a seven-point scale (1 = “not pated in the workshop, 53 completed and weeks following the education interven- very easy to understand”, “not very use returned the follow up survey. Partici- tion, > 98% of participants were con- ful”, “not very willing to follow” or “dislike pants (n = 53) were primarily female cerned about the safety of dried foods. extremely” to 7 = “very easy to under- (88.7%), white (88.2%) and between the As indicated by pre-workshop sut stand”, “very useful’, “very willing to ages of 35 and 64 years (83%). With regard vey results, only 72 to 76% of participants follow” or “like extremely”). These favor- to affiliation, 45.3% of participants identi were concerned about case hardening able scores indicated that participants liked fied themselves as Master Food Presery during dehydration of meats and/or pro- the Drying Foods bulletin, found it some ers, 30.2% as Cooperative Extension duce (Table 2). Case hardening occurs what useful and easy to understand, and Agents, 5.7% as 4H Leaders or volunteers when heat is applied too rapidly during were willing to follow the recommenda and 18.9% as consumers. Sixty-six percent drying, the outer layer of the food dries tions. It is essential that health educators of the participants indicated that they had too quickly and further moisture release develop interesting, personalized, science dried foods in the past five years, and from the center of the food is prevented based messages to help increase con- 54.7% said that they had done so in the 52). Case hardening and moisture sumer knowledge and awareness about past year. Among those who had dried retention in dried foods leads to rapid safe food handling (70). Feedback was foods in the past 5 years, 77.1% indicated spoilage and the potential survival of any used to guide the modifications of content they had dried fruits/fruit leathers, 62.9% harmful bacteria present (8). Immediately and format of the bulletin. herbs, 60% vegetables and 54.3% meats following and 6 weeks following the workshop, 98 to 100% of participants re Sensory evaluation Education outcomes ported that they were concerned about case hardening in dried foods (Table 2). Carrot slices blanched in 0.105% or Knowledge items were scored on a To better understand how partici 0.210% citric acid prior to dehydration had scale of agree/disagree, and a percent pants viewed the safety of their own food significantly (P < 0.05) higher scores for correct score was calculated for each item drying practices, they were asked on the (Table 1). McNemar’s Test showed that appearance than did slices left untreated pre-test to rate their food drying prac- the initial (pre-workshop) mean score before drying (Table 4). Consumer com ices on a scale of 1 = unsafe to 5 = ex for knowledge items (73.8% correct) had ments revealed that untreated carrot slices significantly (P < 0.05) improved imme tremely safe. At the six-week follow up, had a shriveled/crumpled appearance diately following (91.6% correct), and six hey were asked to reflectively judge the compared to acid blanched samples. Pec weeks following (90.0% correct) partici safety of their food drying practices be tins, a main structural component of the pation in the training workshop (Table ore the workshop and now as a direct plant cell wall, are susceptible to enzy 1). Knowledge is factual information that result of attending the workshop. At the matic degradation (45). Enzyme-induced a learner uses to perform a task in a 6-week follow up, participants indicated changes in pectins affect the structural desired manner, and must precede behav- hat their pre-workshop food drying prac characteristics of plant tissue and may ior change (47,48) tices were not as safe as they had thought influence the overall appearance of de Attitude items were scored on a scale prior to taking the workshop (P < 0.05) hydrated vegetables (35, 45, 57, 54). In of agree/disagree and presented on a scale yut that they had improved as a direct the current study, blanching prior to de- of 0 to 100% agree, with 100% agreement result of attending the workshop (3.7 + hydration helped maintain the appearance being the most safe food drying attitude 1.1 pre- vs. 4.8 + 0.7 follow up) (Table of dried carrots, perhaps because of the

(Table 2). McNemar’s Test showed that ost inactivation of enzymes and stabilization overall mean scores for attitude items sig- \ five point scale (1 = “I don’t usu of pectins (45, 57). Citric acid blanched nificantly (P< 0.05) improved, from 80.7 ally do this”, 3 = “I sometimes do this”, 5 carrot slices were considered significantly before the workshop to 98% agreement | have always done this”) was used to (P< 0.05) more brittle/hard than controls. with the most safe food drying attitude further evaluate participants’ typical food Textural effects may have been due to immediately following the workshop, and drying behaviors at the pre-test and six the acidification of pectin enzymes dur- remained at that level through the 6 week weeks following the workshop. Com- ing treatment with heat and acid, result- follow up (Table 2). An attitude is learned pared to pre-workshop survey responses, ing in increased free carboxyl groups of through the environment and can be used follow up survey responses suggested cell wall pectin and subsequent cross-link to predict the likelihood that a person will that participants were more likely (P < ing by endogenous calcium, as proposed be motivated to move to action (2 Fs BO, 0.05) to monitor Oven temperature with by Sapers and Miller (57) and Bartolome 43, 47) a thermometer (4.1 + 1.8 pre- vs. 4.8 + and Hoff (7). Nevertheless, all carrot According to pre-workshop survey 0.9 follow up) and more likely to im- samples received similar scores for flavor scores, approximately 10-15% of partici merse fruit slices/pieces in a citric acid acceptability, flavor description and over- pants were not concerned that dried foods solution before drying (2.6 + 1.6 pre- vs. all acceptability, regardless of treatment may be contaminated with microorgan- 3.5 + 1.4 follow up) (data not shown) as (Table 4). isms and make them sick (Table 2). How desired. Research showed that immersion Mean scores for potato slices blanched ever, in New Mexico between 1960 and in a 1.7% citric acid solution before dry- in 0.105% or 0.210% citric acid before 1995, 250 illnesses were traced to con ing enhanced destruction of pathogens dehydration were rated significantly higher sumption of meat jerky contaminated with during home-type dehydration and stor- (P< 0.05) for appearance, flavor accept- Salmonella and Staphylococcus aureus age of apple and peach slices (77, 18, ability and overall acceptability compared (206). In 1995, an outbreak of E. coli 20, 21). to untreated samples (Table 4). Further-

170 FOOD PROTECTION TRENDS MARCH 2006 more, consumers considered acid blanched treatments for drying foods at home may State University,Albuquerque, NM. potato slices somewhat lighter in color allow survival of pathogens and that mi- Available at: URL:http://www.cahe. than untreated samples. Citric acid has nor modifications in preparation methods nmsu.edu/pubs/_e/e-322.html. been used for decades to inhibit browning reduced survival of bacteria during dry Accessed January 22, 2001. in home-dried fruit (62) and may have ing and storage (1, 2, 12-14, 20, 21, 23- Bandura, A. 1977. Social learning had an enhancing effect on the blanching 25, 63). Outcomes of educational work- theory. Prentice-Hall. Englewood treatment used on potato slices. In a shops indicate improved knowledge and Cliffs, NJ. related study, Sapers and Miller (57) de- attitude concerning safe food drying meth Bandura,A. 1989. Human agency in termined that immersion (15—20 min) of ods, which may reinforce adoption of new social cognitive theory. American pre-peeled potatoes in a heated (45—55°C) food drying guidelines by home food pre- Psychologist 44:175—184. citric/ascorbic acid solution (2% and 1%, servers. Participants were more likely to Bartolome, L.G.,and J. E. Hoff. 1972. respectively) prevented discoloration of practice some safe food drying behaviors, Firming of potatoes: biochemical the peeled surface for up to 14 dat 4°C. In and believed their food drying practices effects of preheating. J.Agricultural the present study, consumers considered improved as a direct result of attending Food Chem. 20:266—270. acid blanched potato slices significantly the training workshop. Modified treat- Bower, C. K., and M.A. Daeschel. (P < 0.05) more brittle/hard than slices ments, including blanching in a 0.105% 1999. Resistance responses of mi- dried without a treatment. Similarly, tough- or 0.210% citric acid solution before dry- croorganisms in food environments. ening was found to be associated with the ing, maintained or improved the appear Int. J. Food Microbiol. 50:33—44. presence of citric acid in heated solutions ance, flavor and overall acceptability of Brennand, C.P. 1994. Home Drying used to control discoloration in peeled dehydrated carrot and potato slices. Meth- of Food, FN-330. Logan, Utah: Co- potatoes and may be related to pectin ods and educational materials are cur- operative Extension Service, Utah degradation (57). Nevertheless, blanch rently being publicized through Colorado State University. ing in 0.105% or 0.210% citric acid prior to State University Cooperative Extension Bruhn, C. M. 1997. Consumer con- dehydration maintained or improved the and are available to consumers through cerns: motivating to action. Emerg. appearance, flavor acceptability and over- educational activities, bulletins, fact sheets Infect. Dis. 3:1 7-21. all acceptability of dried carrot and potato and the internet. It is important to note Burnham, J. A., P. A. Kendall, and slices. that drying procedures, educational ma- J. N. Sofos. 2001. Ascorbic acid terials and workshops were developed enhances destruction of Escherichia and tested in Colorado and, therefore, may Physical analysis coli O157:H7 during home-type be less relevant to other areas of the coun drying of apple slices. J. Food Prot. The pH values of untreated (control) try. 64:1244-1248. carrot (5.35 + 0.28) and potato slices (5.06 Calicioglu, M., J. N. Sofos, J. Samelis, + 0.23) remained near or within the nor ACKNOWLEDGMENTS P.A. Kendall, and G. C. Smith. 2002. mal range for carrots and potatoes (5.40- Destruction of acid- and non- 5.80 and 5.40—5.90, respectively) (28, 60) This project was supported by USDA adapted Listeria monocytogenes dur- throughout 6 h of dehydration and 30 days CSREES National Integrated Food Safety ing drying and storage of beef jerky. of storage (data not shown). Carrot slices Initiative Project + 00-51110-9747 and by the Colorado Agricultural Experiment Food Micro. 19:545—-559. blanched in 0.105% citric acid (pH 3.08 + Calicioglu, M.,]. N. Sofos, J. Samelis, 0.07) or 0.210% citric acid (pH 2.48 + 0.2) Station. P. A. Kendall,and G. C. Smith. 2003. had pH values (4.28-4.47 and 3.87- Effect of acid-adaptation on inacti- t.12, respectively) that were significantly REFERENCES vation of Salmonella during drying (P < 0.05) lower than the pH values of |. Albright, S. N., P. A. Kendall, J. S. and storage of beef jerky treated untreated samples throughout dehydra- Avens, and J. N. Sofos. 2002. Effect with marinades. Int. J. Food Micro. tion and storage. Potato slices blanched of marinade and drying tempera- 89:5 1-65. in 0.105% or 0.210% citric acid had ture on inactivation of Escherichia Calicioglu, M., J. N. Sofos, J. Samelis, pH values (4.95 + 0.55 and 4.90 + 0.63, coli O157: H7 on inoculated home P.A. Kendall, and G. C. Smith. 2002. respectively) that were generally lower dried beef jerky. J. Food Safety. Inactivation of acid-adapted and than those of untreated samples through- 22:155-167. non-adapted Escherichia coli 0157: out dehydration, and significantly (P < Albright, S. N., P. A. Kendall, J. S. H7 during drying and storage of 0.05) lower than those of untreated Avens, and J. N. Sofos. 2003. Pre- beef jerky treated with different samples throughout storage. Treatment treatment effect on inactivation of marinades. J. 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Escherichia http://ift/confex.com/ift/2000/ coli O157:H7 outbreak linked to An increasing association between techprogram/paper_3895.htm. commercially distributed dry-cured low moisture foods and foodborne infec- Accessed July 10, 2004. tion has led to concerns about the safety Archuleta, M. 2000. Drying Foods, salami-Washington and California, of home dried foods (75, 16, 17, 26, 42 Guide E-322. College of Agriculture 1994. Morbid. Mortal. Wkly. Rep. 44). Research has shown that traditional and Home Economics, New Mexico 44:157-160.

MARCH 2006 | FOOD PROTECTION TRENDS 171 . Centers for Disease Control and . Fishbein, M. 1967. Readings in atti- . Keene, W., E. Sazie, J. Kok, D. Rice, Prevention (CDC). 1995. Commu- tude theory and measurement. John D. Hancock, V. Balan, T. Zhao, and nity outbreak of hemolytic uremic Wiley & Sons. New York, NY. M. Doyle. 1997. An outbreak of . Food and Drug Administration Escherichia coli O0157:H7 infections syndrome attributable to Escheri- Center for Food Safety and Applied traced to jerky made from deer chia coli O11 1: NM-South Australia, Nutrition (FDA/CFSAN). 2003.Ap- meat. JAMA. 227:1229-1231. 1995. Morbid. Mortal. Wkly. Rep. proximate pH of foods and food . Kendall, P, and L.Allen. 1994. Dry- 44:550-557. products. Available at: URL:http:// ing fruits. Service in action 9.309. . Derrickson-Tharrington, E.L., PA. vm.cfsan.fda.gov/~comm/lacf-phs. Fort Collins, Colorado: Colorado Kendall, and J. N. Sofos. 2005. Inac- html.Accessed October 29, 2004. 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Routledge Inc., 66:2245-225 1. Rose-Morrow, and R. L. Shewfelt. London. . DiPersio,P.A.,PA.Kendall, and J.N. 2001. Home-style beef jerky: effect . Lehmacher, A., J. Bockemuhl, and Sofos. 2004. Inactivation of Listeria of four food preparation methods S. Aleksic. 1995. Nationwide out- monocytogenes during drying and on consumer acceptability and break of human salmonellosis in storage of peach slices treated with pathogen inactivation. ]. Food Prot. Germany due to contaminated acidic or sodium metabisulfite 64:1194-1198. paprika and paprika-powdered solutions. Food Microbiol. 21:64 1— . Hughes, K.V., and B. J. Willenberg. potato chips. Epidemiol. Infect. 648. 1994. Quality for keeps-Drying 115:501-S11. . DiPersio, P.A., P. A. Kendall, and foods. Publication GH1562.Colum- . Levi,A., N. Ben-Shalom, D. Plat, and J. N. Sofos. 2004. Drying foods, bia, Missouri: University Extension, D.S. Reid. 1988. Effect of blanching Bulletin No. 575A. Fort Collins, University of Missouri.Available at: and drying on pectin constituents Colorado: Colorado State Univer- URL:http://www.muextension. and related characteristics of dehydrated peaches. J. Food Sci. 53: sity Cooperative Extension. missouri.edu/xplor/hesguide/ 1187-1190. . DiPersio, P.A., Y. Yoon, J. N. Sofos, foodnut/ghI562.html. Accessed . Levine, P,B. Rose, S. Green, G. Ran- and P.A. Kendall. 2005. Inactivation April 3, 2003. som, and W. Hill. 2001. Pathogen of Salmonella during drying and . Hulme,A.C. 1971. Biochemistry of fruits and their products, Vol Il. testing of ready-to-eat meat and storage of carrot slices prepared poultry products collected at fed- Academic Press, London. using commonly recommended erally inspected establishments in . Institute of Food Technologists methods. J. Food Sci. 70:230-235. the United States, 1990 to 1999. (IFT). 1981. Sensory evaluation . DiPersio, PA., PA. Kendall, Y. Yoon, J. 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FOOD PROTECTION TRENDS MARCH 2006 Available at: URL:http://www.ext. Blanching and storage of some Idaho:Ag Publications, University of msstate.edu/pubs/is725. html. Nigerian vegetables. Int. |. Food Sci. Idaho. Accessed May 6, 2003. and Technol. 23:639-64 1. . Tassou,C.C.,and J.S.Boziaris. 2002. . Mixon,M.2004. Back to basics: Dry- . Reynolds, S., and P. Williams. 1993. Survival of Salmonella Enteritidis and ing vegetables, information sheet So easy to preserve, 3rd ed., Co- changes in pH and organic acids in 723. Starkville, Mississippi: Extension operative Extension Service, Uni- grated carrots inoculated or not Service of Mississippi State Univer- versity of Georgia.Athens, GA. with Lactobacillus sp.and stored un- sity. Available at: URL:http://www. . Roberts, T.,and R. Cox. 1999. Dry- der different atmospheres at 4°C. msucares.com/pubs/infosheets/ ing Fruits andVegetables. Document J.Sci. Food and Agric.82:1 122-1127. isO723.htm. Accessed January 4, 348-597. Blacksburg,Virginia.Virginia . Taylor, S. L. 2001. Drying foods in 2005. Cooperative Extension, Virginia coastal florida. Gainesville, Florida: . Negi, P.S., and S. K. Roy. 2001. The Polytechnic Institute. Available at: University of Florida Cooperative effect of blanching on quality at- URL:http://www.ext.vt.edu/pubs/ Extension Service. Available at: tributes of dehydrated carrots dur- foods/348—-597/348—-597.html. URL:http://www.foodsafety.ufl.edu/ ing long-term storage. Eur. Food Accessed June 3, 2003. consumer/sf/sf03 | .htm. Accessed Res. Technol. 212:445—-448. January 3, 2001. . Sapers, G.M.,and R.L. Miller. 1995. . Nichols, N.M. 1978. Food drying at . VanGarde, S. J., and W. Woodburn. Heated ascorbic/citric acid solution home.Van Nostrard Reinhold Com- 1994. Food preservation and safety as browning inhibitor for pre- pany, New York. principles and practice. lowa State . Nummer, B.A., J.A. Harrison, M.A. peeled potatoes. |. Food Sci.60:762— University Press.Ames, lowa. Harrison, P. A. Kendall, J. N. Sofos 776. . Yoon,Y., J. D.Stopforth,P. A. Kendall, and E. L. Andress. 2004. Effects of . Streiner, D. L., and G. R. Norman. and J. N. Sofos. 2004. Inactivation of preparation methods on the micro- 1992. Health measurement scales: Salmonella during drying and stor- biological safety of home-dried A practical guide to their develop- age of Roma tomatoes exposed to meat jerky. J. Food Prot. 67:2337— ment and use. Oxford University predrying treatments including 2341. Press. Oxford. peeling, blanching, and dipping in . Okoli, E. C., O. G. Nmorka, and . Swanson, M.A. 1995. Drying fruits organic acid solutions. ]. Food Prot. M. E.Unaegbu. 1988.Technical note: & vegetables, PNW 397. Moscow, 67:1344-1352.

. Announcing . . . The biennial meeting of the Conference for Food Protection will be held April 7 — 12, 2006 at the Hyatt on Capitol Square, Take advantage of one Columbus, Ohio. Attendees include individuals from federal, state and local regulaton of your Member benefits: agencies, industry, academia and consumer group The biennial meeting offers an opportunity for each participant to be heard on matters affecting retail food safety. This year the Conference 1 IAFP Online proud to present an Educational Workshop entitled “Interventions for Listeria monocytogenes Membership Directory in Retail Food Establishments” Conference and Workshop registration, a tentative agenda and a hotel reservation link are currently available online at www.foodprotect.org ® This information will also be mailed to all All you need IS your Conference for Food Protection members. Online issue submission is currently available with the Member number submission deadline being January 23, 2006

and password For further information, please website or contact: (your last name). Trevor Hayes, Executive Director Phone 408-848-2255 or by Email TWH [email protected] If you have any questions, E-mail Julie Cattanach at G2: [email protected] Se : he Conference for FOOD PROTECTION

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CANADA PAKISTAN GEORGIA Sarah Holmes Mohammad M. Ayaz Robert W. Phillips Ontario Ministry of Agriculture & Food University of Sargodha USDA/FSIS/FERN Guelph, Ontario Lahore, Punjab Athens IDAHO Kevin Webster PORTUGAL University of Alberta Alfred L. Branen Maria R. Coelho Edmonton, Alberta University of Idaho Nobre Post Falls Porto CHINA IOWA Hongjun Li SPAIN Steven A. Roach Southwest University Olga Martin-Belloso Beibei, Chongging City Food Animal Concerns Trust University of Lleida Ames Lleida DENMARK MARYLAND Ole Mejlhoim THAILAND Technical University of Denmark Peter S. Evans Nikom Bunmee Kgs. Lyngby DK USDA/FSIS Chiengmai University Hang Dong, Chiang Mai Baltimore Per V. Nielsen Technical University of Denmark Kevin J. Modarress Lyngby UNITED STATES Innovative Biosensors, Inc. CALIFORNIA College Park FRANCE Pamela Bagaria James M. Trout Stephane Bulteau Stipps USDA/ARS bioMérieux West Hills Beltsville Grenoble Courtney L. Parker MASSACHUSETTS Fabienne Loisy Fresh Express CEERAM S.A.S. | King City Corpus Perez, Ill Nantes Ocean Spray Cranberries, Inc. COLORADO Lakeville ISRAEL Sherri L. Jenkins Swift & Co. Christina Scheidig Sima Yaron Greeley University of Massachusetts Technion Amherst Haifa DISTRICT OF COLUMBIA Daniel L. Engeljohn MICHIGAN MEXICO USDA/FSIS Jeffrey Borglin Rafael C. Marfil Washington Natural Resources, LLC Grupo Sinergia, Consultores Birmingham En Calidad, S.C. Priya Kadam Tlalnepantla USDA/FSIS/OPHS Troy J. Corley Washington Michigan State University NEW ZEALAND FLORIDA Kalamazoo Teresa M. Bigwood Edward F. Catalane Douglas C. Peariso ESR Ltd. Palmer Club Contemporary Process Solutions LLC Christchurch Sarasota Muskegon

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MINNESOTA Roger Roeth Matt Dahlberg Freshway Foods Palo Duro Meat Processing Ken Kenevan Engle Fabrication, Inc. Sidney Amarillo Sauk Centre OKLAHOMA Glenn D. Jobe NEBRASKA Rose Odongo Randolph Associates, Inc. Karaline A. Poovey Oklahoma State University Denison University of Nebraska-Lincoln Stillwater Guadalupe V. Nevarez-Moorillon Lincoln PENNSYLVANIA Universidad Autonoma de Chihuahua NEW YORK El Paso Ernest Fogle Sara R. Milillo Mia Products/] & J Snack Foods VIRGINIA Cornell University Scranton Ithaca David A. Culark Xiaohui Xia Philip Morris Muna N. Naseer Penn State University Glen Allen Beatrice Foods State College Tarrytown WISCONSIN OHIO TEXAS Dale Peterson Carl J. Knueven Margaret Binkley Kickapoo Valley Cheese Jones-Hamilton Co. Texas Tech University Milladore Walbridge Lubbock

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Steven F. Grover Christine M. Aleski Gale Prince Dennis Bogart Burger King Corporation Centrus International Inc. The Kroger Co. Randolph Associates Miami, FL Ann Arbor, MI Cincinnati, OH Ann Arbor, MI

MARCH 2006 | FOOD PROTECTION TRENDS 175 UPDATES

Dr. Paul A. Hall Joins pathogens and spoilage organisms, of Jeff Simoneau as FSSD division MATRIX MicroScience HACCP food preservation, food manager after 29 years of service as VP of Global Business hygiene, and employee training. to the company. Mr. Arvidsson has Development Dr. Hall commented,“l am more than 30 years of food pro- extremely excited to bring my cessing industry experience and has M ATRIX MicroScience Inc., background and experience to been with FMC FoodTech since the has announced that Dr. Paul the MATRIX team. The PATHATRIX company’s acquisition of Frigoscandia A. Hall has joined the company as system is the only commercially Equipment in 1996. Prior to his new vice president of global business available system successfully position, he was manager of FSSD in development. Dr. Hall comes to addressing the up-front selection and Europe for five years and spent two MATRIX with over 30 years food concentration of target organisms. years as general manager for North safety leadership experience in the The PATHATRIX system is extremely America. industry. Prior to joining MATRIX, flexible in that it is compatible with a Dr. Hall held the position of chief number of existing rapid microbio- California Restaurant microbiology and food safety officer logical methods, and, when applied in Association Announces for Kraft Foods Global. At Kraft, Dr. a sample pooling format, can literally New Senior Vice President Hall was responsible for the micro- save a company thousands of dollars biological safety and stability of some 7: California Restaurant Assoc- in testing costs. | believe that my of the most well-known food and iation (CRA) has hired Sally experience as a practicing industry beverage brands in North America Howard as senior vice president food microbiologist will help the and in the world. of marketing and development. industry embrace this technology as Dr. Hall holds his bachelors Because this year represents an integral part of their environ- degree from the University of CRA’s 100th anniversary, Ms. mental, ingredient, and finished Missouri-St. Louis, his masters degree Howard's role will include advancing product testing programs.” in management of technology from current statewide strategic marketing Dr. Adrian Parton, C.E.O. of Washington University in St. Louis, and development objectives to MATRIX MicroScience commented, MO, and his Ph.D. degree in quality integrate the Association's tradition “We are delighted that someone of management from Lasalle University. with its future potential to increase Dr. Hall’s integrity and world-class Dr. Hall is a world-renowned awareness and visibility. reputation has joined the MATRIX expert in the microbiological safety Ms. Howard joined CRA from team. His intimate knowledge of and stability of foods and beverages. the California Exposition and State the food industry will provide He is past president of the Internat- Fair, where she had been for the past MATRIX with another dimension to ional Association for Food Protection ten years. After 18 months as a satisfy his customers’ needs.” and has been actively involved with facilities marketing representative, she various professional organizations and FMC FoodTech Introduces was appointed as the interim assistant institutes, including the International general manager of marketing, New Executive Leadership Life Sciences Institute, the University receiving full appointment by of Georgia Center for Food Safety, MC FoodTech has introduced the Governor Wilson shortly after. the National Center for Food Safety newest member of its leadership In 1988 she received an A.A. and Toxicology, the Institute of Food team. degree with honors in food service Technologists, the American Society Toby Arvidsson has been management from American River for Microbiology, the Food Products appointed the new manager for Junior College in Sacramento. She Association, and the International FMC FoodTech’s Food Solutions graduated Cum Laude from Cal Poly Dairy Foods Association among and Services Division (FSSD) and will Pomona with a B.S. degree in hotel others. play an integral role in strengthening and restaurant management in 1991. Dr. Hall has published and the company’s position as a know- In 1996, she received her MBA lectured extensively in many areas ledge supplier for the industry. Mr. degree with an emphisis in marketing including rapid detection and Arvidsson steps into this position from California State University, characterization of foodborne following the recent retirement Sacramento.

176 FOOD PROTECTION TRENDS | MARCH 2006 Food Safety Magazine Food Safety and Applied Nutrition, food supply from terrorist threats. Awards John Butts US Food and Drug Administration. “Ensuring the safety of our nation’s and Don Zink with This award recognizes Don’s nearly food supply remains a top priority 30 years of contributions that have for President Bush and USDA. We Distinguished Service advanced sound food safety science remain steadfast in our commitment Honors in all three stakeholder groups— to work with our federal, state and he publishers of the trade academia, industry and government. private sector partners so that we publication Food Safety Among his accomplishments, Don can keep our agricultural comm- Magazine will present the founded the Microbiology Round odities safe,” said Dr. Richard Raymond, USDA under secretary prestigious 2006 Food Safety Table; was instrumental in advancing Distinguished Service Awards to the use of HACCP in his work with for food safety. food safety pioneers John N. Butts, industry, trade associations and USDA's Food Safety and Ph.D. and Don L. Zink, Ph.D., at the government committees; developed Inspection Service (FSIS) will food safety conference March 9, in and implemented harmonized food conduct five critical food defense Washington, D.C. safety policies and procedures for exercises this year. The first exer- The Food Safety Magazine Dis- Nestlé USA, where he was respon- cise took place in Alameda, CA tinguished Service Award honors sible for all aspects of product on Jan. 18 and 19. These exercises individuals who best exemplify the safety, including thermal processing, are designed to practice reporting characteristics of the dedicated food microbiological food safety, toxicol- a non-routine incident while coor- safety professional. Those honored ogy and regulatory affairs; and most dinating with all levels of govern- are recognized by members of the recently, is leading efforts to advance ment, non-governmental agencies profession for their collective works food safety through current Good and the private sector in an incident in promoting or advancing science- Manufacturing Practices (cGMP) command system structure. These based solutions for food safety modernization and allergen control exercises will challenge all partici- issues. guidelines. pants to collaborate more closely Dr. John N. Butts is vice presi- “Their outstanding individual and become better prepared to dent, Research, with Land O’Frost, efforts have helped to establish a keep the food supply safe. Inc. This award recognizes John’s solid foundation in the US for the The first day of the exercise pivotal work and leadership in the development of science-based food will focus on non-routine incident development of Land O’Frost’s Seek safety policies, real-world manage- reporting and how program offices & Destroy program of sanitation, ment strategies and innovative would manage an emergency and equipment and maintenance; his technology and systems applica- the second day will focus on leadership in the implementation tions,” stated Stacy Atchison, product recall and public health and of one of the first food processing publisher of Food Safety Magazine communication issues. Additionally, plant HACCP programs in the US; and Food Safety World executive FSIS will test its ability to coordinate and as part of the Land O’Frost director. with organizations outside of USDA, Design Team, his leadership in the such as the local and state depart- company’s application of the AMI USDA Continues ments of health and agriculture, the Principles of Sanitary Equipment and Efforts to Safeguard the Federal Bureau of Investigation, the Facilities Design guidelines in the US Department of Homeland construction and design of Land Nation’s Food Supply Security, the US Department of O’Frost’s new greenfield processing he US Department of Health and Human Services’ Food facility opening in 2006. Agriculture has announced and Drug Administration (FDA) as Dr. Don L. Zink is senior food additional efforts in colla- well as the affected industries. scientist, Office of Plant and Dairy boration with states and private Additional food defense exer- Foods and Beverages, Center for industry to protect the nation’s cises will be conducted in Raleigh,

MARCH 2006 | FOOD PROTECTION TRENDS — 177 NC, March 22-23; Chicago, IL May individual agencies as they work pare resource materials for use by 17-18; Minneapolis, MN July 19-20; toward the common goal of countries around the world. The and Albany, NY, Sept. 20-21. FSIS stabilizing the incident and protect- Food Authority is recognized inter- will eventually conduct similar exer- ing both public health and food nationally as being at the forefront cises in all 15 FSIS regional district supply. of risk communication and we’re more offices. Additional information about than happy to share our expertise in In July 2005, USDA announced agrosecurity can be found on this area,” said Mr. Outtrim. the Strategic Partnership Program USDA’s Web site at www.USDA. Mr. Outtrim said the Mercury Agroterrorism (SPPA) Initiative, gov/homelandsecurity. Campaign, which was launched in which supports President Bush’s May, showed pregnant and breast- requirements directing the govern- Food Authority feeding women how to enjoy the ment to work closely with states Develops International healthy benefits of fish, such as and industry to secure the nation’s Omega 3, while reducing mercury. food supply. In December, the first Safe Mercury Message “Unfortunately there was a pilot visit was conducted by USDA’s he NSW Food Authority great deal of fear and misunder- Farm Service Agency and Grain has been asked by the standing and our research showed Inspection, Packers and Stockyards leading health body to help many women stopped eating fish Administration in cooperation with devise communication solutions so altogether and sacrificed all the FDA and the grain export elevator other countries can show people great health benefits. Our campaign industry in New Orleans, LA. The how to safely eat fish while reducing provided science-based advice that purpose of these visits is to assess the risk from mercury. was easy to follow, so women could and identify vulnerabilities in the The World Health Organization make healthy choices. Mercury in agriculture and food sectors. In (WHO) invited the Food Authority fish is not an issue for the general March, USDA and FDA will jointly to participate in a Geneva workshop population, and the campaign assess frozen foods in Wisconsin following the success of the Auth- addressed this from the beginning. and Florida. Also in March, USDA ority’s Mercury in Fish campaign, Key to its success was the support will conduct an assessment on swine which recently won a national of a broad coalition of industry, with the lowa Department of award for excellence. consumer and medical groups, who Agriculture and the National and Executive director of corporate joined the Food Authority to drive lowa Pork Producers. Currently, and consumer services, Samara an important public health message. the results of grain export elevator Kitchener, will outline how the The Food Authority produced industry assessment are being innovative campaign dispelled 500,000 wallet cards featuring the evaluated. misunderstanding about mercury dietary advice, and these have been In order to “respond quickly in fish. distributed across NSW by our and effectively to a terrorist attack, Acting director-general Terry partners, fish retailers and Coles a major disease outbreak, or other Outtrim said many countries were Supermarkets,” Mr. Outtrim said. disaster affecting national agriculture struggling to inform consumers how and food infrastructure,” the White to balance the healthy benefits of Revised Guidance House issued Homeland Security fish while reducing the risk from for Food Businesses Presidential Directive (HSPD) 9. mercury. HSPD-8 requires that all federal, “The Food Authority’s Mercury he Agency is issuing revised state and local response capabilities in Fish campaign has been recog- guidance for the Regulation are adequate. The Incident Com- nized as an international benchmark on Microbiological Criteria mand System was established in and that’s exactly the type of for Foodstuffs, which applies from response to HSPD 5, which requires expertise VWWHO wants to tap into,” January |1, 2006. The aim of that the federal government and Mr. Outtrim said. the guidance is to help UK food states have a comprehensive “Ms. Kitchener has been invited business operators understand the approach to emergency manage- to provide a summary of our work requirements of new European ment and coordinate the efforts of on risk communication and help pre- legislation.

178 FOOD PROTECTION TRENDS | MARCH 2006 The Agency’s consultations on New Food Law to information becomes available from this regulation, the UK Regulatory Enhance Consumer the EU and Irish Government Impact Assessment and associated Protection — FSAI departments. The Web site and guidance, generated extensive leaflets will be of interest to all food comments from many key stake- Publishes Information businesses in Ireland, enforcement holders and those concerning the Pack officers and interested parties. clarity of the text are reflected in According to Dr. John O’Brien, the final guidance. We also received he Food Safety Authority chief executive, FSAI the new requests for detailed guidance of Ireland (FSAI) has comprehensive food law encom- relating to the practical application published an information passes |7 pieces of old legislation, of the regulation in a number of pack containing a range of leaflets areas such as: enforcement, primary to assist compliance by food bus- some dating back over 40 years which led to some inconsistencies production, small businesses, dura- inesses with the requirements of bility studies, sampling plans and new EU food hygiene regulations and difficulties of understanding. frequency, the relationship between which came into force on January “The new legislation brings together the regulation and food safety Ist. The new EU food law aims to all the various regulations and management practices, transitional optimise the protection of public assembles them out more clearly derogation for minced meat, meat health through improving and for food businesses to understand. preparations and meat products, expanding current legislation. It The underlying premise of the law and training for food business is applicable to over 40,000 food now very clearly states that it is the operators and enforcement officers. businesses in Ireland and the legal duty of food business opera- We plan to work with relevant farming community. tors to produce food safely. This is stakeholders to ensure the addit- The new food law brings a requirement that is contained in ional guidance requested is provided together |7 previous EU Hygiene current legislation and is under- and will arrange a meeting within Directives into five new pieces of pinned in general food law. The the next two months to take this legislation. The legislation intro- FSAI’s role in relation to this new work forward. duces a “farm to fork” approach food law is to assist the enforce- The Agency also proposes to to food safety. Primary production ment officers in its application. This review the guidance document after (farming) is now an integral part of series of leaflets for food business 12 months to take account of food hygiene legislation for the first operators is to present the legisla- experience gained in applying the time. It also puts the legal obligation tion in simple terms and enable regulation. We would therefore like on the food businesses to bear the them to better understand the to invite comments on the practical full responsibility for the safety of comprehensive range of legislation application of the regulation and the food produced. impacting on their businesses,” says guidance up to December 31, 2006. The five leaflets included in the Dr. O’Brien. In the meantime, the Agency is information pack produced by the Dr. O’Brien confirmed that happy to provide advice direct to FSAI, which are freely available to the new legislation requires all food food businesses, and food businesses interested parties, are entitled Key business operators, except primary should be aware that some trades Principles and Obligations for Food producers, to implement and organizations, such as the British Businesses; General Food Law; maintain procedures based on the Retail Consortium and Chilled Food Regulation on Microbiological principles of HACCP which will Association, have produced guid- Criteria; Regulation for Restaurants, ensure the production of safe food ance on complying with the regulation that may also be helpful. Caterers, Retail and Wholesale and help to protect consumer Guidance on EC Regulation Operators; and Regulation for health. “The legislation is structured 2073/2005 on Microbiological Premises Handling Products of so that it can be applied flexibly in Criteria for Foodstuffs. General Animal Origin. The leaflets outline all food businesses regardless of guidance for food business opera- in simple terms the legal obligations their type or size. The new more tors (pdf 92 kb) available at http:// of food businesses. In addition, the risk-based and flexible procedures www .foodstandards.gov.uk/multime- FSAI has a section on its Web site will better match the needs both dia/pdfs/ecregguidmicrobiolcriteria. that provides further advice and of individual businesses and enforce- pdf. will be continually updated as more ment authorities. For the vast

MARCH 2006 | FOOD PROTECTION TRENDS 179 majority of food businesses, the of pathogens. New approaches are Prevention and Control (ECDC) is law’s insistence on the application being used to improve the capacity collaborating closely with the WHO of procedures based on HACCP of surveillance systems in detecting Regional Office for Europe on the principles is not a new requirement. previously unknown threats, such integration of the revised IHR In most areas of food production as monitoring of syndromes requirements into the alert notifi- this legal requirement is already in (syndromic surveillance), death cation process. place. The application of HACCP- rates, health service use (such as The ECDC is working with based principles in food manufactur- emergency hospital admissions and European national experts, the ing and preparation is widely drug prescriptions), behaviors, and European Commission and the regarded throughout the EU and in exposure to risks related to the WHO to agree on a common most developed countries as crucial environment, food or animals. Europe-wide terminology for to the management of food safety More recently, surveillance epidemic intelligence needed for and, in turn, consumer protection,” institutions have been actively collaboration and harmonization of Dr. O’Brien states. searching for information about methods, and a basic framework for the epidemic intelligence process What is Epidemic health threats using internet scanning tools, email distribution that can be applied in all European Intelligence, and How lists or networks that complement countries. The ECDC will support is It Being Improved the early warning function of European countries by producing in Europe? routine surveillance systems. a weekly confidential communicable disease threat bulletin. Primary information can be pidemic intelligence can be This framework, proposed by reported by individuals, the media defined as all the activities the ECDC and broadly accepted by or information scanning tools (such related to early identification the European experts, separates the as GPHIN (the Global Public Health of potential health threats, their evolving methods to identify pre- Intelligence Network), and the verification, assessment and investi- viously unknown or emerging health European Commission’s Medical gation in order to recommend threats from more traditional rout- Information System, MedlISys), and public health measures to control ine surveillance systems. Although may be further processed and them. there is generally overlap of these summarised by specific distribution Epidemic intelligence is being activities, it provides a useful lists or networks (such as ProMED- seen as increasingly important reference for the general terms mail and the World Health Organi- because of the need to rapidly used in the epidemic intelligence recognize emerging international zation (WWHO) Outbreak Verifica- process. All components of the health threats such as SARS, or any tion List). While this approach has framework, including the Europe- clusters of human-to-human trans- been successful in complementing wide surveillance networks, are mission of a new influenza virus with surveillance systems for the detec- important contributors to the pandemic potential. The term tion of emerging threats at interna- epidemic intelligence process. “epidemic intelligence” is not used tional level, few countries have Strengthening human and in all European countries, and may developed standard operating communication networks will help cause confusion when translated procedures for epidemic intelligence to build a culture of timely reporting into some languages. However, this or integrated these processes into of potential health threats. An term will be used until alternatives their early warning activities. integrated response will require can be defined in each country and The revised international health multidisciplinary involvement at language. regulations (IHR), once adopted, will local, regional and national levels. National and regional disease also have an impact on epidemic Sensitivities have to be addressed surveillance systems provide intelligence activities because they with regard to a potential negative information on potential threats by require countries to strengthen and understanding of the terms “epi- identifying abnormal events within maintain capacity to detect, assess, demic intelligence” and “reporting the temporal distribution of known notify and report events that may culture.” disease indicators routinely col- constitute a public health emergency There is a need for guidelines lected (number of cases, rates), and of international concern. The for epidemic intelligence to be changes in laboratory characteristics European Centre for Disease developed by the ECDC together

180 FOOD PROTECTION TRENDS | MARCH 2006 with national authorities in Europe. poultry industry has been working Campylobacter is recognized This should assist countries in closely in partnership with the to be the most common cause strengthening their own national authorities on the island of Ireland of bacterial foodborne illness in epidemic intelligence activities. to reduce the levels of Campylo- humans in many countries, including bacter. This study shows that the the island of Ireland. There were Study Identifies prevalence of the bacterium on raw over 2,600 cases notified on the poultry remains high. We know that Campylobacter in island of Ireland in 2004, which was during the handling and preparation over 3 times the number of Salmo- Poultry as Risk Factor of foods in the domestic kitchen nella cases. However, many of those for Gastroenteritis Campylobacter is easily spread, affected do not report it to medical readily contaminating other foods practitioners and as a result, it is in Humans and surfaces.” widely accepted that significant Traditionally it has been ee ecent research, funded underreporting occurs. The symp- common practice to wash raw by safefood, has indi- toms of campylobacteriosis, which poultry under the tap, prior to cated a high occurrence generally last 2-5 days, include cooking. But this has been identified of the food poisoning bacterium, diarrhea, abdominal cramps and as a major risk factor because it sometimes fever and vomiting. Campylobacter in raw poultry, increases the potential for the European scientific experts met particularly chicken, with 49.9% of spread of Campylobacter and other on February 8th at a conference in retail samples of raw chicken testing bacteria throughout the kitchen, as Dublin, organized by Teagasc and positive for the bacterium,” said they are easily transferred through funded by the European Commis- Dr. Paul Whyte from UCD, lead splashes and drips. sion to discuss the issue of Camp- researcher. “These research findings further “The study was carried out to support the advice not to wash ylobacter in the food and water provide all island public health data poultry before cooking. The pre- chain. on Campylobacter. Our research sence of Campylobacter is a compel- The study using genetic finger- showed that a high proportion ling reason why consumers should printing investigated the role of of human Campylobacter cases place raw chicken straight into the foods and companion animals in are linked with the handling and oven and ensure that the meat is the epidemiology of Campylobacter consumption of contaminated cooked thoroughly, until it is piping infection in humans on the island foodstuffs of animal origin, particu- hot all the way through, the juices of Ireland. larly poultry. Campylobacter is a run clear and there is no pink meat | A full copy of “A Comparative common cause of bacterial food- left. By correctly following this Study of Thermophilic Campylo- borne infection in many countries simple advice to ensure proper including the island of Ireland. bacter Isolates of Clinical, Food Scientists have detected the cooking, consumers can be reas- and Pet Origin Using Genotypic pathogen in raw poultry produced sured that the process will destroy and Antimicrobial Characterization worldwide.” any harmful bacteria present, leaving Techniques” can be found at www. Dr. Thomas Quigley, director the meat perfectly safe to eat,” he safefoodonline.com/safefood/ of food science, safefood said, “The continued. uploads/campylobacterreport.pdf.

MARCH 2006 | FOOD PROTECTION TRENDS 181 INDUSTRY PRODUCTS

Northland Laboratories utilizing the best recognized science Utilizes AOAC-approved available, to our customers.” When IMS from MATRIX used in combination with polymerase chain reaction (PCR), both IMS and MicroScience for Pathogen PCR provide an unprecedented level Testing of specificity for pathogen detection N orthland Laboratories of in addition to speed and sensitivity. Northbrook, IL and Green Bay, Northland is also the first indepen- WI has announced the adoption of dent testing laboratory in North America to introduce this combined the PATHATRIX system from MATRIX technology to the food industry. MicroScience, Golden, CO for their Northland Laboratories routine pathogen testing. Northland 847.942.4136 Laboratories is the first independent Northbrook, IL testing lab to use this technology in www.northlandlabs.com Harvard Apparatus, Inc. routine pathogen testing for the food industry. Multifunction Waterproof Northland Laboratories is con- Alconox, Inc. Expands pH Meter from Harvard stantly striving to stay at the forefront Product Line of Scientific Apparatus of technology providing “state-of-the- Cleaners for FDA-regul- his new pH meter from Harvard art” solutions for their client base. ated Pharmaceutical, Apparatus is microprocessor After a period of research for new Biotechnology, and Medical controlled and housed in a rugged, technologies, Northland identified the Device Cleaning PATHATRIX system from MATRIX as waterproof casing — this pH meter can a Inc. the developer and withstand the elements! a significant breakthrough in sample manufacturer of detergent spe- The auto-instruction feature preparation and capture technology. cifically designed for cleaning labora- guides the user through a simple cali- The Salmonella, Listeria and E. coli tory glassware in healthcare settings, bration procedure — including NIST O157:H7 products are AOAC-RI has grown its product line to offer |2 buffer calibration at 6.86 and 9.18 in approved for a variety of food types, custom-formulated, environmentally addition to the standard 4.01, 7.01, including difficult sample matrices. friendly cleaner products that are now and 10.01. Northland conducted an exten- distributed worldwide for medical, The powerful software allows | sive evaluation study of the Salmonella, laboratory, pharmaceutical manufac- Listeria and E. coli O157 PATHATRIX or 2-point calibration with any of the turing and medical device applications. products over a 6-month period to memorized buffers. The ready Pharmaceutical and biotechnol- verify the performance of the AOAC- symbol appears when the unit has | ogy applications are highly critical due RI approved products in their own stabilized, and an automatic shut-off to the many tough residues that are conserves the battery. laboratories.After reviewing the data, used such as insoluble coatings and The meter features a dual level Northland’s Dr. Susan Abraham, tech- slow-release active ingredients. Both display with graphic symbols that show nical director and D. J.Alwattar, vice Citranox (enhanced acid for insoluble pH or mV as well as temperature to president of business development residues) and Citrajet (low-foaming 0.1°C. said, “We are confident that acid cleaners for insoluble residues) Harvard Apparatus, Inc. the PATHATRIX system provides were specifically designed to handle 800.272.2775 Northland Laboratories with the cut- the critical cleaning jobs required in Holliston, MA | ting-edge technology that guarantees process equipment, from tablet www.harvardapparatus.com we provide the best possible service, presses to mixing tanks.

The publishers do not warrant, either expressly or by implication, the factual accuracy of the products or descriptions herein, nor do they so warrant any views or opinions offered by the manufacturer of said articles and products.

182 FOOD PROTECTION TRENDS | MARCH 2006 INDUSTRY PRODUCTS

From spinner flasks to production The Maxi Contact Plates are avail- to 1,500 rpm and all at a price com- fermentation tanks, Alconox deter- able with different nutrient media: parable to standard analog-controlled gents can eliminate cross contamina- Tryptone Soy Agar for a total bacte- units. tion and assure reliably clean equip- rial count, Sabouraud Dextrose Agar The Models HS20 stirring hot ment. Even difficult accumulated bio- | for yeasts and molds. plate, HP20 hot plate, and ST20 stir- material residues on fermentation International pbi S.p.A. rer are compact units measuring vessel agitation shafts, thermowells, 39.02.48779245 10"(25.4cm) deep by 7"(17.78cm) harvest tubes, sparger tubes and the Milano, Italy wide by 4.5"(11.43cm) tall. bevel tips of addition ports easily come www.internationalpbi.it/ The heating surface is 6" by 6" clean to Alconox detergents. (15.24cm) constructed of solid white When you scale up to produc- ceramic glass for quick heating and tion, Alconox can provide cleaning excellent spill resistance. Ruggedly validation support, quality control and built, they can withstand at least 30 regulatory compliance documentation. pounds (13.5kg) on the plate surface Tergazyme (circulation cleaning of fil- without damage. tration systems) and Citrajet (non- They feature scrolling buttons for foaming, acid cleaner for amphoteric setting stirrer, heater, or memory func- protein cleaning) are ideal products for tions. Heating models have a digital the FDA-regulated pharmaceutical and display that shows heater power biotechnology industries. applied as a percentage of overall Alconox, Inc. range for easily reproducing settings. 914.948.4040 The units are available in 100,115 White Plains, NY and 230VAC models for use anywhere www.alconox.com in the world and come complete with 3-wire AC line cord for the country Maxi Contact Plates of use, user’s manual and full |2-month warranty. All units are CE compliant. Available from Torrey Pines Scientific, Inc. International pbi S.p.A. Torrey Pines Scientific, Inc. 760.471.9100 he hygienic conditions of hands Torrey Pines New Hot Plates/Stirrers Offer Digital San Marcos, CA are a key point to avoid micro- www.torreypinesscientific.com biological cross contamination during Control production in the pharmaceutical, oo Pines Scientific, Inc. an- Wire Belt’s C-CureEdge food, dairy sectors and in the hospi- nounces its new DigiLog”™ line of Belting, EZSplice " System tal-clinical field. The personnel should hot plates, stirrers, and stirring hot and CarrySmart” Conveyors be educated to the importance of hand plates. cleaning and trained how to perform a These units feature digital display W "" Belt, a developer of ad- correct washing and disinfection. of temperature power settings and vanced belting solutions, The adoption of the Maxi Con- two memory keys for storing and re- will feature its patented C-CureEdge”, tact Plates from International pbi is calling favorite settings. unique open-mesh, stainless steel wire one of the basic and simplest system In the interest of safety, there is a belting; the EZSplice” belt splicing to reach this goal. The fingers of the system; and the new CarrySmart® line hands are pressed on the agar surface plate hot indicator that stays activated of conveyors at the SNAXPO 2006 of the Maxi Contact Plate and after even after the unit is turned off if the Show in Mandalay Bay, Las Vegas, NV, 24/48 hours of incubation the colo- plate remains above 50°C. from March 19-22, 2006. nies of the agar will show the micro- The Digilog™ line provides mem- C-CureEdge’s closed-loop-ends biological contamination and the skill brane keypad operation, with tem- offer faster installation and repair time, of the operator in hand washing.A real perature settings as low as 30°C to as while continuously minimizing the risk live picture is definitely better than a high as 450°C, stirring ranges from 100 of accidents caused by sharp open lot of words.

MARCH 2006 | FOOD PROTECTION TRENDS — 183 INDUSTRY PRODUCTS

ends. C-CureEdge eliminates the pos- Advance America is helping compa- ity environments, the Safety Vac series sibility of snags and tangles, and the nies meet those challenges with the vacuums feature rugged design for belts are sanitary safe, and easy launch of its newest line of industrial long-term use, quiet operation, and a to clean. Wire Belt’s cost-effective vacuum cleaners — the Safety Vac se- host of optional extras. Able to effec- C-CureEdge belts reduce downtime ries. tively collect and retain contaminants by minimizing conveyor-to-conveyor This innovative group of machines such as dust, bacteria and food scraps, snags and tangling during shipping, is designed to meet the twin customer the three vacuum Safety Vac series storage, installation, repair and day- concerns of cost and performance. continues Nilfisk-Advance America’s to-day operation. Simultaneously addressing the clean- tradition of product excellence, com- When EZSplice is used to make liness standards of organizations and bining attention to detail, careful er- the splice-joint on a newly installed tackling the health and safety concerns gonomic design, and the availability of replacement belt, the life of the belt will of employees, the Safety Vac series also a wide range of accessories. be increased dramatically, simply be- effectively reduces the overall cost of Nilfisk-Advance America cause of the strength of the EZSplice cleaning. 877.215.8322 ext. 131 strand. It eliminates the weak points The three vacuums in the Safety Malvern, PA caused by bending and weaving a tradi- Vac series offer distinct attributes with www.nilfisk-advance.com tional splice into the belt. Additionally, clear benefits for a range of industrial EZSplice requires less installation time, users: allowing minimal downtime. The Nilfisk GD 930 is a canister CarrySmart is a unique, made-to- vacuum built for solid performance in order line of conveyors. CarrySmart abusive environments with the added belts are constructed from stainless benefit of noise reduction. Designed steel, which makes it ideal for the food with optimized air-flow patterns to processing industry. The CarrySmart maximize suction and minimize noise, line includes flex-turn, flat-flex straight, multi-stage filtration, and sturdy steel, flat-flex huttle conveyors, and Carry- the GD 930 also features quick and Smart spreader or converger specialty easy access to internal parts for efficient servicing. conveyors. CarrySmart conveyors Iwaki America Inc. offer a stable conveying surface that The Nilfisk UZ 964 is a hip- is easy to clean and maintain. The con- mounted vacuum worn like a belt around the waist, designed for opera- veyors are able to maintain product Iwaki America Offers Risk- tor comfort and reduction of back orientation around turns and free Pump Program on offer full product support for delicate strain. The versatility needed to clean products. narrow spaces and cramped work ar- MDM Chemical Process Wire Belt Company eas combined with tremendous suc- Pumps 603.644.2500 tion power and durability make the | waki America Inc. announces a free Londonderry, NH UZ 964 ideal for demanding applica- trial pump program for their MDM www.wirebelt.com tions such as mold or asbestos magnet drive chemical process pump remediation. line. The NilfiskUZ 934 is a durable The MDM product line has Nilfisk-Advance America canister vacuum cleaner combining proven itself as a rugged quality de- Introduces New Safety reliability and performance at a low price. Quiet operation, lightweight sign with truly innovative engineered Vac Series design and easy access to internal features allowing users to recognize M anufacturing and industrial com- parts combined with the rugged con- it as the leader in non-metallic mag- panies today face increasingly struction and durability required for netic drive technology. With patented complex plant maintenance and industrial-strength cleaning make the features such as dry run capability, the cleaning needs driven by consumer UZ 934 one of the best in its class. MDM provides users with a value demands, regulatory requirements, Delivering maximum portability packed solution to their chemical pro- and sanitation best practices. Nilfisk- within a wide range of plant and facil- cess pump needs.

184 FOOD PROTECTION TRENDS | MARCH 2006 INDUSTRY PRODUCTS

The MDM is a wide-ranging line Designed to optimize worker any size facility and any type of prod- of chemical process pumps with mod- efficiency and sanitation, the adjustable uct or package. els that exceed ANSI hydraulics with undershelves feature Microgard® an- With individual, motor-driven flows to 360 gpm and heads to 350 ft. timicrobial protection. Microgard® belted carriers, the S-3000CB features Capable of handling temperatures to provides protection from a broad gentle, horizontal item discharge and 302°F. The MDM design features stan- range of bacteria, molds and mildew induction to ensure precise position- dard construction materials of ETFE that can cause stains, odors and pro- ing and orientation throughout the for cost-effective handling of most duct degradation. The antimicrobial sortation process. Because of its hori- aggressive chemistries, and PFA for protection never washes out, even zontal induction and discharge, the S- added temperature capabilities and with dishwasher cleaning of polymer 3000CB accommodates a diverse mix high purity applications. Available shelf sections. of products and package types within bearing systems of carbon and high Eagle’s dishtables and worktables an individual batch of sorted items. purity alumina ceramic, or alpha feature stainless steel tubular base Carriers on the S-3000CB accel- construction for superior stability and sintered silicon carbide, ensure pro- erate to match induction speeds. Sort strength. The NSF-listed shelf sections cess integrity. discharge can be optimized to a spe- are removable for ease of mopping cific product rather than averaged MDM is a compact close-coupled underneath the table. Four-sided stain- design with modular construction and across a range of product. Discharge less steel bracing ensures optimum from S-3000CB carriers is extremely individually replaceable parts, allowing sturdiness and eliminates table wobble. accurate, allowing for closer discharge simple maintenance and lower cost of Choose from three grades of steel in chute centers and selective position- ownership. The convenient mounting a wide selection of sizes and styles. ing of sorted items within a chute. configuration and dual back pull-out Eagle Foodservice Equipment S-3000CB cross-belt sorters op- 800.441.8440 design provides user the ability to erate at speeds up to 472 ft/min (2.4 Clayton, DE maintain line pressure while remov- m/s) at just 65 dB(A). Versatile and www.eaglegrp.com ing the motor, or if necessary, access dependable, the S-3000CB uses a non- to the pump internals from the foot FKI Logistex S-3000CB proprietary control system for maxi- mounted front casing design to avoid mum flexibility. Cross-belt Sorter Provides disturbing the piping. The FKI Logistex S-3000CB of- Accurate, High-Speed Applications for the MDM include fers many induction options, from bulk chemical transfer, chlorination, Sortation of Difficult-to- multiple small items to longer, heavier water treatment, refineries, plating, Sort Items items. It features the ability to sort fume scrubbers, paper production, KI Logistex® introduces the heavy items to one side of a discharge desalination, and metal pickling. S-3000CB cross-belt sorter. The and smaller, fragile items to the other. Iwaki America Inc. S-3000CB cross-belt sorter provides Standard S-3000CB cross-belt 508.429.1440 accurate, high-speed transportation sorters are designed with a single cross- Holliston, MA and sortation of items that present belt cart per carrier. An optional www.iwakiamerica.com difficulties during traditional sortation, double-cart version is available to meet such as fragile products and hard-to- specific sortation requirements. Eagle Offers Machine- grip packages. The S-3000CB’s modular frame washable Undershelves A provider of more than 900 and cart designs reduce the amount of for Dishtables sortation systems installed worldwide, time required for commissioning. Its FKI Logistex is the industry leader in streamlined assembly features a mini- Fz Foodservice Equipment offers high-speed sortation. S-3000CB mum of moving parts, reducing wear- Lifestor® high-density polymer sortation systems are used in a wide and-tear and increasing system life. undershelves for stainless steel tubu- range of applications, from post and FKI Logistex lar-based dishtables and worktables. parcel to distribution and manufactur- 877.935.4564 Eagle’s Lifestor undershelves are ma- ing. The S-3000CB’s scalable design and Frederick, MD chine-washable and non-corrosive. sortation process can be tailored to www. fkilogistex.com

MARCH 2006 | FOOD PROTECTION TRENDS 185 Proposed IAFP 2006 93rd Annual Meeting August 13-16 ; Calgary Symposia Topics Alberta (Canada for [AFP 2006

Refrigerated Ready-to-Eat (RTE) Foods: Who Spoiled My Beverage? Microbiological Concerns and Control Measures Biosecurity at Retail

International Food Law — An Overview Symposium on Salmonella

How Risk Managers Decide on Risk from Symposium on Foodborne Viruses Different National Perspectives Symposium on Enterobacter sakazakii Surrogate Microorganisms: Selection, Use and Validation Laboratory Quality Programs — A Global Perspective The New Frontier in Emerging Methods - How to Make the New Technologies Identification of Risks Associated with Practical for You Vibrios in Raw Molluscan Shellfish

The Evolution of Environmental Food Issues Regarding Raw Milk Sales and Safety Risks in Manufacturing Plants Consumption Bacterial Resistance to Antimicrobials: Verification of Sanitary Design of Food Current Trends and Future Perspectives Equipment Innovations in the Canadian Approach to Making Foods Safer: Factors That Food Safety Along the Supply Chain Influence Change Cleaning and Sanitation for Retail Food Water Safety Quality Roundtable: Global Safety Part 1: Identifying the Issues Water, HACCP Issues Foodborne Disease Update “A New Crack at Egg Safety: Egg Safety Developing and Improving Your Food from the Hen House to Your House” Microbiology Laboratory

Chicken and Eggs — Campylobacter from Methods, Methods Everywhere but Which Gate to Plate is Right for Me? Selection and Verification of Methods Assuring Safety of Animal-based Organic Products Food Safety/Food Standards Auditing

Subject to change

186 FOOD PROTECTION TRENDS | MARCH 2006 IAFP 2006 IAFP 2006 93rd Annual Meeting August 13-16 Calgary Alberta Canada Networking Opportunities

IAFP FUNCTIONS

WELCOME RECEPTION -+yatt Regency Calgary IAFP JOB FAIR-Telus Convention Centre Saturday, August 12 + 4:30 p.m. - 5:30 p.m. Sunday, August 13 through Wednesday, August 16 Welcome to IAFP 2006 and to the beautiful city of Employers, take advantage of recruiting the top food Calgary. Reunite with colleagues from around the world scientists in the world! Post your job announcements and as you socialize and prepare for the leading food safety interview candidates. conference. COMMITTEE AND PDG CHAIRPERSON BREAKFAST (By invitation)-Hyatt Regency Calgary AFFILIATE RECEPTION -hyatt Regency Calgary Monday, August 14 + 7:00 a.m. — 9:00 a.m. Saturday, August 12 * 5:30 p.m. - 7:00 p.m. Chairpersons and Vice Chairpersons are invited to attend Affiliate Officers and Delegates plan to arrive in time to this breakfast to report on the activities of your committee. participate in this educational reception. Watch your mail for additional details. EXHIBIT HALL LUNCH - NEW! telus Convention Centre Monday, August 14 * 12:00 p.m. - 1:00 p.m. COMMITTEE MEETINGS-+yatt Regency Calgary Tuesday, August 15 + 12:00 p.m. - 1:00 p.m. Saturday, August 12 + 1:00 p.m. - 5:00 p.m. Stop in the Exhibit Hall for lunch and business Sunday, August 13 * 7:00 a.m. - 5:00 p.m. on Monday and Tuesday noon. Refreshments Sponsored by Springer New York LLC EXHIBIT HALL RECEPTIONS - Telus Convention Centre Committees and Professional Development Groups Monday, August 14 + 5:00 p.m. - 6:30 p.m. (PDGs) plan, develop and institute many of the Association's Sponsored by DuPont Qualicon projects, including workshops, publications, and educational Tuesday, August 15 * 5:00 p.m. - 6:00 p.m.- NEW! sessions. Share your expertise by volunteering to serve on any Join your colleagues in the Exhibit Hall to see the most number of committees or PDGs. Everyone is invited to attend. up-to-date trends in food safety techniques and equipment. Take advantage of these great networking receptions. STUDENT LUNCHEON -hyatt Regency Calgary PRESIDENT’S RECEPTION (By invitation)-Hyatt Regency Calgary Sunday, August 13 * 12:00 p.m. - 1:30 p.m. Monday, August 14 + 6:30 p.m. — 7:30 p.m. The mission of the Student PDG is to provide students Sponsored by Fisher Scientific of food safety with a platform to enrich their experience as This by invitation event is held each year to honor those Members of IAFP. Sign up for the luncheon to help start who have contributed to the Association during the year. building your professional network. PAST PRESIDENTS’ DINNER (By invitation)-Hyatt Regency Calgary EDITORIAL BOARD RECEPTION +yatt Regency Calgary Monday, August 14 + 7:30 p.m.— 10:00 p.m. Sunday, August 13 * 4:30 p.m. - 5:30 p.m. Past Presidents and their guests are invited to this dinner Editorial Board Members are invited to this reception to be to socialize and reminisce. recognized for their service during the year. BUSINESS MEETING- Telus Convention Centre OPENING SESSION Tuesday, August 15 * 12:15 p.m. - 1:00 p.m. AND IVAN PARKIN LECTURE-Hhyatt Regency Calgary You are encouraged to attend the Business Meeting Sunday, August 13 * 6:00 p.m. - 7:00 p.m. to keep informed of the actions of YOUR Association. Join us to kick off IAFP 2006 at the Opening Session. Listen JOHN H. SILLIKER LECTURE-Telus Convention Centre to the prestigous Ivan Parkin Lecture delivered by Dr. Arthur Wednesday, August 16 * 3:45 p.m. — 4:30 p.m. Liang. The John H. Silliker Lecture will be delivered by Dr. William H. Sperber. CHEESE AND WINE RECEPTION -Telus Convention Centre AWARDS BANQUET-hyatt Regency Calgary Sunday, August 13 * 7:00 p.m. — 9:00 p.m. Wednesday, August 16 + 7:00 p.m. - 9:30 p.m. Sponsored by Kraft Foods Bring IAFP 2006 to a close at the Awards Banquet. Award An IAFP tradition for attendees and guests. The reception recipients will be recognized for their outstanding achieve- begins in the Exhibit Hall immediately following the Ivan ments and the gavel will be passed from Dr. Jeffrey Farber Parkin Lecture on Sunday evening. to Incoming President Frank Yiannas, M.P.H.

MARCH 2006 | FOOD PROTECTION TRENDS 187 [AFP 2006 93rd Annual Meeting August 13-16 IAFP 2006 Calgary Alberta Canada Event Information

EVENING EVENTS : GOLF TOURNAMENT

NEW - IAFP Foundation Fundraisers Murder Mystery Dinner at the Deane House Tuesday, August 15 * 6:30 p.m. — 10:00 p.m. A short ride from downtown Calgary leads to The Deane House located in the Fort Calgary interpretive site. Nestled on the banks of the Elbow River, the house has maintained its historical authenticity and is a perfect setting for relaxed, casual dining. Golf Tournament at The Links of GlenEagles The Deane House Mystery Saturday, August 12 * 7:30 a.m. - 4:00 p.m. from History is a unique, interactive dinner theatre. Characters Join your friends and colleagues for a relaxing round of golf, from the past play out a mystery, loosely based on local history Canadian Rocky style, before [AFP 2006. From the very first tee at while guests play detective, trying to figure out “who dunnit.” The Links of GlenEagles, you know you've made the right choice for During Act |, enjoy a leisurely cocktail in the Captain's Room while your day of golf. On every hole there are panoramic Rocky Mountain the characters mingle with the crowd. The Narrator explains the views as a backdrop to one of Canada’s most superb golf courses. rules of the game, how the evening will proceed and makes formal At The Links of GlenEagles you will find a pristine course — lush introductions. Guests then move to the main dining room where green fairways, the brilliant white sand bunkers and exciting Act Il unfolds during soup and salad service... and concludes with changes in elevation. a murder. After a sumptuous entrée, explore the house, eaves- Designer Les Furber, one of Canada’s greatest golf designers, dropping and listening for further clues. As the curtain comes carved this course into the rugged foothills just as they run up to down on Act lil, return to the dining room where dessert is served. the Rocky Mountains. Portions of the course run along a cliff some At this point “guesses” are revealed and the murder is solved. 200 feet above the Bow River Valley. The course offers a grand visual experience as well as a golfing adventure. It’s a round you will talk Dinner at The Ranche about for months afterward. Tuesday, August 15 * 6:30 p.m.- 10:00 p.m. Price includes transportation, greens fees with cart, range balls, lunch and prizes. The flavors and traditions of Alberta's ranching heritage live on at The Ranche Resta- DAYTIME TOURS urant. Originally built in 1886 by William Roper Hull as the The Best of Lake Louise and Banff headquarters of The Bow Valley Saturday, August 12 + 8:00 a.m. - 5:00 p.m. Ranche, it was sold in 1902 For over a century, to Patrick Burns, one of the explorers have been making founding members of the the trip to the incredible Calgary Stampede. This towering mountain peaks and intriguing historic house was icy blue glaciers, which are the once one of Southern Alberta's grandest private residences and highlights of Banff National today it is home to one of Calgary's finest and most creative Park. As you depart the urban restaurants — a unique setting within the city. city of Calgary, you will pass Located in Fish Creek Provincial Park, the Ranche is acclaimed through the rolling wheat fields for its commitment to exceptional dining experiences. Executive and into the foothills before Chef Alistair Barnes and his team offer discriminating dinners, fresh entering the majestic beauty baked bread, the finest meat, poultry and fish, naturally raised game of the Canadian Rockies. Once in Banff National Park, the journey (from their own game ranch!), fresh vegetables and mouth-watering continues along the winding Bow Valley Parkway passing Hole- desserts. in-the-Wall, Johnston Canyon and magnificent Castle Mountain. A portion of your registration fee from the two IAFP Foundation At Lake Louise, enjoy free time to discover this special place with Fundraising activities will be donated to the Foundation. outdoor pursuits: hike, rent a canoe, or try horseback riding. If you prefer, the Fairmont Chateau Lake Louise has various shops, lounges, restaurants, and fabulous architecture that will impress for hours. The rich history and beauty of Lake Louise will last in memory for years to come! Rejoin the group to enjoy a delicious lunch before departing the Chateau for the second half of the tour.

188 FOOD PROTECTION TRENDS | MARCH 2006 The next part of the adventure in the Rockies leads to Art Walk beautiful Banff! This tour features the spray of cool waterfalls, an Tuesday, August 15 * 10:00 a.m. - 1:30 p.m. (Lunch not included) optional ascent up a mountain, a taste of local history and a chance Downtown Calgary isn’t all concrete and glass — it’s also home to spy on wildlife - complete in one afternoon! To start, feel the to some of Calgary's best-known art galleries. These gems will be power of the Bow Falls and the beauty that surrounds it just below the Fairmont Banff Springs Hotel. Continue exploring some of the explored on a walking tour of downtown. Stops will include the Stephen Lowe Art Gallery featuring Western and Asian fine art best views in town — Surprise Corner on Tunnel Mountain Drive, the Hoodoos (oddly shaped pillars of glacial rock) and Mount paintings and sculptures by more than 65 artists; Diana Paul Norquay’s winding road. Next stop at the Cave and Basin Galleries, where some of Canada’s most renowned contemporary impressionists are featured; Gainsborough Galleries, opened in Centennial Center — the birthplace of Canada’s national parks 1923, the longest-running art gallery in the city; and Wallace where the guide will provide interesting tidbits on Banff's rich Galleries, representing accomplished Canadian and international natural and human history. Before returning to Calgary, enjoy contemporary visual artists. some free time to explore the many unique cafes, boutiques, and shops in downtown Banff or take a relaxing stroll through the The tour will end at Art Central - Calgary's newest addition to the art scene, with three floors of bright open space housing art tranquil Cascade gardens. galleries and artists studios. A short tour highlighting the main Optional: For those not wanting to stop downtown, the coach will continue on to Sulphur Mountain where guests can take the attractions on each floor will be followed by a demonstration in one of the artist's studios. gondola up to the 7,500 foot summit of the mountain and enjoy Following the tour, explore Art Central, enjoy a delicious lunch a panoramic view of the entire Bow Valley as well as explore the (not included) in one of the trendy downtown restaurants, interpretive trail that winds atop the mountain. Gondola admiss- or continue exploring Calgary's artistic offerings. ion is not included in the tour price. Yoga and Cooking Class The Complete Calgary Tour Wednesday, August 16 + 9:45 a.m. - 2:00 p.m. Sunday, August 13 + 10:00 a.m. — 4:00 p.m. Today is dedicated to the issues of health and vitality that are so prevalent in the Western Canada lifestyle. Start the day witha private session at one of the trendy downtown yoga studios. The local instructor will lead an hour-long vinyasa yoga class. This popular form of yoga focuses on integrating breath and movement, awareness and alignment, and strength and flexibility in daily life. The result is improved circulation, a light and strong body, and a calm mind. After class, depart for the Cookbook Company, Calgary’s Spend today exploring the exciting attractions of Calgary. This culinary hub. The culinary classroom plays host to over 200 cooking thriving business center combines the friendly atmosphere of the classes, wine classes, specialty dinners and workshops each year. old west with the aggressive style of a modern cosmopolitan center. The body and mind theme will be carried forward into this culinary The day will be highlighted by stops at historical locations, unique adventure with the cooking of a delicious and healthy vegetarian neighborhoods and scenic viewpoints. Start at the Calgary Tower lunch with the local yoga and cooking guru. that features spectacular views of Calgary and the Canadian Rockies as well as a new glass floor attraction. Visit Heritage Park where the sights and sounds of Canada’s exciting pioneer west has been POST MEETING ACTIVITY recreated; enjoy a tour onboard an authentic steam train followed by lunch in one of the historical buildings. Last, make a stop at Outdoor Adventure in Kananaskis Canada Olympic Park, an internationally-renowned winter training Thursday, August 17 * 8:30 a.m. — 2:30 p.m. facility and home to the world’s largest Olympic Hall of Fame! Welcome to the REAL WEST! Transfer by exclusive coach to Kananaskis Country for a morning of activities in the beautiful Drumheller and the Badlands Canadian Rockies. Monday, August 14 * 8:00 a.m. — 4:00 p.m. Tucked away in the spectacular Kananaskis Valley, Boundary Ranch is the perfect setting for an Alberta Barbecue. Lunch at Wind whines through the Boundary Ranch offers the opportunity to relax and watch the trail stubble of brush over a dry rides leave the corral, get involved in activities like horseshoes valley, its whispers joined only or roping or take a picturesque stroll through the mountains by the incessant creaking of surrounding the ranch. There is always a lot to see and do! Wander crickets and the occasional through the unique log and cedar facilities and enjoy western clacking of grasshoppers’ hospitality at its finest! Consider the additional activities offered for wings. This is the Badlands a small fee. Optional activities: of Alberta! As the landscape Biking in Kananaskis Voyageur Canoe Ride changes, you will feel as Kananaskis Hiking Tours though you've stepped back in Horseback Trail Ride at Boundary Ranch time — way back to prehistoric time! The highlight of this tour will Whitewater Rafting on the Kananaskis River be at the Royal Tyrrell Museum of Paleontology in Drumheller. This museum is a major exhibition and research center, and one of the largest paleontological museums in the world. It displays more than 200 dinosaur specimens, the largest number under one roof anywhere. Most of the dinos on display were found in Alberta; the majority just outside in Dinosaur Provincial Park and Drumheller. Following a tour of the museum, enjoy the unique landscape of some of the many self-guided trails and a leisurely lunch.

MARCH 2006 | FOOD PROTECTION TRENDS 189 EXHIBIT HOURS

Sunday, August 13, 2006 7:00 p.m. — 9:00 p.m.

IAFP 2006 Monday, August 14, 2006 9:30 a.m. — 6:30 p.m. 93rd Annual Meeting August 13-16 Tuesday, August 15, 2006 9:30 a.m. — 6:00 p.m. | C calgary Alberta anada DAYTIME EVENTS — Lunch included

Saturday, August 12, 2006 8:00 a.m. — 5:00 p.m. The Best of Lake Louise and Banff

Sunday, August 13, 2006 10:00 a.m. — 4:00 p.m. The Complete Calgary Tour IMPORTANT! Please read this information before completing your registration form. Monday, August 14, 2006 8:00 a.m.— 4:00 p.m. Drumheller and the Badlands

Tuesday, August 15, 2006 10:00 a.m.— 1:30 p.m.

MEETING INFORMATION Art Walk (Lunch not included)

Register to attend the world’s leading food safety conference. Wednesday, August 16, 2006 9:45 a.m. — 2:00 p.m. Full Registration includes: Yoga and Cooking Class * Technical Sessions Awards Banquet * Symposia Exhibit Hall Admittance EVENING EVENTS * Poster Presentations Cheese and Wine Reception ¢ Ivan Parkin Lecture Exhibit Hall Reception (Mon.-Tues.) Sunday, August 13, 2006 John H. Silliker Lecture Program and Abstract Book Opening Session 6:00 p.m. — 7:00 p.m. Exhibit Hall Lunch (Mon.-Tues.) Cheese and Wine Reception 7:00 p.m. — 9:00 p.m. Sponsored by Kraft Foods North America 4 EASY WAYS TO REGISTER Monday, August 14, 2006 Complete the Attendee Registration Form and submit it to the International Association for Food Protection by: Exhibit Hall Reception 5:00 p.m. — 6:30 p.m. Sponsored by DuPont Qualicon @ = : s\@Z ~~ Online: www.foodprotection.org Tuesday, August 15, 2006

Exhibit Hall Reception 5:00 p.m.— 6:00 p.m. > Fax: 515.276.8655 NEW - IAFP Foundation Fundraisers Murder Mystery Dinner at the Deane House 6:30 p.m.— 10:00 p.m. Mail: 6200 Aurora Avenue, Suite 200W Dinner at The Ranche 6:30 p.m.— 10:00 p.m. Des Moines, IA 50322-2864, USA

Wednesday, August 16, 2006 \ Phone: 800.369.6337; 515.276.3344 Awards Banquet Reception 6:00 p.m. — 7:00 p.m.

Awards Banquet 7:00 p.m. — 9:30 p.m. The early registration deadline is July 12, 2006. After this date, late registration fees are in effect. POST MEETING ACTIVITY

REFUND/CANCELLATION POLICY Outdoor Adventure in Kananaskis 8:30 a.m.— 2:30 p.m. Registration fees, less a $50 administration fee and any applicable bank charges, will be refunded for written cancellations received GOLF TOURNAMENT by July 28, 2006. No refunds will be made after July 28, 2006; however, the registration may be transferred to a colleague with Saturday, August 12, 2006 written notification. Refunds will be processed after August 23, Golf Tournament at The Links of GlenEagles 7:30 a.m. — 4:00 p.m. 2006. Event and tour tickets purchased are nonrefundable. HOTEL INFORMATION

International Association for Hotel reservations can be made online at www.foodprotection.org. Food Protection

190 FOOD PROTECTION TRENDS | MARCH 2006 International Food Protection, Association for "3° IAFP 2006 Registration Form Alberta Coanada

Member Number:

First name (as it will appear on your badge) Last name

Employer

Mailing Address (Please specify: J Home Work)

City State/Province Country Postal/Zip Code

Telephone E-mail

| \ \ ‘ c e b l c Regarding the ADA, please attach a brief description of special requirements you may have

IAFP occasionally provides Attendees’ addresses (excluding phone and E-mail) to vendors and exhibitors supplying produc ts and If you prefer NOT to be included in these lists, please check the box

PAYMENT MUST BE RECEIVED BY JULY 12, 2006 TO AVOID LATE REGISTRATION FEES

REGISTRATION FEES: MEMBERS NONMEMBERS | TOTAL

Registration $ 395 ($ 445 late) $ 597 ($647 late) Association Student Member $ 80 ($ 90late) Not Available Retired Association Member $ 80($ 90 late) Not Available One Day Registration* J Mon. 1 Tues. J Wed $ 215 ($240 late) $ 330 ($355 late) Spouse/Companion* (Name): $ 55 ($ 55 late) $ 55 ($ 55 late) Children 15 & Over* (Names): $ 25 ($ 25 late) $ 25 ($ 25 late) Children 14 & Under* (Names): FREE FREE “Awards Banquet not included Additional Awards Banquet Ticket (Wednesday, 8/16) $ 50 ($ 60 late) $ 50 ($ 60 late) Student Luncheon (Sunday, 8/13) $ 5 ($ IS late)

NEW IAFP FOUNDATION FUNDRAISERS: # OF TICKETS Tuesday, 8/15 Murder Mystery Dinner at the Deane House $ 130 ($140 late) Dinner at The Ranche $ 145 ($155 late)

DAYTIME EVENTS -— Lunch included

Golf Tournament (Saturday, 8/12) $ 135 ($145 late) The Best of Lake Louise and Banff (Saturday, 8/12) $ 130 ($140 late) The Complete Calgary Tour (Sunday, 8/13) $ 105 ($115 late) Drumheller and the Badlands (Monday, 8/14) $ 115 ($125 late) Art Walk — Lunch not included (Tuesday, 8/15) $ 42 ($ 52 late) Yoga and Cooking Class (Wednesday, 8/16) $ 90 ($100 late) Outdoor Adventure in Kananaskis (Thursday, 8/17) $ 82 ($ 92 late) Optional: Select one activity per person Qty.

Biking $ 93 ($103 late) Canoe Ride $ 56 ($ 66 late) Hiking $ SI ($ 61 late) Horseback Riding $ 57 ($ 67 late) Rafting $ 61 ($ 71 late)

PAYMENT OPTIONS: [(]) == TOTAL AMOUNT ENCLOSED $ Bee US FUNDS on US BANK CT Check Enclosed

Credit Card #. JOIN TODAY AND SAVE!!! Expiration Date (Attach a completed Membership application)

Name on Card

Signature _ EXHIBITORS DO NOT USE THIS FORM

“7 Check box if you are a technical, poster, or symposium speaker.

MARCH 2006 | FOOD PROTECTION TRENDS 191 IAFP 2006 REQUEST FOR ACCOMMODATIONS 93rd Annual Meeting August 13-16 INTERNATIONAL ASSOCIATION FOR FOOD PROTECTION Calgary 93rd ANNUAL MEETING Alberta anada August 13 - 16, 2006 Calgary, Alberta, Canada

INSTRUCTIONS OTe Ol Ueda! For best availability, make your reservation via internet (www.foodprotection.org) or by fax (403) 262-3809. Online housing will open on December 1, 2005. Arrival Date Departure Date = ri aeons a INTERNET: Attention Exhibitors: | Visit the International Association NOTE: Change of exhibit hours. Exhibit hall will close at 6:00 PM on Tuesday with teardown for Food Protection website at immediately following. | www.foodprotection.org to make your reservation L)Mr. LYMs. CJ Mrs. FAX: Only fully completed forms will be accepted by fax at 403-262-3809. First Name: Use one form per individual request. Last Name: MAIL: Address: Housing forms can be mailed to Tourism Calgary I|AFP Housing #200, 238-11 Ave. SE City/State/Province: Calgary, Alberta, Canada T2G 0X8 Zip/Postal Code: Country: Email address: Ol aa Daytime Ph: ( Fax Requests for reservations must be received prior to July 20, 2006 in order to guarantee convention room prices. You HOTEL SELECTION must cancel your room prior to Please select hotel from list below in order of preference (ie. 1st, 2nd, 3rd choice etc.). July 20, 2006. Cancellations after July 20th will result in a $25.00 USD CHOICE HOTEL RATES cancellation fee Calgary Marriott $174.00 CAD 1. Rooms will be assigned in a first-come, Fairmont Palliser $195.00 CAD first-served basis. Reservations can be made online or by mail or fax. Hyatt Regency $175.00 CAD 2. An acknowlegdement of your reservation will be sent to you. Please review all All rooms are standard rooms with one or two beds. information for accuracy. If you have booked online you will be sent an acknowledgement # of Occupants in room List Occupants Names: automatically. For all faxed reservations, a confirmation will be sent within 72 hours # of Beds Requested of reservations being processed; mailed (Note: extra charges will apply for more than two people in a room) confirmations will take 10-14 days. You may also check your reservation, regardless of Special Room Requirements: how have booked, by logging onto www.foodpretection.org and selecting the & & Disability requiring special services LJ Non-smoking [ua Smoking Passkey housing link. You will not receive a separate confirmation from the hotel. 3. Reservations not secured with a credit DEPOSIT INFORMATION card, will require a deposit in Canadian funds to be sent directly to the assigned A first night’s deposit is mandatory to guarantee rooms. (See instructions & information for other hotel. You will be advised what hotel to payment options.) make the money order payable to. LJ VISA - (_} [ American ‘ f xpress ri _} Diner’s ag a Club y ‘i (_} Mastercard 4. Reservation modifications & changes can be made online until August 7, 2006 or be sent in writing to Tourism Calgary Card Number: Expiry Date: prior to the date above. After August 7, 2006, please contact the hotel directly Name on Credit Card: regarding changes or cancellations. Cardholder's Signature*:

5. All hotel accommodations will be “Necessary to process reservations — to a 4% Alberta Tourism Levy and a 7% Federal Goods and Services Tax (GST). A 1% Destination Marketing Fee Complete and return this form by fax or mail to: may also apply. Tourism Calgary - Calgary Convention & Visitors Bureau 200, 238 11 Ave. S.E., Calgary, AB Canada T2G OX8_— 6. All room rates are quoted in Canadian Tel: (403) 263-8510 © Fax: (403)262-3809 LOUYMEN 4 LG A RY funds. For more information on Calgary visit: www.tourismcalgary.com CALGARY CONVENTION & VISITORS BUREAU

192 FOOD PROTECTION TRENDS | MARCH 2006 [AFP FOUNDATION Advancing Food Safety Worldwide@

We live in a global economy and the way organizations to partner with the food is grown, processed, and handled can Association. Contact the Association office impact people around the world. From a if you are interested in this program. public health perspective, it often provides unique challenges to food _ safety Support from individuals is also crucial in professionals. Combine these issues with the growth of the Foundation Fund. the complexity of protecting the food sup- Contributions of any size make an impact ply from food security threats and the on the programs supported by the [AFP challenges seem overwhelming. However, Foundation. Programs currently supported with your support the Foundation can by the Foundation include the following: make an impact on these issues. Funds from the Foundation help to sponsor travel ¢ Student Travel Scholarships for deserving scientists from developing ¢ Ivan Parkin Lecture countries to our Annual Meeting, sponsor international workshops, and support the ¢ John H. Silliker Lecture future of food scientists through scholarships (Funded through a contribution from Silliker, Inc.) for students or funding for students to ¢ Travel support for exceptional speakers at attend [AFP Annual Meetings. the Annual Meeting

The Foundation is currently funded ¢ Audiovisual Library through contributions from corporations . Developing Scientist Competition and individuals. A large portion of the support is provided from the Sustaining | ¢ Shipment of /FP and FPT journals to Members of IAFP. The Sustaining developing countries through FAO Membership program is a unique way for Donate Today!

International Association for Food Protection

6200 Aurora Avenue, Suite 200W Des Moines, IA 50322-2864, USA Phone: 800.369.6337 or 515.276.3344 Fax: 515.276.8655 al programs in pursuit E-mail: [email protected] Safety Worldwide Web site: www.foodprotection.org COMING EVENTS

APRIL 12-14, Interbake China 2006, JULY Guangzhou International Convention & 5, Upper Midwest Dairy Industry Exhibition Center, Guangzhou, China. 3-6, SFAM Summer Conference Association, Bombo’s Family Dining, For more information, go to www. — “Living Together” Polymicrobial Albert Lea,MN. For more information, faircanton.com. Communities, Apex International contact Gene Watnaas at 218.769. 16-17, Associated Illinois Milk, Hotel, Edinburgh, United Kingdom. For 4334; E-mail: [email protected]. Food and Environnmental Sanitar- more information, E-mail: meetings@ 7-12, Conference for Food Protec- ians (AIMES) Spring Conference, sfam.org.uk; or go to www.sfam. tion, Hyatt on Capitol Square, Colum- Eastland Suites, Bloomington, IL. For org.uk. 10-13, Better Process Control bus, OH. For more information, con- more information, call Jayne Nosari at Schools, Louisiana State University, tact Trevor Hayes at 408.848.2255; 217.785.2439; E-mail: jnosari@idph. E-mail: [email protected]. Baton Rouge, LA. For more infor- state.il.us. 12-13, 1SO 22000 Food Safety Man- mation, call Dr. Michael Moody at 16-18, FloridaAssociation for Food agement System Internal Auditor, 225.578.5207; Fax: 225.578.5300. Protection Meeting, World Golf Mississauga, Ontario, Canada. For 14-21, XXVI International Work- Village, St. Augustine, FL. For more more information, call Canadian Stan- shop/Symposium on Rapid Meth- information, call Rick Barney at 813. ods and Automation in Microbi- dards Association at 800.463.6727; 620.1 139;E-mail:rabarney@ kashnkarry. ology, Manhattan, KS. For more infor- E-mail: [email protected]. com. mation, contact Daniel Y.C. Fung at 13, Ontario Food Protection 785.532.1208; E-mail: [email protected]. Association Meeting, Mississauga 22-25, 3-A Sanitary Standards, Inc. 2006 Annual Meeting, Milwaukee, 18, United Kingdom Association Convention Center, Mississauga, for Food Protection Second An- WI. For more information, go to Ontario, Canada. For more infor- nual Meeting, | Sainsbury plc, 33 WWW.3-a.0rg. mation, contact Gail Seed at 519. Holborn, London. For more infor- 463.5674; E-mail: [email protected]. 29-June 2, IDF/ISO Analytical mation, contact Gordon Hayburn at 17-20, Better Process Control Week, Vilnius, Lithuania. For more 02920.416456; E-mail: ghayburn@ Schools, Purdue University, West information, call 32.2.733.98.88; uwic.ac.uk. Lafayette, IN. For more information, E-mail: [email protected]. 24-26, Microbiology and Engineer- call Thomas Robertson at 765.494. ing of Sterilization Processes, Uni- 7220; Fax: 765.494.0567. JUNE versity of Minnesota, St. Paul, MN. For 28, Tenth Annual Symposium on more information, contact Ann Rath Industrial and Fermentation Micro- 5-6, Brazil Association for Food at 612.626.1278. biology, Radisson Center, LaCrosse, Protection Meeting, Anfiteatro do WI.For more information, contact Dr. Conselho Regional de Quimica. For AUGUST S.N. Rajagopal at 608.785.6976; E-mail: more information, call Maria Teresa [email protected]. Destro at 55.113.091.2199; E-mail: 13-16, IAFP 2006 Annual Meeting, mtdestro.usp.br. Calgary, Alberta, Canada. For more MAY 6-8, Penn State Food Microbiol- information, contact Julie Cattanach at 800.369.6337 or E-mail: jcattanach@ 1-4, Dairy Technology Workshop, ogy Short Course, Penn State Berks foodprotection.org. Birmingham,AL. For more information, Campus, Reading, PA. For more infor- call 205.595.6455; E-mail: us@ mation, contact Hassan Gourama at randolphconsulting.com. 610.396.6121; E-mail: [email protected]. 6-9, 2006 Power of 5 Food Indus- 13, Ontario Food Protection [AFP UPCOMING try Convention, McCormick Place Association Meeting, Springfield Convention Center, Chicago, IL. For Golf Course, Guelph, Ontario, Canada. MEETINGS more information, go to www. For more information, contact Gail [email protected]. Seed at 519.463.5674; E-mail: seed@ AUGUST 13-16, 2006 8-11, Better Process Control golden.net. Schools, Cornell University, Geneva, 26-28, New Zealand Association Calgary, Alberta, Canada NY. For more information, call Nancy for Food Protection Meeting, JULY 8-11, 2007 Long at 315.787.2288; Fax: 315.787. SkyCity Convention Centre,Auckland, Lake Buena Vista, Florida 2443. New Zealand. For more information, 9-12, ABB Automation World contact Roger Cook at 64.4.463.2523; AUGUST 3-6, 2008 Users Conference, Hilton Americas, E-mail: [email protected]. Columbus, Ohio Houston, TX. For more information, contact Marcia Zemanek at 440. JULY 12-15, 2009 585.6830; E-mail: marcia.zemnek@ Grapevine, Texas us.abb.com.

194 FOOD PROTECTION TRENDS MARCH 2006 CAREER SERVICES SECTION

Postdoctoral Research Fellow Retail Quality Assurance Manager

DESCRIPTION: Department: Retail QA Location: Toronto The Department of Veterinary & Microbiological Posting: January 30, 2006 Application Sciences, North Dakota State University, is Process: Please send your resume & cover letter to the seeking applicants for a post-doctoral research e-mail addresses shown below. [email protected] fellow to work on a USDA sponsored research Michele Maddox project | | Food Safety and Security Risk Assess- Retail Quality Assurance, Starbucks North America

ment! |. The project is part of a multidisciplinary Job Summary and Mission food safety research program involving collabor- This job contributes to Starbucks success by providing subject ation among several departments at NDSU. matter expertise and implementation support for retail food safety, store Responsibilities include: Participate in planning Cleanliness and store conditions standards. Assures an uncompromising and conducting Food Safety Research. Prepare experience for all customers by assessing retail stores, educating field partners and resolving quality issues. Models and acts in accordance with publications in refereed journals. Generate data Starbucks guiding principles. that may be used in the preparation of grant Summary of Key Responsibilities proposals. There may be opportunities to part- Responsibilities and essential job functions include but are not icipate in teaching courses (including online limited to the following: courses) in epidemiology; Assist in the coor- * Consults with operations and facilities teams to implement solutions to ensure that store practices and store designs meet local health dination of research activities of graduate (both regulations governing retail food establishments throughout Canada. M.S. and Ph.D.) students, technician, and Develops working relationships with regulatory agencies. Resolves collaborators. critical issues with health jurisdictions so that regulators perceive Starbucks’ commitment to consistently exceeding health department requirements. MINIMUM QUALIFICATIONS: Implements and monitors quality assurance programs to assure that food safety, store cleanliness and store conditions are maintained to ¥ Ph.D. in any allied medical profession with Starbucks standards. emphasis in Epidemiology/Biostatistics Manages audit data, pest control report information and health department inspections to identify risks and improvement ¥ Evidence of recent research accomplishments opportunities. ¥ Ability to work with other investigators, good May supervise retail quality assurance specialist(s) in local markets. Participates in activities supporting the departments’ mission, strategy interpersonal skills and strong written and and operating budget. oral communication skills Teaches food safety classes. Ensures field operations partners meet local codes for food safety training and certification.

PREFERRED QUALIFICATIONS: Summary of Experience ¥ Ph.D. in Veterinary Preventive Medicine or Food service establishment inspections, retail food service Microbiology with a demonstrated expertise establishment plan review, retail food establishment pre-operational inspection, code enforcement hearings 5 years in data analysis Monitoring food safety programs 2 years ¥ Interest in Food Safety and Risk Assessment Restaurant or retail working experience Experience in regulatory code or jurisdictional resolution drafting ¥ Expertise in grantsmanship Required Knowledge, Skills and Abilities For information on the university and Ability to work as part of a team Fargo community and how to apply please Ability to analyze complex data, draw conclusions and make go to NDSU website at: recommendations Ability to assimilate new information quickly and react positively to http://www.ndsu.edu/ndsu/jobs/ new and challenging opportunities Ability to make progress in spite of setbacks or lack of clarity non_broadbanded/positions/00024380.shtml Ability to manage and resolve conflicts Ability to operate effectively in a fast-changing environment Ability to influence and lead others

Desired Education: High school degree or GED required; Environmental Health, Biology, and Biochemistry, organic chemistry. BS required.

MARCH 2006 | FOOD PROTECTION TRENDS 195 CARFER SERVICES SECTION

THE UNIVERSITY of TENNESSEE

Department of Food Science and Technology (http://[email protected]) Agricultural Experiment Station & College of Agricultural Sciences and Natural Resources Assistant/Associate Professor Molecular Food Microbiology

Position: Assistant/Associate Professor of Food Science and Technology in Molecular Food Microbiology; 12-month, tenure-track position; 85% Research, 15% Teaching

Responsibilities: Develop a competitive and independent research program in food microbiology focusing on microbial detection, gene expression, molecular characterization, virulence and/or microbial ecology of foods. Teach undergraduate and graduate courses in the Depart- ment related to the candidate’s background, interests, and expertise. Must have a desire to effectively collaborate with existing research and educational programs. Advise and supervise undergraduate and graduate students.

Qualifications: An earned doctorate in Food Science, Microbiology or related field with emphasis on molecular biology related to microbiology and its application in foods and/or food components is required. The applicant must demonstrate excellence in effective oral communication and have demonstrated effective written communication. A demonstrated ability or potential for excellence in teaching is required. The applicant must have the ability to develop successful research proposals. Application Deadline: Applications will be reviewed beginning March 1, 2006 and will continue until a suitable candidate is identified. Interested applicants should submit: (1) a letter of application, (2) a one-page statement of research plans and goals, (3) a one-page statement of teaching ability and philosophy, (4) transcripts of all college course work, (5) a curriculum vitae detailing education background qualifications, experience, publications, and (6) names and contact information of three individuals whom the applicant has asked to submit letters of recommendation. Send all materials to:

Dr. Ann Draughon, Search Chair The University of Tennessee Department of Food Science and Technology 2605 River Drive, 105 Food Safety & Proc. Bldg., Knoxville, TN 37996-4591 Ph: 865-974-8400; Fax: 865-974-2750; E-mail: [email protected]

The University of Tennessee is an EEO/AA/Title VI/Title IX/Section 504/ADA/ADEA institution in the provision of its education and employment programs and services. The university welcomes and honors people of all races, creeds, cultures, and sexual orientations, and values intellectual curiosity, pursuit of knowledge, and academic freedom and integrity.

196 FOOD PROTECTION TRENDS | MARCH 2006 CARFER SERVICES SECTION

CAREER SERVICES SECTION ZADVANCE’ List your open positions in Food FooD COMPANY Protection Trends. Special rates for this section provide a cost-effective means Advance Food Company is a dynamic organization for you to reach the leading professionals that has accomplished double-digit growth every year over the past 10 years. We have accomplished this in the industry. Call today for rate by hiring the highest quality management team to information. fulfill our vision. We are currently constructing a new Ads appearing in FPT will be posted state-of-the-art RTE facility in Enid, Oklahoma. With on the Association Web site at www. this in mind, we are accepting resumes for the following positions: foodprotection.org at no additional cost. Send your job ads to Donna Bahun Food Safety Director at [email protected] or to the Food Safety Managers (RTE & Raw) Food Safety Supervisor Association office: 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864; All applicants require college degree in related field and/or experience in the meat processing industry. Phone: 800.369.6337; 515.276.3344; Fax: 515.276.8655. To learn more about these and other opportunities and/or apply, please visit our web site http://(www.advf.com or contact Nancy Correa at [email protected]

International Association for CAREER HOTLINE 580-213-4777 Food Protection. * eoe m/f/v/d *

IAFP Members

Did you know that you are eligible to place an advertisement if you are unemployed and looking for a new position? As a Member benefit, you may assist your search by running an advertisement touting your qualifications.

MARCH 2006 | FOOD PROTECTION TRENDS 197 ADVERTISING INDEX IT’S A FACT

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198 FOOD PROTECTION TRENDS | MARCH 2006 The Table of Contents from the Journal of Food Protection is being provided as a Member benefit. If you do not receive JFP, but would like to add it to your Membership contact the Association office. Journal of Food Protection.

ISSN: 0362-028X Official Publication

International Association for Food Protection, Reg. U.S. Pat. Off

Voi. 69 February 2006

Prevalence and Characterization of Escherichia coli 0157 \solates from Minnesota Dairy Farms and County Fairs 9Seongbeom Cho, Jeffrey B. Bender,” Francisco Diez-Gonzalez, Charles P. Fossler, Craig W. Hedberg, John B. Kaneene, Pamela L. Ruegg, Lorin D. Wamick, and Scott J. Wells Escherichia coli 0157 and non-0157 Shiga Toxin—-Producing Escherichia coli in Fecal Samples of Finished Pigs at Slaughter in Switzerland M. Kaufmann, C. Zweifel, M. Blanco, J. E. Blanco, J. Bianco, L. Beutin, and R. Stephan* mathe ‘ Influence of Punctures, Cuts, and Surface Morphologies of Golden Delicious Apples on Penetration and Growth of Escherichia coli 0157:H7 Peyman Fatemi,” Luke F. LaBorde, John Patton, Gerald M. Sapers, Bassam Annous, and Stephen J. Knabei. , - Transformation of Escherichia coli K-12 with a High-Copy Plasmid Encoding the Green Fluorescent Protein Reduces Growth: Implications for Predictive Microbiology T. P. Oscar," K. Dulal, and D. Boucaud Validated PCR Assay for the Routine Detection of Salmonelia in Food N. S. Bansal," V. Gray, and F. McDonell ; Prevalence of Multidrug-Resistant Salmonella on Ready-to-Eat Betel Leaves (Paan) and in Water Used for Soaking Betel Leaves in North Indian Cities Bhoj Raj Singh,” Mohan Singh, Preetam Singh, N. Babu, Mudit Chandra, and Ravi Kant Agarwal Pathogen Reduction in Unpasteurized Apple Cider: Adding Cranberry Juice To Enhance the Lethality of Warm Hold and Freeze-Thaw Steps Steven C. Ingham," Erica L. Schoeller, and Rebecca A. Engel Diversity of flaA Genotypes among Campylobacter jejuni \solated from Six Niche-Market Poultry Species at Farm and Processing C. VanWorth,* B. A. McCrea, K. H. Tonooka, C. L. Boggs, and J. S. Schrader Growth of Aeromonas hydrophila in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 4 and 12°C Demetrios K. Papageorgiou,* Dimitrios S. Melas, Amin Abrahim, and Apostolos S. Angelidis A Chromogenic Plating Medium for the Isolation and Identification of Enterobacter sakazakii trom Foods, Food Ingredients, and Environmental Sources L. Restaino,“ E. W. Frampton, W. C. Lionberg, and R. J. Becker Efficiency of Sodium Hypochiorite, Fumaric Acid, and Mild Heat in Killing Native Microflora and Escherichia coli 0157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus Attached to Fresh-Cut Lettuce Nozomi Kondo, Masatsune Murata,” and Kenji Isshiki Efficacy of Home Washing Methods in Controlling Surface Microbial Contamination on Fresh Produce Agnes Kilonzo-Nthenge, Fur-Chi Chen,* and Sandria L. Godwin Attributing Risk to Listeria monocytogenes Subgroups: Dose Response in Relation to Genetic Lineages Yuhuan Chen,* William H. Ross, Michael J. Gray, Martin Wiedmann, Richard C. Whiting, and Virginia N. Scott Enhancing Inactivation of Staphylococcus aureus in Skim Milk by Combining High4intensity Pulsed Electric Fields and Nisin Angel Sobrino-Lo6pez and Olga Martin-Belloso* Antimicrobial Activities of Tea Catechins and Theaflavins and Tea Extracts against Bacillus cereus Mendel Friedman,* Philip R. Henika, Carol E. Levin, Robert E. Mandrell, and Nobuyuki Kozukue Inactivation of Saccharomyces cerevisiae and Polyphenoloxidase in Mango Nectar Treated with UV Light José A. Guerrero-Beltran and Gustavo V. Barbosa-Canovas* Supercritical Carbon Dioxide Extraction of Compounds with Antimicrobial Activity from Origanum vulgare L.: Determination of Optimal Extraction Parameters S. Santoyo,” S. Cavero, L. Jaime, E. Ibafiez, F. J. Sefiorans, and G. Reglero Development of Pulsed UV Light Processes for Surface Fungal Disinfection of Fresh Fruits Manuel C. Lagunas-Solar,* Cecilia Pifia, James D. MacDonald, and Linda Bolkan..

Rapid, Specific, and Sensitive Detection of Spoilage Molds in Orange Juice Using a Real-Time Taqman PCR Assay Kai Wan, Ahmed E. Yousef, Steve J. Schwartz, and Hua H. Wang* Production of Biogenic Amines by Lactic Acid Bacteria: Screening by PCR, Thin-Layer Chromatography, and High-Performance Liquid Chromatography of Strains Isolated from Wine and Must Antonella Costantini, Manuela Cersosimo, Vincenzo Del Prete, and Emilia Garcia-Moruno* Formation of Biogenic Amines throughout the Industrial Manufacture of Red Wine A. Marcobal, P. J Martin-Alvarez, M. C. Polo, R. Mufioz, and M. V. Moreno-Arribas* Hot Boning of Intact Carcasses: A Procedure To Avoid Central Nervous System Self-Contamination in Beef and Beef Products Ole-Johan Retterud, Chris R. Helps, Tim J. Hillman, Alan V. Fisher, Dave Harbour, Haluk Anil and Truls Nesbakken* .

Research Notes Multiplex Real-Time PCR Detection of Heat-Labile and Heat-Stable Toxin Genes in Enterotoxigenic Escherichia coli Michael A. Grant,” Jinxin Hu, and Karen C. Jinneman Colonizing Capability of Campylobacter jejuni Genotypes from Low-Prevaience Avian Species in Broiler Chickens B. A. McCrea,” K. H. Tonooka, C. VanWorth, E. R. Atwill, and J. S. Schrader. Measurement of Campylobacter Numbers on Carcasses in British Poultry res M. L. Hutchison,” L. D. Walters, V. M. Allen, G. C. Mead, and M. Howell . Application of Distilled White Vinegar in the Cloaca To Counter the Increase in Campylobacter Numbers on Broiler Skin during Feather Removal M. E. Berrang,” D. P. Smith, and A. Hinton, Jr A Solid Agar Overlay Method for ee of pumas Listeria monocytogenes Zhinong Yan, Joshua B Gurtler, and Jeffrey L. Komacki* . Acidified Sodium Chiorite Treatment for Inhibition of Listeria monocytogenes Growth on the Surface of Cooked Roast Beef Richelle L. Beverly, Marlene E. Janes,” and Grady Oliver Prevalence and Genetic Characterization of Listeria Moe eeneraenes in Retail Broiler Meat in Estonia Kristi Praakle-Amin,* Marja-Liisa Hanninen, and Hannu Korkeala Incidence of Enterohemorrhagic Escherichia coli, Escherichia coli 0157, Salmonella, and Listeria monocytogenes in Retail Fresh Gound Beef, Sprouts, and Mushrooms M. Samadpour,” M. W. Barbour, T. Nguyen, T.-M. Cao, F. Buck, G. A. Depavia, E. Mazengia, P. Yang, D. Alfi, M. Lopes, and J. D. Stopforth Radiation Processing To Ensure Safety of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus): Optimization of Dose for the Elimination of Salmonella Typhimurium and Listeria monocytogenes \.S. Dhokane, S. Hajare, R. Shashidhar, A. Sharma, and J. R. Bandekar* identification and Sequence Analysis of Hepatitis A Virus Detected in Market and Environmental Bivaive Molluscs Alessia Macaluso, Annarita Petrinca, Luigi Lanni, Stefano Saccares, Sonia Amiti, Rosanna Gabrieli, and Maurizio Divizia” Cloth-Based Hybridization Array System for the Detection and identification of Ruminant Species in Animal Feed Jennifer Armour and Burton W. Biais* .

Review Surface Pasteurization of Vacuum-Sealed Precooked Ready-to-Eat Meat Products Jacques H. Houben* and Frits Eckenhausen..

* Asterisk indicates author for correspondence. The publishers do not warrant, either expressly or by implication, the factual accuracy of the articles or descriptions herein, nor do they so warrant any views or opinions offered by the authors of said articles and descriptions.

MARCH 2006 | FOOD PROTECTION TRENDS DON'T LET THE BUZZ ABOUT “BIRD FLU” BUG YOU!

You may have heard about “Bird Flu” or Avian Influenza in the news...but is it in our food? No.

The H5N1 highly pathogenic avian influenza strain does not exist today in the United States. One reason is that the U.S. government and poultry industry have safeguards in place to keep it out.

As a food safety advocate, it is important for you to know that there are no reported cases of avian influenza attributed to the consumption the Partnership? Sign up to be of cooked poultry products. Safe cooking of poultry and eggs would _a BAC Fighter! inactivate the virus if it were present in poultry meat or eggs. As with BAC Fighters teach that clean, other foodborne pathogens (like Sa/monella and E.coli 0157:H7) it is separate, cook and chill are the first important, always, to follow safe handling practices to reduce the risk _ line of defense in fighting foodborne of foodborne illness caused by bacteria and viruses. Using a food illness at home, work and school. Sign thermometer is the only way to know whether food has reached a high _up to be a BAC Fighter TODAY and enough internal temperature to destroy foodborne pathogens. receive important information on food safety education research, tools, The Partnership reminds consumers to always: events and program developments. Go to the Fight BAC! Web site and click CLEAN: wash hands with warm water and soap for twenty seconds on “Register to be a BAC Fighter!®” before and after handling food. http://www.fightbac.org SEPARATE: keep raw meat, poultry, seafood and their juices away from other foods.

Visit www.fightbac.org TODAY for COOK: cook eggs and poultry products thoroughly and use a food additional food safety tips. thermometer to measure internal temperature: whole birds, drumsticks, 2006 Partnership for Food Safety thighs and wings should be cooked to 180°F, breasts to 170°F, ground Education turkey and ground chicken to 165°F. Cook eggs until both the yolk and Contact Sheiley Feist, 202-220-0651 the white are firm. Learn more at: www.avianinfluenzainfo.org CHILL: refrigerate or freeze meat, poultry, eggs www.pandemicflu.gov and other perishables as soon as you get them www. foodsafety.gov home from the store.

This information was developed by the Partnership for Food Safety Education which unites industry associations, consumer and public health groups and the United States Department of Agriculture, the Environmental Protection Agency and from the Department of Health and Human Services, the Centers for Disease Control and Prevention and the Food and Drug Administration, to educate the public about safe food handling and preparation.

With thanks to Partnership members Egg Safety Center, National Chicken Council, and National Turkey Federation. Printing of this ad made possible by the International Association for Food Protection.

200 FOOD PROTECTION TRENDS MARCH 2006 Order Your VTi WARNEX Pocket Guide RAPID PATHOGEN DETECTION Today! Warnex launches Pocket Guide to Dairy Sanitation two new tests!

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MARCH 2006 | FOOD PROTECTION TRENDS 201 AUDIOVISUAL LIBRARY ORDER FORM

he use of the Audiovisual Library is a benefit for Association International Association for Members only. Limit your requests to five videos. Material Food Protection. from the Audiovisual Library can be checked out for 2 weeks 6200 Aurora Avenue, Suite 200W only so tha all Members can benefit from its use. Des Moines, IA 50322-2864, USA Phone: 800.369.6337; 515.276.3344; Fax: 515.276.8655 E-Mail: [email protected] Member # Web Site: www.foodprotection.org

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202 FOOD PROTECTION TRENDS | MARCH 2006 f_\ BOOKLET ORDER FORM SHIP TO:

Member # First Name eee tans |. Last Name Company Sass — _____—jJobTitle Mailing Address

Please specify: Home

City oo Stat rr Province. Postal Code/Zip + 4 ___ eile: SO Telephone # _ _ Fax# __

E-Mail BOOKLETS:

MEMBEROR NON-MEMBER GOV’T PRICE ales cea. | Procedures to Investigate Waterborne IIlness—2nd Edition $12.00 $24.00 Procedures to Investigate Foodborne IIlness—5th Edition 12.00 24.00 | SHIPPING AND HANDLING -— $3.00 (US) $5.00 (Outside US) Each additional Shipping/Handling Multiple copies available at reduced prices. booklet $1.50 Booklets Total Phone our office for pricing information on quantities of 25 or more. OTHER PUBLICATIONS:

MEMBEROR NON-MEMBER GOV'T PRICE tis | *International Food Safety Icons CD | $25.00 Pocket Guide to Dairy Sanitation (minimum order of 10) | $1.50 Before Disaster Strikes...A Guide to Food Safety in the Home (minimum order of 10) : 1.50 Before Disaster Strikes... Spanish language version — (minimum order of 10) ne 1.50 | Food Safety at Temporary Events (minimum order of 10) 15 1.50 Food Safety at Temporary Events — Spanish language version — (minimum order of 10) 75 1.50 *Developing HACCP Plans—A Five-Part Series (as published in DFES) 15.00 15.00 | “Surveillance of Foodborne Disease — A Four-Part Series (as published in JFP) 18.75 18.75 | *Annual Meeting Abstract Book Supplement (year requested ____) 25.00 25.00 AFP History 1911-2000 25.00 25.00 SHIPPING AND HANDLING - per 10— $2.50 (US) $3.50 (Outside US) Shipping/Handling “Includes shipping and handling Other Publications Total TOTAL ORDER AMOUNT PAY M EN T: Prices effective through August 31, 2006 Payment must be enclosed for order to be processed » US FUNDS on US BANK

J Check or Money Order Enclosed

CREDIT CARD #._ oe. International Association for weet Food Protection. SIGNATURE 4 EASY WAYS TO ORDER

PHONE MAIL WEB SITE 800.369.6337; BEA AR |- bs) 6200 Aurora Ave., Suite 200W www.foodprotection.org 515.276.3344 aa Des Moines, IA 50322-2864, USA

MARCH 2006 | FOOD PROTECTION TRENDS 203 MEMBERSHIP APPLICATION MEMBERSHIP DATA:

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First Name : I ~ Last Name

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Please specify: ‘JHome ‘J Work

City peer eae State or Province _

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E-Mail IAFP occasionally provides Members’ addresses (excluding phone and sidan. pou preler WEST toa chia in Bete tna ones a MEMBERSHIP CATEGORIES: MEMBERSHIPS US Canada/Mexico atectgar tated ar || -| Membership with JFP & FPT — BEST VALUE! $185.00 $220.00 $265.00 12 issues of the Journal of Food Protection and Food Protection Trends _| add JFP Online $36.00 $36.00 $36.00 Membership with FPT $100.00 $115.00 $130.00 12 issues of Food Protection Trends | add /FP Online $36.00 $36.00 $36.00 *Student Membership with JFP Online (no print copy) $48.00 $48.00 $48.00 *Student Membership with JFP & FPT $92.50 $127.50 $172.50 *Student Membership with JFP $50.00 $70.00 $100.00 *Student Membership with FPT $50.00 $65.00 $80.00 _! add JFP Online $36.00 $36.00 $36.00 “Must be a full-time student. Student verification must accompany this form. SUSTAINING MEMBERSHIPS Recognition for your organization and many other benefits. JFP Online included. GOLD $5,000.00 SILVER $2,500.00 SUSTAINING $750.00 PAY MENT:

Bere ——— -ICheck Enclosed _j am |) Ss 3/1 6 TOTAL MEMBERSHIP PAYMENT $ All prices include shipping and handling CREDIT CARD # _ : a ee - Prices effective through August 31, 2006

EXP. DATE a _ ee en ; ie International Association for SIGNATURE” te ee Food Protection. 1 4 EASY WAYS TO JOIN

PHONE MAIL WEB SITE 00 RR Rae 515.276.8655 6200 Aurora Ave., Suite 200W www.foodprotection.org 515.276.3344 Des Moines, IA 50322-2864, USA

204.) FOOD PROTECTION TRENDS | MARCH 2006 IAFP 2006 93rd Annual Meeting a Cricory Augt IAFP 2006 Alberta (anade Join colleagues from around the world to discuss the latest topics in food safety. Original research, panel discussions, new technology and product displays are waiting for you. If you can attend only one conference, make it [AFP 2006.

Cry maAnriy XT CAI tection.org

August 13-16, 2006

International Association for Food Protection. 6200 Aurora Avenue, Suite 200W Des Moines, IA 50322-2864, USA Phone: 800.369.6337; 515.276.3344; Fax: 515.276.8655 E-Mail: [email protected] Web Site: www.foodprotection.org ]

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