July 31-August 3 M Annual20 O N IAFPMeetingMilwaukee,11 WI D th All presentations to be held at Frontier Airlines Convention Center A Y MONDAY MORNING 9:15 Food Safety Activities in Thailand — PENSRI RODMA, AUGUST 1 Ministry of Public Health, Nonthaburi, Thailand A 10:00 Break M (Posters will be on display 10:00 a.m. − 6:00 p.m. 10:30 TBD — QINCY LISSAUR, BSI Standard Solutions, See details beginning on page 51.) London, United Kingdom S1 The Diverse and Discrepant Non-O157 STEC: 11:00 Moving Forward — Changing Cultures on Different Data, Differences and Discernment Levels — PATRICK WALL, University College Dublin, Frontier Airlines Convention Center, 203 Dublin, Ireland Sponsored by ILSI North America Technical 11:30 Panel Discussion Committee on Food Microbiology Organizer: Darinka Djordjevic S3 To Tell or Not to Tell, That is the Question! Convenor: Peter Gerner-Smidt Environmental Testing and Mandatory 8:30 The Increasing Importance of Non-O157 STEC in the Reporting — An Industry, Regulatory and United States — RAJAL MODY, Centers for Disease Public Relations Nightmare Control and Prevention, Atlanta, GA, USA Frontier Airlines Convention Center, 201AB 9:00 STEC Pathobiology and Virulence — LOTHAR BEUTIN, Sponsored by the IAFP Foundation Federal Institute for Risk Assessment, Berlin, Germany Organizers: Rudy Westervelt and Nancy Eggink 9:30 STEC Detection/Characterization Current Status — Convenors: Rudy Westervelt and Nancy Eggink Future Prospects — NANCY STROCKBINE, Centers for 8:30 Liability and Responsibility — The Legal Ramifications Disease Control and Prevention, Atlanta, GA, USA of Reporting or Not Reporting — SHAWN K. 10:00 Break STEVENS, Gass Weber Mullins, Milwaukee, WI, USA 10:30 Industry Perspectives on Non-O157 — TIMOTHY A. 9:00 Environmental Testing Programs: How to Get It Right — FREIER, Cargill, Inc., Wayzata, MN, USA TIMOTHY JACKSON, Nèstle, Glendale, CA, USA 11:00 Regulatory Perspectives on Non-O157 — DANIEL L. 9:30 The Linkage between Positive Environmental Samples ENGELJOHN, U.S. Department of Agriculture-FSIS, and Product Contamination — SCOTT J. GOLTRY, Washington, D.C., USA American Meat Institute, Washington, D.C., USA 11:30 Panel Discussion 10:00 Break 10:30 The Value of Environmental and Product Testing Based on Recent Consumer Product Findings, Field Assign- S2 Global Food Safety: What Should We Focus on Today for Results Tomorrow? ments and the Reportable Food Registry — KATHY Frontier Airlines Convention Center, 202CDE GOMBAS, U.S. Food and Drug Administration, Washington, D.C., USA Sponsored by 3M, Cargill, ThermoFisher and the IAFP Foundation 11:00 Environmental Testing Results: How to Interpret Them Organizers: George Wilson, Keith Lampel and Their Impact on Making Process and Operational and Pamela Wilger Changes — JOSEPH MEYER, Covance Laboratories, Convenors: Pamela Wilger and Keith Lampel Inc., Battle Creek, MI, USA 11:30 How Industry and Regulatory Can Leverage Resources 8:30 Defining the Global Situation — MICHAEL C. to Control Environmental Pathogens — GALE PRINCE, ROBACH, Cargill, Wayzata, MN, USA SAGE Food Safety, Cincinnati, OH, USA S Symposia RT Roundtable T Technicals P Posters D DSC — Developing Scientist Competitor PROGRAM BOOK 27 S4 The Science of Thresholds: Their Potential Use in 11:30 The Codex Committee on Food Hygeine Draft Guidelines M Risk Assessment and Labeling Decisions on the Application of General Principles of Food Hygiene Frontier Airlines Convention Center, 102AB to the Control of Viruses in Food — ERWIN DUIZER, O National Institute for Public Health and the Environment Organizer: Anthony Flood (RIVM), Bilthoven, The Netherlands N Convenors: Anthony Flood and Steven Gendel D S6 100 Years of Dairymen Speak — A Look Back A 8:30 The History of Food Allergies from an Allergist’s and a Look Forward Perspective — ALLEN STILLERMAN, Allergy and Frontier Airlines Convention Center, 102C Y Asthma Specialists, Minneapolis, MN, USA Sponsored by the IAFP Foundation 9:00 From the First Reaction to FALCPA: A Look at Past Organizer: Loralyn Ledenbach and Current Regulatory Activity for Food Allergen Convenor: Loralyn Ledenbach A Labeling — STEVEN GENDEL, U.S. Food and Drug Administration, College Park, MD, USA 8:30 40 Years of Cheese Making Experience — VIRGIL M METZGER, Kraft Foods, Glenview, IL, USA 9:30 The Face of Food Allergies — AUDREY DUNN- GALVIN, University College Cork, Cork, Ireland 9:00 30 Years and More in the Dairy Microbiology Business — MARK E. JOHNSON, Center for Dairy 10:00 Break Research, Madison, WI, USA 10:30 The Emerging Science of Thresholds: Next Steps in 9:30 40 Years of Working in Dairy Sanitation — ALLAN Allergen Control — STEVE L. TAYLOR, University of VER VOORT, Ecolab, Madison, WI, USA Nebraska-Lincoln, Lincoln, NE, USA 11:00 A Food Industry Perspective on Thresholds: A Practical Approach to Allergen Control — CRAIG LLEWELLYN, S7 Bacteriophage: Friends, Foes or a Little of Both? Kraft Foods, Northfield, IL, USA Frontier Airlines Convention Center, 102C 11:30 The Risk/Benefit Communication Challenge of Organizers: Matthew Taylor, David Blomquist Allergen Thresholds — MARIANNE SMITH EDGE, and Larry Steenson International Food Information Council, Washington, Convenors: Matthew Taylor, David Blomquist D.C., USA and Larry Steenson 10:30 The Impact of Phage on the Evolution of the Dairy S5 The Molecular Mechanism and Scientific Fermentation Industry — DANIEL O’SULLIVAN, Advancements for Norovirus Gastroenteritis University of Minnesota, St. Paul, MN, USA Frontier Airlines Convention Center, 102DE 11:00 The Future of Phage: Exploiting the CRISPR/Cas Sponsored by Ceeram and the IAFP Foundation System to Build Phage Resistance in Fermentative Organizers: Vanessa Cranford, Kirsten Mattison Starter Cultures — RODOLPHE BARRANGOU, and Jennifer Cannon Danisco USA, Inc., Madison, WI, USA Convenors: Vanessa Cranford and Jennifer Cannon 11:30 Utilization of Bacteriophage-based Strategies for Detection and Inhibition of Foodborne Bacterial 8:30 Molecular Biology of Norovirus and Understanding Pathogens in Food Production and Processing One of the Leading Causes of Gastroenteritis — Environments — LAWRENCE D. GOODRIDGE, ROBERT ATMAR, Baylor College of Medicine, Colorado State University, Fort Collins, CO, USA Houston, TX, USA 9:00 Viral Shape-shifting: Norovirus Evasion of the Human T1 Technical Session 1 – Produce Immune System — ERIC DONALDSON, University of Frontier Airlines Convention Center, 103AB North Carolina, Chapel Hill, NC, USA Convenors: Trevor Suslow and Michelle Danyluk 9:30 Measuring the Environmental Stability and Persistence of Human Noroviruses — LEE-ANN JAYKUS, North T1-01 Cross-contamination of Fresh Produce and Kitchen Carolina State University, Raleigh, NC, USA 8:30 Utensils by Norovirus and Hepatitis A Virus during DSC Preparation — QING WANG, Susan Downer, Marilyn 10:00 Break C. Erickson, Ynes R. Ortega and Jennifer L. Cannon, Center for Food Safety, University of Georgia, Griffin, 10:30 Market Surveillance of Norovirus in Fresh Fruits and GA, USA Vegetables — LEEN BAERT, Ghent University, Ghent, Belgium T1-02 Enhanced Removal of Noroviruses from Fresh Fruits 8:45 and Vegetables by Combination of Surfactants and 11:00 Oyster Market Survey and FERN-FDA Round-robin DSC Organic Acids — ASHLEY PREDMORE and Jianrong Li, Testing for Viruses in Food — WILLIAM BURKHARDT, The Ohio State University, Columbus, OH, USA U.S. Food and Drug Administration, Dauphin Island, AL, USA T1-03 Synergy and Factors Affecting the Microbial Efficacy 9:00 of a New Sanitizer Composed of Lactic Acid and Peracetic Acid for Fresh Produce — KAI LAI GRACE HO, Diego Luzuriaga, Kenneth Rodde and Shannon Tang, Chiquita Brands International, Salinas, CA, USA 28 PROGRAM BOOK T1-04 Relationships among Redox Potential (ORP), Chlorine T2-02 A Novel Approach to Evaluate Risk Mitigation 9:15 Dioxide Dose, and Inactivation of Salmonella enterica 8:45 Strategies for Fresh Produce Along the Farm-to-Fork in Fresh Tomato Processing Water — GABRIELA Continuum — AMIR MOKHTARI, Stephen Beaulieu, M LOPEZ-VELASCO, Alejandro Tomas Callejas, Angela Lee-Ann Jaykus, Sherri Dennis and David Oryang, RTI O M. Valadez, Michelle D. Danyluk and Trevor V. International, Washington, D.C., USA Suslow, University of California-Davis, Davis, CA, USA T2-03 Temperature Profiling of Fresh-cut Produce during N T1-05 Salmonella enterica Mitigation and Disinfection 9:00 Transport — KEITH VORST, Wyatt Brown, Ritchard D 9:30 Efficacy on Fresh Tomatoes: Influence of Temperature, Cisnero, Anne Jahnke and Elliot Ryser, Cal Poly State DSC Water Quality and Disinfectant Type — ALEJANDRO University, San Luis Obispo, CA, USA A TOMAS CALLEJAS, Gabriela Lopez-Velasco, T2-04 Growth of Escherichia coli O157:H7 on Packed Y Francisco Artes, Francisco Artes-Hernandez and 9:15 Fresh-cut Lettuce Treated with Chlorinated Water — Trevor V. Suslow, University of California-Davis, Davis, Guiomar D. Posada, Francisco Lopez-Galvez, Ana CA, USA Allende, FERNANDO PEREZ-RODRIGUEZ, Ewen C. A T1-06 Inactivation of Salmonella on Tomato Stem Scars by Todd, Maria I. Gil and Gonzalo Zurera, University of 9:45 Acidic Sanitizing Solutions — JOSHUA B. GURTLER Cordoba, Cordoba, Spain M and Amanda M. Smelser, U.S. Department of T2-05 Validation of a Mathematical Model for Describing Agriculture-ARS, Wyndmoor, PA, USA 9:30 the Growth of Salmonella spp. on Fresh-cut 10:00 Break DSC Cantaloupes at Different Storage Temperatures — DI LI, Michelle D. Danyluk, Linda J. Harris and Donald W. T1-07 Incidence and Characterization of Naturally Schaffner,