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European E. coli
O104 Outbreak Update - 16 Dead, 1,243 Sick, 400 with HUS
source : http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/european-e-coli-o104-outbreak-update---16-dead-1243-sick-400-with-hus/
By_Bill Marleron (June 01, 2011)
The source of the E. coli
O104:H4 outbreak is still unclear. However, governments across Europe
are still urging people to not consume cucumbers, tomatoes or lettuce.
Test results on Spanish cucumbers tested positive for EHEC, but apparently
not the same strain that is sickening and killing people - mostly women
- across Europe.
Now, Austria, Denmark, Germany, France, the Netherlands, Norway, Spain,
Sweden, Switzerland and the United Kingdom have reported cases of haemolytic
uraemic syndrome (HUS) and/or bloody diarrhoea. HUS, which can lead
to kidney failure, is a complication of an infection by particular Escherichia
coli bacteria, enterohemmorhagic E. coli (EHEC), which can cause hemorrhagic
colitis with bloody diarrhoea. While most E. coli bacteria are harmless,
the EHEC group can produce toxins, known as Shigatoxins or verotoxins,
which damage blood cells and the kidneys. EHEC bacteria that produce
these toxins belong to the so-called Shigatoxin-producing E. coli (STEC)
or verocytotoxin-producing E.coli (VTEC).
As of 31 May 2011, 400 cases of HUS and 843 cases of EHEC infection
(1243 in total) were reported to WHO. Most of these were in Germany,
where there were 373 cases of HUS and 796 of EHEC. There are reports
of 16 deaths.
To date, all cases but two were reported in people who had travelled
to or been in northern Germany during the incubation period for the
disease. One laboratory-confirmed case of EHEC infection and HUS with
no apparent link to Germany or to other known cases was reported in
Denmark, and in Norway there was a case where the patient had a visitor
from Germany. It is unclear the number of secondary cases (person to
As of 30 May 2011 in Germany, 61% of reported EHEC cases were in women
and girls, and 88% in people aged 20 years or older. The corresponding
figures for HUS cases were both 88%.
And, yes, there are two reported illnesses in the United States, both
recent travelers to Germany.
Non-O157 E. coli Common in Beef
By_Dan Flynn (Jun 01, 2011)
Texas Tech University graduate
students recently went shopping in 32 cities in 28 states for the kind
of non-O157 toxin-producing escherichia coli now killing people in Europe.
While they did not find the rare serotype wreaking havoc in northern
Europe, what they did find should be enough to concern Americans.
TTU graduate student Jessie L. Vipham and her colleagues collected samples
from ground beef and whole-muscle beef cuts to test for the prevalence
of non-O157 Shiga toxin-producing E. coli (STEC), Campylobacter and
All totaled, the TTU shoppers collected enough beef between February
and May 2011 for 2,915 samples.
Non-O157 STEC antigens, like the deadly O104:H4 pathogen associated
with the outbreak in northern Europe, were found in 5.9 percent of the
"Whole muscle cuts had a prevalence of 4.11 percent and ground
beef samples prevalence was 6.99 percent," Vipham wrote for her
master's thesis in Animal Science.
The non-O157 serotypes found in the beef were some of the better known
ones in the United States, including O26, O145, O103, and O111. While
fairly common, these E. coli strains are not defined as "adulterants"
by USDA's Food Safety and Inspection Service (FSIS) and therefore are
allowed in meat.
Among all E. coli strains, only O157:H7 is legally considered an adulterant
-- a poison -- in meat and therefore not tolerated by FSIS inspectors.
The TTU study, which will be presented at the International Association
for Food Protection's (IFP's) annual conference later this summer in
Milwaukee, also found Campylobacter in 9.3 percent of the samples, with
17.24 percent in whole muscle cuts and 7.35 percent in ground beef.
Salmonella was present in 0.65 percent, with 1.02 percent found in whole
cuts and 0.54 percent in ground beef.
Since October 2009, FSIS has been sitting on a petition filed on behalf
of victims of non-O157 Shiga Toxin-producing E. coli to declare six
more strains as adulterants. In addition to the four strains found in
beef by TTU, the petition requests that 0121 and 045 be kept out of
"Creating pathogen baselines in U.S. retail beef is imperative
for targeting interventions for pathogen control," Vipham wrote.
Since 2000, the federal Centers for Diseases Control and Prevention
in Atlanta have required reporting of infections by non-O157 STECs,
and concluded they "pose a significant health threat." The
CDC estimates that the six E. coli strains petitioners want declared
adulterants cause an estimated 36,700 illnesses, 1,100 hospitalizations,
and 30 deaths annually.
E. coli has been associated with human illnesses only since 1982, although
there is debate over whether these are new pathogens or whether they
have just been recently identified. The TTU study says there are more
than 200 serotypes of STEC, but only those with "key virulence
factors" cause human illness.
"In the past, most research has focused on E. coli O157:H7 because
it was declared an adulterant for ground beef products in 1994,"
Vipham wrote. "However, non O157 STEC have recently implicated
in recalls and outbreaks, which may lead to the potential identification
of non-O157 STECs to be labeled by the Food Safety and Inspection Service
(FSIS) as adulterants."
Vipham says non-O157 STEC accounted for 80 percent of diarrheal illnesses
in Germany even before the current deadly O104:H4 outbreak.
In the U.S., Vipham found that in New Mexico recent annual totals of
laboratory-confirmed, sporadic STEC infections were dominated (64 percent)
by non-O157 STEC cases over STEC O157 cases (36 percent).
"Very little is currently known about non-O157:H7 STEC and their
impact on food safety,"Vipham adds. "However, as explained
above there is significant evidence to support a connection between
the presence of these pathogens and foodborne illnesess."
The TTU study says there were at lease 23 outbreaks of non-O157 STEC
illnesses between 1990 and 2007 involving contaminated salads, berries,
milk, cider, and punch being among the transmission sources.
Noting that Sen. Kirsten Gillibrand, D-NY, has proposed legislation
to add the six non-O157 STEC strains to the Federal Meat Inspection
Act (FMIA) adulterant list, the TTU study opined that "this type
of legislation could be damaging to the beef industry, given that STEC
are naturally occurring in the intestines of most farm animals."
The study said worldwide prevalence for non-O157 STEC range from 4.6
to 55.9 percent in feedlot cattle; 4.7 to 44.8 percent in grazing cattle;
and in cattle at harvest from 2.1 to 70.1 percent.
The Center for Science in the Public Interest is petitioning FSIS to
declare four strains of antibiotic-resistant Salmonella -- Salmonella
Heidelberg, Newport, Hadar, and Typhimuriumin -- as adulterants in ground
meat and poultry because of the health threat they pose.
Food safety legislation on the horizon
Source : http://www.fastcasual.com/article/181629/NRA-2011-Food-safety-legislation-on-the-horizon
By_ Alicia Kelso (May, 31, 2011)
As operations scramble to
comply with the sweeping nutritional menu labeling laws that are part
of the health care reform bill passed in 2010, another smaller bill
was passed more recently that also affects the foodservice industry.
The FDA's Food Safety Modernization Act (FSMA) was signed into law by
President Obama in January, and entails the broadest changes to food
safety laws since 1938. The act has smaller implications than menu labeling,
but is expected to have a broad impact on restaurants that import food,
as well as those that offer locally-grown produce.
The impetus behind the legislation and its affects on restaurant operations
were discussed at the National Restaurant Association Show session May
22 in Chicago. Panelists Catherine Adams Hutt, PhD, RD, from RdR Solutions
Consulting; David Schmidt, president and CEO of the International Food
Information Council (IFIC); and Dr. Steven Lyon, food and product safety
department at Chick-fil-A, said that now is the time to get ready for
the FSMA, which is expected to be fully implemented by the end of 2012.
The FSMA and foreign suppliers
Signed into law on Jan. 4, 2011 the law creates new responsibilities
for both operators and suppliers and the potential for increased fees
if compliance isn't met. Operators should run a full assessment of their
suppliers' certifications and facilities before the legislation is fully
Supplier facilities will be required to have food safety plans and preventative
controls in place, as well as access to records in case of any event.
Additionally, there is a biannual facility registration process - as
opposed to the one-time registration requirement that is currently in
Operators who import food will likely experience the biggest impact
from the new legislation. Their foreign suppliers will now be required
to follow the same guidelines as domestic facilities, including FDA
Suppliers, domestic and foreign, that fail inspections will be required
to undergo and pay for a re-inspection. If a recall occurs, they'll
also be expected to pony up a fine.
Although there are additional fees added in this legislation, most of
them are minor, according to Hutt. Whether or not these fees will lead
to more expensive menu items is too difficult to predict at this point.
"Even if there are increased food costs, you still have to maintain
proper procedures," Lyon said. "The goal is to respond to
and prevent foodborne illness and that's a win-win situation for everyone."
Lyon added that the biggest effects from this legislation will come
with the FDA's new mandatory recall authority. The group can mandate
a recall based on evidence or suspicion, and can suspend a facility
accordingly. Lyon expects recalls to increase at the beginning of the
Effect on locally-used produce
In addition to changing foreign import practices, the FSMA also concerns
restaurants that use locally-grown produce. With some small business
exemptions, these businesses will be required to post their local food
sources and an outline of their practices in a prominent area where
customers can see the information.
"Fresh produce is high risk and local sourcing can increase that
risk for a variety of reasons," said Lyon. "There are dangers
with any kind of produce, so it's important to go with the right suppliers,
large or small."
Before tapping a local produce supplier, operators should know:
The adjacent and prior land use;
Pre- and post-harvest water sources. Where is it from? Is it micro-tested?
What types of fertilizer are used? Raw or composted? "Some people
wouldn't eat food if they knew it was grown using manure fertilizer,"
What pest and animal control methods are taken?
Harvesting practices;Employee hygiene practices;Equipment sanitation
Other checklist items ahead of the legislative rollout
In preparation for the legislation's rollout, it is critical to guarantee
your suppliers' certifications and reputation, and to properly train
staff and suppliers, according to Lyon. He even suggests setting up
mock recall exercises and having an approved secondary supplier with
the same credentials in the event of an actual recall.
Also, he said, approve a local produce supplier based on GAP (Good Agricultural
Practice) post-harvest guidelines; Good Manufacturing Practices (GMPs);
Sanitation Standard Operating Procedures (SSOPs); Hazard Analysis &
Critical Control Points (HACCP); allergen controls; and trace back systems.
Once all of those steps have been taken, communicate to your customers,
Lyon said. If there is a recall, put out a statement promoting your
brand's safety practices and response. If not, gain consumers' trust
by increasing awareness through social media or other channels.
"It is continuous work to monitor and recertify, but it's something
the foodservice industry needs to be doing so you don't put your brand
or customers at risk. It will take more time and investment, but it's
worth it," Lyon said. "Food safety should never be sacrificed."
Where the FSMA came from
Many anticipate the FSMA will tighten regulatory practices in the foodservice
industry, and ultimately make food safer to eat. Greater attention was
turned to food safety in 2006 after a number of wide-ranging foodborne
outbreaks in everything from peanut butter to spinach to egg shells.
"It was a black eye for the food industry and it hurt consumer
perception," said Hutt. "Food safety received strong support
from Obama when he was elected. The legislation took the backburner
early in his presidency for economic reform issues, but has finally
passed and will be implemented by the end of next year."
Consumer perception is a big driver of the legislation. More than 70
percent of the American public believes the government is most responsible
for food safety issues, according to research done by the IFIC. Of particular
concern is imported food. Sixty-one percent of respondents said foreign
imported foods are less safe because they believe it requires less regulation.
"Today's food safety environment has a lot of complexities involved
that consumers are hearing about. This leads to perceptions of foreign
food being unsafe. For example, the Japanese situation and concern about
radiation," Schmidt said. "An active online and social media
environment means more people are skeptical. Food safety is always in
the back of the minds of consumers."
Stateside, 50 percent of the IFIC survey respondents said they were
only "somewhat" confident in the safety of the U.S. food supply,
while 31 percent said they weren't sure about their confidence levels.
"Consumers don't understand everything that goes into food safety,
so this (act) provides an opportunity to spread the word," Schmidt
said. "Operators should look at this as an opportunity to communicate
that food safety is paramount."
tips in wake of E.coli scare
By_AFP Relax (May 30, 2011)
As reports continue to mount
of E.coli poisoning across Europe from tainted cucumbers, consumers
are being reminded to be extra vigilant about food safety and food handling.
On Monday, the death toll from E.coli-laced organic cucumbers -- believed
to have originated from Spain -- rose from 10 to 11, all in Germany,
the country hardest hit from the outbreak.
German media is also reporting that the virulent strain of E.coli has
sickened about 1,200 people in that country.
Other cases have been reported in Austria, the Netherlands, Sweden,
Denmark and the UK.
While health officials are warning consumers in Germany to refrain from
eating any cucumbers in that country until further testing is carried
out, here are a few general reminders courtesy of the US Food and Drug
Administration and Livestrong.com on how to handle and prepare produce
for safe consumption and avoid the risk of foodborne illnesses.
At the grocery store:
- Purchase produce that isn't bruised or damaged.
- When selecting fresh-cut produce like half a watermelon or bagged
mixed salad greens, make sure they were refrigerated or surrounded by
- Bag fruits and vegetables separately from meat, poultry, or seafood.
- Keep the fridge temperature at 40¡Æ F (4¡Æ C) or below.
- All produce that is purchased pre-cut or peeled should be refrigerated
- When preparing any fresh produce wash your hands for 20 seconds with
warm water and soap before and after preparation.
- Cut away any damaged or bruised areas on fresh fruits and vegetables.
Produce that looks rotten should be discarded.
- All produce should be thoroughly washed before eating, including produce
that's been grown conventionally, organically or at home, or from a
farmer's market. Wash fruits and vegetables under running water just
before eating, cutting or cooking.
- Even if you plan to peel the produce before eating it is important
to wash it first.
- Washing fruits and vegetables with soap or detergent or commercial
produce washes is not recommended.
- Scrub firm produce like melons and cucumbers with a clean produce
- Drying produce with a clean cloth towel or paper towel may further
reduce bacteria that may be present.
- Sanitize cutting surfaces.
- Since most cases of E.coli contamination are passed from person to
person, make sure to wash your hands thoroughly and frequently, and
refrain from handling food if you are suffering from diarrhea.
- Symptoms of E.coli infection include abdominal cramps, bloody or non-bloody
diarrhea, and occasional nausea or vomiting. In severe cases, it can
cause kidney failure and can be life-threatening. Consult a doctor for
treatment and keep hydrated.
tougher punishments for food safety crimes
By Reuters (May, 28, 2011)
China's courts have been
ordered to increase the severity of punishments for food safety crimes,
including capital punishment for cases that lead to fatalities, Xinhua
news agency reported.
The court's directive appeared to be the latest move to regain public
confidence after a series of food safety scandals, including the most
serious recent case in which six children died and nearly 300,000 fell
ill in 2008 from powdered milk laced with the industrial chemical melamine.
"Food safety concerns the people's interests and livelihoods, social
stability and the future of socialism with Chinese characteristics,"
the court said in a statement on Friday, adding that major cases should
be held in open trial.
The Supreme People's Court ordered lower courts to impose larger fines
on people guilty of food safety violations, and suggested courts ban
criminals from producing and selling food during their probation period,
according to the court statement.
The court further urged severe punishment for government officials who
shield people who commit food safety violations, take bribes or neglect
Numerous crackdowns on China's food sector apparently have had little
effect, as the country continues to be beset by poisonings and toxin
scandals that have shaken consumer confidence.
Early last month, China ordered nearly half the nation's dairy firms
to halt production for inspections as part of a campaign to clean up
the blighted industry.
About a week later, three children died and 35 people become ill from
drinking milk tainted with a toxic meat-curing agent in China's northwestern
Gansu province, state media reported.
In mid-March authorities in the central province of Henan closed 16
pig farms and sealed 134 tons of pork products after an illegal drug
was reportedly used to produce lean meat, Xinhua reported at the time.
The China Daily reported on Saturday that Chinese importers had recalled
518 cases of beverage bottles imported from Taiwan that were suspected
of being contaminated with a cancer-causing plastic additive.
O157:H7 Outbreak in Texas Panhandle
Source : http://www.foodsafetynews.com/2011/06/e-coli-o157h7-outbreak-pops-up-in-texas-panhandle/
by Dan Flynn | Jun 02, 2011
A pink headline popped up
late Wednesday on the Amarillo Globe-News website with a breaking news
box that said: "E coli cases reported."
"City of Amarillo has reported seven cases of E. coli contamination
but officials haven't linked the illnesses to a specific food,"
said the one-line bulletin.
According to ProNews 7, a local television station serving the Texas
cattle town, physicians and area hospitals have told the Amarillo Department
of Health that they are treating seven children infected with the dangerous
E. Coli O157:H7 pathogen.
E. coli O157:H7 is usually transmitted by food, but Amarillo health
officials say they have not connected the illnesses to any specific
food yet. Four of the seven children with confirmed cases of O157:H7
infection are being treated in local hospitals.
Amarillo health officials seem to indicate more cases are possible.
The health department has urged local doctors to be on the lookout for
people with diarrhea, possibly bloody diarrhea, and abdominal cramps
lasting 2 to 8 days, usually at least 3-4 days.
They also warned that a complication often associated with O157, hemolytic
uremic syndrome, or HUS, can occur as diarrhea is improving. HUS has
been most common in children under 5 years of age, or adults with compromised
While the source of Amarillo's E. coli contamination is currently unknown,
health officials say it is important that people wash their hands thoroughly,
cook meat thoroughly, avoid cross-contamination, and avoid drinking
raw milk or swallowing water from ponds, lakes or pools.
There have been few recent E. coli recalls for beef, but none impacting
the Amarillo area. Local health officials are looking at travel, exposure
to animals, and human contacts that might be common to all the cases.
Greens Grew Outbreak Salmonella Strain
Source : http://www.foodsafetynews.com/2011/06/tiny-greens-was-growing-the-outbreak-salmonella-strain/
by Dan Flynn ( Jun 01, 2011)
The strain of Salmonella
that sickened 94 people in 16 states and the District of Columbia last
November and December does appear to have originated at a sprouts farm
in Urbana, IL.
Tiny Greens Organic Farm was hit with a May 5 warning letter from the
U.S. Food and Drug Administration that discloses results of the environmental
sampling that public health authorities completed during the Nov. 1,
2010 to Feb. 9, 2011 outbreak. FDA said it linked a Salmonella enteric
serotype from the outbreak "to sprouts grown in your facility."
FDA said one sample collected from a compost pile outside Tiny Greens
was found to have a Pulse Field Gel Electrophoresis (PFGE) result (DNA
"fingerprinting") indistinguishable from the outbreak strain.
Also implicated in the outbreak was Jimmy John's fast food restaurant
chain, which was a large purchaser of Tiny Greens sprouts. The multistage
outbreak led Tiny Greens to recall its Alfalfa and Spicy Sprouts, although
owner Bill Bagby said at the time there was nothing more than a "statistical
association" to his product.
In its warning letter, FDA documented "conditions and practices"
that inspectors said likely led to the sprouts being contaminated with
the Salmonella outbreak strain.
Some of these problems included:
-- Run-off water from the compost pile pooled into a drain along the
walkway, 11 feet from the entrance to the greenhouse. The subsample
that yielded the Salmonella outbreak strain was taken from this site.
-- An employee was observed dumping production waste onto the compost
-- After walking through the compost pile and pooled water along the
walkway, the employee returned to the production area wearing the same
clothing and boots that he had worn outside.
-- In addition, two employees pushed a cart containing trays of alfalfa
sprouts from the sprouting area out through the greenhouse exit.
-- After walking and wheeling the cart through the compost pile, the
employees returned to the production area with the cart, wearing the
same clothing and boots that they had worn outside.
--The employees did not clean or disinfect their boots or the cart at
any time between these two activities.
-- The sink employees used to wash their hands in the lunch room before
entering the production area had a hose with a valve on its end that
was leaking water onto a floor where there was a substantial amount
of foot traffic. FDA noted that organic matter, in conjunction with
wet conditions, such as those observed in the facility, foster the growth
of Salmonella and other pathogens.
-- An employee placed a screen from a shaker table on the floor and
rinsed it with a hose. This operation was performed within 2 inches
of open trays of germinated sprouts. Aerosolized water droplets from
the water streaming onto the floor were splashing into the trays of
-- Germination drum plexiglass doors were stored on drum frames less
than 12 inches from the floor. The drum closest to the greenhouse door
had all four doors stored in this manner. Water and debris from the
floor was observed splashed onto the doors. The doors were not cleaned
prior to installation on the germination drum.
-- Sprouts were unloaded from the germination drums into white perforated
pails on dollies. When the dollies were rolled to the table so that
the sprouts could be placed in trays, water from the dollies' rotating
wheels was splashing up and into the perforated pails containing sprouts.
In the warning letter, FDA says Tiny Greens responded to the agency
in a Feb. 6 letter detailing some of the corrective actions it had taken,
including a promise that production-area boots and galoshes were no
longer being worn outside. FDA said the company did not address the
leaky valve under the lunch room sink.
Finally, FDA also outlined procedures for storage of composted materials
as well as seed treatment it wants Tiny Greens to consider using.
For Jimmy Johns, after being involved in four outbreaks in two years
involving alfalfa sprouts, the restaurant chain's founder opted to switch
to clover sprouts.
E. coli Outbreak One of Largest on Record
Source : http://www.foodsafetynews.com/2011/05/germany-e-coli-outbreak-one-of-largest-on-record/
By_Ross Anderson. (May 28, 2011)
While health authorities
in Germany and neighboring countries deal with an outbreak of toxic
E.coli, epidemiologists and doctors around the world are monitoring
developments in Europe with especially keen interest.
Much remains unknown about the outbreak, but this much is clear: It
is a very, very serious epidemic.
"The current events represent one of the largest described outbreaks
of HUS/STEC (hemolytic uremic syndrome/shiga toxin E. coli) worldwide
and the largest in Germany, with a very atypical age and sex distribution
of the cases," a Eurosurveillance report observed on Thursday.
E. coli outbreaks occur frequently, almost daily. But Germany's outbreak
is different, and troublesome in several ways. Among them:
The sheer numbers: Official counts are in the hundreds, but health officials
understand that many more illnesses are probably going unreported. It's
safe to assume the actual count is well into four digits.
The bug: Most outbreaks of HUS, a life-threatening complication, in
Germany and elsewhere are associated with E. coli O157:H7. This outbreak,
however, involves another strain, E. coli 0104, which is rarely encountered.
The HUS cases: Authorities are particularly alarmed by the high proportion
of German victims hospitalized with HUS. Generally, only 10 percent
of E. coli patients develop HUS, which is characterized by acute renal
failure, hemolytic anemia and thrombocytopenia. In Germany, authorities
report that more than 200 of the sick have developed HUS, and some reports
put the figure at nearly 50 percent of the overall cases. This suggests
that the German E. coli may be capable of of producing high levels of
toxins, making it especially deadly.
As of Thursday, according to Eurosurveillance, the number of HUS patients
in intensive care needing dialysis was putting a "severe strain"
on hospital resources in some areas. And the outbreak did not seem to
be abating. The high numbers of people showing up in emergency rooms
suggested that "the source of infection is still active."
The demographics: E. coli infections are usually hard on two demographic
groups -- the very young and the very old. These are the people whose
immune systems are least capable of fighting off the pathogens. But
Germany's outbreak has been extraordinary in that it has affected mostly
middle-aged women -- a group that typically is not susceptible to the
bug. And nobody seems to know why.
"The outbreak is unusual in that it has developed very rapidly,
and an unusually high number of cases affect adults (86% are in people
aged 18 years or older), particularly women (67%), instead of the normal
high-risk groups," the World Health Organization said Friday.
The investigation: Germany's outbreak was first detected nearly two
weeks ago, but authorities are still grappling with enormous unknowns.
One U.S. epidemiologist pointed out that the 0104 strain is difficult
and time-consuming to identify, and that may well have delayed the process.
The source: Organic cucumbers imported from two provinces of Spain (Almeria
and Malaga) have been confirmed by German authorities as one source
of the outbreak. A third batch of cucumbers from the Netherlands is
under investigation. How the cucumbers became contaminated is unknown.
International Conference for
Food Safety and Quality
Holiday Inn Chicago O'Hare Hotel
5615 North Cumberland Avenue, Chicago, Illinois 60631
Major Topic: Detection Methods for
Microbiological/Chemical Hazards for Food Safety and Quality
November 8, 2011
Conference Place: Holiday Inn (Conference Room)
7:00 - 8:30 Registration and Breakfast (Juice, Tea, Coffee) and Poster
(***Exhibitors displaying time : 7:00-9:00 AM***)
- 9:00 Opening Announcement
A. Importance of Detection Methods for Food Safety and Quality
9:00 - 9:50 - The Importance of detection methods for food safety and
University of Georgia
9:50 - 10:40 - Advanced Detection methods for food safety and quality
University of Geulph
Editor of AEM
10:40 - 11:00 - Coffee Break in Exhibitors' Section
11:00 - 11:50 - Current Foodborne Outbreak and legal issues
William D. Marler, Esq.
MarlerClark attorneys at Law
11:50 - 12:00: Exhibitos Presentation and GROUP PICTURE
12:00 - 1:00: Lunch buffet will be supported (Holiday Inn, Dinning
B. Detection methods for Food Allergen Residues
1:50 - Detection of Food Allergen Residues in Processed Foods and Food
University of Nebraska
Director - Food Allergy Research and Resource Program
1:50 - 2:20 - Rapid Testing for Allergen Control Programs
Presentation by Ryan Waters
- 2:30 - Break / Visit Companies' Booth
C. Molecular/Immunoassay methods for Detection of Microbiological and
3:10 - Costco
Way for Food Safety and Quality
Food Safety Quality Manager
3:10 - 3:50 - Novel
biosensor technologies for high throughput screening of pathogens and
Professor, Purdue University
3:50 - 4:10- Innovative detection methods with immunoassay based method
4:10 -4:30 - Novel nucleic acid testing methods for industrial applications
by Roka Bioscience
4:30 - 5:30 - Panel Discussion (All key speakers will be joined)
2008 IAFP President, bioMerieux
5:30 - Adjourn
November 9, 2011
Conference Place: Holiday Inn (Conference Room)
7:00 - 8:30 Registration and Breakfast (Juice, Tea, Coffee) and Poster
8:40 - 9:00 Poster Competition Award
D. Importance of conventional/biochemical detection methods for Food safety
9:00 - 9:40 - Rapid Methods/Automation and a Look into the Future
Daniel Y.C. Fung
Director of Rapid Methods and Automation in Microbiology Workshop (KSU)
Professor, Kansas State University
9:40 - 10:20 - Rapid
Methods and Automation Workshop for 30 years
Director of Rapid Methods and Automation in Microbiology Workshop (UW)
Professor, University of Wisconsin
10:20 - 10:40 - Coffee
Break in Exhibitors' Section
- 10:50 - Presentation Title from Company presentation
- 11:30 - New demands for Rapid and Automative Detection Methods
for Food Safety
2008 IAFP President, bioMerieux
- 12:00 - Rapid methods for monitoring microbial numbers for
Senior Principal Scientist
-12:20 - Innovative methods for detection of microbiological/chemical
hazards for food safety
12:20 - 1:30 -
Lunch buffet will be supported (Holiday Inn, Dinning Room)
Impacts of Advanced/Conventional Detection methods on Food Industries
2:10 - Impact
of detection methods for food industries
2006 AOAC President
2:10 - 2:30 - Application of several detection methods for
- 2:40 -
Coffee Break in Exhibitors' Section
2:40 - 3:10 - The
importance of detection procedures for food safety by 3rd party
4:00 Application of Rapid Methods for Food Industries
IAFP President (2004)
President, AIV Consulting LLC.
4:00 - 4:30 -
Attendees' Certificate / Adjourn
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