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6/6
2011
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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 person infections).
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.

Study Finds Non-O157 E. coli Common in Beef
Source: http://www.foodsafetynews.com/2011/06/non-o157-e-coli-strains-common-in-beef--ttu-study-finds/
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 Salmonella.
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 beef samples.
"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 meat.
"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.

NRA 2011: 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 enacted.
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 place.
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 inspections.
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 legislation's implementation.
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," Lyon said.
What pest and animal control methods are taken?
Harvesting practices;Employee hygiene practices;Equipment sanitation efforts; and
Traceability.
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."

Food handling tips in wake of E.coli scare
Source: http://ph.news.yahoo.com/food-handling-tips-wake-e-coli-scare-150254770.html
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 ice.
- Bag fruits and vegetables separately from meat, poultry, or seafood.
Storage tips
- Keep the fridge temperature at 40 F (4 C) or below.
- All produce that is purchased pre-cut or peeled should be refrigerated immediately.
Handling tips
- 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 brush.
- 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.

China urges tougher punishments for food safety crimes
Source: http://www.gmanews.tv/story/221950/world/china-urges-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 their duty.
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.

E. Coli 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 immune systems.
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.

FDA: Tiny 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 pile.
-- 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 germinated sprouts.
-- 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.

Germany 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.




6th
International Conference for
Food Safety and Quality

November 8-9, 2011
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


Registration

Tuesday, November 8, 2011
Conference Place: Holiday Inn (Conference Room)

7:00 - 8:30 Registration and Breakfast (Juice, Tea, Coffee) and Poster Display
(***Exhibitors displaying time : 7:00-9:00 AM***)

8:40 - 9:00 Opening Announcement


Program
Section A. Importance of Detection Methods for Food Safety and Quality

9:00 - 9:50 - The Importance of detection methods for food safety and quality

Michael Doyle
University of Georgia



9:50 - 10:40 - Advanced Detection methods for food safety and quality


Mansel Griffiths
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 Room)


Section B. Detection methods for Food Allergen Residues

1:00 - 1:50 - Detection of Food Allergen Residues in Processed Foods and Food Processing Facilities

Stephen Taylor
University of Nebraska
Director - Food Allergy Research and Resource Program



1:50 - 2:20 - Rapid Testing for Allergen Control Programs
Presentation by Ryan Waters
Charm Science

2:20 - 2:30 - Break / Visit Companies' Booth


Section C. Molecular/Immunoassay methods for Detection of Microbiological and Chemical hazards

2:30 - 3:10 - Costco Way for Food Safety and Quality

Robin Forgey
Food Safety Quality Manager
Costco



3:10 - 3:50 -
Novel biosensor technologies for high throughput screening of pathogens and toxins

A. Bhurnia
Professor, Purdue University

 


3:50 - 4:10- Innovative detection methods with immunoassay based method
Presented by SDI




4:10 -4:30 - Novel nucleic acid testing methods for industrial applications
Presented by Roka Bioscience



4:30 - 5:30 - Panel Discussion (All key speakers will be joined)

Stan Bailey
2008 IAFP President, bioMerieux





5:30
- Adjourn



Wed. November 9, 2011
Conference Place: Holiday Inn (Conference Room)

7:00 - 8:30 Registration and Breakfast (Juice, Tea, Coffee) and Poster Display
8:40 - 9:00 Poster Competition Award



Section D. Importance of conventional/biochemical detection methods for Food safety and Quality

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

P.C. Vasavada
Director of Rapid Methods and Automation in Microbiology Workshop (UW)
Professor, University of Wisconsin



10:20 - 10:40 - Coffee Break in Exhibitors' Section

10:40 - 10:50 - Presentation Title from Company presentation

bioMerieux

11:00 - 11:30 - New demands for Rapid and Automative Detection Methods for Food Safety

Stan Bailey
2008 IAFP President, bioMerieux

 

11:30 - 12:00 - Rapid methods for monitoring microbial numbers for food industries

Gregory Siragusa
Senior Principal Scientist
Danisco USA

 

12:00 -12:20 - Innovative methods for detection of microbiological/chemical hazards for food safety

Dupont Qualicon


12:20 - 1:30
- Lunch buffet will be supported (Holiday Inn, Dinning Room)


Section E. Impacts of Advanced/Conventional Detection methods on Food Industries

1:30 - 2:10 - Impact of detection methods for food industries

Robert Koeritzer
2006 AOAC President




2:10 - 2:30 - Application of several detection methods for Food industries

remel

2:30 - 2:40 - Coffee Break in Exhibitors' Section

2:40 - 3:10 - The importance of detection procedures for food safety by 3rd party

Erdogan Ceylan
Director, Silliker



3:10 - 4:00 Application of Rapid Methods for Food Industries

Paul Hall
IAFP President (2004)
President, AIV Consulting LLC.


4:00 - 4:30 - Attendees' Certificate / Adjourn







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