Food Protection Trends - July 2008 - 512

T3-09 4:00 DSC T3-10 4:15 T3-11 4:30 Validation of Commercial Thermal Process for Control of Escherichia coli O157:H7 and Salmonella spp. in Chopped and Formed Beef Jerky — NIGEL HARPER, Kelly J. K. Getty and Elizabeth A. E. Boyle, Kansas State University, Manhattan, kS, USA FSIS Microbiological Testing Program for Listeria monocytogenes in Ready-to-Eat Meat and Poultry Products, 1994–2006 — kRISTINA BARLOW, Stephanie Buchanan, Evelyne Mbandi and Priscilla Levine, USDA, Washington, D.C., USA On-Line Brush and Spray Washers to Lower Numbers of Campylobacter and Escherichia coli and Presence of Salmonella on Broiler Carcasses during Processing — MARk E. BERRANG and J. Stan Bailey, USDA-ARS, Athens, GA, USA Multiplication of Salmonella Enteritidis on Egg Yolk Membranes and Penetration into Yolk Contents — RICHARD k. GAST, Rupa Guraya, Jean Guard-Bouldin and Peter S. Holt, USDAARS, Athens, GA, USA P2-07 The Effect of Juice Temperature on Clostridium botulinum Type A Toxin Activity during the Hot-Filling of Juice Bottles — FRAN DOERR, G.E. Skinner, k. Reineke, G. Fleischman and J.W. Larkin, National Center for Food Safety and Technology/Illinois Institute of Technology, Summit-Argo, IL, USA Inactivation of Listeria innocua in Apple and Carrot Juices by High Pressure Homogenization and Nisin — PANCHALEE PATHANIBUL, T. Matthew Taylor, P. Michael Davidson and Federico Harte, University of Tennessee, knoxville, TN, USA Inactivation of Escherichia coli k-12 in Apple Juice and Apple Cider Using High Pressure Homogenization and Chitosan — SAURABH kUMAR, Federico Harte, P. Michael Davidson, Svetlana Zivanovic, Jeyamkondan Subbiah and Harshvardhan Thippareddi, University of Nebraska-Lincoln, Lincoln, NE, USA Development of a Rep-PCR DNA StrainTyping Method for Members of the Genus Alicyclobacillus — k. Reece, E. Atkins, T. Ross, S. Abedi, C. Smith, W. Dutch, MARk WISE, J. Embry, S. Frye, M. Healy and P. Rule, Bacterial Barcodes, Inc., Athens, GA, USA Rep-PCR Based Fingerprinting of Saccharomyces spp. Used in the Production of Fermented Beverages — E. Atkins, K. Reece, T. Ross, S. Abedi, C. Smith, W. Dutch, M. Wise, J. Embry, S. Frye and M. HEALY, Bacterial Barcodes, Inc., Athens, GA, USA Subclinical Mastitis in Dairy Ewes as a Source of Contamination for Bulk Milk and Cheese — VANESSA M. RALHA, Carlos C. Belo, Manuela E. Pintado and F. Xavier Malcata, Escola Superior de Biotecnologia – Universidade Católica Portuguesa, Porto, Portugal Culture-Dependent and Independent Methods to Monitor the Evolution of Lactic Acid Bacterial Microflora in a Greek PDO Soft Cheese — Dafni-Maria kagkli, Vassilios Iliopoulos and GEORGE-JOHN E. NYCHAS, Agricultural University of Athens, Athens, Attica, Greece Bacterial Dynamics in Model (Sterile) Portuguese Traditional Cheeses: A Case Study of Food Safety — CLÁUDIA I. PEREIRA, Ana M. P. Gomes and F. Xavier Malcata, Escola Superior de Biotecnologia – Universidade Católica Portuguesa, Porto, Portugal Isolation, Identification, Virulence Tests and Determination of Pathotypes of Escherichia coli Isolated from Ricotta Cheese Commercialized in Campinas, São Paulo — Rosimary Turri, Maria-Magali Soares, SILVANA SREBERNICH, Patricia Jacob and Cristiane Soares, Pontificia Universidade Catolica de Campinas, Campinas, São Paulo, Brazil P2-08 DSC P2-09 DSC T3-12 4:45 P2-10 POSTERS • 2:00 p.m. – 6:00 p.m. P2 Meat and Poultry, Microbial Food Spoilage, Beverage and Dairy Poster Session Exhibit Hall 2:00 p.m.– 6:00 p.m. Authors present 3:00 p.m.–5:00 p.m. Convenors: To be determined Genetic Diversity of Alicyclobacillus acidoterrestris and the Correlation with Their Spoilage Ability — kOHEI MATSUMOTO, Yuko Tanaka and keiichi Goto, Food Research Laboratories, Mitsui Norin Co., Ltd., Fujieda, Shizuoka, Japan Survey of Yeast and Mold Found in Food Bought at Retail — FRANK R. BURNS, Lois Fleck, and kimberley Austin, DuPont Qualicon, Philadelphia, PA, USA Production of Shelf-Stable Ranch Dressing with Elevated pH Using Ultra-High Pressure — JOSEPH M. JONES, Joy G. Waite, Evan J. Turek, C. Patrick Dunne and Ahmed E. Yousef, The Ohio State University, Columbus, OH, USA Investigation for Possible Sources of Contamination of Spoilage Microflora Associated with “Blown-Pack” Spoilage of Ground Beef Chubs — BALASUBRAHMANYAM KOTTAPALLI, Jarret D. Stopforth, Rico Suhalim and Mansour Samadpour, Institute for Environmental Health, Lake Forest Park, WA, USA Microbial Quality of Beverages Sold by Fast Food Restaurants and Convenience Stores in Griffin, Georgia and Surrounding Areas — YOEN JU PARk and Jinru Chen, University of Georgia, Griffin, GA, USA Withdrawn P2-11 P2-01 P2-12 P2-02 P2-13 P2-03 DSC P2-14 P2-04 P2-15 P2-05 P2-06 512 FOOD PROTECTION TRENDS | JULY 2008

Food Protection Trends - July 2008

Table of Contents for the Digital Edition of Food Protection Trends - July 2008