measures to inactivate Salmonella, and 7. Establish procedures for verification of Salmonella controls and corrective actions. Sarah Klein of the Center for Science in the Public Interest indicated that the peanut outbreak represented a “perfect storm” involving a very popular food, especially for children, a food with a long shelf life, and a company that allegedly shipped products known to contain Salmonella. She indicated that a recent study on the PCA outbreak conducted by the Harvard School of Public Health indicated that 60% of consumers have taken steps to minimize risk, 25% mistakenly believe that jarred, brand-name peanut butter is involved, and only 14% of consumers have consulted the FDA recall product list. She further indicated consumer concerns that one company refused to recall products forcing FDA to issue a warning for consumers to avoid that company’s products. Further, she suggested that FDA’s use of the term “voluntary” suggests to the consumer that the recall is of lesser concern. After the panel discussion, President Stan Bailey thanked the speakers and attendees for supporting the symposium. Sponsors of the IAFP Rapid Response Symposium – Salmonella in Peanut Products – Understanding the Risk and Controlling the Process JULY 2009 | FOOD PROTECTION TRENDS 449