Food Protection Trends - October 2009 - 700

positive for dioxin but that was originally from Belgium. This issue became famous worldwide and countries made every effort to make their costumer belief. The speaker also gave an overview of Belgium crisis along with a discussion on European Union food law and EU hygiene package. He also pointed out that food can move freely among all European Union countries. The food export estimated 11.36 billion dollars in 2008. One important factor to be considered during the whole chapter of dioxin incident was the time frame which took to drive a conclusion and for necessary steps to be taken. 18–20 picograms of dioxin per gram was found in the contaminated samples. This crisis initiated the need of creating independent national food agencies in every country. Speaker also discussed about foot and mouth disease impact on UK. All this encouraged rapid alarm systems which can disseminate any problem regarding food. This outbreak showed a need of pork risk assessment and special consideration towards pork safety. TECHNICAL SESSIONS T1 – Dairy, General Microbiology and Sanitation Amit Morey, Auburn University Feifei Han, Louisiana State University Scott K. Crerar from New Zealand Food Safety Authority presented the development of a legislative framework of raw milk products in New Zealand. By defining three broad categories, this could allow more efficient and effective regulation of a range of raw milk products in New Zealand. Kathleen A. Glass from University of Wisconsin talked about different treatment on the effect of the growth of Listeria monocytogenes in cold-filled cottage cheese during cooling. The result showed that certain natural microbial inhibitors would delay or prevent the growth of L. monocytogenes during slow cooling. Jasdeep K. Saini from Kansas State University evaluated the potential for translocation of L. monocytogenes from drains to food contact surfaces. The study indicated that the closer the surface from the drain, the greater the number of bacterial cells that transfer from the drain to the surrounding surfaces. Cristina D. Cruz from New Zealand Institute for Plant & Food Research presented that study of assess the bactericidal concentration of 24 sanitizing agents against 20 L. monocytogenes strains. The results showed that all sanitizers were effective against planktonic L. monocytogenes and biofilms are more sensitive to certain chemicals with high oxidizing power. Amit Morey from Auburn University talked about the efficiency and optimization of UV to reduce L. monocytogenes on conveyor belts made of four different belting materials. The result showed that the bacteria count was significantly reduced on all the belts irrespective of energy intensities and time of exposure. Michael T. Musgrove from USDA/ARS spoke about the Enterobacteriaceae and other related organisms isolated from egg contact and non-contact surfaces in a commercial shell egg processing facility. Enterobacteriaceae genera recovered accounted for 91.4% of identifications and the other 8.6% included Aeromonas, Aquaspirillium, Pseudomonas, Vibrio, and Ralstonia; this could be helpful to develop more effective sanitation programs. Renata Jacob (Drexel University, PA) gave a presentation on the food safety risk associated with retail markets serving Asian populations in US. She found that 73% tofu samples had aerobic plate counts > 106 CFU/g while 5% and 3% of samples had E. coli and Staphylococcus aureus, respectively. John Holah of Campden BRI (UK) presented details on various sanitation schedules for wholeroom, in-production, end of production and periodic sanitation. John Holah presented Alicaja Malinowska’s paper on wholeroom disinfection using ozone and hydrogen peroxide. They found that hydrogen peroxide reduced Bacillus globigii and Geobacillus stearothermophilus levels by approximately 6 logs while ozone gave a 2–3 log reduction for E. coli, Pseudomonas aeruginosa and L. monocytogenes. Louise Fielding (Cardiff School of Health Sciences, UK) presented a review of current literature available to public on microbiological safety of irradiated products. She concluded that the type of food and food storage conditions influence the lethality of irradiation on microorganisms. Dominic Bagenda from Hokkado University (Japan) spoke on the potential application of agar to increase the pediocin production and reduce roe degradation. Application of pediocin from the semi-solid broth inhibited Listeria monocytogenes for 6 day as compared to 3 days from pediocin obtained from liquid broth. Paula Fedorka-Cray from USDA presented her research on the “effect of colony numbers selected from plating media on Salmonella serogroups detection from naturally contaminated chicken carcasses”. She found that use of different culture media can influence the growth of different Salmonella serogroups and that picking single colony instead of three can underestimate their diversity. T2 – Antimicrobial, Seafood, and Non-microbial Food Safety Hudaa Neetoo, University of Delaware Roniele Cordeiro, University of Manitoba Peter Taormina measured the short-term efficacy of Laurel Arginate (LAE) against L. monocytogenes present on various surfaces of hams. Log reductions of L. monocytogenes were > 2-log CFU/package on all ham types except one. Within each ham type, log reductions were not significantly different between treatment volumes spanning a 4-ml range. In his second presentation, Peter Taormina elucidated the optimal conditions of post-lethality LAE application to frankfurters destined for vacuum-packaging. All treatments resulted in reductions of ≥ 1.68–log CFU/package, and many of the treatments caused >2-log reduction within 2 days, with no further declines evident at day 8. Alex Brandt demonstrated that the combination of acidifying antimicrobials Octanoic Acid and Acidic Calcium Sulfate produced an additive-type inhibition upon L. monocytogenes in vitro. Rebecca Brown determined the effect of gaseous ozone on survival of surface attached L. monocytogenes isolated from the floor drains of a chilled ready to eat food processing plant. The reduction of L. monocytogenes is concentration dependent. Paula Fedorka-Cray compared the antimicrobial resistance profiles of Campylobacter isolates originating from 3 different types of poultry production facilities. Resistance 700 FOOD PROTECTION TRENDS | OCTOBER 2009

Food Protection Trends - October 2009

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