Food Protection Trends - May/June 2022 - 239

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Safety and Quality of Water Used and Reused in Fresh
Produce Supply Chains
Spoiled Rotten Seafood? Advancements in Detecting
Decomposition
Surrounded on All Sides: A Dive into the Unseen Microbiomes
of Residential and Industrial Built Environments
and Food Safety Implications
The Regulation of Food Ingredients in Diverse Global
Markets
The Silent Pandemic: The Emergence and Spread
of Antimicrobial Resistance in Food Systems in the
Middle East and North Africa (MENA) Region
* The Use of QMRA for Food Safety Interventions in
Low- and Middle-Income Countries
* To Biofilm, or Not to Biofilm: Listeria monocytogenes'
Emerging Existential Dilemma
* Transmissible Locus of Stress Tolerance (tLST) in
Bacteria, a Potential Threat to Food Safety and Public
Health
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Using a HACCP-Mindset to Enable Enhanced Food
Traceability
Using Consumer Research to Inform Labeling Policy
for Food Products
* Virtual Food Safety Monitoring, Auditing and Artificial
Intelligence Applications
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What Do Fresh-Cut Produce and Low Moisture Foods
Processors Have in Common? New Considerations
for Environmental Monitoring Programs
What Environmental Surveillance and Water Quality
Can Tell Us about Antibiotic Resistant Bacteria in
Pre-Harvest Environments
* What to Expect When You're Exporting: Using FDA's
Export Certification Program
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Where the Wild Things are: Foraging for Fungi Food
Safety
Whole Genome Sequencing: Challenging and Defining
Foodborne Pathogen Species, Risk, and Virulence
ROUNDTABLES
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Acidified Foods: Addressing Challenges in Product
Classification Beyond Food Safety. What Role
Do Water, Syrups, and Other Low Water Activity
Ingredients Play?
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Application of New Technologies for Improved Food
Safety
Back to Front and Front to Back: How to Manage out
Toxins and Naturally Occurring Hazards throughout
the Supply Chain
* Can We Rely on Third Party Auditors to Assess Whether
a Supplier's Microbial and/or Chemical Test Methods
are the Right Fit for the Food Commodity?
* COVID-19: What Have We Learned to Make Our Food
Systems More Resilient in the Future?
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Flour and Shiga Toxin-Producing Escherichia coli
(STEC): What Can be Done to Prevent Outbreaks?
Get-Connected Market: Connecting IAFP Professionals
on Food Safety in Africa
Hold the Phone! The Role of Celebrity Chefs and
Influencers in Food Safety Messaging
* How Much S.M.A.R.T.E.R. Have Agricultural Water
Quality Metrics Become?
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How Relevant is Finished Product Testing for Pathogens
to Public Health Outcomes?
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Identity Matters: Building a More Inclusive Workplace
for Women in Food Safety
Life after Graduate School and Beyond Academia
Mission Impossible? Bringing Equivalency to Virtual
Audits and Inspections
Moving Closer to Zero - Challenges and Opportunities
for Reducing Children's Exposures to Toxic Elements
from Foods
Practical Approaches to Enhance Food Safety Culture:
Shared Learnings from a Dairy Industrywide Program
Public-Private Data Sharing: A New Opportunity for
Risk-Based Decision Making in Food Safety
Rapid Methods and Automation in Food Microbiology:
40 Years of Developments, Promises, and Disappointments
Recent
State and Local Outbreak Investigations
Strengthening Food Safety Education and Research
across Programs and Departments in the Universities
The Intersection of Adjacent and Nearby Land Use
and Produce Safety
Understanding and Overcoming Challenges in Helping
Underrepresented Minority Audiences Meet the FSMA
PSR 112.22(c) Training Requirements
* Watching GRAS Grow: Understanding What It Means
to be GRAS in the U.S
* What Do We Know and Still Not Know about Pathogen
Control in Low-Moisture Foods?
POSTER AND TECHNICAL SESSIONS
Topics Include
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Animal and Pet Food Safety
Antimicrobials
Beverages and Acid/Acidified Foods
Communication Outreach and Education*
Dairy
* Data Management and Analytics
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Epidemiology
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Food Chemical Hazards and Food Allergens
Food Defense
Food Law and Regulation
Food Processing Technologies
Food Safety Systems
* Food Toxicology
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General Microbiology
Laboratory and Detection Methods
* Low-Water Activity Foods
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Meat, Poultry and Eggs
Microbial Food Spoilage
Modeling and Risk Assessment
Molecular Analytics, Genomics and Microbiome
Packaging
Pre-Harvest Food Safety
Produce
Retail and Food Service Safety
Sanitation and Hygiene
Seafood
* Viruses and Parasites
* Water
(Topics subject to change)
May/June Food Protection Trends 239
Food Protection Trends - May/June 2022

Table of Contents for the Digital Edition of Food Protection Trends - May/June 2022
