IAFP 2009 Program Book and Abstract Book - AB6

strategies implemented by the Vessel Sanitation Program (CDC, USA) should decrease cruise ship related outbreaks. Novel food processing trends and improved detection methods implicate outbreaks of noroviruses in RTE foods as observed in the Grand Canyon rafting outbreak. The recent institutional outbreak resulting in >400 cases in a Texas prison also show persistence and transmission trends of noroviruses. Improved detection, new processing technologies, and novel intervention controls can shed light towards the persistence, transmission, and effective control of norovirus related outbreaks. This symposium focusing on recent norovirus outbreaks and intervention strategies will help the public health sector, the food industry, and academia remain current in issues related to noroviruses. S5 Pathogen and Spoilage Persistence in the Processing Environment and Food Products: Where, Why and How Do We Know R. B. TOMPKIN, Retired-ConAgra Foods, LaGrange, IL, USA KENDRA K. NIGHTINGALE, Dept. of Animal Sciences, Colorado State University, Fort Collins, CO, USA THOMAS A. HILL, FDA, College Park, MD, USA ROBERT TAUXE, CDC, Atlanta, GA, USA SUSAN M. FREUND, Kraft Foods, Glenview, IL, USA DON L. ZINK, CFSAN-FDA, College Park, MD, USA While the phenomenon and importance of “persistence” has been recognized since “Typhoid Mary,” the use of molecular subtyping methods for characterizing both foodborne pathogens and spoilage microorganisms has increased our understanding and appreciation of microbial persistence throughout the food chain. This symposium will address microbial persistence from primary production to processing, including the importance of persistence in foodborne disease outbreaks. Attendees will gain an understanding of microbial persistence, including the importance of controlling persistence and understanding persistence throughout the food chain. S6 Zapped! Optimizing the Consumer Experience of Microwave Cooking through Labeling, Infrared Thermography, and Validation JULIE ZIMMERMAN, Target Owned Brand Foods, Minneapolis, MN, USA GREG HOOPER, Dept. of Food Manufacturing Technologies, Campden BRI, England, UK, USA STEVE VLOCK, ConAgra Foods, Omaha, NE, USA ROBERT L. GARFIELD, American Frozen Food Institute, McLean, VA, USA Consumers do not know the wattage of their microwave ovens and this lack of knowledge may contribute to improperly cooked not-ready-to-eat foods. A small working group comprised of frozen food manufacturers, retailers, microwave oven manufacturers and the American Frozen Food Institute have been working together in the last year to give consumers more tools to prepare products properly. The working group has developed a wattage labeling protocol for microwave ovens, identified a symbol for microwave wattage information, and developed usage of that symbol on microwave food cooking directions. This comprehensive program has recently rolled out at Target. Details and background of this initiative will be shared. We look forward to the entire industry continuing the partnership for microwave food safety. A common problem with microwave-heated foods is poor uniformity of heating leading to the formation of hot and cold spots. Thermal imaging is an invaluable tool in determining the location and temperature of such problem areas. This presentation discusses the advantages and limitations of thermal imaging used to aid the development of microwave products and microwave instructions and to help understand the variability in heating between different microwave ovens. Validating microwave oven cooking directions is essential not only to food safety but also to product performance and quality. Creating an in-house microwave validation lab can be an ideal way to test current products as well as R&D work for future projects. There are numerous factors to be considered when creating a validation lab such as: number of microwaves, brand, size, labeled wattage, actual wattage, electrical wiring, wall voltage, equipment, calibration, and product storage. Certain factors may be more critical to certain applications but all should be considered. An overview of each one of these will be discussed during the presentation. The American Frozen Food Institute (AFFI) has a long standing relationship, going back more than 20 years, with the microwave industry and its members to ensure the safe, effective use of this technology. During the last 10 years, frozen food processors have dramatically enhanced the quality and innovative characteristics of foods suitable for microwave cooking. At the same time, advancements in packaging and new microwave oven technologies have given consumers an abundance of options when it comes to foods able to be prepared in the microwave. In 2007, AFFI introduced the consumer guide, “Cooking with Microwave Ovens – Nutrition and Food Safety Considerations,” which we offered to our members for their use and dissemination. In 2008, AFFI completed a package labeling guide for microwaveable foods. This guide, which was distributed widely in the food industry, will assist frozen food and other food processors in the development of labels and microwave cooking instructions that are more easily understood by consumers. The guide is also intended to foster widespread industry use of more consistent language in microwave cooking instructions. More recently, AFFI has chaired the Microwave Working Group, a coalition of microwave manufacturers, food processors and microwave retailers whose goal is to help foster programs which will enhance the clarity and consistency of microwave cooking. Several months ago we launched a Web site, www.microwaveovenfacts.com to help educate consumers, and are currently chairing a task force sponsored by the Partnership for Food Safety Education, in conjunction with the U.S. Department of Agriculture’s, Food Safety Inspection Service (USDA/FSIS) and Food and Drug Administration (FDA) to develop consumer messages and materials regarding safe microwave cooking. This presentation will discuss some of those activities. 6 — Abstract Book Symposia

http://www.microwaveovenfacts.com

IAFP 2009 Program Book and Abstract Book

Table of Contents for the Digital Edition of IAFP 2009 Program Book and Abstract Book