IAFP 2009 Program Book and Abstract Book - AB7

S8 The Effect of Climate Change on Food Availability and Safety RENATA CLARK, FAO, Rome, Italy ANGELO DEPAOLA, FDA, Dauphin Island, LA, USA STEPHANIE MOORE, University of Washington, Seattle, WA, USA MARK A. MOORMAN, Kellogg Co., Battle Creek, MI, USA Climate change is inevitable with implications for all types of food: fish, shellfish, animal products and crops. It will affect different parts of the world in different ways, but generally the developing countries in tropical and subtropical regions are likely to fare the worst. Some effects are noticeable today, particularly in areas with increasing drought and shrinking ice cover in the seas. However, we expect this process to accelerate in the near future, even if carbon emissions slow down of the next few years. This will mean more severe weather patterns and more food shortages. The effects of climate change on food security are being explored but those on food safety are poorly understood. Starting to explore these questions are speakers from the Food and Agriculture Organization, government and academia. Symposium speakers will present an overview of the effects of climate change on food security and food safety. The types of questions to be addressed will include the following. Will elevated temperatures result in harmful algal blooms and increase the number of foodborne outbreaks associated with vibrios? Will fungal diseases destroy essential grain crops and increase the amount of mycotoxin production? How will our food animals adapt to increases in temperature and possibly a lack of food and water? Will new breeds be developed to meet these demands or will production move to new geographical areas? Will GMOs in crops, fish and animals become increasingly important as our response to climate change? In view of the recent increase in extreme weather events will we have a safe and adequate food supply? The FAO has written a recent monograph on the Implications of Climate Change for Food Safety which will be drawn upon by some of the speakers. S9 Tracking and Tracing Technologies – Do You Know Where Your Steak and Tomatoes Come From? GALE PRINCE, Retired, Cincinnati, OH, USA STEVE ARENS, GTIN Industry, Lawrenceville, NJ USA DAN VACHÉ, United Fresh Produce Association, Redmond, WA, USA The desire for cheap, available and affordable food for all people has led to a focus on traceability of products by industry from ingredients to the consumers’ homes. Investigation of recent contamination events and outbreaks of illness has been thwarted by lack of proper traceability, e.g., melamine in pet food and milk ingredients, dioxin in animal feed, Salmonella in cantaloupes, tomatoes and peppers. Both deliberate adulteration and worker error have contributed to such problems, and means of guaranteeing delivery of safe product down the food chain from company to company is critical. In this symposium we will be exploring the use of electronic tracking systems operating in different countries but with an aim of eventual acceptance of universal standards. Tags with barcodes have been used by the food industry for some time, but RFID technology is making advances to make this easier at the pallet level. A future goal is go to the retail portion level which will help with more rapid recalls. Animals with ear tags can be traced from slaughterhouse back to the farm, but DNA identification methodology now can go further linking fabricated meat to individual animals after slaughter. Produce traceability represents unique challenges because of the perishability of the products, they way the industry mixes items from different sources, and their generally small item size, but the industry is exploring innovative ideas to overcome such challenges. The drug and other industries have been using tracking systems for their products for several decades, especially for adulteration and fraud issues, and we can learn from them how to adapt their methods to food products. S10 International Food Protection Issues: Overview and Global Commodity Trade PETER K. BEN EMBAREK, WHO, Geneva, Switzerland FRANK YIANNAS, Walmart, Bentonville, AR, USA LARRY KEENER, International Product Safety Consultants, Seattle, WA, USA MALUWA BEHRINGER, Kraft Foods, Inc., Glenview, IL, USA JOHN FERREIRO, Ferreiro & Company, Coral Gables, FL, USA ROBERT L. BUCHANAN, University of Maryland, College Park, MD, USA The proposed symposium is a new topic for IAFP that addresses scientific, policy, and communication issues vital to improving the global food supply. The symposium will provide a snapshot of initiatives underway to harmonize global food safety practices and regulations and, through means of an interactive case study, highlight the challenges associated with establishing and meeting global food and ingredient safety standards. Abstract Book — 7 Symposia S7 Listeria monocytogenes Controls from Local to Global – Are They Working? LISBETH MEUNIER-GODDIK, Oregon State University, Corvallis, OR, USA MARY LOSIKOFF, CFSAN-FDA, College Park, MD, USA JEFFREY M. FARBER, Health Canada, Ottawa, ON, Canada MARTIN B. COLE, Illinois Institute for Technology, Summit-Argo, IL, USA While Listeria monocytogenes controls have been implemented to reduced or eliminate the risk of this foodborne pathogen in the food supply, are these controls sufficient to protect the consumer? The range of Listeria control strategies can vary depending on the type of food product, size of the processing operation, and regional regulations. This symposium summarizes the various L. monocytogenes prevention practices that are used in small farmstead operations, North American controls established through regulations and/or guidance documents, and internationally recognized standards in Codex Alimentarius. Adequacy of established Listeria controls are discussed as well as highlights of new or proposed control strategies.

IAFP 2009 Program Book and Abstract Book

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