IAFP 2009 Program Book and Abstract Book - PB39

MONDAY AFTERNOON JULY 13 S5 Pathogen and Spoilage Persistence in the Processing Environment and Food Products: Where, Why and How Do We Know Grapevine C Organizer: ILSI North America Convenor: Peter Gerner-Smidt 1:30 Microbial Persistence and Factors Affecting It – An Overview — R. B. TOMPKIN, Retired-ConAgra Foods, LaGrange, IL, USA Listeria monocytogenes: Molecular Ecology and Persistence — KENDRA K. NIGHTINGALE, Dept. of Animal Sciences, Colorado State University, Fort Collins, CO, USA Salmonella Persistence in Primary Production: The Example of Tomato-associated Salmonella in Virginia — THOMAS A. HILL, FDA, College Park, MD, USA Break The Role of Pathogen Persistence in Foodborne Disease Outbreak — ROBERT TAUXE, CDC, Atlanta, GA, USA Persistence of Spoilage Microorganisms — SUSAN M. FREUND, Kraft Foods, Glenview, IL, USA Regulatory Implications of Persistence in the Processing Environment, the Product, and Primary Production — DON L. ZINK, CFSAN, FDA, College Park, MD, USA S6 Zapped! Optimizing the Consumer Experience of Microwave Cooking through Labeling, Infrared Thermography, and Validation Grapevine D Organizers: Joan Menke-Schaenzer and Steve Vlock Convenors: Joan Menke-Schaenzer and Steve Vlock 1:30 Tangible Progress on Microwave Food Safety: Voluntary Labeling of Wattage on Microwave Ovens and Food Product Directions — JULIE ZIMMERMAN, Target Owned Brand Foods, Minneapolis, MN, USA Thermal Imaging for Microwave Heating – An Aid to Optimizing and Validating Microwave Products — GREG HOOPER, Department of Food Manufacturing Technologies, Campden BRI, England, UK Creating a Microwave Validation Lab – Factors to Consider — STEVE VLOCK, ConAgra Foods, Omaha, NE, USA The Frozen Food Industry’s Response to Microwave Oven Safety — ROBERT L. GARFIELD, American Frozen Food Institute, McLean, VA, USA Listeria monocytogenes Controls from Local to Global – Are They Working? Grapevine D Sponsored by the IAFP Foundation Organizer: Yvonne Chan Convenors: Yvonne Chan and Jessica Corron 2:00 2:00 2:30 2:30 3:00 3:30 3:00 4:00 4:30 S7 3:30 Special The War on Water: Cleaning for Processors of Low Aw Food Grapevine A Organizer: Dale Grinstead Convenor: Dale Grinstead 1:30 Do’s and Don’ts of Evicting Unwanted Residents – Getting Rid of Salmonella, Listeria, and Other Bad Characters from Dry Clean Environments — JEFF KORNACKI, Kornacki Microbiology Solutions, McFarland, WI, USA Validation of Allergen Removal — JOE STOUT, Kraft Foods, Inc., Glenview, IL, USA Dry Cleaning of Powders Products — PHIL WOLFF, USDA, Washington, D.C., USA Break Dry Cleaning in Bakeries and Cereal Processing — SUZANNE TORTORELLI, Campbell’s Soup, Camden, NJ, USA and KELLY STEVENS, General Mills, Minneapolis, MN, USA Dry Cleaning in Peanut/Nut Operations — LINDA HARRIS, University of California-Davis, Davis, CA, USA Panel Discussion Listeria Prevention Practices at Small Farmstead Operations — LISBETH MEUNIER-GODDIK, Oregon State University, Corvallis, OR, USA Overview of FDA Draft Document Guidelines for the Control of Listeria monocytogenes in Refrigerated or Frozen Ready-to-Eat Foods — MARY LOSIKOFF, CFSAN-FDA, College Park, MD, USA New Listeria CFIS Controls and Health Canada Policy — JEFFREY M. FARBER, Health Canada, Ottawa, ON, Canada Codex Listeria Standards for Ready-to-Eat Foods — MARTIN B. COLE, Illinois Institute for Technology, Summit-Argo, IL, USA The Effect of Climate Change on Food Availability and Safety Grapevine B Organizers: Judy Greig, Sherri McGarry and Ewen Todd Convenors: Judy Greig, Sherri McGarry and Ewen Todd 3:50 4:10 2:00 2:30 3:00 3:30 4:30 S8 M O N D A Y P M 4:00 1:30 4:30 Overview: the Effects of Climate Change on Food Safety – RENATA CLARK, Food and Agriculture Organization, Rome, Italy Effects of Climate Change on Bacterial Pathogens – ANGELO DEPAOLA, FDA, Dauphin Island, LA, USA Program Book — 39 2:00
IAFP 2009 Program Book and Abstract Book

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