2013 Annual Meeting (July 28 - 31, 2013): Symposia

Symposia

Monday, July 29, 2013

Monday | Tuesday | Wednesday | top

8:30 AM-10:00 AM

S4

Chemical Risk Assessment 101: A Better Understanding of a Complex Subject Made Easier
Alison Kretser, Jena Roberts, Mark Moorman and Anthony Flood

S6

Linking Pests and Pathogens of Food Safety
John Barcay

S8

From Grapes to the Glass: Food Safety Issues That Affect Wine throughout the Production Chain
Linda Leake, W. Evan Chaney and Patrice Arbault

8:30 AM-12:00 PM

S1

Fresh Produce: Are Current GAPs Recommendations Sufficient for Food Safety?
Joshua Gurtler, Elizabeth Bihn and Siddhartha Thakur

S2

Foodborne Outbreaks – Domestic and International: What are We Learning?
Benjamin Miller and Sherri McGarry

S3

Getting the Word Out for a Safe Food Supply
Aaron Pleitner and Clyde Manuel

10:30 AM-12:00 PM

S5

Persistent and Ongoing Food Allergen Challenges: Labeling, Detection and Control
Kenneth Davenport

S7

Culture Independent Diagnostics
Ashley Jarvis, Peter Gerner-Smidt and Les Smoot

S9

Food Safety Education: The Value of Education and Outreach to Advancing the Development of Future Food Safety Leaders
Travis Chapin, Alicia Orta Ramirez, Lynette Johnston, Lee-Ann Jaykus and Martin Wiedmann

1:30 PM-3:00 PM

S11

Molecular Methods for Advancing Food Safety
Pina Fratamico and Joshua Gurtler

S13

Sanitation Stories: Tall But True
Jeffrey Kornacki and David Blomquist

1:30 PM-5:00 PM

S10

The USDA-NIFA Food Virology Collaborative (NoroCORE): A Model for an Integrated, Multidisciplinary Approach to Addressing the Leading Cause of Foodborne Disease
Lee-Ann Jaykus and Aron Hall

S15

Where the Wild Things are: Role of Wildlife in the Safety of the Food Supply
Jeffrey LeJeune, Mary Torrence, Kevin Allen, Paula Fedorka-Cray and Lawrence Goodridge

S16

Antimicrobial Resistance and Food Safety in the 21st Century
Vijay Juneja, Joshua Gurtler and Brooke Schwartz

3:30 PM-5:00 PM

S12

The Application of Bioinformatic Analyses in Foodborne Pathogen Characterization
Keith Lampel, Wen Zou and Marianna Naum

S14

Ecology of Campylobacter and Salmonella in Pasture Poultry/Mixed Farm and Their Control with Natural Organic Antimicrobials
Debabrata Biswas and Debabrata Biswas

Tuesday, July 30, 2013

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8:30 AM-10:00 AM

S19

U.S. Interagency Collaboration on Foodborne Illness Source Attribution
Michael Batz

S21

Pathogen Environmental Sampling Plans – The Latest on What, How and Why
Loralyn Ledenbach

S22

Food Safety in Paradise: Issues and Initiatives in the Caribbean
Linda Leake, Andrew Benson and Heather Farrell-Clarke

8:30 AM-12:00 PM

S17

Sanitation and Sanitary Design – A Holistic Approach
Paul Dix, Timothy Rugh, Robert Hagberg and Rolando González

S18

Emerging Technologies for Detection and Characterization of Foodborne Pathogens
Byron Brehm-Stecher and Arun Bhunia

10:30 AM-12:00 PM

S20

Best Practices in Recall Management
Michael Roberson

S23

The Pacific Rim: Food Safety Issues and Initiatives
Isabel Walls, Isabel Walls and Linda Leake

1:30 PM-5:00 PM

S24

Consumer Food Safety Behaviors: How to Change Them and How to Know When We've Done It
Tori Stivers, Elizabeth Andress, Doris D'Souza, Judy Harrison and Amarat Simonne

S25

Global Lab Capacity Building for Ensuring Food Safety
Keith Lampel, Pamela Wilger and George Wilson

S26

Listeria monocytogenes in Retail Delis – Prevalence, Transmission and Control Strategies
Haley Oliver and Thomas Ford

S27

Global Practices That Form a Multiple Hurdle Approach to Salmonella and Campylobacter Reductions in Poultry
John Marcy, David Harris and Jeffrey Farber

S28

Discussing Food Safety Risks, Controls and Challenges Associated with Farmers’ Markets
Benjamin Chapman, Renee Boyer and Ronald Schmidt

Wednesday, July 31, 2013

Monday | Tuesday | Wednesday | top

8:30 AM-10:00 AM

S31

Farm to Fork Cantaloupe Risks and Interventions
Yale Lary Jr. and Dale Grinstead

S33

Food Defense Reprised: What Do We Need to Know about Fraud, Counterfeiting and Tampering?
Faye Feldstein and Bill Ramsey

8:30 AM-12:00 PM

S29

Assessing the Safety of Water Used in the Production of Fresh and Minimally Processed Produce
Mieke Uyttendaele and Pratima Jasti

S30

The Next Risk Analysis Challenge: Linking HACCP and Risk Assessments
Elizabeth Williams, Donald Schaffner and Robert Buchanan

S35

Prevention and Control of Listeria monocytogenes Contamination of Cheese
Michael Roberson, Don Zink and Benjamin Silk

10:30 AM-12:00 PM

S32

Food Safety Sampling, Risk Assessment and Regulatory Standards: Arbitrary or Science-Based?
Marcel Zwietering and Joshua Gurtler

S34

Enhancing the Value of Restaurant Inspections to Drive Food Safety Improvements
Ann Marie McNamara and Ruth Petran

1:30 PM-3:30 PM

S36

Food Safety for Large Events: Lessons Learned from the Olympics and Conventions
Pamela Wilger, Ruth Petran, Benjamin Chapman and Stephen Tracey

S37

What is Dry Sanitation? What is Dry Cleaning?
Ashley Jarvis and Stefanie Gilbreth

S38

Validation of Sanitation – Expectations and Approaches
Yale Lary Jr. and Frederick Cook

S39

From Cocoa Beans to Baking Chips, Candy Bars and Bunnies: Food Safety Issues That Affect Chocolate throughout the Global Production Chain
Linda Leake and Chuck Czuprynski

S40

Making Traceability Work across the Entire Supply Chain
Tejas Bhatt

S41

Using the Food Emergency Response Network to Improve National Food Defense through Integration of Federal, State and Local Laboratories
Robert Phillips and Tara Doran

S42

Preserve This! Novel Preservatives and Applications in Acid and Acidified Foods
Margarita Gomez, Jena Roberts, Fred Breidt and Emilia Rico-Munoz