Technical Session 5 - Risk Assessment

Chen, Yuhuan

8:30 AM

T5-01

Using a Risk-based Approach to Evaluate Mitigation Options for Fresh Produce and Propose Microbiological Sampling Strategies in the Growing Field
Amir Mokhtari, RTI International; Stephen Beaulieu, RTI International; Lee-Ann Jaykus, North Carolina State University; Evan Bowles, RTI International; David Oryang, U.S. Food and Drug Administration; Sherri Dennis, U.S. Food and Drug Administration

Recorded Presentation

8:45 AM

T5-02

Assessing Soil Sample Methodology for Salmonella enterica and Enterohemorrhagic Escherichia coli Testing in Commercial Fields
Adrian Sbodio, University of California-Davis; Gabriela Lopez-Velasco, University of California-Davis; Polly Wei, University of California-Davis; Eduardo Gutierrez-Rodriguez, North Carolina State University; Trevor Suslow, University of California-Davis

Recorded Presentation

9:00 AM

T5-03

Modeling Survival of Escherichia coli O157:H7 in Lettuce as a Function of Chlorine Concentration
Guiomar Denisse Posada-Izquierdo, University of Cordoba; Fernando Perez-Rodriguez, University of Cordoba; Robin McKellar, Agriculture and Agri-Food Canada; Sonia Carpintero, University of Cordoba; Francisco Membrives, University of Cordoba; Rosa Maria Garcia-Gimeno, University of Cordoba; Pascal Delaquis, Agriculture and Agri-Food Canada; Gonzalo Zurera, University of Cordoba

Recorded Presentation

9:15 AM

T5-04

Quantifying Bacterial Cross-contamination Rates between Fresh Cut Produce and Hands
Dane Jensen, Rutgers University; Donald Schaffner, Rutgers University

Recorded Presentation

9:30 AM

T5-05

Quantitative Risk Assessment for Escherichia coli O157:H7 in Fresh-cut Lettuce
Hao Pang, University of Maryland-College Park; Abani Pradhan, University of Maryland-College Park

Recorded Presentation

9:45 AM

T5-06

Probabilistic Model of Norovirus Transmission during Handling and Preparation of Fresh Produce at School Food Services
Fernando Perez-Rodriguez, University of Cordoba; Junehee Kwon, Kansas State University; Kevin Sauer, Kansas State University; Ewen Todd, Ewen Todd Consulting

Recorded Presentation

10:00 AM

Break

10:30 AM

T5-07

Quantitative Exposure Model for the Transmission of Norovirus in Deli Sandwich Bars
Ambroos Stals, Ghent University; Liesbeth Jacxsens, Ghent University; Leen Baert, Ghent University; Els Van Coillie, Flanders Institute for Agricultural and Fisheries Research; Mieke Uyttendaele, Ghent University

Recorded Presentation

10:45 AM

T5-08

Foodborne Pathogen Persistence in the Meat Processing Environment: Longitudinal Study Results, Training Outcomes, and Additional Investigation
Alex Brandt, Texas Tech University; Eva Borjas, Illinois Institute of Technology; Jessica Chen, Texas Tech University; Martin Wiedmann, Cornell University; Kendra Nightingale, Texas Tech University

Recorded Presentation

11:00 AM

T5-09

Prediction of Bacillus weihenstephanensis Acid Resistance Using Gene Expression Quantification as Molecular Biomarkers
Noemie Desriac, ADRIA Development; Louis Coroller, LUBEM-UMT 08.3 PHYSI'Opt; Daniele Sohier, ADRIA; Florence Postollec, ADRIA Development

Recorded Presentation

11:15 AM

T5-10

An Expert-based Multi-criteria Ranking of Global Foodborne Parasites
Michael Batz, University of Florida; Lucy Robertson, Norwegian School of Veterinary Science; Joke van der Giessen, National Institute of Public Health and the Environment (RIVM); Brent Dixon, Health Canada; Marisa Caipo, Food and Agriculture Organization of the United Nations; Mina Kojima, World Health Organization; Sarah Cahill, Food and Agriculture Organization of the United Nations

Recorded Presentation

11:30 AM

T5-11

Development of a Mobile-based and Web-based Authentication Services Software for Imported Food Safety
Zacchaeus Omogbadegun, Covenant University

11:45 AM

T5-12

Modeling the Impact of Climatic Variables on Vibrio parahaemolyticus Outbreaks in Taiwan (2000-2011)
Hui-Ju Chi, National Taiwan Ocean University; Hsin-I Hsiao, National Taiwan Ocean University

Recorded Presentation

T5 Technical Session 5 - Risk Assessment

Presentations