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T7 Technical Session 7 - Beverage and Water, Dairy, Non-Microbial Food Safety, Risk Assessment

Tuesday, July 30, 2013: 1:30 PM-5:00 PM
213BC (Charlotte Convention Center)
Convenors: Ruth Petran and Alejandro Amezquita
Purchase Access

Presentations

1:30 PM
T7-01
Assessment of Microbial Quality of Cooked Ready-to-Eat Street Foods Vended in Calabar Metropolis, Nigeria
Christine Ikpeme-Emmanuel, University of Calabar; Chidozie Anyanwu, University of Calabar
Recorded Presentation
1:45 PM
T7-02
Optimal Food Safety Sampling under a Budget Constraint
Mark Powell, U.S. Department of Agriculture-ORACBA
Recorded Presentation
2:00 PM
T7-03
Quantitative Risk Assessment for Campylobacteriosis in New Zealand by the Bayesian Approach
Ali Al-Sakkaf, LBRL Food Safety Consultants
2:15 PM
T7-04
Modeling the Influence of Temperature, Water Activity and Water Mobility on the Persistence of Salmonella in Low-moisture Food
Sofia Santillana Farakos, University of Georgia; Joseph Frank, University of Georgia; Donald Schaffner, Rutgers University
2:30 PM
T7-05
Risk Assessment of Escherichia coli O157 in Burgers Made from Australian Beef Trim
Andreas Kiermeier, SA Research & Development Institute; John Sumner, Meat & Livestock Australia; Ian Jenson, Meat & Livestock Australia
Recorded Presentation
2:45 PM
T7-06
Comparison in the Reduction of Patulin Content under Different High Pressure Processing Conditions
Heying Hao, University of Guelph; Ting Zhou, Agriculture and Agri-Food Canada; Keith Warriner, University of Guelph
3:00 PM
Break
3:30 PM
T7-07
Biofilm Formation and Cell Invasion among Environmentally Persistent Escherichia coli Isolates from South Africa Watersheds
Mickey Wilson, North Carolina State University; Debora Esposito, North Carolina State University; Tarren Seale, University of Pretoria; Sarah MacRae, University of Pretoria; Stephanus Venter, University of Pretoria; Slavko Komarnytsky, North Carolina State University
Recorded Presentation
3:45 PM
T7-08
Survival of Listeria monocytogenes in Three Dairy Powders
Chantal Nde, Kraft Foods, Inc.; Jessie Heidenreich, University of Wisconsin-Madison; Loralyn Ledenbach, Kraft Foods, Inc.
4:00 PM
T7-09
Behavioral Beliefs of Consumers Who Consume Either Pasteurized or Unpasteurized Milk: A Preliminary Study
Lydia Medeiros, The Ohio State University; Janet Buffer, The Ohio State University; Jeffrey LeJeune, The Ohio State University
Recorded Presentation
4:15 PM
T7-10
Food Safety Certification of a Dairy Farm with ISO 22000 International Standard
Christophe Boulais, Danone Research; Juan Jose Romo, Rancho San Jose del Potrero; Alfredo Luna, Danone de Mexico; Carmen Garcia, Danone de Mexico; Fabrice Peladan, Danone Research
4:30 PM
T7-11
Characterization of the Microbial Population Present on a Short Ripening Mexican Artisanal Cheese
Alejandro Aldrete-Tapia, Universidad Autónoma de Queretaro; Fernando Mejia-Ruiz, Universidad Autónoma de Querétaro; Meyli Escobar-Ramirez, Instituto Nacional de Investigaciones Forestales Agricolas y Pecuarias; Gerardo Nava, Universidad Autónoma de Querétaro; Sofia Arvizu-Medrano, Universidad Autónoma de Querétaro; Mark Tamplin, University of Tasmania; Montserrat Iturriaga, Universidad Autónoma de Querétaro
Recorded Presentation
4:45 PM
T7-12
Concentration of Biogenic Amines in Rainbow Trout (Oncorhynchus mykiss) Preserved in Ice and Its Relationship with Physicochemical Parameters of Quality
Bruna Rodrigues, Federal Fluminense University; Thiago Alvares, Federal University of Rio de Janeiro; Marion Costa, Federal Fluminense University; Guilherme Sampaio, Federal Fluminense University; Cesar La Torre, Federal Fluminense University; Carlos Conte-Junior, Federal Fluminense University
Recorded Presentation
See more of: Abstracts
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