Poster Session 1 - Risk Assessment, Food Toxicology, Beverages & Water, Meat & Poultry, Dairy & Other Food Commodities, Food Defense, Communication Outreach & Education, Non-microbial Food Safety, General Microbiology, Epidemiology, Seafood, Microbial Foo

Huffman, Terri

P1-01

Foodborne Illness Attribution of USDA-Regulated Products
Marcus Glassman, Center for Science in the Public Interest; Sarah Klein, Center for Science in the Public Interest; Caroline Smith DeWaal, Center for Science in the Public Interest

P1-02

Modeling Risks to Sensitive Subpopulations from Listeria monocytogenes
Ben Smith, Public Health Agency of Canada; Sarah Totton, Public Health Agency of Canada; Andrew Fedoruk, Public Health Agency of Canada; Aamir Fazil, Public Health Agency of Canada; Anna Lammerding, Public Health Agency of Canada; Judy Greig, Public Health Agency of Canada

P1-03

Retail-to-Fork Risk Modeling to Predict the Risks Associated with Escherichia coli O157:H7 from the Consumption of Fresh-cut Salads and Sprouts in Korea
Hyun Jung Kim, Korea Food Research Institute; Kisun Yoon, Kyung Hee University; Jong-Kyung Lee, Hanyang Women's University; Joon Il Cho, Korea Food and Drug Administration; SoonHo Lee, Korea Food and Drug administration; Ingyun Hwang, Korea Food and Drug Administration

P1-04

Development of a Facility-level Quantitative Microbial Risk Assessment Model for Listeria monocytogenes in Cold Smoked Salmon
Elizabeth Williams, University of Maryland-College Park; Robert Buchanan, University of Maryland-College Park

P1-05

Prevalence and Counts of Salmonella and Enterohemorrhagic Escherichia coli in Raw, Shelled Runner Peanuts
Robert Miksch, IEH Laboratories and Consulting Group; James Leek, IEH Laboratories and Consulting Group; Samuel Myoda, IEH Laboratories and Consulting Group; Truyen Nguyen, IEH Laboratories and Consulting Group; Kristina Tenney, IEH Laboratories and Consulting Group; Vladimir Svidenko, IEH Laboratories and Consulting Group; Kay Greeson, IEH Laboratories and Consulting Group; Mansour Samadpour, IEH Laboratories and Consulting Group

P1-06

Risk Assessment of Salmonellosis from Raw Shelled Runner Peanuts
Robert Miksch, IEH Laboratories and Consulting Group; James Leek, IEH Laboratories and Consulting Group; Samuel Myoda, IEH Laboratories and Consulting Group; Mansour Samadpour, IEH Laboratories and Consulting Group

P1-07

Quantitative Risk Assessment of Staphyloccus aureus through Consumption of Seasoned Dried Fish Products in Korea
Hyun Jung Kim, Korea Food Research Institute; Kisun Yoon, Kyung Hee University; Yohan Yoon, Sookmyung Women's University; Joon Il Cho, Korea Food and Drug Administration; SoonHo Lee, Korea Food and Drug administration; Ingyun Hwang, Korea Food and Drug Administration

P1-08

Predictive Model for Survival and Growth of Salmonella on Chicken during Cold Storage
Thomas Oscar, U.S. Department of Agriculture-ARS

P1-09

Norovirus Transfer between Foods and Food Contact Materials
Ambroos Stals, Ghent University; Mieke Uyttendaele, Ghent University; Leen Baert, Ghent University; Els Van Coillie, Flanders Institute for Agricultural and Fisheries Research; Liesbeth Jacxsens, Ghent University

P1-10

Development of Predictive Mathematical Models to Predict Staphylococcus aureus Growth in Ready-to-Eat Salads at Constant and Dynamic Temperatures
Heeyoung Lee, Sookmyung Women's University; Ahreum Park, Sookmyung Women's University; Kun Sang Park, Korea Food and Drug Administration; SoonHo Lee, Korea Food and Drug administration; Joon Il Cho, Korea Food and Drug Administration; Yohan Yoon, Sookmyung Women's University

P1-11

Differences in Survival of Acid-stress Resistant Phenotype of Listeria monocytogenes in Quaternary Ammonium Compounds, Ethanol, NaOCl, and H₂O₂
Qian Shen, Mississippi State University; Kamlesh Soni, Mississippi State University; Ramakrishna Nannapaneni, Mississippi State University

P1-12

Oxidative-stress Resistance Response of Listeria monocytogenes and Its Cross Functionality against Lethal Processing Treatments
Piumi Abeysundara, Mississippi State University; Kamlesh Soni, Mississippi State University; Ramakrishna Nannapaneni, Mississippi State University

P1-13

Development of a Predictive Model Describing the Growth of Staphylococcus aureus in Salad Dressing Sauce
Joon Il Cho, Korea Food and Drug Administration; Na Ry Son, Chung-Ang University; Sook Jin Jeong, Korea Food and Drug administration; Min Kyung Han, Korea Food and Drug Administration; Jun Hyuk Choi, Korea Food and Drug Administration; Kun Sang Park, Korea Food and Drug Administration; SoonHo Lee, Korea Food and Drug administration

P1-14

Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus on Processed Cheeses
Kyungmi Kim, Sookmyung Women's University; Heeyoung Lee, Sookmyung Women's University; Soomin Lee, Sookmyung Women's University; Sooyeon Ahn, Sookmyung Women's University; Soonmin Oh, Animal, Plant and Fisheries Quarantine and Inspection Agency; Jin San Moon, Animal, Plant and Fisheries Quarantine and Inspection Agency; Young Jo Kim, Animal, Plant and Fisheries Quarantine and Inspection Agency; Yohan Yoon, Sookmyung Women's University

P1-15

A Qualitative Microbiological and Chemical Risk Assessment for Potatoes
Susan Leaman, Intertox Decision Sciences; Diane Wetherington, Intertox Decision Sciences

P1-16

Assessment of the Contamination Potentials of Biofilms for Food Products
Victoria Adetunji, University of Ibadan; Jacob Kwaga, Ahmadu Bello University; Jinru Chen, The University of Georgia

P1-17

Microbiological Safety Assessment for Cultivation Farms of Balloon Flower to Establish a Good Agricultural Practices (GAP) Model
Chae-Won Lee, Gyeongsang National University; Su-Hee Park, Gyeongsang National University; Kyeongyeol Kim, Gyeongsang National University; Jeong-Sook Kim, Gyeongsang National University; Won-Bo Shim, Gwangju Institute of Science and Technology; Duck-Hwa Chung, Gyeongsang National University

P1-18

Microbiological Hazard Analysis of Ginseng Farms at the Cultivation Stage to Develop a Good Agricultural Practices (GAP) Model
Su-Hee Park, Gyeongsang National University; Chae-Won Lee, Gyeongsang National University; Kyeongyeol Kim, Gyeongsang National University; Jeong-Sook Kim, Gyeongsang National University; Won-Bo Shim, Gwangju Institute of Science and Technology; Duck-Hwa Chung, Gyeongsang National University

P1-19

Consumer Storage Practices and Their Impacts on Microbial Safety of Home Refrigerated Foods
Fur-Chi Chen, Tennessee State University; Sandria Godwin, Tennessee State University; Alex Frederick, Tennessee State University; Richard Stone, Tennessee State University

P1-20

Isolation and Identification of Zoonotic Species of Genus Arcobacter from Chicken Viscera Obtained from Retail Distributors of the Metropolitan Area of San Jose, Costa Rica
Maria Laura Arias, Universidad de Costa Rica; Evelyn Carolina Chaves, Universidad de Costa Rica; Heriberto Fernandez Jaramillo, Universidad Austral de Valdivia; Edgar Garcia Villalobos, Universidad de Costa Rica

P1-21

Food Safety Challenges and Training Needs at Korean Restaurants in the U.S.: A Review of Health Inspection Reports
Junehee Kwon, Kansas State University; Yunhwa Kim, Kansas State University; Han Wen, Kansas State University; Sockju Kwon Fogleman, Missouri State University

P1-22

Is Antibiotic Resistance a Selective Advantage to Environment Stresses?
Mastura Akhtar, University of Minnesota; Francisco Diez-Gonzalez, University of Minnesota; Fernando Sampedro Parra, University of Minnesota

P1-23

Stability of Patulin in Apple Juice during Storage as Determined by GC-MS/MS
Elna Buys, University of Pretoria; Houda Berrada, University of Valencia; Jordi Ma�es, University of Valencia

P1-24

Distribution of Fusarium spp. and Mycotoxins Nivalenol and Zearalenone in Rice (Oryza sativa) Harvested from Korea
Hyun Ee Ok, Korea Food Research Institute; Dong Min Kim, Korea Food Research Institute; Hyang Sook Chun, Korea Food Research Institute

P1-26

Thermal Inactivation of Acid Adapted and Non-adapted Stationary Phase Salmonella spp. and Listeria monocytogenes in Orange Juice
Zeynal Topalcengiz, University of Florida; Michelle Danyluk, University of Florida

P1-27

Comparison of Propidium Monoazide Real-time PCR and a Conventional Culture-based Method (EPA Method 1603) for Detection of Viable Escherichia coli in Water
Yarui Liu, University of Missouri-Columbia; Guolu Zheng, Lincoln University; Azlin Mustapha, University of Missouri

P1-28

Efficient Reduction of Cryptosporidium parvum Oocysts from Apple Cider by Combining Microfiltration with Ultraviolet Treatment
Jessie Usaga, Cornell University; Dongjun Zhao, Cornell University; Qing Wang, University of Delaware; Sarah Markland, University of Delaware; Olga Padilla-Zakour, Cornell University; Randy Worobo, Cornell University; Kalmia Kniel, University of Delaware; Carmen Moraru, Cornell University

P1-29

Microbiological Quality of Ice Made and Bagged On-premises in Retail Stores and in Self-serve Vending Machines in Georgia
Stephanie Mako, University of Georgia; Mark Harrison, University of Georgia; Fanbin Kong, University of Georgia

P1-30

The Use of the BacT/ALERT and a New Neutralizing Medium for the Improved Recovery of Microbial Contamination in a Variety of Aseptic Chocolate Product
Patricia Rule, bioM�rieux; John Mills, bioM�rieux; J. Stan Bailey, bioMérieux

P1-31

Prevalence and Quantification of Campylobacter in Chicken Carcasses of Slaughtering Process
Hyunjung Park, Animal, Plant and Fisheries Quarantine and Inspection Agency; Jinhee Lee, Quarantine and Inspection Agency; Solyi An, Quarantine and Inspection Agency; Eun Jeong Heo, Quarantine and Inspection Agency; Young Jo Kim, Animal, Plant and Fisheries Quarantine and Inspection Agency; Soonmin Oh, Animal, Plant and Fisheries Quarantine and Inspection Agency; Jin San Moon, Animal, Plant and Fisheries Quarantine and Inspection Agency

P1-32

Program Development to Determine Internalized Salmonella Prevalence Rate in Turkey Flocks by Testing Spleens
Ted Brown, Cargill, Inc.; Michelle Riemann, Cargill, Inc.; Oscar Esquivel, Cargill, Inc.

P1-33

Identification and Prevalence of Escherichia fergusonii in Broiler Chickens
Karen Simmons, Agriculture and Agri-Food Canada; Heidi Rempel, Agriculture and Agri-Food Canada; Glenn Block, Agriculture and Agri-Food Canada; Pascal Delaquis, Agriculture and Agri-Food Canada; Ed Topp, Agriculture and Agri-Food Canada; Moussa Diarra, Agriculture and Agri-Food Canada

P1-34

Sponge and Skin Excision Sampling for Recovery of Inoculated Salmonella and Campylobacter from Defeathered Broiler Carcasses
Mark Berrang, U.S. Department of Agriculture-ARS-RRC; Nelson Cox, U.S. Department of Agriculture-ARS-RRC; R. Jeff Buhr, U.S. Department of Agriculture-ARS-RRC

P1-35

Evaluating Post-evisceration Processing Steps and In-plant Antimicrobial Treatments against Campylobacter, Escherichia coli, and Aerobic Bacteria on Poultry Carcasses
Nathan Wideman, Auburn University; Sacit Bilgili, Auburn University; Harshavardhan Thippareddi, University of Nebraska-Lincoln; Luxin Wang, Auburn University; Christy Bratcher, Auburn University; Manpreet Singh, Auburn University

P1-36

Prevalence of Campylobacter spp. on Poultry Carcasses during Processing and in Slaughtering Environment
Mirena Ivanova, Clemson University; Xiuping Jiang, Clemson University

P1-37

Validating an Inside-Outside Bird Washer as an Effective On-line Reprocessing System
Craig Ledbetter, Ecolab Inc.; Deborah Klein, Ecolab, Inc.; Jeremy M. Adler, Ecolab, Inc.

P1-38

Effects of Commercial Seasoning and Cultured Sugar/Vinegar Blend on the Behavior of Campylobacter jejuni and Salmonella Typhimurium of Precooked Chicken Breast during Refrigerated Storage
Eun Young Ro, Kyung Hee University; Na Yoon Park, Kyung Hee University; Kisun Yoon, Kyung Hee University

P1-39

Bromine-based Biocides for the Control of Pathogens in Simulated Chill Tanks in Poultry Processing
Miguel Gutierrez, Louisiana State University; Laura Gage, Albemarle Corporation; Brian Nixon, Albemarle Corporation; Eric Liimatta, Albemarle Corporation

P1-40

Inhibition of Clostridium perfringens by Innostatin 007B and Mostatin V in Uncured and Naturally Cured Turkey during Abusive Cooling
Vicente Silvestre, University of Nebraska-Lincoln; Mauricio Redondo-Solano, University of Nebraska-Lincoln; Carol Valenzuela-Martinez, University of Nebraska-Lincoln; Gary Sullivan, University of Nebraska-Lincoln; Harshavardhan Thippareddi, University of Nebraska-Lincoln

P1-41

Inhibition of Listeria monocytogenes on Non-cured Turkey Breast by MOstatin V and INNOstatin 007B during Refrigerated Storage
Mauricio Redondo-Solano, University of Nebraska-Lincoln; Dennis Burson, University of Nebraska-Lincoln; Harshavardhan Thippareddi, University of Nebraska-Lincoln

P1-42

Occurrence of Listeria spp. in Bovine Carcasses Processing Plants and Characterization of L. monocytogenes Isolates
Anderson Carlos Camargo, Universidade Federal de Vi�osa; Marcus Vin�cius Coutinho Cossi, Universidade Federal de Vi�osa; Frederico Germano P. Alvarenga Lanna, Universidade Federal de Vi�osa; Mariane Rezende Dias, Universidade Federal de Vi�osa; Paulo Sergio de Arruda Pinto, Universidade Federal de Viçosa; Lu�s Augusto Nero, Universidade Federal de Vi�osa

P1-43

Evaluation of Beef Trim Sampling Methods for Detection of Shiga Toxin-producing Escherichia coli (STEC)
Randall Phebus, Kansas State University; John Luchansky, U.S. Department of Agriculture-ARS-ERRC; Anna Porto-Fett, U.S. Department of Agriculture-ARS-ERRC; Harshavardhan Thippareddi, University of Nebraska-Lincoln; David Marx, University of Nebraska-Lincoln; Rachael Sullivan, Kansas State University; Susan Hettenbach, Kansas State University; Casey Paddock, Kansas State University; Nicholas Baumann, Kansas State University; Nicholas Sevart, Kansas State University; Minto Michael, Kansas State University; Donka Milke, Kansas State University; Nigel Harper, Kansas State University; Carla Schwan, Kansas State University; Andre Senecal, U.S. Army Natick RDE Center; Manpreet Singh, Auburn University

P1-44

Distribution and Detection of Shiga Toxin-producing Escherichia coli (STEC) during Large-scale Grinding of Beef Trim
Randall Phebus, Kansas State University; John Luchansky, U.S. Department of Agriculture-ARS-ERRC; Anna Porto-Fett, U.S. Department of Agriculture-ARS-ERRC; Harshavardhan Thippareddi, University of Nebraska-Lincoln; Manpreet Singh, Auburn University; Rachael Sullivan, Kansas State University; Susan Hettenbach, Kansas State University; Nicholas Baumann, Kansas State University; John Wolf, Kansas State University; Nicholas Sevart, Kansas State University; Minto Michael, Kansas State University; Nigel Harper, Kansas State University; Donka Milke, Kansas State University; Casey Paddock, Kansas State University; Carla Schwan, Kansas State University; Andre Senecal, U.S. Army Natick RDE Center

P1-45

Prevalence of Salmonella on Beef Hides and Carcasses at an Abattoir in Merida, Mexico
Martha Maradiaga, Texas Tech University; Markus Miller, Texas Tech University; Alejandro Echeverry, Texas Tech University; Lyda Garcia, Texas Tech University; Sara Gragg, Texas Tech University; Henry Ruiz, Texas Tech University; Alexandra Calle, Texas Tech University; Mindy M. Brashears, Texas Tech University

P1-46

Enrichment Temperature Variation Effects on Shigella qPCR in High Background Food Matrices
Amie Minor, West Virginia Department of Agriculture; Kellie Littlefield, West Virginia Department of Agriculture; Brenda Keavey, West Virginia Department of Agriculture

P1-47

Evaluation of Process Control to Prevent Contamination of Beef with Non-O157 Shiga Toxin-producing Escherichia coli (STEC) in U.S. Export Abattoirs in Costa Rica
Byron Chaves, Texas Tech University; Lyda Garcia, Texas Tech University; Alejandro Echeverry, Texas Tech University; Markus Miller, Texas Tech University; Mindy M. Brashears, Texas Tech University

P1-48

Biofilm Formation and Sanitizer Resistance Contributes to �High Event� Meat Contamination by Escherichia coli O157:H7
Rong Wang, U.S. Department of Agriculture-ARS

P1-49

Optimization of the Elution Buffer and Concentration Methods to Detect Hepatitis E Virus in Meat Using Nested Reverse Transcription-polymerase Chain Reaction and Real-time Reverse Transcription-polymerase Chain Reaction
Na Ry Son, Chung-Ang University; Sheungwoo Seo, Chung-Ang University; Dong Joo Seo, Chung-Ang University; Xiaoyu Wang, Chung-Ang University; Min Hwa Lee, Chung-Ang University; Jeong-Su Lee, Korea Food and Drug Administration; In-Sun Joo, Korea Food and Drug Administration; Ingyun Hwang, Korea Food and Drug Administration; Changsun Choi, Chung-Ang University

P1-50

Prevalence and Characterization of Methicillin-resistant Staphylococcus aureus Isolated from Commercial Pork Processing Plants in Canada
Toufeer Mehdi, Agriculture and Agri-Food Canada; Claudia Narvaez Bravo, University of Manitoba; Scott Weese, University of Guelph; Moussa Diarra, Agriculture and Agri-Food Canada; Deckert Anne, Public Health Agency of Canada; Richard Reid-Smith, Public Health Agency of Canada; Mueen Aslam, Agriculture and Agri-Food Canada

P1-51

Effects of Rooibos on the Behavior of Clostridium perfringens in Jokbal (Pig Trotters)
Hyejin Jo, Kyung Hee University; Heejin Park, Kyung Hee University; Kisun Yoon, Kyung Hee University

P1-52

Development of Multiplex PCR Assay for Species Identification of Cattle, Hog, Chicken and Duck from Raw Meats
Eun Kyung Ko, Animal, Plant and Fisheries Quarantine and Inspection Agency ; Eun Jeong Heo, Quarantine and Inspection Agency; Young Jo Kim, Animal, Plant and Fisheries Quarantine and Inspection Agency; Hyunjung Park, Animal, Plant and Fisheries Quarantine and Inspection Agency; Jin San Moon, Animal, Plant and Fisheries Quarantine and Inspection Agency; Soonmin Oh, Animal, Plant and Fisheries Quarantine and Inspection Agency; Joon Il Cho, Korea Food and Drug Administration

P1-53

Prevalence of Escherichia coli Non-O157:H7 STEC in Beef in Mexico
Graysen Ortega, Texas Tech University; Mark Miller, Texas Tech University; Alexandra Calle, Texas Tech University; Katelyn Ortega, Texas Tech University; Alejandro Echeverry, Texas Tech University; Mindy M. Brashears, Texas Tech University

P1-54

Destruction of Listeria monocytogenes and Shelf-life Extension of Sliced Roast Beef and Turkey Breast by High Pressure Processing
Mauricio Redondo-Solano, University of Nebraska-Lincoln; Carol Valenzuela-Martinez, University of Nebraska-Lincoln; Lin Li, University of Nebraska-Lincoln; Jihan Cepeda, University of Nebraska-Lincoln; Dennis Burson, University of Nebraska-Lincoln; Harshavardhan Thippareddi, University of Nebraska-Lincoln

P1-55

Multiple Models for Aggregated Foodborne Pathogen Transfer Data between Meat Products and Contact Surfaces
Amanda Benoit, Michigan State University; Bradley Marks, Michigan State University; Elliot Ryser, Michigan State University; Philip Crandall, University of Arkansas

P1-56

Development and Validation of Microwave Heating Instructions for Pot Pies to Assure Food Safety
Carol Valenzuela-Martinez, University of Nebraska-Lincoln; Mauricio Redondo-Solano, University of Nebraska-Lincoln; Edel Summers, University of Nebraska-Lincoln; Jeyamkondan Subbiah, University of Nebraska-Lincoln; Harshavardhan Thippareddi, University of Nebraska-Lincoln

P1-57

Development and Validation of Microwave Heating Instructions for Chicken Nuggets
Carol Valenzuela-Martinez, University of Nebraska-Lincoln; Mauricio Redondo-Solano, University of Nebraska-Lincoln; Edel Summers, University of Nebraska-Lincoln; Jeyamkondan Subbiah, University of Nebraska-Lincoln; Harshavardhan Thippareddi, University of Nebraska-Lincoln

P1-58

Development and Validation of a Finite Element Heat Transfer Model for Pasteurization of Shell Eggs with Radio Frequency Heating
Soon Lau, University of Nebraska-Lincoln; Sohan Birla, University of Nebraska-Lincoln; Harshavardhan Thippareddi, University of Nebraska-Lincoln; Jeyamkondan Subbiah, University of Nebraska-Lincoln

P1-59

Development and Validation of a Heat and Mass Transfer Model for Air Cooling of Poultry Carcasses
Jihan Cepeda, University of Nebraska-Lincoln; Jeyamkondan Subbiah, University of Nebraska-Lincoln; Harshavardhan Thippareddi, University of Nebraska-Lincoln

P1-60

Proficiency Testing of Laboratories Analyzing Shigella flexneri and Shigella dysenteriae from Spiked Sausage
Michael Urbanczyk Jr., Illinois Institute of Technology; Greg Gharst, U.S. Food and Drug Administration; Robert Newkirk, U.S. Food and Drug Administration; Robin Kalinowski, Illinois Institute of Technology; Tara Doran, U.S. Food and Drug Administration; Ruiqing Pamboukian, U.S. Food and Drug Administration; FERN Laboratory Cadre, U.S. Food and Drug Administration; Wen Lin, U.S. Food and Drug Administration-ORA-DFS; Ravinder Reddy, U.S. Food and Drug Administration

P1-61

Thermal Inactivation of Escherichia coli O157:H7 (ECOH) and Non-O157 Shiga Toxin-producing Escherichia coli (STEC) in Mechanically Tenderized Veal
John Luchansky, U.S. Department of Agriculture-ARS-ERRC; Anna Porto-Fett, U.S. Department of Agriculture-ARS-ERRC; Bradley Shoyer, U.S. Department of Agriculture-ARS-ERRC; Harshavardhan Thippareddi, University of Nebraska-Lincoln; Jesus Amaya, Nagle Veal & Quality Meats; Michael Lemler, Nagle Veal & Quality Meats

P1-62

Ultraviolet Light as a Post-lethality Treatment against Listeria monocytogenes on Bologna and Its Impact on Quality Attributes
Deepika Suresh, Auburn University; Manpreet Singh, Auburn University

P1-63

Resistance of Parent and Nalidixic Acid Adapted (NA) Escherichia coli O157:H7 and Other Shiga Toxin-producing Non-O157 Escherichia coli to Ultraviolet Treatment
Sailaja Chintagari, University of Georgia; Yen-Con Hung, University of Georgia

P1-65

Development and Validation of a Dynamic Predictive Model for Growth of Salmonella spp. in Scrambled Egg Mix
Lin Li, University of Nebraska-Lincoln; Jihan Cepeda, University of Nebraska-Lincoln; Harshavardhan Thippareddi, University of Nebraska-Lincoln

P1-66

Direct Observational Study of the Risks of Cross Contamination during Raw Poultry Handling: Practices in Private Homes
Eyob Mazengia, University of Washington; Grace Liao, University of Washington; Xiaoqiong Huang, University of Washington; Cameron Fisk, University of Washington; John Meschke, University of Washington; Mansour Samadpour, IEH Laboratories and Consulting Group

P1-67

Development of Kinetic Models to Compare Staphylococcus aureus Growth among Fresh Cheese
Heeyoung Lee, Sookmyung Women's University; Soomin Lee, Sookmyung Women's University; Kyungmi Kim, Sookmyung Women's University; Sooyeon Ahn, Sookmyung Women's University; Jin San Moon, Animal, Plant and Fisheries Quarantine and Inspection Agency; Soonmin Oh, Animal, Plant and Fisheries Quarantine and Inspection Agency; Young Jo Kim, Animal, Plant and Fisheries Quarantine and Inspection Agency; Yohan Yoon, Sookmyung Women's University

P1-68

Validation of Radio Frequency Dielectric Heating (RFDH) System for Destruction of Cronobacter sakazakii and Salmonella spp. in Nonfat Dry Milk (NDM)
Minto Michael, Kansas State University; Randall Phebus, Kansas State University; Harshavardhan Thippareddi, University of Nebraska-Lincoln; Jeyamkondan Subbiah, University of Nebraska-Lincoln; Sohan Birla, University of Nebraska-Lincoln; Karen Schmidt, Kansas State University

P1-69

Heat Resistance of Escherichia coli Strains in Raw Milk at Different Subpasteurization Conditions Tested in a Pilot Plant Pasteurizer
Silvio Peng, University of Zurich; J�rg Hummerjohann, Agroscope Liebefeld-Posieux; Claudio Zweifel, University of Zurich; Roger Stephan, University of Zurich; Philipp Hammer, Max Rubner Institute

P1-70

Safety Assessment of Hard and Semi-hard Cheeses Stored for Up to 15 Days at 25�C
Wan Mei Leong, University of Wisconsin-Madison; Sarah Engstrom, University of Wisconsin-Madison; Renae Geier, University of Wisconsin-Madison; Steve Ingham, Wisconsin Department of Agriculture; Barbara Ingham, University of Wisconsin-Madison

P1-71

Impact of Sodium Reduction on Survival of Listeria monocytogenes
Mastura Akhtar, University of Minnesota; Francisco Diez-Gonzalez, University of Minnesota

P1-72

The Contamination of Antibiotics Residues and Microorganisms in Raw Cattle Milk Collected from Cha-Am District, Phetchaburi Province, Thailand
Janejira Fuangpaiboon, 3M Food Safety, 3M Thailand Ltd.; Phunnathorn Phuchivatanapong, 3M Food Safety, 3M Thailand Ltd.; Phrutiya Nilprapruck, Silpakorn University; Supawadee Manatrinon, Silpakorn University

P1-73

Identification of Biogenic Amines Production by Bacteriocinogenic Lactic Acid Bacteria Isolated from Raw Goat�s Milk
Luana Martins Perin, Universidade Federal de Vi�osa; Barbara dal Bello, Universit� degli Studi di Torino; Lu�s Augusto Nero, Universidade Federal de Vi�osa

P1-74

Virulence Characteristics and Antibiotic Resistance of Bacteriocinogenic Enterococcus Isolated from Raw Goat Milk
Luana Martins Perin, Universidade Federal de Vi�osa; Svetoslav Todorov, Universidade de S�o P�ulo; Bernadette D.G.M. Franco, University of S�o Paulo; Lu�s Augusto Nero, Universidade Federal de Vi�osa

P1-75

Probiotic Fermented Cow�s and Goat�s Milks: Determination of Biogenic Amines and Sensory Acceptance
Marion Costa, Federal Fluminense University; Celso Balthazar, Federal Fluminense University; Bruna Rodrigues, Federal Fluminense University; Cesar La Torre, Federal Fluminense University; Adriana Silva, Federal Fluminense University; Adriano Cruz, University of Campinas; Carlos Conte-Junior, Federal Fluminense University

P1-76

More Than Just a Processing Nuisance: Looking at Psychrotolerant Coliform Bacteria in Pasteurized Fluid Milk
Stephanie Masiello, Cornell University; Nicole Martin, Cornell University; Martin Wiedmann, Cornell University; Kathryn Boor, Cornell University

P1-77

An Independent Laboratory Verification of an Antibiotic Assay for the Rapid Detection of β-lactam and Tetracycline Residues in Raw Milk
Kiel Fisher, Q Laboratories, Inc.; Jennifer Rice, Neogen Corporation; Travis Huffman, Q Laboratories, Inc.; Jonathon Flannery, Q Laboratories, Inc.; Erin Crowley, Q Laboratories, Inc.; Patrick Bird, Q Laboratories, Inc.; James Agin, Q Laboratories, Inc.; David Goins, Q Laboratories, Inc.

P1-78

An Integrated Cell Culture-PCR (ICC-PCR) Assay for Comparing Thermal Inactivation of Coxiella burnetii in Skim and Whole Milk
Jiaojie Zheng, Illinois Institute of Technology; Songchuan Ma, Illinois Institute of Technology; Diana Stewart, U.S. Food and Drug Administration-IFSH; Joseph Schlesser, U.S. Food and Drug Administration-IFSH; Carol Shieh, U.S. Food and Drug Administration-IFSH; Arlette Shazer, U.S. Food and Drug Administration; Mary Lou Tortorello, U.S. Food and Drug Administration-IFSH

P1-79

Capture and Detection of Bacillus anthracis Spores Using Aptamer Based Surface Enhanced Raman Spectroscopy
Bronwyn Deen, University of Minnesota; Alyssa Pagel, University of Minnesota; Lili He, University of Massachusetts-Amherst; Francisco Diez-Gonzalez, University of Minnesota; Theodore Labuza, University of Minnesota

P1-80

Determination of the Heat Resistance Characteristics of Salmonella Typhimurium in a Range of Low A_w Commodities
Joy Gaze, Campden BRI; Rob Limburn, Campden BRI; Roy Betts, Campden BRI

P1-81

Determination of Thermal Processing Conditions for Acidified Foods with a pH of 4.6 or Below
Fred Breidt, U.S. Department of Agriculture-ARS; Kathryn Kay, North Carolina State University; Jason Osborne, North Carolina State University; Fletcher Arritt, North Carolina State University; Barbara Ingham, University of Wisconsin-Madison

P1-82

Student Perceptions of International Agriculture: The Effects of Vicarious International Experience Intergration in High School Agriculture Education Curriculum
Laura Lemons, Texas Tech University; Todd Brashears, Texas Tech University; Scott Burris, Texas Tech University; Candis Carraway, Texas Tech University; Joe Barbour, Florence High School; Eli Shahab, Texas Tech University

P1-83

Results of a Baseline Knowledge Survey of Students at a Predominantly Minority Chicago High School
Anne Burke, University of Illinois at Chicago School of Public Health; Mark Dworkin, University of Illinois at Chicago School of Public Health

P1-84

Identification of Core Competencies for an Undergraduate Food Safety Curriculum Using a Modified Delphi Approach
Lynette Johnston, North Carolina State University; Martin Wiedmann, Cornell University; Alicia Orta-Ramirez, Cornell University; Haley Oliver, Purdue University; Kendra Nightingale, Texas Tech University; Lee-Ann Jaykus, North Carolina State University

P1-85

Gaps in Food Safety Professionals� Knowledge about Noroviruses
Sheryl Cates, RTI International; Katherine Kosa, RTI International; Jenna Brophy, RTI International; Angela Fraser, Clemson University

P1-86

Online Purveyors of Raw Meat, Poultry, and Seafood Products: Delivery Policies and Available Consumer Food Safety Information
William Hallman, Rutgers Food Policy Institute; Sandria Godwin, Tennessee State University; Angela Mersich, Rutgers Food Policy Institute; Holly Berman, Rutgers Food Policy Institute

P1-87

Enhancing the Safety of Locally Grown Produce through Extension Education for Farmers and Market Managers
Judy Harrison, University of Georgia; Julia Gaskin, University of Georgia; Mark Harrison, University of Georgia; Jennifer Cannon, University of Georgia; Renee Boyer, Virginia Tech; Geoffrey Zehnder, Clemson University

P1-88

Translating Guidance into Skills for Cooking Fish and Shellfish to Safe (³ 63^oC) Internal Endpoint Temperatures
Jeri Kostal, Virginia Tech; Susan Duncan, Virginia Tech; Joseph Marcy, Virginia Tech; Michael Jahncke, Virginia Tech; Rick Rudd, Virginia Tech; Renee Dupell, Virginia Tech

P1-89

Comparative Study: Steam and Boiling Water Canners for Home Processing Low pH Foods
Paola Flores Verdad Ixta, Purdue University; Barbara Ingham, University of Wisconsin-Madison; Mark Etzel, University of Wisconsin-Madison; Elizabeth Andress, University of Georgia

P1-90

Identifying Consumer Attitudes and Concerns about Fish and Shellfish Culinary Preparation Techniques and Food Safety
Jeri Kostal, Virginia Tech; Susan Duncan, Virginia Tech; Joseph Marcy, Virginia Tech; Michael Jahncke, Virginia Tech; Rick Rudd, Virginia Tech; Jennifer Helms, Virginia Tech

P1-91

Growth of Listeria monocytogenes in Ready-to-Eat Foods: Re-enactment of Observed Domestic Storage Practices Implemented by Older Adults
Ellen Evans, Cardiff Metropolitan University; Louise Fielding, Cardiff Metropolitan University (UWIC); Elizabeth Redmond, Cardiff Metropolitan University (UWIC)

P1-92

Educating Older Adults about Food Safety Using an Annotated �Tasty and Safe� Cookbook
Sandria Godwin, Tennessee State University; Richard Stone, Tennessee State University; Sheryl Cates, RTI International; Katherine Kosa, RTI International; Melanie Ball, RTI International

P1-93

Food Safety Knowledge and Self-reported Practices of UK University Students
Ellen Evans, Cardiff Metropolitan University; Elizabeth Redmond, Cardiff Metropolitan University

P1-94

The Impact of Food Safety Training for Volunteers at the Ronald McDonald House
Lauren Smith, University of Houston; Sujata Sirsat, University of Houston; Jack Neal, University of Houston

P1-95

An Evaluation on Food Safety Performance in Louisiana School Foodservice Operations
Pei Liu, Louisiana Tech University; Yee Ming Lee, Auburn University; Hui (Michelle) Xu, Auburn University

P1-96

Factors Affecting Food Safety Training in U.S. Chinese Restaurants: Exploration of Chinese Cultural Values
Pei Liu, Louisiana Tech University; Junehee Kwon, Kansas State University

P1-97

Effectiveness Evaluation Study of Person In-charge (PIC) Program towards Food Safety across Dubai Food Industry
Abdulwahed Kassim, Dubai Municipality

P1-98

Food Safety Certification Status, Provider, and Validity: How are They Related to Food Safety Knowledge?
Brenda Le, Centers for Disease Control and Prevention; Laura Brown, Centers for Disease Control and Prevention

P1-99

Food Worker Characteristics Associated with Working While Ill
Laura Brown, Centers for Disease Control and Prevention; L. Rand Carpenter, Tennessee Department of Health; Brenda Le, Centers for Disease Control and Prevention

P1-100

Application of a Knowledge Transfer Model for Implementation of Government Food Strategies for Innovation, Safety and Quality in the Food Sector
Elizabeth Redmond, Cardiff Metropolitan University (UWIC); David Lloyd, Cardiff Metropolitan University

P1-101

Infrastructure and Hygiene in the Production of School Food: An Exploratory Study in Indigenous Paxot Communities, Porto Seguro, Bahia, Brazil
Ryzia Cardoso, Universidade Federal da Bahia; Karina Lav�nia Souza, Universidade Federal da Bahia

P1-102

Monitoring of Hygiene Indicator Microorganisms in Frozen Foods
Minjung Lee, Korea Food and Drug Administration; Ki-Hyun Kim, Korea Food and Drug Administration; Jong-Hoon Ahn, Korea Food and Drug Administration; Tae-Hyeon Koo, Korea Food and Drug Administration; Sookhee Ha, Korea Food and Drug Administration; Ho-Won Chang, Korea Food and Drug Administration; ByungMin Lee, Korea Food and Drug Administration; Yo A Lee, Korea Food and Drug Administration; Soon-Han Kim, Korea Food and Drug Administration; Rack-Seon Seong, Korea Food and Drug Administration; Kisung Kwon, Korea Food and Drug Administration

P1-103

Heat and High Hydrostatic Pressure Resistance of Escherichia coli Isolated from a Beef Processing Facility
Rigoberto Garcia-Hernandez, University of Alberta; Michael G. G�nzle, University of Alberta; Lynn McMullen, University of Alberta

P1-104

Influence of Packaging on Spore Inactivation during Pressure-assisted Thermal Processing
Rarinthorn Thammakulkrajang, The Ohio State University; Bala Balasubramaniam, The Ohio State University; Ahmed Yousef, The Ohio State University

P1-105

Method to Determine Differences in Thermal Tolerance of Salmonella Serotypes at Low Water Activity
Nathan Anderson, U.S. Food and Drug Administration-IFSH; Susanne Keller, U.S. Food and Drug Administration-IFSH; Dana Gradl, U.S. Food and Drug Administration-IFSH; Shannon Pickens, Illinois Institute of Technology; Haiping Li, U.S. Food and Drug Administration-IFSH

P1-106

Development of Thermal Surrogate Cultures for In-plant Validation Studies of Pet Food Products
Erdogan Ceylan, Silliker, Inc.; Derrick Bautista, Del Monte Foods

P1-107

Application of Network Theory to Microbial Biofilms
Louise Fielding, Cardiff Metropolitan University; Hugh Griffiths, Cardiff Metropolitan University; Neil Burton, Cardiff Metropolitan University; Adrian Peters, Cardiff Metropolitan University

P1-108

The Effect of Sporulation Temperature on the Heat Resistance of Clostridium botulinum Type A Spores
Kristin Marshall, U.S. Food and Drug Administration; Louis Nowaczyk, U.S. Food and Drug Administration; Guy Skinner, U.S. Food and Drug Administration; Rukma Reddy, U.S. Food and Drug Administration; Gregory Fleischman, U.S. Food and Drug Administration; John Larkin, U.S. Food and Drug Administration

P1-110

Citrus Extracts Inhibit Quorum Sensing and Expression of flaA-B and cadF in Campylobacter jejuni
Sandra Castillo, Universidade A. de Nuevo Leon; Elva Arechiga, Universidad Autónoma de Nuevo Leon; Norma Heredia, Universidad A. de Nuevo Leon; Santos Garcia, Universidad A. de Nuevo Leon

P1-111

Canada Geese as Possible Vectors of Antimicrobial-resistant Bacteria
Brandon Young, The University of British Columbia; Jeffrey LeJeune, The Ohio State University; Kevin Allen, University of British Columbia

P1-112

Distribution and Genetic Diversity of Salmonella enterica Isolated from Irrigation Water in the Suwannee River Watershed
Zhiyao Luo, University of Florida; Ganyu Gu, Virginia Tech; Mary Paige Adams, University of Georgia; George Vellidis, University of Georgia; Ariena VanBruggen, University of Florida; Michelle Danyluk, University of Florida; Anita Wright, University of Florida

P1-113

Bacteriophages Specific to Human Pathogens from Environmental Water Samples
Gayathri Gunathilaka, Wayne State University; Yifan Zhang, Wayne State University; Manisha Polur, Wayne State University

P1-114

Fate of Indicator Microorganisms on Oranges Following Application of Low Microbial Quality Water in Foliar Sprays
Gabriel Mootian, Rutgers University; Loretta Friedrich, University of Florida; Timothy Spann, University of Florida; Donald Schaffner, Rutgers University; Michelle Danyluk, University of Florida

P1-115

Use of Edible Films Containing Plant Antimicrobials to Inhibit Pseudomonas fluorescens in Bagged Organic Lettuce
Libin Zhu, University of Arizona; Mendel Friedman, U.S. Department of Agriculture-ARS; Carl Olsen, U.S. Department of Agriculture-ARS; Tara McHugh, U.S. Department of Agriculture-ARS; Divya Jaroni, Oklahoma State University; Sadhana Ravishankar, University of Arizona

P1-116

Functionality Assessment of Bacillus Species Isolated from Iru, Fermented African Locust Bean Seeds
Gbenga Adewumi, University of Lagos

P1-117

Rapid Automated Identification of New Bacillus, Geobacillus and Paenibacillus Species with the Updated VITEK^� 2 BCL Card Knowledge Base
Nancy Moss, bioM�rieux; Gillian Halket, Glasgow Caledonian University; Niall Logan, Glasgow Caledonian University

P1-118

Co-production of Surfactin and a Novel Bacteriocin by Bacillus subtilis subsp. subtilis H4 Isolated from Bikalga, an African Alkaline Hibiscus sabdariffa Seeds Fermented Condiment
Clarisse Compaor�, DTA/IRSAT/CNRST; Dennis Nielsen, University of Copenhagen; Hagretou Sawadogo-Lingani, DTA/IRSAT/CNRST; Br�hima Diawara, DTA/IRSAT/CNRST; Georges Ou�draogo, Universit� Polytechnique de Bobo Dioulasse; Mogens Jakobsen, University of Copenhagen; Line Thorsen, University of Copenhagen

P1-119

Analysis of the Microbial Population of Makgeolli (Traditional Korean Rice Wine) during the Wine�s Fermentation Period
Gu-Sang Yim, Kookmin University; Yun-Ji Kim, Korea Food Research Institute; Se-Wook Oh, Kookmin University

P1-120

Assessment of Cellular Immune Crosstalk of Lysogenic Salmonella Typhimurium with Chicken Macrophage
Juhee Ahn, Kangwon National University; Serajus Salaheen, University of Maryland-College Park; Alejandro Almario, University of Maryland-College Park; Debabrata Biswas, University of Maryland-College Park

P1-121

Temperature Adaptation Alters Salmonella Enteritidis Heat/Acid Resistance and Stress/Virulence Related Gene Expression
Yishan Yang, National University of Singapore; Qianwang Zheng, National University of Singapore; Hyun-Jung Chung, Inha University; Hyun-Gyun Yuk, National University of Singapore

P1-122

Contact Dependent Growth Inhibition of Escherichia coli O157:H7 by EC869 CDI System
Xiangwu Nou, U.S. Department of Agriculture-ARS; Jonathan Jones, Roosevelt High School; Christopher Hayes, University of California-Santa Barbara; David Low, University of California-Santa Barbara

P1-123

Role of Egg-yolk Antibody (EYA) in Protection against Bacterial Association in Salmonella-poultry Cell Interactions
Jose Alejandro Almario, University of Maryland-College Park; Serajus Salaheen, University of Maryland-College Park; Juhee Ahn, Kangwon National University; Daniel Hewes, University of Maryland-College Park; Debabrata Biswas, University of Maryland-College Park

P1-124

Extending the Shelf Life and Eliminating Salmonella spp. and Escherichia coli in Tahini-based Dressing
Zeina Kassaify, American University of Beirut; Mohamad Abiad, American University of Beirut

P1-125

Asian Food Safety Trends: Examining the CDC Data in the United States from 1990-2008
Adriana Matheus, University of Florida; Wendy Franco, Pontificia Universidad Catolica de Chile; Wei-Yea Hsu, University of Florida; Maurice Marshall, University of Florida; Amarat Simonne, University of Florida

P1-126

Estimating the Burden of Foodborne Illness in Japan Using Clinical Laboratory Data for Whole of Japan, 2006�2010
Kunihiro Kubota, National Institute of Health Sciences; Hiroshi Amanuma, National Institute of Health Sciences; Emiko Iwasaki, Health and Prevention Policy Institute; Yoshiharu Sakurai, Miyagi Medical Association; Mayumi Komatsu, Miyagi Medical Association; Miyako Oguro, Sendai City Institute of Public Health; Eiji Yanagisawa, Miroku Medical Laboratory Co., Ltd; Masahiro Shimojima, Bio Medical Laboratories, Inc.; Shunsuke Shibuya, Mitsubishi Chemical Medience Corporation; Fumiko Kasuga, National Institute of Health Sciences

P1-127

Prevalence and Characterization of Shiga Toxin-producing Escherichia coli in a Pasture-based Cow-calf Production System
Patricia Baltasar, Virginia Tech

P1-128

Multiple-Locus Variable-Number Tandem Repeat Analysis for Strain Discrimination of Non-O157 Shiga Toxin-Producing Escherichia coli
Chris Timmons, Oklahoma State University; Li Ma, Oklahoma State University

P1-129

Characterization of Shiga Toxin-producing Escherichia coli O5 Strains Received at CDC from 2011�2012
Haley Martin, Centers for Disease Control and Prevention; Devon Stripling, Centers for Disease Control and Prevention; Lauri Lindberg, Centers for Disease Control and Prevention; Evangeline Sowers, Centers for Disease Control and Prevention; Sung Im, Centers for Disease Control and Prevention; Kelley Hise, Centers for Disease Control and Prevention; Efrain Ribot, Centers for Disease Control and Prevention; John Besser, Centers for Disease Control and Prevention; Peter Gerner-Smidt, Centers for Disease Control and Prevention; Nancy Strockbine, Centers for Disease Control and Prevention

P1-130

Shiga Toxin-producing Escherichia coli in the United States Reported through PulseNet USA and the National Escherichia coli Reference Laboratory from 2006�2012
Nancy Strockbine, Centers for Disease Control and Prevention; Devon Stripling, Centers for Disease Control and Prevention; Haley Martin, Centers for Disease Control and Prevention; Evangeline Sowers, Centers for Disease Control and Prevention; Lauri Lindberg, Centers for Disease Control and Prevention; Steven Stroika, Centers for Disease Control and Prevention; Sung Im, Centers for Disease Control and Prevention; Cheryl Bopp, Centers for Disease Control and Prevention; Kelley Hise, Centers for Disease Control and Prevention; Efrain Ribot, Centers for Disease Control and Prevention; John Besser, Centers for Disease Control and Prevention; Peter Gerner-Smidt, Centers for Disease Control and Prevention

P1-131

Evidence of Non-O157 Shiga Toxin-producing Escherichia coli in the Feces of Meat Goats at a U.S. Slaughter Plant
Megan Jacob, North Carolina State University; Anna Rogers, North Carolina State University; Derek Foster, North Carolina State University; Christie Balcomb, North Carolina State University; Xiaorong Shi, Kansas State University; TG Nagaraja, Kansas State University

P1-132

Analysis of the Intimin Gene from Sporadic and Outbreak-associated Shiga Toxin-producing Escherichia coli (STEC) O26, O45, O103, O111, O121, O145 and O157 from the United States
Rebecca Lindsey, Centers for Disease Control and Prevention; Nancy Strockbine, Centers for Disease Control and Prevention; Eija Hyytia-Trees, Centers for Disease Control and Prevention; Cheryl Tarr, Centers for Disease Control and Prevention; Lee Katz, Centers for Disease Control and Prevention; Ryan Weil, SRA International; Shankar Changayil, SRA International; Satishkumar Ranganathan, SRA International; Kun Zhao, SRA International; John Besser, Centers for Disease Control and Prevention; Peter Gerner-Smidt, Centers for Disease Control and Prevention

P1-133

Assessment of Shiga Toxin-producing Escherichia coli (STEC) Survival and Shiga Toxin Stability in Enrichment Broths
Devon Stripling, Centers for Disease Control and Prevention; Stephen White, Centers for Disease Control and Prevention; Cheryl Bopp, Centers for Disease Control and Prevention; Katherine Greene, Centers for Disease Control and Prevention; John Besser, Centers for Disease Control and Prevention; Peter Gerner-Smidt, Centers for Disease Control and Prevention; Nancy Strockbine, Centers for Disease Control and Prevention

P1-134

Prevalence of Clostridium difficile in Canadian Rivers and Fate during Waste Water Treatment
Changyun Xu, University of Guelph; Scott Weese, University of Guelph; Keith Warriner, University of Guelph

P1-135

Are Campylobacter Cases Low Risk for Public Health Follow-up?
Marilyn Lee, Ryerson University; Richard Meldrum, Ryerson University; Effie Gournis, Toronto Public Health; Monica Mitchell, Toronto Public Health

P1-136

Effective Evidence-based Food Safety Materials for Restaurant Food Handlers: Interventions Designed to Target Knowledge Gaps
Mindi Manes, University of Illinois at Chicago School of Public Health; Anne Burke, University of Illinois at Chicago School of Public Health; Li Liu, University of Illinois at Chicago School of Public Health; Mark Dworkin, University of Illinois at Chicago School of Public Health

P1-137

Outbreaks Associated with Antibiotic-resistant Foodborne Pathogens
Susan Vaughn Grooters, Center for Science in the Public Interest; Caroline Smith DeWaal, Center for Science in the Public Interest; Sarah Klein, Center for Science in the Public Interest; Marcus Glassman, Center for Science in the Public Interest

P1-138

The Epidemiology of Yersiniosis in Illinois and Missouri, 2005�2011
Apurba Chakraborty, UIC School of Public Health; Matthew Roberts, Illinois Department of Public Health; George Turabelidze, Missouri Department of Health and Senior Services; Mark Dworkin, University of Illinois at Chicago School of Public Health

P1-139

Development of Epidemiological Investigation System Using Mobile Lab in Korea
Soo-Il Ko, Korea Food and Drug Administration; Joon Il Cho, Korea Food and Drug Administration; Kun Sang Park, Korea Food and Drug Administration; Soo Bok Kim, Kogenebiotech Co., Ltd.; Yong Suk Nam, Kogenebiotech Co., Ltd.; Hyung Joo Yoon, Korea Food and Drug Administration; Hyo Sun Kwak, Korea Food and Drug Administration

P1-140

A Prevalence Study Investigating the Bacteriological Hazard Associated with Live Oysters on Retail Sale in Toronto, Canada
Richard Meldrum, Ryerson University; Edwin Khoo, Ryerson University

P1-141

Prevalence of Norovirus, Hepatitis A Virus, Hepatitis E Virus, and Rotavirus in Shellfish in South Korea
Dong Joo Seo, Chung-Ang University; Min Hwa Lee, Chung-Ang University; Na Ry Son, Chung-Ang University; Sheungwoo Seo, Chung-Ang University; Kang Bum Lee, Chung-Ang University; Xiaoyu Wang, Chung-Ang University; In Sook Park, Korea Health Industry Development Institute; Changsun Choi, Chung-Ang University

P1-142

Evaluation of a New Salmonella Detection Method for Seafood
Kanokphan Srimanobhas, Fish Inspection and Quality Control Division

P1-143

Detection of Norovirus in American Oyster (Crassostrea virginica) along Louisiana Gulf Coast Using Two Real-time RT-PCR Assays
Naim Montazeri, Louisiana State University; Marlene Janes, Louisiana State University

P1-144

Predictive Modeling for the Thermo-ultrasound Inactivation of Vibrio parahaemolyticus in Shrimp during Post-harvest Washing Process
Wen Wang, Zhejiang University; Min Li, Iowa State University; Yanbin Li, University of Arkansas

P1-145

The Effects of Storage Temperature on the Prevalence of Vibrio parahaemolyticus and Physical and Sensory Properties of Oysters
Salina Parveen, University of Maryland Eastern Shore; Meshack Mudoh Sr., University of Maryland Eastern Shore; Jurgen Schwarz, University of Maryland Eastern Shore; Tom Rippen, University of Maryland Eastern Shore; Anish Chaudhuri, University of Maryland Eastern Shore

P1-146

Identification of Type Three Secretion System-2 Effectors of Vibrio parahaemolyticus
Ben Tall, U.S. Food and Drug Administration-CFSAN-DVA; Christopher Grim, U.S. Food and Drug Administration-CFSAN-DVA; Mahendra Kothary, U.S. Food and Drug Administration-CFSAN-DVA; Justin Hahn, U.S. Food and Drug Administration-CFSAN-DVA; Atin Datta, U.S. Food and Drug Administration-CFSAN-DVA; Augusto Franco, U.S. Food and Drug Administration-CFSAN-DVA

P1-147

Application of Chitosan Microparticles for the Reduction of Vibrio Species
Lei Fang, University of Florida; Anita Wright, University of Florida; Kwang Cheol Jeong, University of Florida

P1-148

An Investigation into the Temperature Variation during Hot Holding of Cooked Mussels in Domestic Coolers
Richard Meldrum, Ryerson University; Peter Millar, Ryerson University

P1-149

Evaluation of the 3M� Molecular Detection System for the Detection of Listeria spp. in Seafood Processing Plant Environments in Thailand
Kitiya Vongkamjan, Prince of Songkla University; Janejira Fuangpaiboon, 3M Food Safety, 3M Thailand Ltd.; Sirasa Jirachotrapee, Health Care, DKSH Thailand Ltd.; Matthew Turner, 3M Asia Pacific

P1-150

Inactivation of Listeria innocua on Raw and Read-to-eat Shrimp by Antimicrobial Coatings and Cryogenic Freezing
Tony Jin, U.S. Department of Agriculture-ARS; Mingming Guo, Jiangnan University; Christopher Sommers, U.S. Department of Agriculture-ARS

P1-151

Pre-treatments Effects of Aluminium and Other Mineral Levels in Semi-dried Jellyfish Products
Yaowen Huang, University of Georgia; Chao Xu, University of Georgia; Hui-ping Huang, National Pingtung University of Science and Technology; Xin Chen, Nantong University; Siaoxiao Zeng, Fujian Agricultural and Forestry University; Lu Shen, Shanghai Food Research Institute

P1-152

The Commerce and Quality of Fish Trading: A Study in the Municipal Market of S�o Francisco Do Conde, Bahia, Brasil
Ryzia Cardoso, Universidade Federal da Bahia; Simone Argolo, Universidade Federal da Bahia; Priscila Campos, Universidade Federal da Bahia; Na�na Vieira, Universidade Federal da Bahia; Alaise Guimar�es, Universidade Federal da Bahia; D�bora Moura, Universidade Federal da Bahia

P1-153

Identification of Fish Samples through DNA Barcoding: A Surveillance Study of Public Health Importance
Irshad Sulaiman, U.S. Food and Drug Administration; Emily Jacobs, U.S. Food and Drug Administration; Nancy Miranda, U.S. Food and Drug Administration; Steven Simpson, U.S. Food and Drug Administration; Khalil Kerdahi, U.S. Food and Drug Administration

P1-154

The Effect of Heat and Various Salts on the Activity of the Inosinate Monophosphate-degrading Enzyme in Horse Mackerel
Hiroko Seki, Tokyo University of Marine Science and Technology; Izumi Ueno, Tokyo University of Marine Science and Technology; Naoko Hamada-Sato, Tokyo University of Marine Science and Technology

P1-155

Rapid Detection of Microorganisms in Food and Beverage by Fluorescence
Sophie Barrier, EMD Millipore

P1-156

Changes of Bacterial Growth and Water Activity Values of Sliced Cabbage, Sandwich, and Tofu Stored under Various Temperatures and Humidity Conditions
Myung-Sub Chung, Chung-Ang University

P1-157

Predicting Mold Spoilage on Pastries
Daniele Sohier, ADRIA

P1-158

Comparison of the Thermal Inactivation Pattern of Zygosaccharomyces Fermentati Using Bigelow and Weibull Model
Beom-Seon Lee, Nongshim Co., Ltd.; Sang-Mo Kang, Nongshim Co., Ltd.; Jun-Hwan Ryang, Nongshim Co., Ltd.; Cheong-Tae Kim, Nongshim Co., Ltd.

P1-159

Challenge Test on Heat-resistant Fungus, Byssochlamys striata Inoculated in Blueberry Juice and Subjected to Heat Treatments
Lihua Fan, Agriculture and Agri-Food Canada; Wilhelmina Kalt, Agriculture and Agri-Food Canada; Craig Doucette, Agriculture and Agri-Food Canada; Timothy Hughes, Agriculture and Agri-Food Canada; Sherry Fillmore, Agriculture and Agri-Food Canada; Si Chen, Zhejiang Gongshang University; Hong Zhang, Zhejiang Gongshang University

P1-160

Identifying Bacteria that Cause Spoilage of Fermented Red Hot Pepper Mash
Myriam Gutierrez, Louisiana State University; Marlene Janes, Louisiana State University; Thanhme Nguyen, Louisiana State University; Skylar White, Louisiana State University

P1-161

Effect of High Hydrostatic Pressure on Psychrotrophic Clostridium spp. Isolated from Spoiled Vacuum Packaged Fresh Beef
Linda Ho, University of Alberta; Lynn McMullen, University of Alberta

P1-162

Effect of pH on the Germination of Spores of Clostridium estertheticum in Meat Juice Medium
Suraksha Rajagopal, Agriculture and Agri-Food Canada; Xianqin Yang, Agriculture and Agri-Food Canada; Lynn McMullen, University of Alberta; Colin Gill, Agriculture and Agri-Food Canada

P1-163

Isolation of DNase- and Protease-Producing Bacteria on Catfish Spoilage
Gina Accumanno, Delaware State University; Jung-Lim Lee, Delaware State University

P1-164

Increased Water Activity Reduced the Thermal Resistance of Salmonella enterica in Peanut Butter
Yingshu He, Illinois Institute of Technology; Ye Li, Illinois Institute of Technology; Jingyun Yang, Pennsylvania State University; Mary Lou Tortorello, U.S. Food and Drug Administration-CFSAN; Wei Zhang, Illinois Institute of Technology

P1-165

Lethality of Moist Heat and Silver Dihydrogen Citrate Sanitizer Combinations on Listeria Strains Adhered to Components of a Deli Meat Slicer
Dinesh Babu, University of Louisiana; Sabelo Masuku, University of Arkansas; Elizabeth Martin, University of Arkansas; Phillip Crandall, University of Arkansas; Corliss O'Bryan, University of Arkansas; Steven Ricke, University of Arkansas

P1-166

Cross-contamination between Deli Foods and Slicers by Escherichia coli O157:H7, Listeria monocytogenes and Salmonella, and Validation of the Antimicrobial Efficacy of Sanitizers
Dong Chen, University of Georgia; Tong Zhao, University of Georgia; Michael Doyle, University of Georgia

P1-167

Increasing Shelf Life of Injected Meats by Biofilm Removal
Alexander Josowitz, Sterilex Corporation; Mark Wozniak, Sterilex Corporation; Eric Dell, Sterilex Corporation

P1-168

Microbiota in Fish Production Facilities and Impact on Growth and Biofilm Formation of Listeria monocytogenes
Solveig Langsrud, Nofima; Birgitte Moen, Nofima; Trond M�retr�, Nofima; Even Heir, Nofima

P1-169

Push-through Sanitation of Peanut Butter Processing Equipment
Elizabeth Grasso, Institute for Food Safety and Health; Susanne Keller, U.S. Food and Drug Administration-IFSH; Nathan Anderson, U.S. Food and Drug Administration-IFSH; Stephen Grove, Institute for Food Safety and Health

P1-170

Transovarial Transmission of Foodborne Pathogens by the Housefly, Musca domestica
Monica Pava-Ripoll, U.S. Food and Drug Administration-CFSAN; Rachel Pearson, U.S. Food and Drug Administration-CFSAN; Amy Miller, U.S. Food and Drug Administration-CFSAN; George C. Ziobro, U.S. Food and Drug Administration-CFSAN

P1-171

Biofilm Formation by Shiga Toxin-producing Escherichia coli and Multidrug-resistant and Susceptible Salmonella and Their Inactivation by Sanitizers
Aliyar Fouladkhah, Colorado State University; Ifigenia Geornaras, Colorado State University; John Sofos, Colorado State University

P1-172

Efficacy of Chemical Treatments for Control of Mycobacterium tuberculosis Biofilms on Various Surfaces
Victoria Adetunji, University of Ibadan; Aderemi Kehinde, University of Ibadan; Olayemi Bolatito, University of Ibadan; Jinru Chen, The University of Georgia

P1-173

Benzalkonium Chloride-based Antimicrobial Paper: A New Approach for the Removal of Food Pathogenic Bacteria on Human Hands
Ismail Fliss, Laval University; Benoit Fernandez, Laval University; Pierre Hudon, Cascades Inc.; Marie-Helene Charest, Research Center Cascades; Nathalie Comeau, Cascades Groupe Tissu,; Jason Tetro, MI-SCI Consulting and Communications

P1-174

Enhancement of Slightly Acidic Electrolyzed Water Sanitization Efficacy on Fresh Vegetabls by Ultrasonication and Water Wash
Fereidoun Forghani, Kangwon National University; Myoung-Su Park, Kangwon National University; Jun Wang, Kangwon National University; Joong-Hyun Park, Kangwon National University; Gwang-Hee Kim, Kangwon National University; Charles Nkufi Tango, Kangwon National University; Ahmad Rois Mansur, Kangwon National University; Deog-Hwan Oh, Kangwon National University

P1-175

Inactivation of Foodborne Bacteria on a Ball-shaped Surface Model Using Bacto Agar by UVC-Assisted Titanium Dioxide Photocatalysis
Jeong Un Kim, Yonsei University; Keunyong Yang, Yonsei University; Sujeong Kim, Yonsei University; Yeh Wei Sun, Yonsei University; Jiyong Park, Yonsei University

P1-176

Improvement of Microbial Safety of Hard-cooked Eggs Using Pulsed Light
Braulio Macias Rodriguez, University of Florida; Wade Yang, University of Florida; Zhiyao Lou, University of Florida

P1-177

Assessing Effective Quality Controls of Chlorination in Postharvest Wash Water Sanitation of Fresh Produce
Vivian Chong, University of Massachusetts-Amherst

P1-178

Variation in Detection Limits of an ATP Bioluminescence Meter between Bacterial Growth Curve Phases
Sommer Vogel, University of Massachusetts-Lowell; Mahima Tank, University of Massachusetts-Lowell; Nancy Goodyear, University of Massachusetts-Lowell

P1-179

An Investigation of Restaurant Food Safety Performance: A Comparison between Ethnic and Non-ethnic Restaurants in Louisiana
Yee Ming Lee, Auburn University; Pei Liu, Louisiana Tech University; Hui (Michelle) Xu, Auburn University

P1-180

Draft Beer Seller�s Perception on Sanitation and Prevalence of Foodborne Pathogens in Draft Beer in Korea
Hye-Sun Shin, Chung-Ang University

P1 Poster Session 1 - Risk Assessment, Food Toxicology, Beverages & Water, Meat & Poultry, Dairy & Other Food Commodities, Food Defense, Communication Outreach & Education, Non-microbial Food Safety, General Microbiology, Epidemiology, Seafood, Microbial Foo

Presentations