Tuesday, July 28, 2015: 8:30 AM-12:00 PM
C125 - C126 (Oregon Convention Center)
Convenors:
Ian Jenson
and
Jessica Jones
Could the Chilling Process be Optimized to Decrease Campylobacter on Broiler Carcasses?
Katell Rivoal, French Agency for Food, Environmental and occupational Health and Safety;
Typhaine Poezevara, French Agency for Food, Environmental and occupational Health and Safety;
Ségolène Quesne, French Agency for Food, Environmental and occupational Health and Safety;
Valentine Ballan, ANSES, Laboratory of Ploufragan-Plouzané;
Marianne Chemaly, French Agency for Food, Environmental and occupational Health and Safety
Thermal Inactivation of Salmonella Species in Pork Burger Patties
Phillip Gurman, South Australian Research and Development Institute;
Tom Ross, Food Safety Centre, Tasmanian Institute of Agriculture/School of Land and Food, University of Tasmania;
Richard Jarrett, PO Box 3059 Unley SA 5061;
Andreas Kiermeier, Statistical Process Improvement Consulting and Training Pty. Ltd.
Microbiological Quality of Imported and Domestic Seafood
Salah Elbashir, University of Maryland Eastern Shore;
Salina Parveen, University of Maryland Eastern Shore;
John Bowers, U.S. Food and Drug Administration;
Tom Rippen, University of Maryland Eastern Shore;
Jurgen Schwarz, University of Maryland Eastern Shore;
Michael Jahncke, Virginia Tech
Vibrio parahaemolyticus Levels in Atlantic Coast Shellfish
Jessica Jones, U.S. Food and Drug Administration;
Thomas Kinsey, U.S. Food and Drug Administration;
Joshua Kling, U.S. Food and Drug Administration;
Kristin DeRosia-Banick, Connecticut Dept. of Agriculture;
Debra Barnes, New York State Depat. of Environmental Conservation;
Thomas Shields, Massachusettes Divsion of Marine Fisheries;
Robert Schuster, New Jersey Dept. of Environmental Protection
