Technical Session 3 – Low-water Activity; Modeling and Risk Assessment

Santillana Farakos, Sofia

8:30 AM

T3-01

Multi-Criteria Decision Analysis for Risk Management of Microbial Hazards in Low-moisture Foods
Michael Batz, U.S. Food and Drug Administration; Gilberto Montibeller, Loughborough University; Sarah Cahill, Food and Agriculture Organization of the United Nations

Audio File Recorded Presentation

8:45 AM

T3-02

Development of a Probability Model to Describe the Uncertainty of the Time to Inactivation of Salmonella enterica under a Desiccated Environment
Kento Koyama, Hokkaido University; Hidekazu Hokunan, Hokkaido University; Mayumi Hasegawa, Hokkaido University; Shuso Kawamura, Hokkaido University; Shige Koseki, Hokkaido University

9:00 AM

T3-03

Identification of Two Virulence Genes Involved in Salmonella’s Ability to Survive Desiccation
Alice Maserati, University of Minnesota; Ryan C. Fink, St. Cloud State University; Antonio Lourenco, University of Minnesota; Francisco Diez-Gonzalez, University of Minnesota

Audio File Recorded Presentation

9:15 AM

T3-04

Survival of Salmonella enterica and a Surrogate Microorganism, Enterococcus faecium, on Whole Black Peppercorns and Cumin Seeds Subjected to Ethylene Oxide Fumigation
Jordan Newkirk, Virginia Tech; Monica Ponder, Virginia Tech; Jian Wu, Virginia Tech; Robert C. Williams, Virginia Tech

9:30 AM

T3-05

An Assessment of Time/Temperature Combinations for Salmonella Lethality Achieved when Baking Cookies in Vehicles
Natalie Seymour, North Carolina State University; Katrina Levine, North Carolina State University; Ellen Thomas, North Carolina State University; Eric Laber, North Carolina State University; Benjamin Chapman, North Carolina State University

Audio File Recorded Presentation

9:45 AM

T3-06

Isothermal Inactivation of Salmonella and Enterococcus faecium in Dates Impacted by Water Activity Variation at Elevated Temperature
Shuxiang Liu, Washington State University; Roopesh Syamaladevi, Washington State University; Mei-Jun Zhu, Washington State University; Juming Tang, Washington State University

Audio File Recorded Presentation

10:00 AM

Break

10:30 AM

T3-07

Effect of Radio Frequency on the Reduction of Enterococcus faecium in Raw Peanuts
Maria Ruilova-Duval, RFBiocidics; Laura Reina, RFBiocidics; Parastoo Yaghmaee, RFBiocidics

Audio File Recorded Presentation

10:45 AM

T3-08

Contaminations of the Food Supply Chain: Rapid Targeting of Sources with Modern Data Analytics
Abigail Horn, Massachusetts Institute of Technology; Stan Finkelstein, Massachusetts Institute of Technology and Harvard Medical School; Richard Larson, Massachusetts Institute of Technology

Audio File Recorded Presentation

11:00 AM

T3-09

Burden of Disease of Dietary Exposure to Acrylamide in Denmark
Lea Jakobsen, National Food Institute; Kit Granby, National Food Institute; Vibeke K. Knudsen, National Food Institute; Maarten J. Nauta, National Food Institute; Sara Pires, National Food Institute; Morten Poulsen, National Food Institute

11:15 AM

T3-10

Development of a Predictive Tool for Assessing Vulnerability to Economically Motivated Adulteration
Ashley Kubatko, Battelle Memorial Institute; Michael Ma, Battelle Memorial Institute; Brian Hawkins, Battelle Memorial Institute; Sammantha Cooper, Grocery Manufacturers Association; Warren Stone, Grocery Manufacturers Association; Joseph Scimeca, Cargill

11:30 AM

T3-11

Identification of Steps within Nodes of the Food Supply Chain which Could Facilitate a Foodborne Terrorist Attack
Clint Fairow, Archer Daniels Midland Co.; Jessica Cox, Department of Homeland Security CSAC; Carol Brevett, DHS CSAC/Leidos; Joseph Zarzycki, DHS CSAC; Lehman Waisvisz, Archer Daniels Midland Co.

11:45 AM

T3-12

Impact of Roasting of Cocoa Nibs and Beans on Inactivation Kinetics of Bacillus cereus and Geobacillus stearothermophilus
Henrique Stelari, State University of Campinas; Ana Paula Pereira, University of Campinas; Anderson de Souza Sant'Ana, University of Campinas (UNICAMP)

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T3 Technical Session 3 – Low-water Activity; Modeling and Risk Assessment

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