Poster Session 1 – Viruses and Parasites, Beverages and Acid/Acidified Foods, Preharvest Food Safety, General Microbiology, Food Defense, Food Law and Regulation, Food Safety Systems, Food Processing Technologies, Modeling and Risk Assessment, Sanitation and Hygiene, and Antimicrobials

P1-01

Detecting Thermal Inactivation of Human Norovirus on Spinach Using Propidium or Ethidium Monoazide Combined with Real-time Quantitative Reverse Transcription-polymerase Chain Reaction
Myeong-In Jeong, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Shin Young Park, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Seh Eun Kim, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Rui Mei-ling, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Heedae Park, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Sang-Do Ha, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University

P1-02

Withdrawn P1-02

P1-03

The Effects of Electron Beam Irradiation on the Inactivation of Murine Norovirus-1 in Abalone Meat and Viscera
Seh Eun Kim, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Rui Mei-ling, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Shin Young Park, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Jiyeon Jo, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Sang-Do Ha, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University

P1-04

Efficacy of Hypochlorite Bleach Treatment on Different Human Norovirus Genotypes
Flor Maes, University of Ghent; Genesis Chavez Reyes, University of Arkansas; Giselle Almeida, University of Arkansas; Kristen Gibson, University of Arkansas

P1-05

Thermal Stability of Viruses in Coculture with Enterobacter cloacae
Kristen Gibson, University of Arkansas; Giselle Almeida, University of Arkansas

P1-06

Rapid Association of Enteric Viruses with Whole Cell Bacteria in Suspension
Giselle Almeida, University of Arkansas; Kristen Gibson, University of Arkansas

P1-07

Impact of Moisture Content and Temperature during Rice Storage on Levels of Mold and Aerobic Bacteria over Time
Kristen Gibson, University of Arkansas; Giselle Almeida, University of Arkansas; Wenjun Deng, University of Arkansas; Bhagwati Prakash, University of Arkansas; Shweta Kumari, University of Arkansas; Terry Siebenmorgen, University of Arkansas

P1-08

Effect of Plant Proteases on Infectivity of Tulane Virus, Murine Norovirus, and Hepatitis A Virus
Adrienne Shearer, University of Delaware; Kalmia Kniel, University of Delaware

P1-09

Persistence of Murine Norovirus in Vegetable Wash and Brackish Tidal Surface Waters
Adam Vanore, University of Delaware; Adrienne Shearer, University of Delaware; Samantha Gartley, University of Delaware; Kalmia Kniel, University of Delaware

P1-10

Optimization of Virus Recovery from Non-porous Surfaces with Application in Environmental Persistence Studies
Nicole Turnage, University of Arkansas; Kristen Gibson, University of Arkansas

P1-11

Survival of Norovirus Surrogates, Feline Calicivirus, and Murine Norovirus on Carpets
David Buckley, Clemson University; Angela Fraser, Clemson University; Guohui Huang, Clemson University; Xiuping Jiang, Clemson University

P1-12

Development and Evaluation of Nucleic Acid Aptamers to a Novel Target Protein for Treatment and Detection of Human Norovirus
Matthew Moore, North Carolina State University; Jeremy Faircloth, North Carolina State University; Lee-Ann Jaykus, Department of Food, Bioprocessing, and Nutritional Sciences, North Carolina State University

P1-13

Detection of Human Norovirus in Fermented Food Using a Conductive Polymer Coated Magnetic Separation Combined with Quantitative Reverse Transcription-PCR
Jeehyoung Ha, World Institute of Kimchi; Sung Hyun Kim, World Institute of Kimchi; Su-Ji Kim, World Institute of Kimchi; Hee Min Lee, World Institute of Kimchi; Hae-Won Lee, World Institute of Kimchi; Ji-Hyun Lee, World Institute of Kimchi; Jae Yong Lee, World Institute of Kimchi

P1-14

Norovirus Contamination on Environmental Surfaces during Norovirus Outbreaks on Cruise Ships, 2015 to 2016
Geun Woo Park, Centers for Disease Control and Prevention; Amy Freeland, Centers for Disease Control and Prevention; Nikail Collins, Atlanta Research and Education Foundation (AREF); Aimee Treffiletti, Centers for Disease Control and Prevention; Jan Vinjé, Centers for Disease Control and Prevention

P1-15

Evaluation of the Efficacy of Copper (100% Cu) and Brass (70% Cu) for Inactivation of a Human Norovirus Surrogate by Porcine Gastric Mucin Binding and Infectivity Assays
Jordan Recker, University of Wisconsin-La Crosse; Xinhui Li, University of Wisconsin-La Crosse

P1-16

Comparison of Filtration Methods to Recover Cyclospora cayetanensis Oocysts from Agricultural Water Samples
Alexandre da Silva, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Mauricio Durigan, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Helen Murphy, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Amy Kahler, Centers for Disease Control and Prevention, Division of Foodborne, Waterborne and Environmental Diseases; Mia Mattioli, Centers for Disease Control and Prevention, Division of Foodborne, Waterborne and Environmental Diseases; Jannifer Murphy, Centers for Disease Control and Prevention, Division of Foodborne, Waterborne and Environmental Diseases; Vincent Hill, Centers for Disease Control and Prevention, Division of Foodborne, Waterborne and Environmental Diseases

P1-17

Molecular Characterization of Cyclospora cayetanensis in Produce and Clinical Samples Using Whole Mitochondrial Genome Sequencing
Hediye Cinar, U.S. Food and Drug Administration; Gopal Gopinath, U.S. Food and Drug Administration; SeonJu Choi, U.S. Food and Drug Administration; Jeongu Lee, U.S. Food and Drug Administration; Sonia Almeria, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Mauricio Durigan, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Helen Murphy, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Alexandre da Silva, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment

P1-18

Comparison of Detection of Cyclospora cayetanensis in a Variety of Food Matrices
Sonia Almeria, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Alexandre da Silva, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Mauricio Durigan, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Tyann Blessingnton, U.S. Food and Drug Administration; Helen Murphy, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment

P1-19

Evaluation of 405 nm CW Visible Blue Light as a Means of Inactivating Tulane Virus on Blueberries
David Kingsley, U.S. Department of Agriculture; Rafael Perez, U.S. Department of Agriculture-ARS-FSIT; Glenn Boyd, U.S. Department of Agriculture-ARS-ERRC-FSIT; Joseph Sites, U.S. Department of Agriculture-ARS-FSIT; Brendan Niemira, U.S. Department of Agriculture-ARS

P1-20

Occurrence of Hepatitis E Virus in Regionally Produced Meat Products and the Meat Processing Environment
Artur Rzeżutka, National Veterinary Research Institute; Iwona Kozyra, National Veterinary Research Institute; Ewelina Bigoraj, National Veterinary Research Institute

P1-21

The Use of an Atmospheric Cold Plasma Jet to Inactivate Cryptosporidium parvum Oocysts on Cilantro
Shani Craighead, University of Delaware; Adrienne Shearer, University of Delaware; Sarah Hertrich, U.S. Department of Agriculture-ARS; Glenn Boyd, U.S. Department of Agriculture-ARS-ERRC-FSIT; Joseph Sites, U.S. Department of Agriculture-ARS-FSIT; Brendan Niemira, U.S. Department of Agriculture-ARS; Kalmia Kniel, University of Delaware

P1-22

Development of PCR Amplification Methods Based on Cyclospora cayetanensis Mitochondrial Genomes
Mauricio Durigan, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Gopal Gopinath, U.S. Food and Drug Administration; ChaeYoon Lee, U.S. Food and Drug Administration; Hediye Cinar, U.S. Food and Drug Administration; Sonia Almeria, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Helen Murphy, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment; Alexandre da Silva, U.S. Food and Drug Administration–CFSAN, Office of Applied Research and Safety Assessment

P1-23

A New RT-Real-time PCR Method for Simultaneous Detection of Hepatitis A Virus, Norovirus (GI, GII), and MS2 Phage in Food and Water Samples
Arnt Ebinger, BIOTECON Diagnostics; Olaf Degen, BIOTECON Diagnostics; Cordt Groenewald, BIOTECON Diagnostics; Kornelia Berghof-Jager, BIOTECON Diagnostics

P1-24

Survival of Hepatitis A Virus on Strawberries under Freeze Drying and Room Temperature Storage
Yan Zhang, Illinois Institute of Technology; Runan Yan, Illinois Institute of Technology; Christina K. Carstens, U.S. Food and Drug Administration; David Laird, U.S. Food and Drug Administration; Y. Carol Shieh, U.S. Food and Drug Administration

P1-25

Differential Virus Recoveries from Contaminated Abiotic Surfaces
Runan Yan, Illinois Institute of Technology; Rutuja Khadye, Illinois Institute of Technology; Karl Reineke, U. S. Food and Drug Administration; Ashutosh Sharma, Illinois Institute of Technology; Timothy Duncan, U.S. Food and Drug Administration; Y. Carol Shieh, U.S. Food and Drug Administration

P1-26

Isolation and Characterization of Bacillus cereus Bacteriophages from Foods and Soil
Hyejin Oh, Chung-Ang University; Dong Joo Seo, Chung-Ang University, Food & Nutrition; Su Been Jeon, Chung-Ang University; Hyunkyung Park, Chung-Ang University; Suntak Jeong, Chung-Ang University; Hyang Sook Chun, Korea Food Research Institute; Mihwa Oh, Rural Development Administration; Changsun Choi, Chung-Ang University

P1-27

Aqueous Extracts of the Underutilized Garcinia Fruit and Pulp Decrease Tulane Virus Infectivity
Manas Sahoo, University of Tennessee; Doris D'Souza, University of Tennessee

P1-28

Recovery Efficiency of Coccidian Parasites from Cilantro Depending on Sample Size and Elution Solution Volume
Ynes R. Ortega, University of Georgia; Maria Torres, University of Georgia

P1-29

Hepatitis A Virus in Scallops Implicated in a 2016 Outbreak
Jacquelina Woods, U.S. Food and Drug Administration; Rachel Rodriguez, U.S. Food and Drug Administration; Toni Morales, U.S. Food and Drug Administration; Gilberto Vaughan, Centers for Disease Control and Prevention; Yulin Lin, Centers for Disease Control and Prevention; Guo-Liang Xia, Centers for Disease Control and Prevention

P1-30

Organic Load Impacts the Virucidal Efficacy of Heat and Chlorine against Human Norovirus and Tulane Virus, a Cultivable Surrogate
Naim Montazeri, North Carolina State University; Eric Moorman, North Carolina State University; Matthew Moore, North Carolina State University; Blanca Escudero-Abarca, North Carolina State University; Lee-Ann Jaykus, Department of Food, Bioprocessing, and Nutritional Sciences, North Carolina State University

P1-31

Quantifying the Destruction of Salmonella spp. during a 24-hour Kombucha Brewing Process
Christine A. Rock, Kansas State University; Daniel Unruh, Kansas State University; Sara Gragg, Kansas State University

P1-32

Influence of Sodium Chloride and Calcium Chloride on the Growth and Death of Pathogenic Escherichia coli and Lactic Acid Bacteria in Cucumber Brines
Fred Breidt, U.S. Department of Agriculture–ARS; Robert Price, U.S. Department of Agriculture–ARS; Breanne Burgess, North Carolina State University, Dept. Molecular and Structural Biochemistry; Dorothy Dupree, Dept. Food and Nutrition, University of Georgia; Elizabeth Andress, University of Georgia

P1-33

Microbial Safety and Quality Evaluation of Ultraviolet Treated, Cold-pressed, Colored and Turbid, Fruit and Vegetable Beverages
Jessie Usaga, Cornell University; Randy Worobo, Cornell University

P1-34

Investigation of the Prevalence and Distribution of Salmonella in United States Feed Mills
Gabriela Magossi, Kansas State University, Food Science Institute; Natalia Cernicchiaro, Kansas State University - Vet Med; Steve Dritz, Kansas State University - Vet Med; Terry Houser, Kansas State University, ASI; Jason Woodworth, Kansas State University, ASI; Cassandra Jones, Kansas State University; Valentina Trinetta, Kansas State University, Food Science Institute

P1-35

Influence of Amendment Type on Persistence of Salmonella Newport in Soil
June Teichmann, University of Delaware

P1-36

Remediation of Soil Contaminated by Salmonella enterica to Expedite Plant or Replant of Vegetables
Mulatua Metaferia, University of Sydney

P1-37

Factors That Contribute to Salmonella Persistence in Field Soil Samples
Claire Marik, University of Delaware; Shani Craighead, University of Delaware; Samantha Gartley, University of Delaware; Adam Vanore, University of Delaware; Thais Ramos, University of Delaware; Manan Sharma, USDA ARS Environmental Microbial and Food Safety Laboratory; Gordon Johnson, University of Delaware; Kalmia Kniel, University of Delaware

P1-38

The Impact of Heavy Rainfall on Salmonella Survival and Transport
Debbie Lee, Emory University; Timothy Coolong, University of Georgia; George Vellidis, University of Georgia; Karen Levy, Emory University

P1-39

Microbial Evaluation of Preprocessed and Postprocessed Tomatoes from Florida Packing Houses during 2013 to 2015
Jaysankar De, University of Florida; Aswathy Sreedharan, University of Florida; Alan Gutierrez, University of Florida; You Li, Beijing Technology and Business University; Jubair Mohammad, University of Florida; Keith Schneider, University of Florida

P1-40

Assessment of Generic Listeria spp. and Listeria monocytogenes Occurrence in Apple and Stone Fruit Orchards
Ishani Sheth, U.S. Food and Drug Administration; Darina Kantsavenka, U.S. Food and Drug Administration-CFSAN; Hee jin Kwon, U.S. Food and Drug Administration; Dohee Kim, U.S. Food and Drug Administration-CFSAN; Jessica Palmer, U.S. Food and Drug Administration-CFSAN; Abby Gao, U.S. Food and Drug Administration-CFSAN; Anna Wooten, U.S. Food and Drug Administration-CFSAN; Kari Peter, Department of Plant Pathology and Environmental Microbiology State Fruit Research and Extension Center; Yi Chen, U.S. Food and Drug Administration; Dumitru Macarisin, U.S. Food and Drug Administration

P1-41

Isolation of Salmonella and Campylobacter Strains from Superficial Irrigation Water, Soil, and Vegetables Samples from Small Agriculture Fields around the Capital of Chile
Lisette Lapierre, Universidad de Chile; Constanza Vergara, Universidad de Chile; Patricio Retamal, Universidad de Chile; Maria Cristina Martinez, Instituto de Salud Publica

P1-42

Flies as Possible Vectors for Transfer of Shiga-toxigenic
Stuart Gorman, University of Tennessee, Department of Food Science; Valerie Nettles, University of Tennessee, Department of Food Science; Dara Smith, University of Tennessee, Department of Food Science; David Paulsen, University of Tennessee, Department of Entomology and Plant Pathology; Rebecca Trout Fryxell, University of Tennessee, Department of Entomology and Plant Pathology; Annette Wszelaki, University of Tennessee, Department of Plant Sciences; John Buchanan, University of Tennessee, Department of Biosystems Engineering and Soil Science; Faith Critzer, University of Tennessee, Department of Food Science

P1-43

Plant Growth-promoting Pseudomonas spp. Reduces the Persistence of Salmonella spp. on Spinach and Tomato Leaf Surfaces
Chiun-Kang Hsu, University of Maryland; Shirley Micallef, University of Maryland

P1-44

Effect of Postharvest Cooling on the Microbial Quality and Storage of Florida Peaches
Jaysankar De, University of Florida; Bruna Bertoldi, University of Florida; Alan Gutierrez, University of Florida; Jubair Mohammad, University of Florida; Steven Sargent, University of Florida; Keith Schneider, University of Florida

P1-45

Comparison of Forced-air Cooling and Hydrocooling on the Microbial Quality Control of Florida Blueberries
Jaysankar De, University of Florida; Aswathy Sreedharan, University of Florida; You Li, Beijing Technology and Business University; Alan Gutierrez, University of Florida; Steven Sargent, University of Florida; Keith Schneider, University of Florida

P1-46

In Silico Evaluation of a Novel Iterative Bayesian Sampling Strategy for Efficient Detection of Pathogenic Bacteria in Preharvest Produce and Environments
Aixia Xu, Department of Nutrition and Food Science, University of Maryland; Robert Buchanan, University of Maryland, Department of Nutrition and Food Science and Center for Food Safety and Security Systems

P1-47

Survival of Listeria monocytogenes on the Surface of Basil, Cilantro, Dill, and Parsley Plants Grown in a Greenhouse Environment
Cameron Bardsley, Virginia Tech; Laura Strawn, Virginia Tech - Eastern Shore AREC; Rachel Pfuntner, Virginia Tech - Eastern Shore AREC; Laura Truitt, Virginia Tech - Eastern Shore AREC; Renee Boyer, Virginia Tech; Steve Rideout, Virginia Tech - Eastern Shore AREC

P1-48

Investigation of Microbial Contamination Sources during Production of Radish Sprout
Se-Ri Kim, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Hyun-mi An, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Bohyun Yun, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Won-Il Kim, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Sanghyun Han, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Hyun-Ju Kim, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Byeong-Yong Park, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Jae-Gee Ryu, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration

P1-49

Investigation of Fecal Contamination Indicators and Foodborne Pathogens for Irrigation Water Used in Napa Cabbage Cultivation
Se-Ri Kim, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Bohyun Yun, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Hyun-mi An, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Won-Il Kim, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Sanghyun Han, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Hyun-Ju Kim, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Byeong-Yong Park, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration; Jae-Gee Ryu, Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institution of Agricultural Science, Rural Development Administration

P1-50

Recovery of Salmonella Agona and Typhimurium on Sprouting Alfalfa after Seed Sanitation
Yue Dai, University of British Columbia; Pascal Delaquis, Agriculture and Agri-Food Canada; Carmen Wakeling, Eatmore Sprouts & Greens Ltd.; Siyun Wang, Food, Nutrition and Health, University of British Columbia

P1-51

Sunlight Exposure Reduces Viability in Salmonella enterica
Govindaraj Dev Kumar, University of Maryland; Shirley Micallef, University of Maryland; Dumitru Macarisin, U.S. Food and Drug Administration

P1-52

Metabolic Profiling of Non-O157:H7 Shiga Toxin-producing Escherichia coli Isolated from Spinach
Govindaraj Dev Kumar, University of Maryland; Shirley Micallef, University of Maryland; Peter Feng, U.S. Food and Drug Administration

P1-53

My Salmonella is Longer Than Yours: Filamentous Cell Phenotype in Response to Stress
Govindaraj Dev Kumar, University of Maryland; Shirley Micallef, University of Maryland; Dumitru Macarisin, U.S. Food and Drug Administration

P1-54

Isolation and Identification of Listeria spp., Staphylococcus aureus, and Salmonella during Dry Aging
Hyemin Oh, Sookmyung Women's University; Jiyoung Lee, Sookmyung Women's University; Yohan Yoon, Sookmyung Women's University

P1-55

Inactivation of Norovirus during Smoked Salmon Storage
Hyemin Oh, Sookmyung Women's University; Yewon Lee, Sookmyung Women's University; Hyun Jung Kim, Korea Food Research Institute; Changsun Choi, Chung-Ang University; Yohan Yoon, Sookmyung Women's University

P1-56

Microbiological Quality and Flavor Profile of Alkaline Fermented Bambara Groundnut Made into a Dawadawa-type African Food Condiment Using Bacillus Species Starter Cultures
Gabriel Akanni, University of Pretoria; Henriette de Kock, University of Pretoria; Elna Buys, University of Pretoria

P1-57

Microbiological Map of Selected Caribbean Foods over the 11-year Period 2004 through 2014
Zoe Gordon, Technological Solutions Limited; Andre Gordon, Technological Solutions Limited; James Kerr, Technological Solutions Limited

P1-58

Synergistic Effect of Heat and Elevated Hydrostatic Pressure for Inactivation of Listeria monocytogenes
Abimbola Allison, Public Health Microbiology Laboratory, Tennessee State University; Eleonora Troyanovskaya, Public Health Microbiology Laboratory, Tennessee State University; Shahid Chowdhury, Public Health Microbiology Laboratory, Tennessee State University; Aliyar Fouladkhah, Public Health Microbiology Laboratory, Tennessee State University

P1-59

Listeria Interspecies Competition during Selective Enrichment Compared Using Three Regulatory Methods
Kaitlin Cauchon, U.S. Food and Drug Administration; Anthony Hitchins, U.S. Food and Drug Administration (retired); Ronald Smiley, U.S. Food and Drug Administration/ORA/Arkansas Laboratory

P1-60

Biofilm Formation and Sanitizer Resistance of Listeria monocytogenes in Mono- and Mixed-species with Cultivable Indigenous Microorganisms in Fresh Salmon
Xinyi Pang, National University of Singapore; Chun Hong Wong, National University of Singapore; Hyun-Jung Chung, Inha University; Hyun-Gyun Yuk, Korea National University of Transportation

P1-61

Cold Shock Domain Family Proteins Contribute to Virulence, Cellular Aggregation, and Flagella-based Motility in Listeria monocytogenes
Athmanya Eshwar, )Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland,; Roger Stephan, )Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland,; Taurai Tasara, University of Zurich

P1-62

Diversity of Listeria monocytogenes Isolated from Clinical Cases and Food in Chile
Viviana Toledo, Universidad Andrés Bello; Henk Den Bakker, Texas Tech University; Marc Allard, U.S. Food and Drug Administration; Martin Wiedmann, Cornell University; Helia Bello, Universidad de Concepción; Gerardo Gonzalez-Rocha, Universidad de Concepción; Andrea Moreno Switt, Universidad Andrés Bello

P1-63

Extended Exposure to Low-temperature Stress Promotes the Formation of Listeria monocytogenes variants with Enhanced Cold, Acid, and Salt Tolerance
Patricia Hingston, University of British Columbia; Lisbeth Truelstrup Hansen, Technical University of Denmark; Siyun Wang, Food, Nutrition and Health, University of British Columbia

P1-64

Changes in Zones of Inhibition and Minimum Inhibitory Concentrations of Antibiotics in Listeria Monocytogenes Strains after Exposure to Chlorine-induced Sublethal Oxidative Stress
Mohit Bansal, Mississippi State University; Ramakrishna Nannapaneni, Mississippi State University; Chander Shekhar Sharma, Mississippi State University

P1-65

Antimicrobial Hydrogel Composed of Whey Protein or Maillard Reaction Products to Control Foodborne Pathogens
Sejeong Kim, Sookmyung Women's University; Hyemin Oh, Sookmyung Women's University; Yohan Yoon, Sookmyung Women's University

P1-66

Comparison of Listeria Swabbing Methods Using Residual Bacterial Method
Nicole Familiari, Hygiena; Delia Calderon, Hygiena; Paul Meighan, Hygiena

P1-67

A Shelf-life Estimation and Growth of Listeria monocytogenes on Thawed Catfish Stored at Refrigerated Temperature
Thao. T.H. Nguyen, Research Center for Aquafeed Nutrition and Fishery Post Harvest Technology; Vijay Singh Chhetri, Louisiana State University AgCenter; Karuna Kharel, Louisiana State University AgCenter; Achyut Adhikari, Louisiana State University AgCenter

P1-68

Presence and Distribution of Listeria monocytogenes in South African Meat and Meat Products
Itumeleng Matle, Agricultural Research Council - Bacteriology Division; Evelyn Madoroba, Agricultural Research Council - Bacteriology Division; Khanyisile Mbatha, University of South Africa

P1-69

Hygienic Design Shortcomings of Batch Frozen Dessert Freezers: Potential for Survival of Listeria monocytogenes in Ice Cream Mix-based Soil
Aisha Inuwa, University of Wisconsin - Madison; Ashley Lunt, University of Wisconsin - Madison; Brett Andersen, University of Wisconsin - Madison; Davin Marta, University of Wisconsin - Madison; Charles Czuprynski, University of Wisconsin-Madison Department of Pathobiological Sciences; Scott Rankin, University of Wisconsin-Madison, Department of Food Science

P1-70

Characterization of Vibrio parahaemolyticus and Vibrio vulnificus Recovered from Oysters during the Salinity Relaying Process
Sara Elmahdi, University of Maryland Eastern Shore; Sylvia Ossai, University of Maryland Eastern Shore; Ligia DaSilva, University of Maryland Eastern Shore; John Jacobs, NOAA; Michael Jahncke, Virginia Polytechnic Institute and State University; Salina Parveen, University of Maryland Eastern Shore

P1-71

Virulence Assessment of Vibrio spp. in a Galleria mellonella Model
Mira Rakic Martinez, U.S. Food and Drug Administration; Rohinee Paranjpye, NOAA, Northwest Fisheries Science Center; Christopher Grim, U.S. Food and Drug Administration; Atin Datta, U.S. Food and Drug Administration

P1-72

Fitness of Vibrio parahaemolyticus in Seawaters at Different Oyster Harvesting Temperatures
Chao Liao, Auburn University; Luxin Wang, Auburn University

P1-73

Migration of Enterohemorrhagic Escherichia coli Artificially Internalized into Vegetable Seeds to Different Sections of Sprouts/Seedlings during Germination
Da Liu, University of Georgia, Department of Food Science and Technology; Ronald R. Walcott, University of Georgia, Department of Plant Pathology; Jinru Chen, University of Georgia, Department of Food Science and Technology; Yue Cui, University of Georgia, Department of Food Science and Technology

P1-74

T4 Bacteriophage Insensitive Mutants of Escherichia coli Display Altered Antibiotic Resistance and Ability to Ferment Glucose
Zeyan Zhong, McGill University; Anna Colavecchio, McGill University; Lawrence Goodridge, McGill University

P1-75

Biofilm-forming Capacity and Resistance to Sanitizers of a Range of Escherichia coli O26 Pathotypes from Human Clinical Cases and Cattle in Australia
Salma Lajhar, Griffith University; Jeremy Brownlie, Griffith University; Robert Barlow, CSIRO Agriculture & Food

P1-76

The Lack of Toll-like Receptor 11 Expression in Mice Does Not Allow for Colonization by Shiga Toxin-producing Escherichia coli
Lisa Harrison, CFSAN; Prabha Kc, CFSAN; Monika Proszkowiec-Weglarz, CFSAN; Uma Babu, CFSAN; Andrew Do, CFSAN; Mohammad Alam, U.S. Food and Drug Administration, CFSAN; Kristina Williams, CFSAN; Kannan Balan, U.S. Food and Drug Administration, CFSAN

P1-77

Effect of Adaptation to Sublethal Concentrations of Acetic Acid and pH on Serovar- and Strain-dependent Acid Resistance of Salmonella spp.
Alkmini Gavriil, Agricultural University of Athens; Adamantia Papaioannou, Agricultural University of Athens; Nefeli Lysimachou, Technological Educational Institute of Athens; Panagiotis Skandamis, Agricultural University of Athens

P1-78

Evaluation of Selective and Nonselective Plating Media for Recovery of Salmonella Enteritidis PT 30, Salmonella Seftenberg 775W, and Salmonella Typhimurium DT 104 Colonies from Heat-treated Almonds
Bukola Onarinde, University of Lincoln; Pauline Lovatt, University of Lincoln; Yunus Khatri, University of Lincoln; Gerrit Meerdink, University of Lincoln

P1-79

Metabolomic Analysis of Electron Beam Inactivated Salmonella Typhimurium
Sohini Bhatia, Texas A&M University; Suresh D. Pillai, National Center for Electron Beam Research

P1-80

Survival and Heat Resistance of Salmonella during Simulated Commercial Manufacturing of Tortillas
Minto Michael, Kansas State University; Daniel Vega, Kansas State University; Keyla Lopez, Kansas State University; Jennifer Acuff, Kansas State University; Lakshmikantha Channaiah, AIB International; George Milliken, Kansas State University; Harshavardhan Thippareddi, University of Georgia; Randall Phebus, Kansas State University

P1-81

Comparison of Heat Resistance of Salmonella during Simulated Commercial Baking of Hard and Soft Cookies
Minto Michael, Kansas State University; Jennifer Acuff, Kansas State University; Keyla Lopez, Kansas State University; Lakshmikantha Channaiah, AIB International; George Milliken, Kansas State University; Harshavardhan Thippareddi, University of Georgia; Randall Phebus, Kansas State University

P1-82

Validation of a Frying Process to Control Salmonella in Donuts
Minto Michael, Kansas State University; Jennifer Acuff, Kansas State University; Keyla Lopez, Kansas State University; Daniel Vega, Kansas State University; George Milliken, Kansas State University; Harshavardhan Thippareddi, University of Georgia; Randall Phebus, Kansas State University; Lakshmikantha Channaiah, AIB International

P1-83

Reduction of Salmonella spp. and Shiga Toxin-producing Escherichia coli on Alfalfa Seeds and Sprouts Using an Ozone Generating System
Zahra Mohammad, Texas A&M University; Ahmad Kalbasi, Texas A&M University; Alejandro Castillo, Texas A&M University

P1-84

Concentration-dependent Neutralization of Antimicrobials Used in Poultry Processing Allowing Survival of Campylobacter spp.
Zahra Mohammad, Texas A&M University; Matt Taylor, Texas A&M University; Christine Alvarado, Texas A&M University

P1-85

Comparison of Survival and Heat Resistance of Escherichia coli O121 and Salmonella in Muffins
Minto Michael, Kansas State University; Jennifer Acuff, Kansas State University; Daniel Vega, Kansas State University; Keyla Lopez, Kansas State University; George Milliken, Kansas State University; Harshavardhan Thippareddi, University of Georgia; Randall Phebus, Kansas State University

P1-86

Efficacy of the InnovaPrep Concentrating Pipette for Concentrating Salmonella spp., Listeria spp., and Escherichia coli in Ground Beef and Leafy Greens for Rapid Detection
Gianna Prata, Natick Soldier Research Development & Engineering Center; Patrick Marek, Natick Soldier Research Development & Engineering Center; Tobyn Branck, Natick Soldier Research Development & Engineering Center; Christina Crivello, Natick Soldier Research Development & Engineering Center

P1-87

Improved Recovery of Salmonella spp. and Cronobacter spp. in Dry Milk Powders Enriched in Brilliant Green Water Compared to Buffered Peptone Water
Philip Feldsine, MilliporeSigma; Markus Jucker, BioControl Systems; Mandeep Kaur, Millipore; Amy Immermann, BioControl Systems; Andrew Lienau, MilliporeSigma

P1-88

Effect of Ultraviolet C Light on the Reduction of Aspergillus and Penicillium Species on Moist and Dry Surfaces
Hassan Gourama, Penn State University

P1-89

Microbiological Evaluation in Infant Formulas Powdered and Reconstituted at Home
Adriane Narumi Onodera Andrade, Metrocamp College Devry Group; Eliezer Flavio Do Nascimento Andrade, Metrocamp College Devry Group; Rosana Francisco Siqueira Dos Santos, Metrocamp College Devry Group; Agueda Cleofe Marques Zaratin, Metrocamp College Devry Group; Ana Valeria Ulhano Braga, University of Campinas (UNICAMP)

P1-90

Microbial Safety of Human Milk Purchased from Online Markets
Dong Joo Seo, Chung-Ang University, Food & Nutrition; Hyunkyung Park, Chung-Ang University; Suntak Jeong, Chung-Ang University; Hanseam Shin, Chung-Ang University; Changsun Choi, Chung-Ang University

P1-91

Histamine Production by Photobacterium spp.
Kristin Bjornsdottir-Butler, FDA Gulf Coast Seafood Laboratory; Paul V. Dunlap, University of Michigan; Ronald A. Benner, Jr, FDA Gulf Coast Seafood Laboratory

P1-92

Evaluation of Composite Sterility Testing Procedures for Ready-to-Eat Pudding Products
Christopher Showalter, Conagra Brands; Balasubrahmanyam Kottapalli, Conagra Brands; Kari Sweeney, Conagra Brands; Deann Akins-Lewenthal, Conagra Brands

P1-93

Persistence of Fecal Indicator Bacteria and Bacteroidales Universal Marker on Two Different Texture Surfaces
Gilberto Ordaz, Universidad Autonoma de Nuevo Leon; Angel Merino, Universidad Autonoma de Nuevo Leon; Santos Garcia, Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León; Norma Heredia, Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León

P1-94

Independent Evaluation of Prepared Gamma Irradiated Dehydrated Culture Media to Traditional Bulk Dehydrated Culture Media from Various Manufacturers
Patrick Bird, Q Laboratories, Inc.; Tony Gonzalez, Millennium Life Sciences; Joe Benzinger, Q Laboratories, Inc.; Erin Crowley, Q Laboratories, Inc.; James Agin, Q Laboratories, Inc.; David Goins, Q Laboratories, Inc.

P1-95

Molecular Characterization of Methicillin-resistant Staphylococcus aureus and the Discovery of Novel Spa-Types
Saeed Khan, U.S. Food and Drug Administration/NCTR; Kidon Sung, U.S. Food and Drug Administration/NCTR; Jung-Whan Chon, U.S. Food and Drug Administration/NCTR; Bernard Marasa, U.S. Food and Drug Administration, CDER; Mohamed Nawaz, U.S. Food and Drug Administration/NCTR

P1-96

Effects of Coffee Mucilage Extracts on the Growth of Bacteria Associated with Disease, Food Deterioration, and the Human Gut
Carolina Chaves, Universidad de Costa Rica; Maria Laura Arias, Universidad de Costa Rica; César Rodriguez, Universidad de Costa Rica; Patricia Esquivel, Universidad de Costa Rica

P1-97

Isolation and Characterization of Lactobacillus parafarraginis KU495926 Inhibiting Multidrug-resistant Gram-negative Bacteria
Rachelle Allen-McFarlane, Howard University; Broderick Eribo, Howard University

P1-98

Shedding of Foodborne Pathogens by Slaughtered Reindeer in Northern Finland
Claudio Zweifel, University of Zurich; Sauli Laaksonen, University of Helsinki; Lisa Fierz, University of Zurich; Nicole Cernela, University of Zurich; Maria Fredriksson-Ahomaa, University of Helsinki; Roger Stephan, )Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland,

P1-99

Isolation and Characterization of Bacillus spp. as Potential Probiotics for Poultry
Alejandro Penaloza-Vazquez, Oklahoma State University, Department of Biochemistry and Molecular Biology; Li Ma, National Institute for Microbial Forensics & Food and Agricultural Biosecurity; Brienna Mileson, Oklahoma State University, Department of Biochemistry and Molecular Biology; Patricia Rayas-Duarte, Oklahoma State University, Department of Biochemistry and Molecular Biology

P1-100

Salmonella Is Unlikely to Develop Resistance to Cold Plasma Treatment Based on RNA Sequencing Analysis
Li Ma, National Institute for Microbial Forensics & Food and Agricultural Biosecurity, Oklahoma State University; Chris Timmons, Plasma Bionics; Kedar Pai, Plasma Bionics

P1-101

Bacterial Metabolites from Intra- and Inter-Species Influencing Thermotolerance: The Case of Bacillus cereus and Geobacillus stearothermophilus
Mayra Gomez-Govea, Unversidad Autonoma De Nuevo Leon; Santos Garcia, Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León; Norma Heredia, Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León

P1-102

Comparison of Thermal D-Values of Nonproteolytic Clostridium botulinum and Bacillus cereus Spores
Travis Morrissey, U.S. Food and Drug Administration; Viviana Loeza, IFSH; Eduardo Patazca, IFSH; Lindsay Halik, Illinois Institute of Technology, Institute for Food Safety and Health; N. Rukma Reddy, U.S. Food and Drug Administration; Guy Skinner, U.S. Food and Drug Administration; Kristin M. Schill, U. S. Food and Drug Administration

P1-103

Evaluation of Enzyme Effects and Characterization of Modes of Biofilm Formation in Bacillus cereus
Eun Seob Lim, Korea University of Science and Technology, Department of Food Biotechnology; Joo-Sung Kim, Korea Food Research Institute

P1-104

Passage of Campylobacter spp. Subtypes through 0.45 and 0.65 µm Filters
Mark Berrang, U.S. Department of Agriculture-ARS-USNPRC; Richard Meinersmann, U.S. Department of Agriculture-ARS-USNPRC; Nelson Cox, U.S. Department of Agriculture-ARS-USNPRC

P1-105

Effect of Water Activity and Temperature on Growth and Ochratoxin A Production by Aspergillus fresenii and Aspergillus sulphureus on Niger Seeds
Yung-Chen Hsu, Purdue University Northwest; Dawit Gizachew, Purdue University Northwest; W.T. Evert Ting, Purdue University Northwest

P1-106

Reducing the Thermal Resistance of Bacillus cereus Spores
Aswathi Soni, University of Otago; Phil Bremer, University of Otago; Indrawati Oey, University of Otago; Patrick Silcock Silcock, University of Otago

P1-107

Effect of Temperature on Mycelia Growth and Aflatoxin B1 Production of Aspergillus flavus and Aspergillus parasiticus on Niger Seeds
Juan Francisco Hernandez, Purdue University Northwest; Francisco Hernandez, Purdue University Northwest; Dawit Gizachew, Purdue University Northwest; W.T. Evert Ting, Purdue University Northwest

P1-108

Monitoring of Illegally Added Compounds and Drugs in Foods: Prohibited Ingredients
Jungeun Lee, Center for Food & Drug Analysis, Busan Regional Korea Food & Drug Administration; Woogin Cho, Center for Food & Drug Analysis, Busan Regional Korea Food & Drug Administration; Soyoung Won, Center for Food & Drug Analysis, Busan Regional Korea Food & Drug Administration; Inseon Kim, Center for Food & Drug Analysis, Busan Regional Korea Food & Drug Administration; Jaehee Hyun, Center for Food & Drug Analysis, Busan Regional Korea Food & Drug Administration; Kyeongwook Kim, Center for Food & Drug Analysis, Busan Regional Korea Food & Drug Administration; Jaei Kim, Center for Food & Drug Analysis, Busan Regional Korea Food & Drug Administration; Wooseong Kim, Center for Food & Drug Analysis, Busan Regional Korea Food & Drug Administration

P1-109

Revised EN ISO 22964: Evaluation of Granucult^® and Chromocult^® Culture Media for Pre-enrichment, Selective Enrichment, and Detection of Cronobacter spp.
Barbara Gerten, Merck KGaA; Michael Gampe, Merck KGaA; Andreas Bubert, Merck KGaA; Lisa John, Merck KGaA

P1-110

Does Irradiation of Half Fraser Broth, in Pre-weighed Pouches for Listeria monocytogenes Enrichment, Impact Growth Promotion and Stability?
Anne Prigge, University of Giessen; Andreas Bubert, Merck KGaA; Regina Petrasch, Merck KGaA; Michael Bülte, University of Giessen

P1-111

FSMA Rules and EU Food Safety Regulations: Differences and Opportunities
Claudio Gallottini, Euroservizi Impresa Srl; Franco Rapetti, ESI - Euroservizi Impresa Srl; Sara Trombetti, CISRAD Srls

P1-112

A Survey Study of the Food Safety Management Systems of Colombian Food Exporters to the United States of America
Nayra Alvarino-Molina, Universidad Pontificia Bolivariana; Deivis Lujan-Rhenals, Universidad de Córdoba

P1-113

An Overview of Food Safety Compliance and Technical Accreditation in the Welsh Food and Drink Manufacturing and Processing Industry
Ellen W. Evans, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University; Leanne Ellis, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University; Ann Marie Flinn, Food Technology Centre, Coleg Menai; Jessica Lacey, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University; Jamie Old, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University; David Lloyd, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University; Helen Taylor, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University

P1-114

Assessment of Video Observation to Evaluate Hand Hygiene Practices of Food Handlers in Food and Drink Manufacturing and Processing Businesses: A Feasibility Study
Ellen W. Evans, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University; Elizabeth C. Redmond, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University

P1-115

Development and Validation of a Comprehensive Index to Evaluate Food Safety at the Household Level in India
S.G.D.N. Lakshmi Reddi, Food and Drug Toxicology Research Centre, National Institute of Nutrition (ICMR); SubbaRao M. Gavaravarapu, Extension & Training Division, National Institute of Nutrition (ICMR); Naveen R. Kumar, Food and Drug Toxicology Research Centre, National Institute of Nutrition (ICMR); Vishunuvardhana, Rao M. M, National Institute of Nutrition (ICMR), Division of Biostatistics; Sudershan R. Vemula, Food and Drug Toxicology Research Centre, National Institute of Nutrition (ICMR)

P1-116

Application of a Novel Supercritical Carbon Dioxide (CO₂) Drying Process to Inactivate Foodborne Pathogens on Cilantro and Strawberry
Siméon Bourdoux, Ghent University; Stijn De Sutter, Ghent University; Sara Spilimbergo, University of Padova, Department of Industrial Engineering; Alessandro Zambon, University of Padova, Department of Industrial Engineering; Filippo Michelino, University of Padova, Department of Industrial Engineering; Mieke Uyttendaele, Ghent University (UGent), Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Food Microbiology and Food Preservation (FMFP-UGent); Frank Devlieghere, Ghent University; Andreja Rajkovic, Ghent University (UGent), Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Food Microbiology and Food Preservation (FMFP-UGent)

P1-117

Inactivation of Murine Norovirus and Bacteriophage MS2 on Strawberries and Blueberries by High Pressure Processing
Mu Ye, Illinois Institute of Technology/IFSH; Yingyi Zhang, Institute for Food Safety and Health, Illinois Institute of Technology; Catherine Rolfe, Institute for Food Safety and Health, Illinois Institute of Technology; Alvin Lee, Illinois Institute of Technology/IFSH

P1-118

Inactivation of Escherichia coli, Listeria monocytogenes and Salmonella spp. on Strawberries by Pulsed Light
Mu Ye, Institute for Food Safety and Health, Illinois Institute of Technology; Dandan Feng, Institute for Food Safety and Health, Illinois Institute of Technology; Sophie Zuber, Nestlé Research Center; Alvin Lee, Institute for Food Safety and Health, Illinois Institute of Technology

P1-119

Heat Inactivation of Tulane Virus in Inoculated Spinach Contained in Vacuum Bags
Sukriti Ailavadi, University of Tennessee; Mark Morgan, University of Tennessee; Doris D'Souza, University of Tennessee

P1-120

Chlorine Dioxide Gas for the Inactivation of Human Norovirus Genogroup II on Formica Coupons
Purni Wickramasinghe, University of Tennessee; Mark Morgan, University of Tennessee, Department of Food Science; Doris D'Souza, University of Tennessee

P1-121

Decontamination of Whole Cantaloupe Using Chlorite and Acid in a Sequential Application
Cheng-An Hwang, U.S. Department of Agriculture-ARS-ERRC; Lihan Huang, Eastern Regional Research Center, USDA Agricultural Research Service, 600 E. Mermaid Lane; Vivian Chi-Hua Wu, U.S. Department of Agriculture-ARS-WRRC

P1-122

Application of High Pressure Processing on Fresh and Frozen Strawberries and Blueberries to Inactivate Salmonella spp. and Enterococcus faecium
Mu Ye, Institute for Food Safety and Health, Illinois Institute of Technology; Alvin Lee, Institute for Food Safety and Health, Illinois Institute of Technology; Yingyi Zhang, Institute for Food Safety and Health, Illinois Institute of Technology; Mengyi Huang, Institute for Food Safety and Health, Illinois Institute of Technology; Catherine Rolfe, Institute for Food Safety and Health, Illinois Institute of Technology

P1-123

Surface Pasteurization of Post-harvest Raw Whole Onions to Eliminate Listeria Contamination Prior to Further Processing.
Manish Aryal, Oklahoma State University; Peter Muriana, Oklahoma State University

P1-124

Kinetic Inactivation of Foodborne Pathogens and Model Viruses in Milk Using UV-C Irradiation
Danielle Gunter-Ward, Tennessee State University; Ankit Patras, Tennessee State University; Manreet Bhullar, Tennessee State University; Agnes Kilanzo-Nthenge, Tennessee State University; Bharat Pokharel, Tennessee State University; Michael Sasges, TrojanUV

P1-125

Study of Inactivation Effect of Cronobacter sakazakii on Nonfat Milk Powder
Dongjie Chen, University of Minnesota

P1-126

Inactivation of Clostridium sporogenes Spores in Buffer and Coconut Water Using UV-C Irradiation
Sudheer Kumar Yannam, Tennessee State University; Ankit Patras, Tennessee State University; Yvonne Myles, Tennessee State University; Michael Sasges, TrojanUV

P1-127

Assessing the Efficacy of Microwave on the Inactivation of Bacillus coagulans Spores in Coconut Water
Raquel OM Pinto, University of São Paulo; Renata B Nascimento, Maua Institute of Technology; Cynthia J Kunigk, Maua Institute of Technology; Luiz Alberto Jermolovicius, Maua Institute of Technology; Mariza Landgraf, University of São Paulo

P1-128

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P1-129

Utilization of Bioindicators to Validate Thermal Processes: Case Study Example for Small Canning Processors
Felix Barron, Clemson University; Philip Pstrak, Clemson University

P1-130

Fabrication of Nano-engineered Stainless Steel to Prevent Biofilm Formation by Foodborne Pathogens
Gahee Ban, University of Hawaii; Jaclyn Lee, University of Hawaii; Yong Li, University of Hawaii at Manoa; Soojin Jun, University of Hawaii

P1-131

Application of Elevated Hydrostatic Pressure for Inactivation of Wild-type and Rifampicin-resistant Phenotypes of Cronobacter sakazakii
Eleonora Troyanovskaya, Public Health Microbiology Laboratory, Tennessee State University; Abimbola Allison, Public Health Microbiology Laboratory, Tennessee State University; Shahid Chowdhury, Public Health Microbiology Laboratory, Tennessee State University; Aliyar Fouladkhah, Public Health Microbiology Laboratory, Tennessee State University

P1-132

Efficacy of Plasma Generated Novel Sanitizers in Egg Washing
Shruthi Lakshmi Narasimhan, Rutgers University; Shardul Dabir, Rutgers University; Deepti Salvi, Rutgers University; Donald W. Schaffner, Rutgers University, Department of Food Science; Mukund V. Karwe, Rutgers University

P1-133

Antimicrobial Efficacy of Radiant Catalytic Ionization against Shiga Toxin-producing Escherichia coli on Inoculated Beef
Xiang Yang, Department of Animal Science, University of California-Davis; Norasak Kalchayanand, U.S. Department of Agriculture-ARS; Keith Belk, Department of Animal Sciences, Colorado State University; Tommy Wheeler, U.S. Department of Agriculture-ARS

P1-134

Evaluation of Enterococcus Faecium Nrrl B-2354 as Surrogate for Salmonella for Pasteurization Processes of Raisin
Erdogan Ceylan, Merieux NutriSciences; Yvette Avina, National Raisin Company; Joe Leon, National Raisin Company

P1-135

Modeling the Effect of Thermal Stress on the Lag Phase of Bacillus cereus Strains in Reconstituted Infant Formulae
Nathália B. Silva, UFSC - Universidade Federal de Santa Catarina; Bruno A. M. Carciofi, UFSC - Universidade Federal de Santa Catarina; Gláucia M. F. Aragão, UFSC - Universidade Federal de Santa Catarina; Jozsef Baranyi, Imperial College; Mariem Ellouze, Nestlé

P1-136

Tracking Contamination through Ground Beef Production and Identifying Points of Recontamination Using a Novel Green Fluorescent Protein (GFP) Expressing, Escherichia coli O103, Non-pathogenic Surrogate
Mick Bosilevac, U.S. Department of Agriculture–ARS; Brandon Luedtke, University of Nebraska at Kearney; Rong Wang, U.S. Department of Agriculture-ARS; Yemi Ogunrinola, Vantage Foods

P1-137

Quantitative Microbiological Risk Assessment of Campylobacter spp. on Processed Ground Meat Products in S. Korea
Jeeyeon Lee, Sookmyung Women's University; Hanna Yoo, Sookmyung Women's University; Heeyoung Lee, Sookmyung Women's University; Ki Sun Yoon, Kyung Hee University; Kun-Ho Seo, Konkuk University; Yohan Yoon, Sookmyung Women's University

P1-138

Mathematical Model to Describe Campylobacter Survival in Processed Ground Meat Products
Jeeyeon Lee, Sookmyung Women's University; Hanna Yoo, Sookmyung Women's University; Heeyoung Lee, Sookmyung Women's University; Yohan Yoon, Sookmyung Women's University

P1-139

Mathematical Models to Describe Kinetic Behavior of Campylobacter jejuni in Dried Meat Products
Jimyeong Ha, Sookmyung Women's University; Sejeong Kim, Sookmyung Women's University; Yohan Yoon, Sookmyung Women's University

P1-140

Quantitative Microbial Risk Assessment of Campylobacter spp. on Various Jerky
Jimyeong Ha, Sookmyung Women's University; Sejeong Kim, Sookmyung Women's University; Ki Sun Yoon, Kyung Hee University; Yohan Yoon, Sookmyung Women's University

P1-141

A Novel Mathematical Model to Study Antimicrobial Interactions against Campylobacter spp.
Mohammed Hakeem, Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia; Khalid Asseri, Department of Anesthesiology, Pharmacology, and Therapeutics, University of British Columbia; Xiaonan Lu, Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia

P1-142

Quantitative Risk Assessment of Listeria monocytogenes in Ready-to-Eat Fish Products
Petra Pasonen, Finnish Food Safety Authority Evira, Risk Assessment Research Unit; Jukka Ranta, Finnish Food Safety Authority Evira, Risk Assessment Research Unit; Pirkko Tuominen, Finnish Food Safety Authority Evira

P1-143

Modeling the Growth of Listeria monocytogenes in Cooked Deli Turkey Breast as a Function of a Clean Label Antimicrobial, Product pH, Moisture, and Salt
Subash Shrestha, Cargill Inc.; Oscar Esquivel, Cargill Inc.; Russ Lanzarth, DuPont Nutrition and Health; Jerry Erdmann, DuPont Nutrition and Health

P1-144

Microbiological Survey of Not-Ready-to-Eat Frozen Foods
Wei Chen, Merieux NutriSciences; Loralyn Ledenbach, Kraft Heinz Company; Joseph Meyer, Kraft Heinz Company; Kurt Deibel, Kraft Heinz Company; Wendy McMahon, Merieux NutriSciences

P1-145

Fates of Clostridium perfringens in Marinated Steamed Pig Trotter under Changing Temperatures
Hyemin Oh, Sookmyung Women's University; Heeyoung Lee, Sookmyung Women's University; Hyun Jung Kim, Korea Food Research Institute; Yohan Yoon, Sookmyung Women's University

P1-146

Isolation and Serotyping of Listeria monocytogenes from Smoked Salmon, and Developing a Dynamic Model to Predict L. monocytogenes Survival in Smoked Salmon
Hyemin Oh, Sookmyung Women's University; Hyun Jung Kim, Korea Food Research Institute; Yohan Yoon, Sookmyung Women's University

P1-147

Kinetic Behavior of Escherichia coli in Steamed Pig Feet
Hyemin Oh, Sookmyung Women's University; Soomin Lee, Sookmyung Women's University; Hyun Jung Kim, Korea Food Research Institute; Yohan Yoon, Sookmyung Women's University

P1-148

Quantitative Risk Model for Predicting Mycobacterium avium subsp. paratuberculosis Contamination in Bulk Tank Milk on Dairy Farms
Surabhi Rani, University of Maryland; Abani Pradhan, University of Maryland

P1-149

Growth and Enterotoxin Production of Staphylococcus aureus on Beef Jerky as a Function of Temperature
Gun Woo Nam, Kyung Hee University; Yeon Ho Kim, Kyung Hee University; Yun Jin Lee, Kyung Hee University; Mi jin Kwon, Kyung Hee University; Soo Hwan Seo, Food Microbiology Division, Ministry of Food and Drug Safety; Jeong A Han, Food Microbiology Division, Ministry of Food and Drug Safety; Ki Sun Yoon, Kyung Hee University

P1-150

Optimal Isothermal Data Collection Practices for Estimating Microbial Thermal Inactivation Parameters
Ian Hildebrandt, Michigan State University; Bradley Marks, Michigan State University

P1-151

An Alternative Risk Ranking Method Based on Log Transformation for Ranking Produce-hazard Pairs
Min Li, University of Florida; Moez Sanaa, ANSES; Barbara Kowalcyk, RTI International; Kostas Koutsoumanis, Aristotle University of Thessaloníki; Arie Havelaar, University of Florida

P1-152

The Health-related Economic Burden of Foodborne Illness from Meat and Poultry
Robert Scharff, The Ohio State University

P1-153

A Statistical Model to Determine the Thermal Inactivation of Three Heat-resistant Salmonellae in Liquid Egg Yolk
Joshua Gurtler, U.S. Department of Agriculture-ARS, Eastern Regional Research Center; Hans Allender, U.S. Department of Agriculture-FSIS; Deana Jones, U.S. Department of Agriculture–ARS

P1-154

Survival of 22 Avirulent Strains of Escherichia coli and Salmonella spp. in Crop Soil with 10% Fast-pyrolysis Switchgrass Biochar, to Validate Surrogate Bacteria
Joshua Gurtler, U.S. Department of Agriculture-ARS, Eastern Regional Research Center; Akwasi Boateng, U.S. Department of Agriculture–ARS; Manan Sharma, USDA ARS Environmental Microbial and Food Safety Laboratory; Trevor Suslow, University of California-Davis; Xuetong Fan, U.S. Department of Agriculture-ARS, Eastern Regional Research Center; Tony Jin, U.S. Department of Agriculture-ARS, Eastern Regional Research Center

P1-155

Survival of Osmotically Adapted and Non-adapted Salmonella spp. in Bakery Products Containing Different Sweet Fillings
Ifigeneia Makariti, Agricultural University of Athens; Anastasia Kapetanakou, Agricultural University of Athens; Eleftheria Nazou, Agricultural University of Athens; Panagiotis Skandamis, Agricultural University of Athens

P1-156

Impact of Exceptional Situations Occurring Prior to Microbial Reduction Treatment on the Risk of Human Salmonellosis Arising from the Consumption of Pistachios in the United States: A Quantitative Assessment
Gordon Davidson, U.S. Food and Drug Administration - Center for Food Safety and Applied Nutrition; Sofia Santillana Farakos, U.S. Food and Drug Administration; Regis Pouillot, U.S. Food and Drug Administration–CFSAN; Rhoma Johnson, U.S. Food and Drug Administration; Judith Spungen, U.S. Food and Drug Administration; Insook Son, U.S. Food and Drug Administration; Nathan Anderson, U.S. Food and Drug Administration; Jane Van Doren, U.S. Food and Drug Administration

P1-157

A Dynamic Secondary Model to Describe Survival of Salmonella in Low-water Activity (a_w) Foods
Steven Duret, U.S. Food and Drug Administration; Sofia Santillana Farakos, U.S. Food and Drug Administration; Toluwanimi Ogungbesan, U.S. Food and Drug Administration; Ian Hildebrandt, U.S. Food and Drug Administration; Susanne Keller, U.S. Food and Drug Administration

P1-158

Evaluation of Different Animal Feces Levels on Contamination of Leafy Greens Using Sensitivity Analyses of a Mathematical System Model
Abhinav Mishra, University of Maryland; Hao Pang, University of Maryland; Robert Buchanan, University of Maryland, Department of Nutrition and Food Science and Center for Food Safety and Security Systems; Donald W. Schaffner, Rutgers University; Abani Pradhan, University of Maryland

P1-159

Reality Check for Handwashing Practices and Guidance for Its Monitoring
Niraj Shrestha, Northland Laboratories; Iryna Sybirtseva, Northland Laboratories; Kayla Simon, Northland Laboratories

P1-160

NaCl Upregulates Icaa gene of Staphylococcus aureus, Increasing Biofilm Formation
Soomin Lee, Sookmyung Women's University; Kyoung-Hee Choi, Wonkwang University; Yohan Yoon, Sookmyung Women's University

P1-161

In Vitro and In Vivo Efficacies of Hand Sanitizers against Human Norovirus
Blanca Escudero-Abarca, North Carolina State University; Lee-Ann Jaykus, Department of Food, Bioprocessing, and Nutritional Sciences, North Carolina State University; Rebecca Goulter, North Carolina State University

P1-162

Effect of Disinfectants on the Biofilm Formation Capacity of Listeria monocytogenes Isolated from Ready-to-Eat (RTE) Meat Products
Mauricio Redondo, University of Costa Rica; María Arias-Echandi, University of Costa Rica

P1-163

Sanitizing Effectiveness of Electrolyzed Water on Listeria monocytogenes and Listeria innocua and the Inactivation Mechanism Elucidated by ¹h NMR-based Metabolomics
Qin Liu, National University of Singapore; Ji'en Wu, National University of Singapore; Zhi Yang Lim, National University of Singapore; Hongshun Yang, National University of Singapore

P1-164

A Benchtop Drain System to Benchmark Efficacy of Chemicals in Drain Sanitation
Griffin Jadwin, Rochester Midland Corporation; Erin Dalmata, Rochester Midland Corp; Charles Giambrone, Rochester Midland Corporation

P1-165

Inactivation of Salmonella enterica on Food Contact Surfaces during Log, Stationary, and Long-term Survival (LTS) Phases
Dorra Djebbi-Simmons, Louisiana State University; Wenqing Xu, Louisiana State University AgCenter

P1-166

Efficacy Evaluation of Commercial Sanitizers on the Decontamination of Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in Irrigation Well and Pond Water
Ganyu Gu, Virginia Tech; Steve Rideout, Virginia Tech - Eastern Shore AREC

P1-167

A Comparison of the Ability of Various Collection Solutions to Neutralize Residual Sanitizers from Environmental Surface Samples
N. Robert Ward, World Bioproducts; Geoff Bright, World Bioproducts

P1-168

Chlorine-based Inactivation of Escherichia coli O157:H7: Impact of Residual-free Chlorine Content, Organic Load, Residence Time, and pH
Zi Teng, University of Maryland; Yaguang Luo, U.S. Department of Agriculture–ARS; Solmaz Alborzi, University of Maryland; Bin Zhou, U.S. Department of Agriculture–ARS; Boce Zhang, U.S. Department of Agriculture–ARS; Patricia Millner, USDA ARS Environmental Microbial and Food Safety Laboratory; Qin Wang, University of Maryland

P1-169

Hydrogen Peroxide-based Disinfectants Inactivate Human Norovirus and Its Surrogate, Tulane Virus
Naim Montazeri, North Carolina State University; Eric Moorman, North Carolina State University; Jeremy Faircloth, North Carolina State University; Emma Lepri, North Carolina State University; Lee-Ann Jaykus, Department of Food, Bioprocessing, and Nutritional Sciences, North Carolina State University

P1-170

Understanding the Efficacy of Sodium Hypochlorite against Norovirus Epidemic Strain GII.4 Sydney
Justin Bradshaw, North Carolina State University; Lee-Ann Jaykus, Department of Food, Bioprocessing, and Nutritional Sciences, North Carolina State University

P1-171

Efficacy and Stability of Disinfectant Solutions Applied to Papaya (Carica papaya) at Packing Facilities in Mexico
Jorge Adrián Muniz Flores, Universidad de Guadalajara; Jennifer A. Chase, University of California-Davis; Edward R. Atwill, University of California-Davis; Ma. Ofelia Rodríguez-García, Universidad de Guadalajara; Elisa Cabrera-Diaz, Universidad de Guadalajara

P1-172

Efficacy of Sanitizers in Inactivating Fecal Coliforms in Cell Cultures and on Coupons Made from Blueberry Contact Surface Materials
Himabindu Gazula, University of Georgia; Jinru Chen, University of Georgia, Department of Food Science and Technology

P1-173

The Combined Effects of Physical Removal, Proper Cleaner Selection and Sanitizer on the Reduction of a Pseudomonas aeruginosa Biofilm
Igor Ignatovich, Ecolab Inc.; Joshua Luedtke, Ecolab Inc.; Oriana Leishman, Ecolab Inc.; Teresa Podtburg, Ecolab Inc.

P1-174

Selection of Alternative Indicators for Monitoring the Washing Effect of Salted Cabbages
Eunsom Choe, Chung-Ang University; Sunghyuk Bang, Chung-Ang University; Seulki Byeon, Chung-Ang University; Gyiae Yun, Chung-Ang University; Ki-Hwan Park, Chung-Ang University

P1-175

Evaluating Current Industry Dry Cleaning Practice Using Vacuum with Regard to Food Allergens on Processing Surfaces
Christopher Wells, Self; Sanghyup Jeong, Michigan State University

P1-176

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P1-177

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P1-178

Cross-contamination of Human Pathogens from Pressed Paper and Bamboo Cutting Boards to Tomato and Kale
Holly Paden, Ohio State University; Kevin Mo, Ohio State University; Kristin Motil, Ohio State University; Sanja Ilic, Ohio State University

P1-179

Histamine-related Hygienic Quality and Adulteration with Pork or Poultry in Commercial Dried Fish Floss Products
Yung-Hsiang Tsai, National Kaohsiung Marine University; Yi-Chen Lee, National Kaohsiung Marine University; Hsien-Feng Kung, Tajen University; Pei-Hsiang Lee, National Kaohsiung Marine University

P1-180

Food Deserts and Food Safety: An Examination of the Microbial Profile of Leafy Greens from the Houston Area High-income and Low-income Grocery Stores
Kristina Infante, University of Houston, Conrad N. Hilton College of Hotel and Restaurant Management; Sujata A. Sirsat, University of Houston

P1-181

Antibacterial Efficacy of Eugenol against Escherichia coli O157:H7 and Salmonella enterica in Unpasteurized Apple Juice Produced in Juice Bars and Held at 4°C
Armitra Jackson-Davis, Alabama A&M University; Aubrey Mendonca, Iowa State University; Floyd Woods, Auburn University; Salam Khan, Alabama A&M University

P1-182

Effectiveness of Citric/Lactic Acid Solution Alone or Combined with Added Linoleic Acid for Inhibiting Salmonella enterica and Escherichia coli O157:H7 on Chicken Skin
Loutrina Staley, Alabama A&M University; Armitra Jackson-Davis, Alabama A&M University; Aubrey Mendonca, Iowa State University; Leopold Nyochembeng, Alabama A&M University; Ernst Cebert, Alabama A&M University

P1-183

Molecular Characterization of Antimicrobial-resistant Non-typhoidal Salmonella enterica Serovars from Imported Food Products
Ashraf Khan, U.S. Food and Drug Administration/NCTR; Dongryeoul Bae, U.S. Food and Drug Administration/NCTR

P1-184

Antimicrobial Resistance of Salmonella spp. Isolated from Retail Beef and Beef Cattle during Harvesting in Honduras
Diego Casas, Texas Tech University; Brenda Inestroza, Texas Tech University; Alejandra Ramirez, Texas Tech University; Mindy Brashears, Texas Tech University; Mark Miller, Texas Tech University; Alejandro Echeverry, Texas Tech University

P1-185

Prevalence of Resistant Salmonella spp. Isolated from Pasteurized Cow Milk and Its Related Samples in the Tamale Metropolis of Ghana
Adzitey Frederick, University for Development Studies; Patricia Asiamah, University for Development Studies; Courage Kosi Setsoafia Saba, University for Development Studies

P1-186

Synergistic Effect of X-Ray Irradiation and Sodium Hypochlorite or Chlorine Dioxide against Salmonella Typhimurium Biofilm on the Quail Eggshells
Soo-Jin Jung, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Shin Young Park, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Hye-Ran Cho, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Do Hyoung Kim, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Sang-Do Ha, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University

P1-187

Effectiveness of Yogurt and Kefir in Reducing Salmonella spp. Numbers on Chicken Skins
Husnu Sahan Guran, Dicle University, Department of Food Hygiene and Technology

P1-188

Use of LED Ultraviolet (UV) Light for the Reduction of Salmonella sp. on Surface of Chicken and Food Contact Surfaces
M. Alexandra Calle, Texas Tech University; Ilan Arvelo, Texas Tech University; Brayan Montoya, Texas Tech University; Jon Thompson, Texas Tech University; Mindy Brashears, Texas Tech University

P1-189

Reduction of Salmonella on a Meat-based Pet Kibble Using Lactobacillus salivarius (L28)
Adam Castillo, Texas Tech University; David Campos, Texas Tech University; Jorge Franco, Texas Tech University; Mindy Brashears, Texas Tech University

P1-190

Presence of Bla_CTX-M-8in Salmonella Infantis Isolated from Poultry at Slaughterhouse in Brazil
Daniel Monte, Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo; Quezia Moura, University of São Paulo; Andressa Mem, Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo; Nilton Lincopan, Department of Microbiology, Institute of Biomedical Sciences, University of São Paulo; Mariza Landgraf, University of São Paulo

P1-191

Antimicrobial Effectiveness of Eugenol or Geraniol Alone or Combined against Escherichia coli O157:H7 and Salmonella enterica in Pineapple Juice Held at 4°C
Aubrey Mendonca, Iowa State University; Emalie Thomas-Popo, Iowa State University; Angela Shaw, Iowa State University; Samuel Kiprotich, Iowa State University; Floyd Woods, Auburn University; Armitra Jackson-Davis, Alabama A&M University

P1-192

Effect of Essential Oils and Their Active Components on Salmonella enterica Serovar Newport- Inactivation or Induction into the Viable But Nonculturable (VBNC) State?
Aishwarya Rao, University of Arizona

P1-193

Efficacy of Jatropha curcas Plant Extract against the Survival of Salmonella Enteritidis
Autumn Woods, Alabama A&M University; Armitra Jackson-Davis, Alabama A&M University; Ernst Cebert, Alabama A&M University; Arthur Hinton, Jr., Poultry Microbiological Safety and Processing Unit, U.S. National Poultry Research Center; Lamin Kassama, Alabama A&M University

P1-194

Cinnamaldehyde Enhances the Killing Effect of High-pressure Processing against escherichia coli O157:H7 and Salmonella Enterica in Refrigerated (4°C) Carrot and Berry Juices
David Manu, Iowa State University; Aubrey Mendonca, Iowa State University; Aura Daraba, Iowa State University; James Dickson, Iowa State University; Joseph Sebranek, Iowa State University; Angela Shaw, Iowa State University; Alan DiSpirito, Iowa State University

P1-195

Antibacterial Efficacy of Geraniol against Escherichia coli O157:H7 and Salmonella enterica in Carrot Juice and a Mixed Berry Juice Held at 4°C
Aubrey Mendonca, Iowa State University; David Manu, Iowa State University; Fei Wang, Iowa State University; Aura Daraba, Iowa State University; Angela Shaw, Iowa State University

P1-196

Inhibition of Salmonella spp. and Escherichia coli by Lentil Protein Edible Films with Added Natural Antimicrobials
Raul Avila Sosa, Benemérita Universidad Autónoma de Puebla; Carlos Enrique Ochoa-Velasco, Benemérita Universidad Autónoma de Puebla; Addí Rhode Navarro-Cruz, Benemérita Universidad Autónoma de Puebla; Obdulia Vera-López, Benemérita Universidad Autónoma de Puebla; Paola Hernández-Carranza, Benemérita Universidad Autónoma de Puebla; Claudia Montalvo Paquini, Universidad Politécnica de Puebla; Martin Alvaro Lazcano-Hernandez, Benemérita Universidad Autónoma de Puebla

P1-197

Antimicrobial Activity of White Mustard Essential Oil on Salmonella spp. in Vitro and in Ground Chicken
Adam Porter, Auburn University; Emefa Monu, Auburn University

P1-198

Essential Oil Nanoemulsions as Post-harvest Wash Solutions on Snacking Peppers
Laurel Dunn, University of Tennessee, Department of Food Science; Marion Harness, University of Tennessee, Department of Food Science; Dara Smith, University of Tennessee, Department of Food Science; Stuart Gorman, University of Tennessee, Department of Food Science; Alexis Hamilton, University of Tennessee, Department of Food Science; P. Michael Davidson, University of Tennessee, Department of Food Science; Qixin Zhong, University of Tennessee, Department of Food Science; Faith Critzer, University of Tennessee, Department of Food Science

P1-199

Antibiotic-resistant Salmonella spp. from Flies of Cattle Source
Yumin Xu, University of Georgia; Sha Tao, University of Georgia; Mark Harrison, University of Georgia; Jinru Chen, University of Georgia, Department of Food Science and Technology

P1-200

Slow-release Chlorine Dioxide Gas Treatment to Reduce Salmonella Contamination on Spices for Small-scale Processors
Chase Golden, University of Georgia; Mark Berrang, U.S. Department of Agriculture-ARS-USNPRC; William Kerr, University of Georgia; Mark Harrison, University of Georgia

P1-201

SalmoFresh™ Effectiveness as a Bio-control Method to Eliminate Salmonella Prevalence on Romaine Lettuce, Mungbean Sprouts, and Mungbean Seeds
Xuan Zhang, University of Manitoba; Yan Dong Niu, Alberta Agriculture and Forestry; Kim Stanford, Alberta Agriculture; Richard Holley, University of Manitoba; Tim McAllister, Agriculture and Agri-Food Canada; Claudia Narvaez, University of Manitoba

P1-202

Antimicrobial Activity of Curcumin Under UVA Light Radiation: Application to Fresh Produce Sanitation
Erick Falcao de Oliveira, University of California-Davis; Juliano Tosati, Universidade Federal de Santa Catarina; Andrea Cossu, University of California-Davis; Rohan Tikekar, University of Maryland; Alcilene Monteiro, Universidade Federal de Santa Catarina; Nitin Nitin, University of California-Davis

P1-203

Inhibitory Effects of Mentha piperita L. Essential Oil against Escherichia coli O157:H7 and Salmonella Enteritidis PT4 in Fruit Juices
Marciane Magnani, Federal University of Paraiba; Rayssa Juliane de Carvalho, Federal University of Paraiba; Larissa de Fátima Romão da Silva, Federal University of Paraiba; Maísa Gomes Chaves, Federal University of Paraiba; Evandro Leite de Souza, Federal University of Paraíba; Geany Targino de Souza, Federal University of Paraiba

P1-204

Antimicrobial Properties of High Molecular Weight, Water Soluble Chitosan in Gram Negative Foodborn Pathogens
Nancy Rubio, Louisiana State University; Rita Quintero, Louisiana State University; Jose Fuentes, Louisiana State University AgCenter; Marlene Janes, Louisiana State University AgCenter; Witoon Prinyawiwatkul, Louisiana State University

P1-205

Determination of the State of Escherichia coli O157:H7 Cells Treated with Electrolyzed Oxidizing (EO) Water Using Flow Cytometry
G. Kwabena Afari, University of Georgia; Yen-Con Hung, University of Georgia

P1-206

Development of Predictive Reduction Models for Escherichia coli as a Function of Sodium Dichloroisocyanurate and Chlorine Dioxide Concentration and Exposure Time
So-Jeong Yoon, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Shin Young Park, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Kye-Hwan Byun, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Hyung-Suk Kim, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University; Yong-Soo Kim, KHIDI; Sang-Do Ha, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University

P1-207

Antimicrobial-resistance Patterns of Generic Escherichia coli Isolated from Feedlot Cattle Feces after Feeding Direct-fed Microbials in Diets with and without Tylosin during Finishing
Andrea English, Texas Tech University; Alejandro Echeverry, Texas Tech University; Jhones Sarturi, Texas Tech University; Kendra Nightingale, Texas Tech University; Tosha Opheim, Texas Tech University; Mark Miller, Texas Tech University; Mindy Brashears, Texas Tech University

P1-208

Polyphenolic Compounds Alter Viability, Swarming Motility and Biofilm Formation of Pathotypes of Escherichia coli
Carolina Gil, Universidad Autonoma de Nuevo Leon; Santos Garcia, Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León; Norma Heredia, Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León; Jorge Dávila-Aviña, Universidad Autonoma de Nuevo Leon; Luisa Solís-Soto, Universidad Autonoma de Nuevo Leon

P1-209

Effectiveness of Individual and Combined Antimicrobial Spray Interventions Commonly Used on Chilled Beef Subprimals
Jennifer Acuff, Kansas State University; Matthew Krug, Kansas State University; Daniel Vega, Kansas State University; Nicholas Sevart, Kansas State University; Sarah Jones, Kansas State University; Amanda Wilder, Kansas State University; Keyla Lopez, Kansas State University; Minto Michael, Kansas State University; Christopher Vahl, Kansas State University, Department of Statistics; Gary Acuff, Texas A&M University; Harshavardhan Thippareddi, University of Georgia; Randall Phebus, Kansas State University

P1-210

Efficacy of an Ambient Water Wash, Hot Water Wash, and Application of Three Antimicrobial Sprays Using a Three-stage Commercial Carcass Washing Cabinet for Reducing Shiga Toxin-producing Escherichia coli Contamination on Beef Carcasses
Matthew Krug, Kansas State University; Jennifer Acuff, Kansas State University; Nicholas Sevart, Kansas State University; Minto Michael, Kansas State University; Daniel Vega, Kansas State University; Christopher Vahl, Kansas State University, Department of Statistics; Gary Acuff, Texas A&M University; Harshavardhan Thippareddi, University of Georgia; Randall Phebus, Kansas State University

P1-211

Efficacy of Peracetic Acid Washes Applied at Increasing Concentrations to Control Shiga Toxin-producing Escherichia coli Contamination on Chilled Beef Subprimals
Matthew Krug, Kansas State University; Sarah Jones, Kansas State University; Nicholas Sevart, Kansas State University; Jennifer Acuff, Kansas State University; Amanda Wilder, Kansas State University; Minto Michael, Kansas State University; Christopher Vahl, Kansas State University, Department of Statistics; Randall Phebus, Kansas State University

P1-212

Efficacy of Lactic Acid Washes Applied at Increasing Concentrations to Control Shiga Toxin-producing Escherichia coli Contamination on Chilled Beef Subprimals
Matthew Krug, Kansas State University; Ian Patterson, Kansas State University; Nicholas Sevart, Kansas State University; Jennifer Acuff, Kansas State University; Minto Michael, Kansas State University; Christopher Vahl, Kansas State University, Department of Statistics; Randall Phebus, Kansas State University

P1-213

Prevalence and Mechanism of Fluoroquinolone Resistance in Escherichia coli Isolated from Swine Feces in Korea
Kun Taek Park, Seoul National University; Yoon Sung Hu, Seoul National University; Young Kyung Park, Seoul National University; Sook Shin, Seoul National University; Yong Ho Park, Seoul National University

P1-214

Low Temperature Inactivation Kinetics to Determine Bacteriophage Shelf-life Stability
Joyjit Saha, Oklahoma State University; Pushpinder Kaur Litt, Oklahoma State University; Divya Jaroni, Oklahoma State University

P1-215

Bacteriophage Fitness Indicated by Modeled Adsorption Efficacy
Joyjit Saha, Oklahoma State University; Pushpinder Kaur Litt, Oklahoma State University; Divya Jaroni, Oklahoma State University

P1-216

Effect of pH on the Fate of Novel Bacteriophages Targeting Non-O157 Shiga-toxigenic Escherichia coli
Joyjit Saha, Oklahoma State University; Pushpinder Kaur Litt, Oklahoma State University; Divya Jaroni, Oklahoma State University

P1-217

Efficacy of Chlorinated Nanobubble Solutions to Control Shiga Toxin-producing Escherichia coli, Salmonella spp., and Non-pathogenic Escherichia coli Surrogates in Chilled Solutions
Amanda Wilder, Kansas State University; Austin McDaniel, Kansas State University, Food Science Institute; Randall Phebus, Kansas State University; Christopher Vahl, Kansas State University, Department of Statistics

P1-218

Biocontrol of Shiga-toxigenic Escherichia coli Using Lytic Phages on Mung Beans and Germinated Sprouts
Yiran Ding, University of Manitoba; Yan Dong Niu, Alberta Agriculture and Forestry; Kim Stanford, Alberta Agriculture; Richard Holley, University of Manitoba; Tim McAllister, Agriculture and Agri-Food Canada; Claudia Narvaez, University of Manitoba

P1-219

Detection Extraction and Evaluation of Phage Depolymerase Enzyme against Shiga-toxigenic Escherichia coli Biofilms
Beata Mackenroth, Oklahoma State University; Pushpinder Kaur Litt, Oklahoma State University; Divya Jaroni, Oklahoma State University

P1-220

A Survey of Antimicrobial Resistance among Dairy Cattle in Kosovo
Sulaiman Aljasir, University of Wyoming; Jeffrey Chandler, U.S. Department of Agriculture-APHIS-WS-NWRC; Afrim Hamidi, University of Pristina; Driton Sylejmani, University of Pristina; Baolin Wang, University of Wyoming; Katherine Schwam, University of Wyoming; Bledar Bisha, University of Wyoming

P1-221

Extended-spectrum β-Lactamase Producing Escherichia coli in Feed, Manure, and Soil from the Poultry Farm Environment
Agnes Kilonzo-Nthenge, Tennessee State University; Samuel Nahashon, Tennessee State University; Siqin Liu, Tennessee State University

P1-222

Antibacterial Activity of D-Tryptophan against Salmonella enterica and Escherichia coli O157:H7 under Osmotic Stress and Its Application to Oyster Preservation
Jian Chen, Hokkaido University; Shuso Kawamura, Hokkaido University; Shigenobu Koseki, Hokkaido University

P1-223

Prevalence of Antibiotic-resistant Enteric Escherichia coli Isolated from Fecal Samples of Food Handlers in Qatar
Walid Alali, Hamad Bin Khalifa University; Nahla Eltai, Qatar University; Marwan Abou-Madi, Qatar University

P1-224

Prevalence and Characterization of Antimicrobial Resistance Patterns of Campylobacter Associated with Poultry
Matthew Bailey, Purdue University; Rhonda Taylor, Purdue University; Jagpinder Brar, Purdue University; Estefania Novoa Rama, Purdue University; Manpreet Singh, University of Georgia

Navigation

P1 Poster Session 1 – Viruses and Parasites, Beverages and Acid/Acidified Foods, Preharvest Food Safety, General Microbiology, Food Defense, Food Law and Regulation, Food Safety Systems, Food Processing Technologies, Modeling and Risk Assessment, Sanitation and Hygiene, and Antimicrobials

Presentations