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​The Committee on Food Microbiology is committed to proactively improving the understanding and control of microbial food safety hazards to enable scientifically informed decision making.

The committee achieves its mission through supporting sound science, sponsoring break-through research and fostering collaboration with academia, government, and industry.

Why is this research valuable?

In advance of setting priorities for each new research cycle, the committee and its scientific advisors hold a research roundtable with representatives of the following federal and international agencies: the US Centers for Disease Control and Prevention (CDC); the US Food and Drug Administration/Center for Food Safety and Nutrition (FDA/CFSAN); the US Food and Drug Administration/Office of Food and Veterinary Medicine and the Agricultural Research Service (ARS), Food Safety and Inspection Service (FSIS), National Institute of Food and Agriculture (NIFA) of the USDA, European Food Safety Authority and Health Canada. The objective of these roundtable discussions is to identify emerging food microbiology research needs considered critical to public health.

Research Grant Cycles

COMMITTEE MEMBERS 
Cargill, Incorporated
Conagra Brands Inc.
Deibel Labs
General Mills, Inc.
Kellogg Company
Kraft Heinz Company
Leprino Foods
Mars, Incorporated
Mondelēz International
Nestlé USA
PepsiCo, Inc.
Starbucks Coffee Company
SCIENTIFIC ADVISORS
Bradley Marks, PhD
Michigan State University
Kendra Nightingale, PhD
Texas Tech University

GOVERNMENT ADVISORS

Peter Gerner-Smidt, MD, PhD.
Centers for Disease Control and Prevention
 Mickey Parish, PhD.
 FDA Office of Food Safety
Center for Food Safety and Applied Nutrition
Isabel Walls, PhD
US Department of Agriculture
National Institute of Food and Agriculture
Stephanie Defibaugh-Chavez, PhD
USDA, Food Safety and Inspection Service
Events

ASTA 2017 Annual Meeting
Austin, Texas
24 April 2017
more info

Ref. Strain Collection
Other Refs

Sodium Reduction: A Practical Path Forward

Kasey Heintz, FDA CFSAN
ILSI North America Workshop - Safety of Sodium Reduction in the Food Supply: A Cross Discipline Balancing Act

Publications

Development of a Dry Inoculation Method for Thermal Challenge Studies in Low-Moisture Foods by Using Talc as a Carrier for Salmonella and a Surrogate (Enterococcus faecium)

The objective of this study was to obtain dry inocula of Salmonella Tennessee and Enterococcus faecium, a surrogate for thermal inactivation of Salmonella in low-moisture foods, and to compare their thermal resistance and stability over time in terms of survival.

Read more

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Past Events

IAFP 2014

Indianapolis, Indiana, USA

The ILSI North America Technical Committees on Food Microbiology and Food & Chemical Safety sponsored scientific sessions at the 2014 International Association for Food Protection Annual Meeting.

Read more

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Speakers:
Nancy Bontempo, PhD, Mondelez International
Delia Murphy, ILSI North America

Background:
This presentation will provide an overview of the results of two ILSI North America sponsored research projects: “Correlation of surrogate bacteria and Salmonellae for validation of spice/herb pathogen reduction processes” and “Protocol and surrogate validation for the inactivation of Salmonella on whole black peppercorns and cumin seeds.”

The projects used four spices, oregano, onion powder, whole black peppercorns, and whole cumin seeds, and focused on evaluating the usefulness of surrogate bacteria for validation of irradiation as a decontamination processes, and developing validated protocols for inactivation of Salmonella using ethylene oxide fumigation and dry steam (vacuum-assisted) treatment. The American Spice Trade Association provided an unrestricted grant to help fund these research projects.

This work is supported by the ILSI North America Food Microbiology Committee.

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Speakers:
Nancy Bontempo, PhD, Mondelez International
Delia Murphy, ILSI North America

Background:
This presentation will provide an overview of the results of two ILSI North America sponsored research projects: “Correlation of surrogate bacteria and Salmonellae for validation of spice/herb pathogen reduction processes” and “Protocol and surrogate validation for the inactivation of Salmonella on whole black peppercorns and cumin seeds.”

The projects used four spices, oregano, onion powder, whole black peppercorns, and whole cumin seeds, and focused on evaluating the usefulness of surrogate bacteria for validation of irradiation as a decontamination processes, and developing validated protocols for inactivation of Salmonella using ethylene oxide fumigation and dry steam (vacuum-assisted) treatment. The American Spice Trade Association provided an unrestricted grant to help fund these research projects.

This work is supported by the ILSI North America Food Microbiology Committee.

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