How this committee operates:
The Food and Chemical Safety committee focuses on many different issues related to the safety of the food supply. In order to maximize output, the committee is segmented into subcommittees, each focusing on a specific area of food and chemical safety. Explore those subcommittees and the impact of their work below.
Areas of Work
The committee was a co-sponsor of the Health and Medicine Division (HMD) Committee on Food Allergies which comes with responsibility for the work of this Committee. The report, Finding a Path to Safety in Food Allergy was made available in 2017.
IOM-NRC consensus study on Food Allergies: Global Burden, Causes, Treatment, Prevention and Policy. Read the committee's oral comments here.
This video draws on discussion and conclusions from the ILSI North America workshop “Insights and Perspectives on Emerging Inputs to Weight of Evidence Determinations for Food Safety: Workshop”
The Coca-Cola Company
General Mills, Inc.
The Hershey Company
International Tree Nut Council
Keurig Dr Pepper
Kraft Heinz Company
Steve Roberts, PhD, University of Florida
Randolph Duverna, PhD, U.S. Department of Agriculture, Food Safety & Inspection Service Office of Public Health Service
Suzanne Fitzpatrick, PhD, DABT, United States Food and Drug Administration
Center for Food Safety and Applied Nutrition
Paul Price, PhD, United States Environmental Protection Agency
Projects Supported by the Committee:
This scientific workshop was convened to bring together scientists from government, academia, and industry to discuss the state of the science regarding the safety of food packaging.
Manual curation of food-relevant chemicals in ToxCast was conducted
The primary limiting factor in longitudinal studies is incomplete data on inorganic arsenic levels in foods combined with the aggregation of consumption of foods with varying arsenic levels into a single category, resulting in exposure misclassification.
The data strongly supports a non-linear dose response for the effects of inorganic arsenic. In various in vitro and in vivo models and in human epidemiology studies there appears to be a threshold for biological responses, including cancer.
ILSI North America is supporting three sessions, a roundtable event and three posters at the 2019 International Association for Food Protection Annual Meeting.
ILSI North America is hosting the 2019 Food Packaging Conference: Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials on April 2nd-3rd, 2019. The global two-day conference will bring together international and national experts from academia, government, industry and NGOs to share about toxicology, risk assessment and regulatory science as they relate to food packaging.
54th Congress of the European Societies of Toxicology (EUROTOX 2018)
ILSI North America 2017 Summer Fellow, Jalissa Wynder will present the findings from her summer fellowship project as a poster presentation “Evaluating the Applicability of Read-Across Tools and High-Throughput Screening Data for Food Relevant Chemicals” as the upcoming SOT 2018 Annual Meeting.
As part of the UNIDO Partnership on “Arab Food Safety Initiative for Trade Facilitation (SAFE)”, a presentation on “Considerations when using longitudinal cohort studies to assess dietary exposure to inorganic arsenic and chronic health outcomes” was presented at the Arab / European Workshop on Food Safety Risk Assessment, Dubai International Food Safety Conference 2018.
|Regular & On-Site:|
Ends 15 Mar 2019
|16 Mar 2019 - 3 Apr 2019|
*Capacity is limited. Register early!
We have secured a room block at The Westin Washington, DC City Center, the venue for the 2019 Food Packaging Conference, with a nightly rate of $279, exclusive of state and local taxes. The room block ends 11 March 2019 but we recommend that you make your reservation in advance as space fills quickly. After you have successfully registered for your room you will receive an email confirmation. Please click here to reserve your room. Hotel Address:
The Westin Washington, D.C. City Center
1400 M St. NW
Washington, DC 20005 Travel
Washington, DC is located near three major airports: Ronald Reagan Washington National Airport (DCA), Dulles International Airport (IAD), and Baltimore/Washington International Airport (BWI). Reagan National Airport is located closest to DC and is accessible via its own Metro stop on the Blue and Yellow lines. If commuting to The Westin via Metro from DCA, hop on the blue line at the Ronald Reagan Washington National Airport Metro Stop and get off at McPherson Square (7 stops). You can also take a taxi, Uber or Lyft into DC. This will cost around $15-$25.
Dulles Airport is located 26 miles outside of DC in Virginia. To get downtown you can take a taxi, shuttle, Uber or Lyft. A taxi to DC will cost around $60-$70. BWI is the furthest but may offer better flight deals. All three airports offer domestic and international flights daily.
Getting Around DC:Metro:
Metro is the most convenient way to get around DC. This public transportation system consists of six color-coded lines: Red, Blue, Orange, Silver, Green, and Yellow that are connected to each other via transfer stations. To ride Metro you must pay via a SmarTrip card which can be purchased at any Metro station with cash or credit. Most fares range from $2.25 - $6 per trip. Metro runs from 5 a.m. to midnight on weekdays and from 7 a.m. to midnight on weekends. The closest Metro stop to the conference venue is McPherson Square, accessible via the orange, silver, and blue lines. Click here for more information about Metro. Taxi:
Another way to travel in DC is by taxi. There are many and all accept cash, credit and debit cards. Uber/Lyft:
To travel by uber or Lyft, download the app onto your smartphone and you can begin requesting a ride by entering the address of your destination. DC Circulator:
The DC Circulator travels along six specific routes and is affordable at just $1 per ride. International
When traveling to the 2019 Food Packaging Conference, the U.S. may require visitors to obtain a visa. This process can take a few weeks to several months to complete, so please be sure to apply early. For more information about your country’s visa requirements, visit the U.S. State Department website for the latest information when planning your trip.
ILSI North America can provide a formal invitation letter to assist with the visa submission process. Please contact Angela Roberts (firstname.lastname@example.org) to request a letter.
The ILSI North America Food Packaging Safety Committee is no longer accepting abstracts for the ILSI North America 2019 Food Packaging Conference: Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials.
Submission Deadline: March 1st, 2019Abstract Submission Information
Discover DC:Plan your trip Cherry Blossoms Free Attractions Downtown DC Beyond the National Mall Restaurants Plan your trip
Depending on the weather, the beginning of April is usually around the time cherry blossom trees reach peak bloom in DC. Check out the beautiful pink and white sights on the Tidal Basin.
If you’re taking the Metro, use the Blue, Orange or Silver lines and exit at the Smithsonian stop. From there, it’s a 10-15 minute walk to the Tidal Basin Welcome Area located at 1501 Maine Avenue SW. If you are taking the Metrobus, the 32, 34 or 36 routes will drop you off at the National Mall.
1.7 miles from hotelFree Attractions
There are plenty of free attractions in Washington, DC:National Museum of American History
Korean War Veterans Memorial
National Museum of the American Indian
Vietnam Veterans Memorial
Arlington National Cemetery
National World War II Memorial
Smithsonian National Portrait Gallery
United States Holocaust Memorial Museum
National Air and Space Museum
Smithsonian National Museum of African American History and Culture
National Gallery of Art Downtown DC
Check out our top picks:White House
National Mall and Memorial Parks
United States Capitol
United States Botanic Garden Beyond the National Mall
Check out these 20 cool museums beyond the National Mall.Restaurants
There are plenty of restaurants within walking distance of the hotel:0.1 miles from hotel:
West Wing Café Thomas Circle
10 Thomas Restaurant
Stans Restaurant and Lounge 0.2 miles from hotel:
Birch and Barley
Elizabeth’s Gone Raw
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Each year, the International Association for Food Protection hosts an Annual Meeting, providing attendees with information on current and emerging food safety issues, the latest science, innovative solutions to new and recurring problems, and the opportunity to network with thousands of food safety professionals from around the globe.
ILSI North America is supporting three sessions, a roundtable event and three posters at the 2019 IAFP Annual Meeting.
Scientific Sessions:Managing Large Multidisciplinary/Multi-Institutional Food Safety Projects - Effectively, Impactfully, and with Integrity
Monday, July 22, 2019 | 1:30 – 5:15 PM | Ballroom D
Food safety is a complex and multidisciplinary challenge. Therefore, federally-funded food safety projects, and even industry-centered projects, increasingly involve large, multidisciplinary/multiinstitutional collaborative teams. However, very few individuals thrust into these roles have formal education or training in managing such projects. This symposium brings together a unique and diverse cohort of presenters, ranging from an expert on assessing the effectiveness and impact of research collaborations and centers (with experience on multiple food safety project teams) to experienced managers of such projects (in government, academic, and industry) to a representative of the Scientific Integrity Consortium. The speakers will describe measures for evaluating the effectiveness of such largescale collaborations, identify common features of successful collaborations, share best practices for forming and managing such teams, and outline essential foundational principles for ensuring the quality and integrity of the resulting research. A panel discussion is included to maximize opportunities for attendee interaction with the multiple perspectives provided by the speakers. After this session, attendees will have a better appreciation on how to play together well in the research sandbox.
Conveners: Bradley Marks, Michigan State University; Kendra Nightingale, Texas Tech University; and Isabel Walls, USDA NIFASpeakers:
Scholarly Assessment of Large Scholarly Collaboration: Measures of Effectiveness and Impact
Denis Gray, PhD, North Carolina State University Managing Government-Academic-Industry Collaborations
Kimberly Cook, PhD, USDA ARS Lessons Learned from Managing NoroCORE, a Large USDA-CAP Project
Lee-Ann Jaykus, PhD, North Carolina State University Managing Food Safety Projects Across Multiple Boundaries - Internally and Externally
Edith Wilkin, PhD, Leprino Foods Report from the Scientific Integrity Consortium: Principles and Best Practices for Scientific Integrity
Linda Harris, PhD, University of California, Davis
This session is supported by the ILSI North America Food Microbiology Commitee.The Mitigation and Regulation of Heat-Formed Substances Produced in Foods During Cooking: What are the Unintended Consequences on Microbial Safety and Public Health?
Tuesday, July 23, 2019 | 10:45 AM – 12:15 PM | M107
A growing field in food safety is the focus on the potential risk of heat-formed substances produced during cooking. Compounds that are known as human health hazards are being increasingly identified as heat-formed substances present in food. Two prominent examples of this are acrylamide and furfuryl alcohol, both of which are present in significant amounts in a wide array of foods. This session will help inform how the risk assessment process of heat-formed substances can incorporate the benefits of cooking and cooked food. It will highlight the genetic changes that allowed humans to consume cooked food. The session will then explore the unintended consequences in mitigating heat formed substances, such as introducing microbial hazards. It will address how to assess and communicate these risks to food processors and consumers. The potential impact and implications on the food industry and, ultimately, the end consumer, of using current approaches to assess the potential public health impact of compounds formed during routine cooking of food will be debated.
Convener: Steven Hermansky, PharmD, PhD, DABT, ConAgra BrandsSpeakers:
Genetic Evidence of Human Adaptation to a Cooked Diet and its Role in Human Health and Food Safety
Steven Hermansky, PharmD, PhD, DABT, ConAgra Brands Balancing Microbial Food Safety Risks with Mitigating Heat-Formed Substances in Foods
Scott Hood, PhD, General Mills The Need for a Holistic Toxicological Assessment of Heat-formed Substances within A Food Matrix
Michael Dourson, PhD, DABT, FATS, FSRA, Toxicology Excellence for Risk Assessment
This session is supported by the ILSI North America Food and Chemical Safety Committee.Let’s Hear from Next Generation Food Safety Scientists on Pathogen Behavior in Ready to Eat Foods
Wednesday, July 24, 2019 | 1:30 – 3:30 PM | Ballroom E
A current research collaboration between Health Canada, the University of Guelph and North Carolina State University is investigating the survival and inactivation of Listeria monocytogenes, Salmonella, and foodborne viruses during the storage of low moisture foods. This is a wide-ranging research consortium funded by the ILSI North America Food Microbiology Committee and includes a number of developing research scientists who will also present their findings. The ILSI North America Food Microbiology Committee 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 by funding research that is conducted at institutions who also train the next generation of food safety scientists.
Ready-to-eat low moisture products such as nuts, dried fruits, cereal products, and chocolate are often ingredients used in the manufacturing of many food products. They carry significant potential for the amplification of outbreaks and recalls over a wide variety of products. The research consortium represented by this next generation of food safety experts is studying several aspects of pathogen behavior in low moisture ready-to-eat foods and goes beyond traditional thermal mitigation strategies.
Conveners: Laurie Post, PhD, Deibel Labs; Edith Wilkin, PhD, Leprino FoodsSpeakers:
Survival, Inactivation and Detection of Foodborne Viruses During Long Term Storage in Chocolate, Pistachios and Cornflakes
Neda Nasheri, PhD, Health Canada Survival and Virulence of L. monocytogenes During Storage on Low Moisture Foods and Characterization of the Low Moisture Foods Microbiome
Vivian Ly, MSc candidate, University of Guelph Nontraditional Decontamination Methods for Salmonella Reduction in Dried Fruits and Cereals
Kayla Murray, PhD candidate, University of Guelph Identification of Molecular Mechanisms Mediating Long-Term Survival of Salmonella in Pistachios, Dried Apples, and Cornflakes
Victor Oladimeji Jayeola, PhD candidate, North Carolina State University
This session is supported by the ILSI North America Food Microbiology Committee.
Roundtable Event:Is It Time for Food Safety Performance Standards Since Zero Risk Is Not an Option?
Monday, July 22, 2019 | 10:45 AM – 12:15 PM | Ballroom E
Food safety systems rely on verification activities to determine if the system is working as designed and validated. Microbiological performance standards can be used to verify if a processing system is adequately controlling a specific hazard. Performance standards should be set to protect public health. Sampling protocols and microbiological testing methods must be appropriate for the food being tested. In the US poultry industry, performance standards have been in place to measure the prevalence of Salmonella. Over time, the performance standards have changed to reflect the improved conditions in the industry. Prevalence based performance standards may work for other product categories, especially in dry products of raw agricultural products such as wheat flours and the produce area especially for frozen fruits and vegetables. This roundtable discussion will explore the current and potential future uses of performance standards in foods where it is not reasonable to expect zero presence of pathogens.
Convener: Christina Stam, PhD, Kraft HeinzPanelists:
Craig Hedberg, PhD, University of Minnesota
Candace Doepker, PhD, ToxStrategies
Angie Siemens, PhD, Cargill
Scott Hood, PhD, General Mills
Donna Garren, PhD, American Frozen Food Institute
This roundtable event is supported by the ILSI North America Food Microbiology Committee.
Poster Presentations:A Novel Simulation Approach to Improving the Effectiveness of Sampling for Bulk Food Products
Eric Cheng, University of Illinois | P1-124 | Monday, July 22, 8:30am - 6:15pm Global Gene Expression Analysis of Salmonella Contaminating Low-Moisture Foods
Victor Oladimeji Jayeola, North Carolina State University | P1-201 | Monday, July 22, 8:30am - 6:15pm Prevalence and Characteristics of Selected Foodborne Bacterial Pathogens in Post-Hurricane Florence Floodwaters
Jeff Niedermeyer, North Carolina State University | P3-161 | Wednesday, July 24, 8:30am - 3:30pm
These projects are supported by the ILSI North America Food Microbiology Committee.
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