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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 breakthrough 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
Deibel Labs
General Mills, Inc.
Kraft Heinz Company
Leprino Foods Company
Mondelēz International
National Dairy Council

SCIENTIFIC ADVISORS
Bradley Marks, PhD, Michigan State University

Kendra Nightingale, PhD, Texas Tech University

GOVERNMENT LIAISONS
Peter Gerner-Smidt, MD, PhD, Centers for Disease Control and Prevention

Julie Kase, PhD, US Food and Drug Administration, Center for Food Safety and Applied Nutrition

Maria Scott, PhD, US Department of Agriculture, Food Safety and Inspection Service

Isabel Walls, PhD, US Department of Agriculture, National Institute of Food and Agriculture

Events

Upcoming Events

2019 IAFP Annual Meeting

Louisville, Kentucky, USA

ILSI North America is supporting three sessions, a roundtable event and three posters at the 2019 International Association for Food Protection Annual Meeting.

Read more

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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 NIFA

Speakers:
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 Brands

Speakers:
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 the 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 Foods

Speakers:
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 Heinz

Panelists:
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.

Learn more about the IAFP Annual Meeting here.

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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 NIFA

Speakers:
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 Brands

Speakers:
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 the 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 Foods

Speakers:
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 Heinz

Panelists:
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.

Learn more about the IAFP Annual Meeting here.

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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

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Past Events

2019 IAFP Annual Meeting

Louisville, Kentucky, USA

ILSI North America is supporting three sessions, a roundtable event and three posters at the 2019 International Association for Food Protection Annual Meeting.

Read more

IAFP’s European Symposium on Food Safety

Nantes, France

Since 2005, IAFP’s European symposium has been shaping the future of food safety by providing a forum for the exchange of ideas with colleagues from across Europe working in industry, government, and academia. The Symposium is an excellent forum to gain knowledge about the latest developments and techniques in food science and safety.

Read more

2018 IAFP Annual Meeting

Salt Lake City, Utah, USA

2018 International Association for Food Protection (IAFP) Annual Meeting

Read more

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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 NIFA

Speakers:
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 Brands

Speakers:
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 the 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 Foods

Speakers:
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 Heinz

Panelists:
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.

Learn more about the IAFP Annual Meeting here.

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ILSI North America is sponsoring 4 scientific sessions and 2 posters at the 2017 International Association for Food Protection Annual Meeting. Explore all the presentations below. 

Scientific Sessions

Controlling foodborne pathogens Managing Risk Debate: Food Safety Perspectives Chemical & Microbial Risk Assessment Controlling foodborne pathogens Battling Bad Bugs: Biological Approaches to Control Pathogens
Monday, July 10, 2017 from 3:30- 5:00 PM

Session Conveners: Isabel Walls, USDA NIFA, and Kendra Nightingale, Texas Tech University

Abstract:
The food industry often relies on physical and chemical interventions to control foodborne pathogens. This session is intended to discuss biological approaches to control foodborne pathogens throughout the food continuum. Topics to be covered include the use of (i) biocontrol of Listeria monocytogenes and Salmonella enterica Serovar Poona on fresh-cut apples with naturally occurring bacterial and yeast antagonists, (ii) probiotics to reduce the load of foodborne pathogens that enter the human food chain and pathogen populations on food and in food processing environments and (iii) bacteriophage to combat bacterial foodborne pathogens. This session will also include discussions on consumer perception and acceptance of these biological approaches to control foodborne pathogens. Biocontrol of the Food-Borne Pathogens Listeria monocytogenes and Salmonella enterica Serovar Poona on Fresh-Cut Apples with Naturally Occurring Bacterial and Yeast Antagonists
Wojciech Janisiewicz, USDA ARS
Video Application of Probiotics to Control Foodborne Pathogens from Farm to Fork
Mindy Brashears, Texas Tech University
Video Application of Bacteriophage to Control Foodborne Pathogens in the Food Processing Environment and in Ready-to Eat Foods
Sam Alcaine, Cornell University
Video

Supported by the ILSI North America Technical Committee on Food Microbiology

Managing Risk Managing Risk in a Zero Tolerance World
Tuesday, July 11, 2017 from 8:30 AM - 12:00 PM

Session Conveners: Laurie Post, Deibel Labs, Edith Wilkin, Leprino Foods Company

Abstract: It is accepted that there is risk in everything and the discipline of risk assessment focuses on minimizing risk to an acceptable level. This seems to be in conflict with the concept of zero tolerance, which is not completely codified in regulation and yet does seem to exist in actual food industry practice. Does the current interpretation of FSMA rules and regulatory application of new technologies in outbreak investigation drive the expectation of a zero-risk environment? What should risk assessment and food safety management look like in this changing landscape? How can risk be managed to allow suitable options for consumers and food manufacturers? The perception and understanding of risk necessitates a conversation between regulators, consumers, and the food industry.

The Changing Landscape: Implications of New Regulations on Risk Assessment
Donald Zink, IEH Laboratories & Consulting Group
Video The International Dynamic of Risk Assessment
Robert Buchanan, University of Maryland
Video How is Whole Genome Sequencing Impacting Assessments of Risk and Setting of Standards?
Luca Cocolin, University of Turin
Video Setting Risk Based Performance Standards
Roy Betts, Campden BRI
Video Risk Management- Strategies and Challenges in a Zero Risk Environment
Tim Jackson, previously Nestlé North America
Video Consumer Perceptions of Risk and How It Influences Their Choices
William Hallman, Rutgers, The State University of New Jersey
Video

Supported by the ILSI North America Technical Committee on Food Microbiology

Debate: Food Safety Perspectives A Debate: Current Perspectives in Food Safety
Wednesday, July 12, 2017 from 8:30 AM to 10:00 AM

Abstract: This interactive roundtable is intended to engender lively discussion of important food safety topics. It is assumed audience participants will have a basic understanding of the unresolved issues surrounding the topics to be discussed in the symposium. The session will cover three topics: “The good, the bad, and the ugly foods: Should we encourage the consumption of “ugly” and expired foods?”; “Who’s to blame? Do consumers own a piece of food safety?”; and, “Which is the real ‘obesogen'—pizza or the pizza box?” Each topic will include a 7-minute presentation in support of (Yes, Pizza) followed by a 7-minute presentation in opposition of (No, Pizza Box) the proposed topic question. Each speaker will have 3 minutes for extemporaneous rebuttals. A 6-minute question/answer session will then follow to allow for audience participation. We will have electronic polling of the audience to allow for a Yes/No vote on each topic question prior to and following the discussion to evaluate whether people’s views have been changed by the presentations.

Sponsored by the ILSI North America Technical Committee on Food Microbiology

Convener: Kendra Nightingale, Texas Tech University

The good, the bad, and the ugly foods: Should we encourage the consumption of “ugly” and expired foods?
Yes: Sarah Cahill, FAO
No: Rob Tauxe, CDC
Video Who’s to blame? Do consumers own a piece of food safety?
Yes: Sarah Brew, Faegre Baker Daniels, LLP
No: Bill Marler, Marler Clark, LLP
Video

Supported by the ILSI North America Technical Committee on Food and Chemical Safety

Convener: Charles Barton, Valspar Corporation

Which is the real “obesogen”—pizza or the pizza box?
Pizza: Ruth Kava, American Council on Science and Health
Pizza Box: Stephen Safe, Texas A&M University
Video

The traditional explanations of the cause of obesity are metabolism, genetics, increased caloric intake and insufficient energy expenditure. However, recent studies have suggested that chemicals in food contact materials, a subclass of endocrine-disrupting chemicals called the 'obesogens' may contribute to obesity by altering metabolic processes and predisposing people to gain weight. This debate explored the state of the science and contribution of different factors in obesity.

Chemical & Microbial Risk Assessment Chemical and Microbial Risk Assessment: Similarities and Differences
Wednesday, July 12, 2017 from 10:30 AM - 12:00 PM

Convener: Doug Holt, Dr. Pepper Snapple Group

Abstract: In food safety, risk assessment is the scientific evaluation of known or potential health effects resulting from human exposure to chemicals or microorganisms. Exposure to pathogenic microorganisms is different from exposure to chemicals. Microorganisms differ from chemicals as they can grow or die and the level of exposure to microorganisms can change dramatically in a short period. The speakers in this session will discuss the similarities and differences between chemical and microbial risk assessment; risk and risk benefit analysis and will present some case studies.

Chemical Risk Assessments and their Uses in Decision Making
Joseph Rodricks, Ramboll Environ
Video Quantitative Microbiological Risk Assessment: Dealing with Biological Diversity
Robert Buchanan, University of Maryland
Video Safety and Risk Assessments: Fit for Purpose
Jane Van Doren, FDA

Poster Presentations

Listeria monocytogenes Salmonella Listeria monocytogenes Fate of Listeria monocytogenes in Cocoa Powder during Isothermal Inactivation
P3-16
Presentation on Wednesday, July 12, 2017

Download Poster

Authors: Hsieh-Chin Tsai, Washington State University, Marizela Silva, Washington State University, Juming Tang, Washington State University, Meijun Zhu, Washington State University

Introduction: Listeria monocytogenes can survive in dry condition for a long period of time. Despite an increasing number of studies addressing Salmonella inactivation in low-moisture foods, there is a general lack of knowledge related to L. monocytogenes inactivation in low moisture foods during thermal processing and to the factors impacting their survival in low moisture food. Cocoa powder is an essential ingredient and widely incorporated in different desserts and drinks and thus a possible source of L. monocytogenes contamination.

Purpose: To evaluate the thermal resistance of L. monocytogenes in cocoa powder and further investigate the impact of water activity (aw) on its survival in cocoa powder.

Methods: Natural unsweetened cocoa powder (Hershey’s) was inoculated with three-strain L. monocytogenes cocktail (~9.0 log CFU/g), equilibrated to water activity (aw, 25°C) to 0.3 or 0.45, then subjected to isothermal treatments using aluminum TDT test cell containing 0.4 g of inoculated and equilibrated sample. The survivors were enumerated on TSAYE plates.

Results: Inactivation data resulted from different temperatures at both aw showed log-linear trend which was used to obtained thermal inactivation parameters. Thermal resistance of L. monocytogenes at 0.3 aw was significantly higher than that at 0.45 aw across all three temperatures. Listeria monocytogenes at 0.3 aw and 0.45 aw had D70°C of 7.44±1.17 and 4.77±0.28 min, D75°C of 3.62±0.03 and 2.84±0.09 min, and D80°C of 1.35±0.04 and 1.06±0.05 min, respectively, z-value at 0.3 aw and 0.45 aw was 13.48 and 15.31°C, respectively.

Significance: Listeria monocytogenes demonstrated much higher thermal resistance in cocoa powder compared to the high moisture foods, which is impacted by aw. Data provide valuable information for industry to validate thermal processing for control of L. monocytogenes in low moisture foods.

Salmonella Assessment of Survival and Virulence of Salmonella in Low-moisture Foods
P3-17
Poster Presentation on Wednesday, July 12, 2017

Authors: Victor Jayeola, North Carolina State University, Raleigh, NC, Jeffrey Farber, University of Guelph, CRIFS, Department of Food Science, Guelph, Canada, Sophia Kathariou, North Carolina State University, Raleigh, NC

Introduction: Low-moisture foods (LMF) have been implicated in multiple outbreaks of salmonellosis. However, mechanisms mediating survival and virulence of Salmonella in such foods remain poorly understood

Purpose: To assess survival and virulence of Salmonella in low moisture foods.

Methods : A two-strain mixture of Salmonella enterica serotypes Typhimurium and Enteritidis was used to inoculate two model LMF, chocolate and in shell pistachios. Products (100 g) were inoculated with four ml of the Salmonella cell suspension, dried for one to three hours until aw approximated that of the uninoculated product, aliquoted into 15-ml centrifuge tubes and stored in the dark at 22°C. Salmonella populations immediately after inoculation, after drying and at 1, 4, 6, 10, 15, and 21 days were determined in triplicate on nonselective (TSA-YE) and selective (XLD) media. Virulence was tested in the insect Galleria mellonella model by injecting 10 µl of rinsate from products at one day into the last left proleg of 10 larvae. Rinsate from uninoculated products were also injected as controls. The larvae were incubated at 37°C and larval mortality was daily monitored.

Results: The population of Salmonella in the inoculated products was eight and nine log CFU/g immediately after inoculation and 7.3 and 8.0 log CFU/g after drying for chocolate and pistachios, respectively. Populations decreased to 4.5 and 7.5 log CFU/g by 21 days in chocolate and pistachios, respectively. Recovery of Salmonella from either product on TSAYE and XLD was similar. Larvae inoculated with 3.4 log CFU/ml of the cocktail had a mortality of 100% after 24 h compared to 80% of larvae inoculated with 3.9 log CFU/ml cells from chocolate and 30% for larvae inoculated with 3.7 log CFU/ml cells from pistachios. The mortality of controls was 0 and 10% for uninoculated pistachios and chocolate, respectively.

Significance: Findings show that Salmonella can survive in chocolate liquor and pistachios and that cells adapted to the LMF environment retained virulence.

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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 NIFA

Speakers:
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 Brands

Speakers:
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 the 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 Foods

Speakers:
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 Heinz

Panelists:
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.

Learn more about the IAFP Annual Meeting here.

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