Food Protection Trends - July 2008 - (Page 507)

P1-06 Persistence of Enterohemorrhagic and NonPathogenic Escherichia coli on Spinach Leaves and in Rhizosphere — JITENDRA PATEL, Patricia Millner, Xiangwu Nou and Manan Sharma, USDA-ARS, Beltsville, MD, USA Attachment of Escherichia coli O157:H7 to Intact and Cut Lettuce Surfaces — JITENDRA PATEL and Gabriel Sanglay, USDA-ARS, Beltsville, MD, USA Impact of Pre-Inoculation Growth Conditions on the Behavior of E. coli O157:H7 Inoculated onto Romaine Lettuce Plants and Cut Leaf Surfaces — CHRISTOPHER THEOFEL and Linda Harris, University of California–Davis, Davis, CA, USA The Attachment of Shiga Toxigenic Escherichia coli to Iceberg Lettuce as Affected by Hydrophobicity and Bacterial Growth Medium — Daniel Mitchell, Narelle Fegan, Mark Fegan and GARY DYKES, (will be presented by Patricia Desmarchelier), Food Science Australia, Tingalpa DC, Australia Use of Florescent Dyes for Visualization of Bacterial Attachment to Lettuce Leaves — LINDSEY A. KESKINEN, Peter H. Cooke and Bassam A. Annous, USDA-ARS-NAA-ERRC, Wyndmoor, PA, USA Efficacy of Chlorine Concentration and Acidic Electrolyzed Water in Decontaminating Lettuce Leaves Artificially Inoculated with Escherichia coli O157:H7 — LINDSEY A. KESKINEN, Angela Burke and Bassam A. Annous, USDA-ARS-NAAERRC, Wyndmoor, PA, USA Influence of Biofilm-Forming Bacteria on Association of Hepatitis A Virus with Lettuce — ADRIENNE E.H. SHEARER, Jie Wei and kalmia E. Kniel, University of Delaware, Newark, DE, USA Development of a Simple Model System to Internalize Escherichia coli O157:H7 in Lettuce Leaves and to Evaluate Release into Wash Waters from Cut Surfaces — Z. HOU, N. Maks, T.J. Fu, M.L.Tortorello and P. J. Slade, National Center for Food Safety and Technology, SummitArgo, IL, USA Survival and Growth of Escherichia albertii on Fresh-Cut Lettuce Stored at Various Temperatures — MANAN SHARMA, T. Matthew Taylor and Peter J. Taormina, USDA-ARS, Beltsville, MD, USA Visualization of Attachment and Internalization of a Bioluminescent Derivative of Escherichia coli O157:H7 ATCC 43895 on Lettuce Leaves — PATTI E. TANNER, Ronald Turco, Bradley Reuhs, Bruce Applegate and Maribeth Cousin, Purdue University, West Lafayette, IN, USA Efficacy of Antimicrobial Agents to Reduce Transfer of Escherichia coli O157:H7 on Lettuce Pieces — SALLY C. FOONG-CUNNINGHAM, Amanda L. Wessinger, Jesse D. Hines, Meghan M. Gadbois, Joy G. Herdt and katherine M.J. Swanson, Ecolab Inc., Eagan, MN, USA P1-17 Survival of Salmonella and Escherichia coli O157:H7 in Peanut Butter under Different Storage Temperatures — AGNES KILONZONTHENGE, Emily Rotich and Sandria Godwin, Tennessee State University, Nashville, TN, USA Environmental Investigation of a Restaurant’s Escherichia coli O157:H7 Outbreak Linked to Iceberg Lettuce — MAHA HAJMEER, Christopher Yee, Carol Myers, Benson Yee, Davina Martinez, Patrick kennelly, Jeff Farrar and Barbara Cassens, California Dept. of Public Health, Sacramento, CA, USA Survival of Attenuated Escherichia coli O157:H7 ATCC 700728 in Field-Innoculated Lettuce — ANNE-LAURE MOYNE, Mysore R. Sudarshana and Linda J. Harris, University of California– Davis, Davis, CA, USA Evaluation of Chemical Disinfection Treatments to Inactivate Escherichia coli O157:H7 and Listeria monocytogenes on Mexican Spinach — JULIAN J. ESQUIVEL, Beatriz L. AlvarezMayorga, Leopoldo Orozco R. and Montserrat H. Iturriaga, Universidad Autonoma de Queretaro, Queretaro, Mexico Effects of Temperature Abuse and Subsequent Cold Storage on Natural Microflora and Escherichia coli O157:H7 on Spinach — TAM L. MAI, Ervin L. Faulmann and Mansour Samadpour, Institute for Environmental Health, Lake Forest Park, WA, USA Characterization of Seasonal Diversity of the Spinach (Spinacea oleracea) Phyllosphere Microbial Community, Using Culture and NonCulture Dependent Techniques — GABRIELA LOPEZ-VELASCO and Monica Ponder, Virginia Tech, Blacksburg, VA, USA Epiphytic Bacteria and Survival of Escherichia coli O157:H7 on Spinach — SANJA ILIC and Jeffrey T. LeJeune, The Ohio State University, Wooster, OH, USA Reduction of Escherichia coli O157:H7 in Fresh Commercial Spinach by Lactic Acid Bacteria — WILLIAM E. CHANEY, Enusha Karunasena, Sara E. Gragg and Mindy M. Brashears, Texas Tech University, Lubbock, TX, USA The Effect of Different Refrigerator Storage Sites on the Proliferation of Spoilage and Indicator Bacteria on Bagged Spinach — DANIEL ARUSCAVAGE, Raymond Bowdish, Robert Seeley and Joelyn VanEss, SUNY-Potsdam, Potsdam, NY, USA Effect of Lactic Acid-Producing Bacteria on the Sensory Characteristics of Fresh Spinach — SARA E. GRAGG, Chance Brooks, Angela Laury and Mindy Brashears, Texas Tech University, Lubbock, TX, USA Environmental Contamination of Spinach Placed in Close Proximity to Cattle Feedyard Operations — SARA E. GRAGG, Angela Laury, Markus Miller and Mindy Brashears, Texas Tech University, Lubbock, TX, USA P1-07 P1-18 P1-08 DSC P1-19 P1-09 P1-20 DSC P1-10 P1-21 P1-11 P1-22 DSC P1-12 P1-23 P1-13 P1-24 DSC P1-14 P1-25 P1-15 P1-26 DSC P1-16 P1-27 JULY 2008 | FOOD PROTECTION TRENDS 507

Table of Contents Feed for the Digital Edition of Food Protection Trends - July 2008

Food Protection Trends - July 2008 Contents Sustaining Members Lone Star Perspective from Your President Commentary from the Executive Director An Integrated Assay for Rapid Detection of Escherichia coli O157:H7 on Beef Samples Listeria Prevention Practices for Small Cheese Operations New Members News Industry Products Award Winners Committee Meetings Ivan Parkin Lecture John H. Silliker Lecture Preliminary Program Networking Opportunities General Information Registration Form Workshops Exhibitors Special Contributors and Sponsors Coming Events Advertising Index Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - July 2008

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