Food Protection Trends - July 2008 - (Page 515)

P2-60 P2-61 DSC Growth of Escherichia coli O157:H7 and Salmonella Typhimurium during the Fermentation of Korean Kim-chi Supplemented with Pork Meat — Min Hwa Lee, Kang-Bum Lee and CHANGSUN CHOI, Chung-Ang University, Ansung, kyounggi, South korea Processing Conditions Associated with Salmonella Contamination of Pork Carcasses in Very Small Wisconsin Slaughter Plants — RYAN J. ALGINO, Gene A. Badtram, Barbara H. Ingham and Steven C. Ingham, University of Wisconsin-Madison, Madison, WI, USA Serotypes, Intimin Variants and Other Virulence Factors of eae-positive Escherichia coli Isolated from Pigs and Sheep at Slaughter — CLAUDIO ZWEIFEL, Erik Fröhlicher, Gladys Krause, Lothar Beutin and Roger Stephan, Institute for Food Safety and Hygiene, Vetsuisse Faculty University of Zurich, Zurich, Switzerland Campylobacter Transmission Routes in Broiler Flocks on Selected Poultry Farms in Switzerland — CLAUDIO ZWEIFEL, Kathrin D. Scheu, Michaela keel and Roger Stephan, Institute for Food Safety and Hygiene, Vetsuisse Faculty University of Zurich, Zurich, Switzerland Predictive Model For Growth of Clostridium perfringens during Cooling of Cooked Ground Chicken — VIJAY JUNEJA, Harry Marks and Harshavardhan Thippareddi, USDA-ARS-ERRC, Wyndmoor, PA, USA The Survival of Salmonella during Frozen Storage and Microwave Cooking of Chicken Products — SILVIA A. DOMINGUEZ and Donald W. Schaffner, Rutgers University, The State University of New Jersey, New Brunswick, NJ, USA Validation of a 2% Lactic Acid Antimicrobial Rinse as an Alternative to Chlorine for Mobile Poultry Slaughter Operations — ADITI kANNAN, Andy Bary, Craig Cogger and Karen Killinger, Washington State University, Pullman, WA, USA Effect of kosher Salt Application on MicrobialProfiles of Poultry Carcasses —GRIHALAKSHMI kAkANI, Veronica Molina, Marcos X. SanchezPlata and Joe M. Regenstein, Texas A&M University, College Station, TX, USA Prevalence and Antimicrobial Resistance of Salmonella Isolated from Retail Meat: National Antimicrobial Resistance Monitoring System (NARMS): 2002–2006 — SHAOHUA ZHAO, Althea Glenn, Sharon L. Friedman, Jason W. Abbott, Sherry Ayers, Elvira Hall-Robinson and P. F. McDermott, FDA, Laurel, MD, USA Thermal Inactivation of Salmonella Enteritidis in Egg Constituents by Traditional Processing and in In-Shell Eggs by Microwave Processing — M. K. BADVELA, C. Rodriguez, A. Rehkopf, E. Patazca, G. Fleischman and C. Stewart, National Center for Food Safety and Technology, Summit, IL, USA P2-70 DSC Effect of Ozone Concentration on Inactivation of Salmonella enterica Serovar Enteritidis in Shell Eggs by Sequential Application of Heat and Ozone — JENNIFER PERRY, Luis RodriguezRomo and Ahmed Yousef, The Ohio State University, Columbus, OH, USA Evaluation of Glass Capillary Tube and TDT Disk Methods for Determining Thermal Inactivation kinetics of Salmonella in Liquid Whole Egg — JOSHUA B. GURTLER, Howard Q. Zhang, Lei Zhang, Elliot T. Ryser and Jayne Stratton, USDAARS-ERRC, Wyndmoor, PA, USA Occurrence of Campylobacter in Commercially Shelled Liquid Egg in Japan — MIKI SATO and Nobuhiro Sashihara, R&D Div. of Q. P. Corporation, Tokyo, Japan P2-71 P2-62 P2-72 P2-63 tuESday MORnIng auguSt 5 SYMPOSIA • 8:30 a.m. – 12:00 p.m. S8 Validating Processes for Reducing Salmonella in Low Water Activity Foods Delaware A-D Organizers: Linda J. Harris and Paul A. Hall Convenors: Linda J. Harris and Paul A. Hall Salmonella — Factors Affecting Resistance to Heat — LINDA J. HARRIS, University of California–Davis, Dept. of Food Science and Technology, Davis, CA, USA Factors to Consider in Modeling Thermal Inactivation — BRADLEY P. MARKS, Michigan, State University, Biosystems Engineering, Davis, CA, USA Surrogate Selection Strategy — GUANGWEI HUANG, Almond Board of California, Modesto, CA, USA Break Translating Laboratory Data to Equipment Validation — ERDAL TUNCAN, ConAgra Foods, Inc., Omaha, NE, USA Salmonella – Factors Affecting Resistance to Non-Thermal Processes — JOHN W. LARKIN, Food and Drug Administration, Summit-Argo, IL, USA Panel Discussion Advancements in Retail Food Safety Franklin A-C Sponsored by the IAFP Foundation P2-64 8:30 P2-65 DSC 9:00 9:30 P2-66 DSC 10:00 10:30 P2-67 DSC 11:00 P2-68 11:30 S9 P2-69 DSC Organizers: Donna Garren, Alejandro Mazzotta and Frank Yiannas Convenor: Frank Yiannas 8:30 Supply Chain Collaboration: Efforts to Harmonize Supplier Standards and Audits — DONNA GARREN, National Restaurant Association, Washington, D.C., USA Norovirus Control at Retail — kATIE SWANSON, Ecolab Inc., St. Paul, MN, USA 9:00 JULY 2008 | FOOD PROTECTION TRENDS 515

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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