Food Protection Trends - March 2009 - (Page 177)

PrOPOSeD Symposia topics AnD rOunDtABLeS SyMPOSIA: A Systems Approach to Minimize Escherichia coli O157:H7 Food Safety Hazards Associated with Fresh and Fresh Cut Leafy Greens International Food Protection Issues: Overview and Global Commodity Trade Food Safety in Global Food Trade Integrating Epidemiology and Microbiology to Solve Complex Food Safety Problems Food Safety Programs Across an Integrated Poultry Industry Epidemiological Trends of Noroviruses Food Safety Challenges for Unrefrigerated Display of Ready-to-Eat Foods Facing a Persistent Challenge: Salmonella Control in Low-moisture Foods Environmental Reservoirs of Major and Emerging Foodborne Pathogens Foodborne Disease Outbreak Update: Campylobacter in Fresh Peas, Salmonella Schwarzengrund in Pet Food, Salmonella Saintpaul in Tomatoes/Peppers Listeria monocytogenes Controls from Local to Global – Are They Working? Best Practices for Cleaning and Validation Less Recognized and Underappreciated Foodborne Pathogens – No Crystal Ball for the Next Big Bug Enhancing Oyster Safety through Vibrio Control Plans Looking for Thresholds: A Multi-disciplinary “Key Events” Approach Measuring and Interpreting Food Handling Behavior and Its Impact on Policy Emerging Chemical Hazards in Food Pathogen and Spoilage Persistence in the Processing Environment and Food Products: Where, Why and How We Know Shigatoxin E. coli: The Bad, the Worse, and the Pathogenic ICMSF Symposium on International Developments in Food Safety Sterilant Gas Decontamination of Food and Environments and Emerging Technologies Attribution of Foodborne Illness/Disease The Effect of Climate Change on Food Availability and Safety Harnessing Irradiation for the Marketplace Today Round Up Your Pathogen Plan: Enrichment, Sample Preparation and the Legal and Social Perspectives Third Party Certification Systems: Can It Make Our Food Safer? Tracking and Tracing Technologies – Do You Know Where Your Steak and Tomatoes Come From? DEBATE: Pros and Cons of Zero-tolerance Policy for Pathogens in Food and Mandatory HACCP ROUNDTABLES: Selling Food Safety to Employees: Creating a Fully Functioning Food Safety Culture in Retail Grocery and Foodservice Operations Public Health Decision Making – A Character Building Exercise MARCH 2009 | FOOD PROTECTION TRENDS 177

Table of Contents Feed for the Digital Edition of Food Protection Trends - March 2009

Food Protection Trends - March 2009 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Microbiological Safety of Farmstead Cheeses Made in the United States and Purchased via Online Shopping Antibacterial Activity of a Crude Chive Extract against Salmonella in Culture Medium, Beef Broth and Chicken Broth 2009–2010 Secretary Election New Members What’s Happening in Food Safety Industry Products Ivan Parkin and John H. Silliker Lectures Proposed Symposia Topics and Roundtables Event Information Networking Opportunities General Information Registration Form Coming Events Advertising Index Journal of Food Protection Table of Contents Booklet Order Form Membership Application

Food Protection Trends - March 2009

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