Food Protection Trends - November 2010 - 708

“Attachment, Persistence and Infectivity of Cryptosporidium parvum Oocysts in Fresh Produce,” by D. Macarisin, M. Santin, G. Bauchan and R. Fayer, USDAARS, Environmental Microbial and Food Safety Laboratory, Beltsville, MD, pointed out that Cryptosporidium oocysts attach/can infiltrate plant cells. Underreporting oocyst removal from vegetable matrices is likely when using EPA recommended buffers. In “Efficacy of Commercial Produce Sanitizers Against E. coli O157:H7 in Pilot Scale Leafy Green Processing Line,” by G. R. Davidson, A.L. Buchholz, P. J. Sirmeyer, E. C. Todd and E. T. Ryser, Michigan State U, East Lansing, MI, sanitizers were shown to be no more effective than water in reducing E. coli O157:H7 on lettuce. “Enhanced Removal of Noroviruses from Fresh Fruits and Vegetables By Combination of Surfactants and Sanitizer,” was reported by A. Predmore, C. Herbert and J. Li, Ohio State U, Columbus, OH; surfactants combined with chlorine enhanced removal of Norovirus from strawberries and lettuce. “Columbus Public Health: 2009 Samuel J. Crumbine,” by C.R. Wilson, Columbus, OH, reported that several new initiatives helped Columbus Public Health win the Crumbine Award. In “Modifying Behavior: Food Employees Using Educational Materials and Methods Designed for Oral Culture Learners,” by A. Tart and J. Pittman, FDA, Regulatory Affairs, Atlanta, GA, it was pointed out that academicians/governmental regulators tend to be print learners, while food employees typically are oral learners. “Applying GFSI Recognized Management Systems to Peanut Industry-Case Study,” by J. Surak, P. Archer, T. LORCA, R. Pierami and R. Starling, EcoSure (A Division of Ecolab Inc.), St. Paul, MN, a peanut recall was discussed. Ecolab and ConAgra representatives discussed modifications to GAPs, GMPs, and GFSI certification. “The Economic Cost of Foodborne Illness from Contaminated Produce in the U.S.,” by R.L. SCHARFF, Ohio State University, Columbus, OH, was discussed methods of attribution (outbreak, outbreak illnesses, expert elicitation) and economic cost of illness model. Detailed graphs/data were discussed. “Overlapping Worlds; Approaches to Producing Healthy and Healthful Produce” by M. Ivey, Ohio State University, Columbus, OH, was a discussion of multidisciplinary work, focused on similarities of food microbiology to plant pathology. “Knowledge and Behavior of Parents of Young Children Concerning Domestic Food Safety” by L. Fielding and A. O’Gorman, UWIC, Cardiff School of Health Sciences, Cardiff, UK, emphasized that food risk should concentrate on why consumers fail to act on correct practices. “Examining Consumers’ Perceptions of Nanotechnology for Food Safety: A Baseline Study” by M. Nucci and W. Hallman, Rutgers University, NJ, Food Policy Institute, discussed several topics, including a government brochure that does not mention food nanotechnology. T7 — Risk Assessment and Epidemiology Matthew Stasiewicz and Laura K. Strawn First, Ali M. Al-Sakkaf, from Massey University, in New Zealand, presented a talk entitled “Application of Kinetic Models to Describe Heat Inactivation of Selected

New Zealand Isolates of Campylobacter jejuni” for the Developing Scientist Competiton. He used survival data rather than log linear data to describe the observation of heat inactivation. Thomas P. Oscar, from USDA-ARS, then discussed “Modeling the Survival and Growth of Salmonella on Chicken Skin Stored at 4 to 12°C” using predictive microbiology and Monte Carlo simulations. He found that Salmonella Kentucky is a slower growing serotype than Salmonella Typhimurium. Denis R. Eblen, presented the “FSIS Escherichia coli O157:H7 Beef Establishment Risk-assessment Project.” E. coli O157:H7 outbreaks have not decreased since 2003, and comprises 85% of all beef-related illnesses, most of which occur from May to September. He noted that the 5% increase in servings could contribute to this observation. Keith Vorst, from Col Poly State in California, presented “Predictive Modeling for Listeria monocytogenes Transfer during Slicing of Delicatessen Meats.” The Vorst lab concluded that L. monocytogenes on slicers could be studied based on physiological data, and a non empirical approach could be more useful than a predictive approach. Di Li, from Rutgers, New Jersey, presented “Evaluating the Factors Important in Norovirus Transmission in Foodservice Systems” for the Developing Scientist Competition. She concluded that only 10% of workers actually carry out handwashing correctly. Proper handwashing is key because it can prevent or greatly reduce contamination in the food service system. Jozsef Baranyi, from the Institute of Food Research, in the UK, presented “Network Science Methods to Analyze Food Import Export Networks,” which discussed international food export and import. He explained that we will need 50% more food in 2030 than at present, so food science is crucial to meeting this goal. We need a call to all math, physics and other science disciplines to build better databases and collaborations. Dana Cole, from the CDC’s Enteric Diseases Epidemiology Branch, presented “Sources and Settings: Contaminated Food Vehicles and the Settings of Foodborne Disease Outbreaks.” Outbreaks attributed to complex foods and land animal foods have decreased since 1998, as well as outbreaks attributed to restaurant and deli (39% decrease) and catering (60% decrease). Sandria Godwin, from Tennessee State’s Family and Consumer Sciences Division, presented “The Potential for Cross-contamination of Foods through Improper Storage in Home Refrigerators.” Visual inspection of consumer refrigerators showed at least 40% with the potential for cross contamination, particularly from improperly stored meat, and very few consumers actually clean their refrigerators. Fernando Perez Rodriguez, from the University of Cordoba in Spain, presented “A Mathematical Survival Model for Escherichia coli O157:H7 and Staphylococcus aureus on Stainless Steel Surfaces.” Viable E. coli and S. aureus can be recovered after 9 and 34 days, respectively, from stainless steel contaminated with meat slurry, and death is linear. Sarah M. Cahill, from the Nutrition and Consumer Protection Division of the FAO, presented “The Value and Challenges of Providing Sound, Effective and Timely Risk-based Scientific Advice for International Food Safety

708 FOOD PROTECTION TRENDS | NOVEMBER 2010

Food Protection Trends - November 2010

Table of Contents for the Digital Edition of Food Protection Trends - November 2010