Food Protection Trends - November/December 2019 - 465
IAFP 2019 IN REVIEW
More than 3,800 attendees
picked up the speed and raced
to the finish line at IAFP 2019 in
Louisville, Kentucky, July 21-24!
Home to the Kentucky Derby,
the city has an atmosphere much
aligned with this year's Annual
Meeting, where anticipation kept
participants on the edge of their
seats during an event packed with
details, excitement, and sure bets!
Named after King Louis XVI
of France, Louisville was founded
in 1778 by George Rogers Clark,
making it one of the oldest cities
west of the Appalachians. The
settlement grew as a portage site
for river traffic between upper Ohio
and the Gulf of Mexico, eventually
developing into the founding
city of the Louisville and Nashville
Railroad, which grew into a 6,000
mile system across 13 U.S. states.
Today, Louisville is known as home
of the legendary boxer Muhammad
Ali; Kentucky Fried Chicken (KFC);
the University of Louisville and
its Cardinals; Louisville Slugger
baseball bats; and, of course, the
Kentucky Derby, where the first
race was held in 1875 with 10,000
spectators in attendance. The city's
architecture contains a blend of
old and new. The Old Louisville
neighborhood is the largest historic
preservation district solely featuring
Victorian homes and buildings in the
country; it is also the third-largest
such district overall. In addition, the
state's largest city is a major center
of the American whiskey industry,
with about one-third of all bourbon
whiskey coming from numerous
distilleries located in and around
Louisville. Similar to the Kentucky
Bourbon Trail that links central
Kentucky bourbon locations, Louisville
offers tourists its "Urban Bourbon
Trail," where people can stop at
nearly 20 "area bars and restaurants, all offering at least 50 labels
of America's only native spirit."
This year's record-breaking
attendance increased by more than
200 over last year's Annual Meeting,
no doubt due to the outstanding
lineup of topics in an easily accessible location worth exploring. More
than 1,000 presentations, including
71 symposia, 22 roundtable sessions,
131 technical presentations, and
more than 765 poster presentations were included in an exten-
sive lineup that created difficult decisions
on selecting which to attend. (Fortunately,
many of the IAFP 2019 audio recordings for those presenters who provided
permission to post their presentations
are now available on the IAFP website.)
Representatives from 187 companies,
including 41 new exhibitors, showcased
their equipment and the latest innovations
in food safety services in the Exhibit Hall.
Consistent and timely communications throughout the meeting provided
participants with easily accessible information regarding sessions, presentations, and events. Attendees took
advantage of available WiFi in the
Kentucky International Convention Center
to stay ahead of emails and information,
and nearly three-fourths of attendees
downloaded IAFP's free app that allowed
for quick and convenient searches for
presentations, speakers, and room
locations. Again this year, the IAFP 2019
Daily Update was emailed to attendees
and all Members throughout the meeting,
providing a recap of the previous day's
activities and photos, and listing the
current day's agenda.
Six Pre-Meeting Workshops held
prior to IAFP 2019 allowed participants
to get a food safety head start by adding
at least one additional day to their
Annual Meeting experience. The twoday workshop on Friday, July 19, and
Saturday, July 20, Developing Environmental Monitoring Programs for Small
and Midsize Processors, included academic and industrial experts who gave
small and midsize produce, spice, condiment, bakery, and ingredient suppliers
the tools necessary to address four food
safety issues in the processing environment. Friday's one-day workshop, Using
Data and Statistical Analysis to Guide
Food Safety Decision Making, targeted
food safety personnel at all levels who
require the use of statistical methods to
analyze their data, but have little or no
training in such methods. Two day-anda-half workshops began Friday afternoon
and continued on Saturday. The sold-out
Whole Genome Sequencing: A Tutorial
and Hands-on Workshop to Help Understand and Implement This Breakthrough
Technology, shed light on whole genome
sequencing (WGS) to allow the participant to have a more holistic view of the
applications of WGS through sessions on
technology, data analysis and data interpretation that the FDA, CORE and Compliance employ for outbreak investigations
and regulatory decision-making. Validating
5
November/December Food Protection Trends
465
Food Protection Trends - November/December 2019
Table of Contents for the Digital Edition of Food Protection Trends - November/December 2019
Food Grade Dye for Assessment of Biofilm Removal from Stainless Steel by Cleaning and Sanitizing Agents
Coming Events
Industry Products
General Interest Paper The Need for Prevention-based Food Safety Programs for Fresh Produce
PDG Highlight Developing Food Safety Professionals PDG
Beyond the Bio Steve Murphy
Validating Responses to a Food Safety Survey with Observations of Food Preparation Behaviors Among Limited Resource Populations
IAFP 2019 IN REVIEW
Food Protection Trends - November/December 2019 - Cover1
Food Protection Trends - November/December 2019 - Cover2
Food Protection Trends - November/December 2019 - 435
Food Protection Trends - November/December 2019 - 436
Food Protection Trends - November/December 2019 - 437
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Food Protection Trends - November/December 2019 - 439
Food Protection Trends - November/December 2019 - 440
Food Protection Trends - November/December 2019 - 441
Food Protection Trends - November/December 2019 - Food Grade Dye for Assessment of Biofilm Removal from Stainless Steel by Cleaning and Sanitizing Agents
Food Protection Trends - November/December 2019 - 443
Food Protection Trends - November/December 2019 - 444
Food Protection Trends - November/December 2019 - 445
Food Protection Trends - November/December 2019 - 446
Food Protection Trends - November/December 2019 - 447
Food Protection Trends - November/December 2019 - 448
Food Protection Trends - November/December 2019 - Validating Responses to a Food Safety Survey with Observations of Food Preparation Behaviors Among Limited Resource Populations
Food Protection Trends - November/December 2019 - 450
Food Protection Trends - November/December 2019 - 451
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Food Protection Trends - November/December 2019 - 453
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Food Protection Trends - November/December 2019 - 462
Food Protection Trends - November/December 2019 - 463
Food Protection Trends - November/December 2019 - 464
Food Protection Trends - November/December 2019 - IAFP 2019 IN REVIEW
Food Protection Trends - November/December 2019 - 466
Food Protection Trends - November/December 2019 - 467
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Food Protection Trends - November/December 2019 - 567
Food Protection Trends - November/December 2019 - Beyond the Bio Steve Murphy
Food Protection Trends - November/December 2019 - 569
Food Protection Trends - November/December 2019 - 570
Food Protection Trends - November/December 2019 - PDG Highlight Developing Food Safety Professionals PDG
Food Protection Trends - November/December 2019 - General Interest Paper The Need for Prevention-based Food Safety Programs for Fresh Produce
Food Protection Trends - November/December 2019 - 573
Food Protection Trends - November/December 2019 - 574
Food Protection Trends - November/December 2019 - 575
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Food Protection Trends - November/December 2019 - 577
Food Protection Trends - November/December 2019 - 578
Food Protection Trends - November/December 2019 - 579
Food Protection Trends - November/December 2019 - Industry Products
Food Protection Trends - November/December 2019 - 581
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Food Protection Trends - November/December 2019 - Coming Events
Food Protection Trends - November/December 2019 - Cover3
Food Protection Trends - November/December 2019 - Cover4
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