Food Protection Trends - May/June 2020 - 195

TUESDAY, AUGUST 4, 2020
Poster Session 2
8:30 a.m. - 6:15 p.m.
Communication Outreach and Education, Epidemiology,
Food Defense, Food Law and Regulation, Food Processing
Technologies, Food Safety Systems, General Microbiology,
Low-water Activity Foods, Modeling and Risk Assessment,
Molecular Analytics, Genomics and Microbiome

Morning Sessions - 8:30 a.m. - 12:15 p.m.
A Balancing Act: Minimizing Food Waste While Striving
to Maximize Food Safety

12:30 p.m. - 1:15 p.m.
Business Meeting
Afternoon Sessions - 1:30 p.m. - 5:15 p.m.

Antibiotics and Animal Proteins; International Health,
Science and Policy for the Greater Good
Breeding Crops for Enhanced Food Safety

Food Safety Risk from Clostridium perfringens,
Clostridium botulinum, and Bacillus cereus in Cooked Meat
and Poultry Products
Foodborne Disease Outbreak Update
Foodborne Parasites of Emerging Importance

A Changing Environment: Impacts on Seafood Safety

Help! I Have a Presumptive Pathogen Detection.
What are My Options?

A Practical and Science-based Performance Standard
as an Alternative to Zero Tolerance

How to Meet the Food Safety Concerns Surrounding Meat
Alternatives

Allergen Control - Challenges, Perspectives and Solutions

Identifying Tools to Predict Food Safety Failures
and Financial Costs

Confirmatory Tests for Non-culturable Foodborne Pathogens
in Produce for Regulatory Testing Purposes: Recent Advances
and Challenges Ahead
Consumer Animal Welfare Demands and Their Impact
to Food Safety
Current Best Practices for Extrusion Cooking Processes:
A Holistic Approach to Controlling Pathogens in Low-water
Activity Foods
Forecasting Hot Topics: Strategies That Signal the Occurrence of Emerging Chemical Threats
From Policy to Practices, Developing Environmental
Monitoring Programs for Raw Agricultural Commodity
(RAC) Packinghouses
How Difficult is It to Wash Produce in Retail?
I Will Survive! Molecular Basis of Pathogen Survival
in Low-moisture Foods
Navigating the Benefits and Barriers of Whole Genome
Sequencing (WGS) for the Food Industry from the Food
Industry
Reducing Zoonoses in Food and Environment, Begin
at the Source

Interpreting Results from Enteric Virus Testing: Can
Evidence of Viral Nucleic Acid Serve as an Indicator
of Human Fecal Contamination or Defined Public Health
Risk?
Jumping into the Deep End: Lessons Learned from Water
Treatment Implementation under New LGMA Metrics
Microfluidic-based Sensing for Rapid Food and Water
Safety
New Insights on Bridging Risk Assessment and Hazard
Analysis - How Can We Really Do Both?
Synthesizing Food Defense Programs for FSMA and Third
Party Audits
This is How We Do It: Challenges and Strategies for
Implementing Water Treatment in the Field
What Don't We Know? Cultured Meat vs. Traditional Meat
and Fish Food Safety Concerns
Whole Microbial Community and Metagenomics Applications to Characterize Water Used in Food Production

Technical Sessions

Safety Considerations for Hemp-derived CBD

Modeling and Risk Assessment

The Future of the Poultry Gut-health Nexus: Improving
Food Safety

Pre-harvest Food Safety

The Growing Concern over Marine Biotoxins
Validation of New and Emerging Molecular Technologies
for Pathogen Characterization
What Should I Eat? Integrating Food Safety Risks and
Nutritional Health Outcomes in Multi-risk and Risk-benefit
Assessment Frameworks

Technical Sessions
Antimicrobials
Produce

May/June Food Protection Trends

195
Food Protection Trends - May/June 2020

Table of Contents for the Digital Edition of Food Protection Trends - May/June 2020
