Milling & Baking News - November 22, 2016 - 35

Dave Green of ADM to lead
Wheat Quality Council
BRIGHTON, COLO. - Dave Green, a
longtime ADM Milling Co. executive,
has been selected as the Wheat Quality Council's (W.Q.C.) new executive
vice-president, effective Jan. 9, 2017.
Mr. Green "brings a wealth of technical expertise and practical knowledge
to the position," said Lee Sanders,
chairman of the W.Q.C. "The Wheat
Quality Council is confident that with
Dave's exceptional leadership and
comprehensive abilities, the organization will not only maintain our mission
and vision but will further develop the
Council to an enhanced level."
Mr. Green's most recent post at
ADM Milling Co. was director of
quality control and laboratory services, where his responsibilities included

crop surveys, wheat blends, customer
correspondence and specifications.
Before joining ADM, Mr. Green was a
crop scout flour miller and
mill technician with International Multifoods Corp.
He is a past chairman of
the Kansas City section of
the American Association
of Cereal Chemists International (AACCI), former
chairman of the board of
directors for the Wheat
Foods Council and a 25year member of the American Society of Baking. He Dave Green
also served as past chairman of the W.Q.C., as well as being
a member of several of its technical

General Mills raises industry bar
toward E. coli prevention
SAVANNAH, GA. - The food indus- of the consumer use, not so much at
try remains vulnerable to E. coli out- the production facility," Dr. Hood said.
breaks even after episodes earlier this "That doesn't mean that General Mills
year, according to a presentation given doesn't take responsibility here. It was
Oct. 25 by Scott Hood, Ph.D., director, our product, and we tried to do the
global food safety and regulatory af- right thing here, but now we have to
fairs for General Mills, Inc.,
at the AACC International
'There's going to be a
annual meeting in Savannah.
The industry should aslot of ongoing work
sume some consumers will
done within General
keep failing to follow direcMills, and we certainly
tions. They will keep eating
raw dough, such as cookie
want to work with
dough, that is supposed to
the industry, with the
be cooked, he said. For a secregulatory agencies
ond issue, detections systems
keep improving, meaning
and understand what
fewer food safety problems
might be going on.'
will go undetected.
- Scott Hood, Ph.D.,
Minneapolis-based GenGeneral Mills, Inc.
eral Mills dealt with E. coli
problems recently. The Centers for Disease Control and Preven- think about what other interventions
tion, Atlanta, this year reported 63 can occur in the future. So how can
clinical cases of people becoming ill we think about incoming grain, how
from the same strain of E. coli linked to can we think about practices within
flour from General Mills. Seventeen of a mill that can provide some level of
prevention?"
those cases led to hospitalization.
While dough, such as cookie dough,
"This is really a big deal and a serimay be sold at retail with instructions
ous situation," Dr. Hood said.
The vast majority of flour in the that it should be cooked, people conworld will be cooked at some point, tinue to taste the dough without cookwhich takes care of E. coli, he said. ing it, and that practice goes for adults
Flour linked to this year's outbreaks, as well as children, he said. The food
industry has to figure out how to rehowever, was not cooked.
"Really the prevention is at the level spond to that practice, Dr. Hood said.
bakingbusiness.com / world-grain.com

Industry Activities

committees. He is a regular participant on annual wheat tours in the
Midwest.
A native of Akron, Ohio, he holds
a bachelor's degree from The Ohio
State University.
Mr. Green's appointment follows the
April 2016 announcement
that Ben Handcock, executive director of the W.Q.C.
since 1992, was going to
retire from his role as head
of the organization. Prior to
Mr. Handcock, Thomas C.
Roberts led the W.Q.C. from
its inception in 1980 until
his retirement in 1992. The
W.Q.C. was formed through
the merger of two predecessor organizations - the
Wheat Improvement Association and the Hard Winter Wheat
Quality Advisory Council. MBN
Heat-treated flour and irradiation
might be options although consumers
may have a poor perception of irradiation, he said. Industry also might consider what to do with grains prior to
them being milled into flour.
"There's going to be a lot of ongoing work done within General Mills,
and we certainly want to work with
the industry, with the regulatory agencies and understand what
might be going on," he said.
He added, "We don't
have all the answers right
now. I know that folks
within F.D.A. are thinking
about those same things
as well."
Dr. Hood also said he
expects whole genome sequencing will detect more
food safety outbreaks.
This system is more powerful than the PulseNet
system, he said.
"The surveillance systems continue to improve,"
he said. "So to think that these problems didn't exist before and maybe it's
just bad luck for a few companies, I
think it's going to get worse before it
gets better. When I say it gets worse,
I mean there are going to be more of
these types of events."
He added, "It's up to industry. It's
up to companies like General Mills
and others to find out what we can
do to prevent these issues before they
do occur because if they do occur, the
likelihood of finding them is getting
higher and higher every day." MBN
Milling & Baking News XNovember 22, 2016 / 35

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - November 22, 2016

Table of Contents for the Digital Edition of Milling & Baking News - November 22, 2016