Program Information
IAFP 2021 Proposals
Call for Abstracts -deadline was January 19, 2021
Call for Symposia and Roundtables - deadline was November 10, 2020
Call for Workshops - deadline was November 10, 2020
Ivan Parkin and John H. Silliker Lecture Information
Preliminary Program Topics
A Growing Concern for Marine Biotoxins |
A North American Perspective on Antimicrobial Resistance and Regulatory Action |
A Support Group for Difficult Matrices - You're Not Alone with Your Detection and Confirmation Problems |
Advances in Powdered Food Safety and Quality Sampling Plans: Theory, Simulation, & Practice |
After 2020, Where Do We Go Next in Enhancing Consumer Food Safety Education? |
Agricultural Water Quality Management in a Changing Regulatory Landscape |
Allergen Management at Retail in the New Era of Smarter Food Safety: From the Front Lines of Restaurants, Food Service, and Retail Grocery |
Are All Salmonella Equal? - Genomic Approach for Risk Ranking Salmonella Strains |
Balancing Food Safety and Soil Health through the Use of Biological Soil Amendments |
Beyond Metagenomic Sequencing: Metadata, Ontologies, and Big Data |
Boo! Does That Delivery from a Ghost Kitchen Scare You? |
C Is for Cyclospora: A Crash-Course in the Emerging Pathogen from Farm to Table |
Can Enterobacteriaceae Testing Provide a Better Indicator of Salmonella Risk on Zone 1 Surfaces in Dry Processed Foods? |
Can You Trust Third-Party Certification? |
Cannabis and Your Supply Chain - How to Protect Yourself and Your Customers |
Changing Lanes in the Middle of a Pandemic: Challenges and Lessons Learned from Managing SARSA-CoV-2 in the Food Sector |
Collaboration in the Desert - a Research Model for Advancing Fresh Produce Safety |
Communication for Risk Management: What, When, How and Who? |
Decoding Codex Alimentarius – Not a Secret Society |
Defining Criteria for Assessment and Execution of Gluten Free and Allergen Free Claims |
Developing Atmospheric Cold Plasma As a Nonthermal Food Safety Tool |
Diversifying the Pipeline in Food Safety Education: Engaging Historically Black Colleges and Universities (HBCUs) |
Diversity in Food Culture from Sushi to Steak Tartare: An Interdisciplinary Approach to Understanding Roots of Food Safety Behaviors |
Don’t You Forget about Me! Educating Underrepresented Growers on Produce Safety |
Dust Off That Data! – Transform Testing Results into Meaningful Food Safety Improvements |
Emergency Use of Microbial Methods of Detection By Industry – Alternative Routes Proving Fit for Purpose |
Environmental Transmission, Detection, and Molecular Characterization of Foodborne and Waterborne Parasites |
Ever Thought of Being an Expert Witness? |
Every Flush Has Data: The Role or Wastewater Epidemiology in Improving Food Safety with Lessons Learned from COVID-19 |
F.D.A.’s New Era of Smarter Food Safety: One Year after the “Blueprint” Release, How Is the Industry Embracing This Change? |
Fact or Fiction? How to Evaluate Antimicrobial Products for Your Sanitation Program |
Failure to Launch. Learn to Live With Your Food Safety Plan Year Round |
Flour Safety: Challenges and Lessons Learned from the Recent Outbreaks and Sampling Study |
Food Irradiation: Where We've Been, Where We are Now, and What’s Next |
Food Safety Interventions in Low- and Middle-Income Countries: How Can QMRA be Used Effectively? |
Food Safety Protection during Rendering of Animal Offal for Manufacturing Human and Animal Food/Feed: Needs and Opportunities |
Foodborne Disease Outbreak Update |
Frozen and Fresh Produce: Enteric Viruses Contamination, Detection and Public Health Impact |
FSMA Turns 10! Achievements, Compliance, and the Future of Food Safety |
General update on Bacillus and overview of available tools to identify, distinguish and trace B. cereus microbial hazard |
How COVID-19 Has Altered Consumers’ Food Choices and Preferences, and Their Hygienic Practices |
How Regulators Are Integrating Food Safety Culture into Food Safety Performance and Assessment Strategies |
Identifying, Tracking, and Controlling Spoilage: "Toolbox" for Dairy Processing |
If You Want to Go Fast, Go Alone; But If You Want to Go Far, Go Together: Collaborating with Historically Black Colleges and Universities, Hispanic Serving Institutions, Non-Governmental Organizations, and Community-Based Organizations on Produce Safety Education and Training |
Improving the Food Recall Effectiveness of Regulatory Agencies |
Incentives for Preharvest Control of Zoonoses in Food Animals |
Informal Markets: Building Consumer Demand for Food Safety in Low-Resource Environments |
Latest Developments in Food Safety Standards for Water Re-Use in Food Production and Processing |
Lessons Learned from Consumer Food Safety Initiatives Related to the COVID-19 Pandemic to Guide Future Outreach and Communication Practices |
Log Reduction and Product Grouping Strategies for Validation - Does One Size Fit All? |
Making Donations Count: Reducing Waste in Hunger Relief Organizations |
Managing Meat and Poultry Safety: Uniting Food Safety Regulations and Industry Efforts for Process Control |
Microbial Resistance, is It Related to Sanitation? |
New and Innovative Technologies for Sanitation in Dry Processing Environments |
NGS Case Study - the Challenges and Solutions to Implementing Genomics in a Live Factory Environment |
No Silver Bullet in Sight: How to Achieve Continuous Improvement in Fresh Produce Safety with Existing Knowledge and Tools |
Novel and Emerging Technologies for Food Processing Facility Environmental Control |
Novel Combinations in Hurdle Technology for Clean-Label Foods |
Novel Foods, Novel Challenges: Food Safety Concerns in Plant-Based, Cell-Cultured, and “Clean Label” Products |
One Size Does Not Fit All: Advancing Surrogate Science and Collaboration to Enable Pathogen Reduction Technologies in a Variety of Matrices |
Operational Choices and Risk-Based Decision Making Around Clean Breaks in Dry Environments |
Opportunities and Challenges: Developments in Clostridium Botulinum Challenge Studies |
Paradigm Shifting Foodborne Outbreaks & Their Impact on Food Safety |
Physiological State of Mind: Detection Challenges for Stressed/Sub-Lethally Injured Pathogens |
Progressing Allergen Risk Management: Thresholds and Quantitative Risk Assessment |
Recent Advances in Control of Bacillus Spp. – a Pathogen of Renewed Concern |
Recent Advances in Understanding Phage Applications to Mitigate Food Safety Risk |
Recent State and Local Outbreak Investigations |
Reducing Food Safety Risks of Pork Products: Science Based and Data Driven Steps to Reduce Salmonella |
Riding the Tide of Multi-Disciplinary Approaches to Evaluate Behavior-Change Effectiveness of Food Safety Education |
Risk Ranking Approaches to Inform Diverse Decisions in Government and Industry |
Root Cause Analysis: Approaches for Investigating Contamination Incidents and Preventing Recurrence. |
Safeguarding Food Security & Food Industry Workforce in Pandemic Times Using Breakthroughs in Molecular Diagnostics and Advances in Genomic Epidemiology |
Shelf Life Testing: Problems, Pitfalls and Promise |
Strengthening Food Safety Risk Management on the African Continent through International Collaboration |
The Drive for Better Sanitation and Food Safety Compliance through Measurements, Management, and Culture |
The Forgotten Option: Formulation-Based Preventive Controls for Human Foods |
The Impact of Foodborne Disease: Emerging Research on Disease Outcomes and Economic Burden |
To be Acid or to be Acidified, That Is the Question |
To Disinfect or Not? How to Appropriately Use Disinfectants in Food Settings |
To Verify or Validate a Rapid Pathogen Method: What about the Matrix? |
Tracing Back to the Source: Challenges to Link Parasite and Viral Genotypes between Outbreak Clinical Samples and on-Farm Environmental Sources of Contamination. |
Tracking and Combating Spoilage Microorganisms and Pathogens in Food Processing: Biosensing, Interventions, and Active Packaging |
U.S. Army Funded Research of Novel Food Safety Technologies |
Use of Novel and Alternate Processing Technologies for Dairy Products |
We Quantified, Now What? - Actual Salmonella Quantification Approaches Utilized in the Protein Industry Today |
WGS Quality and Quantity - Can You Have It All? |
What to Decide? Making Informed Decisions for Process Validation and Food Safety Legislation Using Bayesian Risk Models |
When Crime Threatens Food Safety |
Where’s the Beef? Grinding Record Keeping and Intended Use at Retail |
Your Significant Other: Using Statistics to Interpret Microbiological Data |