IAFP Rapid Response Symposium - Salmonella in Peanut Products - Understanding the Risk and Controlling the Process

Speaker Presentations

View from the Peanut Industry - Patrick Archer, American Peanut Council

Peanut Industry Perspective - Darlene Cowart, JLA USA

Outbreak of Salmonella Serotype Typhimurium Infections Associated with Peanut Butter and Peanut Butter-Containing Products - United States, 2008-2009 - Casey Barton Behravesh, Centers for Disease Control and Prevention

FDA perspective - Don Zink, FDA

Impact of Processing Environment on Control of Salmonella in Low Moisture Food Plants - Earl Ehret, ConAgra Foods

Behavior of Salmonella in Foods with Low Water Activity - Larry Beuchat, University of Georgia

Process Validation for Peanut Butter and Other Low Moisture Foods - Linda Harris, University of California-Davis

Using Modeling and Risk Assessment in Managing Salmonella Risk in Peanut Butter - Don Schaffner, Rutgers, The State University of New Jersey

The Value of Third Party Independent Audits in Assuring Food Safety: Are They Truly Independent? - Paul Hall, AIV Microbiology & Food Safety Consultants, LLC