Beverages and Acid/Acidified Foods Professional Development Group
Mission Statement: To provide a forum to discuss and develop symposia on issues facing the beverages and acid/acidified foods industry.
July 8, 2018
Salt Palace Convention Center | Salt Lake City, Utah
How to Join
Involvement in committees and professional development groups (PDGs) offers Members the opportunity to share a wealth of knowledge and expertise. Members of committees and PDGs are the architects of the Association structure. They plan, develop and institute many of the Association's projects, including workshops, publications and educational sessions. Technical challenges facing the food safety industry are discussed, examined and debated. Members may volunteer to serve on any number of committees or PDGs that plan and implement activities to meet the Association's mission.
Membership on a PDG is voluntary (not by appointment) and may vary from year to year.
IAFP Members can manage their PDG involvement by logging in to the IAFP Web site. At the Member Dashboard, click “Edit Profile.” Your profile has two tabs: Contact Info and Professional Info. Select the Professional Info tab and update the PDGs you would like to participate in. We highly recommend that you contact the PDG chairperson for each group to let them know you have joined their PDG.
Non-members can contact Didi Loynachan, firstname.lastname@example.org, for more information.
- Jul 9, 2017
- Jul 31, 2016
- Jul 25, 2015
- Aug 3, 2014
- Jul 28, 2013
- Jul 22, 2012
- Jul 31, 2011
- Aug 1, 2010
2017 Board Response to Recommendations
The Board should instruct the Program Committee to prioritize PDG program ideas when developing the Annual Meeting program.
Board Response: The Program Committee selects the best developed symposium submissions whether from PDGs or outside sources.
PDGs should be alerted when a program idea is submitted by an individual or group (outside of the PDG) that would benefit from PDG affiliation/support.
Board Response: With 27 PDGs and topic overlap, this is a near impossible feat.
The Annual Meeting program (printed and online) should include sponsoring PDGs.The program App should be searchable to include PDG sponsored programs, i.e., you can search to find all programs sponsored by the Beverages and Acid/Acidified foods PDG.
Board Response: Agree, staff will look into making the necessary changes.
PDG Chairs and Vice Chairs should be informed as to the fate of suggested programs; currently this information is only sent to the conveners who may, or may not, inform the PDG Chairs and Vice Chairs.
Board Response: Chairs and Vice Chairs are encouraged to follow up with the submitters of session proposals to determine whether the submission was accepted or not.
2016 Board Response to Recommendations
Dr. Barbara Ingham was unanimously elected vice-chair to begin serving at IAFP 2017, subject to approval by the IAFP Board.
Board Response: Agree.
PDG affiliations should be included with the information in the program about each symposium. It was also recommended that on the IAFP app symposia be searchable by PDG affiliation.
Board Response: Staff will work to implement these ideas for 2017.
2015 Board Response to Recommendations
We recommend Wilfredo Ocasio be confirmed by the board as Vice-Chair of the Beverage and Acid/Acidified Foods PDG.
Board Response: Approved.
Parameters for Designing and Conducting Cold-Fill- Hold Challenge Studies for Acidified Foods
Jun 13, 2018
Sponsored by the University of Wisconsin and the Beverages and Acid/Acidified Foods Professional Development Group
Safe manufacture of acidified canned foods requires a minimum 5-log reduction in the target pathogen to ensure that public health is protected and to meet FDA guidelines for manufactured foods.
This 1-hour webinar will provide an overview of factors to consider when designing and conducting microbial challenge studies to validate a 5-log pathogen inactivation for shelf-stable acidified foods in hermetically sealed containers. The research basis for these proposed components for challenge studies will be reviewed. Procedures for challenge testing such as selection of bacteria and strains, inoculation levels, pH and environmental controls, and data points needed for a killing curve will be discussed. Suggestions components for the Challenge Study Report to be submitted to FDA will also be presented. Questions will be addressed at the end of the presentation.
Who Will Benefit:
- Thermal processing specialists/authorities
- University food science and food microbiology faculty, especially those serving as process authorities
- Regulatory affairs professionals
- Scientific testing labs
- Producers of acidified foods
- Fred Breidt, Presenter USDA-ARS Microbiologist, North Carolina State University, Raleigh, NC
- Barbara H. Ingham, Presenter Professor and Food Safety Extension Specialist, Department of Food Science, University of Wisconsin-Madison
- Elizabeth L. Andress, Moderator Professor and Extension Food Safety Specialist, University of Georgia-Athens