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P01 - Food Toxicology, Education, and General Microbiology Poster Session Exhibit Hall
P1-01 Analysis of Beauvericin and Unusual Enniatins Co-produced by Fusarium oxysporum FB1501 — Hyuk-Hwan Song, Sang-Do Ha, and Chan Lee, Chung-Ang University, Gyunggi-Do, South Korea P1-02 Effect of Coffee Cherries Storage after Harvest before the Beginning of Drying on Contamination by Fungi and the Relationship to Ochratoxin A Production — IRENE KOUADIO, N.G. Agbo, A. Lebrihi, R. Mathieu, A. Pfohl-Leszkowiz, M. Dosso, and G.J. Nemlin, University of Abidjan-Cocody, Abidjan, Côte D’Ivoire P1-03 Histamine Contents of Fermented Fish Products in Taiwan and Isolation of Histamine-forming Bacteria — Yung-Hsiang Tsai, Chueh-Yueh Lin, Liang-Tan Chien, Tsong-Ming Lee, Cheng-I Wei, and Deng-Fwu Hwang, Tajen University, Pingtung, Taiwan P1-04 The Exploratory Data on Furan Content in Canned Food Products and Coffee in the Korean Local Market — Hyeoung-Min Kim, Seung-Yong Cho, Kwang-Gun Lee, and Young-Sig Park, Korea University, Seoul, Korea P1-05 Trial of the Quality Control in Mercury Contents by Using Tail Meat of Full-cycle Cultured Bluefin Tuna — Masashi Ando, Masashi Nakao, Manabu Seoka, Masashiro Nakatani, Mami Ando, Tadashi Tsujisawa, Yuka Katayama, Yasuyuki Tsukamasa, and Ken-ichi Kawasaki, Kinki University, Nara, Japan P1-06 Quantification of Amygdalin in Various Seeds and Nuts Using ELISA — Soo-Jung Lee, A-Yeon Cho, Eun-Hee Keum, Mi-Seon Lee, Dong-Eun Sung, Kyu-Il Kim, Jun-Ho Chung, and Sang-Suk Oh, Ewha wamans University, 11-1 Daehyun-dong, Seodaemun-Ku, Seoul 120-750, Korea P1-07 Development of Immunoassay-based Test for the Detection of Hazelnut Residue in Food Products — Mohamed Abouzied, Michael Carroll, and Mark A. Mozola, and SUSAN L. HEFLE, Neogen Corporation, Lansing, MI, USA P1-08 Detection of Allergens: Considerations for Selecting the Method of Analysis — Stephen Garrett, Helen Jones, Debra Smith, John Holah, and Helen Brown, Campden & Chorleywood Food Research Association Group, Chipping Campden, Gloucestershire, UK P1-09 Simultaneous Detection Immunochromatography Using Two Colloidal Gold-Antibody Probe for the Detection of Aflatoxin B1 and Ochratoxin A in Grain and Feed Samples — Won Bo Shim, Ji-Young Kim, Jin-Kil Choi, Jung-Hyun Je, Ju-Mi Choi, Seon-Ja Park, Sung-Jo Kang, and Duck-Hwa Chung, Gyeong Sang National University, Jinju, Gyeongnam, Korea P1-10 Immunochromatography Using Colloidal Gold-antibody Prove for the Detection of Aflatoxin B1 in Grain and Feed Samples — Won Bo Shim, Zheng-You Yang, Ji-Young Kim, Jin-Kil Choi, Jung-Hyun Je, Ju-Mi Choi, Seon-Ja Park, and Duck-Hwa Chung, Gyeong Sang National University, Jinju, Gyeongnam, Korea P1-11 Detection and Quantification of Genetically Modified Soya Using the Warnex TM Real-time PCR System — Lina Thérien, Francis Deshaies, Marie-Josée Gaulin, Martin P. Nadeau, and Yvan P. Côté., Warnex Research Inc., Laval, QC, Canada P1-12 Safety Assessment of Herbicide-resistance Genetically Modified Red Pepper (Capsicum annuum) and Perilla Seeds (Perilla frutesncens) in Mice — In Hye Kim, Jae Young Shim, Ji Hea, Heon Ok Lee, Ju Seop Kang, Jae Hyun Kim, and Ae Son Om, Hanyang University, Dept. Food & Nutrition, College of Human Ecology, Seoul, Korea P1-13 An Economic Assessment of Whether the Globalization of the Food Supply Increases or Decreases Foodborne Illness Risks — Jean C. Buzby, Economic Research Service, U.S. Dept. of Agriculture, Washington, D.C., USA P1-14 Synchronous Comparison of Risk Perceptions Concerning Food Safety of European and United States Consumers — Craig Harris, Andrew Knight, and Michelle Worosz, Michigan State University, East Lansing, MI, USA P1-15 Consumer Perceptions of Food Safety and the Effectiveness of the Food Safety System — Craig K. Harris, Andrew J. Knight, Ewen Todd, and Michelle R. Worosz, Michigan State University, East Lansing, MI, USA P1-16 Fight BAC! ® Food Handler Training for In-home Child Care Providers Using a Self-study Format — Judy A. Harrison, Melissa P. Mixon, and Diane W. Bales, University of Georgia, Athens, GA, USA P1-17 Local Provision of Consumer Food Safety Education in the UK — Elizabeth C. Redmond and Christopher Griffith, Food Research and Consultancy, University of Wales Institute, Cardiff, Cardiff, Wales, CF52YB, UK P1-18 Consumer Experience of Food Safety Interventions in the UK: Potential for Behavioral Change — Elizabeth C. Redmond, Christopher Griffith, Suzanne King, and Mark Dyball, Food Research and Consultancy, University of Wales Institute, Cardiff, Cardiff, Wales, UK P1-19 Together, Sharing Food Safely in American Indian Communities — Patricia E. Aune and Wanda Agnew, United Tribes Technical College, Bismarck, ND, USA P1-20 Identification of Products Showing Detectable Differences in Microbial Indicator Counts in Low Socioeconomic Status (LSES) Markets Versus High Socioeconomic Status (HSES) Markets — Nonye Uddoh and Jennifer J. Quinlan, Drexel University, Philadelphia, PA, USA P1-21 Congruence of Own-checking System Evaluations Performed by Food Safety Authorities — Saija Jokela, Anu Tulokas, and Janne Lundén, Dept. of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland P1-22 Security of Food in United States’ Child Nutrition Program Settings: Survey Results — Mildred Cody, Virginia O'Leary, and Charlotte Oakley, Georgia State University, Atlanta, GA, USA P1-23 To Open Date or Not to Open Date – What is Industry Doing and Why? — Aylin Sertkaya, Ayesha Berlind, Dominic J. Mancini, and Cristina R. McLaughlin, Eastern Research Group, Inc., Lexington, MA, USA P1-24 Consumer Knowledge and Use of Dates on Product Packaging: Results of a Web-based Survey — Katherine Kosa, Sheryl Cates, Shawn Karns, Sandria Godwin, and Delores Chambers, RTI International, Research Triangle Park, NC, USA P1-25 Microbial Quality of Treated and Untreated Apple Cider Produced in New Jersey Following the FDA Juice HACCP Rule — Karla M. Mendoza, William Tietjen, and Donald W. Schaffner, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA P1-26 Hazard Analysis for Foods and Environments in Korean-style Restaurants — Eun-Jeong Nam, O. Peter Snyder, Young-Jae Kang, and Yeon-Kyung Lee, Kyungpook National University, Gyeonbuk, South Korea P1-27 Field Assessment of Sanitation Management Practices in School Foodservice Operations in Seoul, Korea — Kyung Ryu, Yu-Kyoung Goh, Ji-Hyun Lee, Ki-Hwan Park, Kyung Ryu, and Dongnam Health College, Suwon, Gyeonggi-do, South Korea P1-28 Incidence of Listeria monocytogenes in Minimally Processed Fruits and Vegetables from the City of Campinas-SP, Brazil — THAÍS BELO ANACLETO DOS SANTOS , Neusely da Silva, Valéria Christina Amstalden Junqueira, and José Luiz Pereira , Food Technology Institute, Campinas, São Pãulo, Brazil P1-29 Evaluation of the Transfer of Listeria monocytogenes from Surfaces to Foods — Andres Rodriguez and Lynne A. McLandsborough, University of Massachusetts, Amherst, MA, USA P1-30 Fate of Listeria monocytogenes and Escherichia coli O157:H7 in Soudjouk-Style Fermented Semidry Sausage — Anna C. S Porto-Fett, Cheng-An Hwang, Vijay K. Juneja, Steven C. Ingham, Barbara H. Ingham, Dennis R. Buege, and John B. Luchansky, USDA-ARS-ERRC, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA P1-31 The Survivability of Listeria monocytogenes and Spoilage Microorganisms during Processing and Storage of Wara, a Southwestern Nigerian Soft Cheese — Victoria O. Adetunji, David O. Alonge, and JINRU CHEN, University of Georgia, Griffin, GA, USA P1-32 Survival of Healthy and Stressed Listeria monocytogenes on Stainless Steel after Desiccation — Lindsey a Keskinen, Keith L. Vorst, Ewen C. D. Todd, and Elliot T. Ryser, Michigan State University, East Lansing, MI, USA P1-33 Response of Listeria spp. to Pulsed-UV Light Sterilization and Starvation in Physiological Saline — N'Jere Austin and Leonard L. Williams, Alabama A&M University, Huntsville, AL, USA P1-34 Model Drain System for Biofilm Formation by Listeria monocytogenes and Resident Microorganism from a Seafood Processing Plant — Jun Cao and Lynne A. McLandsborough, University of Massachusetts, Amherst, MA, USA P1-35 Effect of Growth Temperature and Growth Phase on the Inactivation of Listeria monocytogenes in Whole Milk by High Pressure Processing — Melinda M. Hayman, Ramaswamy C. Anantheswaran, and Stephen J. Knabel, The Pennsylvania State University, University Park, PA, USA P1-36 Role of the uvrA Gene in the Growth and Survival of Listeria monocytogenes under UV Irradiation and Acid and Bile Stress — So Hyun Kim, Lisa Gorski, James Reynolds, Edith Orozco, Sarah Fielding, Yong Ho Park, and Monica K. Borucki, Seoul National University, Seoul, Korea P1-37 Effect of Sanitizer Stress Response on the Growth Kinetics of L. monocytogenes on Imitation Crabmeat and in Broth as a Function of Temperature — So Y. Eom, Sung J. Koo, and Ki S. Yoon, Kyunghee University, Seoul, Korea P1-38 Determination of Enterobacter sakazakii in Powdered Infant Formula, Reconstituted and Utensils Used in Baby’s Bottle Preparation — Rosana FRANSICO SIQUEIR dos Santos, Neusely da Silva, Valéria Crhistina Amstalden Junqueira, José Luiz Pereira, and Renato Abeilar Romeiro Gomes, Instituto Tecnologia de Alimentos, São Pãulo, Brazil P1-39 urvival of Enterobacter sakazakii in Powdered Infant Formula as Affected by Water Activity and Temperature — Joshua B. Gurtler and Larry R. Beuchat, University of Georgia, Griffin, GA, USA P1-40 Effect of Metabolic Stress on the Resistance of Enterobacter sakazakii to Chlorine Sanitizers — Diana CAROLINA Naar and F. Ann Draughon, The University of Tennessee, 2605 River Drive, Knoxville, TN 37996, USA P1-41 Biofilm Formation among Isolates of Enterobacter sakazakii — Genisis I. Dancer, Pei-Chun Chen, and Dong-Hyun Kang, Washington State University, Pullman, WA, USA P1-42 Resistance Characteristics of Enterobacter sakazakii — Genisis I. Dancer, Pei-Chun Chen, and Dong-Hyun Kang, Washington State University, Pullman, WA, USA P1-43 Desiccation Resistance of Enterobacter sakazakii — Akash Gupta, Samuel Palumbo, and Sadhana Ravishankar, National Center for Food Safety and Technology, Summit-Argo, IL, USA P1-44 Efficacy of Uv-C Light for the Inactivation of Some Microorganisms on the Surface of Fresh Pear — Marcela Schenk, Sandra Guerrero, and Stella Maris Alzamora, University of Buenos Aires, Natural and Exact Sciences School, Ciudad Universitaria, 1428 Ciudad autónoma de Buenos Aires, Buenos Aires, Argentina P1-45 Lethality of Chlorine, Chlorine Dioxide, and a Commerical Produce Sanitizer to Bacillus cereus and Pseudomonas in a Liquid Detergent, on Stainless Steel, and in Biofilm — Audrey C. Kreske, Jee-Hoon Ryu, Charles A. Pettigrew, and Larry R. Beuchat, University of Georgia, Griffin, GA, USA P1-46 Effect of Temperature and Nutrient Status on Adherence of Clinical and Environmental Listeria monocytogenes Strains to Food Grade Stainless Steel Coupons — Allana N. Loder, Martin Kalmokoff, and Lisbeth Truelstrup Hansen, Dalhousie University, Halifax, NS, Canada P1-47 Characterization of Shiga toxin-producing Escherichia coli Strains Isolated from Swine Feces — Pina M. Fratamico, Lori K. Bagi, Arvind Bhagwat, and Paula J. Fedorka-Cray, USDA-ARS-ERRC, Wyndmoor, PA, USA P1-48 Inactivation of Salmonella in Manure-based Composts with Varying C:N Ratios — Marilyn Erickson, Jean Liao, Li Ma, Xiuping Jiang, and Michael P. Doyle, University of Georgia, Griffin, GA, USA P1-49 Effects of Low-Dose Irradiation on Survival of Escherichia coli O157:H7, Salmonella, and MS2 Bacteriophage on Fresh Mint (Mentha piperita L.) — Wei-Yea Hsu, Amy Simonne, and Pongphen Jitareerat, University of Florida, Gainesville, FL, USA P1-50 Utilization of Chlorine Dioxide for Microbial Control of Minimally Processed Cheiro Verde — Silvana Srebernich, Thaís Santos, Rosana Santos, Nutrition College - Pontifícia Universidade Católica de Campinas, Campinas, São Pãulo, Brazil P1-51 Utilization of Chitosan for Microbial Control in Minimally Processed “Cheiro Verde” — Silvana Srebernich, Érica Carvalho, and Marcela Sicalhone, Nutrition College - Pontifícia Universidade Católica de Campinas, Campinas, São Pãulo, Brazil P1-52 Investigation of Using NI-P-PTFE Coating to Minimize Cleaning Time of Tomato Fouling Deposit — Norashikin Ab. Aziz, W. Liu, P. J. Fryer & Q. Zhao, University of Birmingham, Birmingham, West Midlands, UK P1-53 Attachment of Pseudomonas fluorescens AH2 to Stainless Steel Surfaces is Reduced by Conditioning with Fractions of Fish Extract — Nete Bernbom, Rikke Louise Meyer, Sailong Xu, Peter Kingshott, Vibeke Barkholt, Henrik Hauch Nielsen Flemming Besenbacher & Lone Gram, Danish Institute for Fisheries Research, Kgs. Lyngby, DK-2800, Denmark P1-54 Growth of Heated Bacillus cereus in Nutrient Broth and Food Extracts— Sidonia Martínez, Josẽ M. Lorenzo, Inmaculada Franco, and Javier Carballo, University of Vigo, Ourense, Spain P1-55 Comparison of Barosensitive and Baroresistant Strains of Lactobacillus plantarum and Lactobacillus fermentum by Investigating the Impact of Dose Response and Kinetic Parameters, Buffer Composition and Buffer pH — Joy Waite and Ahmed Yousef, The Ohio State University, Parker Food Science and Technology Bldg., Columbus, OH, USA P1-56 Intrinsic and Extrinsic Effects of Sporulation Conditions on Heat Resistance of Clostridium sporogenes PA3679 — Wei-Yi WENDY Lu, Hyun-Jung Chung, Juming Tang, and Dong-Hyun Kang, Washington State University, Washington State University, Pullman, WA, USA P1-57 Quantifying the Distribution of Sub-Lethal Injury in Thermally Heated Salmonella Population — Danilo T. Campos, Bradley P. Marks, and Elliot T. Ryser, Michigan State University, East Lansing, MI, USA P1-58 Pathogenic Enterobacteriaceae and Aerobic Bacteria Isolates from Domestic Refrigerators — Agnes Kilonzo-Nthenge, Fur-Chi Chen, and Sandria L. Godwin, Tennessee State University, Nashville, TN, USA P1-59 Factors Related to Food Worker Hand Hygiene Practices — Laura Green and Carol Selman, RTI International, CDC, Atlanta, GA, USA P1-60 Hazard Analysis for Raw Food Materials of School Foodservices through Supply Chains — Ki-Hwan Park, Ji-Hyun Lee, Shin Young Park, Sang-Do Ha and Kyung Ryu, Chung-Ang University, Kyeonggi, South Korea P1-61 Bacterial Occurrence on Tabletops and in Dishcloths used to Wipe Down Tabletops in Public Restaurants and Bars — Maria Yepiz-Gomez, Kelly R. Bright, and Charles P. Gerba, The University of Arizona, Tucson, AZ, USA P1-62 Food Workers’ Awareness of and Performance in Sanitation and Customers’ Satisfaction with Sanitation at Large Restaurants in Korea —You-Hwa Park, So-Yoon Jeon, Yoon-Hwa Kim, O. Peter Snyder, Yeon-Kyung Lee, Kyungpook National University, Daegu, South Korea P1-63 Microbiological Survey of Ready-to-Eat Prepared Foods, Preparation Utensils and Food Contact Surfaces in Retail Delicatessens — Claire Christison, Denise Lindsay and Alex von Holy, University of the Witwatersrand, Johannesburg, Gauteng, South Africa P1-64 Bacterial Counts and Scanning Electron Microscopy of Cleaning Tools and Gloves Associated with Ready-to-Eat Food Preparation Environments — Claire Christison, Denise Lindsay and Alex von Holy, University of the Witwatersrand, Johannesburg, Gauteng, South Africa P1-65 Microbiological Characterization of Water and Ice Used by Provincially Regulated Abattoirs in Ontario — A bdullahi Mahdi, Robert Hayes, Kristy Symon, Gabriel Ferdinand, Robert Vanderwoude, Pat Johnson, and Tom Baker, Ontario Ministry of Agriculture, Food and Rural Affairs, Guelph, ON, Canada P1-66 Microbiological Survey of a Fish Processing Factory in Johannesburg, South Africa — Denise Lindsay, Johan Harmse, and Alex von Holy, University of the Witwatersrand, Johannesburg, Gauteng, South Africa P1-67 Salmonella Status of Beef Cattle after Grazing on Hog Manure Treated Pasture — Joel Walkty, Joel Walkty, Kim H. Ominski, Mario Tenuta, Greg Blank and Richard A. Holley, University of Manitoba, Winnipeg, MB, Canada P1-68 Growth Inhibitory Effects of Kimchi (Korean Traditional Fermented Vegetable Products) against Foodborne Pathogens — Dong-Hwa Shin, Jian-Bin Zheng, Do-Yeong Jeong, Eun-Jeong Jeong, and Yong-Suk Kima, Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University, Chonbuk, Korea P1-69 Isolation and Survival Characteristics of Bacillus cereus in Fermented Hot Pepper-soybean Paste (Kochujang) — Dong-Hwa Shin, Yong-Sun Ahna, Yong-Suk Kimb, and Pyeong-Hwa Jeong, Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University, Chonbuk, Korea P1-70 Moulds, Yeasts and Aerobic Plate Counts in Various Herbal Teas and Coffee Substitutes — Valerie Tournas and E. J. Katsoudas, FDA-CFSAN, College Park, MD, USA P1-71 Isolation and Growth Pattern of Foodborne Pathogenic Bacteria from Seafoods and Korean Packaged Meals in South Korea — Soon Han Kim, Mi Gyeong Kim, Yeong-Min Sin, Hyun-Suk Oh, Seung-Hwan Kim, Jung Sook Cho, and Gi-Sub Rhim, Testing and Analysis Team, Gyeonbuk, Korea P1-72 Retail Ready-to-Eat Luncheon Meats Packages as a Potential Source of Foodborne Pathogens — WILLIE J. TAYLOR, F. Ann Draughon, Philipus Pangloli, Harry Richards, Stephen P. Oliver, David A. Golden, and John R. Mount, The University of Tennessee, Knoxville, TN, USA |