P02 - Dairy, Meat, and Poultry Poster Session

P2-01 Evaluation of the Detection of Microbial Contamination in UHT Dairy Beverages Comparing the Standard 7 Day Plating Method to a Rapid Method Utilizing the BacT/ALERT ® Microbial Detection System — Patricia L. Rule, bioMérieux, Durham, NC, USA

P2-02 Detection and Characterization of Listeria monocytogenes in São Jorge Cheesemaking Milk, Whey, Curd and Cheese Via Phenotypic and Genotypic Methods — Jose MARCELINO Kongo and F. Xavier Malcata, Departamento de Biologia - Universidade dos Açores, Rua da Mãe de Deus, 13-A, Ponta Delgada, Açores, Portugal

P2-03 Mycobacterium avium subsp. Paratuberculosis Prevalence Studies in Bulk Tank Raw Milk and Slaughtered Healthy Dairy Cows in Switzerland Using an F57 Sequence-based Real-time PCR Assay — Taurai Tasara, Corinne Bosshard, and Roger Stephan, University of Zurich, Winterthurerstrasse, Zurich, Switzerland

P2-04 Combinations of Pasteurization Treatments and Hydrogen Peroxide to Inactivate Bacterial Spores in Milk and Dairy Products — Lindsey M. McDonnell, Kathleen A. Glass, Rob Rassel, and Eric A. Johnson, University of Wisconsin-Madison, Food Research Institute, Madison, WI, USA

P2-05 Determination of Classical and Newly Defined Staphylococcal Enterotoxin Genes from Bovine Raw Milk in Korea — Sun Young Hwang, Young Kyung Park, Nam Hoon Kwon, So Hyun Kim, Wonki Bae, Hye Cheong Koo, Woo Kyung Jung, Jun Man Kim, Yong Ho Park, Dept. of Microbiology and KRF Zoonotic Disease Institute, College of Veterinary Medicine and School of Agricultural Biotechnology, Seoul National University, Seoul, Korea

P2-06 Effects of Cool Water Washing of Shell Eggs on Pathogen Detection — Deana R. Jones , Michael T. Musgrove, A. Brooke Caudill, and Patricia A. Curtis, USDA-ARS, Athens, GA, USA

P2-07 Effect of the Lactoperoxidase System on Listeria monocytogenes in Goat Milk and Goat Milk Cottage Cheese — Onneile Mariba and Elna Buys, University of Pretoria, Pretoria, Gauteng, South Africa

P2-08 Prevalence and Types of Listeria monocytogenes in Queso Fresco Cheese Processed in Sonora, Mexico — Martha Diaz-Cinco, Claudia Iniguez-Palomares, Evelia Acedo-Felix, Humberto Gonzalez-Rios, Jeffrey E. Call, and John B. Luchansky, USDA-ARS, Wyndmoor, PA, USA

P2-09 Introduction of Lemon Juice into the Production of Wara, A West African Soft Cheese — Victoria O. Adetunji, David O. Alonge, Rakesh K. Singh, and JINRU CHEN, University of Georgia, Griffin, GA, USA

P2-10 Prevalence and Antibiotic Resistance of Salmonella Isolates Recovered from Finishing Swine Herds and Slaughter Facilities in Southern Brazil — Jalusa D. Kich, Arlei Coldebella, Nelson Morés, Pina M. Fratamico, Jeffrey E. Call, John B. Luchansky, and Paula Fedorka-Cray, USDA-ARS-ERRC, Wyndmoor, PA, USA

P2-11 Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Fresh Pre-rigor Pork Sausage to Improve Shelf Life — Angela LauRy and Joseph Sebranek, Iowa State University, Ames, IA, USA

P2-12 Validation of Heat Acid Coagulated Fresh Hispanic Cheese Manufacture Process to Achieve a 5-Log Reduction of Listeria monocytogenes and Escherichia coli O157:H7 — Marc Druart , Dennis J. D'Amico, and Catherine W. Donnelly, University of Vermont, Burlington, VT, USA

P2 -13 The 60-day Aging Requirement Does Not Ensure Safety of Bloomy Rind Cheese Manufactured from Raw or Pasteurized Milk When L. monocytogenes are Introduced as Post-processing Contaminants — Dennis J. D'Amico , Marc Druart, and Catherine W. Donnelly, University of Vermont, Burlington, VT, USA

P2-14 Effect of Cooling Rate on Pathogen Survival in Yogurt— Kathleen A. Glass, Lindsey M. McDonnell, Rob Rassell, Kristine Zierke, University of Wisconsin-Madison, Madison, WI, USA

P2-15 An Examination of the Relationships between Foodborne Pathogens and Implicated Food Vehicles — Elizabeth Hillyer, Judy Greig, University of Guelph, Guelph, ON, Canada

P2-16 Ecology and Transmission of Bacillus and Related Sporeformers Present in Dairy Production Systems — Jason Huck, Rob Ralyea, Kathryn Boor, Cornell University, Ithaca, NY, USA

P2-17 Diversity of Bacterial Communities Associated with Cold-water Dispenser Systems — Hugh Griffiths, Louise Fielding, Neil Burton, and Adrian Peters, University of Wales Institute Cardiff, Cardiff, Wales, UK

P2-18 Antimicrobial Resistance of Staphylococcus aureus, Streptococcus spp. \ And Enterococcus spp. Isolated from Bovine Milk in Korea — Young Kyung Park , Sun Young Hwang, So Hyun Kim, Woo Kyung Jung, Won Ki Bae, Hye Cheong Koo, Jun Man Kim, Nam Hoon Kwon, Yong Ho Park, Seoul National University, Seoul, Korea

P2-19 Metabolic Activity of Probiotic Bacteria in Whey Cheese Matrices: Extension of Shelf Life — Francisco Malcata, Ana R. Madureira, Ana E. Pintado, Ana M. Gomes, Ana C. Freitas, and Manuela E. Pintado, Escola Superior de Biotecnologia, Porto, Portugal

P2-20 Evolution of Qualitative and Quantitative Profile of Yeasts in (Organic) Ewe’s Raw Milk Cheese, According to Feeding Regime and throughout Ripening — Francisco Malcata, Maria C. García, Vanessa Ralha, and Manuela Pintado, Escola Superior de Biotecnologia, Porto, Portugal

P2-21 Monitoring of Different Microbiological Parameters in Semi-hard Raw Milk Cheese Produced by Bio-farms in Switzerland — Claudio Zweifel, Martina Rusch, Sabrina Corti, and Roger Stephan, Institute for Food Safety and Hygiene, Vetsuisse Faculty University of Zurich, Winterthurerstrasse 272, Zurich, 8057, Switzerland

P2-22 Microbiological Contamination of Pig Carcasses at Different Stages of Slaughter in Two EU-approved Abattoirs— Corsin Spescha, Roger Stephan, and CLAUDIO ZWEIFEL, Institute for Food Safety and Hygiene, Vetsuisse Faculty University of Zurich, Zurich, Switzerland

P2-23 Implementation of Quality Management Systems among Mexican Sausage-Making Industries — EMA MALDONADO-SIMAN, Pedro Arturo Martínez-Hernández, Fernando Copado-Bueno, and Ángel Juárez Zarate, Universidad Autonoma Chapingo, Texcoco, Mexico

P2-24 Migration of Salmonella spp. into Whole-muscle Pork Roasts during Marination — Adriana Velasquez, Alicia Orta-Ramirez, Alden M. Booren, Bradley P. Marks, and Elliot T. Ryser, Michigan State University, East Lansing, MI, USA

P2-25 Effect of Beef Physical Structure on Salmonella Thermal Inactivation — Maria MogollÓn, Bradley P. Marks, Alicia Orta-Ramirez, Alden M. Booren, and Elliot T. Ryser, Michigan State University, East Lansing, MI, USA

P2-26 Efficacy of Potassium Sorbate Formulated Antimicrobial Product against Salmonella spp. and the Extending Shelf Life on Poultry Carcasses — Coral-Martínez Miguel, Gamboa-Gómez Amalia, M. de los Ángeles Olea-Rodríguez, M. Refugio Torres-Vitela, Gerardo Guzmán -Gómez , Alvaro García-Ayala , JULIA A. PÉREZ MONTAÑO, Universidad de Guadalajara , Guadalajara, Jalisco, México

P2-27 Dissemination of Salmonella Enteritidis in a Commercial Chicken Production Chain: Phenotypic and Genotypic Characterization — Cristiano Andrigheto, Vinicius B. Ribeiro, Elsa M. Mamizuka, Mariza Landgraf, Bernadette D.G.M. Franco, and Maria-Teresa Destro, University of São Pãulo, São Pãulo, Brazil

P2-28 Development of a Mathematical Model to Describe the Growth of Salmonella spp. in Raw Poultry Stored under Aerobic Conditions — Silvia Dominguez and Donald W. Schaffner, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA

P2-29 Reduction of Listeria monocytogenes and Salmonella on Chicken Skin by Pseudomonas Biosurfactants — Jessica A. Bentley and GARY A. DYKES, Food Science Australia, Brisbane, Queensland, Australia

P2-30 Microbiological Quality of Beef and Pork Carcasses Processed by Four Small and Very Small Meat Processing Plants in Georgia — Suvang Trivedi, A. Estes Reynolds, and Jinru Chen, University of Georgia, Griffin, GA, USA

P2-31 Microbial Populations and Pathogen Incidence of Poultry Carcasses, Carcass Parts, Necks, and Giblets following Processing — Marissa Lopes, R. O’Connor, J.D. Stopforth, B. Kottapalli, R. Suhalim, and M. Samadpour, IEH Laboratories & Consulting Group, Seattle, WA, USA

P2-32 Detection of Campylobacter spp. from Broiler Chicken Related Samples Using BAX ® and Conventional ISO Culture — Lisa K. Williams, Alisdair McMeechan, Frieda Jorgensen, Tamsin Baalham, and Laura Ward, Health Protection Agency, University of Bristol, Langford, Bristol, UK

P2-33 Thermal Inactivation of Newcastle Disease Virus (Ulster Strain) in Chicken Meat: Determination of Dt and Z Values — Colleen Thomas and David E. Swayne, USDA-Southeast Poultry Research Laboratory, Athens, GA, USA

P2-34 Inactivation of Avian Influenza Virus (AIV) in Disinfectants and in Egg Products (Mayonnaise) — Nobuhiro SASHIHARA, Mineo Hasegawa, Hiroshi Ito, and Toshihiro Ito, Q.P.Corporation, Fuchu, Tokyo, Japan

P2-35 Food Safety Practices and Technologies Used by United States Poultry Slaughter Plants: Results of a National Mail Survey — Sheryl Cates, Shawn Karns, Catherine Viator, Mary Muth, Ronald Meekhof, RTI International, Research Triangle Park, NC, USA

P2-36 Distribution of Salmonella Enteritidis within Shell Eggs, Inoculated from Different Sides and Incubated with or without Rotation — Nagar Brar, Sadhana Ravishankar, Gregory J. Fleischman, National Center for Food Safety and Technology, Summit-Argo, IL, USA

P2-37 A Retail Survey of Brazilian Milk and Minas Frescal Cheese and the Corresponding Dairy Plant Producing These Products to Determine the Prevalence and Sources of Listeria monocytogenes and to Implement Corrective Measures — Jose R. F. Brito, E. M. P. Santos, E. F. Arcuri, C. C. Lange, M. A. V. P. Brito, G. N. Souza, and J. B. Luchansky, USDA-ARS-ERRC & Embrapa-Labex, Wyndmoor, PA, USA

P2-38 Characterization of Enterobacter spp. Isolated from Shell Eggs Using Pulsed-field Gel Electrophoresis — Jose R. Brito, Stefanie Evans Gilbreth, Michael T. Musgrove, Jeffrey E. Call, and John B. Luchansky, USDA-ARS-ERRC & Embrapa-Labex, Wyndmoor, PA, USA

P2-39 Identification of Yeasts Isolated from Commercial Shell Eggs Stored at Refrigerated Temperatures — Michael T. Musgrove, Deana R. Jones, Arthur Hinton, Jr., Kimberly D. Ingram, and Julie K. Northcutt, USDA-ARS, Egg Safety and Quality Research Unit, Athens, GA, USA

P2-40 Thermal Inactivation and Injury of Freeze-Stressed Campylobacter jejuni in Ground Chicken — Saumya Bhaduri, USDA-ARS-ERRC, Wyndmoor, PA, USA

P2-41 Development and Validation of an Isothermal-based Pathogen Growth Prediction Tool for Evaluating Non-Isothermal Processing of Raw Pork — Greg M. Burnham, Melody A. Fanslau, Donald W. Schaffner, Barbara H. Ingham, Dennis R. Buege, and Steven C. Ingham, University of Wisconsin - Madison, Madison, WI, USA

P2-42 Survival of Campylobacter jejuni on Vacuum-packed Beef and Pork at Refrigerated Temperatures — Balamurugan Sampathkumar, LYNDA BAKER, and Frances M. Nattress, Agriculture and Agri-Food Canada, Lacombe, AB, Canada

P2-43 Enzyme-linked Immunosorbent Assay (ELISA) for Detection of Poultry Content in Heat-processed Meat — Kamil Gajewski, Qinchun Rao, and Yun-Hwa Hsieh, Florida State University, Tallahassee, FL, USA

P2-44 Food Safety Practices and Technologies Used by United States’ Meat Slaughter Plants: Results of a National Mail Survey — Sheryl Cates, Shawn Karns, Catherine Viator, Mary Muth, and Ronald Meekhof, RTI International, Research Triangle Park, NC 27709, USA

P2-45 Further Characterization of E. coli O157:H7 Strains from Ground Beef Isolated by the Food Safety and Inspection Service — Robert Phillips, Marcus Head, and Douglas Abbott, USDA-FSIS, Athens, GA USA

P2-46 Effect of Individual and Multiple-Sequential Interventions on Microbial Populations during Processing of Poultry Carcasses and Parts — Jarret D. Stopforth, R. O’Connor, M. Lopes, B. Kottapalli, R. Suhalim, and M. Samadpour, IEH Laboratories & Consulting Group, Seattle, WA, USA

P2-47 Baseline Incidence of Escherichia coli O157:H7, Enterohemorrhagic E. coli (EHEC), and Salmonella in/on Beef Carcasses, Trim, Ground Beef, and Variety Meats — Jarret Stopforth, R. Suhalim, C. Smith, B. Kottapalli, M. Lopes, and M. Samadpour, IEH Laboratories & Consulting Group, Seattle, WA, USA

P2-48 Effect of Individual Interventions on Beef Carcasses, Hearts, and Heads during Beef Processing — Jarret Stopforth, B. Kottapalli, M. Lopes, and M. Samadpour, IEH Laboratories & Consulting Group, Seattle, WA, USA

P2-49 Identification of Microflora Associated with “Blown-Pack” Spoilage of Ground Beef Chubs during Refrigerated Storage — Bala Kottapalli, D. Gadomski, J.D. Stopforth, C. Smith, G. Ma, A. Scotti, and M. Samadpour, IEH Laboratories & Consulting Group, Seattle, WA, USA

P2-50 Pathogen Reduction in Smokehouse Versus Dehydrator-prepared Beef Jerky — Worawut Rakiti, Mark A. Harrison, Ruth A. Morrow, Rakesh K. Singh, Judy A. Harrison, and Nepal Singh, University of Georgia, Athens, GA, USA

P2-51 Biogenic Amine Content Related to Physico-chemical Parameters and Microbial Counts in Spanish Traditional Sausages — José M. Lorenzo, SIDONIA MARTÍNEZ, Iinmaculada Franco and Javier Carballo, University of Vigo, Ourense, Spain

P2-52 Validation of Escherichia coli O157:H7 in Direct Acidified Venison Summer Sausage — Michelle N. Roberts and Kelly J.K. Getty, Kansas State University, Dept. of Animal Sciences & Industry, Food Science Institute, Manhattan, KS, USA

P2-53 Effectiveness of Bacteriophage in Reducing Escherichia coli O157:H7 on Beef Steaks and in Ground Beef Slurries — Manan Sharma, Jitu Patel, Alexander Sulakvelidze, and Cheryl Mudd, Food Technology and Safety Laboratory, ANRI, USDA-ARS, FTSL, Beltsville, MD, USA

P2-54 Evaluation of the Incubation Temperature, Time and Compositing on the Detection of E. coli O157:H7 in Raw Ground Beef Using the VIP Immunoprecipitate Assay as a Screening Method — Patti Wilson, Tara Landry, and Krista Graham, Canadian Food Inspection Agency, Microbiology Laboratory, Dartmouth, NS, Canada

P2-55 Detection of Bovine Central Nervous System Tissue in Retail Meat Products by Real-Time RT-PCR — E va Rencov and Pavel Krcmar, Veterinary Research Institute, Czech Republic

P2-56 Evaluation of Acid and Thermal Resistance Properties of Fluorescent-marked Nonpathogenic Escherichia coli Strains for Use as Surrogates for Enteric Pathogens — Elisa Cabrera-Diaz, Tiffany M. Musquiz, Lisa M. Lucia, James S. Dickson and Gary R. Acuff, Texas A&M University, College Station, TX, USA

P2-57 Use of Fluorescent Surrogate Organisms for Enteric Pathogens in Validation of Carcass Decontamination Treatments — Tiffany M. Musquiz, Lisa M. Lucia, Elisa Cabrera-Diaz, Alejandro Castillo, James S. Dickson, and Gary R. Acuff, Texas A&M University, College Station, TX, USA

P2-58 Listeria innocua as a Surrogate for Listeria monocytogenes for Aerosol Studies — Guodong Zhang, Li Ma, Omar A. Oyarzabal, and Michael P. Doyle, University of Georgia, Center for Food Safety, Griffin, GA, USA

P2-59 Host Range of Listeria-specific Bacteriophage from the Environment of Turkey Processing Plants in the United States — Jae-Won Kim and Sophia Kathariou, North Carolina State University, Raleigh, NC, USA

P2-60 Molecular Epidemiology of Listeria monocytogenes Isolated from Brazilian Poultry Abattoirs — Eb Chiarini, Maria T. Destro, Jeffery M. Farber, and Franco Pagotto, University of São Pãulo, São Pãulo, Brazil

P2-61 Comparative Growth of Listeria monocytogenes on Ham Slices and in Ham Juice — Montserrat H. Iturriaga and Mark L. Tamplin, Microbial Food Safety Research Unit, USDA-ARS, Wyndmoor, PA, USA

P2-62 Control by Competitive Bacteria of Listeria monocytogenes in Biofilms and Listeria sp. in Floor Drains in a Ready-to-Eat Poultry Processing Plant — Tong Zhao, Teresa C. Podtburg, Ping Zhao, David A. Baker, Bruce Cords, and Michael P. Doyle, University of Georgia, Griffin, GA, USA

P2-63 Multiple Antibiotic Resistances of Escherichia coli Isolated from Commercial Broiler Chicken Farms — Pascal Delaquis, Susan Bach, Peter Toivonen and Frank Kappel, Agriculture and Agri-Food Canada, Summerland, BC, Canada

P2-64 Antibiotic Resistance of Enterococcus spp. Isolated from Broiler Chicken Farms Using Antimicrobial Agents as Growth Promoters — Moussa Sory Diarra, Heidi Rempel, James Takizawa, Jane Pritchard, Pascal Delaquis, Susan Bach, Ed Topp, Agriculture and Agri-Food Canada, Summerland, BC, Canada

P2-65 Comparison of Retail Raw Chicken Carcasses Bought from Two Different Grocery Stores for Total Campylobacter and Total Ciprofloxacin-resistant Campylobacter Loads in 2005 — Ramakrishna Nannapaneni, Keith C. Wiggins, Robert Story, Josh Saldivar and Michael G. Johnson, University of Arkansas, Dept. of Food Science, Fayetteville, AR, USA

P2-66 Contamination of the Surface of Beef Carcasses with Mycobacterium avium subsp. Paratuberculosis — Jon Meadus, W. J. Meadus, P. Duff, M. Badoni, and C.O. Gill, AAFC-Lacombe, Lacombe, AB, Canada

P2-67 Culture of Mycobacterium avium subsp. Paratuberculosis from Edible Tissues of Johne's Infected Cattle — Dorn L. Clark JR., Jeff J. Koziczkowski, and Jay L. E. Ellingson, Marshfield Clinic Laboratories - Food Safety Services, Marshfield, WI, USA

P2-68 The Use of a Novel Sample Preparation and PCR/ECD-based Assay for the Detection of Mycobacterium avium Subspecies Paratuberculosis — Lauren Saeed, Alisha Upwall, Mike Pyne, Michael Mathews, Patrick Williams, AnzenBio, Salt Lake City, CA, USA

P2-69 The Effects of PH-Enhancement on Consumer Ratings of Various Meat Products — Mike Hesse, Andrew Everts, Duane Wulf, Robert Maddock, SDSU, BPI Technology Inc., Dakota Dunes, SD, USA