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P05 - Risk Asessment and Antimicrobials Poster SessionExhibit Hall P5-01 Molecular Characterization of Toxigenic Staphylococcus aureus with Ready-to-Eat Foods in Korea — Minseon Koo, Nari Lee, Su Kyung Oh, Yong Sun Cho, Dong-Bin Shin, Jeong Ok Cha, and Yeong Seon Lee, Korea Food Research Institute, Kyunggi-Do, Korea P5-02 Enterobacter sakazakii in Milk Kitchens of Maternities in São Pãulo State, Brazil — Maria-Teresa Destro, Gabriela Palcich; Cíntia Gillio; Mariza Landgraf; Bernadette D.G.M. Franco, University of São Pãulo, São Pãulo, Brazil P5-03 Monitoring and Risk Assessment of Foodborne Pathogens in Foods (in Korea) — Kisung Kwon, In-Gyun Hwang, Hyo-Sun Kwak, Mi-Gyeong Kim, Jong-Seok Park, Gun-Young Lee, Young-Ho Koh, and Ji-Yoon Lee, Korea Food and Drug Administration, Seoul, Korea P5-04 Estimation of the Burden of Gastroenteric Diseases in Miyagi Prefecture, Japan — Kunihiro Kubota, Hajime Toyofuku, Fumiko Kasuga, Emiko Iwasaki, Tomomi Nokubo, Yoshimitsu Ohtomo, Katsumi Nakase, Yoshinori Mizoguchi, Frederic J. Angulo, and Kaoru Morikawa, National Institute of Health Sciences, Tokyo, Japan P5-05 Detection of Brucella spp. in Cheese Samples, by Nested-PCR at Hidalgo State, Mexico — Juan Carlos Gallaga, Elizabeth Castelazo, Ma. De Lourdes Sánchez, Miroslava Sánchez Mendoza, and Armida Zúñiga, Public Health Laboratory of Hidalgo State, Hidalgo, Mexico P5-06 Probabilistic Risk Assessment for Viral Foodborne Disease — Amir HOSSEIN Mokhtari , Christina Moore, Lee-Ann Jaykus, North Carolina State University, Raleigh, NC, USA P5-07 Pre-harvest Control Factors Affecting Prevalence of Shiga Toxin-Producing Escherichia coli in Feedlot Cattle — Hussein S. Hussein, Laurie M. Bollinger, and Edward R. Atwill, University of Nevada-Reno, Reno, NV, USA P5-08 Tracking Salmonella Typhimurium ST1 from Contaminated Poultry Feed to a Cluster of Human Salmonellosis — Roger Cook, Rosemary Whyte, Maurice Wilson and Steve Hathaway, New Zealand Food Safety Authority, Wellington, New Zealand P5-09 Prevalence and Characterization of Bacillus cereus Isolated from Cereal Grains in Korea — Young-Bae Park, Bimal Kumar Khen, Young-Kook Kim, Jae-Ho Choi, Ki-Ja Bae, Young-Hwan Shim, and Deog-Hwan Oh, Kangwon National University, Kangwon, South Korea P5-10 Predictive Modeling on the Growth of Bacilluscereus in Various Cereal Grains — Young Park, Young-Bae Park, Bimal Kumar Khen, Young-Kook Kim, Jae-Ho Choi, Ki-Ja Bae, Young-Hwan Shim, Deog-Hwan Oh, Kangwon National University, Kangwon, South Korea P5-11 Fate of Listeria monocytogenes in Minas Frescal Cheese — Lina CASALE Aragon-Alegro, Patrícia Kary Noda, Daniela Mayumi Horota, Mariza Landgraf; Bernadette D.G.M. Franco, and Maria Teresa Destro, University of São Pãulo, São Pãulo, Brazil P5-12 Enterotoxin Production by Bacillus cereus Strains and Prevalence and Characterization of Listeria species Isolated from Ricotta Cheese — Luciana MARIA RAMIRES Esper and Arnaldo Yoshiteru Kuaye, UNICAMP-Universidade Estadual de Campinas, São Pãulo, Brazil P5-13 Enterobacter sakazakii Infection in CD-1 Neonatal Mice — Arena N. Richardson, Sonya Lambert, and Mary Alice Smith, University of Georgia, Athens, GA, USA P5-14 Association of Autoinducer-2-like Activity with Heat and Acid Resistance of Escherichia coli O157:H7 — Yohan Yoon and John N. Sofos, Colorado State, Fort Collins, CO, USA P5-15 Challenge of Cooked and Packed Rice with Clostridiumbotulinum Spores, Using Post-process and In-process Methods — Yukifumi Konagaya, Hiroshi Urakami, Jun Hoshino, Atsushi Kobayashi, Akihiko Sasagawa, Akira Yamazaki and Nobumasa Tanaka, Niigata University of Pharmacy and Applied Life Science, Niigata, Japan P5-16 Development and Validation of a Tertiary Model for Predicting Growth Kinetics of Listeria monocytogenes Scott A — Khaled A. Abou-Zeid, Kisun S. Yoon, Tom P. Oscar, Jurgen G. Schwarz, Khaled Nassar, Fawzy M. Hashem, and Richard C. Whiting, University of Maryland Eastern Shore, Princess Anne, MD, USA P5-17 A Dynamic Approach to Predicting Bacterial Inactivation during High Hydrostatic Pressure Treatment — Shigenobu Koseki and Kazutaka Yamamoto, National Food Research Institute, Tsukuba, Ibaraki, Japan P5-18 A Novel Mathematical Modeling Approach to Determine Inactivation of Listeria monocytogenes F4244 and Escherichia coli O157:H7 C7927 Exposed to Gaseous Chlorine Dioxide — Travis Selby, Carlos Corvalan, Nirupama Vaidya, Yingchang Han, Zhengjun Xue, and Richard Linton, Purdue University, West Lafayette, IN, USA P5-19 Comparison of Primary Predictive Models to Study the Growth Variability of Listeria monocytogenes Ribotypes at Low Temperature — Amit Pal, Francisco Diez, abd Theodore P. Labuza, University of Minnesota, Saint Paul, MN, USA P5-20 Transfer Coefficients and Predictive Models for Listeria monocytogenes Transfer during Slicing of Deli Meats — Keith L. Vorst, Gary J. Burgess, Ewen C.D. Todd, and Elliot T. Ryser, California Polytechnic State University, Industrial Technology Bldg. 3, San Luis Obispo, CA, USA P5-21 Modeling Hand Hygiene: The Influence of Biological and Psychological Factors on Illness Rate — Donald W. Schaffner, David R. Macinga, and James W. Arbogast, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA P5-22 Molecular Typing of Staphylococcus aureus Isolated from Food Handlers of Food Processing Plants — Maria Consuelo Vanegas, Aida Juliana Martínez, and Mayra Medrano, Universidad de los Andes, Bogotá, Colombia P5-23 An In-home Investigation of the Conditions under Which Refrigerated Foods are Stored — Sandria L. Godwin, Fur-chi Chen, Richard Coppings, Cindy Thompson, Lou Pearson, Delores Chambers, and Edgar Chambers IV, Tennessee State University, Nashville, TN, USA P5-24 Temperature Control of Meat during Transport and Retail Display — Rosemary Whyte, Nicola King, and Peter van der Logt, NZFSA, Institute of Environmental Science and Research, Christchurch, New Zealand P5-25 Effect of Nisin-EDTA on Kinetics of Growth and Inhibition of Listeria monocytogenes and Mesophilic Aerobic Bacteria in Apple Cider — Dike O. Ukuku and Lihan Huang, USDA-ARS-ERRC, Wyndmoor, PA, USA P5-26 The Survival of Listeria spp. on Poultry Skin in the Presence of Lactic Acid Bacteria — Krishaun N. Caldwell and Leonard L. Williams, Alabama A&M University, Normal, AL, USA P5-27 Efficacy of Lactic Acid Alone or Combined with Sodium Lauryl or Combined with Sodium Lauryl Sulfate for Control of Listeria monocytogenese in Vacuum-packaged Franfurters Made with or without Sodium Lactate — OLEKSANDR BYELASHOV, Aubreay Mendonca, and Joseph Sebranek, Colorado State University, Fort Collins, CO, USA P5-28 Effect of Antimicrobials, Point of Inoculation and Home Storage Conditions on Listeria monocytogenes Growth on Commercial Uncured Turkey Breast — Alexandra Lianou, Ifigenia Geornaras, Patricia A. Kendall, Keith E. Belk, John A. Scanga, Gary C. Smith, and John N. Sofos, Colorado State University, Fort Collins, CO, USA P5-29 Antimicrobial Activity of Lauric Arginate and Benzoic Acid against Listeria monocytogenes and Escherichia coli O157:H7 — Sylvia Gaysinsky, P. Michael Davidson, and Jochen Weiss, University of Massachusetts, Amherst, MA, USA P5-30 Formation of Mixed Micelles Improves Antimicrobial Activity of Lauric Arginate against Listeria monocytogenes and Escherichia coli O157:H7 at Elevated pH — Jochen Weiss, David Rosales, and S. Gaysinsky, University of Massachusetts, Amherst, MA, USA P5-31 Antimicrobial Efficacy of Cranberry or Grape Seed Extract Alone or Combined with Sodium Lauryl Sulfate against Listeria monocytogenes in Vacuum- packaged Frankfurters at 4ºC — Natalia Weinsetel, Natalia Weinsetel and Aubrey Mendonca, Iowa State University, Ames, IA, USA P5-32 Antimicrobial Effectiveness of Sodium Phytate against Listeria monocytogenes in Laboratory Media — Makuba Lihono, Makuba A. Lihono and Aubrey F. Mendonca, University of Arkansas at Pine Bluff, Pine Bluff, AR, USA P5-33 The Antilisterial Effects of Decanol in Ready-to-Eat Meat Products, Bologna and Country Ham — Hesham A. Elgaali, Melissa C. Newman, and Thomas R. Hamilton-Kemp, University of Kentucky, Lexington, KY, USA P5-34 Bactericidal Activity of Methanobactin Combined with Various Surfactants against Listeria monocytogenes Scott A — Clinton Johnson, Aubrey Mendonca, and Alan DiSpirito, Iowa State University, Ames, IA, USA P5-35 Combined Effectiveness of Lactic Acid and Sodium Lauryl Sulfate in Destroying Salmonella Enteritidis, Escherichia coli O157:H7 and Listeria monocytogenes on Raw Whole Almonds — Aubrey Mendonca, Oleksandr Byelashov, Lawrence Goodridge, and John Lopes, Iowa State University, Ames, IA, USA P5-36 Reduction of Bacillus cereus in Cooked Rice Treated with Sanitizers and Disinfectants — Min Jeong Lee, Yong-Soo Kim, Dong-Ho Bae, and Sang-Do Ha, Chung-Ang University, Gyunggi-Do, South Korea P5-37 Effects and Interactions of pH and Water Activity (a w) on the Thermal Resistance of Listeria monocytogenes F4258: Examining the Impact of Acid Adaptation — Sharon G. Edelson-Mammel, Richard C. Whiting, Sam W. Joseph, and Robert L. Buchanan, HHS/FDA/CFSAN/OPDF/DDES, College Park, MD, USA P5-38 Fate of Bacillus anthracis (Sterne) in Pasteurized Whole Liquid Egg Stored at Different Temperatures and Cooked Using a Commercial Grill — Anna Porto-Fett, José R. Brito, Peggy Tomasula, and John B. Luchansky, USDA-ARS, Wyndmoor, PA, USA P5-39 The Thermal Resistance of Yersinia pseudotuberculosis in Apple and Orange Juice and Its Relationship to pH — Robert Gerdes, Arlette Shazer, Susanne Keller, and John Larkin, National Center for Food Safety and Technology, Summit-Argo, IL, USA P5-40 Effects and Interactions of Temperature, Sodium Lactate, Sodium Diacetate and Pediocin on the Starved Cells of Listeria monocytogenes — Praveena Munukuru, Vijay K. Juneja, and Sadhana Ravishankar, National Center for Food Safety and Technology, Chicago, IL, USA P5-41 Efficacy of Ultraviolet Light and Citric Acid to Reduce Listeria monocytogenes in Chill Brine — Priti Parikh, Robert Williams, Joseph Eifert, and Joseph Marcy, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA P5-42 Effect of Modified Atmosphere Packaging on Irradiated Ground Beef — John Novak and James Yuan, American Air Liquide, Countryside, IL, USA P5-43 Differentiation of Escherichia coli O157:H7 Processing-resistant Isogenic Mutants Recovered From High-pressure Processed Apple Juice by Fourier-transform Infrared Spectroscopy — Aaron S. Malone, Luis A. Rodriguez-Romo, Nathan A. Baldauf, Luis E. Rodriguez-Saona, and A.E. Yousef, The Ohio State University, Columbus, OH, USA P5-44 Inactivation of Barotolerant Listeria monocytogenes in Fat Emulsions by Tert-Butylhydroquinone and High-pressure Processing — Yoon-Kyung Chung, Mustafa Vurma, Evan Turek, Ahmed E. Yousef, The Ohio State University, Columbus, OH, USA P5-45 Use of Bromine Chemistry during Poultry Immersion Chilling (Post-chill Tank, Supplemental Chiller, and Combination of the Two) — James L. McNaughton and Michael S. Roberts, Solution BioSciences, Inc., Salisbury, MD, USA P5-46 Inactivation of Coccidian Parasites by Water Purification Chemicals and Treatment Device for Campers and Hikers — Marilyn B. Lee and Eng-Hong Lee, Ryerson University, Toronto, ON, Canada P5-47 Reduction of Foodborne Bacterial Pathogens by Silver/Zinc Antimicrobial Coatings on Stainless Steel — Kelly R. Bright and Charles P. Gerba, The University of Arizona, Tucson, AZ, USA P5-48 Bacteriocidal Effects of CaO (Scallop-Shell Powder) on Foodborne Pathogenic Bacteria — Ji-Hye Yeon and Sang-Do Ha, Chung-Ang University, Gyunggi-Do, South Korea P5-49 Antimicrobial Effects of Concrete Coated with Polyurethane Containing Different Concentration of Copper Oxide against Listeria monocytogenes at Different Temperatures — Aisha Abushelaibi and Marlene Janes, United ArabEmirates University, Al Ain, United Arab Emirates P5-50 Survival of Stationary Phase and Acid-adapted Escherichia coli O157:H7 in Single Strength Lemon and Lime Juice — Elena Enache, Yuhuan Chen, and Philip Elliott, Food Products Association, Washington, D.C., USA P5-51 Antimicrobial Effects of Dehydrated Powder and Essential Oil of Clove and Cinnamon against Salmonella Enteritidis in Eggnog — Nagar Brar and Sadhana Ravishankar, National Center for Food Safety and Technology, Summit-Argo, IL, USA P5-52 Effect of Sodium Lactate and Mixed Essential Oils of Spices on Survival of Freeze-injured Salmonella Rissen during Fermentation of nham, a Thai-fermented Pork Sausage — Kanyarat Chooprang and Suree Nanasombat, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand P5-53 Thymol, Carvacrol and Potassium Sorbate Combinations as Antimicrobial Agents — Aurelio López-Malo, Rebeca García-García, Stella M. Alzamora, Enrique Palou, and Aurelio López-Malo, Universidad de las Américas, Cholula, Puebla, México P5-54 Cinnamon, Orange and Grapefruit Essential Oil Vapors as Antimycotic Agents in Bread — Jaime Barreto, Fernanda San Martĩn, Enrique Palou, and Aurelio Lopez-Malo, Universidad de las Américas, Cholula, Puebla, Mexico P5-55 Evaluation of the Listericidal Effect of Oregano Essential Oil and Nisin in Fresh Pork Sausages — Monika F. Kruger, Janine P.L. Silva, Kátia G.C. Lima, Paulo S. Costa Sobrinho, Maria T. Destro, Mariza Landgraf, Bernadette D.G.M. Franco, University of São Pãulo, São Pãulo, Brazil P5-56 Antimicrobial Properties of Phenolic Compounds from Sorghum — Norah Khadambi, Geybi Duodu and Elna Buys, University of Pretoria, Pretoria, Gauteng, South Africa P5-57 Application of Allyl Isothiocyanate to Control Escherichia coli O157:H7 in Dry Fermented Sausages — Pedro A. Chacon and Richard A. Holley, University of Manitoba, Winnipeg, MB, Canada P5-58 The Efficacy of Absolute Fx, a Natural Peptide-Based Antimicrobial with Broad-spectrum Antimicrobial Against Listeria Monocytogenes, Salmonella, and Escherichia coli — Enue Sicairos, Kelly Bright, and Charles Gerba, The University of Arizona, Tucson, AZ, USA P5-59 Enhancing Antimicrobial Activity of Lysozyme against Listeria monocytogenes Using Immuno-nanoparticles — Hua Yang, Adrienne Wimbrow, and Xiuping Jiang, Clemson University, Clemson, SC, USA P5-60 IgY as a Natural Food Preservative for Meat Safety — Hisham Karami, Won I. Cho, Min S. Song, Hoon H. Sunwoo, and Jeong S. Sim, University of Alberta, Edmonton, AB, Canada P5-61 Comparison of Lactate-Diacetate and a Biopreservative for Control of Listeria monocytogenes on Vacuum-packaged Wieners — Denise R. Rivard, Michael E. Stiles, David C. Smith and Lynn M. McMullen, CanBiocin Inc., Edmonton, AB, Canada P5-62 Carnobacterium maltaromaticum CB1 Preserves Sensory Quality of Raw Sausage and Prevents Growth of Inoculated Listeria monocytogenes — Denise Rivard, Michael E. Stiles, David C. Smith, Lorraine G. Tam, and Lynn M. McMullen, CanBiocin Inc., Edmonton, AB, Canada P5-63 Isolation of Bacillus subtilis from Meju (Fermented Soybean Cake) and Its Effect on the Growth and Aflatoxin Production of Aspergillus parasicitus — Jong-Gyu Kim, Dept. of Public Health, Keimyung University, Daegu, Gyeonbuk, Korea P5-64 Antifungal Agents from Lactic Acid Bacteria — Andreia Bianchini and Lloyd B. Bullerman, University of Nebraska-Lincoln, Lincoln, NE, USA P5-65 Chitosan Protects Cooked Ground Beef and Turkey against Clostridium perfringens Spores during Chilling — Vijay Juneja, Harshvardhan Thippareddi, and Mendel Friedman, USDA-ARS-ERRC, Wyndmoor, PA, USA P5-66 Complex Coacervation May Reduce Antimicrobial Activity of Chitosan — Christina Scheidig and Jochen Weiss, University of Massachusetts, Amherst, MA, USA P5-67 Activity of Bovine Lactoferrin against Escherichia coli O157:H7 Strains and Meat Starter Cultures in Broth and During Dry Sausage Manufacture following Its Microencapsulation — Anas Al-Nabulsi and Richard A. Holley, University of Manitoba, Winnipeg, MB, Canada P5-68 Susceptibility of CDC Reactor Grown Listeria monocytogenes and Escherichia coli O157:H7 Biofilms to Eugenol and Carvacrol Encapsulated in Surfactant Micelles — Darío Pérez-Conesa, Lynne A. McLandsborough, and Jochen Weiss, University of Massachusetts, Amherst, MA, USA P5-69 Effect of Antimicrobials Eugenol and Carvacrol Encapsulated in Surfactant Micelles on Listeria monocytogenes and Escherichia coli O157:H7 Colony Biofilm Growth — DarIo Perez-Conesa, Lynne A. McLandsborough, and Jochen Weiss, University of Massachusetts, Amherst, MA, USA P5-70 Efficacy of Acidified Sodium Chlorite against Pseudomonas aeruginosa and Burkholderia cepacia Attached to Conveyor Belt Surfaces — Susan McCarthy and Farukh Khambaty, FDA-Gulf Coast Seafood Laboratory, Dauphin Island, AL, USA P5-71 Inactivation and Removal of Bacillus anthracis Spores by Commercial Disinfectants — Kwang Young Song, Kunho Seo, Scott Lee, and Robert E. Brackett, JIFSAN, University of Maryland, College Park, MD, USA P5-72 Partial Purification and Characterization of the Non-peroxide Antibacterial Agent from Manuka Honey — Melissa Mundo, John Churey, and Randy Worobo, Cornell University, Geneva, NY, USA P5-73 Cloning the Genes Encoding an Antibacterial Peptide Lactoferricin B and Construction of Its Recombinant Vector and Fusion Expression System — Jianzhang Lu, Chunxiao Wang, Chengchu Liu, and Jingjing Liu, Shanghai Fisheries University, Shanghai, China P5-74 Preparation of Endotoxin-free Bacteriophages for Use as Food Grade Antimicrobials — Jennifer Chase and Lawrence Goodridge, University of Wyoming, Laramie, WY, USA P5-75 Suggested Neutralization Guidelines for Validation of Growth Inhibitor Effectiveness in Challenge Testing of Foods — Teresa C. Podtburg, Sally Foong-Cunninham, and Peter W. Bodnaruk, Ecolab, Inc., Eagan, MN, USA |