T01 Applied Laboratory Methods and Meat and Poultry Technical Session

Glen 206
Convenors: Tubby Veary and Julian Cox

8:30 a.m. T1-01 Enrichment Protocols Containing Specific Bacteriophage Reduce False Positive and Negative Results in Food Pathogen Detection Methods— James W. Stave, Meredith Sutzko, and George B. Teaney, Strategic Diagnostics Inc., Newark, DE, USA

8:45 a.m. T1-02 Enrichment Time, Media Ratios, and Immunomagnetic Separation as Factors in the Rapid Detection of Very Low Levels of Escherichia coli O157:H7 in 375 g Trim Samples— F. Morgan Wallace, Bridget Andaloro, H. Kirk White, and Lance Bolton, DuPont Qualicon, Wilmington, DE, USA

9:00 a.m. T1-03 Comparison of Two Enrichment Broths for the Recovery of Campylobacter spp. from Carcass Rinses from Several Commercial Processing Plants— Stan Bailey, Paula J. Fedorka-Cray, L. Jason Richardson, Nelson A. Cox, Mark A. Harrison, and Julian M. Cox, USDA-ARS, Athens, GA, USA

9:15 a.m. T1-04 A New Immunochromatographic Strip-based Method for the Determination of Salmonella in Meat and Poultry— Mark T. Muldoon, George B. Teaney, Jingkun Li, Dale V. Onisk, Tony Joaquin, Yichun Xu, and James W. Stave, Strategic Diagnostics Inc., Newark, DE, USA

9:30 a.m. T1-05 Detection of Salmonella in Chicken Carcass Rinses Using a Chromogenic Agar Plating Medium— Julian Cox and Stan Bailey, The University of New South Wales, Sydney, NSW, Australia

9:45 a.m. T1-06 Evaluation of the Oxoid Biochemical Identification System (OBIS) Salmonella Colony Confirmation Test for Use in Veteriary Laboratories— Rob Davies, Malcolm Taylor, and Kath Speed, Veterinary Laboratories Agency - Weybridge, New Haw, Addlestone, Surrey, UK

10:00 a.m. Break

10:30 a.m. T1-07 Validation of a New Alternative Automated Immunoassay Method for the Simultaneous Detection of Listeria monocytogenes and Listeria Species in Food and Environmental Samples— Vincent Atrache, Virginie Ewe, Jean Michel Pradel, Jean Louis Pittet, Vincent Atrache, bioMérieux, Marcy l'Etoile, France

10:45 T1-08 Verification of the Reliability of the Time Temperature Integrators Made from the á-amylase of the Bacillus amyloliquefaciens for Assuring the Safety of Various Thermal Processes— Karin Mehauden, Karin Mehauden , Philip W. Cox , Serafim Bakalis , Mark J. Simmons , Gary S. Tucker , Peter J. Fryer, University of Birmingham (Chemical Engineering Dept.), Chemical Engineering Dept., University of Birmingham, Edgbaston campus, Birmingham, West Midland, UK

11:00 a.m. T1-09 Withdrawn

11:15 a.m. T1-10 Quantitative Transfer of Listeria monocytogenes from Conveyor Belt Materials to Deli Ham— Zhinong Yan, Ewen C.D. Todd, and Elliot T. Ryser, Michigan State University, Dept. of Food Science and Human Nutrition, 323 G.M. Trout Bldg., East Lansing, MI, USA

11:30 a.m. T1-11 Identification of an Effective Strategy for Microbiological Reduction on Cattle Hides— Brandon Carlson, Mitch Bowling, John Ruby, John Scanga, Keith Belk, John Sofos, Gina Bellinger, Wendy Warren-Serna, Bill Centrella, Sharon Wood, Rod Bowling, and Gary mith, Colorado State University, Center for Red Meat Safety, Fort Collins, CO, USA

11:45 a.m. T1-12 Controlling Listeria monocytogenes on Ready-to-Eat Meat and Poultry Products Using Antimycotic Agents— Kathleen A. Glass, Kristine Zierke, Lindsey M. McDonnell, Rob Rassel, University of Wisconsin-Madison, Food Research Institute, Madison, WI, USA