Program Information

Complete Program (subject to change)

IAFP 2021 Update

IAFP 2021 FAQs

Event Schedule

Ivan Parkin and John H. Silliker Lecture Information

U.S. Regulatory Update

IAFP Meeting Code of Conduct

Preliminary Program Topics

A Growing Concern for Marine Biotoxins
A North American Perspective on Antimicrobial Resistance and Regulatory Action
A Support Group for Difficult Matrices - You're Not Alone with Your Detection and Confirmation Problems
Advances in Powdered Food Safety and Quality Sampling Plans: Theory, Simulation, & Practice
After 2020, Where Do We Go Next in Enhancing Consumer Food Safety Education?
Agricultural Water Quality Management in a Changing Regulatory Landscape
Allergen Management at Retail in the New Era of Smarter Food Safety: From the Front Lines of Restaurants, Food Service, and Retail Grocery
Are All Salmonella Equal? - Genomic Approach for Risk Ranking Salmonella Strains
Balancing Food Safety and Soil Health through the Use of Biological Soil Amendments
Beyond Metagenomic Sequencing: Metadata, Ontologies, and Big Data
Boo! Does That Delivery from a Ghost Kitchen Scare You?
C Is for Cyclospora: A Crash-Course in the Emerging Pathogen from Farm to Table
Can Enterobacteriaceae Testing Provide a Better Indicator of Salmonella Risk on Zone 1 Surfaces in Dry Processed Foods?
Can You Trust Third-Party Certification?
Cannabis and Your Supply Chain - How to Protect Yourself and Your Customers
Changing Lanes in the Middle of a Pandemic: Challenges and Lessons Learned from Managing SARSA-CoV-2 in the Food Sector
Collaboration in the Desert - a Research Model for Advancing Fresh Produce Safety
Communication for Risk Management: What, When, How and Who?
Decoding Codex Alimentarius – Not a Secret Society
Defining Criteria for Assessment and Execution of Gluten Free and Allergen Free Claims
Developing Atmospheric Cold Plasma As a Nonthermal Food Safety Tool
Diversifying the Pipeline in Food Safety Education: Engaging Historically Black Colleges and Universities (HBCUs)
Diversity in Food Culture from Sushi to Steak Tartare: An Interdisciplinary Approach to Understanding Roots of Food Safety Behaviors
Don’t You Forget about Me! Educating Underrepresented Growers on Produce Safety
Dust Off That Data! – Transform Testing Results into Meaningful Food Safety Improvements
Emergency Use of Microbial Methods of Detection By Industry – Alternative Routes Proving Fit for Purpose
Environmental Transmission, Detection, and Molecular Characterization of Foodborne and Waterborne Parasites
Ever Thought of Being an Expert Witness?
Every Flush Has Data: The Role or Wastewater Epidemiology in Improving Food Safety with Lessons Learned from COVID-19
F.D.A.’s New Era of Smarter Food Safety: One Year after the “Blueprint” Release, How Is the Industry Embracing This Change?
Fact or Fiction? How to Evaluate Antimicrobial Products for Your Sanitation Program
Failure to Launch. Learn to Live With Your Food Safety Plan Year Round
Flour Safety: Challenges and Lessons Learned from the Recent Outbreaks and Sampling Study
Food Irradiation: Where We've Been, Where We are Now, and What’s Next
Food Safety Interventions in Low- and Middle-Income Countries: How Can QMRA be Used Effectively?
Food Safety Protection during Rendering of Animal Offal for Manufacturing Human and Animal Food/Feed: Needs and Opportunities
Foodborne Disease Outbreak Update
Frozen and Fresh Produce: Enteric Viruses Contamination, Detection and Public Health Impact
FSMA Turns 10! Achievements, Compliance, and the Future of Food Safety
General update on Bacillus and overview of available tools to identify, distinguish and trace B. cereus microbial hazard
How COVID-19 Has Altered Consumers’ Food Choices and Preferences, and Their Hygienic Practices
How Regulators Are Integrating Food Safety Culture into Food Safety Performance and Assessment Strategies
Identifying, Tracking, and Controlling Spoilage: "Toolbox" for Dairy Processing
If You Want to Go Fast, Go Alone; But If You Want to Go Far, Go Together: Collaborating with Historically Black Colleges and Universities, Hispanic Serving Institutions, Non-Governmental Organizations, and Community-Based Organizations on Produce Safety Education and Training
Improving the Food Recall Effectiveness of Regulatory Agencies
Incentives for Preharvest Control of Zoonoses in Food Animals
Informal Markets: Building Consumer Demand for Food Safety in Low-Resource Environments
Latest Developments in Food Safety Standards for Water Re-Use in Food Production and Processing
Lessons Learned from Consumer Food Safety Initiatives Related to the COVID-19 Pandemic to Guide Future Outreach and Communication Practices
Log Reduction and Product Grouping Strategies for Validation - Does One Size Fit All?
Making Donations Count: Reducing Waste in Hunger Relief Organizations
Managing Meat and Poultry Safety: Uniting Food Safety Regulations and Industry Efforts for Process Control
Microbial Resistance, is It Related to Sanitation?
New and Innovative Technologies for Sanitation in Dry Processing Environments
NGS Case Study - the Challenges and Solutions to Implementing Genomics in a Live Factory Environment
No Silver Bullet in Sight: How to Achieve Continuous Improvement in Fresh Produce Safety with Existing Knowledge and Tools
Novel and Emerging Technologies for Food Processing Facility Environmental Control
Novel Combinations in Hurdle Technology for Clean-Label Foods
Novel Foods, Novel Challenges: Food Safety Concerns in Plant-Based, Cell-Cultured, and “Clean Label” Products
One Size Does Not Fit All: Advancing Surrogate Science and Collaboration to Enable Pathogen Reduction Technologies in a Variety of Matrices  
Operational Choices and Risk-Based Decision Making Around Clean Breaks in Dry Environments
Opportunities and Challenges: Developments in Clostridium Botulinum Challenge Studies
Paradigm Shifting Foodborne Outbreaks & Their Impact on Food Safety
Physiological State of Mind: Detection Challenges for Stressed/Sub-Lethally Injured Pathogens 
Progressing Allergen Risk Management: Thresholds and Quantitative Risk Assessment
Recent Advances in Control of Bacillus Spp. – a Pathogen of Renewed Concern
Recent Advances in Understanding Phage Applications to Mitigate Food Safety Risk
Recent State and Local Outbreak Investigations
Reducing Food Safety Risks of Pork Products: Science Based and Data Driven Steps to Reduce Salmonella
Riding the Tide of Multi-Disciplinary Approaches to Evaluate Behavior-Change Effectiveness of Food Safety Education
Risk Ranking Approaches to Inform Diverse Decisions in Government and Industry
Root Cause Analysis: Approaches for Investigating Contamination Incidents and Preventing Recurrence.
Safeguarding Food Security & Food Industry Workforce in Pandemic Times Using Breakthroughs in Molecular Diagnostics and Advances in Genomic Epidemiology
Shelf Life Testing: Problems, Pitfalls and Promise
Strengthening Food Safety Risk Management on the African Continent through International Collaboration
The Drive for Better Sanitation and Food Safety Compliance through Measurements, Management, and Culture
The Forgotten Option: Formulation-Based Preventive Controls for Human Foods
The Impact of Foodborne Disease: Emerging Research on Disease Outcomes and Economic Burden
To be Acid or to be Acidified, That Is the Question
To Disinfect or Not? How to Appropriately Use Disinfectants in Food Settings
To Verify or Validate a Rapid Pathogen Method: What about the Matrix?
Tracing Back to the Source: Challenges to Link Parasite and Viral Genotypes between Outbreak Clinical Samples and on-Farm Environmental Sources of Contamination.
Tracking and Combating Spoilage Microorganisms and Pathogens in Food Processing: Biosensing, Interventions, and Active Packaging
U.S. Army Funded Research of Novel Food Safety Technologies
Use of Novel and Alternate Processing Technologies for Dairy Products
We Quantified, Now What? - Actual Salmonella Quantification Approaches Utilized in the Protein Industry Today
WGS Quality and Quantity - Can You Have It All?
What to Decide? Making Informed Decisions for Process Validation and Food Safety Legislation Using Bayesian Risk Models
When Crime Threatens Food Safety
Where’s the Beef? Grinding Record Keeping and Intended Use at Retail
Your Significant Other: Using Statistics to Interpret Microbiological Data