Program Information

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Call for Abstracts - deadline was January 14, 2020

Complete Program

* Program topics and schedule are being reorganized - check back for an updated listing

Preliminary Program Topics

• “Antibiotics and Animal Proteins; International Health, Science and Policy for the Greater Good”
• “One Health” Syst-Omics Approach to Combat Campylobacter in Agri-Food Chain
• 2019 State and Local Outbreak Investigations
• A Balancing Act: Minimizing Food Waste While Striving to Maximize Food Safety
• A Changing Environment: Impacts on Seafood Safety
• A Global Perspective on New Generation of Food Processing/Preservation Techniques for Food Safety: Riding the Tides of Clean Labels
• A Highwire Act: Balancing Sustainable Agricultural Irrigation Approaches with Food Safety Priorities in the Face of Water Shortages
• A Practical and Science-Based Performance Standard As an Alternative to Zero Tolerance
• Allergen Control – Challenges, Perspectives, and Solutions
• Alternative Protein Sources for Future Foods: Food Safety Challenges
• An Update on the Integration of “Omics” into Risk Assessment
• Beyond the Lab, What Does Cidt Mean for Industry and Public Health Officials
• Breeding Crops for Enhanced Food Safety
• Challenges in Developing Alternative Pre- and Post-Harvest Water Treatments Used in Produce Production
• Climate Change: Impacts on Food Safety and What Food Safety Professionals Can Do to Prepare and Respond
• Communicating with Consumers about Outbreaks and Food Safety: Research-Based Approaches
• Complementary Approaches to Quantitative Microbial Risk Assessment: Emerging Computational and Modeling Approaches for Risk Analysis
• Confirmatory Tests for Non Culturable Foodborne Pathogens in Produce for Regulatory Testing Purposes: Recent Advances and Challenges Ahead
• Consumer Animal Welfare Demands and Their Impact to Food Safety
• Creating Awareness within IAFP Regarding Food Safety in Africa
• Creating Meaningful Quantitative Microbial Risk Assessments Using Imperfect Data
• Current Best Practices for Extrusion Cooking Processes: A Holistic Approach to Controlling Pathogens in Low Water Activity Foods
• Deep Sequencing and Deep Learning: What Can Combining High-Throughput Sequencing and Machine Learning Offer the Food Industry?
• Dirt on Our Boots: What We’Ve Learned after More Than a Season of Produce Safety Rule Inspections
• Effective Approaches to Measure Food Safety Behavior Change
• Emerging Biological and Computational Methods for Rapid, High Throughput Monitoring of Food and Water Safety: Role of Darpa-Funded Research
• Food Omics: Is Food Safety Missing out
• Food Safety Challenges and Benefits of Capturing and Reusing Water in Food Processing Facilities
• Food Safety Risk from Clostridium Perfringens, Clostridium Botulinum, and Bacillus Cereus in Cooked Meat and Poultry Products
• Foodborne Disease Outbreak Update
• Foodborne Parasites
• Forecasting Hot Topics:  Strategies That Signal the Occurrence of Emerging Chemical Threats
• From Policy to Practices, Developing Environmental Monitoring Programs for Raw Agricultural Commodity (RAC) Packinghouses
• From Sushi to Steak Tartare: An Interdisciplinary Approach to Understanding Food Safety Behaviors across Cultures
• Frozen Food Fallout: Food Safety Challenges Faced By Manufacturers in the Frozen Food Arena
• Help! I Have a Presumptive Pathogen Detection. What Are My Options?
• How Difficult Is It to Wash Produce in Retail?
• How Do We Measure the Effectiveness of Food Safety Systems
• How to Meat the Food Safety Concerns Surrounding Meat-Alternatives
• How to Protect Foods Delivered to Your Consumers’ Doorstep?
• How to Talk to People That Don't Know What You Are Talking About: Effectively Communicating Food Safety Information
• I Will Survive! Molecular Basis of Pathogen Survival in Low Moisture Foods
• Identifying Tools to Predict Food Safety Failures and Financial Costs
• Impact of US Food Safety Regulations on Compliance of Manufacturing Facilities in India
• Insight in How to Distinguish the Various Bacillus Cereus Actors
• Inspire Future Consumers through Formal and Informal Food Safety Education
• Interpreting Results from Enteric Virus Testing: Can Evidence of Viral Nucleic Acid Serve As an Indicator of Human Fecal Contamination or Defined Public Health Risk?
• It's Complicated, Multi-Year and Multi-Pathogen Outbreaks in the Era of WGS and CIDTS
• Jumping into the Deep End: Lessons Learned from Water Treatment Implementation Under New Lgma Metrics
• Liver Let (Pathogens) Die: Is Pate a Problem?
• Microbial Warfare: The Effect of Native Microbial Communities on the Survival, Growth, and Persistence of Foodborne Pathogens Along the Food Processing Continuum.
• Microbiomes and Plastispheres – Effects of Plastic Pollution on Food Safety
• Microfluidic Based Sensing for Rapid Food and Water Safety
• Mutual Reliance - FDA’s Vision for an Integrated Food Safety System
• Navigating the Benefits and Barriers of Whole Genome Sequencing (WGS) for the Food Industry from the Food Industry
• New Insights on Bridging Risk Assessment and Hazard Analysis – How Can We Really Do Both?
• NGS Identification As an Alternative for Classic Microbiological Subtyping Techniques: What Do We Need to Make This Happen?
• Novel Technologies for Extended Shelf Life
• One Health: Its Implication in Food Safety
• Passport to Food Safety in Low- and Middle-Income Countries: Rationale, Results, and Reflections for Recent Research Initiatives
• Pathogen Enumeration: Limitations of Current Approaches and the Need for Innovation
• Perspectives on the Current State of Food Fraud Prevention: Regulatory Investigations, Harmonization of Standards, and Supply Chain Management
• Pesticides in Food - the Big Picture: Registration, Monitoring, Enforcement
• Plastics and the Environment: How Industry Is Responding to the Need for Change
• Pre-Harvest Food Safety Challenges and Research in Developing Economies
• Process Validation – Challenges and Best Practices
• Quantitative Applications of Rapid Pathogen Detection Methods in Pre- and Post-Harvest Food Safety
• Quantitative Microbiological Risk Management for Safe Water Re-Use in Food Processing
• Reducing Zoonoses in Food and Environment, Begin at the Source
• Regulatory Testing for Viruses and Parasites: The Crossroads between Public Health and Industry
• Safe (Smart Affordable Fresh Efficient) Farming Version 2.0
• Safety Considerations for Hemp-Derived Cbd
• Salmonella and Ground Beef – Persistent, Recurring, or Emerging Threat?
• Simulating Leafy Green Production to Improve Food Safety System Performance
• Spoiler Alert! Food Spoilage Is Eating Our Lunch!
• Stay out of the Weeds:  Three Simpler Things That Accomplish Produce Safety
• Synthesizing Food Defense Programs for FSMA and Third-Party Audits
• The Drive for Better Sanitation and Food Safety Compliance through Measurements, Management, and Culture
• The Future of the Poultry Gut-Health Nexus: Improving Food Safety
• They Get By With a Little Help from Their Friends
• This Is How We Do It: Challenges and Strategies for Implementing Water Treatment in the Field
• Validation of New and Emerging Molecular Technologies for Pathogen Characterization
• Vive La Résistance: Biocide Resistance Strategies Among Foodborne Pathogens
• What Don’t We Know? Cultured Meat vs. Traditional Meat and Fish Food Safety Concerns
• What Is Ready-to-Eat and How Safe Is My Smoothie?
• What Should I Eat? Integrating Food Safety Risks and Nutritional Health Outcomes in Multi-Risk and Risk-Benefit Assessment Frameworks
• Who Will Win the Race to Zero? Analytical Challenges in the Food Industry
• Whole Microbial Community and Metagenomics Applications to Characterize Water Used in Food Production