Program Information
Complete Program (subject to change)
Ivan Parkin and John H. Silliker Lecture Information
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 |
