content tagged as Food Safety & Defense

1 - 10 Results out of 14
Educating the Future Food Scientists Capable of Facing Evolving Regulatory and Technological Challenges in the Global Food Industry

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S501ABCD

Over the last 25 years, the food industry faced a great deal of change in food science and technology, culture, policy, and politics and has been truly “global” in its scope and impact. Also, the emergence of new foodborne hazards, along with consumer habits, preferences, and demand for convenience, nutrition, and safety of food and ingredients have resulted in increased need for understanding and navigating changing the regulatory landscape by food industry professionals. While the academic institutions have kept pace with technical training in food science and technology, the industry is experiencing a dire shortage of prospective employees: we need food scientists, technologists, and even production workers who can function adequately in changing the regulatory and technological climate. This symposium is designed to examine the current academic preparation for food science and technology graduates and discuss associated challenges and opportunities for the food industry. This symposium is sponsored by Phi Tau Sigma, the honor society of food science and technology.
The Safety, Regulatory, and Claims Status of Phytonutrients When Added to Food/Dietary Supplements

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S404D

The U.S. Food and Drug Administration (FDA) stated in 1958’s Food, Drug and Cosmetic Act (FD&CA) that foods and food ingredients are primarily been consumed for taste, aroma, or nutritive value, or some technical function such as to preserve the finished food, or provide thickening, stabilizing, or other attributes. However, as our scientific understanding of the intricate ways components of food interacts with the myriad numbers of tissue and bodily systems, foods are being formulated to optimize the positive relationship between the human body and the foods we eat, either through genetic modification or through isolation and purification. Plant components, termed phytonutrients, can function as antioxidants in the body, while others can increase endogenously produced antioxidants or can modify the immune, liver, and nervous system. But at what point do statements touting “positive benefits” become claims that must be substantiated by clinical trials? When does the isolation of phytonutrients alter the safety profile such that safety studies need to be conducted on the isolate? And what is the legal standing of the newly isolated phytonutrient: is it still considered a food, or is it now a new food ingredient or, based on the claims, is it a drug?
Next Generation Sequencing Metagenomics Approaches to Probe the Microbiome Throughout the Beef Chain: From Fundamentals to Applications

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S404D

This session will explore novel findings and methods used to study the microbial ecology of meat production, specifically, the microbiome during multiple segments of meat production. This includes considerations of pathogenic bacteria, microbial resistance, and spoilage bacteria. Studies of the microbiome are possible due to recent collections of large amounts of microbial sequencing data. This sequencing data may be used for bioinformatic tools to analyze and interpret data to identify and quantify bacterial species. There are, however, several considerations related with sampling and interpretation of this data. In addition to sharing recent results in this area. Speakers will provide background about this emerging approach and the important parameters that must be considered around producing and interpreting microbial ecological data.
Non-Targeted Methods and Application of Food and Dietary Supplement Adulteration Detection: Challenges and Future

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S404D

The impact of fraud on the food industry is not just the huge economic loss, but also on public confidence in food producers and regulators, as well as the risk of serious public health consequences. Traditional targeted testing on potential adulterants or marker ingredients is widely used in Quality Assurance and Quality Control systems. However, criminals have successfully evaded the QA/QC systems by using new adulterants or adding market ingredients into the matrix. One of the newer tools to combat food fraud is non-targeted methods. Non-targeted methods focus on the overall characteristics of the ingredient itself instead of the adulterants. With the advances of techniques and data analysis, non-targeted methods have been gaining attention from academia and industry. Large food companies, testing laboratories, and instrument manufacturers are implementing their strategies on the non-targeted screening of food and botanical ingredients. However, the methodology is still not widely used for multiple reasons. There is insufficient solid information about the development, validation, and knowledge support of non-targeted methods. Additionally, there is a lack of standardization: the method may be in use, but with inconsistent development.
This symposium session will first introduce the advantages, challenges, and standardization of non-targeted methods for adulteration detection. Then the applications of non-targeted methods using novel techniques and chemometrics to detect and deter adulteration in different food and botanical matrices will be presented. Case studies will include highly susceptible ingredients including milk powders, cheese, olive, and botanical materials.
Shedding Light on Food Safety, Quality, and Nutrition: Opportunities and Challenges With Light-Based Technologies

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - N426C

The CDC estimates that every year, there are 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in the United States due to consumption of foods contaminated with pathogens. Therefore, it is necessary to process foods to effectively inactivate these microorganisms to render food safe. Various preservation technologies have been developed and adopted successfully to eliminate or reduce microbial contamination of the food. However, conventional treatments are very highly energy intensive with high capital and operational costs. Most often these processes also result in deterioration of food quality. Therefore, there is a need for alternative processing methods that are simple, cost-effective, have high inactivation efficiencies and yield minimal quality changes. Emerging technologies such as UV light, pulsed light and LED light processing show great promise since they can inactivate the pathogenic microorganisms while preserving the quality of foods.

This session will focus on recent advances in the light-based technologies for microbial decontamination. There has been an increased interest in the applications of light-based technologies such as UV light, pulsed light and LED light for inactivating microorganisms. Typically, these technologies operate in the UV, visible and near-infrared light range. Studies have shown that these technologies can effectively inactivate myriad microorganisms. However, there are several challenges associated with these technologies. The identified speakers are experts in the light-based technologies. They will shed light on the applications and challenges of these technologies. Due to the increased interest in these technologies, a symposium on this topic is highly warranted.

This session is sponsored by Phi Tau Sigma, the honor society of food science and technology.
Whole Genome Sequencing

When: Monday, 07/16/2018 through Monday, 07/16/2018, 07:45 AM - 08:45 AM

Where: McCormick Place - S404D

Whole genome sequencing (WGS) is an emerging technology that allows scientists to map the genetic sequence of pathogens and other organisms with such precision that they can distinguish between different strains of a bacterium and even slight variations by geography within the same strain. WGS has proven to be a powerful tool for food manufacturers and regulatory agencies. The technology can be used to determine which illnesses are part of an outbreak and which are not; to determine which ingredient in a multi-ingredient food is responsible for an outbreak; to identify geographic regions from which a contaminated ingredient may have originated; to link illnesses to a processing facility; to link small numbers of illnesses that otherwise might not have been identified as common outbreak; and to identify unlikely routes of contamination. While rapid analysis of WGS data still remains somewhat of a challenge, and may in some situations represent a bottleneck, easy-to-use, high-throughput bioinformatics tools for bacterial WGS data have been developed and are rapidly being improved. The cost of gene sequencing equipment is also continuously declining. With its advantages and decreasing costs, WGS has been integrated into routine foodborne disease surveillance and may replace other technologies such as pulsed-field gel electrophoresis (PFGE) in the near future

This symposium was organized by the IFT Quality Assurance Division in collaboration with the IFT Food Microbiology Division.
New Advancements in Botulinum Neurotoxin Detection Methods: From the Mouse Bioassay to Mass Spectrometry

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 01:15 PM - 02:45 PM

Where: McCormick Place - S404D

Clostridium botulinum neurotoxins continue to be a threat to the global food supply through natural and possibly intentional routes of contamination. Rapid, sensitive, and specific detection of the most potent neurotoxin known, botulinum neurotoxins (BoNTs), is of vital concern to prevent cases of the neuroparalytic disease (botulism). The mouse bioassay is considered the gold standard assay because it a positive result in the test requires all four steps of intoxication, internalization by the host through the small intestine, trafficking of the toxin to the target cell via the blood and lymphatic system, translocation into the target neuronal cell and finally, catalytic activity of the toxin's light chain on SNARE proteins to prevent the release of the neurotransmitter, acetylcholine at the neuromuscular junction. Disadvantages to the mouse bioassay include the ethical concerns of using laboratory animals, the expensive cost, and the time to receive a positive result, which can take up to 4 days for a positive. Functional based assays (e. g. endopeptidase mass spectrometry, cell based and Förster resonance energy transfer) are specific and rely on the biological activity of the botulinum neurotoxin. Immunological and other in vitro assays, such as enzyme linked immunosorbent assays (e. g. DIG-ELISA) cannot discern between active and inactive toxins. This symposium will discuss the current assays used to detect botulinum neurotoxins in food and clinical samples, address their advantages and disadvantages, and highlight the most rapid, sensitive, and specific assays that are being widely adopted to replace existing toxin detection and/or screening methods.
Preventive Controls for Human Foods: Successes and Challenges for FDA and the Food Industry

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S502AB

With FDA’s Preventive Controls for Human Foods (PCHF) under the Food Safety Modernization ACT (FSMA), the food industry has been working hard to meet expectations – reviewing and updating protocols, creating more thoroughly documented processes, and working with suppliers to ensure a robust safety standard throughout the supply chain. From hazard analysis, preventive controls, monitoring, corrective actions verification and validation activities, each area of the food industry, from the ingredient and packaging suppliers through the retailer is affected.

This session starts with a brief analysis of FDA’s boots-on-the-ground experience in enforcing the PCHF rule (Part 117), including FDA 483 findings, FDA field investigator focus and trends as well as a review of recent FDA Preventive Control industry guidance documents and instructions to its field investigative staff. This session will also share FDA Preventive Control investigations from the perspective of the food manufacturer via panelists from large US food processors. It will then explore the FDA enforcement direction versus the food processing industry understandings to identify gaps in perceptions and understandings from both perspectives and propose recommendations on hot to cover these gaps Case study examples will be used to provide insight into actual Form FDA 483 findings to learn more about industry weaknesses and how FDA conducts follow-up enforcement and which enforcement “tools” are being used. This will then identify which industry preparations are working, which will require tweaking to better meet FDA expectations. It will conclude with a discussion on the FDA enforcement of the Foreign Supplier regulation and its impact on foreign food manufacturers.

Food safety and PCHF is everyone’s business, from food manufacturers, shareholders, mainstream and social media to the public and their perception of how companies manage their business and brand. Don’t try to guess where to invest your food safety resources, attend this session to learn directly from both the FDA and food processing industry’s perspectives. Then utilize this information to make adjustments in your food safety program and reduce regulatory risk, all for the purpose of a safer food supply. The speakers will report on the implementation and impact of PCHF as well as provide new applicable and practical information on implementation. Specific industry examples will be given including perspectives from the ice cream ice cream industry.

This is a must-attend session for all industry and government food safety regulators as PCHF touches every food manufacturer in some way and collectively each level of the supply chain has responsibility for delivering on the safety of food in the US marketplace. Lack of compliance and missteps will have huge implications for business, industry, and the public.
Whole Genome Sequencing: Overview and Role in Food Safety Systems

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - S404D

In recent years, whole genome sequencing has emerged as a powerful food safety tool. The unprecedented resolution of whole genome sequencing allows for highly improved characterization and subtyping of microorganisms over methods such as pulsed field gel electrophoresis. This in turn has helped to improve epidemiological investigations of foodborne illnesses by more quickly and accurately linking clinical isolate whole genome sequence subtypes with those of food and environmental isolates. By providing this faster and more accurate link, foodborne illness outbreaks can be resolved in much more timely manner, which therefore helps reduce the number of foodborne illness cases. Consequently, whole genome sequencing has been adopted as a key tool in the repertoire of regulatory and public health agencies such as the FDA, USDA, and CDC for resolution of foodborne illness outbreak investigations and other applications such as monitoring of antimicrobial resistance.

Yet, although these agencies have begun to use whole genome sequencing in these ways, there is still a need for policy development surrounding the technology. As a result, the use of whole genome sequencing in the food industry has been limited. There are many different applications of the technology that would greatly improve food safety management from different areas of the food industry. For instance, whole genome sequencing can be used to identify possible harborage of a bacterium in a food processing facility. It can also be used to tie together isolates that were involved in a beef slaughter "event day." Other uses of next generation sequencing technology that are not directly applied to whole genome sequencing, such as 16S metagenomics, are also important for investigating sources of spoilage and determining the types of microorganisms present at different stages of the process. Yet, due to uncertainty around the regulatory perspective of the use of the technology, the food industry has been reluctant to widely adopt it as a tool in their food safety management systems.

This symposium will discuss an overview of the current technology that is available for performing whole genome sequencing and the current uses of whole genome sequencing by third party laboratories. This will then be followed up by presentations from the meat and produce industries where the use of whole genome sequencing by the members of these industries will be discussed, along with the concerns that still remain for these industries from a regulatory standpoint. Lastly, the session will be rounded out by a presentation on the legal and regulatory concerns on the use of whole genome sequencing, including information on the current landscape of policy development with regard to the technology.
Advances and Implementation in Ultraviolet Light Technology in Beverage, Dairy, and Grain Applications

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - S404A

Ultraviolet (UV) light has been used for decades for disinfecting water, and is broadly applied in Europe and North America. But until recently it has not been adopted for opaque fluids such as liquid foods and beverages. Recently, successful application in juice treatment has demonstrated the feasibility of UV for treating these fluids, and UV technology has started to emerge as a promising non-thermal preservation processes for other beverages. As a non-thermal, non-chemical disinfection technology, UV is anticipated to have minimal effects on product quality, flavor, and nutritive content. UV treatment is effective against food and water borne pathogens, spoilage microflora, spores, and can control pathogen levels to comply with regulatory requirements. The challenge remains that the range of optical and other properties of beverages is extremely broad. Also, each disinfection process may have different microbiological targets, meaning that each UV process has to be developed individually using specific system designs. In each application, three factors must be assessed: the treatment level required for the necessary reduction in target pathogen levels; the impact on product quality; and the regulatory requirements.

UV treatment may also be applied to destroy pathogens and chemical contaminants on solid surfaces, and UV is often used in laboratories to inactivate pathogens in fume hoods. Recently UV has been considered for treating surface toxins on grains, but in this application there are significant challenges in ensuring uniform treatment of an opaque, irregular object. In spite of this, recent research has shown promising results in this application, achieving significant reductions in mycotoxins on the surface of grain. Ultraviolet (UVC) light at 253.7 nm has shown promise as a non-ionizing postharvest strategy for the reduction of fungal and mycotoxin loads on both artificial and grain surfaces. Since the challenges of implementing UV are both theoretical and practical, this symposium has been designed as a collaboration between academic, government research, and UV industry experts. This symposium will briefly introduce the fundamental principles of UVC light germicidal effects and present approaches for evaluation of product and process parameters in applications of this technology for liquid foods and solid surfaces.

The first focused presentation will address the commercialization of UVC light application for non-thermal pasteurization of water in the dairy industry and requirements for regulatory compliance with the Pasteurized Milk Ordinance that governs the production of Class A dairy products. The second presentation will discuss UVC disinfection for beverages with low UV transmittance, focusing on juices. The effect of fluid optical properties on achieving required log reduction of food-borne pathogens will be discussed, and inactivation of relevant pathogens will be demonstrated. The third presentation will discuss the application of UV treatment for grain, in order to destroy mycotoxins on the food surface. The presenter will discuss results of a feasibility study of UVC light application to reduce fungal growth and mycotoxin loads on the surface of stored corn and wheat, and detail the challenges of UV treatment of UV treatment of irregular shapes.