Feed your future
June 2-5, 2019 | New Orleans, LA

Food Safety & Defense

1 - 10 Results out of 17
Pet Food Safety: Full Circle

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 388-390

The pet food industry is one of the fastest growing “food” sectors in the United States. According to the American Pet Products Association in 2017 pet owners in the United States sent $69.51 billion on the pet industry of which $29.07 billion on pet food. Consumers continue to seek out pet food options advertised as “natural,” “raw,” or minimally processed” due to perceived health benefits. At the same time, consumers are worried about food safety of the pet foods they feed their pets. This is due to recent pet food recalls in late 2017 and early 2018. In fact, a recent FDA study sampled 196 raw pet foods and found 15 positive for Salmonella and 32 positive for Listeria monocytogenes. Yet almost none were discovered in dry pet food during the same study. Pet food often is made utilizing a variety of muscle foods including products from the rendering industry. In a survey of muscle foods division members, pet food was the number one symposium topic they wished to see at IFT 2019. Rendering is often a side of the muscle foods industry that does not get discussed, but is a vital part of the industry that offers many products that are utilized to make other products. Products from rendering are often used in pet food. The symposium will also address pet food safety research being conducted in academia as well as an industry perspective on pet food safety.
Emergent Non-Thermal Food Preservation Technologies: Features, Opportunities, and Challenges of Hyperbaric Storage, Atmospheric Cold Plasma, Gaseous Chlorine Dioxide, and Low Energy Electron Beams

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 12:30 PM - 02:00 PM

Where: Ernest N. Morial Convention Center - 383-385

Non-thermal food processing technologies are gaining increasing interest since they can produce safe and fresh-like food products where heat is not applied, allowing for better sensorial, nutritional, and functional properties.
High pressure processing (HPP), low energy electric beam (LEEB), and atmospheric cold plasma (ACP) are among the non-thermal technologies being more intensively studied (1).
A new application that uses hydrostatic pressure for long-term preservation of food products is being lately studied as a potential replacement/complement of the conventional refrigeration (RF) processes. Under the name of hyperbaric storage (HS), it allows to store food products under pressure (50-100 MPa), retarding food spoilage, thus increasing shelf-life and quality, compared to the conventional RF, by vegetative microbial growth inhibition (50-75 MPa) and inactivation (65-100 MPa). As HS can be performed at uncontrolled ambient temperature, and energy is only mobilized during the short compression/decompression phases of the pressure vessel, it allows considerable energetic savings, contrary to RF, which needs an almost constant power supply (2). Several studies with highly perishable foods have demonstrated HS also keeps several quality attributes at a level better than RF and for much longer time. Recently HS has also demonstrated efficiency to control bacterial spores germination and outgrowth, including a case able to germinate and cause spoilage in pasteurized acidic foods (3).

Dry foods of plant origin, such as spices, cereals, nuts, and seeds are a growing concern as carriers of pathogenic microorganisms. Since the microorganisms contaminating dry foods reside on the food’s surface, the inner parts need not be exposed to the decontamination treatment (4). Low energy electron beam (LEEB) works with electrons with energies of 300 keV or lower. Inactivation of pathogenic microorganisms is achieved by damaging their DNA and RNA. Due to the electrons’ low energies, it can preserve both nutritional and organoleptic (i.e. taste, smell, appearance) properties of dry foods. To date, LEEB has been successfully validated for pathogen reduction on spices at an industrial scale.

Cold plasma is a platform technology with an array of demonstrated applications in the agriculture, food, and bio-processing sectors. With advancements in plasma science, a sharp rise in the development of plasma sources and plasma processes for decontamination of foods, food property modification, and efficient processing is being witnessed [5]. New systems are being developed for plasma assisted seed germination and nitrogen fixation in agriculture. Attempts to scale-up plasma technologies to industrial production rates are underway, with the involvement of many research groups from academia and industry. Features, opportunities and challenges of HS, ACP, and LEEB as emergent non-thermal food preservation technologies will be presented and discussed.

1. Balasubramaniam V.M(Bala) et al., Annu. Rev. Food Sci. Technol., 2015. 6(1): p. 435–62.
2. Fernandes P.A.R. et al., Food Eng. Rev., 2014. 7(1): p. 1–10.
3. Pinto C.A. et al., Food Microbiol, 2018. 74: p.125–31.
4. Baba T. et al., Radiat. Phys. Chem, 2004. 71: p.207–209.
5. Misra, N.N et al., Cold plasma in food and agriculture: Fundamentals and applications. Academic Press, Elsevier.
Nutraceutical and Functional Food Regulations in the United States, Europe, and the Asian Sub-Continents

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 12:30 PM - 02:00 PM

Where: Ernest N. Morial Convention Center - 271-273

Over the last three years there has been significant change in the nutraceuticals and functional foods regulations in the United States and around the world. On the other hand, a large number of additional population around the world started believing in the efficacy and functions of nutraceuticals and functional foods backed by scientific research studies. Additionally, a number of structurally and functionally active novel nutraceuticals and several new functional beverages have been introduced into the marketplace around the world. Furthermore, Japan and USA have undergone a major strategic change in the nutraceutical regulation since late 2015, so this symposium will create an awareness in the IFT delegates attending this symposium. 

On an average, there has been a 35-60% change in the worldwide regulations in nutraceuticals and functional foods since 2008. In addition, the common public is gaining confidence in the quality products backed by sophisticated quality control of nutraceuticals and functional foods, a broad spectrum of safety studies and GRAS, peer-reviewed publications, and cutting-edge human clinical studies. NSF approval has become a key quality mark in nutraceuticals and functional foods. The objective of this second edition is to capture all the updates and new contemporary topics and bring it to nutraceutical and functional food institutions and companies, regulatory authorities, and to consumers.

On the other hand, there is another discrete category known as “medical foods,” which has been overlooked by many in the food industry. This symposium will focus on a lecture on medical foods. Furthermore, kosher and halal certification, gluten free foods, and GMO foods are the subject of increasing interest in the USA. A detailed lecture will be provided by an eminent professor from Cornell University, Department of Food Science, New York.
Enhancing Food Safety Education in Food Science and Engineering Courses Using Simulation

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 391-392

Customized simulation-based learning can engage learning across multiple disciplines like food science and engineering, without having to be expert in each one. Using the power and flexibility of simulation, we have designed educational modules with embedded “what-if” capabilities. In applying to food safety, the symposium would focus on building, deployment, and assessment of these simulation-based education modules. They have been implemented as a supplement to existing lecture and laboratory courses in 10 universities over a 4-year period as part of a USDA Higher Education Challenge Grant and this symposium is a culmination reporting the findings. These modules cover microbial growth/inactivation, process plus microbiology (retorting and sanitation of biofilm), and risk assessment. Two sets of modules are available, one for the food scientists and one for the engineers. Implemented using a learning management software, they can be accessed by large audiences and are free. We will focus on successes and challenges in a number of areas including setting learning outcomes, pedagogical aspects of module design, software choices, instructor-proof deployment on a large scale, and a financial model for sustaining the effort and assessment.
Best Practices for Fraud Prevention in the Global Organic Supply Chain

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 386-387

The global organic market has been on a steady rise for more than two decades, and has never been bigger. It is now an almost $90 billion market, with the U.S. organic market alone accounting for close to $50 billion. Organic imports into the United States in 2017 totaled around $2.1 billion, up nearly 25 percent from the previous year. In the past several years, however, investigations have revealed imported products fraudulently labeled as organic and gaps in the complex organic supply chain. Fraud is one of the biggest threats to the organic market, and it cannot be tolerated in the organic system. In May 2017, the Organic Trade Association convened a task force of 48 member companies to develop a fraud prevention program designed specifically for the organic industry. As the first step toward this program, a comprehensive “best practices” guide was created by the task force to facilitate the industry-wide implementation of systems and measures to prevent fraud, both inside and outside of the United States. Following creation of the Guide, the trade association launched a pilot program. The pilot was an intensive-focused exercise in which participants “test drove” in their specific businesses the fraud prevention strategies described in the guide. This session will provide an overview of the finalized best practices guide for fraud prevention and the program organic companies may voluntarily enroll in. You will hear first-hand case studies from pilot project participants, learn about the vulnerabilities that pose the most risk of fraud, and discover an effective mitigation system for improving internal programs to achieve organic integrity throughout your associated supply chains. Participants will also learn what to do when you suspect or detect fraud, and how to file an actionable complaint to USDA’s National Organic Program.

Validation of Nonthermal Processing Methods Used for Controlling Pathogens in Foods to Ensure Compliance With Regulatory Requirements

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 12:30 PM - 02:00 PM

Where: Ernest N. Morial Convention Center - 265-268

Nonthermal processing methods have become popular due to the notable advantages over traditional food pasteurization methods. HPP validation is complex and poses a serious food safety risk if the correct processing parameters are not met. Validation protocols, as well an indicator to ensure foods receive the correct time-at-pressure cycle, will be discussed.

Best practices and challenges related to the validation and adoption of nonthermal technologies for microbial inactivation and regulatory compliance will be presented.
Food Safety and Regulation of Insect Based Food

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 01:15 PM - 02:45 PM

Where: Ernest N. Morial Convention Center - 271-273

Since 2011, a new insect based food industry has developed in North America and Europe. This industry is made of at least 50 companies in North America and 80 in Europe, including all aspects of the supply chain from farm to table. However, there has been very little regulatory guidance and food safety data to base it on to date. This has been a barrier to industry growth as food manufacturers and consumers often look to regulatory standards and certifications when deciding whether to incorporate new ingredients into their products/diet. As a food ingredient recently introduced to the US, insect-based foods face regulatory questions regarding the safety of farming, manufacture, and distribution to consumers. The opinions and decisions of regulators will be key to the future of food insects in the US, as will be the framework and the science on which these decisions are based. This session will address funding priorities and opportunities for the study of the safety and nutrition of insect-based foods, and feature perspectives of regulators on paths forward for safe production and consumption. Our learning objectives for this session will be: (1) understanding the current landscape and scope of the insect based food industry and its needs from regulatory and food safety perspectives, and (2) determining future directions and how industry, government, and academia can contribute to more robust regulatory and safety guidance for this new and rapidly growing industry.
Hazard Assessment and Standard Development for Colors from Natural Sources

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 02:15 PM - 03:45 PM

Where: Ernest N. Morial Convention Center - 388-390

Food color additives from natural sources have become popular in the global market. Referred to as “natural” colors by consumers, they are sourced from plants, minerals, and animals. Unlike synthetic color additives, in the US “natural” colors are exempt from the FDA color certification process. However, safety evaluations of colors from natural sources indicate that they may be associated with toxins, may induce neurotoxicity, and may promote selective cytotoxicity (normal and neoplastic cells). Despite the exempt regulatory status for color additives from natural sources, the development and application of more robust safety assessments, including classic toxicology and a more rigorous application of physiological chemistry, is warranted. Moreover, current regulations for colors from natural sources lack the consistent definitions and internationally accepted quality control and product safety specifications that typically comprise a harmonized regulatory framework. The development of an increasing global supply chain for colors from natural sources raises safety and quality concerns, including adulteration, pesticide residues, solvent residues, heavy metals, and microbiological contaminants. Hazard analysis has indicated that safety risks for colors from natural sources are high. In addition, there is a lack of agreement on standard testing methods to ensure safety, quality, and purity of food color additives from natural sources. Hence, developing public standards including methods and specifications for colors from natural sources will provide a science-based approach for the needed quality and safety assurances. This symposium will first provide a review on global regulations for color additives from natural sources. Then safety evaluation and hazard assessment for colors from natural sources will be presented. Lastly Food Chemicals Codex (FCC) standards development will be introduced as a mitigation strategy for ensuring quality and purity of food colors from natural sources. Case studies will also be presented, including FCC standards development for carmine and carthamus yellow.
Can We Win the Fight Against Food Fraud?

When: Monday, 06/03/2019 through Monday, 06/03/2019, 10:45 AM - 11:45 AM

Where: Ernest N. Morial Convention Center - Traceability Stage

The Food Fortress initiative and the food industry intelligence network (fiin) across the UK and Ireland demonstrate that, by working together, industry and regulators can win the fight against food fraud and reduce our vulnerability significantly. This interactive panel session will highlight how easy it is to carry out food crimes and challenge the audience to learn from the 2 successful examples presented and consider what they are going to do to join the fight! Our session will showcase some great examples of innovative data and intelligence sharing across sectors of the industry and regulators, risk assessment and data analytics - focusing on authenticity and traceability to drive a safer food supply chain and protect the interests of the consumer.  The role of food scientists and technologists in collecting robust data, interpreting, validating and communicating the data will also be highlighted in the initiatives presented.
Food Fraud Prevention: How Food Standards Complement Information Databases and Vulnerability Assessments

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 388-390

The impact of fraud on the food industry is not just the huge economic loss, but also negative effects on public confidence in food producers and regulators, and the risk of serious public health consequences. Incidents of food fraud are happening at a rate that increases consumers’ mistrust in the food industry. Consumers are now concerned about what they eat from the perspective of nutrition, quality, safety, and authenticity, and all of these attributes are related. They are going to great lengths and even changing their dietary habits to include foods (and supplements) thought to prevent disease and increase overall health. Consumers feel cheated after finding that foods are not accurately and appropriately labeled. Food safety programs also rely on the fact that the foods or ingredients are appropriately labeled. We know that information about potential adulterants and a structured approach to assessing vulnerability are important to food fraud prevention. However, food standards can also be a powerful tool to both agree on a standardized definition of “authentic” foods and to ensure authenticity and safety in the market. This symposium session will first introduce the latest information on foods susceptible to fraud, along with an update on database and vulnerability assessment tools for the prevention of food fraud. Then we will introduce current food standards and discuss the implementation of these standards to help mitigate supply chain risks. Case studies on protein ingredients, olive oil, and pomegranate juice will be presented. Finally, the latest analytical techniques and schemes applicable to food fraud prevention will be discussed using real-life examples.