content tagged as Food Safety & Defense

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The global supply chain of food/ingredients and the evolving food safety regulatory landscape has required the food industry to be agile and adaptive to be in regulatory compliance. The goal of this symposium is to discuss associated challenges and opportunities for the food industry. Expert speakers from the food industry and government will discuss topics on ingredient sourcing, microbial food safety, allergens, and technical assistance/training.
In this symposium, three food science or chemistry professors from Europe and the US will present and discuss novel and emerging analytical techniques for detection and characterization of nanomaterials in complex food matrices. The extraction and characterization of Engineered Nanomaterials (ENMs) in complex food matrices pose significant analytical challenges mainly due to extremely small size and aggregation of ENMs, as well as inhomogeneous distribution of ENMs in matrices.

This session will offer a unique opportunity for audience participants to learn about recent progress and applications of novel analytical methods for extraction and separation of ENMs from complex matrices using various devices and methods and novel methodologies and strategies for detection and characterization of nanomaterials using a combination of techniques. The advanced analytical methods that will be introduced in this session include light scattering- and mass detectors (Rudd Peters, Wageningen University), single particle inductively coupled plasma-mass spectrometry (Honglan Shi, Missouri University of Science and Technology), and surface-enhanced Raman spectroscopy, energy dispersive spectroscopy, and neutron activation analysis (Mengshi Lin, University of Missouri).
The new federal regulations coming out of the Food Safety Modernization Act (FSMA) require that all companies producing food (not currently under regulatory-required HACCP) have a written Food Safety Plan as well as a Preventive Controls Qualified Individual (PCQI) to create, implement and oversee that Food Safety Plan. This two-and-a-half-day short course will satisfy both requirements to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. You will gain the knowledge needed to create a Food Safety Plan and meet the FDA’s training requirement to become your company’s PCQI. The course provides advice from industry professionals, hands-on group activity sessions and documentation to help you develop and implement a preventive controls Food Safety Plan. Medium-sized companies will need to be in compliance with the preventive controls rules by the Fall of 2017. Get started now to ensure that you are ready!

Designed by the Food Safety Preventive Controls Alliance (FSPCA), this is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI.


IFT Members: $965
Non-Members: $1,150
Student Members: $450
Course registration includes continental breakfast, lunch, afternoon beverages, training workbook, and certificate designating you as a PCQI upon successful completion of the exam at the end of the course.
Bacterial antibiotic resistance has emerged to one of the top health challenges facing the 21st century. Antibiotics are used for maintaining health and productivity in food animals, and for treating diseases in animals and humans. However, mounting evidence suggests that imprudent use of antibiotics could lead to the emergence of resistant organisms posing significant problems to the food supply. In addition to bacterial resistance, some antibiotics such as carbadox can cause health problems in humans, including cancer, if their residues are present in the food. Although the US National Residue Program for Meat, Poultry, and Egg Products reported minimal violations for the presence of antibiotics in the food supply in the recent years (given the number of samples tested), reports, although scanty, indicate that there is the likelihood that these compounds end up in animal products. Given the impact of antibiotics on human health through resistance and residues, this joint symposium by the IFT Muscle Foods and Food Microbiology divisions aims to deliberate on some of the sensitive questions on the issue, and discuss the role of scientists, federal agencies, veterinarians, and industry professionals to reduce the impact of antibiotics on human health. The speakers will present and discuss the food safety, epidemiology, therapeutics, and livestock production perspectives. The selected speakers are experts on the topic and have contributed significantly to the understanding of antibiotic resistant bacteria and residues in seafood and animal-derived foods.
The acceptable daily intake (ADI), defined as the amount of a food additive on a body weight basis that can be ingested over a lifetime without an appreciable health risk, has been an important tool for food additive risk assessment for over 50 years. Deriving the ADI involves the selection of an appropriate intake threshold from chronic animal toxicity studies or human studies and applying safety factors to account for metabolic differences between animals and humans (interspecies differences) and human variability (intraspecies differences). Typically, a default factor of 10 is assigned to each of these parameters and multiplied together, resulting in a total safety factor of 100. While additional safety factors may be used to account for deficiencies in the available scientific evidence, the default safety factors may be revised to account for the mode of action of the food additive in animals and humans by using chemical-specific adjustment factors (CSAFs). Established using studies that characterize the toxicokinetic and toxicodynamic differences of the food additive between humans and animals and/or within humans, CSAFs are useful tools to define the safety of a particular food additive and refine the estimated ADI, accordingly.

This symposium will present considerations for deriving and utilizing the ADI in food additive safety evaluations. Specifically, practical implications and challenges of developing studies to support food additive safety assessments will be discussed, with a focus on those studies required to define CSAFs. Additionally, the application and validity of utilizing CSAFs to derive an ADI will be presented using a recent case example.