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

Food Microbiology

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1 - 8 Results out of 8

Biosensors are emerging as a potentially revolutionary technology in the study and rapid detection of foodborne pathogens, toxins, allergens, contaminants, and indicators of food quality.

Low-moisture foods, such as flour and peanut butter, have made national headlines in the past few years due to foodborne illness outbreaks associated with pathogens in these products.
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.
Intense Pulsed Light (IPL) Technology for the Nonthermal Pasteurization of Powdered Foods

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

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

Powdered foods are widely used as ingredients in manufacturing processed foods or consumed directly by humans for their energy and nutrient contents. The popularity of powdered foods is rising due to the convenience and versatility of their usage. In order to extend their shelf-life and prevent the occurrence of food-borne diseases, powdered foods, like other food products, have to be decontaminated. Inappropriate and insufficient decontamination has led to numerous outbreaks of foodborne diseases in recent years due to the existence of pathogenic microbes in dry milk powder, infant formula, spices, bread crust, etc., or through the cross contamination when inappropriately pasteurized food ingredients such as spices were added into food products. The current processes to decontaminate powdered foods are thermal treatment, gamma irradiation, microwave, UV light, pulsed light, and fumigation, etc. However, these processes causes significant unwanted changes in powdered foods including moisture content, nutrient loss, and other chemical-related safety concerns.
In this session, intense pulsed light (IPL) will be presented and discussed as an emerging technology for non-thermal and safe pasteurization of powdered foods without inducing significant nutritional and quality damages. This session is a concentrated symposium that will introduce to the audience the fundamental inactivation mechanisms of IPL technology, the system development and scale-up possibilities, and the current industrial manufacturers.
Ultraviolet Treatment of Beverages: From Theory to Practice

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 08:30 AM - 10:00 AM

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

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.
Since the challenges of implementing UV are both theoretical and practical, this symposium has been designed as 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 UV treatment for beverages with high absorption and scattering properties. 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 to milk, in order to inactivate Cronobacter sakazakii. The presenter will discuss results of a feasibility study of UVC light application to reduce Cronobacter sakazakii in milk. The D-values for different strains of Cronobacter sakazakii will be discussed; in addition data on UV dose response curves of different strains of Cronobacter sakazakii will be presented. 
Integrity and Innovation in Probiotic Formulation

When: Monday, 06/03/2019 through Monday, 06/03/2019, 07:45 AM - 08:45 AM

Where: Ernest N. Morial Convention Center 283-285

Consumer acceptance of probiotics has grown rapidly over the past few years and the market for probiotics consumed by humans is estimated at $6.8 billion in 2018 with a CAGR of 8.3%, leading to a value of $12.7 billion in 2026. The total probiotics industry is predicted grow to an expected value of $64 billion by 2022 with a CAGR of ~7.0% from 2017-2022. The currently accepted definition of probiotics, proposed by a working group of the Food and Agricultural Organization of the United Nations/World Health Organization (FAO/WHO), is: “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. For consumers and suppliers alike, the key concerns are: (1) what health benefits and which microorganisms provide them; (2) how do I know that there is an “adequate amount” still alive at the end of shelf life, and; (3) how do I know which microorganisms are present and possibly at what relative concentrations in a blend. This symposium will address all three questions with examples of current best practices and leading-edge technologies.
Research Updates of Applying Non-Thermal Technology to Improve Microbial Safety and Quality of Food Products

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

Where: Ernest N. Morial Convention Center - 275-277

The brand new Foodborne Disease Outbreak Surveillance System of Centers for Disease Control and Prevention (FDOSS-CDC) reported that there were 5,760 outbreaks resulting in 100,939 illnesses, 5,699 hospitalizations, and 145 deaths in the U.S. from 2009 to 2015. Traditional food processing technology, typically heating, is the effective approach to kill foodborne pathogens and make food safe to eat. In the recent 10 years, there has been a growing interest in applying non-thermal processing technologies to meet consumer demand for minimally processed food. Non-thermal technology includes pulsed electric fields, high hydrostatic pressure, ultrasounds, cold-plasma, electrostatic spraying, and clean label food preservatives to modify food structure, and improve functionalities. These technologies have also been credited with improving digestibility, increasing bioactivity, enhancing sensory properties, controlling the release of flavors or nutrients, and reducing foodborne pathogens. In the last three years, research projects related to various non-thermal technology have been conducted in a wide range of food systems, from fruits and vegetables and meat and egg products to seafood and dairy products. This session will begin with brief opening remarks from one of the moderators to describe the application of non-thermal technology from food industry perspective, followed by an up-to-date summary of cold plasma research and development – its efficacy, impact on product quality, likely commercial applications, regulatory status, and key challenges for the future of key factors affecting bacteria survival and transfer. Following that, the impact of high pressure processing (HPP) on foodborne pathogen survival in ground meat products with mathematical model development and applications will be discussed. Then, the comparison studies of antimicrobials delivered by electrostatic sprayer verse conventional sprayer will be explored on poultry products with multiple pathogens and analyzed by the related agri-economic cost-effective models. In addition, a portable electrolytic sanitizing unit to control foodborne pathogen for small scale sanitizing conditions like family kitchen areas and organic farmers will be presented. Finally, a presentation regarding clean label management to improve microbial safety and shelf life of food products will conclude the session. The invited speakers include a food technologist, a food microbiologist, a food engineer scientist, and a food industry consultant. These speakers represent expertise from the food industry, government research institutions, and academia domestically and internationally.
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