The Institute of Food Technologists’ 2012 Annual Meeting & Food Expo in Las Vegas, Nev., Monday, June 25, through Thursday, June 28, will feature many technical oral and poster presentations and numerous symposia on food safety and quality. The following are brief descriptions of these sessions grouped by general topic along with descriptions of some of the exhibitors that will be at Food Expo.
In session 022 on Tuesday morning, “Improving the Safety of Fresh Produce: An Integrated Approach,” Jodi P. Williams of the National Institute of Food and Agriculture with the U.S. Dept. of Agriculture (USDA) will review the accomplishments of the National Integrated Food Safety Initiative Competitive Grants Program, Michael P. Doyle of the University of Georgia will discuss minimizing Escherichia coli O157:H7 food safety hazards associated with fresh and freshcut leafy greens, J. LeJeune of Ohio State University will discuss validating pre-harvest and peri-harvest food safety practices for their impact on microbial contamination of fruits and vegetables, and L.D. Goodridge of Colorado State University will discuss the use of microbial index organisms to predict the presence of Salmonella in a greenhouse tomato operation.
In session 065 on Tuesday afternoon, “Food Safety Assurance in a Global Food Biotechnology Market,” A. Gutsche of Pioneer Hi-Bred will describe how comparing the composition of a genetically altered crop to its parental conventional counterpart is one of the elements of a full safety assessment of the altered crop, Randal Grioux of Cargill Inc. will provide an overview of the global standards and guidance for the risk assessment of genetically altered foods, and Hector Quemada of the Biosafety Resource Network at the Donald Danforth Plant Science Center will address developments in genetic engineering of crops and how communication and perception limit the ability to develop new technologies and products.
In session 181 on Wednesday afternoon, “Case Studies in Fresh Produce Safety, Fast Food, Food Processing, and Foodservice,” C. Harold King of Chick-fil-A Inc. will discuss tools and procedures to prevent foodborne illnesses in restaurants, Valentina Trinetta of Ecolab will discuss use of chlorine dioxide and ozone for microbial inactivation on produce, and P. Crowe of Applied Oxidation will discuss a new chlorine dioxide technology called D-Fenz for pathogen control in food processing.
In session 244 on Thursday morning, “New Tools and Emerging Strategies to Minimize Risk of Economically Motivated Adulteration,” Jeffrey C. Moore of U.S. Pharmacopeial Convention will describe development of a searchable online database of food ingredient fraud reports and detection methods and a project to create a toolbox of rapid authentication methods for skim milk powder, Joe Jablonski of the U.S. Food and Drug Administration (FDA) will address detection of adulterated skim milk powder, Ken Rosnack of Waters will discuss detection of adulterated pineapple juice, and David Bolliet of Kalsec Inc. will discuss adulteration of garlic and onion oils.
In session 243 on Thursday morning, “Ingested Nitrite/Nitrate, Endogenous Nitrosamines, and Cancer Risk: A Comprehensive Review,” Andrew L. Milkowski of the University of Wisconsin will review the regulatory and safety history of nitrite and nitrate in foods; Nathan S. Bryan of the Houston Health Science Center at the University of Texas will discuss the physiological importance of nitric oxide signaling to nitrite, nitrate, and nitrosation reactions; J.R. Coughlin of Coughlin & Associates will review the data on animal carcinogenesis and nitrite/nitrate feeding; and Dominik D. Alexander of Exponent Inc. Health Sciences Practice will review the epidemiological cohort studies of nitrate/nitrite exposure and stomach cancer.
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In session 264 on Thursday afternoon, “Safety, Quality, and the Future of Raw Milk Cheese in the United States,” Dennis D’Amico of the University of Vermont will discuss assessing the risks associated with cheeses made from raw milk, Diane L. Van Hekken of the USDA’s Agricultural Research Service will discuss the quality advantages and disadvantages of making cheese from raw vs. pasteurized milk, and John Sheehan of the FDA will review the federal regulations governing raw-milk cheeses.
In session 258 on Thursday afternoon, “Economically Motivated Adulteration from a Food Defense Perspective: What You Don’t Know Can Hurt You,” Shaun Kennedy of the National Center for Food Protection and Defense (NCFPD) at the University of Minnesota will report on the center’s research projects on economically motivated adulteration, Jonathan W. DeVries of General Mills Medallion Laboratories will discuss how economically motivated adulteration occurs and the need to implement effective programs and testing procedures to minimize it, A. Kircher of the NCFPD will discuss monitoring of potential food system risks and identifying adverse food events, and Neil Stiber of the FDA will describe the FDA’s efforts to improve information sharing and industry outreach regarding adulteration.
In session 262 on Thursday afternoon, “Rapid and Novel Detection and Inactivation Methods to Mitigate Food Safety Hazards,” X. Li of the University of Delaware will discuss use of Tulane virus as a potential surrogate for studies of human norovirus in high-risk foods as a foundation for designing high-pressure processing for inactivation of human norovirus; M. Aydin of Arkansas State University will discuss development of a rapid system to simultaneously detect and identify Salmonella serotypes; H. Yin of National Chung Hsing University, Taiwan, will discuss a system for rapid detection of staphylococcal enterotoxin A gene in foods; P. Chu of National Chung Hsing University, Taiwan, will discuss development of a one-step qualitative test strip to detect contamination of foods by the wheat allergen gliadin; and M. Amalaradjou of Purdue University will discuss using a light-scattering sensor to detect and identify E. coli O157:H7 and Listeria monocytogenes colonies from food samples.
In session 015 on Tuesday morning, “A Look at the Non-O157 Shiga Toxin E. coli Strains Through Different Eyes,” Pina M. Fratamico of the USDA’s Agricultural Research Service will discuss the characteristics of and detection methods for non-O157 Shiga-toxin-producing Escherichia coli (STEC) strains considered adulterants in beef, Craig Letch of Beef Products Inc. will describe the company’s experiences with various STEC testing methodologies, Christine A. Summers of Costco Wholesale will discuss challenges associated with testing for non-O157 STECs in ground beef, and M. Brashears of Texas Tech University will discuss methods for detection of non-O157 STEC in beef products and animal/environmental samples.
In session 061 on Tuesday afternoon, “Detection Methods and Intervention Strategies for Shiga Toxin-Producing E. coli in Beef,” Norasak Kalchayanand of the U.S. Meat Animal Research Center will describe a chromogenic medium for detection of non-O157 STEC in beef, William C. Cray Jr. of the USDA’s Agricultural Research Service will discuss development of methods to detect non-O157 STEC and plating media for isolating them, Catherine N. Cutter of Pennsylvania State University will describe results of a study in small and very small beef processing plants to determine the presence of STEC by a polymerase chain reaction assay, and Betsy Booren of the American Meat Institute will discuss STEC outbreaks related to meat and poultry.
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In session 095 on Wednesday morning, “Challenges in Microbiological Safety of Food Products and Food Security in the Indian Subcontinent,” Damanna Ramkishan Rao of the USDA’s National Institute of Food and Agriculture will discuss challenges in prevention of foodborne illnesses in South Asian countries, where food safety programs, infrastructure, and capabilities vary widely; Arun K. Bhunia of Purdue University will discuss potential pathogens of concern and the dynamics of their entry into the food and water supply; Anuradha Prakash of Chapman University will discuss the use of new food processing technologies to improve the safety of fresh and processed foods in the Indian subcontinent; Rama Nannapaneni of Mississippi State University will discuss the occurrence of antibiotic-resistant bacteria in raw food samples in the Indian subcontinentand the antibiotics, disinfectants, and antimicrobials widely used there; and H. Thippareddi of the University of Nebraska, Lincoln, will discuss India’s regulatory framework and the food safety management systems being used in the food industry.
In session 096 on Wednesday morning, “Development of Antimicrobial Packaging with Biopolymers to Solve Food Safety Issues,” Z. Tony Jin of the USDA’s Agricultural Research Service will discuss development of edible and non-edible antimicrobial packaging systems with eco-friendly biopolymers; Sea Min of Seoul Women’s University will discuss development of antimicrobial films from defatted mustard meal to control growth of L.monocytogenes, C. Wu of the University of Delaware will discuss the development of antimicrobial films derived from lignin extracts from ethanol production, Weili Li of the Guelph Food Research Center will discuss development of biodegradable antimicrobial composite sheets for food packaging, and K. Yam of Rutgers University will discuss development of controlled-release packaging to deliver antimicrobials or antioxidants to packaged food.
In session 109 on Wednesday morning, “Best Practices in Teaching Food Microbiology,” Theodore P. Labuza of the University of Minnesota will discuss challenges in the teaching of food microbiology, Aubrey F. Mendonca of Iowa State University will present teaching strategies to enhance student learning in food microbiology, A. Mazzotta of Campbell Soup Co. will discuss developing a food safety curriculum for industry personnel, and Catherine N. Cutter of Pennsylvania State University will discuss teaching food microbiology to food industry professionals via extension workshops and short courses.
In session 117 on Wednesday morning, “Reducing Pathogen Contamination in Fruits and Vegetables,” Michelle Annette Smith of the FDA’s Center for Food Safety and Applied Nutrition will use the 2011 Listeria-in-cantaloupe outbreak to highlight steps the FDA is taking to enhance the level of information obtained during produce-associated outbreak investigations, Robert B. Gravani of Cornell University will discuss the role of Good Agricultural Practices in produce safety, Kai-Lai Ho of Chiquita Brands International Inc. will review alternatives to chlorinated water for sanitizing fresh-cut produce, and Brendan A. Niemira of the USDA’s Agricultural Research Service will discuss the use of ultraviolet light, electron-beam irradiation, pulsed visible light, cold plasma, and other treatments to inactivate and remove bacteria from fresh and fresh-cut produce.
In session 179 on Wednesday afternoon, “Developments in Growth and Modeling, Detection, and Inactivation of Listeria monocytogenes,” L. Huang of the USDA’s Agricultural Research Service will discuss a new Arrhenius-type kinetic model for evaluating the effect of temperature on microbial growth, N. Harper of Kansas State University will discuss effects of salts and salt substitutes on growth of L. monocytogenes in meat and poultry systems, A. Upadhyay of the University of Connecticut will discuss inactivation of L. monocytogenes on cantaloupes by plant-derived antimicrobial compounds with and without hydrogen peroxide, and M. Amalaradjou of Purdue University will discuss use of Listeria adhesion protein and a fiberoptic sensor for detection and targeted inactivation of Listeria.
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In session 209 on Thursday morning, “Assessment and Mitigation of Risk with the Use of Spices and Other Dry Ingredients in the Food Industry,” Jane M. Van Doren of the FDA will discuss the FDA’s research to determine the prevalence and levels of Salmonella in imported spices; Sadhana Ravishankar of the University of Arizona will discuss the antimicrobial activity of spices; Patty Harvey of ConAgra Foods will provide an industry perspective on spices and dry seasonings, from sourcing and supply-chain considerations to in-plant practices and risk-mitigation programs; and Nathan M. Anderson of the FDA will review emerging technologies for reducing the microbiological risk of low-moisture foods.
In session 217 on Thursday morning, “The Emerging Viral Threat: Novel Processing Technologies to Control Norovirus in Foods,” Hongda Chen of the USDA’s National Institute of Food and Agriculture will describe three mega projects designed to accelerate the development of processing technologies to improve food safety; Doris H. D’Souza of the University of Tennessee will present current knowledge on human noroviruses; J.L. Cannon of the University of Georgia will discuss potential hurdle technologies to reduce the risk of norovirus in meat processing and retail operations; Shyam S. Sablani of Washington State University will discuss a pilot-scale microwave pasteurization system to control contamination of prepackaged ready-to-eat meals; Haiqiang Chen of the University of Delaware will discuss the use of non-thermal processing technologies to destroy human norovirus, hepatitis A virus, and rotavirus in shellfish and other high-risk foods; and Rakesh K. Singh of the University of Georgia will describe the peer-review process used to select the three mega projects.
In session 245 on Thursday morning, “Norovirus: Little Pathogens with a Big Impact,” Lee-Ann Jaykus of North Carolina State University will discuss what is known about human noroviruses to develop strategies to control foodborne virus transmission; Alvin C. Lee of the Institute for Food Safety and Health at the Illinois Institute of Technology will discuss how non-thermal processing technologies and knowledge of human noroviruses in food production, processing, and handling environments could be used to develop and validate commercial control measures; and Richard H. Linton of Ohio State University will discuss the retail food industry’s development of educational materials and novel approaches for improving food-handling behaviors.
In session 094 on Wednesday morning, “Carbohydrate Polymers in Allergen-Free Foods: Addressing Food Texture Challenges While Removing Key Allergens,” Steve L. Taylor of the University of Nebraska will discuss analytical validation to document allergen-free claims on food products, Maureen L. Akins of TIC Gums will discuss use of hydrocolloid-based stabilizing agents in dairy-alternative food applications, Ron Pagaoa of National Starch/Corn Products International will discuss specialty starches/flours as replacements for eggs and wheat in baked goods, and Alessandra Marti of the University of Milan will discuss the manufacture of gluten-free pasta from rice.
In session 110 on Wednesday morning, “Challenges and Approaches for Controlling Food Allergens in a Dry Manufacturing Environment,” Joe L. Baumert of the Food Allergen Research and Resource Program at the University of Nebraska will discuss reducing cross-contact of food allergens on shared processing equipment and analytical methods for validating/verifying cleaning procedures, Robert Ryther of Ecolab Food & Beverage Div. will discuss cleaning and sanitizing challenges in food facilities and developing a complete sanitation program, Randy K. Porter of ConAgra Foods Inc. will discuss design of processing/packaging equipment and determination of appropriate cleaning methods and programs, W. Jeffrey Hurst of Hershey Co. will discuss allergen challenges in the confectionery industry, and Tim Ahn of Mars Inc. will discuss allergen management in chocolate and confectionery processing and strategies to address design limitations of process equipment.
In session 067 on Tuesday afternoon, “Non-thermal Hurdle Technologies: Food Safety and Quality Aspects,” Markus Walkling-Ribeiro of the University of Guelph will discuss use of combinations of pulsed electric fields and ultraviolet irradiation; Roman Buckow of the Commonwealth Scientific and Industrial Research Organization in Australia will discuss use of high hydrostatic pressure and heat; Stefan Toepfl of the German Institute of Food Technologies will discuss use of pulsed electric fields and natural antimicrobials; Sudhir Sastry and A. Yousef of Ohio State University will discuss use of moderate electric fields and ozone; and Carmen J. Moraru of Cornell University will discuss use of continuous ultraviolet and pulsed light in conjunction with other hurdles, including antimicrobials and membrane filtration.
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In session 069 on Tuesday afternoon, “Safety Issues and Concerns Impacting Aquaculture Products,” B. Koonse of the FDA will discuss how safety concerns about aquaculture products affect the industry’s ability to increase food security and seafood trade, Steven Wilson of the National Oceanic and Atmospheric Administration (NOAA) will discuss NOAA’s Seafood Inspection Program and the safety of aquaculture products, Christopher Sommers of the USDA’s Agricultural Research Service will discuss how advanced thermal and non-thermal processing technologies can improve the safety and shelf life of aquacultured seafood, and Juan L. Silva of Mississippi State University will discuss risk assessment of catfish and pangasius fish.
In session 111 on Wednesday morning, “Delivery of Fresh Food Quality via Alternative Processing Methods: Quality Kinetics and Shelf Life,” focusing on a study conducted by four universities and the U.S. Army Natick Soldier Center to compare the quality attributes of tomatoes processed by three different processing technologies for the same log reduction of Bacillus coagulans, Sudhir Sastry of Ohio State University will describe the methodologies used; Diane Barrett of the University of California will describe the analytical results; and C. Patrick Dunne of the Natick Soldier Center will present the sensory and shelf-life results.
In session 259 on Thursday afternoon, “Effects of Refrigeration, Particularly Freezing and Freezing Techniques, on Food Microbial Safety and Quality,” S. Sathivel of Louisiana State University (LSU) will describe the effects of air-blast, plate, immersion, cryogenic, and cryo-mechanical freezing on the microbial quality of frozen foods; Marlene Janes of LSU will discuss microbial safety of extended shelf-life refrigerated foods; Adam Borger of Rich Products Corp. will discuss developing and implementing microbiological quality and safety programs for frozen foods; and Ron Idol of Air Liquide Industrial U.S. LP will review the effects of refrigeration and freezing techniques on microbial safety and quality of foods and possibilities for improvement.
In session 066 on Tuesday afternoon, “New Issues on the Path to Market for Food Ingredients: The Impact of Science, Regulations, and Policy,” Claire Kruger of Spherix Inc. will discuss documenting a safe level of ingestion of products containing ingredients intended to provide health benefits, Roger A. Clemens of E.H. Horn will describe the results of pilot programs conducted by IFT for the FDA in collaboration with GS1 to identify methods for rapid and effective tracing of food products throughout the supply chain, and Barbara O. Schneeman of the FDA’s Center for Food Safety and Applied Nutrition will describe the FDA’s regulatory framework regarding health claims and nutrient content claims on food labeling.
In session 098 on Wednesday morning, “Impact of the 2011 Food Safety Modernization Act (FSMA) on Food Imports into the United States,” L. Mejia of Archer Daniels Midland Co. will discuss implications of the FSMA for the foreign food industry doing business in the United States; Cory Bryant of the FDA will describe the import provisions of the law and the implications for international food manufacturers and importers; Riëtte van Laack of Hyman, Phelps & McNamara, P.C., will address implications of the FSMA for foreign manufacturers and for domestic manufacturers and their foreign suppliers; and Rebecca Lopez-Garcia of LOGRE International Food Science Consulting will discuss the challenges that large and small businesses and regulatory agencies in Mexico will face with the implementation of the FSMA.
In session 185 on Wednesday afternoon, “Traceability: What Works and What Doesn’t,” Jennifer McEntire of Leavitt Partners will provide an overview of U.S. regulatory requirements, challenges in trace-back and trace-forward issues, and IFT’s work on the FDA’s traceability pilot projects; Helge T. Kittelsen of TraceTracker will present a whole-chain traceability approach to help companies implement electronic internal and external traceability; A. Hooper of Darden Foods will describe the risk-based, preventive approach the full-service restaurant chain uses to ensure the safety of more than 2,000 products sourced from 1,500 suppliers in 35 countries around the world; and Amanda Josey of BASF Corp. will discuss why companies should make traceability along the entire value chain a cornerstone of their sustainability program.
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In session 214 on Thursday morning, “New Food Safety Modernization Act and Food Defense Education Challenges,” Cory Bryant of the FDA will discuss the FDA’s efforts to develop guidance and tools to help the food industry proactively mitigate intentional adulteration, M. Tajkarimi of North Carolina A&T State University (NCATSU) will describe the university’s two new courses on food defense sponsored by the USDA, Abbey Nutsch and Justin Kastner of NCATSU will describe initiatives developed by Kansas State University and the National Center for Food Protection and Defense at the University of Minnesota to enrich the food protection and defense-related curricula and learning opportunities, and G. Prince of NCATSU will discuss preparing for implementation of the FSMA’s food-defense requirements.
In session 218 on Thursday morning, “The Future of GRAS Ingredients and Food Additives: Impacts of the Changing Environment on Food Science,” Joseph Scimeca of Cargill Inc. will discuss determining whether a substance is generally recognized as safe (GRAS), Tom Neltner of the Pew Health Group will describe the organization’s activities regarding GRAS substances and food additives, and Michael W. Pariza of the University of Wisconsin will discuss how changes to food additive scientific and regulatory standards might affect food scientists.
In session 241 on Thursday morning, “Enhancing FDA’s Evaluation of Science to Ensure Chemicals Added to Human Food Are Safe: Results of Workshops,” Maricel V. Maffini of the Pew Health Group will summarize the results of two workshops on enhancing the science aspects of food-additive safety decisions, and N.J. Rachman of the Grocery Manufacturers Association will present a perspective on the workshops.
In session 099 on Wednesday morning, “Innovative Sensory Tools and Approaches to Manage Product Quality,” Lisa Kellen of Kellen Consulting will discuss industry sensory evaluation practices, Bill J. Simpson of Cara Technology Ltd. will discuss use of stabilized reference standards to train and validate the performance of brewery taste panels, and Christine A. Summers of Innovative Sensory Tools and Approaches to Manage Product Quality will discuss how sensory analysis techniques can help retailers develop product specifications and monitor supplier quality.
In session 108 on Wednesday morning, “An African Sensory Adventure: How Sensory Science Can Contribute to Food Security, Diversity, Health, and Nutrition in Africa,” Henriette L. de Kock of the University of Pretoria, South Africa, will discuss the diversity of African food plants and the food-security and related challenges in southern Africa; John S. Mendesh of General Mills Inc. will describe the activities of Partners in Food Solutions, a nonprofit organization that links the technical and business expertise of volunteer employees at General Mills, Cargill, and DSM to small and medium-sized mills and food processors in the developing world; and Fran Osseo-Asare of Pennsylvania State University will describe ingredients and cooking equipment and techniques in western Africa.
In session 239 on Thursday morning, “ASTM: Best Practices in Sensory Evaluation,” Joe E. Herskovic of ConAgra Foods Inc. will discuss discrimination testing and choosing a methodology, Suzanne Pecore of General Mills Inc. will discuss descriptive analysis, John Ennis of the Institute for Perception will discuss substantiation of sensory claims in advertising, and Anne Goldman of ACCE International will discuss cross-cultural consumer research.
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In session 266 on Thursday afternoon, “Flavor Perception, Satiety, and Nutrition: Implications Throughout the Life Cycle,” Julie A. Mennella of Monell Chemical Senses Center will discuss flavor learning among infants and the impact on long-term health and food habits, Maria G. Veldhuizen of Yale University will describe an fMRI/behavioral study on flavor-nutrient learning in humans and the possible influence of body mass index, and Claire Murphy of San Diego State University will discuss fMRI studies on processing of taste and odor information in the human brain.
In session 005 on Tuesday morning, “An Inside Look at the American Farm and How Sustainable Practices Impact the Food Industry,” Bryan Young of Southern Illinois University will discuss sustainability of modern crop production and compare conventional, biotech, and organic production systems; Nancy Kavazanjian of Hammer & Kavazanjian Farms will describe sustainability practices that are improving land; Lindsey Loving of the International Food Information Council (IFIC) will discuss consumer awareness and perceptions of sustainability in food production and recommendations for communicating the role of food technology in improving sustainability; and Jeanne von Zastrow of the Food Marketing Institute will discuss retailer efforts to coordinate with food manufacturers in sourcing sustainable products.
In session 071 on Tuesday afternoon, “Sustainability Full Circle: Where Food Quality, Safety, and Healthfulness Intersect with Environmental Consciousness to Meet Consumer Expectations,” Jeff Dlott of SureHarvest will discuss successful agricultural sustainability programs; N. Frey of the Sonoma Winegrape Commission will discuss the California Sustainable Winegrowing program, which identifies sustainable practices to nurture and protect Sonoma County wine grapes; and Suzy Badaracco of Culinary Tides will discuss consumer expectations for nutritious and safe foods that are not detrimental to the environment and growers’ role in the sustainability ecosystem.
In session 115 on Wednesday morning, “Life Cycle Assessment: Farm to Table,” Martin C. Heller of the University of Michigan will present a case study on a dairy product to show how accounting for all the inputs and outputs—from the extraction of raw materials through the production, use, and end of life of a product—can help reduce a product’s environmental impact; Gail Barnes of the Innovation Center for U.S. Dairy and Dairy Management Inc. will present a framework to help companies reduce the environmental impacts of their products; and Erin DeSimone of FoodMinds LLC will discuss links between nutritional value of foods and their environmental, social, and economic dimensions within the sustainability framework.
In session 204 on Thursday morning, “Six Ways to Succeed in Today’s Sustainability Marketplace,” Steve French and Diane Ray of the National Marketing Institute (NMI) will discuss consumer trends related to sustainability as determined from NMI’s LOHAS Consumer Trends Database®, and Mary Lynne Shafer of Corn Products International will discuss how knowledge and insight of ingredient sustainability can be reflected in market/business strategies.
In session 211 on Thursday morning, “Food and Nutritional Benefits from Sustainable New Crop Technologies,” Cathleen Enright of Biotechnology Industry Organization will discuss the impact of new technologies on the food supply and the role of farmers, food companies, and consumers in helping to meet sustainability goals; Ross Maynard Welch of the USDA will discuss how advancements in sustainable agriculture have improved nutrition and diet; and David Jackson of LMC International will focus on sustainability of vegetable oils and oilseeds.
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In session 006 on Tuesday morning, “Nanotechnology and the Food System: Fundamentals, Applications, Education and Outreach, and the Legal and Regulatory Landscape,” Jozef Kokini of the University of Illinois will provide an introduction to the methods, tools, and applications of nanotechnology; Rickey Yada of the University of Guelph will discuss nanotechnology programs at universities and the need for educating consumers about nanotechnology; and Mitchell A. Cheeseman of Steptoe & Johnson LLP will discuss differences between U.S. and European laws and regulations.
In session 182 on Wednesday afternoon, “Safety Evaluation of Nanodelivery Systems and Nanoparticles in Foods,” Sally Tinkle of Louisiana State University will describe the National Nanotechnology Initiative’s research efforts to provide the information regulatory agencies need to perform risk assessments that protect public health and the environment and support the beneficial use of nanotechnology; Cristina M. Sabliov of the University of Missouri will discuss the biodistribution of polymeric nanoparticles used for enhanced vitamin E delivery; Prabir K. Dutta of Ohio State University will discuss interaction of commercially available nanoparticles with intestinal epithelial cells; and Mengshi Lin of the National Nanotechnology Coordination Office will discuss new methodologies and strategies for extraction, detection, and characterization of engineered nanoparticles in foods.
Eleven short courses will be held in Las Vegas just prior to the Annual Meeting. Among them are the following courses related to food safety and quality: “Integrating Risk-Based Preventive Controls into Your HACCP Program” (June23–25), “Microencapsulation in Food Applications” (June 24–25), “Sensory Testing for Product Development and Claims Support” (June 24–25), and “Quality Changes in Foods Processed Using Alternative Processing Technologies” (June 25).
The 2012 Annual Meeting & Food Expo will include a Food Safety & Quality Pavilion that will feature vendors offering options and solutions for food safety and quality. The following are brief descriptions of some exhibitors offering products for food safety and quality.
A new refractometer has a unique design that facilitates its submersion in samples. The PAN-1 sustained immersion refractometer (photo, right) can be positioned in a tank or pan with its prism submerged in a sample. The unit reads continuously, updating every 30 seconds, and displays Brix and temperature levels while the sample cooks, mixes, condenses, or chills. The user has only to mount the unit on the side of the holding vessel. ATAGO USA., Inc., www.atago.net, Booth 1104
Spray dryers for food agglomeration and microencapsulation use evaporation and vacuum technologies. Besides spray dryers, BUCHI Corp. provides instruments that perform NIR spectroscopy, Kjeldahl and solvent extraction, modular flash chromatography, nitrogen and protein analysis, and other functions for food testing and quality control. Buchi Corp., www.mybuchi.com, Booth 1769
Quality analytical services provide solutions for food testing. Waters® Corp. offers food testing analytics that include sample preparation, chromatography, mass spectrometry, and data management software. The company’s equipment and services are sensitive and versatile, meeting regulatory requirements for food safety, quality control, and profiling. Waters Corp., www.waters.com, Booth 1132
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Analysis of fat and moisture content is on the smart track. The SMART Trac II system determines fat and moisture content in minutes. The system uses microwave drying to determine moisture, and its NMR technology measures fat content in only 8 sec. This analyzer needs no calibration and provides accurate results for an entire sample without the use of solvents. CEM Corporation, www.cem.com, Booth 923
An analytical instrument for taste mimics the patterns of the human tongue. The TS-5000Z converts the taste of foods, beverages, and pharmaceuticals into numerical data. Similar to the human tongue, which has a lipid bi-layer with a specific electrical potential, the TS-5000Z has sensors containing artificial lipid membranes that cause electrostatic interactions with different substances. This allows the sensors to determine the taste of samples, including such nuances as richness, sharpness, bitterness, and astringency. C.W. Brabender Instruments, www.cwbrabender.com, Booth 621
Isotherm generation technology tracks moisture in product samples. The AquaLab Vapor Sorption Analyzer (photo, below) reveals how moisture content affects the shelf life of products and helps identify quality control issues. The analyzer utilizes isotherm generation technology to monitor moisture content, estimate shelf life, and determine models of temperature and component mixing in hours. Decagon Devices, Inc., www.decagon.com, Booth 1920
Gaseous and aqueous ozone disinfection systems integrate ozone sanitation into food production and processing. A gaseous ozone acts as an antimicrobial disinfectant in cold storage and controlled atmosphere facilities by killing microscopic pathogens, leaving no chemical residue. Ozone can act as an antimicrobial spray on food and simultaneously sanitize surfaces such as conveyor belts. Ozone disinfection systems also help businesses reduce their carbon footprints. DEL Ozone Food Safety Solutions, www.delozonefood safety.com, Booth 2828
New antimicrobial coatings can enhance food safety programs. Removable antimicrobial coatings provide better control of microorganisms on non-food contact surfaces. The ready-to-use RAC 100™ and RAC 100™ BL can be applied via spray, roller, or brush to sanitize environmental surfaces in food, dairy, and beverage processing facilities. The coatings can be removed by rinsing the surface with water or by peeling from the surface. Ecolab, Inc., www.ecolab.com, Booth 2129
New protein analyzer recycles crucibles. The vario MAX cube (photo, left) employs reusable 5 mL stainless steel crucibles and an integrated 90-position automatic sampler. Replacing the vario MAX analyzers, the cube features a smaller robotic sampler with automatic dish removal, reduced helium usage, and faster analysis. This vario Max can analyze liquid or solid samples in one run. Elementar Americas, Inc., www.elementar.de, Booth 1970
Automated centrifuge is main component in pre-analytical automation systems. The Rotanta 460 RSC Robotic (photo, below) is a refrigerated PC-based centrifuge with accurate rotor positioning. The unit is designed for simple integration in automated laboratory systems and offers customizable adapters to fit any robotic arm. The Rotanta also accommodates specialty applications for food and beverage markets. Hettich Instruments LP, www.hettweb.com, Booth 3537
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Quality hygiene tools blend innovation and sanitation for the food and beverage industry. The Salmon Hygiene Technology product line offers up to nine colors to assist food and beverage companies with attaining HACCP compliance. Available in three levels of quality (premier, professional, and ultimate), the Salmon Hygiene line of products can withstand heavy use and resist moisture absorption and bacterial contamination. Also, the products’ ergonomic design provides a pleasing enduser experience. Hill Brush Inc., www.hillbrushinc.com, Booth 2072
Nutritional elemental and heavy trace metal testing programs have improved. Medallion Labs has upgraded its instrumentation to an ICP-MS system, which provides results in parts per billion rather than parts per million. This improvement allows for better accuracy and lower quantitation limits. The company also provides a Heavy Metals Package that detects antimony, arsenic, cadmium, lead, and mercury. Medallion Laboratories, www.medallionlabs.com, Booth 2069
A wine saver uses a high-quality oxygen absorber to maintain flavor and freshness. The Everfresh Wine Saver combines with a disposable cartridge containing an oxygen absorbant that eliminates oxygen inside wine bottles, preserving the distinct flavor and taste of the wine. The cartridge is made from foodsafe materials. Lipmen Company, Ltd., www.lipmen.co.kr, Booth 233
Software solution facilitates food safety management. The web-based application provides an integrated solution that helps businesses manage every aspect of food safety. The software is compatible with SQF, FSSC 22000, and HACCP certifications and eliminates the need for paper files. Because the application is webbased, no installation is required, and data back-up is automatic. Safefood 360, www.safefood360.com, Booth 1775
New series of scales have simple and easy operation. FC-i counting scales have internal resolution and 4-line display for easy operator viewing. The series also offers high performance counting and 500 sets memory with alphanumeric product names and codes. Paul N. Gardner Company, Inc., www.gardco.com, Booth 1430
New technology for product decontamination is available. In partnership with Steril-Aire™, REYCO Systems debuts a new technology to decontaminate incoming and re-circulating air streams, food products, and equipment surfaces. UVC Emitters™ operate in fast cold-air streams to kill viruses, bacteria, molds, fungi, and yeasts by disrupting DNA/RNA structure. UVC light emissions can destroy Salmonella, E. coli, Listeria, and other microbes on product surfaces prior to packaging. REYCO systems, www.recyco sys.com, Booth 1879
New microbiology research and development facility opens in Cincinnati. Q Laboratories, Inc., has finished constructing a 5,000 sq. ft. state-of-the-art R&D laboratory for microbiology that is capable of performing large-scale validation projects and executing such projects simultaneously. Besides performing a diverse array of third-party research projects, the laboratory offers AOAC Official Methods of Analysis and Performance Tested Methods studies, microbiological challenge studies, and sanitizer and disinfectant studies. Also, the facility is the only North American laboratory certified as a MicroVal Expert Laboratory. Q Laboratories, www.qlaboratories.com, Booth 1877
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Software for sensory science and consumer interaction provide innovative services. Compusense Five, a sensory software, allows customization of tests, facilitates panel training, and provides easy test replication. Compusense at-hand, a web-based software platform, provides to clients the ability to evaluate concepts or products from virtually anywhere. Besides software solutions, Compusense offers consultative services for design and data analysis, data interpretation, market research, and insight into consumer behavior. Compusense, www.compusense.com, Booth 1401
Computer software for nutrient analysis faciliates automated label creation. Genesis R&D automates nutrient analysis and the creation of a variety of labels. Food Processor evaluates client dietary needs and analyzes nutrient intake levels. And Food Prodigy documents client intakes and activities electronically. ESHA has been providing nutrition analysis through software and nutrient databases such as these for 28 years. ESHA Research, www.esha.com, Booth 2621
Neil H. Mermelstein, a Fellow of IFT,
is Editor Emeritus of Food Technology