AOAC-03 Preliminary Program

Culture Independent Detection Methods: Scope and Validation Strategies for Routine Application in Food Laboratories Culture independent detection (CID) methods for pathogen detection are of growing interest to the food safety stakeholders, specifically to the meat industry. More recently some of the public health surveillance databases have also started incorporating the results from culture-independent methods. These methods do not require cultural isolation and confirmation of pathogens in a sample. Thus, these are unconventional for routine testing in food microbiology laboratories. There is a need to further discuss the scope, advantages, disadvantages, and a road-map for verification and validation strategies of the culture independent methods. This session will provide the perspectives of food industry and regulatory agencies on the application of culture independent methods in food laboratories. The session will also discuss at length if the culture independent methods can be implemented in routine food microbiology applications, outbreak investigations and public health surveillance and management. CO-CHAIR: Hari Dwivedi, bioMerieux, Inc. CO-CHAIR: Patrice Arbault, Nexidia • Hari Dwivedi, bioMerieux, Inc. Opportunities and Challenges in Using CID for Routine Applications in Food Safety and Public Health • Pamela Wilger, Cargill, Inc, Scope and Verification of CID for Industrial Application- an Example from the Meat Industry • Leslie Thompson, Vanguard Sciences Validation and Verification Approaches for Routine Use of CID in Food Contract Labs • Thomas Hammack, U.S. Food and Drug Administration Regulatory Perspective and Insight on the Future Road- Map for the Validation Strategies of Culture Independent Methods Workshop—Technical Committee for Juice and Juice Products (TCJJP): The Basics of Fruit Juice Quality Assessment Fruit juice producers face a number of challenges to bring high quality and nutritious products to the consumer, and the Food Safety and Modernization Act (FSMA) of 2010 only adds another layer of complexity. The goal of this workshop is to provide novice through the experienced practitioners an understanding of the latest, basic information on assessing the quality of the fruit juices they purchase as ingredients for their products. The workshop will cover how to assess the authenticity of juice in this day of new and exotic or other high cost fruits, how to accurately measure and reflect the sugar content of juice as a result of current health concerns and perceptions about sugar in the diet, and how to ensure the safety of 3:30 pm – 5:00 pm

products due to pesticides, heavy metals and other trace organic and inorganic contaminants. The session will be followed by the annual business meeting of the Technical Committee for Juice and Juice Products that all workshop attendees are invited to attend for further discussion on these and many other current topics of interest to the fruit juice community. CO-CHAIR: David Cunningham, Ocean Spray Cranberries, Inc. CO-CHAIR: Ramin Jahromi, Eurofins Scientific Group • Eric Jamin, Eurofins Scientific Inc. High Resolution NMR and MS: Powerful and Complementary Tools for Untargeted Authentication of Fruit Juice Products • Don Giampetro, iTiTropicals, Inc. Sourcing Tropicals—Just another Day in Tropical Paradise • Dana Krueger, Krueger Food Laboratories, Inc. Standard Methods for Sugar Analysis in Fruit Juices • Kai Liu, Eurofins Scientific Inc. Newer Chromatographic Methods of Sugar Analysis • James (Mike) Farrow, U.S. Food and Drug Administration Fruit Juice Adulteration and Contamination, an FDA Perspective—Part I • Ruiqing Pamboukian, U.S. Food and Drug Administration Fruit Juice Adulteration and Contamination, an FDA Perspective—Part II Botanical Dietary Supplement Ingredient Identity Authentication: Determining Appropriate Reference Materials for Botanicals and their Extracts The selection and appropriate use of botanical reference materials (BRMs) are the essential parts of dietary supplement botanical ingredient authentication activities. Botanical dietary supplement ingredients fall into one of two categories – dried plant parts and their more highly processed extracts. Dried plant part ingredients have undergone only physical processing steps such as milling to reduce particle size. More highly processed botanical ingredients have undergone further processing steps such as extraction, fractionation, distillation, fermentation, etc. or even being combined with other components to form compound ingredients. BRMs must be selected to match the essential character of the different botanical materials that are to be compared to them. This session covers important considerations in determining appropriate BRM selection and use. Un- extracted botanical material requires the use of dried BRM, the identity has been established by a botanist. Processed materials require highly-characterized reference materials that are fit for their intended use. They need to be sufficiently homogeneous and stable with respect to

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September 18–21, 2016

Sheraton Hotel, Dallas, Texas