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September 18–21, 2016
Sheraton Hotel, Dallas, Texas
16
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
3:30 pm – 5:00 pm
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
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