Session 28: Microbial Control and Food Safety Sponsored by Toxins
Thursday, July 28, 2016: 8:00 AM-11:30 AM
Bayside B/C, 4th Fl (Sheraton New Orleans)
Joan W. Bennett - Rutgers University and Jiujiang Yu - USDA/ARS
Food is not only important for our daily life, but important for the economy and social stability. Ensuring the safety of food is a constant challenge for producers, processors, distributors, and consumers, as well as regulatory agencies. Foodborne illnesses  are often caused by pathogenic microbial agents including bacteria and toxic molds. Pathogenic bacteria may cause acute illness, while food contaminated with mycotoxins may cause chronic diseases. Better understanding of hazardous foodborne pathogens is vital for devising effective control strategies. Emerging and re-emerging foodborne pathogens remain a major threat to food safety. The growth in global trade has complicated the issues facing the food industry and the research community.  In this session, scientists from Government, Industry and Academia will come together to present and discuss their research on controlling these microbes.
8:00 AM
Listeria monocytogenes in tree fruits; the prevalence and potential mechanisms of contamination
Dumitru Macarisin, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD
8:30 AM
Olive leaf extract inhibits growth and biofilm formation in L. monocytogenes
Yanhong Liu, Lindsay McKeever and Nasir Malik, ARS-USDA-ERRC, Wyndmoor, PA
9:30 AM
Break, Grand Ballroom Foyer 5th Fl
10:30 AM
Dynamics of microbial community during the process of Fu brick tea
Liu Xingzhong, Wenjiao Cai, Jun Chu, Lizheng Xiao, Dongpo Liu and Meichun Xiang, Institute of Microbiology, Chinese Academy of Sciences, State Key Laboratory of Mycology, Beijing, China
See more of: Presentations