Presentations2020-09-15T15:51:43+00:00

Oral Presentations (57):

  • Food safety stories built around the GFSI food safety culture framework. Maple Leaf Food Safety Symposium, Oct. 2, 2018, Mississauga, Ontario, CA.

  • Case Study: You’ve Got a Positive, Now What? You Didn’t Get a Positive, Why Not and What Might This Mean? PMA, United Fresh & Western Growers Joint Listeria Workshop, September 14, 2018, Seaside, CA.

  • Case Study: You’ve Got a Positive, Now What? You Didn’t Get a Positive, Why Not and What Might This Mean? PMA, United Fresh & Western Growers Joint Listeria Workshop, September 12, 2018, Fresno, CA.

  • Listeria Control Measures in Processing Plants. International Association for Food Protection Annual Meeting, July 9, 2018, Salt Lake City, UT.

  • How Changes to Appendix A and B Will Impact your Cooking and Cooling Validations and Responses to Deviations. American Meat Science Association 71st Reciprocal Meat Conference, June 26, 2018, Kansas City, MO.

  • Practical Applications of Microbial Modeling Webinar Series: Part III of III, May 22, 2018, International Association for Food Protection Webinar.

  • Understanding Product Risk and Appropriate Intervention, Advanced Listeria monocytogenes Intervention & Control Workshop. American Association of Meat Processors, April 25, 2018, Kansas City, MO.

  • Microbiology and Safety of Cooked Meats, Thermal Processing of Ready-to-Eat Meat Products. Ohio State University, College of Food, Agricultural, and Environmental Sciences, April 24, 2018, Columbus, OH.

  • Use of Predictive Microbial Models for Food Safety Assessment and Management, Refrigerated Foods Association – April 18, 2018, Technical Webcast.

  • Microbial Control in Clean Label Products: Pathogens are the Easy Part.  Global Food Forums Clean Label Conference 2018, March 27, 2018, Chicago, IL.

  • Practical Applications of Microbial Modeling. International Association for Food Protection Microbial Modeling and Risk Analysis and the Meat and Poultry Safety and Quality Professional Development Groups Webinar Series, March 5, 2018.

  • Revitalizing a Food Safety Culture in Food Processing. Certification for Food Safety Professionals, The University of Georgia, Extension Outreach Program. Athens, GA, Oct. 21, 2015.

  • Monitoring and Verification of an Effective Sanitation Program. Certification for Food Safety Professionals, The University of Georgia, Extension Outreach Program. Athens, GA, Oct. 20, 2015.

  • Case Study: Meat. The Safety of Sodium Reduction in the Food Supply: A Cross Discipline Balancing Act. The International Life Sciences Institute North America Technical Committees on Food Microbiology and Sodium. Washington, DC, Sept. 22, 2015.

  • Is Sodium Reduction in Processed Foods a Risk to Food Safety? Debate: Current Perspectives in Food Safety Roundtable. ILSI North America. Intl. Assoc. Food Prot., Annu. Mtg., Portland, OR, July 26, 2015.

  • Finding Listeria spp. before Listeria monocytogenes Finds You. Intl. Assoc. Food Prot., Annu. Mtg., Portland, OR, July 26, 2015.

  • Addressing Persistent Microorganisms in Meat Processing Environments. Inst. Food Technol. Annu. Mtg., Chicago, IL, July 13, 2015.

  • Validation of Lethality during an Industrial Microwave Bacon Cooking Process: Update. The Ohio State University, Thermal Processing of Ready-to-Eat Meat Products Short Course. Columbus, OH. April 8, 2015.

  • Microbiology of Thermally-Processed Ready-to-Eat Meats: Safety and Quality Factors. The Ohio State University, Thermal Processing of Ready-to-Eat Meat Products Short Course. Columbus, OH. April 8, 2015.

  • Effective Food Safety Management. 9th Food HACCP International Conference. Chicago, IL, Nov 4, 2014.

  • Accurate Detection of Listeria and Salmonella in Processed Meats and Associated Processing Environments. Rapid Methods in Food Safety Microbiology Symposium. Institute for Food Safety and Health and Food Research Institute. Burr Ridge, IL, Sept 18, 2014.

  • Controlling Biological, Chemical, and Physical Hazards in Pet Treat Production. Reciprocal Meat Conference, American Meat Science Association, Madison, WI, June 17, 2014.

  • General Microbiology and Understanding Microbiology in Meat Processing. Food Safety and Meat Microbiology School. University of Wisconsin-Madison, Food Research Institute/Meat Science Laboratory, July 22, 2014.

  • Implications of Sodium Reduction on Food Safety and Quality. Southern California Food Industry Conference, Southern California Institute of Food Technologists, Anaheim, CA, March 6, 2013.

  • Food Safety at Smithfield Foods. Smithfield Brown Belt Training. Iowa State University, Meat Science Department, Ames, IA, February 20, 2013 .

  • Food Safety Management in the U.S. Meat Industry. 9th International Meat Industrialization Seminar – MercoAgro, Chapecό, Santa Catarina, Brazil, Sept. 20, 2012

  • Comparison of Growth of a Combined Strain Listeria monocytogenes Challenge Study Inoculum in Different Chloride Salts Solutions. Intl. Assoc. Food Prot., Annu. Mtg., Providence, RI, July 24, 2012

  • Survival of Salmonella on Cooked Pig Ear Pet Treats. Intl. Assoc. Food Prot., Annu. Mtg., Providence, RI, July 24, 2012

  • Understanding Microbiology in Meat Processing: Safety and Quality Factors.  University of Wisconsin and Cooperative Extension Service. Food Safety and Meat Microbiology School. Madison, WI, July 17, 2012.

  • Food Safety Management in the U.S. Meat Industry. Ohio Association for Food Protection Summer Meeting. Columbus, OH, July 11, 2012.

  • Understanding Microbiology in Meat Processing. The Ohio State University Thermal Processing of RTE Meat Products Short Course. Columbus, OH, April 17, 2012.

  • Efficacy of processing-aid antimicrobials against Listeria monocytogenes strains. Intl. Assoc. Food Prot., Annu. Mtg. Milwaukee, WI, Aug. 3rd, 2011

  • Validation of lethality during an industrial microwave bacon cooking process. Intl. Assoc. Food Prot., Annu. Mtg. Milwaukee, WI, Aug. 2nd, 2011

  • Shelf life and the decision trees. Food Safety & Quality Mgr. Mtg., John Morrell Food Group, West Chester, OH, May 24th, 2011.

  • Implications of sodium reduction on food safety and quality. Grocery Manufacturers Association, Washington, DC. March 25th, 2011

  • Food antimicrobials: State of the science and the art of application. Food Safety Council, Smithfield Foods, Inc., Smithfield, VA Oct 5th, 2010.

  • Understanding meat microbiology: pathogens, starter, and spoilage. Food Safety & Meat Microbiology School, University of Wisconsin-Madison, Food Research Institute and Department of Meat Science, Microbial Sciences Bldg., Madison, WI, Aug 25th, 2010.

  • Controlling hazards and mitigating risks for cold-stored food products. IQPC Cold Chain for Food & Beverage Conference, Chicago, IL, June 29th, 2010

  • Food antimicrobials: State of the science and the art of application. Food Safety & Quality Mgr. Mtg., John Morrell Food Group, West Chester, OH, May 19th, 2010.

  • Microbiology and safety of cooked meats. Thermal Processing of RTE Meat Products – short course, The Ohio State University, Columbus, OH, April 6th, 2010.

  • Inactivation of Listeria monocytogenes on hams by lauric arginate shortly after vacuum-packaging. Int. Assoc. Food Prot., Annu. Mtg. Grapevine, TX, July 13th, 2009.

  • Short-term bacteriocidal efficacy of lauric arginate toward Listeria monocytogenes present on the surface of frankfurters. Int. Assoc. Food Prot., Annu. Mtg. Grapevine, TX, July 13th, 2009.

  • Food safety interventions for RTE products. Food Safety & Quality Mgr. Mtg., John Morrell Food Group, Sioux Falls, SD, May 13th, 2009.

  • Overview of scientific support. Food Safety & Quality Mgr. Mtg., John Morrell Food Group, West Chester, OH, May 28th, 2008.

  • Implications of salt and sodium reduction on food safety and quality. Univ. of Georgia, Center for Food Safety, Annu. Mtg., Atlanta, GA, Mar 4th, 2008.

  • Salmonella: the most versatile foodborne pathogen? Georgia Assoc. Food Prot., Fall Mtg., Marietta, GA, Sept 11th, 2007.

  • Validating post-lethality treatments for ready-to-eat meats. Dept. of Food Sci. & Technol., Univ. of Georgia, Athens and Griffin, GA, Feb., 2007

  • Antimicrobial research update. The Coca-Cola Company, 9th Annu. Microbiol. Mtg., Signes, France, April 17th, 2007

  • Update on preservative research. The Coca-Cola Company, Preservative Research Conference, Atlanta, GA, October, 2006.

  • Antimicrobial Research. The Coca-Cola Company, 8th Annu. Microbiol. Mtg., Rio de Janeiro, Brazil, March 28th, 2006.

  • Microbial modeling. The Coca-Cola Company, 8th Annu. Microbiol. Mtg., Rio de Janeiro, Brazil, March 29th, 2006.

  • Introductory beverage microbiology. The Coca-Cola Company, Corporate Quality Auditors Mtg., Atlanta, GA, January 17th, 2006.

  • Preservatives in beverages. The Coca-Cola Company, Microbiology Training Series, Atlanta, GA, December 7th, 2005.

  • Evaluation of hot water and sanitizer dip treatments of contaminated meat-cutting knives. Int. Assoc. Food Prot., 92nd Annu. Mtg. Baltimore, MD, Aug. 17th, 2005

  • Validation of the safety of bacon processing from biological hazards of Clostridium perfringens and Staphylococcus aureus. Int. Assoc. Food Prot., 92nd Annu. Mtg. Baltimore, MD, Aug. 17th, 2005

  • Validating post-lethality Listeria interventions for ready-to-eat meats. Univ. of Tennessee, Dept. of Food Sci., Knoxville, TN, July 1st, 2005

  • Overview of Clostridium perfringens. The Ohio State Univ., Cooked Products Stabilization Workshop. Columbus, OH, Sept. 14th, 2004.

  • Lactate and diacetate implementation. John Morrell & Co. Quality Assurance Mgr. Mtg., West Chester, OH, May 19th, 2004.

  • Supporting elements: where science meets HACCP. John Morrell & Co. Food Safety and Quality Mgr. Mtg., West Chester, OH, May 14th, 2003.

  • Incidence of Clostridium perfringens in commercially-produced cured raw-meat-product mixtures and behavior in these products during cooking, chilling, and refrigerated storage. Intl. Assoc. Food Prot., 89th Annu. Mtg., San Diego, CA, July 1st, 2002.

  • Corporate food safety research: a new tool for supporting HACCP and other food safety-related decisions. John Morrell & Co. Quality Assurance Mgr. Mtg., Newport, KY, May 15th, 2002

  • Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and the level of antioxidant power. Int. Assoc. Food Prot., 88th Annu. Mtg., Minneapolis, MN, Aug. 6th, 2001

  • Survival of Listeria monocytogenes in commercial food processing equipment cleaners and subsequent sensitivity to sanitizers. Inst. Food Technol. Annu. Mtg., New Orleans, LA, June 26th, 2001

  • Alkali-stressed Listeria monocytogenes: survival, thermotolerance, and behavior on beef frankfurters. Exit seminar, Ph.D. Degree, Dept. Food Sci. Technol., Univ. of Georgia, Athens, GA, June 15th, 2001

  • Survival and heat resistance of alkali-stressed Listeria monocytogenes. Intl. Assoc. Food Prot., 87th Annu. Mtg., Atlanta, GA, August 7th, 2000.

  • Survival and heat resistance of alkali-stressed Listeria monocytogenes. Dixie Section, Inst. Food Technol. Mtg., Athens, GA, April 6th, 2000.

  • Foodborne infections associated with eating sprouts. Georgia Assoc. Food Environ. Sanit., 1999 Fall Educ. Symp., Griffin, GA (invited), September 21st,1999.

  • Behavior of enterohemorrhagic Escherichia coli O157:H7 on alfalfa sprouts during the sprouting process as influenced by treatments with various chemicals. Intl. Assoc. Milk, Food Environ. Sanit., 86th Annu. Mtg., Dearborn, MI, August 3rd, 1999.

  • Comparison of chemical treatments to eliminate enterohemorrhagic Escherichia coli O157:H7 on alfalfa seeds. Intl. Assoc. Milk, Food Environ. Sanit., 85th Annu. Mtg., Nashville, TN, August 18th, 1998.

  • Efficacy of chemical treatments in killing Escherichia coli O157:H7 on alfalfa seed and sprouts and behavior of the pathogen during sprouting and storage. Exit seminar, M.S. Degree, Dept. Food Sci. Technol., Univ. of Georgia, CFSQE, Griffin, GA, August 11th, 1998.

  • Comparison of selective agar media and enrichment broths for recovering heat-stressed Escherichia coli O157:H7 from ground beef. Inst. Food Technol. Annu. Mtg., Atlanta, GA, June 21st and 23rd, 1998.

  • Comparison of selective agar media and enrichment broths for recovering heat-stressed Escherichia coli O157:H7 from ground beef. Dixie Section, Inst. Food Technol. Mtg., Huntsville, AL, April 3rd, 1998.

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