The AME Food Testing Show

Craig graduated with a PhD in Biomedical Engineering from the University of Canterbury in Christchurch, New Zealand.

Craig worked as a database designer for Digital Equipment Limited. He worked for 15 years at AuCom Electronics Limited, a company that develops electronic industrial motor control systems. Craig was responsible for Research and Development at AuCom, then the Director of Design..

Craig is the Chief Executive Officer at Veritide Ltd. Veritide has developed a certified Anthrax/spore detection device called Ceeker.

1. Introduction.

2. What is a foodborne pathogen?

3. What types of contaminants can meat products contain?

4. Does contamination include microorganisms, faecal contamination and "other" items?

5. What are meat spoilage bacteria or micro-organisms?

6. Which tests can detect foodborne pathogens in meat products?

7. What are the technical challenges those tests pose?

8. Which new technologies are available to solve these challenges?

9. Which new proprietary testing technology uses fluorescence?

10. Do the Veritide technologies test for total viable organisms with quantification?

11. Can the technologies test surface, airborne and liquid samples?

12. The portable instrumentation can test rapidly, on-site for the detection of bacteria, viruses and other biological agents.

13. The Ceeker™ detects in 3 to 10 minutes (approximately, depending on spore species, spore density and analysis conditions).

14. Veritide is developing cutting-edge technologies which include a hand held "wand" with fibre optics and a full carcass scanner.

15. Conclusion.

Craig Tuffnell

Cheif Operating Officer

Veritide Limited

+64 21 945944

The Use of Acidifiers in Controlling Salmonella with Nataliya Roth, Technical Manager, BIOMIN

Click: http://www.blogtalkradio.com/ame-foodtestingshow/2013/04/30/use-of-acidifiers-in-controlling-salmonella-nataliya-roth

Duration: 23 minutes, 25 seconds.

Nataliya was born in Ukraine. She studied technology of meat products at the University of Veterinary Medicine in Lviv, Ukraine.

She then moved to Austria to study Food Technology and Biotechnology at the University of Natural Resources and Life Sciences in Vienna.

For the past 5 years she has worked as a technical manager for Biomin.

She is also working on her PhD thesis about the reduction of antibiotic resistant bacteria with help of feed additives.

Agenda:

1.    Introduction

2.    What is a foodborne pathogen?

3.    What is Salmonella?

4.    How can Salmonella be controlled in food?

5.    What are acidifiers?

6.    How can acidifiers be employed to control Salmonella?

7.    What products does BIOMIN Holding GmbH offer?

8.    What is the optimum application protocol?

9.    Conclusion

Nataliya ROTH DI (MSc)

Technical Manager

BIOMIN Holding GmbH

Industriestrasse 21

3130 Herzogenburg, Austria

Tel: +43 2782 803 314

Mobile: +43 664 8254 318

http://www.biomin.net

FAIMS: An Emerging Technique for Food & Beverage Safety with Billy Boyle, Co-Founder and President, Operations of Owlstone.

Since co-founding Owlstone, Billy has been overseeing the development and implementation of the detection technology with nanotechnology foundry partners.

He is also active in business development, demonstrating to partners how the Owlstone technology can used to realise a paradigm shift in detection applications and deployment scenarios.

Billy is heavily involved in the creation and realisation of new technologies and IP.

Prior to joining Owlstone Billy was a Research Associate in the Microsystems and Nanotech group at Cambridge University.

In an academic / industry consortium he designed and developed silicon-opto hybrid devices for next generation telecoms systems.

Agenda:

1. Introduction.

2. What is FAIMS (Field Asymmetric Ion Mobility Spectrometry)?

3. How does the FAIMS specificity and sensitivity compare with other technologies?

4. What kinds of food samples can the FAIMS technology be used to analyze?

5. How can Food Freshness and Odour Detection be performed?

6. How can the spoilage of meat during storage and transportation be detected?

7. How can the detection of potato storage diseases be quantified in less than 5 minutes?

8. Conclusion.

Contact:

Phone

Billy Boyle

Co-Founder and President, Operations

Owlstone Ltd

127 Cambridge Science Park

Milton Road

Cambridge CB4 0GD

Phones:

UK +44 (0)1223 96 8189

USA +1 415 992 6671

http://www.owlstonenanotech.com

LinkedIn: http://www.linkedin.com/in/billyboyle

Twitter @Bily_Boyle

Skype billy.boyle4

The Use of Pathatrix Technologies in Food Testing with Melanie Patterson.

Melanie is the Food Safety Consultant for Life Technologies in Europe.

Her role is to understand market requirements and apply her microbiology background to identify what solutions Life Technologies can provide to better meet customer testing needs.

She works closely with the commercial teams, product management and R&D.

She has worked for Life Technologies for 5 years.

She enjoys the frequent customer interaction and attending industry forums and events.

Her background includes a BSc in microbiology and 13 years working in the food safety industry.

She has worked in a contract laboratory both at the bench and helping customers with troubleshooting.

She also has experience working as a support specialist across Europe.

Agenda:

1. Introduction.

2. What is the goal of food testing for human pathogens?

3. Which bacterial pathogens cause the most harm?

4. What are some of the methods to detect those pathogens?

5. How does the Pathatrix technology address those challenges?

6. What is re-circulating immuno-magnetic separation (RIMS) technology?

7. How does a high volume wash enable the efficient removal of sample matrices, non-specific microorganisms and PCR inhibitors?

8. What are the advantages of Pathatrix?

9. Are there any alternatives to Pathatrix?

10. Conclusion

Contact:

Melanie Patterson

Senior Product Applications Specialist for Food & Safety

Life Technologies

http://lifetechnologies.com/foodsafety

+800-500-6885

Sales Funnel Development for Food Professionals with Humberto Huerta.

Humberto has over 20 years experience in consultative sales.

His sales management leadership spans high-technology and consumer product systems.

Humberto is a dedicated, professional, laser-focused on the right things and has exceptional rapport with his customers and internal colleagues.

He is a graduate of San Diego State University in Business Management.

Humberto is an avid surfer and former baseball pitcher.

Agenda:

1. Introduction

2. The importance of professionalism in food sales.

3. How to solve food customer problems?

4. What is a sales funnel?

5. How to maximize the sales funnel?

6. What is a professional sales relationship in food sales?

7. Conclusion

Contact:

Humberto Huerta

Strategic and Tactical Sales Consulting

714-318-0214

http://www.linkedin.com/profile/view?id=72815283&locale=en_US&trk=tyah

Responding to FDA Warning Letters under FSMA regulations with Marc Sanchez, Esq.

Marc Sanchez, JD/M.S. Itn'l Comm. Policy, Attorney & Consultant with Social Media, Privacy, Food/FSMA Compliance, Recalls, USDA Imports, FDA & CPSC Compliance issues. 

Marc's practice in Atlanta, Georgia, focuses on product recalls, regulatory compliance, and employment law.  He has a special interest and knowledge of food law and social media privacy publishing several articles and presenting throughout Washington on the topics, including FDA compliance (food and medical device), recalls, import protocols, and employee privacy.    Agenda: 1. Introduction. 2. What is an FDA Warning Letter? 3. When is a warning letter issued? 4. What is the effect of the proposed FSMA regulations? 5. Strategies in the event of an FDA 483 letter. 6. Conclusion.   Contact: Marc C. Sanchez, JD/M.S. Itn'l Comm. Policy Attorney & Regulatory Consultant (Medical Device, Food, Dietary Supp., & Social Media/Digital Privacy) Contract In-House Counsel & Consultants, LLC PO Box 8292 Atlanta, GA 31106 404.895.4882 [email protected] http://foodct.com

One Forward/One Back: Food Safety Traceability with Pamela Sweeten

 

She is the owner of P. Sweeten Consulting and Representative for Advanced Traceability Solutions & ScoringAg and Advocate for Safe Food.

Pamela attended CSU Stanislaus as a Communication Major, then in 1992, began her career with the almond industry.  Her experience began with transportation, logistics, and shipping of almonds. She has actively promoted food safety and quality in almond processing. She is active in the California Women for Agriculture, the American Agri-Women, the Central California Children’s Hospital and the Escalon FFA Ag Boosters organizations.

The agenda:

Introduction. Why does food safety require traceability of products? What are the minimum requirements of traceability? What does One Step Forward mean? What does One Step Back mean? What are the best practices for food managers to engage to assure traceability? Conclusion.

Contact:

Pamela Sweeten

P. Sweeten Consulting

Modesto, CA

209-606-1418

http://www.trackmycrop.com

http://www.tracethefood.com

Supplier Compliance Challenges Throughout the Food Supply Chain with Barbara Levin

Barbara Levin is SafetyChain Software’s Senior Vice President of Marketing and Customer Community.  

She is a frequent speaker and publisher in the ERP and Software-as-a-Service communities.

Barbara is best known for working with customers to increase understanding of the role technology plays in meeting strategic business initiatives.

At SafetyChain, she is focused on building awareness, throughout the food safety & quality community.

She strives to implement innovations such as Food Safety Chain Management.

Her mission is  to help companies stay ahead of the growing complexities of global enforcement of food regulations and requirements.

1. Introduction.

2. Which types of companies comprise the food supply chain?

3. What types of challenges do they face when it comes to supplier compliance?

3. What traditional methods have been used to document manage their supplier compliance their activities?

4. What are the new FSMA supplier challenges?

5. How can technology optimize supplier compliance challenges?

6. What goods and services does SafetyChain offer?

7. Conclusion.

Contact:

Barbara Levin

SVP, Marketing & Customer Community

www.safetychain.com

Office: 415-233-9474 x 1003

Cell: 415-637-4065

Peanut Executives Indicted in 2009 Salmonella Case with Shawn Stevens, Esq.

Shawn is an equity member of the law firm of Gass Weber Mullins. He is one of the only lawyers in America who dedicates his practice entirely to representing the food industry.

Mr. Stevens works closely with food companies to identify and manage risk, plan and prepare for possible crises.

Mr. Stevens has also defended food industry clients against high-profile foodborne illness outbreak claims in more than 20 states throughout the country.

Agenda:

1. Introduction.

2. 2009 FDA investigation of salmonella outbreak at PCA plant in Blakely, GA.

3. CDC reported 714 sickened & 9 deaths in 46 states because of outbreak.

4. Largest food recalls in U.S. history, involving thousands of products.

5. FDA plant inspection found dirty, unsanitary conditions.

6. The company's own testing found salmonella contamination, but it continued to ship its products.

7. PCA's scheme to fabricate certificates of analysis accompanying shipments of products.

8. Daniel Kilgore signs plea agreement in 2013: mail/wire fraud, the introduction of adulterated and misbranded food into interstate commerce with the intent to defraud or mislead, and conspiracy.

9. Charges filed by US Attorney/FBI against 3 other executives.

10. Lessons for the food industry.

11. Precautions and guidance for food executives with food safety responsibilities.

12. Conclusion.

Contact:

Shawn K. Stevens, Esq.

Gass, Weber, Mullins, LLC.

309 North Water Street

Milwaukee, WI   53202

www.gasswebermullins.com

www.defendingfoodsafety.com

Direct:   (414) 224-7784

Fax:      (414) 224-6116

The Importance of Ph Testing in Food Production with Roberto O. Young, MS, D.SC., Ph.D.

In 1994, Dr. Young discovered the biological transformation of red blood cells into bacteria and bacteria to red blood cells.

He has since documented several such transformations.

Dr. Young's research has been published in several noted journals, including The Journal of Alternative and Complementary Medicine.

(Sympathetic Resonance Technology, Scientific Foundations and Summary of Biologic and Clinical Studies, Dec. 2002, Vol. 8, No. 6: 835-842).

He is the author of numerous articles (Herbal Nutrition 1988) and author and co-author of many books including:

Herbal Nutritional Medications (1988), One Sickness, One Disease, One Treatment (1992), Sick and Tired (Woodland Publishing, 1995),

Back to the House of Health (Woodland Publishing, 1999), The pH Miracle (Warner Books, 2002), The pH Miracle for Diabetes, (Warner Books,2003),

Back to the House of Health 2, (Woodland Books, 2003) and The pH Miracle for Weight Loss(Warner Books, 2004) and The pH Miracle: Revised and Updated (Warner Books, 2010).

The pH Miracle series has sold more than 400,000 copies and has more than ½ million copies in print as of April, 2009.

The pH Miracle books have been translated into 17 languages and are gaining a widespread following internationally.

Agenda:

1. Introduction.

2. What is the utility of examining the potential of hydrogen (Ph)?

3. How is Ph measured in water?

4. In food production, what is the importance of Ph measurement product wash water?

5. What are the hazards of low Ph measurement?

6. What are the benefits of high Ph measurement?

7. What is the importance of Ph measurement for food production managers?

8. Conclusion.

Contact:

Dr. Robert Young

PH Miracle, Inc.

http://www.phmiracle.com