The AME Food Testing Show

Hydrogen Peroxide Fogging-Food Transport Disinfection System

Hydrogen Peroxide Fogging-Food Transport Disinfection System with John Barton and AJ Barton of MED EFFECT, Inc.

Med Effect, Inc. is a SERVICE RELATED DISABLED VETERAN OWNED SMALL BUSINESS and comprehensive providers of infection and microorganism control platforms for infection control and prevention,decontamination procedures, biopharma Q/A-Q/C, biological safety, environmental hygiene, critical cleaning, micro cleaning, janitorial,custodial, sanitation, mold remediation, restoration, trauma scene clean up and disaster relief providers.

Agenda:

1. Introduction.

2. Contamination Risks in Food Transportation.

3. Current Standards and Disinfection Methods.

4. What is Hydrogen Peroxide Fogging?

5. H2O2 Fogging Compared To Other Decontamination Systems.

6. Is the Sanosil H2O2Fogging System Government Approved?

7. How Does the Service Work?

8. Future Projects and Programs.

Contact:

John Barton

President

MED EFFECT Inc.

Mobile 305 942 1247

Office 800 472 5605

[email protected]

http://www.medeffect360.com

http://www.youtube.com/medeffect

http://www.linkedin.com/in/medeffectjohn

https://twitter.com/#!/medeffectjohn

AJ Barton

Chief Marketing Officer

MED EFFECT, Inc.

Mobile 310 428 4636

Office 800 472 5605

[email protected]

http://www.medeffect360.com/

http://www.linkedin.com/in/medeffect360

https://twitter.com/#!/medeffect360

http://www.youtube.com/medeffect

MO Food Labeling: California’s Proposition 37 with Zack Kaldveer, Assistant Media Director, The Yes on Prop 37 Campaign.

Zack Kaldveer is the Assistant Media Director for the Yes on Proposition 37 campaign. Zack formerly served as both the Communications Director for the Consumer Federation of California (CFC), a non-profit consumer rights and economic justice organization, and Editor of the California Progress Report, an independent online journal that covers a wide range of vital public policy issues.

He has nearly 15 years experience working on a diverse range of social, environmental and economic justice issues, including privacy rights and civil liberties, election integrity, corporate accountability, peace and nuclear non-proliferation, climate change, transportation, and ecological sustainability.

Agenda:

1. Introduction.

2. What is genetically modified food?

3. Is genetically-modified food beneficial or harmful to humans?

4. Why should GMO food be labeled?

5. What is the current state of GMO food labeling in the USA?

6. Why is food labeling important?

7. What is the purpose of California’s Proposition 37?

8. What will the change improve?

9. Will food companies be required to submit documents and tests of all ingredients?

10. Who endorses Proposition 37?

11. Who opposes Prop. 37?

Contact:

Zack Kaldveer

Assistant Media Director

The Yes on Prop 37 Campaign

5940 College Ave.

Suite F, Oakland, CA 94618

[email protected]

http://www.carighttoknow.org

Tel. 510-938-2664

Defending the company and the industry: High-Profile Foodborne Illness Outbreak Litigation Management with Shawn K. Stevens, Esq., of Gass, Weber and Mullins, Milwaukee, WI.

During the past decade, Mr. Stevens has counseled food industry clients throughout the country (including some of the nation’s largest food producers, national restaurant chains, and several food distributors and grocers) on a wide-range of food safety regulatory and liability issues.  Mr. Stevens works closely with food companies to identify and manage risk, plan and prepare for possible crises, and also respond appropriately to governmental enforcement actions and recalls.

Mr. Stevens has also defended food industry clients against high-profile foodborne illness outbreak claims in more than 2o states throughout the country.

1.     Introduction.

2.     What is the history of foodborne illness litigation, and where is it trending today?

2.     What is a food borne illness outbreak law suit?

3.     What are the best preparatory steps to prevent these events?

4.     How does a food producer respond to this situation?

5.     What are the things not to do?

6.     What is the best outcome for such cases?

7.     Your goals and projects.

Shawn K. Stevens, Esq.

Gass Weber Mullins LLC

309 North Water Street

Milwaukee, WI   53202

www.gasswebermullins.com

www.defendingfoodsafety.com

[email protected]

Direct:   (414) 224-7784

Fax:      (414) 224-6116

How an Environmental Alert is A Precursor to a Contamination Event with Karl Kolb, Ph.D., President of the High Sierra Chemical Company of Chippewa Falls, WI, which provides specialty chemical products for the food industry.

 The High Sierra Group is a composite of companies offering a wide range of accredited and acclaimed services to the food industry.  It is a group of companies that are focused on the return of your hard earned investment. They are registered, accredited and accepted throughout the industry and have built a business on a long-standing reputation of hard work and tangible results.

Agenda:

Introduction What is an environmental alert? Why does an environmental "positive test" alert management? What is a contamination event? Emailed questions from food professionals to call-in with questions. Concluding remarks.

Contact:

Karl Kolb, Ph.D.

Chief, Science Officer

The High Sierra Group

715.723.4915 (office)

715.723.4956 (fax)

702.523.2068 (cell)

http://www.highsierragroup.com

[email protected]

Norovirus, a food borne pathogen? with Lee-Ann Jaykus, Ph.D., Professor, Food Science, North Carolina State University, Raliegh, North Carolina.

B.S. (1979) Purdue University

M.S. (1982) Purdue University

Ph.D. (1993) University of North Carolina at Chapel Hill

Our research activities focus on application of molecular biological methods for the detection of pathogenic microorganisms in foods. Current research projects involve the development of nucleic acid amplification technology for the detection of human enteric viruses (human enteroviruses, hepatitis A virus, Norwalk virus) in shellfish, fresh produce, and ready-to-eat food commodities. Additional research opportunities exist for developing similar methods for the detection of Listeria monocytogenes and Salmonella from dairy food products, with specific focuses on bacterial concentration and refining molecular methods to facilitate the real-time detection of foodborne pathogens. Our group is also actively involved in the application of quantitative risk assessment methods for the evaluation of public health risks of foodborne pathogens.

Agenda:

1. Dr. Jaykus' introduction.

2. What is a virus?

3. What is Norovirus?

4. Can Norovirus be a food borne pathogen?

5. What are the detection methodologies?

6. Can food producers screen prior to shipment?

7. Dr. Jaykus's research and projects.

Contact:

Lee-Ann Jaykus, Ph.D.

Professor, Food Science

339-A Schaub Hall

Raleigh, NC  27695  USA

Tel. 919-513-2074

[email protected]

http://ncsu.edu/foodscience/JaykusLab/LeeAnn%20Jaykus%20CV%202007.pdf

The activity meter and food safety with Eduardo Castillo, Technical Support Specialist, Sinerfil, Mexico City, Mexico.  Eduardo Castillo graduated in Engineering, from the National University Autonomous of México (UNAM). He worked as an Automation Engineer at SIEMENS in automated processes. In 2001, he worked as Support Engineer at Sistemas Neumáticos de Envíos. In 2002, as a Service Representative at Teletech, for Charter, Accenture and Satmex projects. From 2010 he has worked at Sinerfil as a Technical Support Specialist Engineer.

Agenda:

1. Eduardo’s introduction.

2. What is water activity?

3. Water activity and food production.

4. Food safety and activity measurement.

5. Instruments to measure activity.

6. Sinerfil’s products and services

Contact:

Eduardo Castillo

Sinerfil

Especialista en Soporte Técnico

Tel. 5526280201

cel. 5585492399

skype: eduardo.castillo.ortiz

dimdim: educastz.dimdim.com

Linkedin: Eduardo Castillo

http://www.linkedin.com/profile/view?id=79694248&locale=en_US&trk=tyah

The University of Nebraska’s Food Processing Management Certificate Program with Andreia Bianchini Huebner, Research Assistant Professor in The Food Processing Center at the University of Nebraska – Lincoln. She has a B.S. degree in Food Engineering and a M.S. degree in Environmental and Agricultural Microbiology, both from Brazil. Her Ph.D. degree is in Food Science and Technology from the University of Nebraska - Lincoln. With a strong background in food safety, and molds and mycotoxins, her area of interest includes the development of quality control mechanisms and HACCP assistance focusing on food, dairy and feed products. She conducts applied research and provides technical advice, training activities for improvement of safety and quality of food and pet food processes. She is a member of the International Association for Food Protection and the Institute of Food Technologists.

Agenda:

1. Andreia’s introduction.

2. The U of N’s Food Processing Management Certificate Program.

3. What are the goals of the program?

4. How is the program conducted?

5. Who can apply for admission?

6. Current and future projects.

Contact:

Andreia Bianchini Huebner, Ph.D.

Research Assistant Professor

Food Processing Center

University of Nebraska–Lincoln

229 FOOD Bldg.

Lincoln NE 68583-0919

Tel: (402) 909-0157

[email protected]

http://fpm.unl.edu/contact

http://www.http://fpm.unl.edu/

Toxic Chemical Contaminants in Food Products with Gianluca Tognon.

He an Italian biologist, specializing in food science and human nutrition. Dr. Tognon is a researcher at the University of Gothenburg, Sweden. He is also adjunct teacher at the Master in Human Nutrition at the University of Pavia, Italy.

He has worked in the oncology field, at the Mario Negri institute in Milan, but has subsequently developed a strong interest for human nutrition, which ended in his further ScD in food science and human nutrition, followed by a four year experience in nutritional epidemiology at the Cancer Prevention Institute in Florence.

Dr. Tognon has worked on different European projects on diet and health and is presently involved in a project on the association between diet and survival in the Scandinavian population. He has recently published the results of two studies showing a positive association between a “Mediterranean-like” dietary pattern and survival.

Agenda:

"Toxic Chemical Contaminants in Food Products"

1. Gianluca's biography.

2. What are contaminants in food products?

3. Toxic chemicals in food.

4. Brominated flame retardants, phtalates, etc.

5. How environmental pollutants get into foods?

6. Which foods are more at risk?

7. Why should we be concerned?

8. REACH--European regulation on chemicals.

9. Toxics which should be ruled out.

10. Your projects and interests.

Contact:

Gianluca Tognon, ScD

Specialist in Food Science and Human Nutrition www.gianlucatognon.com

Researcher, University of Gothenburg, Sweden.

Adjunct teacher at the Master in Human Nutrition at the University of Pavia, Italy.

0039 3474453990 (Italy)

0046 727 335920 (Sweden)

[email protected]

Skype: gianluca.tognon

FSMA – Why White House Should Finalize the Rules with Michele Simon, Policy Consultant for the Center for Food Safety.

Michele Simon is a public health lawyer who has been researching and writing about the food industry and food politics since 1996. She specializes in legal strategies to counter corporate tactics that harm the public’s health. For 4.5 years she served as research and policy director for Marin Institute (now Alcohol Justice), an alcohol industry watchdog group. Her 2007 report on alcoholic energy drinks led to a federal ban on these dangerous products.

Michele Simon has taught Health Policy at the University of California, Hastings College of the Law, and lectures frequently on corporate tactics and policy solutions. She has authored the thesebooks: Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back.

She is also president of Eat Drink Politics. Simon has a master’s degree in public health from Yale University and a law degree from the University of California, Hastings College of the Law.

Agenda:

1.    Michelle's introduction.

2.    What is the Food Safety Modernization Act?

3.    What are the goals of FSMA?

4.    How will FSMA protect consumers?

5.    Why is it being stalled?

6.    What about funding for implementation?

7.    Are user fees the way to fund FMSA?

8.    Current and future projects.

Contact:

Michele Simon, JD, MPH

Policy Consultant for the Center for Food Safety.

President, Eat Drink Politics

www.eatdrinkpolitics.com/

Direct: (510) 465-0322

Author, Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back

www.AppetiteForProfit.com

http://twitter.com/MicheleRSimon

Protecting Food Retailers and Processors From Poor Transportation Practices with John Ryan, Ph.D., Owner, RyanSystems.com and SanitaryColdChain.com food safety/traceability system. design.

Dr. John Ryan recently retired as the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division.  He has spent over 25 years implementing high technology quality control systems for international corporations and he specializes in food traceability and food safety systems.  He architects and supplies sensor-enabled traceability and food safety solutions for product requiring temperature, bio-contaminant, GPS and explosives measurement and reporting.  His primary services are focused on the cold chain and assuring that foods are traceable and delivered in sanitary containers.  He also works on delivery controls for the safe import and export of international food shipments.

1. Introduction.

2. What is the Food Production Cold Chain?

3. How do food producers send their products to market?

4. What are the current practices of food transporters?

5. What measures can be engaged to protect food transportation?

6. Dr. Ryan’s products and services.

Contact:

John Ryan, Ph.D.

Sanitary Cold Chain

Delivery Control Solutions

http://www.SanitaryColdChain.com

Food Safety Transportation Certification (TransCert)

29905 Santa Maria Drive

Canyon Lake, California 92587

951-746-2294

[email protected]