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Food Safety Interventions and Food Attribution Workshop

Decatur, Georgia, April 26 and 27, 2005

The third in a series of collaboratives for the project "Building a Framework for Prioritizing Opportunities to Reduce Risk," this workshop focused on two objectives:
  1. Identify locations (intervention points) in the food continuum where food safety interventions would have the greatest impact in providing health protection.
  2. Develop analytical methods to evaluate the effectiveness of food safety interventions in reducing foodborne illnesses.

Introductory Comments

Michael Doyle University of Georgia Center for Food Safety Welcome
Michael Taylor Resources for the Future FSRC Project--Constructing the Analytical Tools for a Systems and Risk-Based Approach to Food Safety
Helen Jensen Iowa State University USDA Project--Prioritizing Opportunities to Reduce Foodborne Disease
Michael Doyle University of Georgia Center for Food Safety Workshop Objectives


Food Attribution
Moderators: Fred Angulo, CDC; Glenn Morris, University of Maryland

Glenn Morris University of Maryland Update on Foodborne Illness Risk Ranking Model and Food Categorization Issues
Sandy Hoffman Resources for the Future Expert Elicitation for Foodborne Illness Attribution
Robert Tauxe CDC Overview of CDC Effforts in Addressing Food Attribution
John Painter CDC a) Status of Foodborne Diseases Outbreak Data for Food Attribution
Frederick Angulo CDC b) Blending Data from Sporadic Case-Control Studies and Outbreaks for Food Attribution
Elaine Scallan CDC c) Attempting to Apply the Danish Food Attribution Model in the U.S. using USDA, HACCP, and CDC Surveillance Data
Bob Adak Laboratory Centre for Foodborne Disease Surveillance, London Overview of UK Efforts Addressing Food Attribution


Food Safety Interventions

Salmonella/E. coli O157:H7 in Food Animal Production
Moderators: John Galland, University of California-Davis; Ewen Todd, Michigan State University
Chuck Hofacre University of Georgia Salmonella Reduction in Poultry Production (An Industry/Academic Perspective)
Dell Allen Cargill (retired) E. coli O157:H7 Reduction Through Interventions (An Industry Perspective)
Sean Altekruse USDA-FSIS Strategies to Identify and Evaluate the Efficacy of Food Safety Interventions: Impact on Public Health (A Regulatory Perspective)
Bob Adak Laboratory Centre for Foodborne Disease Surveillance, London Strategies to Identify and Evaluate the Efficacy of Food Safety Interventions (A Public Health Agency Perspective)
Listeria monocytogenes in Ready-to-Eat Foods
Moderators: Paul Hall, Kraft Foods; Janell Kause, USDA
Leon Gorris Unilever Minimum Requirements for Effective Food Safety Interventions: Cost, Effectiveness of Interventions? (An Industry Perspective)
Randall Huffman American Meat Institute Foundation Minimum Requirements for Effective Food Safety Interventions to Reduce Listeria monocytogenes Contamination of Ready-to-Eat Meat Products (An Industry Perspective) (pdf) 2.29 MB
Michael Doyle UGA Center for Food Safety Continuous Improvement in Reductions in Foodborne Listeriosis: Identification of Approaches Having the Greatest Impact
Robert Buchanan FDA Strategies to Identify and Evaluate Efficacy of Food Safety Interventions Having the Greatest Impact on Providing Public Health Protection (A Regulatory Perspective)
Robert Tauxe CDC Listeriosis Prevention: Identifying Successes and Further Opportunities (A Public Health Agency Perspective)


Michael Doyle
University of Georgia
Director, Center for Food Safety
1109 Experiment St.
Griffin GA 30223-1797
Phone: 770-228-7284
Fax: 770-229-3216
E-mail: mdoyle@uga.edu