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) 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
Email: mdoyle@uga.edu

This workshop was organized under a project conducted by Iowa State University, the University of California at Davis, the University of Georgia, the University of Maryland School of Medicine, the University of Massachusetts, and Resources for the Future with funding support from the U.S. Department of Agriculture, CSREES, under the Integrated Food Safety Initiative Program.