CHICAGO--Pathogens of emerging concern, the prevalence of microbial contamination in fresh produce, and ways to ensure the safety of fresh fruits and vegetables will be explored at the Institute of Food Technologists' (IFT's) 1998 Annual Meeting & FOOD EXPO in Atlanta in June.
Viral gastroenteritis (inflammation of the stomach and intestines) is the second leading cause of illness in the United States. Foodborne parasites can cause devastating health problems. "A Look Into the Future: Foodborne Viruses and Parasites" (Session 23, June 22, 9 AM) will explore ways to detect, identify, prevent, and control viruses and parasites in food and water. Included will be an overview of the most common foodborne viruses, such as Norwalk virus and Hepatitis A, and parasites, including Cyclospora cayetanensis (associated with the 1996 raspberry outbreak) and Cryptosporidium parvum (associated with outbreaks in municipal water and fresh apple cider). The mysterious Pfisteria piscicida, a waterborne protist (one-celled organism with plant and animal characteristics) that affects fish and possibly human health, will also be discussed. Viruses and parasites may be transmitted to food via contaminated water where seafood is harvested, drinking water, water used for irrigation, or water in the soil where produce is grown. As common transmission vehicles, shellfish and finfish are of particular concern. The challenges in identifying and monitoring waterborne parasites will be presented along with promising new technologies for identifying viruses. A presentation of ways to inactivate parasites and prevent viruses from entering the food supply will conclude the symposium.
"Resistance of Foodborne Pathogens to Antibiotics and Antimicrobials" (Session 74, June 24, 9 AM) will address rising antimicrobial resistance in pathogens, such as Campylobacter and Salmonella, which may make the diseases they cause in humans difficult to overcome and potentially life-threatening. Salmonella typhimurium DT 104, resistant to most commonly prescribed antibiotics, will specifically be examined as an emerging strain in the United States. The prevalence of antimicrobial-resistant pathogens will be presented along with ways to limit their public health impact, including disease prevention and the prudent use of antibiotics in humans and animals. Also to be explored will be the potential for pathogens to become resistant to sanitizing agents and antimicrobials added directly to foods or packaging as well as the biological strategies microorganisms use to mutate and develop resistance.
Finally, acid-resistant pathogens will be discussed, including those that are inherently resistant, such as C. cayetanensis and C. parvum, and those that acquire acid resistance. Through the natural selection process, the latter increase their survival in acidic foods, decrease their inactivation in the stomach, and increase their virulence. Strains often associated with foodborne outbreaks, such as Escherichia coli O157:H7, are among the most acid-resistant. This resistance also enables pathogens to resist other stresses such as heat, radiation, and antimicrobials.
"Microbial Contamination in Fresh Produce" (Session 48, June 23, 9 AM) will identify the pathogens associated with particular types of produce, sources of contamination, methods to control pathogens during production and postharvest handling of fresh produce, and strategies for enhancing the safety of fresh produce in retail food operations. The symposium will also include an account of produce-related foodborne outbreaks in the past two decades and the status of FDA's development of good agricultural and manufacturing practices for fresh produce growers.
Ways to ensure the safety of fresh produce will be discussed in "Washing and Sanitizing Treatments for Fresh Fruits and Vegetables" (Session 65, June 23, 1:30 PM). The effectiveness of antimicrobial agents (e.g., chlorine and peroxyacetic acid), surfactants (neutral, acid, alkaline, and foaming cleaners), and commercial washing systems will be evaluated. The surfactant used depends on the type of fruit or vegetable, the harvesting season, and geographical location of the commodity. A patent-pending hot water wash for disinfecting and cleaning fresh produce will be presented as an alternative to chemical treatments. This wash simultaneously cleans and disinfects produce with moving brushes and hot water (50-75 C) in seconds. Also to be included in the symposium will be an overview of foodborne outbreaks associated with fresh produce, reasons for the apparent increase in these outbreaks, and biological strategies microorganisms use to adhere to plant tissue and food processing equipment.
IFT's Annual Meeting will be at the Georgia World Congress Center in Atlanta.
Founded in 1939, IFT is a non-profit scientific society with 28,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IF brings sound science to the public discussion of food issues.