Joseph Baca
Joe Baca has been the Director of the Office Compliance since October 1999. In this position he serves as the principal advisor to the Center Director and other key officials on programs, initiatives and related field activities. He also provides overall leadership and direction to the Office of Compliance in providing support and guidance to the FDA Field in enforcing the FD & C Act and related legislation and regulations.
From 1996 to 1999, he was the District Director of FDA’s, Dallas District. From 1987 to 1996 Joe was the Compliance Branch Director in Seattle District. From 1977 to 1987 Joe was a Compliance Officer in the Minneapolis District. Mr. Baca began his FDA career as a Chemist in Minneapolis District in 1971. He worked in pesticide residue analysis, food additives and pharmaceutical analysis during his tenure in the lab. Mr. Baca holds a BS degree in chemistry.
Food Industry Trends Presentation
Issues Driving Regulatory Change
September 13, 9 a.m.
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Kristy Bradley
Dr. Kristy Bradley has been employed with the Oklahoma State Department of Health for 11 years and currently serves Oklahoma as the Deputy State Epidemiologist and State Public Health Veterinarian. Dr. Bradley is actively involved in infectious disease surveillance and control, policy development and public health preparedness and response fo bioterrorism and pandemic influenza. She is also a member of the state's Agroterrorism Working Group.
During her public health career, Dr. Bradley has supervised or participated in numerous foodborne disease outbreak investigations. These investigations have ranged from small event-related outbreaks of mild gastroenteritis to larger, multi-state investigations associated with a nationally distributed food product.
Dr. Bradley is a 1984 graduate of the Iowa State University College of Veterinary Medicine. She practiced small animal medicine and surgery for ten years before pursuing a career in public health. In 1996, she received a Master of Public Health degree from the University of Oklahoma and began employment with the Oklahoma State Department of Health. Dr. Bradley is an adjunct assistant professor in the Department of Biostatistics and Epidemiology at the OU College of Public Health. She is board certified in veterinary preventive medicine and is also an active member of several professional associations and advisory boards.
Food Industry Trends Presentation
Outbreaks - Epidemiological traceability (microbial fingerprinting)
September 14, 9 a.m.
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William Daniels
Will Daniels is the Vice President of Quality, Food Safety and Organic Integrity at Earthbound Farm.
Daniels has been with Earthbound Farm since 1999. He has helped the company grow from a small, regional salad producer to the nation’s largest grower, packer and shipper of organic produce.
In this role, Daniels is responsible for leading the continued enhancements to Earthbound Farm’s food safety program, including work on Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs) and the Hazard Analysis Critical Control Point (HACCP) program, which includes the implementation of the two-level “Test & Hold” process. In addition to leading these crucial programs for our the company’s processing facilities, he will is responsible for the implementation of these programs at co-packers’ facilities.
Daniels also leads the Food Safety and Organic Integrity Advisory Panel, consisting of some of the leading food safety scientists in the country.
An active leader in the organic industry, he also serves on the board of directors of California Certified Organic Farmers as Chair, as well as being President of the Processor/Handler Chapter. He also serves on the Technical Advisory Committee of the United Fresh Produce Association. Prior to working with Earthbound Farm, he had his own food service consulting company where he worked on projects in menu revision, nutrition and food safety. He graduated from California Polytechnic State University, San Luis Obispo with a bachelor of science in nutrition. In his free time, Daniels likes to cook - he makes a mean barbecue sauce - and enjoys spending time with his wife and daughter.
Food Industry Trends Presentation
Managing through a Crisis
September 13, 1 p.m.
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J. Roy Escoubas
Roy Escoubas received his Ph.D. in Food Science at Oklahoma State University. He earned his Associate Professorship with tenure at West Virginia University, having activity in graduate and undergraduate teaching, research and Extension. He was active as an officer in the United States Army Reserve having served on active and reserve duty.
Dr. Escoubas resigned his commission and his tenured faculty position and began a career in the food industry. He worked 20 years for a globally based food-packaging firm and held increasingly responsible positions, the last five years of which was vice president of worldwide technology. Roy resigned his corporate officer position with the business and initiated a start-up consulting business. He owned and managed this consulting business for almost two years when he accepted an offer to return to Oklahoma State University and join the Food & Agricultural Products Center as Director.
Dr. Escoubas has brought significant food industry technology and management experience to the FAPC.
Food Industry Trends Presentation
Welcome and Introduction
September 13, 8:45 a.m.
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Stanley Gilliland
Dr. Gilliland was awarded the Ph.D. degree in Food Science from N.C. State University in 1966. He received B.S. and M.S. degrees in Dairy Manufacturing from Oklahoma State University in 1962 and 1963 respectively. He was on the faculty in the Department of Food Science at N.C. State University until 1976. In the fall of 1976, he joined the faculty in the Department of Animal Science at Oklahoma State University as a Dairy-Food Microbiologist. The OSU Regents Professor and Sitlington Endowed Chair in Food Microbiology currently teaches both upper-level undergraduate and graduate courses in addition to serving as coordinator of the food science graduate program.
Dr. Gilliland’s career has included both research and teaching. His research has focused on the beneficial aspects of lactic acid bacteria, particularly the lactobacilli, as probiotics for human and livestock and as biocontrol agents for food borne pathogens in refrigerated foods. Because of his expertise in these areas, Gilliland has traveled to seven countries outside of the U.S. to present lectures and symposia papers, including a presentation to the World Health Organization.
He is a fellow in both the American Dairy Science Association (ADSA) and the American Academy of Microbiology. Because of his accomplishments in both research and teaching, he has received eight awards at the national level and seven at Oklahoma State University. The latter includes the Eminent Faculty Award from among all OSU faculty; the highest recognition given to a faculty member at the University.
During the past two years, Gilliland’s commercially licensed cultures have generated the single largest source of royalty income at OSU, and Gilliland has used more than $500,000 of that income to fund graduate assistantships and purchase laboratory equipment.
Food Industry Trends Presentation
Animal Food Safety/Probiotics
September 13, 1 p.m.
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Linda Harris
Linda J. Harris, Ph.D. serves as the Associate Director for Research at the Western Institute for Food Safety and Security (WIFSS). Dr. Harris also works at the Department of Food Science and Technology at the University of California, Davis in as a Specialist in Microbial Food Safety. She provides statewide expertise on food microbiology to producers, processors, retailers, and consumers.
At UC Davis, Dr. Harris' research has focused on developing and validating standard microbiological methods for a variety of produce items. She has used these methods to evaluate the behavior of foodborne pathogens on fruits, vegetables and tree nuts under different storage and processing conditions. These methods have also been used to evaluate antimicrobial treatments including various sanitizers and thermal processes for their efficacy in reducing microbial populations on various cut and intact produce and tree nut surfaces. In addition, she has studied the behavior of Salmonella in environments associated with almond production and processing.
Dr. Harris is a Scientific Communicator for the Institute of Food Technologists and she is actively involved with the International Association of Food Protection (IAFP). She was awarded the IAFP Educator Award in 2004 in recognition of her academic contributions to the field of food protection.
Dr. Harris graduated from the University of Alberta (Edmonton, Alberta) with a B.Sc. in Food Science. She worked for a dairy as a microbiologist before completing a M.Sc. degree in Food Microbiology at the University of Alberta. After completing the Ph.D. in Microbiology at North Carolina State University in Raleigh, North Carolina she developed a teaching and research program in food microbiology at the Department of Food Science, University of Guelph (Ontario Canada).
Food Industry Trends Presentation
Produce Processing - Leafy Greens
September 13, 1 p.m.
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Lori Marsh
Dr. Lori Marsh received her Ph.D. in Agricultural and Biological Engineering from Cornell University. She is currently employed as an Associate Professor in the Department of Food Science and Technology at Virginia Polytechnic Institute and State University (Virginia Tech). Dr. Marsh is involved in many aspects of research related to the production of fish and shellfish in a controlled environment. At Virginia Tech, she also assists in the High Pressure Processing Laboratory, overseeing use and maintenance of the HPP machine, reviewing research protocol and publishing research results.
The High Pressure Processing Laboratory at Virginia Tech contains a Quintus Food Press from Avure Technologies, Inc. It is capable of pressures between 100 and 600 MPa. The laboratory has been in operation for four years and conducts research for both the private and public sector. The majority of research sponsored by the public sector conducted at Virginia Tech has been on seafood products including oysters, crab meat, clams and a variety of fish. High pressure processing is a promising technology that we continue to explore.
Food Industry Trends Presentation
High Pressure Processing Laboratory and Service Center
September 13, 1 p.m.
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Peter Muriana
Dr. Muriana received an M.S. and Ph.D. in Food Science/Biotechnology from North Carolina State University in 1986 and 1990, respectively. Prior to his post-graduate education at N.C. State, Dr. Muriana was a Research Associate at the Nabisco Brands Corporate R&D facility in Wilton, CT. After receiving his Ph.D., Dr. Muriana joined the faculty in the Department of Food Science at Purdue University (1990) and subsequently joined the Department of Animal Science at Oklahoma State University (1997) where he currently holds the rank of Associate Professor.
Dr. Muriana’s research has focused on a) inhibitory proteins (bacteriocins) as potential biopreservatives and molecular analysis of their genes, b) egg pasteurization to eliminate Salmonella, c) pasteurization of processed meat surfaces to eliminate Listeria, and d) molecular detection and characterization of foodborne pathogens. Dr. Muriana’s research work with submersed-water post-package pasteurization has been adopted and implemented by several large processors including Sara Lee and Cargill to provide additional food safetyssurances on their ready-to-eat meat products. Dr. Muriana has worked with no less than 8 nationwide companies regarding surface pasteurization of processed deli turkeys, hams, and roasts.
Dr. Muriana is a member of several professional associations (IFT, IAFP), has served as Treasurer of the Indiana and Oklahoma sections of IFT, and currently serves as member-at-large of the executive committee for the IFT Biotechnology Division and is Chair of the Graduate Paper Competition for the IFT Food Microbiology Division (2001-2003), is on the editorial board of Applied and Environmental Microbiology (2003-2006) and has served as an ad hoc reviewer for 4 scientific journals related to food safety.
Food Industry Trends Presentation
Microbial Interventions for Processed RTE Meats
September 13, 1 p.m.
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Elizabeth Nutt
Elizabeth Nutt began her career with Tulsa Health Department in September 1983 as a Field Sanitarian. In 1987, Nutt was promoted to Field Supervisor, and in 1993 she was again promoted, this time to Environmental Programs Manager. In 1996, Nutt took her present position as Consumer Protection Division Directo, where she provides oversight to the Consumer Protection Division and Environmental Health Services. With a combined staff of 42, these programs address health issues in food safety, swimming pools, hotels and motels, barbershops, environmental water labs, mosquito and vector control, existing structures codes and county nuisance abatement.
Nutt grew up in Tulsa, Okla., and is a graduate of Bishop Kelley High School. She obtained at bachelor's degree from Oklahoma State University in Animal Science-Food Industry and completed a master's degree in Public Health from Oklahoma University Health Sciences Center.
Nutt is a member in several professional organizations, including the Oklahoma Public Health Association, Oklahoma Society of Environmental Health Professionals, National Environmental Health Association, and she is the current Chair for the Conference for Food Protection.
Food Industry Trends Presentation
Foodborne Illness Local Response Strategies
September 14, 9 a.m.
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Doug Powell
Dr. Douglas Powell is an associate professor at Kansas State University. Trained in molecular biology, and employed as a journalist, Dr. Powell found that food safety was a discipline where he could meld his interests in science, society and policy -- more formally known as risk analysis. His lab, the International Food Safety Network, seeks innovative ways to compel everyone in the farm-to-fork food safety system -- individual producers, retail employees, and consumers, among others -- to acknowledge and adopt best practices to reduce the risk of foodborne illness. A native of Brantford, Ontario (Canada), Doug is passionate about food, a single father with four daughters, and an OK goaltender in pickup hockey.
Food Industry Trends Presentation
The Impact Information Dissemination and Media Have on Food Safety Issues
September 13, 9 a.m.
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Gary C. Smith
Gary C. Smith occupied the Monfort Endowed Chair in Meat Science at Colorado State University in June of 1990. Previously, he served as a Professor (1969-1982) and Head (1982-1990) of the Department of Animal Science at Texas A&M University where he won the Outstanding Teaching Performance Award, the Honor Professor Award, the College of Agriculture Teaching Award, the University Distinguished Teaching Award and the Deputy Chancellor’s Award for Team Research.
Gary has won both the Distinguished Research Award and the Distinguished Teaching Award from the American Society of Animal Science and from the American Meat Science Association. He has also been awarded the National Association of Meat Purveyors—Outstanding Educator Award, the National Livestock Grading and Marketing Association—Service Award (three times; in 1979, 1988 and 1995), the Livestock Publications Council—Headliner Award, and was named one of the "25 Who Made a Difference" by Beef magazine. In 1993, he was named a University Distinguished Professor by Colorado State University and a Fellow-In-Teaching by the American Society of Animal Science; in 1994 he was named one of six "Industry Innovators" by Meat Marketing and Technology magazine. In 1989, he was named a Distinguished Alumni by College of the Sequoias; in 1996 he received the Alumni Award of Excellence from California State University-Fresno. In 1997, he received the Meritorious Service Award from the Intercollegiate Meat Coaches Association of the American Meat Science Association and the Meat Industry Achievement Award from the American Meat Institute.
Smith’s research interests include carcass evaluation and grading; composition, quality and palatability of red meat; red meat safety; and, packaging and retailing of red meat. He has published 334 full-length articles in refereed scientific journals and more than 675 other contributions as proceedings, technical reports, etc. Gary served as President of the American Meat Science Association in 1976. For the National Academy of Sciences, he was chairman of the Committee that wrote "Irradiation of Meat and Meat Products" and a member of the Committee that wrote "Designing Foods." For the Office of Technology Assessment, he was a member of the Committee that wrote "Packaging and Labeling of Fresh Red Meat."
Dr. Smith has served on the board of directors of Colorado Cattle Feeders Association, is an advisor to the Beef Quality Assurance Task Force of the National Cattlemen’s Association, is a member of the Food Marketing Institute/American Meat Institute Meat Marketing Conference Committee, is a member of the Scientific Advisory Board of the American Meat Institute, is a member of the National Western Stock Show Association, is a member of the Uniform Retail Meat Identity Standards Committee of the National Cattlemen’s Beef Association; is on the board of advisors for the American Council on Science and Health, was a member of the National Advisory Committee on Meat and Poultry Inspection for FSIS-USDA, was a member of the Animal Production HACCP Technical Advisory Group for FSIS-USDA, was a member of the Committee for the National Beef Tenderness Plan of the National Cattlemen’s Beef Association, was chairman of the National Beef Instrument Assessment Planning Committee for the National Cattlemen’s Beef Association and is presently a member of the U.S. Technical Advisory Group For International Organization For Standardization (ISO-9000) Meat And Meat Products Quality Standards for AMS-USDA.
Food Industry Trends Presentation
Animal Identification Versus Traceability
September 14, 9 a.m.
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Armia Tawadrous
Armia Tawadrous has 21 years of working experience in the U.S. Department of Agriculture from December 1986 to present as a Veterinary Medical Officer. His current position is Executive Associate for Regulatory Operations, Office of Field Operations, Food Safety and Inspection Service (FSIS), USDA. He has been in this position since January 2006 and oversees the food safety functions of several district field offices.
During Dr. Tawadrous’ FSIS/USDA 21-year career, he has served as the following:
- Inspector-In-Charge of a poultry establishment (IIC) in Pennsylvania from 1986-1991
- Staff Officer in the Slaughter Inspection Standards Division, Science & Technology Program in Washington, D.C. from 1991-1992
- Circuit Supervisor in Pennsylvania from 1992-1996
- Staff Officer in the Office of Policy in Washington, D.C. from 1996-1997
- Staff Officer in the Recall Management Staff in Washington DC from 1997 to 2000
- Deputy Director of the Recall Management Staff from 2002-2001
- Director of the Recall Management Staff from January 2001 to September 2004
- Director of the FSIS Codex Program Staff in Washington DC from September 2004 to April 2005
- International Policy Advisor in Washington DC from April 2005 to January 2006
Prior to joining FSIS in 1986, Dr. Tawadrous worked as a Veterinary Research Assistant in the Microbiological Laboratory field, Veterinary Clinical Private Practice in Atlanta, Georgia, and owned and managed a Retail Food Business in Brooklyn, NY.
Dr. Tawadrous earned a Doctorate of Veterinary Medicine Degree from the University of Cairo, Egypt in 1973. While working on a Master’s Degree in Microbiology in 1975, his graduate studies were in Animal Zonoosis and Statistics.
Dr. Tawadrous is married to an engineer and has two children.
Food Industry Trends Presentation
Why HACCP? What are the Results? Risk-based Inspection Model?
September 13, 9 a.m.
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Yifen Wang
Dr. Yifen Wang is from the Department of Biosystems Engineering, Auburn University. His current research interests are food safety management and food safety engineering including food supply chain management, traceability systems using RFID technology, and risk assessment and standards for food safety.
Dr. Wang accumulated experience in food safety and security for more than 16 years from careers in institutions, industry, government agencies and universities since he graduated with a B.S. in Food Engineering from Shanghai Fisheries University in 1990. He went to the U.S. in 1998 and, in a span of five years, earned a master's degree in environmental engineering, a doctorate in food engineering and an MBA from the University of Washington (Seattle) and the Washington State University respectively.
Prior to coming to the United States, Dr. Wang worked for 8 years in diverse areas. From 1990 to 1993, he worked as a food scientist with the Chinese Academy of Fisheries Science on development of new food products, food safety, and food laws and regulations. In 1993, Dr. Wang was selected to be a Director of a Processing Plant at Senegal Fisheries Company, Dakar, Senegal where he supervised over 250 workers in a facility and was in charge of day-to-day operation of the plant including food safety and quality. In 1995, he returned to the Chinese Academy of Fisheries Science and worked on a project to establish a Certification Center for Aquatic Products Quality sponsored by the Ministry of Agriculture. He started spreading and promoting the HACCP regulations to food processing plants and relative agencies in China at that time. Dr. Wang also worked for several months in the State General Administration of the People's Republic of China for Quality Supervision and Inspection and Quarantine (Shanghai Branch) as a visiting researcher.
Dr. Wang started research on both fundamental principles and applications of dielectric heating (microwave and radio frequency) to control pathogens in packaged foods since he joined the PhD program at Washington State University in 1999. He directed two R&D projects on novel thermal processing technologies funded by US Army Natick Center and CORANET after he graduated in 2002. He joined Auburn University as an assistant professor on food engineering and food safety in 2004. Dr. Wang was selected to be a member of the Food Safety Expert Board for the 2008 Beijing Olympic Games which is sponsored by the Food Safety Committee of Beijing Municipal Government and the Olympic Organizing Committee. He was also invited to serve as a Visiting Professor at Shanghai Fisheries University, Shanghai, China in 2005 to help them to establish and develop a Food Logistics/Supply Chain Education Highland.
Food Industry Trends Presentation
Food Traceability System Using RFID Technology
September 14, 9 a.m.
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Douglas R. Ware
Doug received his undergraduate degree from Purdue University, and MS and Ph.D. degrees from Iowa State University in Ruminant Nutrition. He co-founded NPC in 1993 as a Research and Development company dedicated to the discovery of microbiological products, which enhance the performance and health of livestock and poultry and aid in the post harvest inhibition of food borne pathogens in the food industry. He is the co-author of several patents pertaining to animal performance and pathogen inhibition, which have resulted in feed additives which are widely used in the Beef and Dairy industries today. In 2006, NPC received approval from the FDA and FSIS for the application of lactic acid cultures on fresh meat, poultry and ready to-eat meats.
Food Industry Trends Presentation
Probiotics for Food Safety
September 13, 1 p.m.
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