20^th Global Summit on Food Processing, Safety & Technology November 06-08, 2017 Las Vegas, Nevada, USA

Frank G F Qin has obtained his PhD degree in Chemical Engineering in South China University of Technology in 1990. He has obtained a "National Natural Science Foundation of China” Youth Foud" and a "National Natural Science Foundation of China" in the period of 1990-1996, when he was working in university, his research was focused on industrial crystallization process, instrumentation and control. In 1997-1999, he was a Visiting Scholar in Massy University, New Zealand, focusing on the application of membrane micro-filtration in dairy industry. He became a Post-Doc Research Fellow in the University of Auckland, New Zealand in 2000-2004, and then served as a R&D Engineer in Uniservices, Ltd., New Zealand, in 2004-2008. Then he has returned to China and holds a position of Professor in Dongguan

University of Technology, China, from 2009 to the present. During the years, freeze concentration of food liquid has been one of the focus of his research.

Apple juice is one of the most common fruit juices, and its concentrate is an important product in traded market. Some representative technical indexes of apple juice (AJ), such as VC, aromatic substance, and colour value are compared in the processes of freeze concentration (FC) and evaporating concentration (EC). A 2.5-liter lab scale freeze concentrator with

instrumentation standard and a vacuum evaporating concentrator were utilized in this research. The FC working procedure was cooling, freezing/making suspension ice from solution, ice crystallization/re-crystallization, compressing ice to form porous packed ice bed, washing-separating ice from the mother-liquid, discharging the concentrate. The concentration ratio in single trial is about 1.8 for (e.g. from 10% to 18%); 4 times of trial obtains highest achievable concentration of about 50 Brix; in which the VC retention rate is 93%; aromatic substance retention rate is 90.5%; and the colour value, which is represented with the absorbance at 420 nm increases about 2.1%. A parallel study of vacuum evaporating concentration of AJ shows that the VC retention rate was about 52%, aromatic substance retention rate was 26% and absorbance increases 32% in this study.

The total solute content in separated ice was found ~100 ppm, so the solute loss in ice was 0.01% correspondingly. The freezingpoint depression curves/data of commonly consumed liquid foods, such as skim milk, orange juice, wine, beer, egg whey etc., are integrated into the program of the PLC controller, so that the instrument detects the solution concentration according to its freezing point (temperature) and control the FC process to make it work as an intelligent instrument for the purpose of lab research and development.

Paul Miranda has over 15 years of experience in metallurgical, process engineering, analytical testing, and academics. Experienced and trained in hydrometallurgy, he has extensive experience in hydrometallurgy, flotation testing, gravity testing, magnetic separation, diagnostic leach testing, and other laboratory experience. He has extensive analytical training which includes scanning electron microscopy, inductively coupled plasma spectroscopy, atomic adsorption microscopy, x-ray diffractometry, carbon sulfur analysis, and x-ray fluorescence. During his academic research has worked and implemented novel fundamental research in arsenic and selenium remediation, metal recoveries using ion exchange technologies. He has been responsible for lab work, pilot plant work, research, process development, engineering design, start-up, operations, management and environmental affairs for hydrometallurgical plants for managing arsenic containing solutions. He

has authored or co-authored several papers, presentations, and holds multiple patents.

During my professional career including being a research chemist, process engineer, mining consultant and chief metallurgist, I have had the opportunity to change culture through different types of innovation. Examples include academic research, metallurgical circuit changes and other projects. Recently, ST Equipment and Technology (STET) has developed a processing

system based on triboelectric separation. This dry technology provides the mineral processing industry a means to beneficiate fine materials. In contrast to other electrostatic separation processes that are typically limited to particles greater than 75 μm in size, the triboelectric belt separator is ideally suited for separation of very fine (<1 μm) to moderately coarse (500 μm) particles with very high throughput. The high efficiency multi-stage separation through internal charging/recharging and recycle results in far superior separations that can be achieved with a conventional single-stage free-fall triboelectrostatic

separator. The triboelectric belt separator technology has been used to separate a wide range of materials including mixtures of glassy aluminosilicates/carbon, calcite/quartz, talc/magnesite and barite/quartz and recently food/protein separations. These results along with personal antidotes of innovation and cultural change will be presented.

James B Stukes is an Associate Professor of Biology/Biology Program Coordinator for the Department of Biological and Physical Sciences at SC State University. He has received his PhD in Microbiology from Atlanta University. He has served as the Principal Investigator for several grants, written various publications, and presented his work at numerous conferences. He was named University Teacher of the Year, Outstanding Young Man of America, served as a Member of the Governor’s Mathematics and Science Advisory Board, and Who’s Who Among America’s Teachers. He currently serves as Co-Principal Investigator of the Evans-Allen 1890 Food Safety Research Grant funded by the USDA.

Aflatoxins are highly toxic fungal compounds produced by the mold Aspergillus which grows on a number of raw food commodities. Farmers in the U S and throughout the world face the impact of this toxin on crops such as peanuts and corn. Animals and humans may be affected by the consumption of these contaminated crops. Aflatoxins have been found to damage and affect the lungs, kidneys, brain and heart. In this study, the level of aflatoxins found in processed and unprocessed peanuts was investigated. To determine the aflatoxin levels, the Vicam Afla-V test reader was employed. This device detects the presence of aflatoxins B1, B2, G1 and G2 levels ranging from 2 ppb to 100 ppb. To analyze the samples, peanuts were blended finely and weighed to 5 grams and transferred into an extraction tube containing 25 ml of 70% methanol. The mixture was vortexed for 2 minutes and filtered. One hundred microliters (100 μl) of the extracted sample were mixed with 100 μl of Afla-V dilute contained in an Eppendorf tube. The samples were vortexed for 10 seconds. The sample mixture was then placed on the Alfa-V test strip for 5 minutes and inserted inside the Vicam test reader. Results indicated that although the parts per billion (ppb) levels of aflatoxin varied in the samples tested, all of the processed peanut samples tested were less than 25 ppb established by the USDA. However, two of the unprocessed samples tested, proved to be 2.052 and 3.856 times higher respectively, when compared to the established aflatoxin levels.

Donald J Wagner II is the Inventor of the novel silicon- based antimicrobial technology and is the Technical Marketing Manager for Gelest, Inc. He spent 10 years with BIOSAFE, Inc. during which time they invented, patented, and ushered the new silicon-based product through EPA and FDA regulations. In 2014, Gelest (a global leader in silicon and silane chemistry) licensed the technology from BIOSAFE exclusively. In March of 2016, Gelest acquired the technology outright. He was hired by Gelest to spearhead the BIOSAFE program. In April of 2017, HM4100 Antimicrobial (Marketed as “BIOSAFE”) received full EPA registration for food contact substrates, and in July 2017, the product became certified under NSF 51 for food contact. He has graduated from Virginia Polytechnic and State University in 2001.

BIOSAFE®’s keystone product, HM4100 Antimicrobial, is registered for safe use in food-contact applications and complies with EPA and FDA, and is NSF 51 certified. BIOSAFE® renders materials inherently antimicrobial. The organosilicon technology is more cost-effective and faster acting than silver-based additives, avoids discoloration, and is non-leaching. HM4100 forms an

interpenetrating network with the host polymer system. The HM4100 polymeric antimicrobial forms hydrogen bonds with the host polymer and becomes permanently entangled with the host such that the antimicrobial forms an interpenetrating network with the plastic resin or coating rendering the antimicrobial non-leaching. BIOSAFE® technology provides an environmentally sustainable means of rendering food-contact products bacteriostatic, fungistatic, and algistatic. BIOSAFE® addresses the growing demand among the food prep, food service, and consumer food and beverage markets for increased hygienic cleanliness of the surfaces the food it is

touching such as plastics, coatings, and activated carbon antimicrobial properties without migrating, BIOSAFE® eliminates the safety issues associated with leaching antimicrobials. BIOSAFE® protected products contain no volatile organic compounds (VOCs), heavy metals such as arsenic, or polychlorinated phenols. Toxicity tests have demonstrated that BIOSAFE® products do not cause irritation or sensitization with or on skin con-tact. BIOSAFE®’s chemistry has been reviewed and approved by FDA and EPA, and is registered with EPA as HM4100 Antimicrobial Reg. No. 83019-1. Data from new applications include food prep surfaces, beverage tubing, and

food packaging films.

Jory Lange became a lawyer to help make our communities safer. Jory helps families who have been harmed by large corporations. Through his cases, Jory works to deter corporations from harming other families in the future. After 14 years of practice, Jory has wide-ranging experience in litigating cases involving dangerous products. As colead of Robins Cloud’s Food Safety team, Jory helps victims of food poisoning. Jory grew up in San Antonio. After graduating with honors from the University of Chicago, he earned his law degree at the University of Texas School of Law. While at the University of Texas, he was awarded the Deans’ Achievement Award for achieving the highest grade in Constitutional Law I. Jory lives in Houston with his wife and their four daughters, and their dog and two cats.

Statement of the Problem: International food supply chains have made tracing contaminated food products back to their source difficult and time-consuming. Once a contaminated food product has been identified, investigators must first retrace its journey backwards from the retailer through one or more distributors to its original manufacturer, farm, or ranch. Once investigators have

discovered the original source, investigators must then reverse course and trace the product’s route forwards through the supply chain this time from farm to manufacturer, through distributors, and to all of its ultimate retailers. Currently, traceback investigations can take weeks or even months. Traceback investigations are complicated because: (1) there is no single database for tracking food products through supply chains from their original source to their ultimate consumers; (2) not all supply chain information is digital and critical supply chain information exists only in paper documents; (3) paper documents must be physically gathered to reviewed by investigators; (4) our food supply chains are now international, with food products routinely shipped from farms in one country to markets in another country or continent; (5) often investigators live in the market country, not the country of the product’s origin; (6) there may be language or interpretation barriers; and (7) the food supply chain has grown so complex that some retailers have great difficulty in guaranteeing the provenance of the food products they sell.

Blockchain’s Application to Supply Chain Management and Food Safety: Blockchain technology creates a way for investigators to rapidly trace contaminated food products backwards from fork to farm and then forwards from farm to fork. Traceback investigations that currently take weeks to months could be completed in minutes. By accelerating traceback investigations, blockchain technology can lead to much more rapid product recalls, reduce the spread of outbreaks, and ultimately, to fewer consumers being injured by contaminated food products.

Blockchain Explained: A blockchain is simply a continuously growing list of records (called “blocks”). Once data is recorded in a block, the data cannot be changed without also changing all subsequent blocks in the chain. This means there is a permanent, unalterable record. The blocks exist on a distributed ledger in which the records are distributed through a vast network of computers

spanning the globe. This permanent, unalterable record can be accessed from anywhere on the planet. Industry Experiments With Blockchain in Traceback Investigations: In May of 2017, Walmart reported the results of its collaboration with IBM on blockchain technology. Using blockchain technology, Walmart traced Chinese pork and U.S. mangoes back to their original sources. This traceback process, in the past, would take two weeks. But with blockchain technology, the traceback took 2.2 seconds. Walmart, Nestle, and Unilever are currently collaborating with IBM to apply blockchain to the global food supply.

Asing has completed his PhD in Biology and Biochemistry under the supervisor of Md. Eaqub Ali, Associate Professor, at Nanotechnology and Catalysis Research Centre, University of Malaya, Kuala Lumpur, Malaysia. He has obtained his MS degree in Biochemistry and Molecular Biology under the supervisor of Professor Dwaipayan Sikdar, University of Chittagong, Bangladesh. His research interests are on DNA markers development, Biochemistry, Molecular Biology, Food Science and Pharmaceutical Science. He has contributed and published 17 research articles in top rating research journals. He has 5 conference proceedings and presented oral (3) and poster (2)

in prestigious international conferences in Malaysia, Indonesia, Thailand and Singapore respectively. Before being a PhD student, he had worked as research assistant, quality control office in leading Biochemistry and Molecular Biology research laboratory and pharmaceuticals industry in Bangladesh.

Malayan box turtle (Cuora amboinensis) (MBT) is a protected in prohibited species in Muslim foods, herbal items and medicines in Malaysia. However, this species highly exploited through illicit process for food and herbal medicines. To control the illegal trade, there is a need of a reliable method for the quantitative tracing of turtle materials in food chain and medicines. For the

first time, we developed a short length DNA marker for the quantitative detection of MBT tissues by SYBR green real-time PCR systems. PCR amplified target was further validated by sequencing and restriction digestion with Bfa1 endonuclease. The MBT target was further quantified by a duplex SYBR green real time PCR system consisting of MBT target and internal (eukaryotic) positive control. The quantification limit (ng) was 0.00001 for pure meat, 0.0030 ±0.00001 for binary mixtures, 0.0021±0.00008 for meatball,

0.0042±0.0037 burger and 0.0013 ±0.00006 frankfurter products. Finally, a total of 183 commercial meat products were screened but no turtle contamination was found. Finally, 120 Chinese herbal food samples were surveyed by SYBR Green PCR and 23% of them were found to be MBT-positive (0.00157 to 0.0612 ng/μL), respectively. These authentications provided better security, firstly, through short-length biomarker target which offer extraordinary stability and sensitivity. Thus, the novel assay demonstrated sufficient merit for use in any forensic and/or archaeological authentication of MBT, even under a state of decomposition.

Moawiya A Haddad is an Assistant Professor at Al-Balqa Applied University, Dept of Nutrition and food technology. He has extensive experience in the fields of Antimicrobials and Food Microbiology. In the last five years, he has worked on antimicrobial activity of some Jordanian medicinal plants against some pathogenic microorganisms. He has worked on some probiotic bacteria that produce functional peptides to develop the traditional Jordanian soft white cheese. Other contributions to the field included production of healthy low sodium dairy products, production of healthy probiotic whey drink rich in bioactive peptides from released liquid whey of Jordanian cheeses, using

kefir starter cultures for production of novel Jordanian cheese, using plant extracts in reduction of blood glucose in diabetic rats, identification of plant phenolic compounds using LC-MS

To determine the microbiological quality of soft white cheese, thirty samples were collected from selected dairy workshops and plants in major Governorates of Jordan. Physicochemical analysis were also included in the testing. A questionnaire was filled by interviewing each producer about the quality, safety and processing aspects of the workshops or factories. The averages of log10 of the standard plate count (SPC), lactic acid bacteria count (LABC), enterobacteriaceae count (EntC) and yeast and mold count (Y&MC)

of the 30 samples were 8.3, 7.9, 5.4 and 3.0, respectively. A significant positive correlation (0.90) was noticed between SPC and LABC, indicating that most of SPC are LABC. Staphylococcus aureus count was between 5-8 log10 CFU/g whereas Salmonella was positive in 25 g in three cheeses samples in Madaba and Amman governorates which certainly pose health hazard. The averages of pH, acidity (% lactic acid), moisture and salt (NaCl %) in both (brine and cheese) and ash were 6.0, 0.53%, 56.5%, (12.6%, 9.4), and 9.5, respectively.

Fourteen of the samples gave positive results to the alkaline phosphatase test, denoting the probability of using unpasteurized milk in the production. The high microbial content of the cheese samples especially S. aureus and presence of Salmonella in few samples reflects generally the poor hygienic conditions during production and storage, lack of refrigeration and absence of heat treatment to eliminate microorganisms. It could be concluded also from the results of the questionnaires that there is a lack of standardized method for production and keeping of soft white cheese in Jordan.

Nepal C. Dey has an ongoing research, teaching and consultancy areas which include climate change adaptation for improving ecosystem, livelihood and health, sustainability of natural resources, groundwater recharge, water security, environmental degradation and crop productivity and food security, environmental pollution, WASH and environmental health. He completed his Ph.D, in Bioenvironment Science, University of Tottori, Japan, 2006.

Personal hygiene and hand washing are two key factors in limiting the transfer of disease from known sources of contamination. Unwashed hands are considered the most significant pathway to pathogen transfer and food safety. Good hand washing technique is easy to learn and can significantly reduce the spread of infectious diseases. Hygiene education has been recognized as one of the most cost-effective intervention for disease prevention. Hygiene promotion has been remained at the core of BRAC Water, Sanitation and Hygiene (WASH) program since its inception. The Research and Evaluation Division conducted a number of studies to assess the effects of interventions and identified some challenging areas towards improved behaviors. The present study aims to understand the post-end line status of knowledge and self-reported practice of hand washing at some critical times. A longitudinal study design involving repeated responses in baseline (2007), midline (2009), end line (2011) and post-end line (2015) surveys of the same variable

was followed in the study area. Results show that knowledge on hand washing with soap before eating increased from 93% in baseline to 97.2% in end line and to 98.3% in post-end line. Use of soap in hand washing increased from baseline (6.6%) to the end line (20.7%) and post-end line (28.6%). Results revealed that increasing trend of respondents’ knowledge on hand washing with soap after defecation from baseline (90.3%) to end line (96.8%) and to post-end line (92.7%). But the practice of using soap after defecation increased from baseline (39.7%) to end line (64.5%) and to the post-end line (63.9%), which is much less than knowledge. A wide gap between knowledge and practice on using soap in hand washing was observed before eating, while the gap was reduced after defecation. Engagement of community people for periodic monitoring of hygiene behavior and ensuring access of safe water and soap

at households may increase hand washing behavior and thus safety of food before eating.